Executive Chef James Ben Cottrell of the Marriott Marquis & Marina in San Diego, California
Executive Chef at the Marriott Marquis & Marina in San Diego, California James Ben Cottrell. (PHOTOS: GARFIELD ROBINSON)
Executive Pastry Chef at the Marriott Marquis Hotel in New York Steve Evetts.
Executive Chef at the Marriott Marquis Hotel in New York Armando Monterroso.
While other boys were riding bicycles and playing with GI Joes James Ben Cottrell had a keen interest in cooking. He often visited London and cooked in the kitchens of his grandmothers, who he regards as brilliant chefs. But that left him with little belief that one day he would become a top chef.
At age 12, Cottrell landed his first 'job' working in the kitchens at The Inn, a small restaurant at the Castle Hill Hotel in New Port, Rhode Island. Fast-forward 41 years, he is the executive chef at the Marriott Marquis & Marina in San Diego, California, with a palate developed from his trips to Africa, Bali, Brazil and Hawaii. His brilliance has landed him the position as culinary chef for the 237th US Independence celebrations at the Bank of Jamaica today. He and two other American chefs Armando Monterroso and Steve Evetts will be preparing a dinner themed: A Culinary Tour of the United States.
On Tuesday evening, his second day on his first ever visit to Jamaica, our Thursday Life team caught up with him at a welcome dinner at the Gariel Ferguson-owned G's BBQ at Marketplace in Kingston. We share his impressions of the island, meals he likes to prepare and more.
Q: Is this your first visit to Jamaica?
A: Yes it is. I have worked in the Caribbean in St Thomas with the Renaissance Hotel for three months, but I have never been to Jamaica.
Q: What was your first impression of the island?
A: I didn't realise how mountainous it was. I did a little research before I came here, so I realised that Kingston is more of the industrial/cultural capital of Jamaica. And the people have been very nice here. I've had a great trip so far.
Q: Except for tonight, what Jamaican cuisine have you had?
A: We had curried goat, oxtail, shredded cabbage, ackee and saltfish... the orange juice was so fresh... the Bombay mango, was the best mango I've ever had in my life! - And I've worked in Brazil for a long time so, I've had great fruits, but that's probably the best mango I've ever had. I'm very impressed with the food.
Q: What do you like to eat?
A: My wife's Brazilian so we eat pretty healthy at home - lots of vegetables, fish and chicken. We don't eat too much meat, very California.
Q: What is your favourite meal to prepare?
A: God, I have so many.... I make a dish called Bobo de Camarones. It's fresh cassava with tomatoes, palm oil, coconut milk, cilantro, green onion, and a shrimp stew and it's served with rice. Palm oil originated from the Ivory Coast, so it's an African-influenced Brazilian dish.
Q: When did you decide you wanted to be a chef?
A: I knew when I was 12 years old I wanted to be a chef.
Q: What is the best thing about your job?
A: Meeting people and learning different languages. I can speak Spanish, Portuguese and Arabic.
Q: What special dish(es) will you be preparing for the 4th July celebrations today?
A: We're doing a couple of things actually. I'm doing the north-east cuisine - so Reuben sliders, corned beef, hot dogs, and the Waldorf apple walnut salad.
Q: Which Jamaican chef, if any, would you most like to work with?
A: I don't know many Jamaican chefs, but I've met George Matthews and he's dynamite.
Q: Who inspires you?
A: Roger, an executive chef in Hawaii. I liked to have fun, and he told me to focus on my career. He got me on the right path. Everyone needs a nudge. That was my awakening.
Q: What can we expect from you in the next 5 years?
A: Success is never final. I want to have a culinary vacation that takes chefs to different places on vacations around the world to learn different cuisines. I think it's a good idea.
Executive Pastry Chef Steve Evetts of the Marriott Marquis Hotel in New York
Pastry chef Steve Evetts from the Marriott Hotel in New York City will whip up delectable delights for the 237th anniversary celebration of the Independence of the United States of America this evening. The over 600 guests will be taken on a culinary journey unmatched and unparalleled by any other of its kind. From a four-year apprenticeship in Leamington Spa in Warwickshire, England to 'the Big Apple', Thursday Life reveals the man behind the icing gun.
Q: Is this your first visit to Jamaica?
A: Yes it is.
Q: What was your 1st impression of the island?
A: The heat (laughs)...yes, but I also got a very laidback feeling. I didn't know it was so mountainous, like the ride from Montego Bay to Kingston there was just a lot of mountains and trees - maybe that's the reason the Bobsled team did so well (smiles).
Q: Except for G's BBQ at Marketplace in Kingston, have you had a taste of Jamaican cuisine?
A: Yes. At the Ambassador's residence we had oxtail and curried goat, but I have had Jamaican food before like jerk chicken.
Q: What do you like to eat?
A: Great authentic local food. I'm over the high-end food, I find it boring now. I love a meal that is well-balanced, not too heavy and flavourful.
Q: What is your favourite meal to prepare?
A: Fish and chips or French fries and deep-fried tempura batter.
Q: Why baking?
A: Well, I was trained as a general chef, but I found that I loved the creative/artistic side of baking and I understood it as a science; it takes patience and attention to detail.
Q: What is the best thing about your job?
A: Creating and executing a really great banquet where every plate is flawless and as perfect as it can be. I also enjoy training staff and helping in their development...it's really a family atmosphere at the Marriott and I appreciate that.
Q: What single moment in your career are you most proud of?
A: I was part of the Canadian Culinary Olympic team that won gold in 2004
Q: How do you select new meal ideas?
A: I eat out at restaurants and try the desserts, its not stealing because you go back and add your twist to doing things - you put your spin on it.
Q: What Jamaican spices would you like to incorporate in future recipes?
A: Scotch bonnet pepper, mangoes, ackee and jerk of course.
Q: What would you say are qualities a good chef must have?
A: He/she must be firm, honest and fair. You should be dedicated and be passionate about what you do. Don't make it about the money just try and make the best of your career.
Q: What can we expect from chef Steve in the next five years?
A: My lactose and gluten free cookies should be a hit not only in the US and Canada. I developed them and they're the best, they taste normal. Before I launched them whenever people would visit the office I would offer them one and they would be like 'this is the best cookie I've ever eaten' then I would be like 'it's lactose and gluten free and they would be shocked'.
Executive Chef Armando Monterroso of the Marriott Marquis Hotel in New York
Worldclass best describes the talented sous-chef from the Marriott Hotel in New York City, Armando Monterroso..
Having been trained at Johnson and Wales — College of Culinary Arts, Monterroso has taken on many a 'monster' task. Thursday Life caught up with the award-winning chef on Monday night at G's BBQ at Marketplace in Kingston.
Q: Is this your first visit to Jamaica?
A: It is my first time here.
Q: What was your 1st impression of the island?
A: I feel comfortable. I lived in Costa Rica for a while, so I knew what to expect, it's very tropical.
Q: Except for G's BBQ at Marketplace in Kingston, have you had a taste of Jamaican cuisine?
A: Yes. The good thing about being guests at the residence of the US ambassador is that they know what is important to us. They know that we're here to capture the culture and to enjoy everything local, so they ensure we get that.
Q: What do you like to eat?
A: I don't like anything specific (smiles) I don't know if that's a vague answer. I know about food, but I'm not prejudiced — I think food is like music, it takes you to that place and creates that perfect moment...sometimes you go somewhere and eat and you'll say 'that's the best meal I've ever had', but sometimes it's not that the food was great it was just the right thing at that time. I appreciate everything prepared with care and love.
Q: When did you decide you wanted to be a chef?
A: I studied to become an engineer, but I was failing. It got to summer, my friend was working in a restaurant and I got a summer job there as well. Being in the kitchen made me realise it was the place I wanted to be, and I feel lucky, not many people can say they have found what they want to do, but I can.
Q: Are there any similarities between both careers?
A: Yes the design and creative aspect is present in both. It also takes discipline and structure to efficiently do both.
Q: What is the best thing about your job?
A: Giving pleasure and basking in the special moments. I get to create experiences and engage people in a unique way.
Q: What's on the menu for the 4th July celebrations?
A: We will have dishes from the north-east and south-west regions of America. We will be using key ingredients like limes and herbs because acid makes everything pop. You can expect great flavours.
Q: What single moment in your career are you most proud of?
A: I have had a lot of great moments, but I have not yet had that 'ah ha' moment. In this business you always get the chance to create something better the next day.
Q: How do you select new meal ideas?
A: Cooking is an art, it doesn't just happen. I can put some music on or I'd be talking to friends and something comes up. You also need to travel and experience different cultures. What I do is not a job it's a lifestyle.
Q: What Jamaican spices would you like to incorporate in future recipes?
A: Scotch bonnet pepper and mangoes
Q: What will you take away from this trip?
A: The chance to work with the students who see us as this big thing, to create this experience for them is gratifying.
Q: Where do you see yourself in the next five years?
A: I want to do more in the Food and Beverage industry, to grow a little more. I want to control more to help create the atmosphere that brings out the passion in people. I want to bring the same passion I have inside the kitchen, outside of it.
Executive Chef at the Marriott Marquis & Marina in San Diego, California James Ben Cottrell. (PHOTOS: GARFIELD ROBINSON)
Executive Pastry Chef at the Marriott Marquis Hotel in New York Steve Evetts.
Executive Chef at the Marriott Marquis Hotel in New York Armando Monterroso.
     Executive Chef at the Marriott Marquis & Marina in San Diego, California James Ben Cottrell. (PHOTOS: GARFIELD ROBINSON) #slideshowtoggler, #slideshowtoggler a, #slideshowtoggler img {filter:none !important;zoom:normal !important}  [b class="status" style="margin: 0px 50px; font-weight: bold;"]1/3[/b]  |
While other boys were riding bicycles and playing with GI Joes James Ben Cottrell had a keen interest in cooking. He often visited London and cooked in the kitchens of his grandmothers, who he regards as brilliant chefs. But that left him with little belief that one day he would become a top chef.
At age 12, Cottrell landed his first 'job' working in the kitchens at The Inn, a small restaurant at the Castle Hill Hotel in New Port, Rhode Island. Fast-forward 41 years, he is the executive chef at the Marriott Marquis & Marina in San Diego, California, with a palate developed from his trips to Africa, Bali, Brazil and Hawaii. His brilliance has landed him the position as culinary chef for the 237th US Independence celebrations at the Bank of Jamaica today. He and two other American chefs Armando Monterroso and Steve Evetts will be preparing a dinner themed: A Culinary Tour of the United States.
On Tuesday evening, his second day on his first ever visit to Jamaica, our Thursday Life team caught up with him at a welcome dinner at the Gariel Ferguson-owned G's BBQ at Marketplace in Kingston. We share his impressions of the island, meals he likes to prepare and more.
Q: Is this your first visit to Jamaica?
A: Yes it is. I have worked in the Caribbean in St Thomas with the Renaissance Hotel for three months, but I have never been to Jamaica.
Q: What was your first impression of the island?
A: I didn't realise how mountainous it was. I did a little research before I came here, so I realised that Kingston is more of the industrial/cultural capital of Jamaica. And the people have been very nice here. I've had a great trip so far.
Q: Except for tonight, what Jamaican cuisine have you had?
A: We had curried goat, oxtail, shredded cabbage, ackee and saltfish... the orange juice was so fresh... the Bombay mango, was the best mango I've ever had in my life! - And I've worked in Brazil for a long time so, I've had great fruits, but that's probably the best mango I've ever had. I'm very impressed with the food.
Q: What do you like to eat?
A: My wife's Brazilian so we eat pretty healthy at home - lots of vegetables, fish and chicken. We don't eat too much meat, very California.
Q: What is your favourite meal to prepare?
A: God, I have so many.... I make a dish called Bobo de Camarones. It's fresh cassava with tomatoes, palm oil, coconut milk, cilantro, green onion, and a shrimp stew and it's served with rice. Palm oil originated from the Ivory Coast, so it's an African-influenced Brazilian dish.
Q: When did you decide you wanted to be a chef?
A: I knew when I was 12 years old I wanted to be a chef.
Q: What is the best thing about your job?
A: Meeting people and learning different languages. I can speak Spanish, Portuguese and Arabic.
Q: What special dish(es) will you be preparing for the 4th July celebrations today?
A: We're doing a couple of things actually. I'm doing the north-east cuisine - so Reuben sliders, corned beef, hot dogs, and the Waldorf apple walnut salad.
Q: Which Jamaican chef, if any, would you most like to work with?
A: I don't know many Jamaican chefs, but I've met George Matthews and he's dynamite.
Q: Who inspires you?
A: Roger, an executive chef in Hawaii. I liked to have fun, and he told me to focus on my career. He got me on the right path. Everyone needs a nudge. That was my awakening.
Q: What can we expect from you in the next 5 years?
A: Success is never final. I want to have a culinary vacation that takes chefs to different places on vacations around the world to learn different cuisines. I think it's a good idea.
Executive Pastry Chef Steve Evetts of the Marriott Marquis Hotel in New York
Pastry chef Steve Evetts from the Marriott Hotel in New York City will whip up delectable delights for the 237th anniversary celebration of the Independence of the United States of America this evening. The over 600 guests will be taken on a culinary journey unmatched and unparalleled by any other of its kind. From a four-year apprenticeship in Leamington Spa in Warwickshire, England to 'the Big Apple', Thursday Life reveals the man behind the icing gun.
Q: Is this your first visit to Jamaica?
A: Yes it is.
Q: What was your 1st impression of the island?
A: The heat (laughs)...yes, but I also got a very laidback feeling. I didn't know it was so mountainous, like the ride from Montego Bay to Kingston there was just a lot of mountains and trees - maybe that's the reason the Bobsled team did so well (smiles).
Q: Except for G's BBQ at Marketplace in Kingston, have you had a taste of Jamaican cuisine?
A: Yes. At the Ambassador's residence we had oxtail and curried goat, but I have had Jamaican food before like jerk chicken.
Q: What do you like to eat?
A: Great authentic local food. I'm over the high-end food, I find it boring now. I love a meal that is well-balanced, not too heavy and flavourful.
Q: What is your favourite meal to prepare?
A: Fish and chips or French fries and deep-fried tempura batter.
Q: Why baking?
A: Well, I was trained as a general chef, but I found that I loved the creative/artistic side of baking and I understood it as a science; it takes patience and attention to detail.
Q: What is the best thing about your job?
A: Creating and executing a really great banquet where every plate is flawless and as perfect as it can be. I also enjoy training staff and helping in their development...it's really a family atmosphere at the Marriott and I appreciate that.
Q: What single moment in your career are you most proud of?
A: I was part of the Canadian Culinary Olympic team that won gold in 2004
Q: How do you select new meal ideas?
A: I eat out at restaurants and try the desserts, its not stealing because you go back and add your twist to doing things - you put your spin on it.
Q: What Jamaican spices would you like to incorporate in future recipes?
A: Scotch bonnet pepper, mangoes, ackee and jerk of course.
Q: What would you say are qualities a good chef must have?
A: He/she must be firm, honest and fair. You should be dedicated and be passionate about what you do. Don't make it about the money just try and make the best of your career.
Q: What can we expect from chef Steve in the next five years?
A: My lactose and gluten free cookies should be a hit not only in the US and Canada. I developed them and they're the best, they taste normal. Before I launched them whenever people would visit the office I would offer them one and they would be like 'this is the best cookie I've ever eaten' then I would be like 'it's lactose and gluten free and they would be shocked'.
Executive Chef Armando Monterroso of the Marriott Marquis Hotel in New York
Worldclass best describes the talented sous-chef from the Marriott Hotel in New York City, Armando Monterroso..
Having been trained at Johnson and Wales — College of Culinary Arts, Monterroso has taken on many a 'monster' task. Thursday Life caught up with the award-winning chef on Monday night at G's BBQ at Marketplace in Kingston.
Q: Is this your first visit to Jamaica?
A: It is my first time here.
Q: What was your 1st impression of the island?
A: I feel comfortable. I lived in Costa Rica for a while, so I knew what to expect, it's very tropical.
Q: Except for G's BBQ at Marketplace in Kingston, have you had a taste of Jamaican cuisine?
A: Yes. The good thing about being guests at the residence of the US ambassador is that they know what is important to us. They know that we're here to capture the culture and to enjoy everything local, so they ensure we get that.
Q: What do you like to eat?
A: I don't like anything specific (smiles) I don't know if that's a vague answer. I know about food, but I'm not prejudiced — I think food is like music, it takes you to that place and creates that perfect moment...sometimes you go somewhere and eat and you'll say 'that's the best meal I've ever had', but sometimes it's not that the food was great it was just the right thing at that time. I appreciate everything prepared with care and love.
Q: When did you decide you wanted to be a chef?
A: I studied to become an engineer, but I was failing. It got to summer, my friend was working in a restaurant and I got a summer job there as well. Being in the kitchen made me realise it was the place I wanted to be, and I feel lucky, not many people can say they have found what they want to do, but I can.
Q: Are there any similarities between both careers?
A: Yes the design and creative aspect is present in both. It also takes discipline and structure to efficiently do both.
Q: What is the best thing about your job?
A: Giving pleasure and basking in the special moments. I get to create experiences and engage people in a unique way.
Q: What's on the menu for the 4th July celebrations?
A: We will have dishes from the north-east and south-west regions of America. We will be using key ingredients like limes and herbs because acid makes everything pop. You can expect great flavours.
Q: What single moment in your career are you most proud of?
A: I have had a lot of great moments, but I have not yet had that 'ah ha' moment. In this business you always get the chance to create something better the next day.
Q: How do you select new meal ideas?
A: Cooking is an art, it doesn't just happen. I can put some music on or I'd be talking to friends and something comes up. You also need to travel and experience different cultures. What I do is not a job it's a lifestyle.
Q: What Jamaican spices would you like to incorporate in future recipes?
A: Scotch bonnet pepper and mangoes
Q: What will you take away from this trip?
A: The chance to work with the students who see us as this big thing, to create this experience for them is gratifying.
Q: Where do you see yourself in the next five years?
A: I want to do more in the Food and Beverage industry, to grow a little more. I want to control more to help create the atmosphere that brings out the passion in people. I want to bring the same passion I have inside the kitchen, outside of it.