Latoya Francis, Senior Chef, Morgan’s Harbour Hotel Restaurant and Bar

As the hungry lunchtime patrons arrive and head to the dockside dining area of the Morgan’s Harbour Hotel, Latoya Francis, one of the senior chefs at the Port Royal-based hotel, is busy in the kitchen. Though she usually has a serious countenance, smiles and a more relaxed demeanour come easy as she shares her professional story. Shortly after leaving Haile Selassie High in 2001, she remembers, “I just got up one day and decided to try a thing.” That thing would be enrolment in the Central Kingston Skills HEART Academy. Latoya attained Level 1 certification in Food Preparation and soon found employment at Morgan’s Harbour where she has remained for the past eight years. “It’s a job that challenges you on a daily basis … it’s a learning process and forces you to try new stuff,” the senior chef said. Dedication to her craft and great camaraderie with co-workers has seen Latoya being awarded Employee of the Year and Chef of the Year by the hotel’s management on various occasions. The 27-year old chef, who is mother of an eight-year old son, says she’s keen on upward mobility and so has plans to complete Levels Two and Three at HEART within the next two years. Already, Latoya has started a course with CaribSearch that will certify her to work within the Caribbean.

Christopher Crawford, Sous-Chef, Starapples

It was never Christopher Crawford’s intention to work in the food industry. But a fortuitous moment presented itself – when the cook skipped work one day – at the canteen of the Stony Hill HEART Academy, where Crawford was employed as a janitor at the time. He stepped in to assist and there began his culinary journey. A graduate of St Andrew Technical High, Crawford initially wanted to do electrical installation. However, after he filled in for the cook in the canteen, happening upon the job in the canteen, friends encouraged him to pursue the necessary certification for professional advancement. He heeded their suggestions and attained HEART’s Level One qualification. The 24- year-old has since been a sous-chef at the Hope Road-based Starapples for the past two years. “I like cooking meals and people enjoying them; I love the process,” he told Thursday Food. Crawford, father to a four-year old daughter and one-year-old son, has set aside lofty ambitions for his future. “I want to be head chef in a bigger restaurant down the line, and own it,” he envisions, “also, I plan to do the other two Levels at HEART after I have the necessary funds.”

Lianghui Zeng, Sushi Chef, Springroll Asian Fusion

While having lived in Jamaica for only a year, Lianghui Zeng has adjusted considerably well to island life here. The sushi chef at the Knutsford Boulevard eatery, Springroll Asian Fusion, revealed he has already fallen in love with aspects of local culture including clubs, dancehall music and the beauty of Jamaican women. The Chinese native actually came to Jamaica from Massachusetts, where he got hands-on culinary training at Suishya restaurant in the East Coast state. He arrived in the island to help his brother, Laingji, get Springroll up and running. Twelve months later, the 38-year-old sushi chef who exhibits a detailed preciseness in rolling sushi, assesses the business he helped establish as “being not so bad”. Lianghui is confident in the restaurant’s long-term potential and so far, has found satisfaction in frequently meeting new people and using his talents to satisfy the appetites of patrons.