Dwight Davis prepare pak choi to add to his scrumptious chicken chow mein. - PHOTOS BY IAN ALLEN/STAFF PHOTOGRAPHER
DWIGHT DAVIS, 35, a chef at Milk River Hotel & Spa in Clarendon has magic fingers when he is cooking. He developed a knack for cooking from he was a boy. Though he cannot rememer when he started cooking, he remembers cooking for his parents and siblings.
Being part of a 15-member family, he developed his skills of cooking for a large crowd. As such, on many occasions as an adult he was asked to cook for weddings, birthday parties and church functions.
Mr. Davis is now unofficially one of Milk River's main village chefs. Known for his creativity in the kitchen, his skill is well sought after. People from his community love his salads. One of his famous salads is the breadfruit salad. It is comprised of breadfruit mixed with carrots, string beans, green peas, sweet corn, onions, mayonnaise, and a dash of sugar.
Mr. Davis says he does not stick to the ordinary everyday recipes but experiments with his dishes making them into masterpieces. Though he loves cooking everything that can be cooked, he prefers to prepare chicken and salads.
Cooking is his livelihood. Therefore he decided to further his natural skills by pursuing a course in Culinary Arts at Chung's Catering School in Kingston in 1996 and at Kennel's Art Academy in Hanover in July 2004.
Mr. Davis worked at industrial catering at Jamalco in Clarendon. Also he opened his own little restaurant in his community for a year in 2002. He later moved on to work at his current job at the Milk River Bath. Mr. Davis will be cooking for a birthday party on New Year's day.
- K.S.
