New Books Network Rawlston Williams, "The Caribbean Cookbook" (Phaidon Press, 2026)
Apr 16, 2026
Rawlston Williams, Caribbean chef and author who trained at the French Culinary Institute and founded the restaurant Food Sermon, celebrates 380+ recipes and island culinary traditions. He discusses childhood cooking in St. Vincent, classical training, the meaning of jerk as preservation, quick one-pot meals for busy cooks, and recommended beginner dishes like stewed lentils.
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Immigration, Loss, And Becoming An Example For Brothers
- Williams recounts arriving in New York in 1987, marveling at city lights then facing harsh urban realities, and later losing his father to murder in 1990.
- Despite self-doubt he persevered, and being a role model to his brothers remains a profound personal accomplishment.
Childhood Kitchen Apprenticeship With Auntie Gloria
- Rawlston Williams learned cooking as a child while caring for his bedridden Auntie Gloria, receiving instructions shouted from her window and running to execute them.
- Those chores made him the kitchen's 'arms and legs' at five or six, shaping his tactile, memory-driven approach to flavor and technique.
Seven Year Separation Shaped Personal Values
- Long separation from his mother (seven years) deeply shaped Williams' values of fairness, balance, and focus, influencing his cooking ethos.
- He says that memory of those years guides daily decisions and keeps him grounded when connecting with others.
