Last Sunday, May 27th, a group of specially invited attendees were introduced to the latest business endeavor of St. Vincent and the Grenadines native Allona Jackson.
Guests entering Remsen Hall in Brooklyn were greeted by quite a display of decorating excellence, culinary virtuosity, and professional service. Dubbed “The Taste”, this highly choreographed and sophisticated affair was wholly Jackson’s brainchild.
Sunday night was the culmination of months of careful planning and organization, but this new entrepreneurial foray is the result of years of hard work and perseverance.
Growing up in St. Vincent, Allona always loved cooking. She fondly recalls, at the tender age of 11, cooking her first real dish for her family – fish soup, or as we say in the islands, fish broth.
Immigrating to Canada at age 20, Allona’s first job was as a cook in a retirement home. With no formal training or experience cooking for diverse cultures, she became a reader of cookbooks.
“The Joy of Cooking” was an all-time favourite. That was where she learned to take various recipes and make them her own. Three years later she moved to the United States. To this day her career is that of a cook and nanny.
Six years ago, Allona lost all her belongings in a fire. Prior to that tragedy, her apartment was the usual weekend hangout spot. Cooking for, and entertaining family and friends was the norm.
Once she became stable again, her thought was, “why not cook and sell food starting with the family and friends who were always there?” In 2012 Allona launched “Vincillona’s Weekend Eats and Catering.”
With the support of her family, friends, and the Vincy community this venture was a wonderful and successful experience. These early successes, and the joy that she has experienced both in preparing the food that she loves and in seeing people enjoy her cooking, has only reaffirmed her conviction that this is what she was born to do.
Last fall Allona took yet another major step along her journey, she enrolled in one of the top culinary schools in the US, her goals were to hone the skills she already possessed, to learn the techniques of a professional chef, and to expand her repertoire to include an even wider range of cuisines, thus allowing her to offer a more extensive array of services to her clientele.
On Sunday, May 27th, for the second time Jackson expanded yet again. She unveiled a new company logo “LLoni” and launched her new business model of Private Chef Services, Catering, and Party Supply Rentals.
The feeling in the room amongst Allona’s guests was overwhelmingly positive.
The crowd made up of mostly Vincentians along with a gratifying mix of other Caribbean islanders, radiated pride in Allona’s accomplishments and thorough enjoyment of her culinary offerings, which included vegetarian options, a carving station, chocolate fountain, and a live cooking demonstration that had guests riveted.
From the emotionally powerful blessing administered by Annie Williams, to the rousing speech given by the SVG Consul General to the US, to the admirable and entertaining Master of Ceremonies services of Soca Jones, to the slew of guests that lined up for an opportunity to have their picture taken with Ms. Jackson, nee Bristol, it was clear that Vincentians, as well as every other guest, fully embraced the opportunity to celebrate and patronize Ms. Jackson.
Allona plans to make “The Taste” and annual affair and if last Sunday is any indication, next year’s venue will have to be much larger, because everyone will be wanting a taste.