Award-winning Jamaica chef Nduvoakim Abdus-Salaam was one of more than a dozen chefs who stirred up the Creole Food Festival in New York City — reportedly the top US Food Festival celebrating the cuisine of the South USA, Africa, The Caribbean, and Latin and South America.
The event took place between July 20-21 at IXTA NYC, an eatery known for its “Tulum-like” ambiance, floating lanterns, beautiful murals and lush greenery, at 299 Bowery in Manhattan.
Salaam – the executive chef at the prestigious 10 Cubed, located on Central Park Tower in Manhattan, the tallest residential building in the world on Billionaires’ Row – is a “classically-trained” chef, with over 20 years of experience gained after completing his studies in Culinary Arts at the prestigious Johnson & Wales University.
Salaam told Caribbean Life that he blends his Afro-Jamaican roots and New York upbringing with classic French technique, making his mark in some of New York’s most renowned restaurants.
He said his mother, Maizie Wilson, who hails from St. Ann’s Bay, Jamaica, took him “under her wings” in the kitchen at the tender age of 8, teaching him that “a man should know how to feed himself.”
Salaam said his mother taught him “everything from basic kitchen tasks to learning the art of flavor profiles.”
He said he usually visits Jamaica every year, but his last was in 2022.
He said each visit allows him to “reconnect with my roots, explore new culinary inspirations, and bring authentic Jamaican flavors to my cooking.”
Salaam said exploring and experimenting have always been at the heart of his culinary approach, and that he shared this approach at the Creole Food Festival over the weekend.
He said he presented a “specialty dish” from Jamaica at the festival, “Run Down and Grits.”
“This dish combines the rich, creamy flavors of Jamaican ‘Run Down’ with the comforting texture of grits, creating a unique and delicious fusion,” Salaam said.
