THERE was poetry, laughter and even a sweet love story as experts dished out advice on how to foster growth in the culinary industry at the Jamaica Observer Table Talk Food Awards Foodie Seminar on Tuesday at the Terra Nova All-Suite Hotel in St Andrew.

There were many takeaways on the day, but the message, ‘dare to dream’, was a common thread.

Recalling his journey from scrubbing pots to now owning four restaurants and counting, Chef Andrew Black embodied the message of ‘dreaming big’. The St Mary native, who now resides in the United States, said growing up “dirt poor” was his biggest motivation to dream.

As he tells it, he envisioned himself winning the prestigious James Beard Foundation Award, which recognises chefs and restaurateurs among others in the United States’ culinary industry.

So, when he walked away with the award for best chef in the Southwest in 2023, it was a dream come true.

“I always tell people, if you’re waking up without a dream, I don’t know what you’re doing. I dreamt of it. When I was opening up my first restaurant, I knew I wanted to win a James Beard, so we worked at it,” said Black.

“But I will tell you this, being there it was like I was in a bubble. I was so happy but confused in the sense of ‘man, I grew up in Barracks River, we didn’t have jack and I’m really in this room, did they really call my name or are they punking me?’” said Black evoking laughter from the audience.

“So much goes through your head but, once it happened, I realised that I have been blessed with a gift that represents not just me but my country,” added Black who is entertaining the idea of returning home to establish another restaurant.

“Don’t be afraid to go out there and do it,” Black said as he encouraged attendees to believe in themselves.

“The only failure is not trying and not doing it. If you get knocked down, so what? You keep trying.”

His sentiments were echoed by media personality-turned-restaurateur Kamila McDonald who recently opened the doors to her second location of Kamila’s Kitchen.

Under the theme ‘Planting a seed for growth’, McDonald said her vision of providing plant-based cuisine to Jamaicans bore fruit in 2022 when she opened her first restaurant at Skyline Drive.

“You have to take risks. If you get that inner tug, that inner calling and you know you’re destined for this in some kind of way, go after it,” she said.

“You don’t have to have everything in place, just step and the universe will provide, God will provide along the journey. Trust the process and when there is a closed door, don’t be too afraid of that. When one door closes, the next one opens,” said McDonald.

Lisa and Christopher Binns, owners and operators of Stush in the Bush, also recalled how they turned their dreams into reality.

The couple, who celebrated their 16th anniversary in April, said they had to overcome several obstacles, particularly doubts from naysayers on whether the concept of ‘farm-to-table’ dining would work.

They shared that they had a dream to help Jamaica explore healthier eating options, and they have brought that to fruition.

Today, their dream has not only germinated locally, but also internationally as the couple recently brought a ‘taste’ of Jamaica to Italy. Their culinary display there was such a resounding success that the couple is expected to return to Italy in January 2025 to recreate the gastronomical experience.

There was a heart-warming moment when Christopher Binns read a poem he penned for his mother who he said was his inspiration.

Other presenters at Tuesday’s Foodie Seminar included Rory Baugh, butler service trainer and principal at Mastering Excellent Service; Chef Brian Lumley; marketer extraordinaire, PJ Wright; and Kevin Donaldson, former investment banker and principal owner of Roots Financial, which acquired 100 per cent of Mother’s Enterprises in 2023.