I enjoy cooking but as of late, the meals have become smaller as it’s usually just me and my eight-year-old daughter. I must admit that I’ve never been a big fan of turkey and although I’ve considered hosting a family Christmas dinner, the thought of the mammoth task always left me feeling exhausted. In mid-October I approached my co-worker, Lisa Trott, who is a cook par excellence, and asked if she would help me to prepare a Christmas dinner for my extended family. The way I see it, many young people want to cook but become intimidated by the mere thought of all that a feast of this magnitude entails. Lisa willingly agreed to assist and within five minutes had prepared a menu consisting of appetisers, turkey and sides and delectable desserts. Below, is a journal of my experience..

Wednesday, November 1, 2006: I can’t do it—just the thought of going grocery shopping and fighting the lines for my measly five percent discount - it’s just not worth the hassle.

Thursday, November 2, 2006: <$>I’ve got my grocery list in hand and start in the produce department—hey, where are the carrots? I pace back and forth thinking maybe I’ve missed them until finally I ask the produce manager and am informed that carrots won’t be available until December— I hope frozen carrots will do. I then head to the butcher and request lobster tails, shrimp, and scallops.

After weighing the health options of a Halal turkey, I decide to save my fifteen bucks and get a 13 pound Purdue. I then head for the frozen section to search for vol-au-vent pastry. What the heck is vol-au-vent?!? I can’t find it!

Thank goodness—I spot a good friend of mine who happens to be a Food and Nutrition teacher and ask her.

“You mean Puff Pastry Shells?” she asks.

Breathing a sigh of relief I make my way to the checkout line, confidently strolling through the aisles feeling quite good about myself and think if anyone happens to glance down into my cart they’ll be quite impressed. I actually look like I know how to ‘throw down’! Even I’m impressed with myself! After the cashier rings my total the only thought that comes to mind is how much money I could have saved if only I had come yesterday—

Friday, November 3, 2006: <$>No Friday night hanging out for me; I’ve got a big day ahead of me tomorrow! I take my chicken out of the freezer to defrost and head for bed. I’m making sure I’m well rested.

Saturday, November 4, 2006: <$>My eyes pop open at 6 a.m.! I couldn’t even sleep thinking about turkeys, sauces, pastries and the like. The anticipation is killing me; I’m going to be a wreck! I get up around 7 a.m. and start boiling my chicken thighs (making sure to remove the skin as instructed to prevent too much excess grease in my stock) in water seasoned with thyme, onions, and garlic.

Chef Lisa arrives just before 9 a.m. and we get started immediately. She informs me that we’ll begin by making the farine pie. I’m in for a quick lesson as I learn that farine pie is considered to be more traditional than cassava pie although many people like to mix the two.

Traditionally, Bermudians liked to make farine pie for Easter and Christmas however, due to its popularity today, many people enjoy it throughout the year and even take it to the beach—I had no idea! After adding the water to the farine and watching it expand, my personal chef instructs me to mix all of the ingredients together and encourages me to get my hands into the mixture.

When I ask about measurements, I am simply told to use a “palm full of salt and two dashes of lemon and vanilla.”

Once we layer the pie with the seasoned chicken thighs and baste it with broth I make the mistake of asking how long it will take to bake. My instructor looks at me with a slight look of amusement and answers, “When it’s done.”

I then realise that I am truly in the big league—no amateurs here. Next, we begin to prepare the turkey. Little did I know there were two points of entry. I was quite proud of myself for knowing to pull out the neck.

Let’s just say that I now realise that I have to pull from both ends! I am told to mix butter (at room temperature) and any seasonings of my choice together to make a paste. I then must rub this mixture over the skin, in the crevices and under the skin (you can separate the skin with your fingers from the membrane).

She stresses that this is key to She stresses that this is key to seasoning the turkey. I learn how to tuck and tie the legs and we place it in the hot oven. Once again, I have a slight memory lapse and make the mistake of asking how long the turkey needs to bake. I then catch a glimpse of my mentor’s face and hear a slight sigh escape her lips and before she answers I sheepishly say, “When it’s done—”

My statement is met with a nod.

Throughout the day I find myself bursting into fits of giggles—I keep feeling like I’m cooking on the Food Network - this girl is good!

I’m amazed by Lisa’s depth of knowledge and her passion for food. I mean, who knew there were so many variations of mashed potatoes or that by adding shredded lemon zest to your pie filling the flavour is ultimately enhanced?

By the end of the day I’ve made a broccoli and cheese stuffing, we’ve used the remaining chicken thighs in a divine wine and mushroom sauce and I am becoming intoxicated by the taste of my seafood vol-au-vent! I’ve learned to make the most of my ingredients, hence I’ve made home-made fish stock from my shrimp and lobster shells and used the remainder of my chicken stock to make red beans and rice.

Lisa makes her exit at 6 p.m. I jump in to the shower, light a few candles and put on some relaxing music. By the time my guests arrive, I’m feeling like a pro. My feet are aching but I am bursting with pride - everything looks simply amazing.

I can’t believe that this is a direct result of my efforts! While serving my appetisers, I quickly whip up my mashed potatoes and remove the food from my warmed oven.

I’m not quite ready to quit my day job but the possibility of moonlighting doesn’t seem too far fetched—By the end of the night, everyone leaves with compliments to the chef and Tupperware containers filled - the night has been a resounding success!

Sunday, November 5, 2006: <$>I’m spending the day in bed with a smile on my face. It was so wonderful cooking for my family and was worth every bit of the effort. I forgot just how great it feels to sit down in the company of the people you love most and share in a fabulous meal.