Keisha Shakespeare-Blackmore, Staff Reporter

Chef Desmond Durrant (left) serves up his sauteed mixed vegetables under the watchful eye of food and beverage manager, Kirk Clarke. - Ricardo Makyn/Staff Photographer

Desmond Durrant knew he was destined to be a chef when, from his teenage years and while attending the then Tivoli Comprehensive High, he was the lunchtime 'run a boat' cook.

Back then Mr. Durrant lived in Trench Town, the neighbouring community. Therefore, it was easy for him to go home at lunchtime and whip up a quick meal. Plus, he used to pre-cook some of the food before going to school.

Coming from a family involved in the food industry, he wanted to study home economics. However, his school would not allow it. After high school he enrolled at Runaway HEART Hotel and Training Institute where he studied hotel catering in 1994.

The 29-year-old executive chef at Robin's Bay Village & Beach Resort in St. Mary has a burning passion for cooking. He is always aiming to climb the ladder of success in the food industry. "I love cooking but I will never stay at one place too long. And when I see an opportunity I will take it," said Mr. Durrant.

Aiming Higher

Being someone who is always aiming higher, he has worked in restaurants both in Jamaica and abroad. From 1994 to 1999, he had stints at Runaway Bay HEART Hotel, Grand Lido Braco Hotel, Enchanted Gardens, and San Souci Resort and Spa. Plus, he also worked aboard a cruise ship, Royal Caribbean, for 16 months.

Having worked in so many other restaurants he has been at Robin's Bay Village & Beach Resort for the past 11 months. He told Food that he is a keen observer and he likes learning other chefs' styles to add to his. He says the secret is to master sauces and soups. And mastering both is what keeps him vigilant. He noted that though he is more like a Rastafarian he has to taste what he cooks. "I have to taste what I cook even if it's pork. I have to know what I am serving my guests."

Though he has received formal training, he also learnt a lot from his grandmother, Mavis Daley.

Food Philosophy: Presentation and taste are key in any dish.

Favourite food: Cheese ravioli

Favourite dish to prepare: I love Italian cuisine.

Food hate: I am not a meat person. I am more a lacto-vegetarian.