Chef Anthony Cumberbatch in conversation
Anthony Cumberbatch is Caribbean Chef of the Year 2007-2008 and former chef at The Ivy, Quaglinos and Caribbean Scene. He is now branching out with Bamboo Grove, a new venture described as “nouvelle Caribbean cuisine”. Catch A Vibe caught up with chef Anthony to discuss how he plans to re-invent traditional West Indian cooking.
CAV: When did you first develop an interest in cooking?
Anthony Cumberbatch: Well, from an early age, probably around 7 or 8 years of age. I was brought up in Barbados and can attribute a lot of my initial interest in cooking from the meals my grandmother made me; the use of fresh produce and the techniques used to achieve great flavours and textures.
CAV: How would you describe your culinary skills?
Anthony Cumberbatch: Funky, creative and free-flowing. I like to bring an element of creativity to each dish; presentation is key with my style. I work from the centre of the plate outwards, almost like a drawing – adding and taking away and playing around to get the look I want. Aesthetically, Caribbean food is quite flat, but its strength lies in the flavour. This where I come in and create a plate of food that is beautiful to look at as well as beautiful in taste.
CAV: Is “nouvelle Caribbean cuisine” a fad or can you see it taking off?
Anthony Cumberbatch: Yes, I can see it taking off. Many places I know of are upgrading and staying innovative and making improvements all the time which is fundamental. Any competition will be good for Bamboo Grove as it’ll keep us progressive.
CAV: What ingredients make excellent jerk chicken?
Anthony Cumberbatch: Pimento, thyme, garlic, onion and scotch bonnet peppers and a dash of vinegar. I also like to add bay leaves and an oxo cube to get that rich brown colour.
CAV: Trapped in a locked kitchen with only three food items; what would they be?
Anthony Cumberbatch: Hmmm (ponders thoughtfully). Can I have four? Onion, mango, lobster and garlic.
CAV: What obstacles have you overcome working in the restaurant industry?
Anthony Cumberbatch: Not being accepted was the main obstacle. People not wanting to give me recognition or jobs simply because of my race, as crazy as it is, it exists in catering, believe me! You have to be 100% committed to what you’re doing as well as being pretty tough from the onset, otherwise people will take you for a ride and eventually it’ll be harder for you to progress. Many chefs from my background have no drive; without that you’ll never succeed.
CAV: What would you cook for your favourite celebrity chef and why?
Anthony Cumberbatch: I’d cook lobster for Gordon Ramsay. Lobster is versatile, easy to present, I love the colour and texture; it’s beautiful.
CAV: Lastly, what attributes does one need to break the mould?
Anthony Cumberbatch: Focus and ambition are tops with pride in what you do.
