Cooking with Chef Hensley Pryce

Youthful exuberance, a passion for his job and the desire to succeed by taking hold of every opportunity that comes his way are but a few of the things you will admire about Sandals Whitehouse Sous Chef Hensley Pryce.

Pryce, who hails from Friendship in Westmoreland, credits his love for cooking to his grandfather - the consummate baker.

"My grandfather was always baking something, and I loved watching him prepare his dishes," Pryce reflects fondly.

"I think that's where I fell in love with cooking."

In ninth grade, Hensley decided that he wanted to be a chef and has never looked back since.

After graduating from the Montego Bay Community College in 2003 with an associate degree in food and beverage management, Hensley got his first taste of the hospitality industry as an intern at Beaches Sandy Bay. Over a period of eight months, following his initial introduction to the business, Hensley quickly progressed from intern to casual to a permanent range cook.

Over the next few years, he seamlessly worked his way up and across the Sandals Group, making a stop at Sandals Negril, where he opened the resort's first seafood restaurant, Barefoot by the Sea, and in Milan, Italy, where he learned the fine art of preparing Italian cuisine.

"The training I received in Italy gave me a greater appreciation for international cuisine and a better understanding of how food is perceived in a First-World country."

Likes challenges

Since moving to Sandals Whitehouse, Pryce has been putting that knowledge to good use. As a sous chef, Pryce monitors the breakfast and lunch offerings inside the resort's largest restaurant, Bayside, and brings his unique culinary flair to daytime operations at Neptune's and Giuseppe's - the resort's Mediterranean and Italian restaurants.

Additionally, Pryce likes a challenge. "Throughout my life, things haven't been easy, so I've learned to work my way up by putting in extra hours and extra effort," he says, "and a challenge for me always presents an opportunity for self-motivation." Determined to succeed, and propelled by his dream of one day becoming a culinary ambassador for Jamaica, Pryce says cooking is his passion, it's his drive. "When you prepare a lovely meal, it's amazing to see the joy it brings. That means a lot to me, knowing that I've made somebody feel satisfied."

Mouth-watering flavours of the south

Callaloo Plantain Stuffed Grilled Chicken Breast

Ingredients

6 chicken breasts

2oz chopped fresh garlic

2oz chopped fresh onion

1oz chopped fresh scallion

5oz plantain

5oz callaloo

Method

1. Place stuffed chicken breast on heated chalk grill for three minutes, then finish in oven at 300F for approximately 10 to15 minutes.

Serving for 5 persons.

Herb Mashed Breadfruit

Ingredients

1¹/²lb breadfruit pealed and boiled

2oz chopped garlic

2oz chopped scallion

1oz chopped thyme

1oz onion

¹/² qt coconut milk

Salt and pepper to taste

¹/⁸ lb butter

1tsp nutmeg

Method

1. Boil breadfruit in a large pot for 15-20 minutes, then strain.

2. Add sautéed herbs to breadfruit, mash with butter, heavy cream and coconut milk, add salt and pepper to taste.

Saffron Coconut Sauce with Plantain Tomato Salsa

Ingredients

¹/² cup cooked plantain

¹/² cup diced tomato

1 red onion, finely chopped

1 stalk scallion

3tsp olive oil

3tsp sherry vinegar

Method

1. Combine all ingredients in a mixing bowl and stir gently, add salt and pepper to taste.

2. To be served with broccoli and sweet pepper for desired presentation.