Chef Dada (in yellow head wrap), with chefs participating in the three-day Saltfish Cuilinary Workshop. Also in the picture, KRW'S Stephanie Scott (second row left), nutritionist Dr Heather Little-White (front row, centre) and interpreter Suzanna Gregory (second row right.) Chef Dada's visit is courtesy of the Norwegian Seafood Export Council. - photos by Ricardo Makyn/Staff Photographer'Saltfish, nothing in de world nicer dan saltfish.' - Calypsonian The Mighty Sparrow.
... Well, except for The Gleaner - sponsored Kingston Restaurant Week (KRW), and both will come together for this year's event, set to kick off for one glorious week, starting November 8. And Brazilian Chef Dada is at the Hilton Kingston hotel to teach chefs new recipes for the KRW menu!
The look is always essential and Chef Dada knows it, so she secures her hair with one of her trademark head wraps. 
Chef Claudette Locke from the Runaway Bay Human Employment And Resource Training Academy browses through a saltfish recipe book wiith her daughter Jessica Samuels.
Chef Dada (right) gets a good laugh from Kari Gulbrandsen, representative Brazil vice consul, at the start of yesterday's "Saltfish Cuilinary Workshop" at the Hilton Kingston Hotel, The workshops end tomorrow. 
Chef Dada (right), Brazilian chef, shows the difference between saltfish that is boiled and that which is soaked in cold water with ice cubes added. To her right is interpreter, Suzanna Gregory.
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