When an ice cream ven­dor at the World’s Fair in St Louis, Mis­souri, USA, in 1904 ran out of pa­per cups, he was next to a waf­fle ven­dor who rolled the waf­fles in­to cones to hold the ice cream and this was where the ice-cream cone was cre­at­ed.

In 1762 John Mon­tagu, the 4th Earl of Sand­wich was play­ing cards and did not want to leave the gam­ing ta­ble to eat. He asked for a serv­ing of roast beef to be placed be­tween two slices of bread so he could eat with his hands and con­tin­ue gam­bling; it was here the sand­wich was born.

The evo­lu­tion of the Amer­i­can dish chick­en and waf­fles is now in T&T. The Chick­Cone is a crunchy waf­fle cone stuffed with mouth-wa­ter­ing pop­corn chick­en and tossed in a de­li­cious sauce of your choice, and it elim­i­nates the need for forks and knives.

Hy­acinth Bovell, a Trinida­di­an-Amer­i­can re­sid­ing in At­lanta, USA, said she en­joyed the one-of-a-kind Chick­Cone at her best friend's birth­day par­ty in Di­a­mond Vale, Diego Mar­tin, ear­li­er this year. She said the Chick­Cone which came from Ziska Goodridge-Tay­lor was de­li­cious and not like any­thing she ever tast­ed.

Goodridge-Tay­lor, who was asked how she came up with the cre­ation, said "Three years ago my daugh­ter Shan­non was on In­sta­gram, she showed me a pho­to of a chick­en cone, a waf­fle cone stuffed with pop­corn chick­en. I found it to be very in­ter­est­ing. I did some re­search on­line and found the com­pa­ny, Chick'nCone from Lehigh Val­ley, Penn­syl­va­nia and their chick­en and waf­fle cone.

"They had a branch in New York where we live. My daugh­ter and I are Tri­ni-born and al­so US res­i­dents and we have to trav­el out of the coun­try every year so we don't over­stay.

"We went to the out­let to see what they were do­ing, we tried all their flavours and com­pared it to ours. One of the things we de­cid­ed to do dif­fer­ent­ly that no oth­er com­pa­ny abroad has done was fine-tune and tweak the Chick­Cone to the T&T palate; ours has a bed of let­tuce and gar­nished with scal­lions and a va­ri­ety of sauces and top­pings."

Goodridge-Tay­lor, who is al­so the events and wed­ding plan­ner of Neale & Tay­lor Wed­ding & Events, said when she and her daugh­ter re­turned to Trinidad and in­tro­duced the dish to their col­leagues in their re­spec­tive work­places it went down well with them.

Goodridge-Tay­lor said at sev­er­al fes­ti­vals in the coun­try like Lopinot, South, Dessert­land events the meal was a hit with pa­trons. She said a friend even asked them to be part of the food ser­vice for the T&T Reg­is­tered Nurs­es As­so­ci­a­tion's Nurs­es All-In­clu­sive Fete in 2017 and 2019. They were told that their prod­uct was the crowd favourite with long lines of peo­ple wait­ing for their dish and they want­ed them back for this year.

Goodridge-Tay­lor said they spend their time in the US do­ing re­search and have since ex­pand­ed their prod­uct range to in­clude Bar-B-Que, Ranch, Cheese and Maple Cin­na­mon Chick­Cones.

She is now do­ing all things waf­fle at her home in La Hor­quet­ta–from waf­fle pops, waf­fle piz­zas, health-con­scious waf­fles, bub­ble waf­fles with dif­fer­ent flavours to waf­fle skew­ers. The kids are al­so not left out as she does drinks such as Cook­ie Mon­ster, Uni­corn, Caramel Crunchy and Can­dy Crush.

Goodridge-Tay­lor al­so of­fers an Ed­i­ble En­ter­tain­ment Bou­tique which al­lows clients to cus­tomise their very own waf­fle, de­sign and have their guests join in the fun.

She said be­fore the COVID-19 lock­down, they planned to of­fer a Pay­ing It For­ward With Waf­fles Pro­gramme to pri­ma­ry schools in T&T free of charge teach­ing kids about wash­ing hands and oth­er health and safe­ty mea­sures. How­ev­er, this plan is now on hold due to pub­lic health re­stric­tions in place.

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