NorthwesternDining
Feb 20, 20202 min
Gerald Daye Jr. from our marketing team, reached out to Chef Nina Compton, one of our chefs we are highlighting for Black History Month for our Culture Series. Take a second to check out this interview as Chef Compton tells the story of her inspiration, journey, and love for her food and culture.
Gerald: How did it feel when you realized you were a recognized chef for Northwestern Dining’s Black History Month Culture Series?
Chef Compton: I am honored to be a part of this series, this is truly special to bring people together to celebrate our beautiful history.
Gerald: Why do you believe Black History Month is Important to yourself and others?
Chef Compton: We need to recognize the history of our ancestors and appreciate what they went through, the hardships but also the way they overcame and the culture they have left us.
Gerald: What does your Saint Lucian heritage mean to you?
Chef Compton: Heritage is the path that leads us back to our ancestors and we need to make sure we are preserving our history.
Gerald: Who or What exactly Inspired you to become a chef?
Chef Compton: My family, especially my Granny, taught me how to cook and she was not Saint Lucian, but British. They really dove into the cultural, diverse cooking of the Caribbean.
Gerald: What made you discover your passion for food?
Chef Compton: Bringing joy to people is satisfying to the soul.
Gerald: Are there any chefs of the past or present that play a role in inspiring you, when you are in the kitchen?
Chef Compton: So many, Eduardo Jordan is really pushing to bring attention to Southern food and its beauty. But also, chefs such as Leah Chase, who I idolize, is a black female chef who really changed the game and was cooking until the very end. She was dedicated to her craft.
Gerald: Do you believe it is important to purchase local ingredients/food? Why?
Chef Compton: It is important to support local farmers and build connections. Also to prepare ingredients that are indigenous and showcase them on the plate.
Gerald: What are some of your go-to ingredients when making a great meal?
Chef Compton: I love the use of acidity, so lemon juice or vinegar and chilies such as habaneros are key.
Gerald: Can you remember the first dish you made that was so delicious, it contributed to you becoming a chef?
Chef Compton: I remember I made a Tuna Tartar with Serrano Ham cream and Caviar.
Gerald: What is your favorite recipe/dish that you love to make?
Chef Compton: I dont have one, it really depends on my mood.
Gerald: Do you believe that food can tell a story? If so, what story do you try to tell in your dishes?
Chef Compton: Yes, food can tell a story and also someone’s journey. The Curried Goat is an example that shows my journey from the Caribbean and where I have worked. It really is a story about time and place in one dish.
Gerald Daye Jr.
Marketing Associate
Northwestern Dining