The outdoor ATL makeshift kitchen was stocked with all the elements needed – gas burners and grills, cutting boards, a freezer with the day’s ‘subjects’ and in the midst of it all the renowned Marco Pierre White and his sous-chefs for the day, Venroyse Clarke of the Spanish Court Hotel and Anna Chin of Jojo’s Jerk Pit.

Unfortunately, things weren’t initially going as planned, and you could tell that the enfant terrible of Hell’s Kitchen was, under those dark furrowed brows, trying hard to maintain his composure. Many in attendance (fully aware of his reputation) were probably expecting him to lose his cool. And then the rains began to fall. Oh no, what next? One could see the deep breaths he took, his controlled, expert manoeuvres and techniques; and then, the relief on his face, as things finally began to come together.

Notepads were out, and the group crowded around the ‘kitchen’, inching as close as they could get, trying to absorb as much as they could, while they could.

Janice Davis, an aspiring chef, drove from Manchester to Kingston, just for the Master Class. And, according to her, the trip was not in vain: “It was great actually, and he was very thorough. I certainly loved the finished product.”

Also in attendance was Marvin Robinson, a nominee in the Jamaica Observer Food Awards Chef of the Year category, who admitted that he didn’t know what to expect, but was definitely impressed with MPW’s techniques. His co-worker Colleen Royes (they both work at Round Hill Hotel) was equally excited to be there, saying, “I feel really great; it’s really exciting and I’m just waiting for him to do something Marco-esque, something really amazing, taking things outside the box.” Royes, who recently read White’s book Devil in the Kitchen and was now in his presence, was thrilled, to say the least.

Between sips of Coke, MPW served up a roast fish mildly flavoured with ginger, white wine and escallions, light soy sauce and sesame oil. Next he prepared a garlic lobster smothered in a paste made with butter, garlic and parsley. His version of fried snapper was next and he fried the fish to a golden brown, after only lightly salting them before plating and garnishing them with limes marinated in olive oil, pimento, capers and black olives. Topping off his culinary masterpiece, MPW sprinkled everything with olive oil, adding sprigs of coriander for the finishing touch.

The winners of the Jamaica Observer competition were all present and accounted for, each eagerly observing the hands of MPW at work. However, perhaps the best piece of advice they took away were the following words: “Allow your palate to dictate” – and they took note, watching as the master chef dipped into each dish, tasting to ensure that everything was just right.

At the end of the Master Class, attendees and winners each received a copy of MPW’s book Hell’s Kitchen, personally autographed by the man himself.

Safiya Brown, one of the winners in the Jamaica Observer competition, found refreshing the fact that MPW did not dictate but gave instead various options according to each person’s personal palate. This is what she declared “makes him a great chef”.

MPW easily impressed given his extensive repertoire; however, a true master was revealed in his cooking class, as this ‘godfather of modern cooking’ displayed his creativity, innovativeness, humility, charm, passion and professionalism, even when things were giving him… ‘hell’.

Call 936-9576 for tickets to the Jamaica Observer Food Awards this evening