Bahamian cooks for power couple

After graduating from high school, Kevin Pratt sought a job in the culinary field for a very simple reason. Because he thought cooking was an easy job. A decade and a half later, he’s one of the Bahamas’ top young chefs, Wade, his Enterprise Private, his chef and nutritionist, former NBA player Dwayne, his Wade and actress Gabrielle Union and their family. tasked with creating culinary delights for .

Pratt has been cooking for power couples for the past year and five months, preparing nutritious meals for families and occasions. He is responsible for serving food that ensures his clients remain healthy, toned, and always camera-ready, without missing out on the joy of good taste.

“No matter what they do, no matter what they need food… I’ll be there,” said Pratt, 32, who is based in the Wade family’s home in Los Angeles, California.

Chef Kevin Pratt’s Pumpkin Spice Buttermilk Pancakes with mango blueberries and thyme maple syrup/chantilly cream, bananas and fresh mint.

This is a job recommended by Chef Richard Ingraham. Richard Ingraham, husband and wife’s personal chef and author of “Eating Well to Win,” is on a mission to raise the bar for his eating performance through high-level home cooking. Ingraham’s book is a testament to his overall philosophy on life. So what you put into your body affects what you get out of the world. Eating is not only to nourish yourself, but also to nourish your soul and lift your spirits.

Pratt went off his feet when he took the position. He stepped down from his previous position as Executive Chef at Royal Blue His Tavern in Baja His Mar during the 2021 pandemic, taking up the position.

He has moved from a world of constant pressure and meetings to a more intimate environment where he can showcase his creativity and accommodate clients.

Served with blackened cod, fire-roasted creamed corn succotash, sun-dried tomato pesto, snow peas, and vine-ripened blistered cherry tomatoes.

He said the job would allow him to “evolve his talents to suit the current situation.”

“This level allowed me to think outside the box and helped me understand calories and food intake and how food really affects the body on a different scale. , it’s not cooking in a restaurant where you just throw in ingredients to try and reach that goal.At this level of customer, be mindful of dietary restrictions so they can always do their best. is needed.”

And hydration is very important, he said.

“I enjoy being able to challenge myself and take myself to the next level. It’s a different challenge and harder than being in a hotel. You have to be careful and make sure you have everything.

Pratt also recognizes that he has big shoes to emulate.

Limoncello sour cream, vanilla lemon zest crumble, hazelnut frosting muffin.

“Chef Rich set a bar so high that I had to live up to it. Been there 18-20 years and his way of cooking for them [Waydes]He goes above and beyond and it inspires me to be 100% better. This guy is taking it to the next level and you should do the same. ”

When Ingraham is in LA, Pratt works with him in the kitchen. Pratt, he said, also takes time to pick the chef’s brains. After all, Ingraham has an imaginative look at world-class ingredients and spirits, his dishes begging to be shared with friends and inspiring even the most amateur chef to enter the kitchen. When not, Ingraham immerses himself in culinary research and keeps up with all the latest culinary trends.

Pratt also says he’s taking the time to share with Ingraham what he can do given his years of experience and knowing he brings a modern perspective to things at his youth. I got

He describes his culinary career today and what he has achieved in his still young life as “amazing”.

Pan-fried pork with chili consommé, stir-fried bok choy and asparagus, chili oil, and toasted sesame seeds.

“When I look back at myself as a teenager and young person, I never imagined I would be where I am today,” says Chef. “When I stepped into the culinary world, I never thought I would be able to achieve what I was capable of.”

He said it was the result of his efforts, coupled with support and encouragement from the late Dian Gibson, a former culinary manager at the Ministry of Tourism. And chefs Wayne Monker, Emmanuel Gibson and Angel Betancourt shared how he learned the basics of cooking, what it means to be a professional, hone his skills and act to be the best.

Prior to his five-year stint at the Royal Blue Tavern, Pratt was hired by the Ocean Club where he had the opportunity to cook for many of the celebrities who stayed at the villa. Weides’ personal chef.

“I have a responsibility to understand what they need and do it to make it happen.”

That means Pratt starts every day at 5:30 a.m., preparing breakfast for his family, making sure the kids have what they need for school, and preparing lunch and dinner for clients if they’re in town. ”

Pratt, who started a cinnamon bread company he called Vera Buns in the Bahamas during the COVID lockdown, gave the Wade family a taste of the treat. Bahamas…yes, Bella Banz is in LA.

They also had a taste of the Bahamas as Pratt prepared peas and rice for the family.

Pratt holds an associate degree in Culinary Arts from the College of the Bahamas (now University of the Bahamas). His first teacher was Emmanuel “Manny” Gibson. He remembers Gibson asking the students in his class on the first day of class what they hoped to achieve by being a chef, and looking Gibson in the eyes and saying, “I want to be the best.”

His first job was at Anthony’s Grill, where chef Mario Adderley helped him. It was during his time at the restaurant that he said he fell in love with being a chef there. That’s because they work quickly in the kitchen and their casual dining concept is fast.

“I’ve never really fallen in love with a recipe. I fell in love with the speed of the kitchen and took off right from there. I wanted to be number one.”

From there he moved to Ocean Club in 2009, where he said he learned professionalism about ingredients and what cooking really is under Gibson, Monker and Betancourt.

“I learned the basics of being a chef and how to actually cook.”

Pratt also made the first national cooking team as a junior chef and competed in the Taste of the Caribbean, winning a gold medal. He was encouraged to join the team by cooking instructor chef Adiemae Farrington. He and his five other junior his chefs competed for his one vacancy on the national team. Pratt won the coveted spot and won Miami. Since then he has been a member of his Taste of the Caribbean national culinary team of five.

It was through that team that he met DeAnne Gibson, the training he gained as a member of the team, and the realm of other chefs and like-minded people who took his craft to the next level. He said they are all trying to be better than they were the day before.

“Being around people like chefs Devin Ferguson and Jamal Small is one of my age groups that I look up to and aspire to be like Tracy. [Sheldon Sweeting], Ron Johnson, Simeon Hall, Michael Harris, Charon McKenzie – the people doing it… and the Dian behind pushing us. We were a young team, but Mr. Gibson knew you would be at the forefront.

Pratt said being a member of the national culinary team has given him opportunities he would not have had.

“Being on these teams opened doors that wouldn’t have been opened. A lot of doors opened and that’s where I met Frank Comito. [Then Bahamas Hotel and Tourism Association (BTA) executive vice president.]

Pratt said Comito and the late Gibson played an integral part in helping him obtain his Bachelor’s degree from Johnson and Wales. recommended to He hesitated because he said his grades weren’t good.

However, Komito helped him win two scholarships from the Caribbean Hotel Tourism Association (CHTA) and Johnson & Wales, as well as a Ministry of Education scholarship. This allowed Pratt to earn a bachelor’s degree for free.

The son of Mario and Paula Meadows said, “It wasn’t because I got the best grades, but because of my hard work and determination and people saw something in me that I hadn’t seen before.” It was work and dedication.”

Fresh out of college at the time, he took a position as sous chef at Resorts World Bimini, returned to his former home of the Ocean Club under Bettencourt and Moncourt, and headed to Chef Jean-Georges Vongerichten’s Dune Restaurant. I worked.

For now, Pratt is learning all he can from Ingraham and sees his stint at Wade as a way to position himself and, as he puts it, “doesn’t know what to do to put his name on the map.” Organize yourself.”

His long-term goal is to become a corporate chef himself or imagine the possibilities of his own company.

Pratt shared recipes for limoncello sour cream, vanilla lemon zest crumbles, and hazelnut frosting muffins. Nassau Guardian try it at home.

Limoncello sour cream/vanilla lemon zest crumble/hazelnut frosting


2 3/4 cups all purpose flour

2½ tsp baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1/4 cup granulated sugar

2 tablespoons Meyer lemon peel

Unsalted butter ⅓ c Melted and cooled slightly

⅓ cup vegetable oil

1/3 c sour cream *

1.25 tbsp fresh Meyer lemon juice

1.25 tbsp limoncello

2 large eggs, room temperature

1 teaspoon vanilla essence

crumb topping

flour 2/3

⅓ Sugar

3 tablespoons melted butter

2 tsp lemon peel

1 vanilla bean, cut in half and seed removed

a pinch of salt


¾ cup powdered sugar

1-2 tablespoons hazelnut creamer

To make the bread crumb topping:

Mix all ingredients with a fork until no longer chalky and refrigerate until ready to add to muffins.

Make muffins:

Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine. set aside.

In a large mixing bowl, mix the sugar and zest with your fingers until fragrant, then add the melted butter and oil and whisk, then add the sour cream, lemon juice, limoncello, eggs and vanilla. Mix well. Add the flour mixture and stir with a spatula until there are no more flour streaks.

Divide the dough evenly among all 12 wells. It fills up enough without going over the top. That’s fine. Sprinkle crumble mix over muffins.

Bake the muffins at 425°F for 8 minutes without opening the oven, reduce heat to 350°F, and bake for an additional 20-22 minutes or until the top bounces when pressed/insert a toothpick in the top in the middle to clean Bake until done. They become a bright golden color.

Cool in muffin tins for 20 minutes, then carefully remove muffins and cool completely on wire racks.

If adding icing drizzle, whisk together the powdered sugar and hazelnut creamer, then drizzle the cooled muffins with a fork.

They can be stored at room temperature for several days in an airtight container. Bahamian cooks for power couple

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