Served up on a plate

This is a man on a mission. He wants people to show more

     appreciation for Caribbean food, but funnily enough

          it’s not the ‘other’ folks he means.

                                                He’s referring to Caribbean’s!

            He would like to see Caribbean food becoming more accessible to all and ‘up there’ with French and Italian, but first Seymour Francis wants to reintroduce people who have fallen prey to the fast food take-away mentally and young people who have, through laxity on their parent’s part, not become accustomed to their cultural and traditional cuisine. “They need to be reminded how fantastic mama’s cooking used to be. To go shopping and buy vegetables, yam, banana and meat and take time to prepare it, cook it and set the table. The pleasure of a family sitting down to dinner is totally gone and therefore the substance of the food is also gone. It’s no longer feeding the soul as well as the body,” says Seymour.

            For a man who dreamed of being a cardiographer Seymour Francis is a terrific chef! He began cooking at the age of nine, then went on to cater for small church functions in what he first regarded as a hobby, but his reputation grew.

            Seymour decided to take catering more seriously in the 80’s and started an apprenticeship at the Regent Palace Hotel, Piccadilly Circus as a trainee chef. “It was a big setup and a good place to learn,” says Seymour. then he went on to the Waldorf Hotel in Aldwich. “That’s where I encountered prejudice for the first time. It manifested itself through lack of promotion in comparison to my white colleagues.”

            Seymour found himself stuck ‘doing the vegetables’ and in the butchery department far longer than his peers. He adds: “I wasn’t allowed into the VIP section to prepare sauces and fish.”

            Things changed when an Irishman from South Africa became head chef. Seamus Butler recognised Seymour’s talent and did not let the young chap’s colour cloud his judgment. “He was a fantastic person who swore like a trooper, threw things around, was a real drama queen, but took a liking to me and saw that I eventually worked through all departments,” recalls Seymour. “I was promoted and gained good, rounded experience in all areas, something initially denied me”.

            Being a chef became glamorous with the advent of such shows as Lenny Henry’s Chef, raising the profile of people like Rustie Lee and others, including, much later Jamie Oliver. It was a turning point for many in the profession. “Once the media came on board, being a chef became sexy. Everybody wants to do it now.”

            Seymour says cooking remains very much a ‘personal’ thing. “You work long hours, slave over a hot stove and serve up yourself and your talent on a plate for the customer to savour. Catering is like putting yourself on show. If you don’t get recognition at the end of the day, you’re gutted.”

            Having learnt about a variety of cuisines Seymour decided to specialise in Caribbean food. His personal mission to reintroduce black people to their own food. He slates the ‘rush-rush’ lifestyle where people take little time to prepare supper or sit in a restaurant and take time to eat at the table. “Unfortunately, when it comes to food, people just don’t want to wait any more. They want it here and they want it now.”

            Having said that, he acknowledges that many black people may not visit certain Caribbean restaurants because some have a reputation of giving bad service to their own community. “There are Caribbean’s who earn good money, like to go out and experience the best and they want good service. They are not prepared to accept apologies for shabby work. Being black does not entitle you to be excused if you do not come up to scratch, and why should it? These people want the same level of service the English would provide for them, the same kind of professionalism and delivery and are willing to pay for it.”

            Surrey-based Seymour, who plans to open his own restaurant in the very near future, intends to fill that void, continuing to cater for private functions, including corporate events, parties, weddings and event funerals.

            For more information and /or to book Seymour Francis, call 0208 660 9955 or 07956 311915.

Article from Live Listings magazine

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