I’m sure we’ve all been there and had someone ask us what we want to be when we grow up. The most memorable time when asked this was during primary school, in about year 6, wherein I had to write a short essay about myself in context to my chosen future career goal. At that age, all I could see in my future was having a career in Home Economics from a food and nutrition perspective.  

From a young age, I developed an interest in my Jamaican culinary heritage, the style and technique of cooking food. My first lesson on how to cook delicious authentic Passed-Down Jamaican family recipes started at the age of 7 in my mother's Shirley West small council flat kitchen in West London. That's where she taught me the techniques used for perfect taste and flavour pairing. She showed me her style of how to make Jamaican Jerk Spice Blend, fresh Marinades & Fermented Sauces. Cooking alongside my mother was not just a consistent household chore but more of a pleasant activity filled with laughter and dancing to Reggae music and Bob Marley.  

Thereon in, I learned that food isn’t only nourishing to the body and soul, but can tell a good story and bring people together through the love of good food.  One of my fondest memories raised in a Caribbean household is the mouth-watering aroma coming from our Cast-iron Jamaican Dutch Pots [also known as dutchie or dutch pot]as my mother would prepare Curry Goat and Rice’n’ Peas on a Sunday afternoon for family and friends living on the White City Estate, Shepherd Bush W12. It became a tradition whereby, during that era, it was safe for my mother to leave the front door open with a sign to say “All are Welcome''.  

From a cultural influences' standpoint, this was my journey wherein my mother fueled my passion for Culinary Arts. Hence, I completed the industry standard qualification in Professional Cookery Level Diplomas 1-3 at Hammersmith & West College.

My early career started at Harrods, working as a Chef De Parties.  With the vision of being the second in my family to go to university, I completed my Professional Cookery Level Diplomas 4 at Richmond College. Thereafter, I obtained a Bsc (Hons) Culinary Arts Management Degree with first-class honors in 2019 and a Msc Food Business Management Degree in 2021 from the University of West London (UWL).  

In 2021, I was also awarded a scholarship by The Savoy Educational Trust Scholarship to pursue my master’s through research in New Product Developments (NPDs) innovation while remaining aware of the ethical and nutritional responsibility of business in modern society.  

With a first-class honors degree (BA) and Master's (MA) clutched in my fists, I relished that I had to go back to my childhood, pick up all the tools,  memories, and adventures and recreate my cooking life with all that. With that said, I masterfully created distinctive, innovative Jamaican-inspired 100% Vegan condiments that magically excite the palate.  

During the final year of my studies, whilst in a coronavirus UK lockdown, I worked over and over, slowly refining and balancing flavour profiles of my new sauce ideology to share their taste one day with the world.  

Uniqueness is important to me. If my collection of sauces is not unique, they will be the same as other condiments readily available. The uniqueness comes from my innovative concepts and Jamaican-inspired recipe reformulations. Furthermore, my role as a chef is to bring out the best in every ingredient I use in a bid to produce a constantly delightful end product.