culinary arts

Welcome to the culinary arts gallery of Timome Evelyn. Timome is a qualified culinarian who has worked in the field of hospitality as a chef for approximately 10 years. Achieving numerous accolades and his degree in Culinary Arts, Timome continues to use food as one of his many canvases. Timome's love for the creativity of food and art encourages him to hybridise many cuisines with his Caribbean flare and produce some very eccentric combinations of food flavours and textures in all aspects of culinary creation.

Cuisine Artwork

Pastry artwork

"Angel Wings"

White Chocolate Cream Cheese Pound Cake

Friendship

I approach the process of friendship with immense seriousness because those developmental stages in friendship act as the precursor to what the friendship will resemble. Culinary arts is not just a career and food is not just a means to survive, they are also some of my love languages. Every opportunity I get to host an intimate dinner with persons who I can connect deeper with, I tailor my menu as a form of self expression to share with my guests throughout the entirety of the dining experience.

MENU

Appetizer Beetroot & Ginger Puree with Tempura Battered Okra & Sautéed Spinach Chiffonade
Entrée Tray Baked Cajun Salmon with Lemon Butter Jus accompanied by a Savoury Cream Cheese stuffed Roasted Sweet Potato and Pickled Plantains
Dessert White Chocolate Dragon Fruit Tiramisu served with a Dragon Fruit Coulis, Dragon Fruit Compote and Fresh Berries.

"Summer Time, SOft Living"

A new season and some new blossoms. This year I'm vastly approaching a new milestone and my desire for peace and appreciation for the "flowery" side of me and the delicate things in life has become abundant. I want that everything I do henceforth is a reflection of being in tune with my tenderness, even my culinary contrivances. As a young man I often feared that any mode of vulnerability could be misconstrued as weakness or femininity but maturity is realizing that true strength and comfortability requires all things to be balanced and doesn't come with an identity. These dishes represent love, but not the kind of love I would always lead with. This isn't love that is sacrificial, intense, determined with fiery passion or even the one that can be sometimes extremely painful and burdensome. This new love is "minimalistic". This new love is pure, unproblematic, clear, spacious, effortless, simple, direct and leaves no room for misunderstanding. It's like a warm blanket on an extremely cold night or like cuddling your favorite fluffy teddy bear.
Honey Roasted Sesame Seed Banana Bread
House-made Caesar Salad with Grilled Cherry Tomatoes and Sliced Avocado tossed with Homemade Caesar Dressing.
Fettucine tossed with Beef Chop Suey and Chili Pepper Garlic Oil

AvocADO cRAB tARTARE

Had a special request for this dish but of course I had to put a Timome spin on it. Served it with plantain chips for a Caribbean flare.

Rocky road

Maple Almond Cake . Homemade Mocha Caffe Ice-cream . Fresh Macerated Fruit . White Chocolate Ganache

"Potpourri"

Chicken Roulade stuffed with Gouda Cheese & Bacon topped with Sauce Forestiere with Caramelized Pineapple & Sweet Potato stuffed Roasted Plantain finished with Cabernet Sauvignon candied Cranberries

new dawn, new day, new life

"I already grieved you..."

A mexican christmas at the chateau

This year's Christmas Dinner at The Chateau was inspired by Mexican cuisine... Firstly, let me acknowledge and express great gratitude to one of my dearest friends and favourite pastry chefs in the world @comfortfoods.bb. She made that impeccable Cheesecake de Maracuyá and it was so wondrous that I had to place it centre stage on my dessert table. @comfortfoods.bb always comes through and supports the vision. Much love and appreciation always. 🌹
The Menu:Appetizers [Antojito]1. Beef Empanadas with Homemade Guacamole2. Mexican Styled Avocado Salad3. Chicken Quesadillas with Pico de Gallo
EntréesProtein1. Pescado a la Veracruzana2. Roasted Ham inspired by Cochinita Pibil3. Chicken Mole Poblano
Starches/Vegetables1. Black Bean Fiesta Rice2. Elotes3. Pastel de Plátano Macho
Desserts1. Cheesecake de Maracuyá2. Flan de Coco con Los Pistachos3. Dulce de Tres Leches con Plátanos y Cerezas

"a love letter to the chef in me..."

I've never been transparent about my tenure in this industry and as I embark on another milestone, it has motivated me to be opened about my experience.
From the time I knew myself I've always had a passion for cooking not just as a means of satisfaction but as an art form. I knew from a very tender age that I always wanted to be in the arts, preferably performance arts, but exposure to culinary arts made the desire to be a chef become attainable. I began my pursuit of becoming a culinarian and having the unwavering support from family and friends further fuelled my passion to be one of the best to ever do it. At that time I didn't understand how subjective that would be, how many failures were to come or how deleterious it would be to not achieve such a feat but what I did know is that I had a passion and I was prepared to go to war for it. And to war I did go in every sense of the word.
 I dedicated myself to the craft whether it be through school, my professions or during my personal time. I put my blood, sweat, tears, time and energy into every single thing that I have ever done and refused to stop until it was just perfect because my hopeless desire for perfectionism and my abhorrence to defeat always reigned supreme. However, I only ever ended up feeling inadequate or insufficient. When I aspired to compete and receive visibility, I was devestatingly unsuccessful. I envied a lot of my peers because they elevated themselves to greatness and achieved many accolades while their prestige was still a theory for me. This plummeted me into a deep depression for a very long time because not only did I feel like I failed myself but I failed the people who truly invested in and supported me. I never truly felt like I received the fruits of my labour. I spent too much time being competitive and comparing myself to others rather than recognising and being proud of my accomplishments. At the time, I often wondered why I didn't progress like my peers and beat myself up for that. Always asking myself where I went wrong. Those unanswered questions and unfulfilled feelings made me forget why I even started this voyage in the first place. I just gave up.
For a long time I just wanted to leave the industry and leave the title of "chef" behind me. I wanted to start anew in an entirely different field. I wanted to leave all the people I met in the industry behind me as well. This is not because they were bad people by any means but because they represented a place I no longer wanted to be in or associated with. I spent 3 years running from the culinary industry, the word "chef" became incendiary and my love and passion turned into an affliction.
However, 2 years ago I got a spiritual enlightenment. I realised that my lack of succession was a result of being en route of a path that was never truly my destiny. I never failed, I veered. Preeminence was never part of my prophecy. My serendipity is to transcend myself and to forge a unique path. My purpose is to inspire other people to achieve their goals and be a solid support system for others in an idiosyncratic way. When I acknowledged this, it made me reflect on my trajectory with a lot more grace and even more gratitude. Even though I didn't achieve success in the tangible manner I wanted, I was very successful in achieving what I NEEDED to become firstly the human being and secondly the chef I am today. I've developed my own gastronomic identity and having a distinctive art form is the most rewarding feeling. I've learned to differentiate my personal maturation from my professional elevation and that has aided me in regaining a profusion of love for the craft. Every flower doesn't bloom at the same time or in the same way and my acclivity came when I redirected my focus to self-actualisation.
For the first time in a long time, I genuinely enjoy being a chef and I can say that with profound gratification because I've not only done the work for the title but I continue to do the work both personally and professionally. My heart is exactly where it is supposed to be and my love for gastronomy has become triumphant. I'm very optimistic and contented with my development today in gastronomy and my future in the culinary field.

It's conkie season again!

Getting scarred for the culture seems about right. 😅
As my favorite time of year kicks off, I'm carrying on the tradition by crafting my cherished Bajan delicacy, "THE CONKIE".

"The holy trinity"

1. Minced Fruit Tart with Crème Chantilly 2. Coconut Cheesecake with Malibu Crème Diplomat 3. Honey Roasted Almond Chocolate Truffle

"Puddin' & Souse"

Nothing screams Saturday in Barbados like an early hunt for a good pudding and souse. This delicacy is great for a Saturday afternoon "lime" at the nearest rum shop. If you locate souse and rum on a warm Saturday afternoon you're in for a great day with lots of laughter! Traditionally, souse was made from the less desirable cuts of pork meat like the ears, trotters, snout and tongue as those were the only affordable parts for our enslaved African ancestors. These cuts are then simmered over a long period of time in seasoned stock to tenderize them, cradled with spicy pickled cucumber and served with steamed sweet potato pudding on the side (sweet potato being a very plentiful crop on the island). In these modern times I prefer to make mine with a nice leaned pork shoulder and a lovely accompaniment of steamed sweet potato and/or breadfruit.

"CAribbean tasting menu"

Nothing brings Caribbean people together like food so I decided to take a journey around the Caribbean with this tasting menu.

MENU

1. West Indian PepperPot with Sweet Potato Oil-down and Creamy Caribbean Coleslaw 2. Creole Flying Fish with Jug Jug 3. The Bajan "Conkie" 4. Deconstructed Breadfruit Pie with Creole Salted Cod 5. Cassava Pone

"Caves by the ocean"

Tropical Island Salad with Guava-Passionfruit Vinaigrette and Seared Tuna coated in Roasted Poppy seeds (grilled pineapple, kiwi, cherry tomatoes, sautéed plantain, beets, roasted almonds, toasted coconut)

"Leap of faith"

Pickled Avocado : Poached Eggs : Thyme & Marjoram Oil : Sauce Girondine

"A Spring Lunch That Will PLease The heavens"

My favourite part about spring is the plentiful amounts of fish and fresh flora this time of year and one would never refuse an opportunity to gleefully participate in uniting these two categories in an assemblage of dishes.

Menu

Sweet & Sour Popcorn Fish, Candied Butternut Squash, Cinnamon-Butter Roasted Sweet Potato Wedges with Aromatics
Vegetable Fusilli in Marinara Sauce with Vermentino Battered Fish Bites
Apple Crumble Muffin with Fresh Apple Compote

"A Caribbean sunday lunch"

Your roots are so important and although being a true culinary artist involves you having to explore and appreciate other cultures and cuisine styles, never lose touch with the core of who you are. I love being from the Caribbean! THE LUNCH - Patched Sweet Spiced Sweet Potato Pie with layers of Strawberry Jam - Breadfruit Pie with Creole Saltfish Centre - Vegetable Pigtail Rice - West Indian Braised Chicken - Citrus scented Pork Stew

"loving you is red"

For Valentine's Day, I wanted to create a dish that somehow reminds me of a real bouquet of flowers without actually being literal flowers. What I came up with in theory was to have something 100% vegan and organic to resemble the freshness and earthiness of flowers with an array of authentic flavours, while incorporating edible elements of flowering plants and diverse colours that resemble the vibrancy of a bouquet of flowers.

The Dish

Roasted Tomato stuffed with Avocado Salsa Plantain steamed in Banana and Palm Leaves Oak smoked Beetroot Stumps Carrot Florets Spiced Plantain Puree

"West indian spiced bumbu cake"

BUMBU is an indigenous Barbadian gem in the world of rums and spirits. Barbados is one of the pioneers of rum in the world and Bumbu is a locally distilled and blended rum. With its richness, sweetness and smooth texture, I decided that this rum would be perfect for a cake and it did not disappoint.

Lemon meringue tart

Decided to try this classic for a small, intimate buffet and it was a total hit. This was my first attempt at a lemon curd and it came out perfectly. I decided to do an Italian Meringue for a nicer finish.

"monkey business"

Confit Chicken Steppers with Aromatics Palm Roasted Plantain with Fresh Caribbean Spices Sweet Potato Pudding Spheres

"Oh! Sunny Day"

Plantain stuffed Chicken Roulade, Creamy Cheesy Cavatappi with Fresh Cherry Tomatoes & Quenelles of Creamed Garlic Potatoes

AN italian Christmas at the chateau

🎄 - Massive "Thank You!" to @comfortfoods.bb for that impeccable Red Velvet Cheesecake! @comfortfoods.bb has best desserts on the island hands down! 🌹
Appetizers-Caprese Salad with Basil Oil
-Sautéed Mushroom and Broccoli Calzones with Parmesan Cheese & Rosemary
-Roasted Zucchini & Red Potato Salad with Creamy Italian Dressing
-Antipasto Salad (Olives, Salami, Pepperoni, Mozzarella, Cherry Tomatoes, Italian Dressing)
EntréeProtein-Pineapple & White Wine Glazed Ham-Spezzatino-Pesce All'Acqua Pazza
Starches-Scalloped Sweet Potato with Rosemary, Passion Fruit Glaze and Caramelized Pineapples and Dates-Creamy Parmesan Risotto -Four Cheese Creamy Vegetable Lasagne.
Desserts-Red Velvet Cheesecake -Carrot Cake with Pecans and Cream Cheese Frosting -Chocolate Tiramisu -Grandma's Fruit Cake-Eggnog Ice-Cream.

Cookie daY!

Today I decided to bake some fresh; homemade cookies.

Chocolate CHip

Cherry pistachio

Classic Chewy Chocolate Chip Cookies
Moist Cherry Cookies with Crushed Honey Roasted Pistachios

Bajan INspired petit fours

1. Cassava Pone with Spiced Brown Rum Anglaise 2. Chocolate Great Cake Fudge 3. Coconut Fruit Pudding Cake with Bajan Cherry Buttercream Frosting

"Dreams money can't buy"

In 2019, I participated in the Barbados Hotel and Tourism Association's Culinary Competition and below is the dish I conceptualised for the competition. Titled "Dreams Money Can't Buy", this dish was created with the idea of possessing talent and creativity that doesn't come with a price tag. This creation was inspired by hybridising Caribbean and French cuisine. THE DISH Coconut Crusted Lamb Tenderloin with Caribbean Ratatouille & Pickled Plantain finished with a Great Cake Mousse & Spiced Rum Anglaise

A "Great" Surprise

With the holidays around the corner, I decided to start the season with this decadent Great Cake inspired Cheesecake with an Oreo Crust and topped with a Flambeed Banana Raisin Compote

Six course private dinner

I had the opportunity of hosting and preparing a six course private dinner for some very special people and let's just say I had a fantastic night! Menu 1. Salad: Deconstructed Roasted Kale & Avocado Salad with a Buttermilk Vinaigrette 2. Appetizer: Cured Cucumber stuffed with Grape Wine Compote & topped with Carrot Crisps 3. Fish Course: Herb Crusted Poached Mahi Mahi with Mousseline Sauce 4. Sorbet: Carrot & Citrus Sorbet sprayed with a Ginger Fragrance 5. Tie-Dyed Tuna Ravioli with Béarnaise Sauce and Bajan Cherry Foam 6. Dessert: Apple & Red Wine soaked Raisin Custard with Lemon Short Bread Cookie, Homemade Granola, Lemon Sponge Strips and a Streak of Chocolate Ganache.

BRead Making At The Chateau

Occasionally, I enjoy freshly baked homemade breads with different flavours and textures. This day I aspired to make a sourdough bread and played around with different shapes and flavours. This resulted in a Cheese & Caramelised Onions stuffed Rolled Focaccia Bread and a Braided French Bread. I decided to top these breads with cheddar cheese, caramelized onions, chili pepper flakes and dried Italian herbs.

circa: december 25th, 2021 - A Family holiday buffet

The Christmas Holiday is my favourite time of year! Not because of gifts and decorations but because of the love and joy felt in the atmosphere. Nothing expresses love more than the flavours and aromas of homemade holiday feasts. My grandmothers were the epitome of the holiday spirit for me and I intend to always keep their spirits alive by continuing to use the art of food to bring my loved ones together. Nothing I enjoy more than dancing around the kitchen to Christmas classics while preparing an array of some of my favourite holiday creations and being caressed by the fragrance of a pine scented home.

Salads

1. Caesar Salad with Garlic Herb tossed Croutons and Caesar Dressing 2. Creamy Potato Salad 3. Fresh Garden Salad with Homemade Lemon Vinaigrette 4. Pickled Green Apple and Cucumber Salad 5. Cinnamon scented Coleslaw

Protein Dishes & Starches

1. Gooseberry & Pineapple Glazed Ham 2. West Indian Spiced Oxtail Stew 3. Creamy Chicken Lasagne 4. Herb & Lentil Pea Rice 5. Three Cheese Macaroni Pie 6. Orange Glazed Scalloped Sweet Potatoes 7. Roasted Vegetable Medley

desserts

1. Oreo Cheesecake with Tropical Fruit Compote 2. Almond Joy Cheesecake with Chocolate Ganache 3. Chocolate Fudge Great Cake with Fluffy Rum Cream Frosting

The barbadian styled "conkie"

The "Conkie" also known locally as "stew dumpling" is a sweet West Indian dish comprised of corn flour, ground provisions (namely pumpkin and sweet potato), coconut and sweet spices. This mixture is wrapped in singed banana leaves and steamed to perfection. In Barbados, this treat is most abundant in November around our Independence season, however, throughout the Caribbean you can find many variations of this delicacy all year around under different appellations. The "Conkie" is presumed to be inspired by African cuisine. "Conkies" were once connected to "Guy Fawkes Day" which was a British colonial celebration on the 5th of November for the survival of King James I from his assassination attempt. After Barbados’s Independence on November 30th, 1966, we reclaimed the dish and it has become one of our many signature delicacies. I love to add a few special ingredients to my conkies to personalise them.

Creamy french onion soup with rosemary

This Creamy French Onion Soup was complemented with some Roasted Aromatics and a Singed Rosemary Stem and partnered with a Parmigiano Reggiano Croute.

A CARIBBEAN Take on "poutine"

"Poutine" is traditionally a Canadian dish originated in Quebec and made with French fries, cheese curds and gravy. However, I decided to add a Caribbean twist to the Canadian classic by replacing the French Fries with Hand-cut Sweet Potato Fries, alternating the cheese curds with cubed Local Cheddar Cheese and topping off the dish with a West Indian Spiced Chicken Stew and adding Roasted Pork Belly Cubes for extra pizzazz. I garnished the dish with some alfalfa for eccentricity.