The private world of gastronomy

Fri, May 3rd 2013, 06:58 PM

Name: Ron Johnson
Position: Culinary artist, Savory Art Culinary & Consultation Service
Guardian Business: Can you briefly describe your experience in the tourism sector and what your role is today?

Ron: I've been a part of the hospitality industry since the age of 16. I was an apprentice chef at the Atlantis Resort & Casino and eventually left my post for educational pursuits. However, during my tenure at the property, I've always felt a strong sense of pride and responsibility ensuring guest satisfaction, simultaneously pleasing my superiors. Whether local or international cuisine was requested, working independently or with a team, contentment was the primary goal. It should be noted that in most areas of people activity, food is involved either in overt or subtle ways.
After attaining my formal educational goals, I've currently been active as a personal/private chef for celebrities, affluent individuals and occasionally working aboard yachts (seven in total thus far), cruising to the Exuma Cays and sometimes Harbour Island, showcasing elements of island flare and other cuisines to the best of my ability. At 31, I would see myself as a culinary ambassador of sorts, particularly to those unfamiliar with tropical cuisine.

GB: Why did you choose to work in tourism as a career?

Ron: At first, the career chose me, along with my mother's stern guidance and foresight. After graduation from high school, I had no idea of what path I would take. I felt idle, without purpose and eager to make a quick buck. I enrolled at The Bahamas Hotel Training College (now called School of Hospitality Training Studies) and found myself performing fairly well, particularly out of fear and love. The fears of letting anybody think I was inadequate were intertwined with my affinity for the profession.
I eventually simmered down and found it was something that I could handle fairly well. It allowed me to be creative with my hands, only limited to what my mind could conceive. A friend told me that certain African tribes believed that your spirit/vibe was transferred into your food creations. I would hope people get an overwhelming sense of love and commitment when they taste what I create.

GB: What has been your most memorable moment?

Ron: Most experiences I've had thus far have their own merit in my life. One in particular, as Montell Williams personal chef aboard a three-week yacht trip throughout the Exuma Cays, still permeates in my memory. Although I've had the pleasure of cooking for him a few times prior to the most recent trip, we had a chance to really have in depth discussions about my future in general and I got to interact on a higher level with his family and staff; they were truly appreciative of what I fed them and the level of professionalism I maintained. Beware of getting too 'familiar' with a guest or client by the way.
Notwithstanding, they were appreciative to the point that they questioned and hesitated dining out on other yachts they got invited on or local restaurants because the precedent I set made them compare my performance; they said it was better than others. The reassuring moment came when he complimented my mother about my professionalism and gave me a hefty 'thank you' gift that made me smile from ear to ear; he personally gave me his contact information as well.

GB: Has the industry changed since you started your career? How?

Ron: Where to begin? I'm a bit at a disadvantage properly responding to this, as my personalized service isolates me to a degree. However, I converse with colleagues and make observations as well. On a side note, the common misperception is that when one sees a chef jacket of sorts, they automatically assume you are employed at a hotel. There are other atypical, unconventional places chefs work at such as stand-alone restaurants and chocolate factories, as well as in positions as personal chefs, food and beverage directors and managers of franchises and supermarkets. The industry has changed in other ways as well to my knowledge. As we are in the Information Age, access to revered techniques, recipes and ideas are easily accessible at the speed of touch and type. I'm also noticing a stronger push for utilizing native grown produce.

GB: What should The Bahamas focus on to stay competitive?

Ron: This is a hard question to answer in that a definite response does not justly address a myriad of issues one may perceive. However, I can speak to factors such as nutrition, redefining and elevating our cuisine and adapting more European culinary disciplines in our forte. Generally speaking, our food is truly tasty and satiating. Tourists from across the globe make an effort to try chowders, stews and souses, fritters, peas n' rice, Bahama Mamas and other local gastronomy. Adversely, our diet impairs our health. Finding creative ways to preserve or create new flavors with an emphasis on wellbeing for the health conscious or apprehensive tourist (or native) is barely exploited.
Lastly, for those with a high appreciation of fine dining, we can improve on presentation and modern techniques; the taste is already there.. I'd like to see a Bahamian restaurant achieve a Michelin Star or three, fully exploiting local produce. That would definitely garner attention to our country and perhaps promote more food-based tourism to a different audience.

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