About me

 

My journey began at the age of 12 when my sister was preparing steamed fish for our family dinner on Sunday. I didnt want to consume it, because to me steamed fish at that tender age didn’t have any taste. To solve this problem I found a bottle of Jamaican Walkerswood jerk seasoning which I used to make jerk steamed fish. My family watched me consuming this meal as succulent aromas emerged. It was this observation which made me start challenging myself to produce meals from scratch without using recipes.

 

In 2012 (the year people thought the world was going to end, sigh), I took some time to think about all the diseases as well as other things people can contract from food, as well as how bad eating habits and poor lifestyles can affect the body. It is through this meditation which brought me to think about opening my own restaurants, and through various experiments making great meals where people can maximize the nutritional value from the food they consume.

 

Although I am a Jamaican, wherever life takes me in order to fulfil my goals, I am prepared to take the necessary steps. So far I have worked at The Jewel in Ocho Rios, Jamaica, as well as Spanish Court Hotel in the heart of Kingston. The atmosphere working in these hotels were both very different but aided in helping me to become a better chef. To me, perfection is the key, so when I make a dish, if I wouldn’t eat it myself and be amazed at the presentation, then the food is not touching the table.

 

For the future, I plan on becoming a nutritionist, executive chef, entrepreneur and with God’s help owning my own gym. So far I have chosen to pursue studies that will help me to achieve my career goals. My skills as a chef have surpassed many my age, and although obstacles head my way from time to time, I confront them, and complete them with exceptional taste, originality and great presentation. My philosophy is to work hard now and reap the benefits later on in life.

 

I have only one request for you. Give me feedback. If you love my recipes, let me know, if not, give me suggestions. I want to know what you want to see, so don't be shy.