Satisfying her inner creative

Chef Shaniqua Darling is the woman in charge as chef de cuisine at Michelin-starred chef Jean-Georges Vongerichten’s restaurant Dune, which serves an imaginative blend of French-Asian cuisine with a seafood twist and a dash of Bahamian spice. But in this COVID-19 era, like most other chefs around the country, Darling found herself sidelined with restaurant dining shuttered. But after a few weeks of downtime, the creative was itching to get back into the kitchen.

With lots of downtime on hand, the savory chef opted to go outside of her comfort zone of the last few years and delve into an area that she has had experience with, but requires a higher focus on detail and measurements – pastry. She, like many chefs, became accomplished in all areas of food preparation.

“I saw a lot of people selling food. For me, I just jumped straight into pastry because I hadn’t done it for a while.”

Darling, who usually makes a sweet treat at home every Sunday, took her baking into high gear, creating up a storm to satisfy her passion to create, while satisfying the sweet tooth of her family members.

“I just needed something to keep my mind busy, and for me, pastry is more of a science, so I went into the kitchen by myself and focused,” said Darling. “Food comes naturally to me, and pastry, I have to practice. Being in the kitchen behind the grill is more of an adrenaline rush; pastry is more relaxing.”

Her desire to let her creative spirit loose meant that she plied her family with decadent creation after decadent treat – the most beloved Bahamian staple, guava duff; cinnamon rolls; her reimagined carrot cake cinnamon rolls; pound cake, as well as a lemon pound cake; and apple guava strudel.

Darling’s family encouraged her to make her offerings available to the wider public while restaurants continue to be closed.

Since taking their advice, her pastries have become high-demand.

Her first week, she made cinnamon rolls, a recipe she perfected over the years and which she started making because her younger sister loves desserts. That progressed into her doing a kicked-up version and offering a carrot cake cinnamon roll, which she said she has perfected in her COVID-19 era downtime.

She followed the rolls up with arguably every Bahamian’s favorite treat, guava duff, a recipe she perfected with her significant other, whom she credits for the delicious dough and tropical fruit treat she has now mastered.

Her guava duff has become her number one seller, followed by her cinnamon rolls.

She also offers a vanilla poundcake with cream cheese frosting, a lemon poundcake and a guava and apple strudel among her decadent offerings.

Darling has taken a traditional Viennese pastry that is usually a flaky phyllo pastry filled with brandy-soaked raisins, cinnamon-scented apples and walnuts, and added guava to the apples to Bahamianize the delicious treat.

She has amassed a weekly following.

While she can’t wait for Dune at The Ocean Club, A Four Seasons Resort to reopen to command the hotline once again, she’s taking the time to enjoy making desserts.

“I always had a passion doing everything, and when I was in school, I did both, so it just came naturally to me to start doing my pastries again.”

She is also open to creating whatever the customer wants to satisfy their sweet tooth.

Darling takes pride in saying she makes her treats fresh to order, three times per week. Patrons have the option for delivery or pickup. She can be reached at 636-1975.

When Dune restaurant reopens, she said, she will happily step back in command of the hotline, but sees herself continuing to provide her treats.

“I see myself continuing because I have clients who get from me every single week,” she said.

Darling said she believes her pleasant personality has added to her appeal. She always takes a moment to have a conversation with her clients when delivering her goodies.

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