Panamanian Chef Patricia Miranda Allen, who styles herself as a
sustainable gastronomic chef, is one of several international guest chefs
who will participate in The Gleaner-sponsored Jamaica Epicurean Escape
(JEE) on December 1 and 2 at the Richmond Estate in St Ann.

The term “sustainable gastronomy” as explained by Chef Allen is when
nature, chefs, diners and producers go hand in hand and work harmoniously.
“Food is perhaps the closest link we humans have with Mother Nature. She
sustains us, gives us pleasure, health and life. When we respect and are
grateful for what she so generously offers us, using seasonal produce and,
even better, produced in our surroundings, we can then say that what comes
out of our kitchen is nothing but a feast of love.”
Dr David Smith, who leads the JEE’s environmental programme, expands on
the concept, “The restaurant and catering industries in many parts of the
world recognise that our food resources are not infinite, and if it is to
be sustainable it must embrace the wider environmental values and do what
it can to reduce its impact on the environment,” he said.
“So, it is a matter of writing menus to seasonal produce and an ongoing
process of buying locally and organically where possible, and of
considering animal welfare in the production of our food. Using free-range
eggs and poultry, not purchasing lobster out of season and focusing on
proper waste disposal as well as reducing, recycling and reusing,” Dr
Smith maintains.
cooking commercially
Chef Allen is chef/proprietor of Cerro Brujo Gourmet Restaurant in Volcan,
Chiriqui, Republic of Panama, founded on November 26, 1999. Her career
spans over 15 years. She began cooking commercially at La Posada del Cerro
La Vieja, Penonomé, Coclé Province. Later, she tested her culinary skills
in the Sister Moon Hotel in Isla Grande, Colön, Republic of Panama.
Chef Allen specialises in the preparation of very fresh salads with
organically grown vegetables and plenty of edible flowers. Her cooking has
strong accents of Asian and Mediterranean cuisines, made mainly with
Panamanian ingredients. “I love cooking with a kaleidoscope of herbs,
spices and organic ingredients that fuse in a symbiosis of scrumptious and
passionate flavours, fascinating aromas and vibrant food presentations. I
am looking forward to adding a Jamaican flavour to my repertoire, Chef
Allen notes.
For more information, visit: www.jamaicaepicureanescape.com
BACKGROUND ON CHEF PATRICIA MIRANDA-ALLEN:
Panamanian Chef Patricia Miranda to receive World Gourmand Award
Volcan, Panama, February 6, 2012. Panamanian Chef Patricia Miranda to
receive World Gourmand Award at the annual Gourmand International
Association Cook Book Fair in Paris, France. “The Gourmand International
Association” is the organizing body that will confer The World Gourmand
Award on Chef Patricia Miranda Allen, author of the Cookbook, ÑUKWA JA
TARE TIKWE (Camp Fire of my Loves).
Gourmand International Association has recognized the contribution
rendered to the women of the ethnic group Ngobe Bugle during the past
Volcan Verde Integral Festival 2011, last March in Volcan, Chiriqui,
Republic of Panama.
ÑUKWA JA TARE TIKWE (Camp Fire of my Loves) is the title of the book
written in Ngobere, translated into English and authored by Chef Patricia
Miranda Allen, who teaches and demonstrates how the Ngobe women provide
better nutrition for their children and for themselves. The book is first
written in Spanish and then translated to Ngobere. It contains simple,
basic, yet nutritious recipes that can be prepared with local, well-known
Panamanian ingredients that are easy to find in our produce markets or
planted in the home garden.
In addition to being awarded the “The best translation,” Chef Patricia was
nominated in the categories for the “Gourmand Best in the World Best Woman
Chef.
The Award Ceremony shall take place at the prestigious Folies Bergere in
Paris, France on March 6, 2012.

