Chef Aaliyah Terrelonge brings love and flavour to every ‘Playte’
Published:Thursday | March 17, 2022 | 12:05 AMKrysta Anderson/Staff Reporter
They say, “Do what you love, and you won’t work a day in your life.” When Aaliyah Terrelonge, a firm believer of this mantra, found herself at a career crossroads, she decided that her fate was best served in delivering flavour in every ‘Playte’.
Mouth-watering lobster, marinated in fresh seasonings, topped with pineapples, served with golden-fried bammies. Scrumptious shrimp and fruits timbale, and juicy jerk chicken, ripe plantain bites surrounded by a crisp, green plantain ring. These exquisite dishes came naturally to the culinary artist, bringing great joy to her heart and pure satisfaction to her clients’ taste buds.
“Amazing food is always a must! I enjoy working with fruits and seafood mostly, but the menu possibilities are endless. I consider my cooking style to be ‘fancy’; regardless of the ingredient, whether it’s chicken back or lobster, I’m going to make it look and taste amazing,” Chef Terrelonge, affectionately called Chef LiyahT, told Food.
As a young girl, Terrelonge would assist in the kitchen, filling in whenever she got a chance. But the 24-year-old discovered her real love for food in the ninth grade at St Hugh’s High School for Girls. Seeing her parents thrive as entrepreneurs, she knew that following in their footsteps was inevitable, but what would be her purpose in the business world? As she grew, so did her passion for cooking, and it blossomed into a profession.
Armed with levels 1, 2 and 3 in food preparation and management from HEART Academy, as well as Pro Chef Level 1 from the Culinary Institute of America, she began her culinary entrepreneurial journey with Playtz Catering. “The thing I enjoy most about being a personal chef is the uncertainty; not knowing what you’re going to cook every day or where you will be cooking. It’s quite a thrill for me,” Chef Terrelonge said.
Although the business is male-dominated, she is unfazed by the crowd. “I’ve been in the kitchen long enough and have worked around male chefs, sometimes as the only female. So I’m used to it. But I’m confident, and I think I’m doing a good job at representing the female chefs.”
Specialising in brunches, romantic dinners for two, birthdays and weddings, Chef Terrelonge has also begun exploring meal preparations, food photography and décor.
Culinary presentation is fundamental, so too is striking an ideal balance with flavour. But it is also really important for the good chef to bring more to the ‘playt’ than just food. “I’m all for creating an exceptional experience because, let’s face it, we go to a restaurant to eat; but if the service is bad, chances are we forget about the food. The experience is what stays with the customer.” And the decadence of her dishes still lingers long after the last bite.