Keisha Shakespeare, Freelance Writer
CHEN
AT ONE point he toyed with the idea of becoming an architectural engineer. In the end, however, his passion for cooking won out. Mark Chen grew up in Morant Bay, the St. Thomas capital, but moved to Kingston in 1981 to attend Campion College where he focused on the arts.
After school he worked as a manager for a wholesale in downtown Kingston, but in 1997 decided to follow his heart. He packed up and moved to Toronto, Ontario, Canada, studying culinary management at George Brown College. Still, even then, he wrestled with his decision to make the kitchen his place of work.
He was finally convinced he says, while reading in the library one day and came across a cooking catalogue. He adds that he immediately felt that he was indeed on the right path.
Cooking, notes Chen, has always been a part of him. His foray into the kitchen started as early as age five when he tried his hand at making simple breakfasts like bacon and eggs.
"Cooking is an expression. Like an artist, I express myself in the dishes I prepare."
Chef Chen is trained in French and Italian cuisine and caters from his home on Sunset Avenue in St. Andrew. He provides meals to office workers across the city and provides catering services for weddings, birthdays and office functions.
FIRST FOOD MEMORY:
My grandfather, Joseph Ho-On, loves macaroni and cheese soup, it's a family recipe. One day, when I was seven years old, I was hungry because I had eaten dinner early. So I decided to cook macaroni cheese soup.
It turned out well.
FOOD PHILOSOPHY:
The key to food is freshness and the quality of the ingredients. What you put in is what you'll get out.
KITCHEN/CUPBOARD CONFESSION:
Tahini sesame seed paste (made with Mediterranean ingredients). Most people will not expect me to have a paste that's made with Mediterranean ingredients because I'm Chinese.
WHAT FOOD COULDN'T YOU LIVE WITHOUT?
Shrimp it is just addictive.
FOOD YOU DISLIKE?
I don't dislike any food but, because of health reasons, I don't eat foods that are high in fat content.
THE LAST SUPPER:
If I had one day to live my last meal would be a chocolate mouse cake because I am a chocoholic.
Angel Shrimp Pasta
12 large shrimps
100g angel pasta
Marinade for shrimp
2 tbs. olive oil
Pinch of salt
Pinch of black peppercorns
Pinch of fresh basil
Pinch of fresh oregano,
finely chopped
2 cloves of garlic,
finely chopped
Sauce
3/4 oz butter
1 oz shallots, finely chopped
1 oz sake (wine)
3 oz shrimp stock
6 oz ml heavy cream
1 tsp. Thai fish sauce
2 fresh chilli peppers
2 oz red peppers
2 oz yellow peppers
METHOD
1. Boil pasta until al dente (not soft, still somewhat firm)
2. Set aside and toss with dash of olive oil.
3. Coat hot skillet with olive oil and sauté shrimps for 3/4 done.
4. Add shallots and sweat, cook for one minute.
5. Deglaze pan with sake and fish sauce.
6. Reduce by half and add shrimp stock
7. Add cream and butter.
8. Next add peppers and toss in pasta.
Serve immediately.
Alfalfa Endive Salad with Sesame Guava Vinaigrette
1 large ripe tomato
3 oz Alfalfa sprouts
1 American plum (found in some supermarkets) or turn mango
3 tsp. guava jam
6 Belgian endives
1/2 tsp. granulated sugar
2 drops sesame oil
Pinch black sesame seeds
METHOD
1. Whisk together guava jam, sugar, sesame oil, and vinegar and sesame seeds.
2. Cut and remove top quarter of tomato and remove pulp leaving an empty cavity to place salad in.
3. Cut up Belgian endive and place in tomato.
4. Drizzle with dressing and top with slices of plum and alfalfa sprouts.
Serve chilled.
