Chef Gary Birkett Brings the British Touch to Grenada
Written By: Anonymous on Tue, Aug 26th 2008
For me one of the best parts about the restaurant industry is having the opportunity to work with a talented chef. Most of all my closest friends throughout the years have been chefs because they have the same passion for food that I have for wine. Learning about different flavors and textures has contributed a great deal to my overall palate and my understanding of the necessary synergy needed between wine and cuisine. Long story short, I owe a great deal to them. When I first met Chef Gary Birkett I immediately knew that he possessed a natural talent for his trade. Originally from Liverpool, he was a member of the Welsh National Culinary Team and he has worked in many exciting parts of the world, including Germany, Malaysia, and even the Sydney Opera House in Australia. I have encountered numerous chefs in my time that have more ego than real talent and they never really succeed in this industry. The best chefs, in my opinion, are the ones that share their knowledge, and pass on their talents to others. This past week I have watched Gary work with entire kitchen staff and I am amazed at the time that he takes with each person and his ability to inspire them to be better at what they do. The people of Grenada are eager to learn, but there are not many opportunities for them to progress in a restaurant industry. Gary has taken a staff of young eager individuals and groomed them in the art of preparing fine cuisine. Since the menu relies on local produce, it has been interesting to see how Gary takes on classic products and creates a new spin on them. In the next few articles I will tell you more about some of the local fruits, vegetables, and traditional dishes of Grenada and how Verandah has created a modern spin on the local dishes of Grenada.
