Chef Marcus Samuelsson Feasts on Some of Queens’ Best Guyanese Food — No Passport Required

My name is Viburt Cooky Bernard, here at Sybil's Bakery and Restaurant. It's like the beginning of the business district on Liberty Avenue. So my mom's name is Sybil Bernard. She started this business back in 1978. It was kind of a drug infested area, and really run-down, and now it's totally transformed into a beautiful community, and I feel proud that we were part of bringing it to where it is today. My mom is of Indian descent, but she grew up in a mixed-race home, and she also has siblings that are of Chinese descent. So she's learned all ethnic dishes, and that what we bring here. - When you were coming up, did your family used to come out to Sybil's, and this is one of the staple places, right? - Yeah, you'd come over here to get bread on the weekends. - That's a native Amerindian dish. We have the regular beef parts in there, the oxtails in there. Then we add other things, the spices, and we add also hot peppers to it. The Amerindians use this extract of Yucca. We cal…
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