We’ve taken a midweek, mid-afternoon respite at the Lady Musgrave Road lookout point, CRU Bar & Kitchen, with the spunky caterer and Layer Cake chef/patron Trevanne Donegal — one of this year’s Jamaica Observer Table Talk Food Awards Best New Caterers — to refresh ourselves with dark cocktails, and gab on the virtues of career moxie, familial support systems, and flawless food service.

What are you sipping?

Scotch whisky and ginger ale. I love Scotch, but I wouldn’t call myself a Scotch connoisseur — who cares if it’s a single malt?

What kind of day are you having?

The kind of day where I wish there were more hours in it and I had a clone.

What are your beauty essentials?

My beauty essentials are a good cleanser and moisturiser, mascara, and bronzer.

Describe your personal style.

My personal style is simple with a balance of chic and trendy yet classic. Fashionable, feminine and functional.

Who does your hair?

I typically do my own hair with my wash-and-go curls. However, when I blow dry and style, Wayne Maxwell at JMax Hair Club is my definite go-to.

Who does your nails?

Simone from Devine Beauty Cottage does a great job with my nails.

LBD or jeans?

It’s dependent on the occasion and even my mood. I love jeans and it’s very easy to throw on and dress up but after being in the kitchen all day, getting glammed up in a little black dress is a welcome change.

Flats or stilettos?

Flats are my best friend.

What perfume are you splashing?

Burberry Collection, although I rarely wear perfume at work as the fragrance interferes with your sense of smell.

What’s playing on your iPod?

Dennis Brown, Sizzla, Michael McDonald, John Mayer, and Sara Bareilles.

You’ve been recognised by the prestigious Table Talk Food Awards as one of The Rock’s three Best New Caterers — complete with a gifted Frigidaire range, to boot — how did Ms Donegal get here?

I’m most humbled by the recognition and it’s been quite an interesting journey filled with blood, sweat and tears. Sleepless nights, insecurity, doubt and fear but the important thing is I’ve never allowed anything to cripple me. I thrive on moments of organised chaos. When things appear to be on the verge of collapse they always fall into place. My family has always been in my corner; and God has never failed me. Entrepreneurship in Jamaica is a serious struggle. Be prepared to ‘tun yuh han mek fashion’ and when you don’t have, remember that necessity is the mother of invention. Get creative and ‘wheel an’ come again’.

Your parents are the dynamic duo behind the Jerkaz Restaurant & Bar brand. How did they shape your culinary journey?

My parents are great self-taught cooks who know and appreciate good food and that’s what I was brought up on. I was fortunate enough to be able to experience a variety of cuisines and I kept an open palate. I was never squeamish or very picky. Going to culinary school overseas afforded me the opportunity to familiarise myself with a wide variety of ingredients, so I was never intimidated by food. It allowed me to develop skill and technique. At a very early age my parents set the foundation for a particular standard in how we ate. It wasn’t overly fancy food, but it was a balance of simple and sophisticated with a hint of something that always made you go back for seconds.

Why is good service such an elusive attribute of so many food-related outfits?

Simply put, it’s often misunderstood! Great service is a major ingredient in the recipe for operating a successful restaurant. The person presenting the plate is equally as important as what’s on it. Like a well-oiled machine each component must be in sync, to create seamless and impeccable service. From anticipating the guests’ needs, to polite dispositions, and good manners. A well- trained front-of-the-house attendant has the privilege of interacting with guests. He or she plays a vital role in assisting guests to make informed dining options through articulate expressions of the menu selections. The act of service must be executed with pride.

In your personal life, would you describe yourself as domestically-inclined?

I’m very domestic. I’m a modern young woman with old-fashioned values, ever so slightly and efficiently updated. I was brought up doing chores and although I despised doing it then, it definitely has made me a very rounded person. There’s a difference between not knowing how to do something and not having to do it. My staff knows very well I am extremely capable of doing all that they do. I’d like to have a family, and running a household means you have to be in command of your house and all that comes with it.

Where do you go to unwind?

The gym at Eden Gardens is my daily unwind spot.

What’s your idea of the perfect man?

My perfect man is respectful, kind, caring, willing, intelligent and street-savvy, attractive and athletic, honest, encouraging, understanding, ambitious, humble, talented, charismatic, educated, funny, adventurous with an edge, family-oriented, disciplined, strong in faith, resilient, keen listener, intuitive, spontaneous and calm-spirited.

What’s your idea of the perfect date?

My perfect date includes great food, great company and conversation with a fun activity.

Where do you see yourself five years from now?

In five years, professionally, I would have expanded my catering business and advanced in my craft. Personally, I’d like to be married and adding to, or starting, a family.