As we number down to our nineteenth organizing of the Jamaica Observer Table Talk Food Awards slated for Thursday, May 25, 2017 we shed light on those accused of elevating our cooking to the guests to our shores. We began with Sandals Resorts International and proceed with this week in the kitchens of the Half Moon Hotel.

Cosimo Riccardi — Chef de Cuisine, Il Giardino Restaurant at Half Moon

Culinary expert Cosimo Riccardi, right now gourmet specialist de food of Half Moon’s Italian eatery, Il Giardino, has 13 years of involvement in the eatery business. His excursion began in the UK as culinary expert gardemanger before advancing toward Italy working in two-star Michelin-evaluated eateries.

Amid his residency at Il Giardino, Riccardi has presented dishes with impacts from Naples, Italy and has made utilization of the regular herbs in the herb cultivate at Half Moon, and in addition new and occasional vegetables found in Jamaica.

Christopher Golding, Chef De Cuisine, Sugar Mill Restaurant

Golding concentrated home financial matters in secondary school before wandering into the kitchen of the Wyndham Hotel as a student. Assist down to earth abilities were sharpened at the Sans Souci Resort. Enlisting at the Hocking Technical College in Ohio, US, the Caribbean Training Institute and the HEART Academy in Runaway Bay managed him the fundamental accreditations. It wasn’t much sooner than his longing for experience grabbed hold and Golding ended up on board the Premier Cruise Lines, where he put in five years as culinary expert de partie, and later as its sous gourmet specialist.

Notwithstanding working with the Premier Cruise Lines as a culinary specialist de partie and sous gourmet expert, Golding likewise worked at the now-dead The Ritz-Carlton Rose Hall Resort and Spa in St James for a long time as cook de partie, colleague sous gourmet specialist and sous gourmet expert. He joined Half Moon in 2008 as sous cook for the resort’s ocean side eatery, Seagrape Terrace.

Rudolph Bailey, Sous Chef, Seagrape Terrace Restaurant

Rudolph Bailey carries with him 19 years of involvement in the culinary expressions. Having been prepared at the HEART professional focus in Trelawny, Bailey acknowledged his first occupation at a visitor house in Fairfield, St James get ready dinners for the little number of visitors who might remain there. Before taking up the sous culinary specialist position at the Seagrape Terrace, he worked at the Sugar Mill Restaurant – granted the Norma Shirley Restaurant of the Year in 2016 at the

Jamaica Observer Table Talk Food Awards.

Throughout the years, Bailey has built up an affection for flavors, for example, cilantro and tarragon, alluding to them as “new” and “interesting” fixings with solid flavors that function admirably with the dishes he appreciates get ready. One of his favored dishes is flame broiled sheep with simmered garlic and rosemary, taking note of that sheep doesn’t require much and the fixings are to upgrade its regular flavor.

Nicholas Castillo, Sous Chef, Sugar Mill Restaurant

Having attempted his hand at various occupations previously, including development and business enterprise, Nicholas Castillo got to be distinctly attracted to the culinary expressions. He says his secondary school culinary educator alluded to him as “a characteristic” and this propelled him to seek after the culinary expressions at the HEART Culloden Vocational Training Center before joining the group at Sandals Negril.

Roused by his mom and her cooking systems (she makes a phenomenal escoveitch angle), Castillo watched precisely for a long time and has since built up his own style, which incorporates trying different things with garlic, a most loved of his because of its satisfying fragrance and taste. He keeps on being roused and inspired by the “wows” he gets from visitors at Half Moon who discover his dishes delightful.

Gabriel Villagra, Head Pastry Chef, Half Moon

Gabriel Villagra has made considerable progress from his home in Buenos Aires, Argentina. With over 10 years of involvement in the realm of cakes, Villagra was prepared at the Institute Argentine Culinary in Argentina before going to the Ecole Gastronomique Bellouet Conseil, Paris, France. It was in the city of affection, where he began to look all starry eyed at the craft of cakes and remained in Paris to fill in as a baked good culinary expert in a bread kitchen there.

Villagra says he is the main dough puncher in his family and is pleased with the way he has trod, which has conveyed him to Jamaica. It is here where he now shares his affection for chocolate – an adaptable fixing in a wide range of treats – and enjoys treks to Ocho Rios, his most loved place in his new home.

Source: Jamaica Observer