Lifestyle

From Grand Bahama To Global Kitchens

NASSAU, BAHAMAS – Through ups and downs, Grand Bahama native Britney Bullard shares her story on how she turned her childhood passion into a success.

Published

3 months ago

August 31, 2025

Denielle Miller

NASSAU, BAHAMAS – Britney Bullard is a native from Grand Bahama who now lives in Toronto sometimes, as her profession gives her the opportunity to travel around the world.

Throughout her career she’s prepared meals for celebrities like 50 Cent, Kim Fields and Jeremih.

She’s also catered for major corporations such as Nike and TD Bank.

Bullard told me that it all started with unusual food experiments.

Britney “Bri” Bullard – Chef & Owner, Authentique

“I started cooking at eight, and I’m not talking about noodles and egg, …[I’m talking about] Thanksgiving, Christmas dinner… Even when I would make…noodles or eggs I would do it fancy, I would put garnishes and stuff…”

“My best friend, she always thought it was crazy literally, like I’ll make hotdog with this BBQ glaze, and she would be like we’re seven, what are you doing?,” she said.

Her love for food progressed throughout the years, igniting a passion for Culinary Arts.

However, when she transitioned from The Bahamas to Toronto, those flames of passion began to dwindle.

“When I moved there I was working in the culinary industry, but I just wasn’t making enough money, so I stopped doing it [because] I lost the love and the drive I have for it because I was working for somebody…[so] I went back to school and…[became] a welder, so I went from one hot pot to another hot pot,” Bullard said.

Bullard admits she did enjoy welding, but she could not deny her love for the kitchen, compelling her to pivot and approach the profession from the position of entrepreneurship, starting her own company titled Authentique – Crafted to bring personal chef experiences to global audiences through pop-up & virtual events, private gatherings and also releasing a cookbook.

“I thought I would do a guide on how to create good seafood dishes, so the book is called “Cooking Authentically With Chef Bri: Where Culture Meets The Coast,” and there’s about twenty-five recipes with different seafood,” Bullard said.

For anyone who may be stagnant, she gives this word of advice.

“You don’t have to be perfect to start, you could perfect along the way, sky isn’t even the limit for me, everything you want is unlimited, you could do whatever you want [to] do, just start,” she said.