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Written By: Kimberley Bourne
Photography: Kishmar Shepherd
HEF CREIG GREENIDGE BECAME AN EXECUTIVE CHEF AT
A VERY YOUNG AGE. HIS SKILLS, ATTITUDE AND CREATIVITY MADE
HIM A HOT COMMODITY IN THE HOSPITALITY INDUSTRY HERE
IN BARBADOS. SEA BREEZE, SANDRIDGE HOTEL (HIS FAVORITE),
SUGARCANE CLUB AND ESCAPE HOTEL ON THE WEST COAST ARE
SOME OF THE SITES HE HAS GRACED WITH HIS PRESENCE.
As FoodROCKs spent the evening at Creig’s home, he prepared
a sweet potato and vegetable medley, with glazed black belly lamb.
The aroma of caramelized bacon, onions and sweet pepper filled
the air as we discussed the origins of his culinary journey.
Creig has always been very industrious and knew exactly what
needed to be done to ensure that he achieved his goals. From as
early as secondary school he made a conscious decision not only
learn how to cook, but to be the best at it. To fund his culinary arts
studies at the Barbados Community College (BCC) he worked a part
time job. An internship at the Dining Club under the mentorship of
Chef Anthony Forde, who played a vital role in molding Creig into an
extremely well rounded chef, soon turned into his first full time job.
10 | BIM ROCK | FOOD ROCKs