Too Many Cooks in the Kitchen


Tips and Treats from Cayman's Talented Chefs



Chef Thomas Tennant

Michael’s Genuine Food & Drink


Q:
Where did you first learn your craft and how was that experience?
A: I learned most from just doing and experimenting. My mom and I would bake cookies when I was very young. And at the same age, Emeril, Mario Batali and Jacques Torres were TV personalities I looked up to. In the end, blood, sweat and tears will be the tell-tale signs of hard work and dedication that gets you to where you want to be.
Q: What is the most underrated ingredient—and why?
A:
The onion—or onion family. Most of the time, onions play a secondary role. Onions provide a base for almost everything. We would have a pretty uninteresting list of dishes if it were not for the supportive, humble role of the onion.
Q: When at home, what do you like to prepare for yourself?
A:
Epic sandwiches with great ingredients. I used to bake bread at home. I had my stone in the oven and dough that I carefully prepared.



Chef Tamera Clark
Black Trumpet

Q: What is your most prized ingredient and why?
A:Chocolate... who doesn't love chocolate?!
Q: Where did you learn your craft and what was the experience like?
A:
I was blessed to be accepted to one of the top schools in North America where I was surrounded by world acclaimed chefs.
Q: What is your favourite culinary gadget?
A:
My Hands.
Q:As a professional chef, what was your most humorous kitchen incident?
A: During my apprenticeship I have never laughed so hard when we had a battle of the sexes. The men could concentrate until the women distracted them, we won!
Q:When did you realise that you wanted to be a professional chef?
A: Watching my mother, grandmother and brother create delectable works of art and i got to sample all of them!



Chef George Fowler
Calypso Grill

Q: What is your most prized ingredient and why?
A:Butter - it will make more things taste brilliant!
Q: What is your best cooking tip for a novice?
A:
Start reading cookbooks!
Q: As a chef, what was your most humorous kitchen incident?
A:
Too many to remember! But one of the first happened when I was an apprentice ar rge Midland Hotel under chef Lefevre, I was taking chickens out of the rotisserie to take to the restaurant and spilt some of the fat on the kitchen floor - as I'm leaving the kitchen, I see the great Lefevre on his behind, on the floor, after slipping on the fat. I ran away and the sous chef quickly came to tell me to take a half hour break!
Q: What is your signature dish?
A:Sticky Toffee Pudding
Q: When did you realise you wanted to be a professional chef?
A:
At a very early age. I like eating!




Chef Andreas Schoenbauer

XQ's


Q:
Who was your greatest culinary mentor?
A: Peidro de Rosa, my first head chef.
Q: What is your favourite culinary gadget?
A:
The micro plane.
Q: What is the most underrated ingredient and why?
A:
Fresh herbs, because they enhance any dish dramatically.