It took Breezes Runaway Bay and Hedonism III executive chef, Marc Cole, some 45 minutes to prepare a meal of jerk-baked tenderloin with Jack Daniels reduction for 20 persons.

He did this during a cooking demonstration before local and international cameras at Grand Lido Braco’s Best of Jamaica festival held last weekend.

“This is jerk-baked tenderloin”. explained Cole “done in a different way.. I toned down the spice and served it in a Jack Daniels reduction along with mashed roast potato hash as well as sweet potato mash and infused roasted peppers and shrimp; that’s basically it. It was good, people liked it. It took me 45 minutes and is enough for 20 people.”

The US choice beef tenderloin was in fact marinated for three hours. “It’s good,” shared hotel guest Candace Costley, who was one of several local and overseas guests who not only witnessed the master chef at work but got to sample the cuisine.

This was one of several demonstrations by the chef and his support staff that included garde manger Sophia Williams.