The Jamaica Broilers Group flew in ace chef Keith Griffin for the 15th annual Jamaica Observer Food Awards at the Devon House East Lawn this evening, where he will helm their culinary team, whipping up delectable Best Dressed delights. With over 30 years of experience as a chef, Griffin has racked up a pretty impressive list of achievements as Director of the Caribbean Culinary Foundation, culinary ambassador for the Cayman Islands where he calls home, and he has also won numerous awards for his work. He’s also been featured in several noted publications, as well as on Discovery Channel’s Great Chef TV show.

Obviously not one to rest on his laurels, however, Griffin now focuses on teaching and personalised chef services, but is always ready and willing to advise a budding chef or good-natured foodie. Our Thursday Food team caught up with him Tuesday evening at the Spanish Court Hotel at a welcome reception hosted in his honour. Here are 10 interesting tidbits from ‘Great Chef’ Griffin.

1) On Jamaican cuisine…

“I love Jamaican food! I like the spice… mannish water, jerked pork, curried goat, the simple things are the best. Jamaican cuisine always has a lot of bold, pronounced flavours, really amazing!”

2) How he found his calling as a chef…

“My grandmother brought me into the kitchen when I was about six years old and taught me how to make pies and puddings. I’ve been into cooking ever since, and I’m lucky enough to have found my passion at a tender age.”

3) What he’s most looking forward to on this trip…

“…Tasting the best of Jamaican cuisine at the Food Awards and learning new things from all your fine Jamaican chefs. I’m gonna try whatever comes my way.”

4) His secret to being a successful chef…

“You have to trust yourself, trust your flavours. In your early life as a chef you have to learn the basics and the proper kitchen techniques, but you are bringing something special to the table as an individual, so trust yourself with your ideas and experimentations. You really have to learn to develop your own flavours and style and trust your instincts. Know that there is room to try new things, so don’t be afraid to put things on a plate and get people’s feedback.”

5) Favourite herbs to cook with…

“It varies depending on what is in season. I use a lot of cilantro and basil, I sometimes use mint, and right now I’m playing with a lot of thyme. Whatever’s ready to pick, I am ready to use.”

6) His favourite thing to eat is…

“… Seafood. We have an abundance of fresh, good quality seafood in the Caribbean and I love it… all kinds. It’s my favourite thing to cook as well. I also enjoy desserts. I just got myself an ice cream machine, so I plan to have some fun with it when I get back home.”

7) His favourite dessert…

“Traditional English sticky toffee pudding. Very heavy, very rich, very sweet.”

8) He’s lived in Cayman for…

“Twenty-seven years actually, but I’m originally from England. My wife was offered a job there and we said let’s check it out and see if we like it. It was a matter of right place, right time. We’re still there” (smile).

9) How he winds down when he’s not working…

“I like to do things around the house, or get on a boat, sail somewhere and do something lazy and relaxing, like read a book. Get away from it all. My wife and I are really enjoying more downtime these days… just time to ourselves. We’re enjoying the Caribbean more and more.”

10) What’s he bringing to the table for the 15th annual Food Awards?

“I’m keeping it simple and letting the Best Dressed products shine through. Gives me more time to go around and try all that awesome Jamaican food.”

 — As told to Tameka Coley