Sans Souci- Jamaican Cooking Experience

The Sans Souci Experience-


We finally had our much needed vacation and traveled to the Sans Souci Resort in Jamaica. Though it was vacation and I wasn't going to work...I couldn't help but take a tour of the kitchen and meet with the chefs.

I must say, the experience was incredible. Chef Valentine and Chef Simpson are amazing men and took time out of their busy day to share with me their love of Jamaican food and their inspirations in the kitchen (more of that to come in future blogs) The resort chefs do everything they can to purchase food products from local Jamaican farmers and businesses and in fact, about 98% of what they use in the kitchen is obtained locally.

I had an opportunity to visit with staff, pastry chefs, line cooks and the cooks who make some of the best sauces I've ever had. Each one welcomed me with a big smile and was eager to share their love of food, cooking and making people happy. If the pleasant feelings and warm smiles of these Jamaican cooks are somehow transferred through the food, no wonder everyone is happy in Jamaica. It's contagious!

Chef Valentine started cooking beef stew and curried goat at his mom's side and was cooking professionally at the young age of 16. His early start in the profession seems to have allowed his skills to blossom and his creativity to enhance the plates of patrons at the Sans Souci resort. From traditional curried seafood served with peas and rice to the not so traditional carrot rice cake topped with tomato basil sorbet, you're sure to be interested and pleased by the flavors each dish provides.

Chef Simpson, who has a true love for the art of food, begins his day at about 4:30 every morning and doesn't leave until well into the evening. His excitement in the kitchen and friendly support of his staff really makes things move in the right direction for early risers at the resort. A good vacation begins with a great breakfast, and Chef Simpson delivers just that! And with a big smile too!

What is the proudest moment for these two chefs? Participating in a national Jamaican cooking event...and winning the silver medal! Both men are so proud of that accomplishment and they tell me their moms are even prouder!

Thanks to the kind chefs at Sans Souci, we now have some of those excellent recipes to share with the world! Please credit these guys for some of the best coconut steamed shrimp, roasted pork and my favorite and recommended metal winner-

JERK Marinade

2 large onions
3 green onions
2 sprigs, thyme
3 cloves, garlic
1/4 cup vegetable oil
1/4 cup soy sauce
1/2 cup beer
1/4 cup vinegar
6 scotch bonnet peppers ( these are really hot!)
salt to taste
4 pimento seeds
1 small piece of ginger

Blend all ingredients together and use as a marinade or basting sauce for meat.

The Chefs tell me that if you grill or roast the meat, save the marinade that drips off, cook it and de fat it...this really enhances the flavor. You can also mix in 1 cup of pineapple juice and 1/2 cup of tomato paste to make a dipping sauce.

More on the trip and food adventure later!