“Architect of Flavour”, Executive Chef and CEO, Healthy Infused Cuisine, LLC

What were your first impressions of Kingston?

It was definitely a surprise for me because I expected these white sandy beaches and exotic fruit trees to greet me as I got off the plane; however, it felt more metro-like. My immediate feeling was that Kingston was going to offer a colourful experience that some of the more tourist locations could not deliver on. Oh yes, my stomach immediately began growling as all I could think about was stopping to grab some “street food” that smelled so good!!

What was the most memorable meal you enjoyed in Kingston?

The most memorable meal I had was my very first gastronomic experience on the island. Nestled in the chaotic maze of Hellshire Beach was Screechie’s, known for their Pumpkin Stew Fish, this creamy and hearty bowl of stew studded with just the right amount of spices gave me everything. But the ultimate foodgasmic experience came from the Fried Fish with Escoveitch and the Festival. It’s something about the vinegar and spicy Scotch bonnet escoveitch with the crispy yet succulent piece of fish that sent me into a sublime state!

We gather you were visiting Jamaica for a culinary travelogue experience of sorts that you also filmed. Fill us in on the details.

The Melting Pot Movement is really what brought me to Jamaica. The Melting Pot Movement is a Kyu Melange social impact platform run by the fashion company’s CEO and founder Kesi Gibson. With Kesi and the rest of the production team that included Jamaican producer Jay Will and the brilliant photographer William Richards, I toured the beautiful island of Jamaica in search of hidden food gems. This journey uncovered a 360-degree view of the culinary footprint from street food vendors and local food experts to fresh markets and opulent five-star dining experiences.

When will the feature air and on what medium can we expect to view it?

The Heart and Art of Food will be a stand-alone documentary as well as a part of The Melting Pot Movement’s overall documentary which shares the “untold narrative” of creative individuals around the world through the lens of fashion, beauty, music and contemporary art. In addition to film festivals and select television segments, the work of artists and artisans globally is celebrated on The Melting Pot Movement Platform: www.TheMeltingPotMovement.com and social media platforms which will all be officially launched on November 14, 2014.

What is your beverage of choice?

Ginger Ale or Mango Nectar.

What cologne are you splashing?

My secret weapon and the sexiest cologne – Bond No 9 New York.

Share the title of the last book you read.

A Chance in the World by Steve Pemberton.

What is your greatest pet peeve?

Someone who does not live up to their word. If you say you are going to do something, by all means do it.

What new projects are you working on?

I am proud of my first food product offering, my signature CHEF BLEND Hot Sauce which delivers “Less Hot More Flavour” and offers low-sodium, all-natural benefits. This “healthy” hot sauce has attracted the attention of major celebrities and corporations including premier catalog and online merchandiser, LTD Commodities, and global giant, Walgreens Inc.

You were instrumental in helping comedian and talk show host Steve Harvey lose over 30 pounds. Do tell how you structured his diet plan.

Steve is very knowledgeable and cognisant about his health and healthy eating. With my background in food science and culinary training, I brought my unique style of preparing healthy dishes with powerhouse flavours to his taste buds. With carbs and fats being a concern in his diet, I designed meals using substitutions. Instead of deep-frying fish, I would encrust the fish with a blend of nuts and seeds, fresh herbs, citrus zest and garlic, and would bake with a drizzle of premium olive oil. I would often share with Steve and others that it’s one thing to just cook food, but it is another to totally understand the etymology of food including the science, flavour, sensory perception and pairing.

Share a few fave places in your travel black book.

Vitznau, Switzerland (Lake Lucerne)

Lyon, France (Les Halles de Lyon Paul Bocuse)

Paris, France (Guy Savoy Restaurant in the Champs Elysées)

Portland, Jamaica (Trident Hotel and Castle)

Camuy, Puerto Rico (Ms Dulvia’s home and organic farm in the middle of nowhere)

Who is your professional inspiration?

My grandfather whom I’m named after is my professional inspiration. He is altruistic, a perfectionist and formidable in the kitchen. My first interactions with food stemmed from his French Creole roots. He introduced me to global spices and unique cooking techniques. He always encouraged me to follow my heart’s desire, commit to it and be the best that I can be! My mom often reminds me that I am a mirror image of her father, whom I cherish and hold in high regard! At 95 years old, granddad is still my hero.

What was the last album or artiste to impress you?

I am really digging the soulful vocals of Ledisi right now. She sends me right into a very chill space.

What was your last bit of retail therapy?

I love fine art and splurged on a piece by the great Bruce Jefferson called City of Big Shoulders.

What is your life philosophy?

“It’s okay to chase your dreams; however, don’t get caught in the rat race. Go beyond chasing the dream and catch it, hold it down and bring it to fruition.”