Sherman Barrett lives iron chef dream

Keisha Shakespeare-Blackmore, Staff Reporter

Chef Sherman Barrett never dreamt that he would be where he is today - sous chef at The Jewel Dunn's River Beach Resort & Spa, given his humble beginnings.

While Barrett did not have the luxury of getting formal culinary training, nonetheless he is an 'iron chef' in the kitchen. It is hard work and dedication that got him there. He told Food that when he was 12 years old, his mother gave him up, and because he was not fond of how the people he was living with were treating him, he ran away at age 16.

"I decided then that I had to go out on my own and see what was out there. I had to work in a supermarket to support myself and to go to school, " said Barrett.

At Maldon High, Barrett said he wanted to be an electrician or soldier, but as fate would have it, he was placed in home economics because other classes were full. The 34-year-old said he just went with an open mind because he needed to do something; so he gave it his best shot.

mishap

He smiled as he recalled his first practical experience in high school. The task was to make a marble cake. He said he was all geared up to 'throw down' in the kitchen, but unfortunately left his recipe at home. So he had to make it from memory.

"I ended up mixing all the ingredients together when I should have mixed them separately to show the different layers and colours when baked. My teacher asked me what I was making, if it was dirty water."

Despite the early mishap, he said the teacher was the one who encouraged him and kept him on track when he slipped up. He said he owed her much for setting him on the right path. He even won a Jamaica 4-H Clubs competition during his final year, and was offered his first job at Lee's Deli. But he did not take up the offer until a year later because, right after high school, he did a training course with Sandals Inn.

Barrett has been in the business for 17 years, but it was only seven years ago that he got his current rank. It started when he went to the United States and got a job at the Wequassatt Resort as a cook. Within two years, he was promoted to sous chef. He worked there until 2009 when he went to work at Margaritaville, and was promoted to executive chef within a year. During that year, he won Chef of the Year for all Margaritaville outlets in Jamaica and the Caribbean. He also won the Taste Jamaica Celebrity Chefs Cook-off, which was organised by Jamaica Trade and Invest under the aegis of Restaurant Week.

Barrett said the experience at Jewel Dunn's River has been great so far.

"Plus, I get to work with Italian cuisine, because we have an Italian restaurant at the hotel, in addition to coming up with new dishes; which is very exciting."

On a personal note, Barrett is married with two sons and, though he only gets to go home on his day off, it is a sacrifice he said they all know is well worth it.