Yazar: Ken Brown

Being the oldest child, from very early I had to learn how to prepare and cook meals for my younger siblings and parents. My father was a farmer and butcher. He taught me how to cultivate food, how raise poultry, and farm animals, and how to butcher them humanely. My grandmother, mother, and aunts taught me how to prepare and cook traditional delicious Jamaican meals. From them, I learned about cooking and developed a liking for experimenting with different recipes ingredients. Ken Brown studied art and painting, and enjoys cooking and experimenting with food and recipes from different countries. Trained as a chef and catering with Michelin star chef in England, Sweden, and Germany. Ken devoted many years cooking, researching, experimenting, and compiling Jamaican and Caribbean recipes. Ken regards cooking as chemistry, experimenting, compiling, and blending different ingredients to create palatable taste. Owned, and worked in many different Jamaican and Caribbean restaurants and Café in Europe. Developed vast experience cooking for private functions, parties, schools, hospitals, and at homes for the elderly, where he also develops the skill combining and enhancing food flavour and taste. Ken regards cooking as an art and an extension of his artistic expression and endeavours.