Arealla M Bernard’s earliest recollection of being determined to excel was at age four.
“I had two imaginary friends, Say-Day and Addah. We had an outhouse, and I would go there, afraid, and I would tell my friends, ‘I’m meant for greatness. I will live in luxury. I’ll cook nice, nice food on a big, big fancy table. You’ll see,’” she recalled nostalgically.
True to her words, Bernard’s apartment, her prowess in the kitchen, and the interior decor at her Oropune Gardens, Piarco, home attest to that early determination. Her journey, however, has been anything but linear—rife with loss, grief, sadness, travel, and triumphs.
Bernard, 41, a single mom of three daughters, grew up with her two sisters, Abena and Carla, in Malick, Barataria. Their parents were not well off, making countless sacrifices to provide for them. She attended Malick Girls’ RC and Aranguez Secondary schools.
“There are those who would say, ‘Maybe I’d have gotten plenty further in life had I succeeded at academics.’ But me, I’m one mortal who will tell you, I always knew since age four that I wouldn’t let my limitations define me. Food, interior decorating … and vision. Those are some of the tools that have gotten me this far. And I’m not done yet,” she said confidently. That early, deeply rooted sense of determination drove her to strive for excellence in everything she pursued.
Her father, Peter Benjamin, was well known as an Ital cook at the People’s Mall in Port-of-Spain. Bernard fondly recalled, “I can remember Buju Banton signing a dollar bill for me when he came to my father’s food place. Anthony B came one day too. I was small, but I have a really great memory of when I was a child.”
Her mother, Veronica Bernard, assisted her father in the kitchen while also creating hand-sewn clothing for their family. It was through her mother that Bernard developed her strong sense of community spirit.
She reminisced about her mother’s commitment to cooking for community events and helping friends like Lisa at Crews Inn, Chaguaramas. “She loved feeding people. She didn’t hesitate whenever someone came calling, asking her to volunteer to cook for some event they were keeping in our village. She just went with a smile, or she cooked it in our kitchen, smiling or singing all the time,” Bernard said emotionally.
Her mother’s passing during the pandemic took an immense toll on her. “It’s one of the few times in my life I thought I was going to be down for a long time. But I had my daughters to remind me I had to be strong. The support, emotionally and otherwise, from my sisters, friends, family, and our loyal customers helped.” Remembering her mother’s dedication helped Bernard realise why she had gravitated toward the kitchen as a young woman.
At 19, after carefully observing her two sisters in the kitchen, Bernard decided to take over cooking on Sundays. Their mother often cooked late after a long day’s work alongside their father. She laughingly recalled, “I really admired my mom, eh, but I wanted us to eat earlier than after 1 pm.”
Strong-willed women have always influenced Bernard’s life, including her maternal grandmother, Eileen Bernard, who inspired her penchant for creative presentation. “My grandmother prepared and laid out my grandfather’s food with flair on fancy plates and bowls. She took out his food separately. Callaloo in a bowl. Rice on a fancy plate. Nothing was just put together on a plate,” Bernard explained.
One of her earliest personal achievements was starting her own food business, Arie’s Soul Food, in her hometown of Malick. But tragedy struck in 2012 when her brother was killed and died in her arms. Bernard tries not to dwell on the horror of that loss.
Six years ago, she relocated to Oropune Gardens, Piarco, and her customers’ loyalty followed. “A friend who travels a lot once said to me that despite her many culinary experiences abroad, she couldn’t wait to come back home to eat my food,” she recalled with a proud grin.
Bernard was determined to always be different. Her meals looked gourmet, tasted like traditional Creole dishes, and were presented on gold- or coloured-rimmed wares atop a table fit for a feast. “I see it in my head first. For me, cooking is an art. I can do simple dishes, but I like the excitement, the thrill of starting with raw materials and turning them into a piece of art. So the presentation has to be a thing of art too,” she said.
When COVID-19 hit her home business hard, Bernard did not stay down for long. She regrouped, invested in the traditional “sou sou” she knew from childhood, and was even able to take her daughters on a family vacation.
Bernard fondly recalled a memorable experience in Grenada: “My daughters and I were on vacation. I cooked a mean crab and dumpling, and a few foreigners ate it. That led to them extending our stay, paying for our room, and taking us sightseeing. The rest of our vacation was even more like a movie.”
Beyond cooking, Bernard also has a love for quality clothing, joking that her sense of style is just as fancy as her food. In the past year, customers have told her she has outgrown cooking only in her community. “I know I have more to share, to offer others. I truly hope my story inspires other young women and mothers to never give up, despite their trials or losses. Use it to drive you to do better, ok,” she advised.
Recently, her resilience was tested again when a dispute at her home left her with slashed hands. Looking at her bandages, Bernard vowed that her injuries would not set her back. This dynamic trailblazer is now set on taking Arie’s Soul Food into the city at New City Mall from October 10. With a huge smile, she assured, “We’re cutting the ribbon and all. It will be a movie. And I won’t be opposed to ever feeding anyone who is really in need of a meal. I believe that cooking is not just nourishment for the body but also for the soul.”
