Twenty-year-old Sween is the sister of cricketer Dwayne Bravo and owner of Shafek’s Catering, a small business that caters food for weddings, birthday parties and baby showers.“My middle name is Shafeka, and my younger sister Daina Sween came over. It was a Sunday and I had cooked. She was so satisfied with the food she said that this is Shafek’s Catering and that’s how the name came about,” she says of the catering company’s name.
From an early age Sween knew her calling was in the culinary industry. “At a very early age, around five-years-old I enjoyed being in the kitchen. I would take leaves and cut them up and pretend that I’m cooking while playing doll house,” she says with a laugh. “Deep down, I always knew that I wanted to be a chef.
I would even try to persuade myself to become a lawyer or doctor, but in my heart I wanted to become a chef, badly.” Sween attended Barataria South Secondary School (BSSS) where she was the president of the BSSS Hydroblaze Dragon Boat team. Although she knew what career path she wanted to follow, the food and nutrition package offered at the school was not very challenging so she pursued Modern Studies. She subsequently attended the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI) and graduated in 2015 with an Associate’s degree in Culinary Management.
During that time she got the opportunity to intern at Sandals Resort, Barbados for six months and Hilltop Restaurant, Chaguaramas. “It is necessary and extremely helpful to gain experience from TTHTI.” When she graduated, instead of going to work in a restaurant, she decided to take a different route. “I always wanted to create my own dream and do my own thing, so I started small with my own business. Shafek’s Catering was registered in 2016 and my first event ‘Que with a Difference’ sold over 350 boxes of food. For a snack box event we hosted, we sold over 250 boxes, so we are definitely establishing ourselves.” But she says she could not have done it alone, and thanks her family for their support. “From the beginning my family was always there for me. Whenever I experimented with food, they would be the first to try it and give their honest feedback. My grandmother Lucian Roberts and Vanessa “Aunty Von” Alexander are very helpful.
They do not hesitate to share their recipes. They pass on so much knowledge to me. I come from a family with a background in food, they would usually cook for family gatherings and small family weddings,” said Sween with a smile.
She says Bravo has had a major impact on her business.
“Dwayne is very supportive and helps me get events (to cater) as well.” Social media too has played a positive role in her marketing plan. “Definitely, through social media and my family because I would post pictures of food I cook at home and people would see it and like it, then they would contact me with jobs. I usually tell my clients that they can buy the ingredients or I can purchase them and make what they desire for a flat price inclusive of labour.” Despite her love for cooking, she admits it is not an easy job.
“It depends on how you look at it. If I had to encourage anyone I would tell them to love it before they start because the culinary world can be trying at times.
You would be on your feet for long hours, you may not have the time to eat a proper meal because your main goal is to make sure your orders go out and your customers are satisfied.
So you always put others in front of yourself, because it’s your job.” But it brings her such joy. “When I make a dish for someone and they are finished, hearing that they are extremely satisfied is an unstoppable joy for me.” Sween plans to go back to TTHTI to pursue her Bachelors’ degree. “As far as God is willing to push me, I am willing to go.
The sky is the limit as long as God is leading me, I am following him.” And she has even bigger plans to follow her dreams.
“I definitely want to open a cross between a restaurant and a bakery. It’s still an idea right now but I know it will turn into reality.” Her advice to anyone who is passionate about their dreams is to go for it 100 per cent. “There are tough times ahead, you would feel like you want to give up but once you’re passionate just go and let no one hold you back.” Shafek’s Catering can be contacted via: Email: shafekscatering868@ hotmail.com and on Facebook and Instagram: Shafek’s Catering.
Mashed potatoes with buttered vegetables and Pepper Jack spinach chicken roulade in a coconut and mushroom sauce.
Pepper Jack Spinach chicken roulade
1 tsp mustard
¼ cup seasoning
1 clove of garlic
Salt to taste
1tsp salt pepper flakes
1 tsp clove powder
1lb spinach
8oz Pepper Jack cheese
Butterfly 6 pieces of chicken breast, wash with flour, salt and lime. Pound it gently till it spreads enough so that it would be easier to roll. Whisk together the mustard, seasoning, garlic, salt, pepper flakes and clove powder in 2oz of water place the chicken in the mixture to marinate for 10 minutes in the fridge.
Sauté spinach with onion, garlic, salt and pepper. Take a chicken breast strip, even it out on a flat clean surface, add one heaping table spoon of spinach onto it, add one piece of Pepper Jack cheese. Roll and tuck breast and secure with toothpicks to hold the roll in place. Preheat oven at 350 degrees. Put a large nonstick frying pan on medium heat and sear each chicken breast till all sides are brown (it is okay if the cheese starts to melt). Grease tray with butter then move chicken rolls unto the tray. Bake for 10-15 minutes
Coconut and mushroom sauce
1 tbsp cooking oil
1 large pack of Maggi coconut milk powder mixed in 1 cup of water
2 garlic cloves
½ onion
1 tsp salt
1tsp red pepper
1 tsp Maggi flavour d pot
1 tsp white pepper
5 medium mushrooms (chopped)
Place a frying pan on medium heat, add chopped onion and 2 diced cloves of garlic to heated oil in pan, let simmer down while the onion is translucent.
Add mushrooms to pan for 8 minutes (till brown). Add mixture of coconut milk to pan.
Allow to cook and come to a simmer.
Serve with regular mashed potatoes, Pepper Jack spinach chicken roulade, topped with coconut and mushroom sauce (with a side of buttered vegetables).
(serves 6)