Grand Life Magazine Summer 23 - Flipbook - Page 22
Another secret that Chef Dawkins shared is that he sometimes uses chicken stock in his rice, and makes his own
homemade pepper sauce with peppers, citrus, garlic, onions and a few other ingredients from his garden.
The couple, who have been married for over 30 years and became People-to-People ambassadors two decades
ago, enjoy incorporating fresh ingredients into their cooking as much as possible. They have been growing their
own vegetables, fruits, bush teas, and herbs for the past 25 years and enjoy sharing their love for backyard
farming with visitors to the island, while also welcoming them into their home.
“My grandmother used to teach me and my brother how to plant things like sweet potatoes and cassava and
peppers and avocados and sugar apples,” noted Judith. “She would sell them in the yard, and she taught us how
to tend to them.”
Judith and Chef Dawkins both moved to Grand Bahama several decades ago, but fell in love with the peace and
tranquility of the island. Chef Dawkins went on to train other young budding chefs while Judith worked in
communications, but over the years they never lost their desire to meet new people, and offer travelers genuine
hospitality.
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Grand Life Magazine
