Meet The Chefs

Food like Trini Plate’s doesn’t just happen coincidentally. Trini Plate food was passed down generations. “A lot of what I make is inspired by my childhood growing up in Trinidad. I try to recreate some of my favorite food I ate as a child.” Abby remembers helping her mom bake for Christmas, “Coconut sweetbread, sponge cake, and bread to go with the ham.”

“One of my favorite dishes is called corn soup,” Abby explains that it is a vegan dish using split peas as a base, adding coconut milk, spices, and ground provisions (dasheen aka taro, cassava, sweet potato), dumplings, and corn. “There’s nothing like a hot bowl of corn soup on a rainy day or if you’re battling the flu.”

Abby dreams of “… spreading the joy and deliciousness of Trini food.” She connects with people through food. Abby’s aspirations also include Trini Plate achieving stability and consistently growing as well as working with food banks in her community.

“Almost a year later, here I am, in complete disbelief I was even accepted [into Spice Bridge’s food incubator program], beyond grateful for the opportunity, and very excited for all that’s ahead.”

When asked what Abby would want to say to people who are curious about the food offered by Trini Plate, she said, “Have an open mind and be ready to try something new. Oh, and definitely try the pholourie! Pholourie [pronounced puh-law-ree] has become one of the most popular items on my menu! I serve it with a mango tamarind chutney, and a green chutney made with shado beni (culantro). It makes me so happy to see people enjoying it.”