“Everyday is Father’s Day,” quips caterer of 15 years, and Caterer of the Year nominee at the Observer’s Third Annual Table Talk Food Awards, Jacqui Francis, as she places a bowl of oxtail on the table.

Today June 16, Father’s Day, is however, the day when she plans to take the stress out of the kitchen for many families, and bring a broader smile to the faces of many a dad. Not a difficult task, since this lady who got turned on to the possibilities of catering whilst accompanying her husband Lance to the many functions, on the cocktail circuit. “I found the (food) presentation and taste for the most part, somewhat lacking, says Jacqui … there was so much more that could have been done. I decided there and then, to offer a breath of fresh air, hence my foray into catering, and I’m still loving it.”

And loving it she certainly is, for after completing studies albeit in accounts, at the then College of Arts Science and Technology (CAST), now known as UTech and in-between working at Grace, Kennedy under early business mentor Jimmy Moss Solomon, she has patiently, honed her culinary skills, plating her delicious fare on plates at Red Stripe, Digicel, many a private home, and with the Jamaica Tourist Board, introduced Jamaican tastes to many a tourist in search of the magical flavours of our pots.

As one of four girls, and with a mother who loved to entertain, Jacqui actually enjoyed her early foray into the kitchen, and the decision was taken perhaps in front of one of those bubbling pots, to return full-time to her own kitchen. And this she has done, finally.

Jacqui is stirring bubbling pots in her own kitchen located on the busy Constant Spring Road atop Champions Battery. The food it would seem, tastes even sweeter, if this is at all possible, and her specialty dishes are still part of the offerings.

In fact all Jamaican favourites are part of the daily offerings. “Jamaican food,” gushes Jacqui “is wonderful, nice, nothing gives me more satisfaction.”

There are so few places in which to enjoy the excellent cuisine of our shores. The concept here at Jacqui’s Catering is to provide such a fare — in take-out form. “As a people we (Jamaicans) love our homes, and it is here that we feel the most comfortable, so why not provide a kitchen where containers can be brought in filled and taken home.”

What better way to preserve our culture, than to ensure that our traditional meals (which take quite a bit of preparation time) are no longer strangers in our homes. Great idea, too, since specialties such as barbecue chicken, spare ribs, curry goat, oxtail and the most delicious plantains in Amaretto sauce can be enjoyed in the comfort of one’s home.

Jacqui’s son David, a student at Furman University, Greenville, South Carolina, finds his mother’s rationale sound. He informs us, that now that he’s home all of his friends come calling “ostensibly to enjoy my mother’s good home cooking. They’re tired of the fast foods”.

Good news for the future of Jamaican food, and good news for Jacqui, who has also tantalised the taste buds of students and faculty members of Greenville, South Carolina.

Good news and bad for us here, too, since the food is too delicious to eat in small amounts, and the best sweet potato pudding in Jamaica also comes out of Jacqui’s oven.