Chef Ricardo tips

Chef Ricardo was born in the beautiful Caribbean island of Jamaica W.I. I grew up in and around the busy hotels and restaurants of Ocho Rios, one of Jamaica's main tourist resort areas. Growing up as a young boy I had a keen interest in cooking. I spent a lot of time watching my elders cook many different dishes, especially my grandmother and father who loved cooking. My interest grew into a passion, after leaving school. I applied to be a kitchen assistant doing basic kitchen duties like preparing vegetables. Due to my eagerness I was given the opportunity to help prepare simple dishes like ackee and salt fish, rice and peas and brown stew chicken.

After a short period I was making these dishes independently. I stayed in this restaurant for two years and moved on to work in one of the top hotel resorts where I excelled and progressed into becoming a range chef. My duties included cooking, temperature control officer and ensuring sure that the presentation of the dishes was maintained to a high standard. I remained in this employment for ten years, during which time I also attended college for two years and obtained a chef certificate. Further to this I did a two year NVQ certificate in chef. I also have a landscaping certificate. I made many contacts during this time and I realised that there were more opportunities to study in London. Although this was not an easy decision for me I moved to London in 2006