Nadalee Tennyson finds culinary harmony with Gold Leaf Catering

A little comfort food goes a long way. And this is certainly true of culinary enthusiast Nadalee Tennyson. One thing for sure and two things for certain, she loves to cook. So much so that she serves a flavourful plate of her island home with her catering company, Gold Leaf.

“I strongly believe that food is a universal language that brings everyone closer together. We always had family gatherings and my mom was always tasked with cooking. I remember getting excited whenever she would invite me in the kitchen to taste-test the gravy or season the chicken. Those experiences for sure brought me a lot of comfort and a sense of belonging. And I take pride in contributing to that sense of unity and togetherness,” she explained to Food.

With cooking being her passion, it only made sense to turn what she loves into a business. Her leap of faith during the global pandemic, she currently offers catering service by request: meal prepping, private dinners, corporate events, birthday parties and brunches.

Growing up, she recalled cooking her favourite childhood dish, mackerel and rice with sausages. These days, she can be found whipping up signature delights such as oxtail prepared in red wine sauce paired with mashed potatoes and sautéed vegetables; grilled salmon Alfredo, curried goat with rice and peas with potato salad and tossed vegetables; coconut breaded shrimp with a sweet chilli sauce; wings coated in a spicy mango habanero sauce; five spice barbecued ribs paired with potato wedges and escoveitched fish.

“It all comes down to the flavour, taste, and technique. I work hard to remain consistent and think outside the box when it comes to food preparation. I am not afraid to explore different flavours and non-traditional cooking methods and techniques,” Tennyson shared.

So how exactly did she develop this knack for recipe creation? She credits that skill to her babysitting duties back in the day. Both parents worked in the food and beverage industry. And as the oldest of three, Tennyson was tasked with preparing breakfast or lunch while her mother was at work.

“One day after school I paired some leftover rice with barbecue sauce and black pepper and sautéed it into my version of fried rice at the time. It was so good! It became a thing in our home amongst my siblings and my youngest aunt who is very close in age with me. We named it ‘creative rice’,” she revealed.

Creating magic through research and methods of trial and error, most days, the food specialist goes to her space in order to trigger her creativity and execute those ideas from pot to plate. “The possibilities of different food creations are endless. Even a simple mistake or mishap while cooking can turn into a delicious discovery of a new taste,” she added.

Challenged by financial obligations, it isn’t easy operating a business out of her home.

So with added exposure, she hopes to increase her customer base and catering opportunities and one day, open a storefront for Gold Leaf Catering.

“I hope to see more growth within my business that will allow me to eventually expand internationally. I would also like to network with other aspiring chefs in the industry that will help pave the way for collaboration, sharing new ideas and maximising my creativity as much as possible,” she highlighted.

As much a lover of indulging as she is of cooking, Tennyson listed all things seafood, like salmon, shrimp and lobster; chicken soup, goat soup and red peas soup; curried goat with white rice; barbecued and spicy wings; as well as ‘cook up’ tuna and rice as her top five favourite dishes to eat.

krysta.anderson@gleanerjm.com