♫♫ >>> THE UPCOMING PROGRAM WAS PREVIOUSLY RECORDED.

PROGRAM IS NOT NECESSARILY THOSE OF WTJX, IT´S BOARD, STAFF OR UNDERWRITERS.

♫♫ >>> WELCOME TO "THE BOOKCASE."

I´M NOR HOST SHAWNA RICHARDS.

A SOMETIME WRIMT AROUND A LONG TIME READER.

I INVITE YOU TO JOIN ME AS WE EXPLORE THE BOOKCASE AND CELEBRATE VIRGIN ISLANDS´ AUTHOR AND TALENTS.

EACH WEEK INTRODUCE TO YOU A LOCAL AUTHOR AND LEARN MORE ABOUT THEM AND THIRD WORK.

A STORYTELLER LIVES IN EACH OF US AND THE I´M EXCITED TO GIVE OUR HOMEGROWN STORYTELLERS A CHANCE TO TELL THEIR STORY.

TONIGHT´S SELECTION FROM THE BOOKCASE IS "MY MODERN CARIBBEAN KITCHEN."

I´M EXCITED TO WELCOME AUTHOR JULIUS JACKSON.

WELCOME TO "THE BOOKCASE."

>> THANK YOU FOR HAVING ME.

GLAD TO BE MERE.

>> EXCITED TO HEAR MORE ABOUT YOUR BOOK.

BEFORE WE GET TO THAT, TELL US ABOUT YOURSELF.

>> A 2008 OLYMPIC BOXER.

I´VE BEEN TURNED PROFESSIONAL.

I AM A CULINARY ART STUDENT.

GRADUATED FORT CLARENCE INSTITUTE IN 2008.

SAME YEAR I WENT TO OLYMPICS, AND, YEAH.

I´VE BEEN GROWING EVER SINCE IN THE CULINARY FIELD AS WELL AS IN THE BOXING FIELD.

TWO CAREER, DOING THEM SIMULTANEOUSLY.

CURRENTLY I MANAGE AS WELL A CAFE AND BAKERY FOR A NONPROFIT.

I OWN MY OWN CATERING COMPANY, ALSO DO MEAL PREP, PRIVATE EVENTS.

YOU KNOW, ALL OF THE CATERING.

ALL THE, I DO CLASSES, I LOVE TEACHING.

SO I DO CLASSES AS WELL.

AND, YEAH.

JUST KEEP GOING, AND ALSO AN AUTHOR.

>> SO WHAT MADE YOU SAY, "I TO TAKE EVERYTHING I´VE LEARNED AND WRITE A COOKBOOK."

>> IT WAS ACTUALLY THROWN AT ME.

YOU KNOW?

SOMEONE WHO FOLLOWS MY BOXING CAREER, EVEN A PHOTOGRAPHER AT ONE OF MY FIGHTS.

SHOPPED ME ON SOCIAL MEDIA AND SAYS JULIUS, EVER THOUGHT ABOUT A COOKBOOK.

NEVER THOUGHT ABOUT EXPANDING IN THAT WAY.

SOME OF US DON´T.

SHE SAID I´VE DONE A FEW AND CAN SHOW YOU HOW IT WORKS.

I SAID, OBJECTION.

LET´S DO.

IT HER NAME IS JENNIFER BLUM.

A BOXING AND BE FOOD PHOTOGRAPHER.

>> WHAT SIMILARITIES DO YOU FIND BETWEEN BOXING AND COOKING?

>> FOCUS.

BOTH A REALLY, REALLY STRONG FOCUS, REQUIRE A STRONG FOCUS AND GOT TO BE CREATIVE IN BOTH.

IN THE RING CREATE EVERYBODY SO YOU´RE NOT PREDICTABLE.

IN THE KITCHEN, CREATIVE AND STICK TO THE PLAN.

HAVE TO STICK TO THE PLAN, TOO.

>> SO FOCUS AND STICKING TO THE PLAN.

>> YES, YES.

>> WHAT -- WHAT WRITERS ARE YOU INSPIRED BY?

WHAT COOKBOOK AUTHORS ARE YOU INSPIRED BY?

THERE´S SO MANY ON THE MARKET.

>> THERE´S SO.

I DON´T KNOW IF YOU KNOW THE COOKBOOK FROM -- UIGI COOKBOOK.

NAME ESCAPES ME NOW.

THE WAY SHE PUT THAT BOOK TOGETHER I WOULD READ THAT ALL THE TIME, AND THAT -- THAT IS MY MAIN INSPIRATION FOR WRITING THIS BOOK.

>> OKAY.

UH-HUH.

SO WHEN YOU WERE, WHEN YOU STARTED WRITING, DID YOU LOOK AT, WE HAVE TO HAVE A RICH HISTORY OF I THINK EVERY FAMILY CAN SAY, LIKE, WHO´S THE BEST COOK, WHO REALLY PUTS THEIR FOOT IN IT.

>> RIGHT.

>> BUT WE DON´T ALWAYS SHARE.

>> RIGHT.

>> WE DON´T ALWAYS SHARE OUR CULINARY KNOWLEDGE.

SO IS THAT WHAT INSPIRED YOU TO, TO PUT THIS BOOK TOGETHER?

>> PART OF IT, YEAH.

EVEN WHEN I WAS WRITING THE BOOK, SOME OF THE RECIPES THAT I KNEW HOW TO MAKE IT, BUT DIDN´T HAVE THE MEASUREMENTS.

THINGS LIKE THAT.

I WOULD CALL MY GRANDMA, MY AUNT, TRY TO GET THE RECIPE FROM THEM, AND IT WAS SO HARD.

SO HARD TO DO IT, BUT THAT´S BECAUSE WE WOULD NEVER WRITEDOWN.

I LOVE A REALLY GOOD SEAFOOD KALU, AND SO I WOULD MAKE IT, BUT MAKE IT WITH MY AUNT OR WITH THEM, BUT I NEVER KNEW EXACTLY HOW MUCH YOU PUT IN THERE.

>> RIGHT.

>> SO NOW THAT WAS A JOURNEY IN ITSELF.

SO JUST HAVING THAT TIME WITH THEM WAS GREAT AND NOW I HAVE PEOPLE CALLING ME TELLING ME THAT THEY SHARED THOSE MOMENTS NOW WITH THE BOOK, WITH -- BECAUSE I WENT OFF TO COLLEGE, GOT THE CALL AND BE LIKE, YOU DO THAT, TOO.

PUT THIS MUCH IN.

I DIDN´T KNOW IT WAS GOING TO CREATE THAT BUT COOL THAT IT´S KIND OF PASSING ON OUR FOOD HISTORY.

>> RIGHT.

IN A WRITTEN FORM, BECAUSE SO MUCH OF OUR HISTORY IS ORAL.

>> YES.

VERY ORAL.

YES.

>> AND WHEN IT COMES TO RECIPES ESPECIALLY TRADITIONAL RECIPES.

>> CORRECT.

>> WE FIND THAT WE ARE A DANGER OF LOSING THAT, BECAUSE WE´RE NOT SHARING.

>> YES, YES.

EXACTLY.

SO BROUGHT TO MY ATTENTION A FEW TIMES.

ESPECIALLY WHEN I FIRST DID THE BOOK TOUR AND WOW, DIDN´T REALIZE HOW MUCH THIS IS IMPACTING FAMILIES AND PASSING THIS ON TO THE NEXT GENERATION.

I NEEDED THAT TO BE A PART OF IT.

>> SO WHEN YOU SFARTED COOKING WHAT WAS THE FIRST THING YOU LEARNED TO COOK?

>> THE FIRST THING I DECIDED I WOULD COOK, BECAUSE I LOVE TO EAT.

YOU KNOW?

THAT´S REALLY WHY I COOK.

>> OKAY.

I DON´T LIKE TO WAIT.

WAIT FOR FOOD.

I JUST CALLED MY MOM AND TOLD HER I´M GOING TO MAKE FRIED CHICKEN.

I KNEW ENOUGH ABOUT -- >> AMBITIOUS FOR A YOUNG COOK.

>> IT WAS.

I´M GOING TO DO IT.

MY DAD WASN´T HOME EITHER, AND FINALLY CONVINCED HER.

I WAS A NICE KID.

SO I WAS ABLE TO CONVINCE HER, AND SO MY OLDER SISTER PUT THE OIL ON FOR ME AND I PUT THE CHICKEN IN THE BAG, AND A LITTLE -- SHE GETS UP, AND A PLASTIC BAG.

EXACTLY HOW SHE DID IT.

>> ONE OF THOSE, I KNOW AS A WUNG COOK ANYTHING TO FRY WOULD BE A MILE AWAY FROM THE STOVE.

YOU KNOW?

AFRAID OF THE SPATTER.

>> YEAH.

I GOT BURNT A LITTLE BIT.

BUT I WAS, FEEL LIKE I GOT BURNED, RIGHT, BUT, NO.

FILLED RIGHT IN AND AS I WAS COOKING.

PUT MORE CHICKEN IN THE BACK.

MORE FLOU MAKE ANOTHER BATCH AND THE FIRST MEAL I COOKED.

>> WHAT WAS THE LESSON LEARN TRD THAT?

>> ONE, DON´T PUT TOO MUCH IN.

VERDICTY SALT Y >> ONE, DON´T PUT TOO MUCH IN.

VERDIC >> ONE, DON´T PUT TOO MUCH IN.

VERDICTY SALT Y >> ONE, DON´T PUT TOO MUCH IN.

VERDICT SALT.

TWO, CHICKEN MIGHT LOOK COOKED BUT DOESN´T MEAN IT´S ALL COOKED.

>> I HAD THAT EXPERIENCE WITH JOHNNY CAKES.

GORGEOUS, AND GORGEOUSLY RAW.

>> EXACTLY.

>> WHEN YOU WHERE, GROWING UP, WHEN YOU WERE, NOW A VIRGIN ISLANDS´ AUTHOR AND PART OF THAT VIRGIN ISLANDS´ AUTHORS, WERE YOU EXPOSED TO VIRGIN ISLANDS WRITING AND COOKBOOKS?

WHAT WERE YOU XPROEZXPOSED TO.

>> NOT MUCH.

VERBAL, THOUGH.

WOULDN´T READ IT, ANYWAY.

SO NOT MUCH GROWING UP.

>> UH-HUH.

>> LATELY I´VE BEEN IN TUNE, BUT WITH MORE VIRGIN ISLANDS AUTHORS.

COOKBOOK AUTHORS AS WELL.

BUT AS A KID GROWING UP, I WASN´T EXPOSED, MYSELF.

>> DID YOU -- HAVE A LOT OF RECIPES TO PULL FROM?

WERE THERE ONES THAT JUST DIDN´T MAKE IT INTO THE BOOK?

TALK MORE ABOUT THAT PROCESS.

>> A FEW.

I KIND OF KNEW WHERE I WANTED TO GO WITH IT.

I LIKE -- TO -- FUSE THINGS.

I LIKE MAKING THINGS MY OWN.

SO I LOVE TAKING OUR TRADITIONAL RECIPES AND INGREDIENTS AND MAKING IT MY OWN.

I ALREADY HAD RECIPES I KNEW I WOULD PUT IN THE BOOK BUT MOST WAS A JOURNEY.

A JOURNEY WHERE I JUST LIKE -- I REALLY LOVE KALALU.

I´M GOING TO CALL MY GRANDMA AND GET THE EXACT RECIPE.

YOU KNOW?

BECAUSE I WANTED TO TASTE LIKE HOW I GREW UP.

UP KNOW?

HOW WE GREW UP WITH THAT, THAT FEEL I WANT WHEN WE EAT IT.

OR WHEN ANYBODY ELSE EATS IT.

>> SINCE YOU HAVE WRITTEN YOUR BOOK DO YOU HAVE PEOPLE COMING TO YOU SAYING THEY WISH THEY TALKED MORE TO THEIR MOMS OR GRANDMAS ABOUT COOKING?

>> ALL THE TIME.

I JUST LAPPED TO WANT TO DO IT BECAUSE I WAS IN CULINARY SCHOOL AND SOMETIMES SOME OF THE STUDENTS, YOU KNOW, I´M FROM AN AREA, HAVE A DISH, MAKE IT FOR EVERYBODY.

EVERYBODY´S RENTREPRESENTING A COUNTRY.

MAKE STEWED CHICKEN FOR EVERYBODY.

I DID ONE DAY AT MY APARTMENT AND IT WAS SO BAD, HORRIBLE.

>> WHAT HAPPENED?

>> I DIDN´T DO IT RIGHT.

I WAS TAKING WHAT I LEARNED FROM CULINARY SCHOOL KIND OF WANTING TO REMEMBER SEEING MY MOM DO AND IT JUST DIDN´T COME OUT RIGHT.

YOU KNOW WHAT?

WHEN I GO HOME, I AM GOING TO LEARN ALL OF THESE RECIPES.

>> SO LET´S TALK ABOUT YOUR PROMPTS.

THIS IS YOUR FIRST COOKBOOK.

>> YES.

>> OKAY.

AND DID YOU SELF-PUBLISH OR WORK WITH A PUBLISHER?

>> I WORKED WITH A PUBLISHER, YES.

YOU KNOW, GOING THE EASY ROUTE.

PROS AND CONS, AS YOU KNOW.

JUST FOR ME IT WAS EASIER TO GO WITH A PUBLISHER.

YEAH.

SO, YEAH.

WENT WITH THAT.

>> AND WHEN I, YOU KNOW, WENT THROUGH YOUR COOKBOOK AND YOUR PHOTOGRAPHY IS GORGEOUS.

>> THANK YOU.

>> THE FOOD, YOU JUST ALMOST WANT TO LICK THE PAGE IT LOOKS SO APPETIZING.

DID YOU PICK THE PHOTOS YOURSELF OR SOMETHING THAT YOUR PUBLISHER DID?

>> YEAH.

THE PUBLISHER TOOK CARE OF THAT BUT JENNIFER, WHO INTRODUCED ME TO IT.

THEY HIRED HER, WHICH I WAS REALLY HAPPY, BECAUSE SHE WAS WITH ME FROM THE BEGINNING OF THE PROCESS AND SO I JUST SENT HERE RECIPES.

YEAH.

SHE MADE ALL OF THEM, EVERY SINGLE ONE.

>> SO IN HER MAKING THE RECIPES, WERE THERE THINGS WHERE SHE CALLED YOU AND SAID I´M STUCK HERE.

I DON´T UNDERSTAND THIS STEP?

OR EVERYTHING WAS BROKEN DOWN CLEANLY?

>> YEAH, YEAH.

SAID THAT IT WAS DONE REALLY WELL.

MAYBE TWO TIMES SHE MIGHT HAVE SENT AN EMAIL.

ONE WAS I THINK, PATE.

HOW TO CLOSE THE -- I WAS LIKE, YEAH.

USE A FORK.

THINGS LIKE THAT.

BUT VERY SIMPLE, MINOR THINGS.

WHEN I SAW THE PICTURES I WAS AMAZED.

AMAZED.

>> DID IT HAVE TO GO THROUGH A LOT OF ROUNDS OF EDITS, ALWAYS LOOKING TO ENCOURAGE THE CREATIVES LOOKING AT "THE BOOKCASE" TO NOT BE INTIMIDATED.

>> DON´T BE.

YES.

A LOT OF BACK AND FORTH EDITS.

WORDING, GRAMMAR.

WE´RE FROM THE ISLANDS, SO -- ONCE AGAIN, LIKE -- THAT´S NOT CORRECT.

THAT´S NOT CORRECT.

SO A LOT OF BACK AND FORTH WITH GRAMMAR AND CORRECTIONS.

>> WHAT I APPRECIATED ABOUT MY MODERN EUROPEAN KITCHEN WE TEND TO THINK OF LOCAL COOKING AS VERY UNCOMPLICATED.

I APPRECIATED THAT YOU BROKE IT DOWN SO IT DIDN´T SEEM AS INTIMIDATING.

>> RIGHT.

>> AND MADE IT MORE ACCESSIBLE, YOU KNOW.

FOR THE PERSON MAKING KALALU AND OTHER THINGS THINKING, OH, I CAN DO THAT.

WAS THAT YOUR GOAL WHEN YOU SET OUT TO WRITE THE BOOK?

>> YEAH, BIG TIME.

WHEN IT COMES TO THE DISTRIBUTIONS AND BREAKING DOWN THE STEPS, EACH STEP.

THAT IS VERY IMPORTANT TO ME.

JUST KIND OF REALLY IN PLAIN TERMS SAYING, YOU NEED THIS MUCH AND YOU COOK IT FOR THIS LONG.

>> RIGHT, RIGHT, RIGHT.

>> YEAH.

THAT IS IMPORTANT TO ME.

>> IN WRITING REMEMBER FOOD MEMORY AND WHAT A DISH SHOULD LOOK LIKE OR TASTE LIKE?

>> YES.

YEAH, YEAH.

I THRIVE ON REMEMBERING LUO IT LOOKS.

THE TIME AND FEEL.

I FELT TIME FOOD IS KIND OF -- TALKS TO YOU, TOO.

LOOK AT THE COLOR.

HOW MUCH IT´S SIZZLING OR BUBBLING.

YEAH, MAYBE I´M A LITTLE TOO HOT.

MAYBE COLD.

PAY ATTENTION TO DETAILS.

I TRY TO CONVEY THAT IN MY WRITING.

>> WHAT IS YOUR ABSOLUTE, WELL, WHAT´S YOUR MOST COMPLICATED RECIPE IN THIS BOOK?

>> HMM.

THE MOST COMPLICATED?

I WOULD HAVE TO THINK EITHER BETWEEN THE STEWED CHICKEN, OR I HAVE A, A FUSION DISH CALLED SEAFOOD PASTA.

>> OH, WOW.

>> SEAFOOD PASTA.

THOSE TWO ARE PROBABLY THE TOUGHEST, A LITTLE COMPLICATED WITH THE STEPS.

>> I WOULDN´T THINK OF KALALU ON PASTA BUT OTHER ISLANDS SERVE IT OVER RICE.

THE SAME CONCEPT.

>> BASICALLY.

YEAH, YEAH.

IT´S REALLY GOOD.

>> YOU KEEP CIRCLING BACK TO THE CHICKEN.

SOUND LIKE A FASCINATING STORY BEHIND IT.

WHEN YOU SET OUT AND FINALLY MADE IT HOME AND SAID TO YOUR MOM, MOMMY, HELP ME WITH THIS STEWED CHICKEN.

WHAT HAPPENED IN THE KITCHEN?

>> SO -- I -- WE DIDN´T ACTUALLY DO IT TOGETHER.

JUST TALKED ABOUT IT.

RIGHT?

SHE SAID GOT TO GET -- FIRST THING I MESSED UP.

I DIDN´T HAVE ANY OF THAT OR MAKE ANY OF THAT WHEN I MADE IT THE FIRST TIME.

JUST USED SALT AND PEPPER, AND BROWNED AND ALL OF THAT, AH, WHERE I WENT WRONG.

GET THE TOMATO BASE.

>> AND WHEN I LOOK AT, I LOVE WATCHING COOKING SHOWS, AND WE SEE STATESIDE TENDS TO BE A LITTLE DIFFERENT?

>> CORRECT.

WE DON´T USE ALL THE THINGS WE DO.

EWICK THYME, PARSLEY, TOMATOES.

PUT ALL THAT IN THERE AND, YEAH.

WHEN SHE TOLD ME THAT, I WAS LIKE, THAT´S GOING TO BE KEY.

THEN I MADE IT AGAIN FOR A CHURCH FUNCTION A LITTLE WHILE LATER.

I THINK FOR MOTHER´S DAY I MADE IT.

IT WASN´T THE BEST, BUT IT WAS EDIBLE.

I STILL PUT TOO MUCH WATER, TOO MUCH WATER.

SO I HAD TO GO BACK AND SAY, MOM, WHEN YOU PUT THE WATER IN, HOW MUCH WATER?

MEASURE WATER?

NO.

JUST BARELY COVERING THE CHICKEN.

DON´T BUR IT CHICKEN IN WATER.

JUST TO THE TOP.

>> RIGHT.

>> AND THEN I ACTUALLY GOT REQUESTS FROM THE FAT TURTLE.

THEY CALLED ME IN ST. THOMAS TO COME DO A FILMING FOR THE COOKING CHANNEL.

WAIT.

WHAT?

I HAD ALREADY LEFT.

HAD ALREADY RESIGNED, OATH BOX BOX -- ONLY BOXING AT THAT POINT.

COME REPRESENT THE RESTAURANT AND DOP A LOCAL DISH AND THEY WANTED STEWED CHICKEN.

>> COOKING OPENED THE DOOR?

>> JUST LIKE BOXING.

>> YES, CORRECT.

>> AND WANTED ME TO DO CHICKEN.

ALL RIGHT.

I GUESS THIS IS THE TILE.

YEAH, MAN.

>> WHAT ARE SOME STORIES IN YOUR KWOOK COOKING JOURNEY.

STORIES THAT RESONATE WITH YOU TODAY?

>> ONE OF MY FAVORITES IS ONE I LOVE BEST THAT A GOOD CHICKEN STORY, BUT KALALU, BECAUSE I LOVE TO EAT IT, YOU KNOW, MOST OF THE TIME THINGS YOU LIKE TO EAT AREN´T THE BEST FOR YOU, AREN´T HEALTHY.

RIGHT?

BECAUSE THEY´RE FOR COMFORT.

BUT KALALU, AND IT´S WRITTEN IN THE BOOK.

ONE I LOVE IT.

TWO, VERY HEALTHY.

A LOT OF NUTRITION.

THREE, I DON´T GAIN WEIGHT ON IT.

>> KETO BEFORE ANYBODY ELSE NEW KETO.

>> CORRECT.

WHEN I´M TRAINING WHAT I WOULD EAT FOR BREAKFAST AND LUNCH.

>> WOW.

>> A BOWL OF SEAFOOD KALLU.

>> WITH OR WITHOUT THE FUNGI.

>> WITHOUT IT, AND EAT IT FEEL SO SATISFIED AND NOT WORRY ABOUT CAMPAIGNING WEIGHT, BECAUSE IN THE FIGHT GAME YOU HAVE TO BE VERY CONSCIOUS OF OUR WEIGHT.

>> RIGHT.

>> SO I JUST LOVED THAT RELATIONSHIP WITH KALAL.

>> AND I SAW YOUR RECIPE FOR FUNGI.

FIRST TIME TRIED COOKING IT BY MYSELF AND ALWAYS KNEW MY GRANDMOTHER WAS THE MOST AMAZING PERSON, BUT WHEN I COOKED, MADE FUNGMPLT I THAT FIRST TIME I KNEW SHE WAS SUPER WOMAN, BECAUSE WHEN YOU START, LIKE, WOW!

>> CORRECT.

>> SO I DEFINITELY IN READING MY MODERN KITCHEN REMINDED ME OF MY OWN COOKING STORIES AND HISTORIES.

SO YOU HAVE DIFFERENT SECTIONS IN YOUR BOOK.

YOU HAVE A FUSION SECTION.

>> YES.

>> IS THAT WHERE THE MODERN CARIBBEAN KITCHEN COMES IN?

>> YEAH, YEAH.

I´VE LEARNED SO MANY DIFFERENT THINGS, DIFFERENT RECIPES FROM DIFFERENT COUNTRIES AND PLACES.

SO I PUT A SECTION IN THERE WHERE I KIND OF BLENDED THAT WITH A LOT OF THE HOME INGREDIENTS.

SO THAT´S A FUN, A FUN PART TO DO.

YEAH.

YOU GUYS GET THE BOOK, THAT´S THE ONE YOU SHOULD CHECK OUT.

THE FUSION.

>> FUSION AND WORK YOUR WAY OUT.

>> WORK YOUR WAY OUT.

YES.

>> SO WHEN YOUR -- IS THERE A PASSAGE OR SOMETHING THAT YOU ARE ABLE TO SHARE WITH OUR READERS, JUST SO THEY CAN GET A FEEL OF "MOW MODERN CARIBBEAN KITCHEN"?

>> YEAH.

ACTUALLY A RECIPE FOR FRIED CHICKEN.

>> GO AHEAD.

>> AND -- YOU WANT ME TO PUT IT OUT?

>> YEAH.

>> ONE OF MY FAVORITE STORIES.

YES.

SO -- THIS READS GROWING UP IN LAS VEGAS DURING THE HEIGHT OF MY FATHER´S BOXING CAREER THE FAMILY OFTEN ATTENDED MANY DIFFERENT SPORTING EVENTS.

POPCORN AND HOT DOGS ON EVERY MENU IN THE VIRGIN ISLANDS WE GO TO THE BALLPARK GAMES, SPORTING EVENTS, COUNT ON A MEAL OF FRIED CHICKEN LEGS AND JOHNNY CAKES.

JOHNNY CAKES PROBABLY MOST SIMILAR TO A FUNNEL CAKE EXCEPT A DIFFERENT SHAPE AND NOT AS SWEET.

WHAT THEY ARE IS DELICIOUS FRIED DOUGH SERVED AS A SIDE DISH, WHICH PAIRS WELL WITH ALMOST ANYTHING IN THIS BOOK.

THROUGHOUT THE JOHNNY CAKES GO BY MANY NAMES.

FOR EXAMPLE, CALL THEM BAKES, MUCH DISCUSSION ABOUT WHETHER THEY MAKE ONE OR TWO-INCH SLITS IN THE MIDDLE OF THE JOHNNY CAKES.

GUCCI LINKS FOR THOSE, ST. THOMAS.

GUCCI LINKS.

THE PURPOSE OF THE SLITS IS UNKNOWN TO ME.

WHAT I DO KNOW IS IN THE VIRGIN ISLANDS WE ASK FOR JOHNNY CAKES AND PLAN TO STAGE THROUGH TO TRADITION IN THIS RECIPE, STAY TRUE TO TRADITION.

>> YOU TALK ABOUT, IN WRITING YOUR BOOK, YOU JUST MENTIONED ST. THOMAS THE JOHNNY CAKES.

>> YES.

>> SO IN -- IN BEING A VIRGIN ISLANDS COOK, HAVE YOU SEEN DIFFERENCES JUST IN PREPARATIONS BETWEEN ST. CROIX AND ST. THOMAS?

>> VERY MUCH SO.

VERY MUCH SO.

ONE, OF COURSE, IS THE BIGGEST DEBATE, WE HAVE THIS WHOLE ISSUE GOING ON WITH THAT.

BUT ALSO THE DIFFERENT TYPES OF FAT THAT IS USED IN JOHNNY CAKES.

I USE VEGETABLE OIL.

A LOT OF PEOPLE USE BUTTER.

OR CRISCO AS WELL IN THEIRS.

SO THAT VARIATION AS WELL AND I THINK WE MAKE THEM A LITTLE SWEETENER ST. THOMAS, TOO, THAN ON ST. CROIX.

MIGHT ADD A LITTLE SUGAR THAN ST. CROIX.

>> IN WRITING YOUR COOKBOOK, WHAT WAS YOUR APPROACH?

DID YOU SIT DOWN AND MAKE A LIST OF ALL OF THE RECIPES YOU WANTED TO COVER?

DID YOU SIT DOWN IN FRONT OF YOUR LAPTOP?

WHAT WAS YOUR PROCESS?

WHAT WAS THE STORY THAT YOU WANTED TO TELL THROUGH THIS BOOK?

>> JUST ONE OF THE GOALS AS TRADITIONAL AS I COULD.

REALLY WANTED PEOPLE TO SEE OW CULTURE IN THE BOOK.

SEE VIRGIN ISLANDS IN THE BOOK AND NOT JUST -- WANTED TO SEE PICKING THOSE RECIPES I WOULD SIT DOWN WHAT WE WOULD EAT ESPECIALLY WHEN SOMETHING SPECIAL WAS HAPPENING.

A CARNIVAL HAPPENING, A PARK ON THE BEACH.

GRANDPARENTS BIRTHDAY, FOOT COME -- FOOD COMES OUT.

ON THE SAME PAGE AS ME.

THE PUBLICATION.

WANT ADD TRADITIONAL-STYLE BOOK.

EXACTLY WHAT I WANTED TO DO.

IT WAS EASY TO PUT IT TOGETHER.

>> SO YOU HAVE TRADITIONAL RECIPES AND YOU HAVE FUSION.

DOES THAT SAY SOMETHING ABOUT THE EVOLUTION, HAVE YOU SEEN A BIG EVOLUTION IN COOKING SINCE ON TOUR.

HAVE YOU SEEN REALLY AN EVOLUTION IN OUR LOCAL KITCHENS, IN OUR CARIBBEAN KITCHENS?

>> YEAH.

YOU KNOW, WE NATURALLY ARE A MELTING POT AND RECALL USE EXPERIENCES AND EXPAND IT LIKE I CAME UP WITH THE FRENCH FRIES.

AND CAME UP WITH THAT ON ST. CROIX.

>> YOU SAY THAT, TALKING ABOUT FRENCH FRIES MAKES ME THINK OF THE CANADIAN DISH.

>> YES.

VERY SIMILAR.

>> ALTHOUGH WHEN I THINK ABOUT IT, I´M LIKE, I DON´T KNOW ABOUT THAT.

>> YEAH.

ONE TIME, SERVING IT AT CARNIVAL ON ST. THOMAS.

I THINK TWO YEARS AGO, AND AN ELDERLY VIRGIN ISLANDER CAME UP SAID, WHAT IS THIS?

I SAID, OUR FRENCH FRIES.

WHAT?

WHAT DID YOU DO TO THEM?

WHAT YOU DO -- LIKE, WHY?

I WAS LIKE, TRY IT.

DON´T HAVE TO BUY IT.

TAKE IT AND TRY IT.

THEY DID LIKE IT, BECAUSE IT IS JUST OX TAILS AND THE JUICE IS UNTOUCHABLE.

NOTHING ELSE LIKE IT.

I DON´T CHANGE THAT.

THE ONLY THING I CHANGE IS HOW I PREPARE IT ON THE DISH.

THAT´S THE ONLY THING I´M CHANGING.

>> RIGHT.

WHAT OTHER WRITERS ARE ARE READING?

WHAT OTHER COOKBOOKS ARE YOU READING?

FOR INSPIRATION?

>> SO CHANEL PETERSON, ACTUALLY.

SHE WROTE A BOOK ON, A VEGAN COOKBOOK AND SUGAR-FREE.

I´M ON A KETO DIET.

I EAT KETO STYLE AND HER BOOK IS AWESOME.

THE THINGS YOU CAN DO YOU NEVER THOUGHT YOU COULD MAKE.

EVERYTHING, NEED TO PUT SUGAR IN EVERYTHING, EVEN IF YOU DON´T.

THAT BOOK HAS BEEN A REAL BIG INSPIRATION FOR ME AND HELPING MY CREATIVE MIND, YOU KNOW, AS ARTISTS.

YOU KNOW, COOKS AND ARTISTS, WE´RE ARTISTS, WANT TO ALWAYS DEVELOP AND GROW AND EXPAND OUR REPERTOIRE AND WHAT WE CAN DO.

LOOKING AT THINGS LIKE THAT WHICH COULD BE DONE REALLY INSPIRES ME TO DEVELOP.

I´M THINKING ABOUT COMING OUT WITH ANOTHER BOOK.

>> WHEN I LOOK AT "MY MODERN CARIBBEAN KITCHEN."

FABULOUS.

OVER 70 RECIPES.

COULD THERE HAVE BEEN MORE RECIPES?

WHAT DIDN´T MAKE THE CUT.

>> YEAH.

THERE WOULD BE A LOT MORE.

A LOT MORE.

>> BECAUSE WE HAVE, YOU HAVE YOUR BREAKFAST DISHES.

YOU HAVE YOUR LOCAL DRINKS.

YOU HAVE YOUR MAIN DISHES, YOUR MEATS, YOU COVER, YOU COVER A LOT.

>> YES, YEAH.

A LOT.

THERE´S A LOT.

>> AND I CAN´T IMAGINE WHAT DIDN´T MAKE IT?

EVE CORNMEAL POPS.

>> YEAH.

USED TO FORCE THEM DOWN ME.

>> AND NOW LOOK?

FORCE IT DOWN YOUR THROAT AND, LOOK.

IT´S IN YOUR COOKBOOK.

>> YEAH.

QUITE A BIT IN THERE STILL -- YOU KNOW, COULD BE INCLUDED.

A LOT OF TRADITIONAL DISHES.

I DIDN´T REALLY GET INTO THE DESSERTS IN THIS BOOK EITHER.

THE SWEET BREAD, DIDN´T EVEN GET INTO THOSE.

THERE´S A LOT OF THINGS I THINK THAT WE GREW UP ON THAT -- THAT I JUST DIDN´T HAVE ROOM, REALLY.

YOU KNOW?

>> WHAT IS YOUR FAVORITE STORY OUT OF THE KITCHEN?

>> WOMEN, IT´S MORE RECENT.

MY SON, MY SON AND HOW MUCH HE HAS REALLY FELL IN LOVE WITH COOKING WITH ME IN THE KITCHEN.

NOWADAYS HE BEGS ME.

EVERY MORNING, EVERY SATURDAY MORNING, HE SAYS, DADDY, CAN WE MAKE MY FAVORITE EGGS?

EVERY SATURDAY MORNING.

AND CRACKS THE EGGS WITH ME.

PUTS THEM IN THE PAN.

HE GETS THE SALT AND THROWS IT IN HIS HAND.

I CAN´T LET HIM GET -- MY WIFE YELLS AT ME, IF HE GETS TO COOK.

DOING THAT WITH HIM HAS BEEN AMAZING EXPERIENCE.

THE OTHER NIGHT LIKE, DADDY, I WANT TO BE A FIGHTER AND A CHEF LIKE YOU.

AND THEN THAT JUST, I DON´T KNOW.

DOES SOMETHING.

>> SO COOKING TRANSCENDS GENERATIONS?

>> IT DOES.

AMAZING HOW IT DOES THAT.

IT´S FUN.

>> AND SO WITH MY MODERN CARIBBEAN KITCHEN YOU HAVE HELPED TO TAKE THE RECIPES FROM -- A POT AND A POUNDFUL OF THAT AND A LITTLE PINCH OF THIS, AND HELPED TO MAKE IT MORE ACCESSIBLE.

>> YES, YES.

>> TO THE ORIGINAL COOK.

AS I´VE, I´VE HAD TO REVERSE, ENGINEER, A COUPLE THINGS MYSELF.

THAT WAS THE MOST STRESS.

LIKE, SOMEBODY FIX THIS.

>> YES, YES.

>> SO YOU HAVE MY MODERN CARIBBEAN KITCHEN AND SAID IT DOESN´T INCLUDE RECIPES ON THE -- CAN WE EXPECT A COOKBOOK WITH DESSERTS COMING OUT?

>> YES.

THE NEXT ONE WILL HAVE DESSERTS.

100%.

>> SO WHAT´S NEXT FOR YOU?

AS A WRITER?

AS A CHEF?

WHAT´S NEXT?

>> YEAH.

SO ACTUALLY WORKING ON DEVELOPING A SHOW.

>> EXCELLENT.

>> WORKING ON DEVELOPING MY OWN SHOW AND TALKING ABOUT RECIPES AND TRYING RECIPES.

THREE DIFFERENT WAYS.

YOU KNOW?

EXPERIMENTING.

AND DOING THAT WITH A GUEST AND TRYING TO DO NEW THINGS AND EXPANDING.

CONSULTING, THINGS LIKE THAT.

HELPING OTHER RESTAURANTS WHO WANT TO IMPLEMENT LOCAL RECIPES.

THINGS LIKE THAT.

JUST EXPANDING.

>> ALWAYS WITH A GOAL OF MAKING CARIBBEAN CUISINE RELATABLE?

>> YES, YES.

>> AND HELPING FUTURE GENERATIONS TO KEEP OUR HISTORY GOING.

>> YES.

EXACTLY.

>> AWESOME.

THANK YOU.

IT´S BEEN A PLEASURE TO LEARN MORE ABOUT OUR LOCAL TALENT JULIUS THE CHEF JACKSON, AND THE MODERN CARIBBEAN KITCHEN.

FOR MORE INFORMATION ON ANY OF THE BOOKS FEATURED ON THIS PROGRAM VISIT OUR WEBSITE.

WWW.WTJX.ORG.

WE APPRECIATE YOUR SUPPORT OF LOCAL AUTHORS AND SEE YOU NEXT WEEK WHEN WE TAKE ANOTHER BOOK FROM "THE BOOKCASE."

♫♫ >>> THE VIEWS EXPRESSED ON THIS PROGRAM ARE NOT NECESSARILY THOSE OF WTJX, ITS BOARD, STAFF OR UNDERWRITERS.

♫♫