Meet Yanikie Tucker | Food Blogger

We had the good fortune of connecting with Yanikie Tucker and we’ve shared our conversation below.

Hi Yanikie, we’d love to hear what makes you happy.

I am happiest when I am in control of my time. This enables me to plan for, and insert pockets of peace and deliberate moments of joy in my days.

Truly owning my time gives me the chance to do simple things with my boys that I enjoy, like dropping them off to school. Above all else I get to truly be intentional about doing the work that I love and to be as  creative as I desire by taking on only projects that I care about.

I am also happiest when I can enjoy great food. I love finding new places to travel to and new things to eat that are well thought about, executed and presented. Some of the best meals I’ve had were not in any fancy restaurants but were prepared with lots of love in simple kitchens by folks I would consider expert cooks.

Alright, so let’s move onto what keeps you busy professionally?

20 years ago in one of my college classes, my professor Scott Sandage asked us who we REALLY wanted to be. We were all stunned because I don’t think anyone ever asked us that question the way he did. Over the course of a semester, he challenged us to chase our passions versus simply attending college and graduating to a career that did not align with how we wanted to spend the rest of our lives. While I graduated and did many jobs and pursued a career in education, I always held my passions close because of his appeal.

I started cooking professionally right after college taking small catering jobs that later flourished into a catering business I ran for 5 years. There were many private clients and small events between the end of that business and my current gig as a food blogger and recipe developer. I think the love of food and years of constant exploration and practice may have prepared me for the current path I’m on. I’ve been cooking in my grandmother’s kitchen since I was 8 years old. That passion has been tried, tested and has grown so much over the years.

It absolutely has not been easy because it’s hard for a career in food and food media to pay all of the bills, especially in the early years. I have always had to put my love on hold in order to earn a living for my family. I’ve learned to “fail fast” and pivot quickly to the next opportunity. Thankfully there are many paths to explore in food and cooking. The lesson is to always find another path instead of quitting. My newest path of recipe development and food blogging has truly been the most rewarding. 

Food blogging and recipe development has given me the creative control that I yearned for in my days as a caterer. I get to create dishes that inspire me and foods that I love, on my own time and in my own way. I am still in awe of how much people love and appreciate my take on food and particularly Jamaican food. A lot of Jamaicans are purists who want to see food just as it was when they were growing up or how their parents made it. I’ve gotten quite a lot of acceptance despite the cultural or traditional expectations about cooking Jamaican cuisine. This has not only made it easier to do the work but it has helped me to form and nurture a community of food lovers who don’t mind seeing Jamaican cooking through a new lens.  

I’ve had a lot of fast success on social media platforms but what might look like quick success, has been years in the making. I want people to know that I have spent years working really hard on my art and on myself. I guess once you are perfectly aligned with your purpose, things seem to magically work out.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.

I’m from rural Jamaica, specifically a parish called St Mary. Our first stop would be my hometown of Port Maria to get fresh fish cooked over an open fire, with views of the Cabarita Island at Solo’s restaurant and bar. We could spend a few nights at the Braata Villa overlooking the water in Little Bay. The villa is large and spacious with easy access to the town’s center for checking out local eats like beef patties and the unmatched Jamaican KFC (because Jamaican KFC is unlike any other KFC in the world!). Braata is also close to Paggee Beach, 2-3 miles of untouched beachfront and access to Cabarita Island by boat or jet ski. 

St. Mary is neighbors with the parishes of St. Ann and Portland with lots to do in both places. In St. Ann, we can raft on the White River during the day and eat traditional foods like curry goat where the locals eat at Mom’s restaurant in the town of Ocho Rios. More touristy attractions in Ocho Rios are also fun and adventurous. We can climb the waterfalls at Dunn’s River, ride 4 wheelers at Chukka Cove or zipline on Mystic Mountain for a more intense nature filled day. Ocho Rios has great nightlife so we can end our 2 day visit with drinks at Johncrow’s Tavern and dancing with the locals at Margaritaville or Oceans 11 overlooking the harbor. Finding a stay in Ocho Rios is easy to do with many private villas and AirBnb’s. 

We would end our trip with high end luxury and relaxation in scenic Portland. Our days would start with lazy mornings on the Blue Lagoon and kayaking to one of the many islands for frolicking and sunbathing. Visiting Boston for the best Jerk eats in Jamaica is also a must-do.  Massages and spa treatments at Geejam hotel would top the itinerary for what would feel like jungle luxury at its finest. Frenchman’s Cove is one of the best beaches in Jamaica and also sports a crystal clear spring that meets the sea. A full day there never feels like enough. I think the best way to enjoy Jamaica is to experience it the way local Jamaicans do. While staying at a resort has its charms, nothing beats truly seeing the island. 

Who else deserves some credit and recognition?

I’d like to shout out my grandmother Barbara and my mother Sandra who are big on cooking and family. I’ve watched them both put out many fires and wipe out a few conflicts over a pot of something delicious. They were both completely in love with food and cooking and always drew on its power to bring people together. They taught me everything I know about cooking and navigating the kitchen like a trained chef. I owe all of my success as a cook to them.

I’d also like to shout out my sisters who encouraged me to take on blogging and food media. They are my first recipe testers and followers and have given me constant support and encouragement to push through obstacles that I’ve encountered on this journey. Jo, Toni, Brit and Ten, I love you guys so much more than you know. 

Website: www.jamdownfoodie.com

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