Meet Dr. Sonia Peter

In the world of Dr. Sonia Peter, a beaker and a saucepan are not so far apart. Both demand precision, patience, and a deep respect for transformation. And for her, it is the same curiosity that once guided her through the chemistry lab that now fuels her passion for food, culture and the science behind Barbadian traditions.

For more than three decades, Dr. Peter taught chemistry in the secondary school system before turning her attention to the relationship between plants and people. Her fascination led her to the field of ethnobotany — the study of how human civilizations have depended on plants throughout history.

Reflecting on that transition, she explained, “I am a chemist and I suppose the whole idea of mixing things and looking at new products led me sideways into the culinary arts.” That passion eventually inspired the creation of the Biocultural Education and Research Programme Inc., a nonprofit that connects science, heritage and community through research and education. Her scientific background, once confined to the lab, has become a powerful lens through which she now explores the culinary arts; an area she views as a living expression of Barbadian culture.

Her love of experimentation continues to shape her work today. Through the Programme, Dr. Peter transforms the principles of chemistry into accessible, hands-on learning within the culinary sector. It is with these efforts that Dr. Peter has observed a quiet but meaningful transformation – one where chefs are becoming more intentional about what goes onto the plate. “I’m seeing that movement already. Chefs are more mindful of the composition of a plate. It should be balanced in terms of protein, carbohydrate and vegetables, but also colorful.”

Dr. Sonia Peter

Even as she encourages innovation, Dr. Peter remains grounded in authenticity. “For example, if we talk about our national dish, cou-cou and flying fish, I am seeing it prepared in new ways and I am seeing chefs redefine tradition through technique and flavour, and drawing inspiration from Barbados’ own botanical resources. I am seeing them also employ more of our herbs and seasonings to create modern flavour profiles and that is exactly what we want. When tourists come here, they should be given something unique.”

That same commitment to cultural ownership underpins her documentary projects Healing Roots and Heritage Teas. As she explained, “I am very interested in claiming and owning our issues. If we don’t, I get very concerned that others will come in and we lose what is unique to us.” For her, documenting these traditions is not only about preservation but empowerment. “The idea behind cooling tea,” she said, “was an opportunity for us to put something green and new on the market that is linked to our tradition and our narrative.”

Now serving as External Coordinator in the National Independence Festival of Creative Arts’ Culinary Arts segment, Dr. Peter brings her academic and creative experience full circle. “I participate because I think we all have a national responsibility to strengthen Barbados through our skills. Being part of the national mechanism that drives the culinary arts allows me to see it from the inside. I’ve been sensitised to the needs and anxieties of participants, and that guides how I respond to them.” Yet, for her, the true success of the festival lies beyond the competition itself. Her approach, seeks instead, to nurture a sustainable culinary ecosystem that values

local talent and resources. She envisions a Barbados where artisan producers, small entrepreneurs and chefs work hand in hand to create products that are distinctly their own with flavours that speak of the island’s heritage And by weaving together innovation and tradition, the aim is to transform local culinary arts into both an act of preservation and a platform for progress. (PR)