Bernadette Burke

My mother, a professional Asian chef, was my greatest inspiration. She instilled in me a passion for cooking and an appreciation for bold flavors and meticulous techniques. By blending Trinidadian and Pan-Asian cuisines with a modern flair, I honor her legacy while expressing my creativity. Crafting fusion dishes allows me to push culinary boundaries, creating unforgettable experiences that warm the souls and palates of those I serve. The joy and satisfaction I see in others fuel my dedication.

CurryLau, my personal fusion of curried oxtail, beef, and cow heel, inspired by Trinidad’s national dish, Pelau. This one-pot creation blends my signature mix of East Indian and local spices, resulting in deep, rich flavors. The slow-cooked meat, with its tender fat and marrow, creates an incredible depth, while the gelatinous cowheel adds a luxurious texture. It’s a dish that honors tradition, with bold, unforgettable flavors that are uniquely my own.

I am already in the process of putting plans in motion to set up my commercial kitchen and reopen my restaurant. The $25,000 would help me further develop these plans, providing the resources to upgrade equipment, enhance the dining experience, and refine my kitchen setup. This investment will allow me to expand my vision, elevating my fusion of Caribbean and Asian flavors and ensuring I create a space that connects with my community and brings my passion to life.