The rhythm and music of Pablo Cox's Caribbean roots still dance on his tongue in his words and the flavors from his kitchen, even though he has called the United States home for more than 20 yearsn.

Cox was only 11 when his family moved to the United States from his native Guyana, and he has embraced America without relinquishing his love for his native culture. In fact, in his approach to life and cooking, he has comfortably married the two.

"I like to blend the tastes that I grew up with and the tastes that I've acquired," Cox said. "It makes an interesting fusion."

Cox's interest in food and its preparation started with his mother, Joy Campbell, former owner and head chef at Joy's Restaurant, Orangeburg's only Caribbean restaurant for several years. Campbell attended the Carnegie School of Home Economics in South America about 35 years ago and moved to this country to start a catering business. For many years, she had a thriving business s in the Northeast before she moved to Orangeburg to start her restaurant.

Cox worked with his mother in her business, learning cooking techniques that she had gleaned from her mother and from her training. Then, he, in turn, did just as his mother did and went for formal training as a chef, graduating from the prestigious Culinary Institute of America in 1988.

That served as a great jumpstart to a budding career. He started out working on board private yachts in New York where he cooked for the country's glitterati and heads of state.

"People would rent the yachts for private parties, and the staff was part of the package," Cox said. "We prepared food for Presidents, entertainers and businessmen. It was a great experience. I learned a lot about people and business working there."

Along with his experience on private yachts, Cox also worked in some of the finest restaurants in the Northeast, from Boston to New York. He fine-tuned his palette and his skills, increasing his knowledge of delivering a fine culinary experience to anyone who enjoys a treat from his kitchen.

"I like the fact that I'm not restricted to only home cooking," Cox said. "But being a trained chef, I'm comfortable preparing French and Italian foods. It gives me a chance to stretch out and really put on something special."

Even with his training and experience, something special is the only thing that comes out of Cox's kitchen -- whether it's a dish for fine dining or from his repertoire of casual Caribbean dishes. His skill as a chef is evident in everything that he prepares.

Cox shared his recipes for Chicken Curry and Turkey Wings a la Guyanese, both delectable dishes in the hands of a master.

Bravo master chef and encore!

Chicken Curry

3 to 4 pounds of chicken

1 tablespoon vinegar

1 medium onion

2 cloves of garlic

2 tablespoons oil

1 tablespoon cumin

2 tablespoons curry powder

2 large white potatoes

2 chicken bouillon cubes

1 (12-ounce) can chicken stock

salt and pepper to taste

Cut chicken into pieces and wash well with vinegar. Dice onion and garlic and saute in oil until golden. Add chicken pieces and cumin. Cover and cook for five minutes. Add curry powder, stir well and cook for 10 minutes. Peel and dice potatoes and add to the pot and pour in chicken stock. Cook until well done.

Turkey Wings a la Guyanese

5 pounds of turkey wings

2 tablespoons vinegar

1 onion

2 cloves garlic

2 bay leaves

1 teaspoon cinnamon

1 teaspoon paprika

2 tablespoons brown sugar

1 teaspoon seasoned salt

Barbecue sauce (optional)

Cut each wing into four pieces and wash well with vinegar. Dice onion and garlic and add to turkey wings with bay leaves, cinnamon, paprika, brown sugar and seasoned salt. Mix all well and place in baking dish. Cover with foil and bake for 50 minutes in a 400-degree oven. Uncover and cook for 10 minutes at 350 degrees. Serve with or without barbecue sauce.

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