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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
(May/June
2004)
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