User:Everton Oral Smith

Given name Everton Oral Smith. I hail from a small community, called Chudliegh,  Manchester  in Jamaica. Like most professionals, I began working with food as a boy. “ Preparing food was something I did in school in Jamaica. My school emphasized cooking. But I also cooked at home. By the age of 12, I was making Sunday dinner for my family of eight”.

“I visited Nassau many times and finally settled here at the age of 25. “My first job was in an Australian downtown pub, but I soon landed a kitchen job at a high-end Restaurant on Paradise Island. I learned so much there. The staff was very experienced and I absorbed all of it. I have apprenticed at a French, Greeck ,American , Japanese and Italian restaurants outside and within major resorts such as Sandals and The  Atlantis. “In 2006, I was promoted to sous chef which was a major turning point in my career. Soon after I was promoted to head Chef at Carmine’s Bahamas restaurant. I trained in New York for that position. Two years later I was promoted to Executive Sous Chef at Bobby Flay at Mesa Grill Restaurant, From there I when on to work with Iron Chef Todd English Olives .(  also at Atlantis). That was a thrill for me”.

My career took off when I became a private chef at :www.blueeprivatecateringserv.com ( CEO ) That gives me a wider scope of exposure as vhef. It’s most rewarding. I have the chance to explore alot. Cooking is one of the most knowledgeable and creative profession i’ve ever known. As a Chef I value the freedom given to create culinary excellence, with the help of a strong support system and a focused culinary team.

What I love about cooking the most is the aroma of fresh herbs and spices as am   big on flavors. That’s my emphasis. I always encourage experimentation, But it’s always about the burst of flavor to enhance a guest’s experience. The key to cooking is to be creative. But first, you need to know your flavors. You need to understand what will make your vision come to life. You need to see a dish inside your mind….. That is how cooking as it should be.