By Susan R. Wenner
Herald Publisher/ Editor
Sanford’s own, Samuel Duncan, recently released his cookbook, “Adult Classic Cookbook”, after years of experience cooking, traveling and awards.
He’s lived in Sanford for over 30 years after growing up in the Caribbean. Duncan was a graduate of Seminole High School and later served in the military. He’s now a widower but also a father of two sons, also SHS grads that serve in the military.
Duncan shared that he traveled to Lewisham College in London working at Michelin Star Hotel and attended the Culinary Institute of American Contemporary and Professional Cooking.
He added that he clearly remembered the very first time that he sat down at Capon Place with family and an iconic British dessert was introduced to him called a “Spotted Dick.” It is a traditional British steamed pudding made from suet (beef or vegetable fat), flour, sugar and dried fruit, usually currants or raisins, which create the "spots.” It is a dense yet light cake-like dessert, typically flavored with lemon or orange zest and served warm with hot custard.
Duncan was excited as he cited, “The Ritz of London amongst Michelin Stars of London and above all is The Savoy, is the most prestigious and elegant of its kind superseding all Michelin Star ‘Crème de la Crème’ Le Repertoire. I also noticed that the Grosvenor House Hotel in London capacity was the largest banqueting facility in Europe, while I was in training, but I’m not certain who holds that prestigious banqueting title today.”
Explaining more about kitchen set-up and chain of command, Duncan said, “A Classical Five-Star Production kitchen embraces the fundamentals of Culinary Brigade. My first commissioned experience started at the Wyndham Hotel early eighties, after four year I entered the Culinary Competition and was awarded Gold Medal. Then I joined the Forte Grand. I worked in all Chef de Partie capacity, was also awarded Bronze medal and Special Achievement Award from Chain Des Rotisseurs and from the Office of the Prime Minister. I attended Culinary Institute of America Advanced Culinary Skills then Lewisham College SE London, Hotel Management (H.C.I.M.A),(NVQ) and Food Therapy and Nutrition Science University of Florida Food Services Director and was a still a protégé. This book was started about 9 years ago.”
He also recalled during one of his cooking career positions that he had to fill in for a chef at the Royal Brompton Hospital in London.
“At such a time in history the Financial Minister of Cyprus was in for a heart transplant surgery,” he said. “Princess Diana was there supporting the minister as part of her usual humanitarian service. After they had finished their meal, Lady Diana gave me a bottle of red wine. Unfortunately, I don’t have it today. I also had the privilege to manage a VIP Banquet on the Queen Mary Boat Dock on the River Thames at Embankment.”
With all this adventure, he did state, in a laughing manner, that he really wasn’t certain why he started writing his cookbook or where the passion came from.
“One thing for certain,” he said. “I don’t recall anyone in the Duncan family that is a writer. But for certain, my brother had a restaurant. He was a minister so this I understand where my skill of cooking and preaching came from.”
Duncan has been involved in many local community activities, as well as, catering.
He felt that storing all the beautiful pictures made him decide to turn that into a book. With his family’s history of restaurant ownership, he thought that this could be the “legacy intended for tomorrow.”
His enthusiasm for his work is more than evident as he concluded by saying, “The future is very bright for sure,” he said. “A few million copies of the cookbook will be sold soon and my next book is on it’s final stage to be released and will be available on Amazon like the rest.”
For more information about Samuel Duncan’s cookbook go to https://www.amazon.com/Classic-CookBook-Second-Samuel-Duncan/
