ALEXA VON STROLLEY
‘Nuh weh nuh nice like yaad’ - to that chef Alexa Von Strolley can attest! Her dream is to make Jamaica’s food landscape rival the world’s finest culinary destinations. And indeed why shouldn’t Jerk Pork or Ackee and Saltfish be ranked with the finest foie gras? At Copperwood we’re all about building the local market, so we sat down with Alexa to discuss bacon, big plans and building Jamaica’s food scene.
Beards are trending for 2017 and so is “The Bearded Chef” Dwayne Smalling, executive chef of Rick’s cafe. His restaurant is at the top of cliffs and he’s certainly not afraid to take the plunge when it comes to culinary experiments. We sat down with Smalling to talk about thinking internationally, sourcing locally and cooking with no boundaries.
It’s all in the cards for 20 year old chef Haleem Card. The young chef was voted Observer Food Awards ‘Chef on the Rise’ when he was only 17. He certainly has a winning hand when it comes to taking culinary risks. From his Green Apple Vodka Bbq pork loin or his Top Hog cake made from pork fat, Red Stripe and candied bacon, he certainly doesn’t play by the rules. We’ll take a slice of both! We sat down stove side with the young chef to talk adventurous eating and how he got the name Haleem “di gyal dem buttercream”.