Behind the Scenes with Bev

Milagros’ Pasteles
May 16, 2018
My Mother’s Hundred Year Eggs
October 3, 2018

Stories told at My Mother's Recipe

Behind the Scenes with Bev

Who taught you how to cook?
Nobody, I just grow up to love cooking. I remember in school the lady who worked in the canteen, her vein burst. I remember as a child, they took some girls from the classroom. I was small and tiny and the school said we want Bevany to run this and the teacher could not get over how a little girl like me could cook like that. That’s where it started from. Then for the rest of the week, I had to go every day and the following week the lady was home and I went that week too.

Do you have a big kitchen?
No. No, but I just want me alone in it. I don’t want anybody in there with me because it’s not big. You know I make the chicken dish, the rice and peas, and the lasagna. When I finish a certain dish I take it to the dining room because the space is not there. The rice and peas is the last thing I make so it’s nice and hot.

Do people at My Mother’s Recipe ask you for your recipes?
Yes. It’s simple I just tell them I can’t give them a recipe. Depending on how much I am making I just use my judgement. I don’t like it too spicy because it can burn people’s mouth. I use the whole grain noodles. I don’t use plain pasta and I buy the stuff from the farmers market; the carrots and the celery, string beans and all the peppers, all the bell peppers, the yellow the green and the red.

And when I coming by you I get up early in the morning and do all of that because I don’t like to cook things overnight put it in the fridge, take it out in the morning, warm it up and bring it. No. That’s why when I bring the food it’s still hot because I make it so that by the time Pete picks me and we get there everything is nice and hot.

When I come to My Mothers Recipe the old folks are always asking me did you bring the peas and rice and they want to know how I cook the vegetables. This little lady said she tried to cook it, but it doesn’t come out like mine. I told her you have to cook it separate. The carrot is a little hard so you have to cook it separate.

What’s the most rewarding thing about feeding people?
I see that they enjoy the food and tell me how good the food is. I like that. It makes it worth it. You know somebody here asked me for the recipe and I say “Sweetheart, I don’t really have no recipe. I just determine what I want in it or I don’t want in it.”

An interview with Bevany Byles as told to Thyme N. Haff

2018 May 18