Back in 2013, Chef Jamal Small scored gold for the Bahamas National Culinary Team at the prestigious Taste of the Caribbean event. This award-winning master of the kitchen shared with us a glimpse into his life as a chef.
Full name
Jamal Jermaine Small.
Where do you work?
As Executive Chef for Coventry Realty Ltd who owns Ocean Club Estates on Paradise Island.
What’s for dinner?
Vegan “chicken” wrap with salsa and sour cream.
What’s your favourite food/spice to work with?
Beef would be my favourite food to work with along with local habanero peppers.
Have you always known you wanted to be a chef? Are you formally trained?
Yes, I always wanted to be a chef and the dream was set in stone in fourth grade. I completed the National Apprentice Programme at the now University of the Bahamas, it’s an American Culinary Federation recognised programme.
Explain your cooking style in three words.
Flavour, eclectic, fusion.
If you had to pick a dish to eat every day for the rest of your life, what would it be?
Curry chicken, channa and roti.
Tell me what you do on a day-to-day basis.
Get into work check my reach-in coolers. I plan lunches and dinners in advance so on the day items just have to be pulled and prepared. I prepare lunch which consists of a complex salad and a main item. After lunch, prep is started for three-course dinner and canapés.
What was the first thing you remember cooking?
I think it was a BLT sandwich for school lunch.
When you’re not cooking where do you go for a good meal?
What’s your favourite thing to eat?
I love pizza.
What’s the best thing about your job?
The challenge of no menu being the same and creating all healthy options: nothing fried, no refined sugars and gluten-free.
Tell us what’s worst thing about your job?
Sometimes I miss traditional cooking methods and sauces from classical French cooking.
What’s your favourite/most impressive thing you’ve ever made?
Don’t have one favourite thing. Most impressive was a 12-course tasting menu that my guest absolutely inhaled.
What’s the worst thing you’ve made?
As an apprentice tried making a stone fruit terrine: epic fail!
At this point, what advice would you give to your younger self?
Never get sidetracked.
What advice would you give aspiring chefs?
If you love your craft, learn it, never turn your back or give up. If it’s just a job or hobby don’t waste time and money pursuing it. This career is not easy and only the strong survive. Put a bit of yourself in every dish: love is the secret ingredient.
What dessert do you want on your birthday?
Sticky toffee pudding and turtle pecan ice cream with a rum caramel sauce.
The proudest moment in your career so far.
Winning the Taste of the Caribbean Team of the Year and Chef of the Year (Beef).
What’s your life philosophy?
God, Family, Food. These three things keep me going. God wakes you up every day, your family helps keep you grounded. Food is my life; there’s no day I wake up and don’t want to see, read about, or prepare food. I wouldn’t have it any other way.