Meet Tricia Gregoire, Trinidad and Tobago’s National Chef

Tricia Gregoire is a seasoned veteran of the hospitality industry, having dedicated almost 20 years to it — 10 of which she has spent working as a chef. She ran kitchens in England and Barbados before returning to Trinidad, where she calls home, to continue chasing her dreams at some of the top hotels on the island. Chef Gregoire is passionate about cooking, but even more so about competing: she jumps at any opportunity to merge the two. Although she has competed numerous times, her biggest win to date came when she qualified for Trinidad and Tobago’s 2018 National Culinary Team and earned the chance to compete in Miami, Florida at ‘Taste of the Caribbean 2018’. Her pride for her culture and roots is superlative. Eventually, she’d love to represent Trinidad and Tobago on the American reality TV show ‘Chopped’. 

While she has since opted to move away from the world of hotels and restaurants, she continues to cater for events and also launched a children’s outreach program in various schools across the nation called ‘Kiddies Cook’. In light of her accomplishments, we asked Tricia to sit with us and express her zeal for passing knowledge on to the younger generation and her creativity in the kitchen.

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Propa Eats: What led you down the path of becoming ‘Chef Gregoire’?

Chef Gregoire: Well, I actually wanted to be a flight attendant and did all the training and studies. However, the first time I flew, I realized that I didn’t like flying and knew that I would never enjoy a career as a flight attendant. I then did my first training for the hospitality industry online at Thompson Education Direct, then I did some short courses. I realised that it was something I had a knack for, so I decided to pursue it further at the Trinidad & Tobago Hospitality and Tourism Institute (TTHTI) where I went onto become a chef and I’ve stuck with it ever since. 

PE: What has been your greatest achievement since?

CG: My greatest achievement since becoming a chef was making the 2018 National Culinary Team and competing in ‘Taste of the Caribbean’*. Representing the country was something I always dreamt about. I always loved competing, so naturally being in a culinary competition was the best of both worlds.

PE: How did you prepare for the competition? What was the greatest lesson you learnt during this time? 

CG: Preparation for the team was all about research. I asked a lot of past members about their experience, and I did a lot of research on current trends in the culinary world. Preparation meant A LOT of practice, late nights and new experiences, but I enjoyed it all. My greatest lessons learnt were to never give up, to remain humble and calm and enjoy each experience to the fullest.

PE: What was the dish that earned you a spot on the National Culinary Team as a Senior Chef? 

CG: The dish that earned me a spot on the 2018 team was none other than our local doubles. In 2017, I tried out for the team, and the judges’ comments were that my dish was not ‘Trini/local enough’. I decided there and then that I would return in 2018 and that I was going to become a finalist by making doubles. However, I never expected them to hit me with 12 secret ingredients. Nonetheless, I stayed focus and found a way to add all 12 ingredients into the doubles.

PE: Every chef has a specialty dish — what’s yours? 

CG: I don’t have one specialty dish; rather, I have a specialty area, which is butchery. I am in love with meat and this is definitely the area where my best skills come alive.

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PE: 2018 marked the 7th time that Trinidad and Tobago earned the title of ‘Caribbean National Culinary Team’ at Taste of the Caribbean. What was the experience like, from traveling to competing and everything in between? 

CG: My experience on the team was like a dream come true. From every training session to team bonding and travelling with the national flag on my garments, it was nothing short of amazing. I remember making a video as we left the airport and I told them that gold (medals) would look great with our black outfits. Although no one was at the airport cheering us on then, when we returned, we were received by a huge crowd. Fate would have it that it all came to pass — I left Trinidad eyeing the first place in my category and I won the title of ‘Caribbean Chef of the Year 2018’ in the ‘Beef Category’. When God opens a door, he carries you all the way.

PE: What have you been up to since the competition ended?

CG: My main focus after the competition has been educating young people in the culinary world. I continued my program called ‘Kiddies Cook’ and we presently operate in 6 schools throughout Trinidad. Our main aim is to promote healthy eating while getting children involved in fundamental life skills training, learning to cook. Together with that, I am also the chef to call for all your dinner parties and intimate events.

PE: Tell us about your ‘foodie dream’. Where would you like to visit just to try the food? What would you love to try? 

CG: I would love to travel to Paris for the wine — and, of course, to try their macarons as they are world famous for their desserts. I have my heart set on Italy as well; the home of pasta and fresh cheeses made by some of the best chefs.

PE: What does the future hold for Chef Gregoire? What are some of your greatest aspirations? 

CG: The future is open for Chef Gregoire, wherever God sees fit to lead me I will go. I do have my eyes on the overall Caribbean Chef of the Year title in Taste of the Caribbean and I hope to get into their Culinary Hall of Fame. Until then, I am blessed, humbled and enjoying my career as a chef.

*Taste of the Caribbean is a 5-day event hosted by the Caribbean Hotel and Tourism Association and is described as the region’s annual premier culinary competition, food and beverage educational exchange and Caribbean cultural showcase.