Shea Stewart - Caterer and Runaway Bay HEART Graduate

While he may not have always wanted to be a chef, Shea Stewart's, involvement in the culinary arts is no passing fancy. "To be honest, cooking found me when I was out of school and didn't know what direction I wanted my life to go," the 24-year-old told Thursday Food. An alum of Wolmer's Boys' School, Stewart revealed that while he did not pursue any formal food courses during his high school years, he had long harboured a love for the kitchen. In fact, he considers it almost genetic. "My grandpops...boy, a tell you, no one can test him. My mother is also an excellent cook as well and loves to bake," he shared.

Stewart, who attained Level One certification from the Runaway Bay HEART Training Hotel and Institute in 2006 (he's planning to return next year to complete Level Two and be officially recognised as a chef de partie) decided to give entrepreneurship a try and started his own catering company, Elite Kreations, three years ago. It's been a relatively successful business venture to date in spite of the challenges. This Emancipation holiday, Stewart's company will handle VIP catering for the much anticipated Smirnoff Dream Weekend. "I will be the sole caterer for the VIPs at the seven events for the weekend," said the proud chef on the rise. Stewart revealed that he draws inspiration from his mother's strong work ethic: "She's a hard worker." Karl Thomas, the current chef technologist at the University of Technology, has also served as a motivating force in Stewart's professional life. "He's my mentor and I've learnt from him in terms of professionalism and being more organised." As for the future, the charismatic chef envisions reshaping his company into a multi-purpose business that not only handles catering, but would also offer event planning and sound services.

Shawn Kendall, Kitchen Supervisor - Caffé Da Vinci

In Shawn Kendall's original plan for his life, he saw himself as a mechanical engineer. It was the route the personable chef took before changing course completely. Arriving on Jamaican shores from his native Guyana in 1990, Kendall worked as a mechanic at Devon's Motors on Hagley Park Road for two years. After leaving the motor company, and unsure of his next move, Kendall was advised by his mother and his sister back home suggested to become certified in the culinary arts since he enjoyed cooking. Kendall confided his initial reluctance to Thursday Food. Although he had been exposed to home economics classes while attending high school, becoming a chef had been the furthest thing from his mind. Kendall also recalled that his father, who had served as a guard to Guyanese President Linden Forbes Burnham in the 1980s, was a good cook but never liked the idea of anyone being in the kitchen while he prepared meals. This discouraged him from pursuing a culinary career. Nevertheless, Kendall went ahead and enrolled in the Saunders Catering School and attained Level One certification. The training course had a profound effect on him. "It hit me all at once," he recalled. "It was no longer about what I could do with my life, but what brought sense and meaning to my life... being a chef was it!" Upon graduating from Saunders, Kendall was first employed at Chasers Café before moving on to the Terra Nova All-Suite Hotel, where he worked for eight years as a line cook, and then as banqueting and kitchen supervisor for six months before leaving in 2008. He's currently employed as a kitchen supervisor at Italian eatery, Caffé Da Vinci, located in The Marketplace. The 39-year-old is generous in his praise of his tenure at Da Vinci so far. "I love cooking and seeing people enjoying my food, and it's been nothing short of a pleasant experience working here," he said. Kendall is a believer in giving back and shares his skills each September as a guest lecturer to the young men and women starting at the Boys' Town HEART Vocational Training Centre: "It is something I enjoy doing. Although many of the young men there consider becoming chefs because they have nothing better to do, I always tell them that if it isn't something they really want to do, it makes no sense. However, I see the potential that a number of them possess and I work with them until they get it right," he continued. As for his future, Kendall revealed that his ultimate desire is to start his own catering enterprise some day.

Vinod Singh, Head Chef - Jewel of India

Halfway around the world from his homeland in Delhi, India, Vinod Singh may prepare authentic Indian cuisine in the kitchen at Marketplace's Jewel of India in Kingston, but he's also developed a soft spot for Jamaican food as well. "I love rice and peas, callaloo and saltfish and pumpkin soup," he shared. As we talk food in the Eastern-inspired dining room at the eatery (which is justifiably a past Observer Food Awards winner for Best Décor), Singh recalled where his journey into the kitchen began. As a young boy from a family of three brothers, he said he relished heading to the stove to whip up dhal and rice. His passion for food directed him to enrol in culinary school that led to an internship at the four-star Park Balluchi restaurant in India and subsequent jobs at other restaurants where he alternated working as a tandoor and gravy chef. Resident in Jamaica for two years now, Singh, who was recruited from India to work here by the restaurant's owner Andy Dhanpual, described his time on the island as "a good experience". Small wonder, then, that although he's going home soon, Singh plans on coming back to The Rock.

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