Jay-Ann Lennox, Patissiere — Sweet-Art Confections

Manchester resident Jay-Ann Lennox is positively passionate about pastry. “My mom taught me to bake at a very young age and though my initial plan was to be an executive chef, it wasn’t until going through college that I realised now much more of a challenge baking was,” she shared. Lennox’s tertiary studies were done through a joint degree programme at the University of Technology and the University of West Indies Mona Campus where she secured a Bachelor’s in hospitality and tourism management with a major in culinary management. The articulate, softspoken Lennox decided to go the entrepreneurial route and launched her own pastry business – Sweet-Art Confections — in December 2009.

The home-based operation creates an assortment of desserts and specialty cakes for various functions. Lennox, who pointed to Buddy Valastro of TLC’s Cake Boss fame as her inspiration, admires his raw talent and the mindset he has maintained to achieve his renowned status. “I hope to get the opportunity to meet and possibly work with him one day,” she told Thursday Food, adding that she would also love to pursue a Master’s degree in France.

The 24-year-old Lennox divulged that she strives for perfection in the presentation, flavour and texture of the baked treats she concocts. “Although I work from home, I hope to have a storefront someday soon and in the future a chain of pastry shops islandwide and worldwide…I’d love to be the next Cheesecake Factory,” the patissiere said.

Damone Davis, Commis Chef

Had he not taken up culinary pursuits, Damone Davis felt he would have probably ended up in the automotive field. As it is, he’s perfectly content with the choice he made.

The 25-year-old chef, currently majoring in culinary arts and production management at the University of Technology (UTech), fingered genes as another reason for his substantive interest in food.

“My father was a caterer and my interest was taken from his footsteps and passed in my direction,” Davis explained. That, combined with the rich flavours and scents of food, so excited him he was compelled to learn more about food, which led him to enrol at the Runaway Bay HEART Hotel and Training Institute where he attained Level One certification.

He subsequently went on to work at Jo Jo’s Food Market, Sidewalks Café and the catering company Foodies Focus, operated by fast-rising chef Brian Lumley, where he is still employed as an event supervisor. Detailing his job responsibilities, Davis noted: “I plan and coordinate staffing for various catering events and ensure the productivity. I also oversee the preparation of foods and desserts while motivating team members.” As for what’s next, Davis is eager to complete his studies at UTech and is working towards becoming an executive chef. He’s confident of making an impact on the local industry which he sees as being “very diverse, much like our culture where we now have a variety of ethnic restaurants.”