In addition to your Infusion Catering, you also act as a consultant. Tell us about some of the work you’ ve done in that capacity. I’ ve consulted for a number of restaurants and Food Festivals. It started in 2006 when I was in Toronto and met the then owner of Round House Restaurant in Bathsheba, Barbados Mr Bob Manley at a hotel bar watching a basketball game. He was having problems there and needed to turn things around and I offered to help. Looking back at it now, it was a monumental task. I was twenty-four, a year out of school, and here was this guy trusting my instincts, and my training sufficiently, I guess, to advise him. So, I jumped in the at the deep end and went at it. We created a whole new Inventory Control System, I wrote him a new
menu got rid of a lot of bad staff, trained the ones that were left and hired new ones, and helped him go from making a loss every month to a profit. Since then I’ ve consulted on the Barbados Food & Wine and Rum Festival, Taste of Barbados Festival, Blue Room Bar, and the recently opened Brito’ s Eat Fit Ave.
Any cooking tips and tricks you’ ll like to share? Cooking at its base is the application and control of heat. Once you understand how each cooking technique applies that heat and how to control it, then there is literally nothing you cannot do!
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