A True Artist in the Culinary Field – Chef Khalid Mohammed

Khalid Mohammed was born in Port of Spain, Trinidad in 1970. At age twenty-two, he established his own catering company, which inspired him to further pursue a career in cooking. After two years, his love for the culinary arts was further enhanced when he attended the French Culinary Institute, New York, U.S.A. in 1994. Here he specialized in Classical French cooking and also completed a course in Classical Italian cooking. After being class Valedictorian in1994, he secured the position of assistant chef instructor at the French Culinary Institute.

Khalid has worked at several renowned restaurants in New York, U.S.A. such as, First, L’ecole, Café du Pont, Lot 51 and Marguery Grill. He also worked in Miami, Florida at Les Deux Fontaine Restaurant. Flavors, a premier catering company in New York, U.S.A., caught the eye of Khalid in 1996. While at Flavors, New York, he cooked for many celebrities including President Bill Clinton, Garth Brooks, Gianni Versace, Martha Stewart and many chefs of the TV Food Network. He was awarded Employee of the Year in 1996 and 1997. In his drive to diversify his skills in the food industry, Khalid returned to the French Culinary Institute, New York in 1997 to complete a Classic French Pastry Program, while still employed at Flavors, New York. In 2005 Khalid completed short courses in Spanish and Thai cuisine at The Culinary Institute of America at the Greystone Campus, Napa Valley, California.

After being away from his homeland for five years, Khalid returned to Trinidad in 1999 and soon became a member of the Trinidad and Tobago National Culinary Team competing in an international culinary competition in Florida, U.S.A. in 1999, he was successful in achieving an individual Silver medal which earned him second place over one hundred and twenty chefs and a team Gold medal. The Tourism and Industrial Development Company Limited of Trinidad and Tobago presented him with a Culinary Award of Excellence in 1999 and an Award of Recognition for the Local Tourism Campaign in 2001. Also in 1999, he was presented with the Prime Minister’s Annual Tourism Award and the Trinidad and Tobago Hospitality and Tourism Institute’s Food Safety Management Award. In 2005, Khalid won a cooking competition in Mexico hosted by the U.S Meat Federation and has participated in events in England, Jamaica & Barbados. In the past year Khalid has catered four events at President’s House including the Republic Day State Dinner for the President of Nigeria.

In addition to his numerous accomplishments, Khalid was appointed Executive Chef/ Food and Beverage Manager of the Lighthouse Restaurant, Crew’s Inn, Trinidad for the period 1999 – 2002. He is now the Chef/Patron of the Battimamzelle Restaurant. Over the past years, Battimamzelle Restaurant has become one of the top restaurants in Trinidad known for its exclusive food and impeccable service.

Battimamzelle Restaurant
44 Coblentz Avenue,
Cascade,
Trinidad