THESE professionals are all about tantalising your taste buds. Who are we talking about? Chefs, of course.

Chefs take pride in food and derive satisfaction from seeing others enjoy it. And when it comes to their salary for services rendered, well, it ain’t too shabby.

Career & Education talks this week to chef Kevin Broderick, the 2010 Jamaica Observer Food Awards Chef of the Year, for insight into the career he has enjoyed for more than 25 years.

Broderick, the executive chef at the Rockhouse Hotel in Negril, credits his mother and grandmother for his talent, which has caused him to excite the taste buds of thousands — Jamaicans and foreigners alike.

He is known across the island for developing menus for not only the Rockhouse Hotel restaurant but also the Push Cart restaurant. He has created such delicious treats as the so-called Old Time Sinting; Grandma’s Sweet Potato Pudding topped with a zesty june plum sauce; fried dumpling, jerk chicken roulade stuffed with ginger-roasted plantain; and a Guinness jerk sauce among others.

For his efforts over the years, he has been awarded more than 50 medals from the Jamaican Culinary Development Commission and more recently by the Jamaica Observer.

Broderick, who also does ice and fruit carvings, began his formal training as a chef at the Heart Academy in Jamaica before pursuing advanced studies in Canada and the United States.

Who is a chef?

A chef is someone who cooks for people on a professional basis and is highly proficient in all aspects of food preparation.

What is the value of the work that you do?

I value my work based on a few things: the satisfaction on my customer’s face; the clean plate that is returned to the kitchen after customers have had their meal; and the amount of customers who return, especially Jamaicans who are very hard to please. The value of my work speaks for itself though, especially when I consistently provide wholesome food to others.

What are the academic requirements for entry into the field?

The academic requirements for those who desire entry into the field is to first obtain the basic CXC/CSEC (Caribbean Examination Council/ Caribbean Secondary Education Certificate) subject requirements such as Food and Nutrition. Then after achieving the basic subjects, one should get enrolled in a reputable institution that offers training in the various levels of food preparation. I would advise those interested to pursue the various levels of training at the HEART Trust/NTA.

What prompted your entry into the field?

My grandmother prompted my entry into the field. By watching her cook and tasting her wonderful treats, she made me fall in love with food preparation.

What is a typical day like for you?

My typical day starts when I come to work and get myself a hot cup of coffee. I then ensure that my members of staff scheduled for work are present and are on time. I check off the night’s meat inventory and log it. Then I do a new requisition so the butcher can have (that information), get to prep and marinate ahead of time. This is followed by a routine checking of all coolers to ensure temperature control and cleanliness. I then check by the storeroom to drop off all requisitions and also inquire about what was not delivered. Sitting in my office writing menus and following up functions come later. Evening rolls around and it’s time for menu briefing with the dining room staff. The evening is followed by me walking from one restaurant to another, checking on consistency and meeting my guests to find out if they enjoyed their meals.

What are the challenges that you face on the job?

One main challenge I face as a chef is not getting delivered supply on time to begin cooking for my guests. I really enjoy preparing sumptuous meals and watching the delight on my guests’ faces; that to me is priceless.

Trained as a chef, what employment options are open to you?

As a trained chef, employment options are endless. You can become a food and beverage manager and even move up to a co-operate chef or food and beverage director and even as far as hotel manager, if you desire.

How much can one earn as a chef annually?

A chef can earn a decent amount of money depending on the company that they are working with. There are some companies that will fork out the big cash, depending on the location and the demand.

What words of motivation do you have for others who desire to become a chef?

My words of motivation to anyone who wants to come into this field is to first develop a passion for it. This career field is not an easy one; it consists of long hours and long standing and a lot of hard work. So you have to love what you do first. Then all the glamour and glitter will come later.