Shelly-Ann Thompson, Freelance Writer
Chef Neville Clarke adds white wine to his garlic shrimp pasta. - RUDOLPH BROWN/CHIEF PHOTOGRAPHER
NEVILLE CLARKE, the chef at Starapples Restaurant, began his cooking days when he was 10 years old. His first dish, gungo peas soup, that he cooked for his family, was filled with worms. Mr. Clarke, being a child, didn't know that the peas must be washed before cooking. "The sad thing too was that everybody had to eat the soup as there was nothing else to have," he recalls.
That was a learning experience for Chef Clarke. After cooking for many years, he is willing to explore new culinary ideas. "I love being a chef very much, it is just a part of me. I know nothing else but being a chef. It's good when you learn to cook and what cooking is all about. A lot of people eat but don't know how to prepare food the right way," he says.
Mr. Clarke, 40 years old, studied cookery at Stokes Hall High School (now St. Thomas Technical High) in St. Thomas, as his vocational subject.
EXPERIENCE
After high school, he worked at several hotels. Some have been: Bath Fountain Hotel in St. Thomas for six years; the former Oceana Hotel, downtown Kingston for three years; former Prime Minister Edward Seaga's, Enchanted Gardens Hotel in Ocho Rios, St. Ann for three years; the Bloomfield Great House Hotel in Mandeville, Manchester for one year; and the Christar Villas Hotel on Hope Road for almost two years. He also pursued a certificate in meal planning and food preparation at the College of Arts Science and Technology (now University of Technology).
His most cherished experience as a chef is copping two awards - Employee of the Year and Employee of the Month - from Mr. Seaga while at Enchanted Gardens. "I felt great, I think I deserved it because I worked hard."
Mr. Clarke is not afraid of working hard. "Working in a tense atmosphere is a learning opportunity. Whenever I cannot learn something new,
I just move on." That may explain why he has worked at different restaurants.
At Enchanted Gardens, Mr. Clarke learnt to cook Thai, Lebanese and Italian cuisine.
"The Oceana was another great experience. There I learnt a lot about cooking French dishes." With knowledge of so many dishes, it is very difficult for him to choose a favourite.
But being a vegetarian for 12 years, his favourite is vegetable lasagne made with eggplant, zucchini, tomato, broccoli, cauliflower and tomato sauce.
"Nobody can't cook it better than me either. I will taste it, but I don't have to, as being in the business for a long time, your judgement of seasonings becomes very good."
Enjoying being a chef and believing that he is good at his job, Clarke is aiming to be at the top of his profession. Among his goals is to work at the prestigious Ritz-Carlton Rose Hall Hotel in Montego Bay, St. James. 'It's a good opportunity and I think they have a lot to offer," says Clarke.
In the meantime, Clarke is at Starapples, on Hope Road, St. Andrew. "Starapples is a great place to be because we have great food, great ambience and great location, and the taste is good as we are always trying to please the guests." Starapples has a daily menu and opens from 11:30 a.m. to 9:00 p.m. and closes at 10:00 p.m. on weekends.
