LOLA GIBSON-BERG OF ROSE'S FINE FOOD IS HOSTING HER FIRST POP-UP DINNER THIS FRIDAY OCTOBER 27TH WITH SEATING AT 6 & 7:30 PM. WE SPENT 5 MINUTES WITH LOLA TO CHAT ABOUT HER UPCOMING POP-UP DINNER, FOOD, TRAVEL AND MORE! 

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JD: How long have you been working at Rose’s Fine Food and what is your role in the business?

LOLA: I’ve been working at Rose’s for a little over a year- I started August of 2016. Right now, I am the catering manager and baking and cooking in the back. So for catering manager, I take orders for anything from a birthday cake to a dozen donuts… sometimes four hundred donuts. I also take orders for parties, dinners, meetings and things like that. I am also currently putting together a holiday catering menu. Basically, if you want something beyond than what’s in the bake case or on the menu, I facilitate that. Then, as a baker, I make the bread and daily baked goods. I also make soups, beans, grits, anything that goes in the soup well.

 Lola Gibson-Berg is hosting her first Fall Pop-Up on October 27th.

Lola Gibson-Berg is hosting her first Fall Pop-Up on October 27th.

JD: How did you come into your role as a baker?

LOLA: My dad did a lot of baking growing up making my birthday cakes, seasonal swedish christmas cookies and cinnamon rolls. Summer of 2016 I had finished a two year commitment with a volunteer corps (Cap Corps Midwest). I wanted to expand my cooking and baking skill set, and Rose’s was willing to train me. I’ve learned so much in the past year, primarily through the mentorship of my coworkers. One thing I enjoy about baking is how excited people are when you make something special for them, like if they’re picking up a birthday cake for a friend or as a surprise, it’s cool to be a part of that.

 Gibson-Berg bakes many of the sweets available at Rose’s Fine Food.

Gibson-Berg bakes many of the sweets available at Rose’s Fine Food.

JD: What’s your favorite thing to bake?

LOLA: I do love making pumpkin cake. Here {at Rose’s Fine Food} I make it like a quickbread, but it’s technically a cake. I enjoy trying the recipe with different types of pumpkins. I will be making it at my Pop-Up Dinner. I like making it because it’s my dad’s family recipe and I have a lot of great memories of it growing up. He’d make it for homeroom snack when I was a kid and parents and teachers would ask for the recipe but the answer was always a kind “no.”

JD: Can you tell us a little bit about your Fall Pop-Up Dinner?

LOLA: My Pop-Up Dinner is in a series of pop-ups that Rose’s does, which supports Rose’s cooks to enrich their skill set. So, once you’ve worked here for six months, you can host a pop-up, and the money you raise goes towards taking a cooking class anywhere you want. Cooking classes can be pricey, and if you are working in the restaurant industry, you may not have disposable income to take a high level course. The program allows individuals to grow and dive deeper into their interests. Program participants lead a workshop for the rest of the staff when they return, so we also get to showcase what we’ve learned and share out.

JD: Can you tell us a little bit about your Fall Pop-Up Dinner?

LOLA: My pop-up doesn't necessarily have a larger theme to it, but I wanted it to be seasonal and food that people might not necessarily make themselves, at home. I also wanted the menu to be personal. So, I’m making a mulled hibiscus apple cider. Hibiscus is used to make tea in many countries around the world but is known as “Sorrel” in Jamaica, which is where my grandmother is from. I’m also doing a tomato and okra sauce over “kofta” lamb meatballs, which is a Northern African version of meatballs. And then for dessert I’ll be making the pumpkin cake, and serving it with Lingonberry jam, which is popular in Sweden.

 Rose's Fine Food counter

Rose's Fine Food counter

JD: Where are you planning on taking a cooking class?

LOLA: I will be taking my class in Jamaica. I got to go there for the first time this past Christmas. I’m craving spending more time with my family there, learning more about Jamaican foodways and history, as well as my own ancestry. I had a conversation with someone the other day about meat patties, the Jamaican version of dumplings. The dough requires practice and technique, and every family has their own recipe. I’m curious if my family has its own recipe!

Click HERE to purchase your tickets to Lola’s Fall Pop-Up. The ticket sales will help to fund Lola’s trip to Jamaica where she’ll spend time learning the local cuisine. Good luck in Jamaica, Lola. We’re rooting for you!

xoxo,

Candice Simons, j'adore Detroit

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