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PROVIDER & PRODUCER
Check out some Island favourites that have taken on the role of provider and producer.
Saucha Conscious Living produces fresh sourdough & kombucha Brasserie’s homemade honey makes a perfect accompaniment to a breakfast of fresh eggs collected from the restaurant’s hen house Heritage Kitchen is supplied with snapper and wahoo daily by a local fisherman Yara’s charcuterie includes sausages that have been prepared in house combining local spices with the most flavourful cuts of meat Petit Paris bakes fresh baguettes, croissants and pastries in-house every morning
Vivo works with local fisherman to provide fresh lionfish (an invasive species)
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without sacrificing quality. Two notable examples are the noodle cart located in Singapore’s Chinatown Complex that was awarded one Michelin Star for its $1.50 plate of noodles, and a sushi restaurant in a Tokyo subway station, owned and operated but Chef Jiro Ono, which was awarded three Michelin Stars in 2008.
and respected; consumers have healthy and affordable options; and chefs gain the creative freedom to experiment with ingredients at various stages in their life cycle (from seed to full bloom). As Chef Dylan notes, it allows one to create something unique that is true to the season and culture in which it is served.
Here & Now This shift continues today, as talented local and expatriate chefs continue to focus on Cayman’s fresh seafood, simple unique flavours and the importance of, and respect for, food in Caymanian culture.
Back To Basics with Relationships For chefs and foodies alike, knowing who their food comes from is now often considered just as important as knowing where it comes from. Chef Dean says “Getting to know the farmers and fishermen, their histories and personal beliefs, helps us understand how they reel in their catch or grow their food. And yes, it’s a little more work, but it’s worth the investment in time and resources because what you end up with is mutual encouragement to push the envelope."
An increased awareness of healthy eating, coupled with a preference for homegrown, sustainable food continues to gain traction. The Brasserie’s Chef Dean, a culinary pioneer in Cayman, was one of the earliest adopters of a philosophy he describes as “better local produce, for a better product on the plate, at a better price." The era of importing exotic delicacies to show chefs' innovation shifted to using fresh and delicious local produce to let the food shine in a simple and refreshing way. In essence, they were taking things back to the basics. Back To Basics with Food Philosophy Every chef knows that great food begins with quality ingredients. But great ingredients need not be incredibly expensive, imported or rare. The use of locally grown, raised or caught ingredients are supported by the presence of robust offerings at two weekly farmer’s markets: The Market at the Cricket Grounds and Camana Bay’s Farmers and Artisans Market. It’s a win-win all round: the ingredients are fresher and therefore taste better; it’s a more environmentally responsible choice; farmers and fisherman are valued
The menu planning process in Cayman is moving away from the classic vision of executive chefs huddled around fluorescent kitchen lights scratching ideas down on a pad of paper. Rather, it now often begins before the seeds are even planted. For chefs and farmers, the relationship has evolved from buyer and supplier, to a more collaborative effort. “I listen to the farmer. I ask them what is in season and what is coming soon. Sometimes farmers need to know if there is going to be a market for their product before they invest in the infrastructure like raising goats or breeding ducks and harvesting their eggs. They need to know someone is going to be ready to purchase before they go through all the trouble to produce the product. This dialogue is paramount to the success and sustainability of both the farm and the restaurant,” says Chef Dylan. Back To Basics with Production Inspired by Chefs Cindy and Delius, of the