Home' Trinidad and Tobago Guardian : May 13th 2013 Contents A37
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South Korean rapper PSY was wel-
comed to Harvard University on May
9 by dozens of screaming and shouting
students and fans, as the Gangnam Style
star participated in a conversation inside
an ornate church dedicated to the mem-
ory of those who lost their lives in World
PSY began addressing students and
faculty by noting that his presence at
the Ivy League school "is so weird."
He recalled spending four years study-
ing management at Boston University
while marvelling at Harvard from afar.
He joked about his academic performance
while at school in Boston, saying he was
known by a nickname of WWF---which,
he said, stands for withdrawal, with-
The pop star, whose real name is Park
Jae-sang, also joked that he s heard that
he is the first person to make a speech
at Harvard without a written script.
Harvard professor of Korean History
Carter Eckert says the discussion is look-
ing at PSY as a modern global digital
culture phenomenon. (AP)
Korean pop sensation Psy cracks jokes at Harvard
Trini takes Caribbbean
cuisine across the globe
TREMAINE SOCA WARNER
E ating out is considered one of the
national pastimes in Singapore and
locals can choose from a wide variety
of cuisines, including Chinese, Indian, Korean,
Vietnamese, Mongolian and Malay.
Master Trinidadian chef Hasan De Four is set
to stir things there by adding Caribbean cuisine
to the mix.
Next month, the 36-year-old De Four and his
business partners will launch the first-ever
Caribbean restaurant in Singapore, called Lime
House, where he will be the consultant chef. He
visited Singapore last month and on a recent visit
to T&T, he sat down for an interview with the
Although he has been based in the UK for almost
18 years, De Four was born in Five Rivers, Arouca.
He said he discovered his interest for cooking at
the age of 11, when he was attending St George s
College in Barataria.
At the time, he was one of the few boys who
chose to study home economics rather than wood-
work and the decision was met with scepticism
and heckling from other boys.
De Four wasn t discouraged.
"Cooking was something that I had a love for,"
he said. "And by the time we got to Form Three
the other boys saw the benefits of it. I was the
one who was making macaroni pie for all the
Near the end of his years at secondary school,
De Four considered becoming a member of the
Coast Guard or attending the T&T Hospitality
and Tourism Institute. He decided against those
two options in the hope of gathering international
experience that would set him apart from others
in the local culinary field.
In 1995, at 17, he left for London, where his
mother was born. There he did his NVQs (National
Vocational Qualifications) in catering and hospitality
at the Waltham Forest College in North-East Lon-
don, where he received basic training in cooking,
knife skills and butchery.
Soon after, he got a job at the Queen Mary and
Westfield College, where he got to learn the ropes
of a large kitchen which catered for over 2,000
people a day, including professors and students.
"I basically stayed in the vegetable section for
nine months. I would come in and there would
be 75 kilos of carrots and 30 kilos of potatoes
for me to slice, dice, mince, shred.
"That kind of training sharpened up my
knife skills and I got faster in doing the
preparation for that section. Then I could
run across to the pastry section or the main
cooking area and observe what they were
In almost a year and half he was able to
direct that same kitchen.
In 2002, he began studying European cuisine
and restaurant management at Westminster
Kingsway College in London. He considers himself
fortunate in that he was able to pursue his dream
job from the start of his adult life.
"I am really lucky, in that what I love is what
I got to do from the very beginning. It s over
18 years now that I m doing this cooking
Throughout his career, De Four
has done in-house catering for
the West Ham United Football
Club at premier league
matches and he and his
team have catered
fetes and regional con-
Hasan De Four
Catering also does work
for events hosted by the
high commissions of
T&T, Jamaica and St
In 2009, he
other participants in
the Caribbean to accom-
chef Gary Rhodes on a tel-
evision series titled Rhodes
Across the Caribbean.
Continues on Page A38
Arouca boy Hasan de Four is
making his name in the UK and
is about to embark on a
Caribbean culinary venture in
Singapore. PHOTO COURTESY
HASAN DE FOUR
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