... Rum Jungle Café and Bar?

Sheena Gayle, Gleaner Writer

Western Bureau:

"There is no other profession in this life or the next I see myself doing other than cooking," were the words of Bernard 'Pepper' Morrison.

Pepper, as he is popularly known, is the executive chef at Coral Cliff's Rum Jungle in Montego Bay, and has been serving up smiles through his culinary skills since 1978.

"I have been cooking for a long time," he affirmed. "I have worked as a chef on cruise ships, in hotels and restaurants and I never get tired of doing what I love to do. Plain and simple, I love it."

The challenge of catering for scores of customers every night during The Gleaner-sponsored Restaurant Week is something that he does not mind and looks forward to. Actually, the volume of customers during this period is very good for restaurants in Jamaica, he further added.

"Restaurant Week is the best thing to happen to Jamaican restaurants, the impact is just amazing. Friends of mine who never experienced this event are actually looking forward to it, and that's very good, so the word about eating out is getting out there," Pepper smiled.

His outgoing and vibrant personality is depicted in his food as the robust yet exquisite combination of flavours in each meal he prepares always provides encouragement for patrons to dine with him again. Such is his herb-crusted tenderloin of beef with creamy bourbon sauce that melts in the mouth on each bite, and it will be on the menu for Restaurant Week, November 13-21.

When he is not trying to pull off a 12-hour work shift, he enjoys preparing a lot of Italian meals for his children. "My children love pasta, so I find myself cooking a lot of it when I am home," he explained.

Although his international experience has him cooking all types of cuisines, he treasures his passion for seafood dishes.

"Each seafood has its own unique flavour when prepared, and I appreciate the complexity and simplicity of being able to bring out such unique flavours by preparing them differently and still having the maximum effect," Pepper noted.