Copperwood: "The Bearded Chef” huh? How’d you get the name and what secrets do you keep hiding in that luscious beard?

Dwayne: I got the name from my friend Randy Robinson (also a Pork lover and former pig farm owner). We would normally do Sunday cookouts regularly at his house and it was only natural that I’m always at the grill making magic. However, when the numbers grew from us as a group of friends, to inviting friends of friends, people would normally ask who was responsible for the great tasting food and Randy would always say “It’s the one and only Bearded Chef!”. As for the secrets hidden in the luscious beard, you’ll just have to wait and see, and who knows you may get to taste one of my secrets at some point!

Copperwood:Jamaica to the werl! As someone who works in the tourist industry, how do you think we can make Jamaica the next big culinary destination?

Dwayne: As with any destination, one of the key things that helps to shape them are events. However, how much post-production an event does is just as important as its execution. We have amazing events on the island that showcase Jamaican foods and in my opinion these events need to really invest in having more international partnerships and media presence so there can be maximum exposure of these activities and gastronomic presentations on a global level.

Copperwood: We love how your cooking is a fusion of local and international flavour. What’s your best ‘yaad to abroad’ recipe for cooking pork?

Dwayne: That’s an easy one. It would be my “From Scratch” Jerk Rubbed, Roasted Rib Rack which I always accompany with a delicious fruit of the season sauce. It isn’t as time consuming as it sounds, and it’s a recipe that can be easily reproduced. That’s always my aim when I create these recipes, I want people to go home and try them. Can check out this recipe here.

Copperwood: Mash up after work? Us too. What’s a recipe you would recommend when you want restaurant quality ribs in fast food type times?

Dwayne:

Sticky Sweet Smoked Pork Ribs
(Smoked Pork Ribs, Soy Sauce, Sesame Oil, Char Siu Sauce)

• You will of course need Copperwood Pork’s Smoked Pork Ribs (this is best because of the quality of the meat, and the fact that they are precooked makes this super easy to prepare).
• Preheat oven to 350 degrees (preheat at least 10-15 minutes prior to cooking).
• Coat ribs with 1 tsp Sesame Oil. Then place Ribs in oven, cook for a further 20 minutes.
• Remove Ribs, smother with Honey (2 tbsp), Soy Sauce (2 tsp) and Char Siu Sauce (2 tbsp) and cook for 5-10 minutes more. Then remove from oven, serve and enjoy.

Copperwood: Jamaica’s pretty sweet wouldn’t you agree? At Copperwood we’re investing in local industry and we have a dream to make the pork industry sustainable for farmers, what’s some of your suggestions for supporting local Jamaican industry?

Dwayne: I like to cook with fresh ingredients. The tradition of the “farm to table experience” is one I have come to adapt in my culinary executions. Farm-to-table often incorporates a form of food traceability (celebrated as "knowing where your food comes from") where the origin of the food is identified to consumers. Working with the local industry helps me tremendously in continuing this tradition, it gives me the comfort of knowing that my diners are consuming properly cooked food created with ingredients that are grown by local farmers who use organic practices and methods to grow their crops and rear their livestock. I strongly encourage each and every consumer to adapt the same practices and principles that I have, so that they in turn can ensure that they are taking care of themselves and by extension their families with what they are putting in their bodies.

Copperwood: Pork gets a bad rap for being fatty, but did you know it’s only 120 calories for a 3 ounce portion of pork tenderloin AND it has rival fat contents to chicken? What’s a healthy dish you might suggest to support the “beachbody” mission?

Dwayne: Grilled Pork Chops with sautéed vegetables is always a sure winner — proteins are very filling, so this dish strikes the perfect balance. I also personally used this when I was on strict diet program two months ago. I ended up losing 20 pounds and pork (chops) was one of the proteins I was allowed. There are 283 calories in a single boneless, cooked Pork Chop. Calorie breakdown: 54% fat, 0% carbs and 46% percent protein. Now if that isn’t one healthy piece of meat that helps with the “beachbody” mission, I don’t know what else is!