What's Cookin' Cayman - Cayman's Best Chefs 2015


Candid Q&A's from Cayman's most 'colourful' chefs


Chef Benz
Wok-n-Roll

Q:
What places have inspired your cooking?
A: Thailand, Hong Kong, Japan, New York and Cuba.
Q:What is your most prized ingredient and why?
A:Whisky. It gives a kick to the taste!
Q:What is your guilty food pleasure?
A: Local Cayman stew, conch, baked lobster and Cayman local fried fish.
Q:What's your favorite piece of kitchen equipment?
A: The wok.
Q: What is the best advice given to you as a chef?
A: Whenever you cook, do it from your heart and if it is your passion, you will never go wrong.





Chef Jen Skrinska
The Greenhouse Cafe

Q: Who or what inspired you to become a chef?
A: I grew up in a household where everything was made from scratch, and we always had so much fun helping in the kitchen.
Q: As a chef, what was your most humorous kitchen incident?
A:
Laughing and playing pranks are a daily occurrence in my kitchen as I think keeping happy vibes in the kitchen shows through in the food
Q: What is your most prized ingredient and why?
A:
Love. It makes or breaks every dish that comes out of the kitchen.

Q: What is, in your opinion, the next big culinary trend?
A:
I hope we travel back to the roots of cooking with real and pure ingredients.
Q: What is the best advice given to you as a chef?
A:
When I cooked for and then met Julia Child, she made me realise that the food you present is an extension of yourself and how much effort you have put into the dish you created.



Chef Sandy Tuason
The Westin Grand Cayman Resort & Spa

Q:What is the best advice given to you as a chef?
A: Be focused. Be disciplined. Be persistent. Keep pushing yourself. Always have fun. Always be humble. It’s a tough industry.
Q: What tips would you offer a chef at home?
A:
Have fun and learn your family’s recipes. Taste, taste and taste again.
Q: What is your earliest food memory?
A: Eating at a roadside stand in the Philippines with my mom when I was about four or five years old. 

Q: Have you ever cooked for anyone famous and if so who?
A: I worked in NYC for 20 years…so plenty. Presidents, heads of states and celebrities. After a while, it’s not important. It’s about cooking properly.  
Q: What’s your favourite piece of kitchen equipment?
A:
My knives. My hands. My tasting spoons.
Q: How would you describe your approach to cooking?
A:
Respect your craft, your profession, your products, your team. It’s a great profession because, even if just for one night, you can make memories for others. You can make people happy.




Orrel 'Rambo' Williams

Duke's Seafood & Rib Shack

Q: What is your best cooking tip for a novice?
A: Recipes don’t need to be followed, use it as a guide. Be creative with what you love.
Q: What is, in your opinion, the next big culinary trend?
A:
Back to basics. Homemade food from the soul.
Q: Who or what inspired you to become a chef?
A:
My mother. She is a great cook. She always inspired me to cook with my heart.
Q: What are your most prized ingredients?
A:
Salt, pepper, thyme.