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