Bermunchies Spotlight: Janelle Williams

In our next instalment of our Spotlight series, we got to sit down with Bermudian chef Janelle Williams where we got to learn a bit more about what drives her as a chef.

 

 

BM: Describe yourself using ten words.

JW: I consider myself to be very artistic, adventurous, genuine, passionate, determined outgoing ,particular, gracious, self-effacing and charismatic. 

BM: How long have you been interested in Culinary Arts?

JW: I started my culinary journey on May 18th 2005 as a kitchen helper. I used to peel 50lb bags of local carrots and potatoes daily. It wasn't until about 6 months to nearly a year into it that I actually focused and found a real interest in Culinary Arts.

BM: Who would you say is your biggest culinary influence?

JW: I'd have to say Gordon Ramsey! Truly he is a brilliant 'culinary mogul'. He expects nothing but the best and the whole world knows and recognizes that. It would be an honor to meet him one day. 

BM: Other than cooking, what else interests you?

JW: Other than cooking? I'm always cooking! Reading- I like to read. I don't really have a specific subject/topic to read but anything knowledgeable that feeds my mind. Knowledge is powerful. I also like blogging but I never seem to have the time to do so anymore. 

BM: Where has your career led you? 

JW: My career has led me to be obsessively creative, and to be known for exactly that. Over the years I have learned that cooking is science. In most cases, cooking is a mystery too. I usually figure out the flavor(s) that I want present, then I skilfully combine other various ingredients which creates a whole new concept. 

Presently, my creativeness is a 'glorious habit', it's my own personal brand really. I love when people ask, "What's that?" And I'd say whatever it is that I'm making and they reply with -"What? I've never ever heard of that before!" (Exactly my point!). It makes most people even more curious usually seeking to acquire a taste or sample. 

Previously I was a senior Chef de Partie at Docksiders Pub & Restaurant, with later obtained the role and title as Sous Chef. Working there was a great experience especially because I had free-range to create anything I dreamed of really. I found myself thinking outside the box often, which peaked a general curiosity with customers. Eventually I gained a huge amount of respect and trust. It was then that I started creating a huge name for myself. I was known as "J" or "mama" in the kitchen. 

Last year I entered "Bermuda's Rising Chef of The Year Competition". Although I did not win, I won audience favorite which still meant a lot! I totally enjoyed the experience. 

October 2014, I set out to bake 500 loaves of avocado bread (with the help of wonderful friends, a team 3 to be exact), for a trusted charity- Young Life Bermuda. Avocado bread was a HUGE HIT! Everything sold out within a few hours. It felt SO GOOD to give back whilst using my God-given talent. 

Currently, I'm the Head Chef of a private firm. I also do private dinners in my spare time. I have met so many great people from all walks of life and from each corner of the world. I have delivered numerous delectable meals. I am pleased with all that I have accomplished in my career thus far. September 6th I entered another chef competition, "Selena's Causeway Throw-Down BBQ competition." My partner (Shellvina Caines) and I won the whole competition overall, under the name; "The First Ladies". We were the only all-female team. It was the best experience ever!! 

 

BM: What have been some of the highs and lows of working in the culinary industry?

JW: Well, I'll start with the lows. 

I feel that the lows in the culinary industry include learning to get along with diverse personalities. All the many personalities you will stumble upon can either motivate you or discourage you completely. Honestly, it can be detrimental to ones future as a chef. You must have a very 'thick' skin and posses a genuine positive attitude to survive in any kitchen. You must learn to take things in stride and pick your battles. Make sure you pick your battles professionally and calmly. 

I'd say the highs in the culinary industry have to be the reaction of the customer(s). Witnessing someone's reaction to a delicious meal is indescribable, yet so very meaningful! The feeling of making ones day by offering kindness on a plate is such a beautiful thing. It really leaves an everlasting impression on both you and the customer that enjoyed whatever you constructed for them. Truly, I have left impressions on many people throughout my culinary experience. I feel beyond accomplished. 

BM: What are some of your specialty dishes?

JW: My specialty dishes? I have tons! I often feel that most things that I have created and cooked are special because cooking means everything to me. I dare to be different-ALWAYS. But if I had to narrow it down, I'd say: Moroccan Pumpkin curry, Béchamel lasagne, Herbed-Apple Chicken, and Pineapple paw-paw casserole with tarragon are just a few of my many specials. I also enjoy making soups and fruity vinaigrettes. 

  

BM: What advice would you give to a young Bermudian's who are interested in pursuing a career in culinary arts?

JW: Any industrial kitchen is TOUGH- Pointblank. There's always conflict, long hours, and demanding customers. Those are 'fixed things' really. It's up to the individual to understand that mostly everything and all that comes with being a chef is a lengthy process. You must be willing to learn and figure out ways that best suits you and apply it to any situation (good or bad). 'You never repeat the same day twice in a kitchen.' The advice that I'd pass on to any young Bermudian(s) interested in pursuing a career in culinary arts is very simple. Starting out you should consider yourself as a sponge, absorb as much knowledge as you can. Soak up all and any purposeful advice. As a chef, there are no boundaries to learning and growth. The skills you will obtained along the way will trickle out into the necessary areas of your journey. I'd also like to add- Condition your mind to work hard and always carry out a positive yet, hungry attitude. I say that because your attitude determines your altitude. Be gentle, but firm and remember to stay positive always. Being positive will place the right people/mentors in your path. Push yourself to be better and go above and beyond, that extra mile every so often. Presentation and flavor is key! Never be afraid to express both, freely through your dishes. Overall, just be great in all that you do and don't ever ever ever take anything personal. 

BM: Where do see yourself professionally in 5 years?

JW: I have tons of ideas and scenarios as to where I see myself in 5 years. Truthfully, in 5 years; I STILL want be as driven and as passionate about cooking food as I am today really. I'd love to start a "Restaurant Rescue" here in Bermuda. I'd love to share my skills and innovative ideas for struggling establishments to flourish.  I want to breathe life into Bermuda's food scene as a whole. I want to boost the culinary standards here. I'd want to see and or offer diverse menus, push for unforgettable service all over, and to ensure that nothing but love and passion is sprinkled on every plate- Island-wide!

 

                                                               

 

 

Connect with Chef Williams to keep up with her culinary adventures on Snapchat by adding the username chefj45!