LU: Were you studying anything before becoming a DJ full time?
DJDS: I wanted to be a social worker because I wanted to make a difference. Because I was doing well with my DJing, someone else encouraged me to try radio and broadcasting courses. It’s funny: I was declined from three post-secondary programs. Years later, Flow 93.5 came around. Flex knew I was a soca DJ and asked me to come in and read a couple of scripts. He threw me on and I learned as I went. I won an award for being an on-air personality. If I allowed the rejections to crush my dreams at the time, I would have turned Flow down. I had enough people that believed in me, which made me say, “why not me?”
LU: In a way, you are pursuing social work by bringing positive vibes through music. You’re still doing what you originally wanted to do. Now, if soca were a classic West Indian dish made by your mom or grandmother, which one would it be?
DJDS: Callaloo. It’s mixed with all kinds of different ingredients. On it’s own, with spinach, okra, pigtail and salt meat, people don’t really want that. But when you blend it all together, it tastes so good. I find soca is like that. I don’t care who it is or where you’re from. There’s just something about the music that you love. Even if there’s a certain style of soca that’s not for you, there are different things. I know people who just can’t stand “Palance.” When I travel and see how other people react to the music and see how other people play a song, it’s eye opening.
I love callaloo. It’s one of my favourite foods. When you mix it up, it turns out the same way. It’s something that will appeal to everybody. Just like soca; a native music from the Caribbean and people don’t know if they’ll like it. Taste it. You’ll like it. It’s an acquired taste, but you’ll like it. It makes everybody happy. That’s why I love it so much.
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