Spicy, mouth-watering and tantalizing are just a few words that come to mind when you think of Caribbean cuisine and Walkerswood delivers every time.
Walkerswood is a small rural community nestled in the cool, rolling hills in the garden parish of St. Ann, and is home to an internationally well-known company of the same name, producing some of the traditional products that are used in Caribbean cooking. The Walkerswood Caribbean factory supplies over 20 products, such as the country’s signature famous Jerk Seasoning, and became the first company to export it from Jamaica. In order to make their products very accessible to Caribbean cuisine lovers, Walkerswood has set up distribution locations in the USA, Canada, UK, New Zealand and the rest of the Caribbean islands.
Just as Walkerswood is synonymous with delicious Caribbean cuisine, the Jamaica Food and Drink Festival has become a powerhouse event on the annual foodie calendar, highlighting the best of the island. For an entire week in the month of October, the foodie capital of the Caribbean, Kingston, comes alive as the Jamaica Food & Drink Festival hosts its annual event showcasing the island’s most talented chefs, masters and wine and spirit experts. Also invited are international chefs, hosted by powerhouse names to create and offer up their own island inspired culinary masterpieces. Walkerswood, true to its reputation of excellence in Caribbean cuisine, will be showcasing the food stylings of culinary ambassador Chef Wenford Patrick Simpson at this event. The talented Chef Simpson can boast plating for former presidents and politicians such as the Obamas and the Clintons and also creating gastronomic masterpieces for celebrities such as Brandy, Dionne Warwick, Dru Hill, Jamie Foxx and Taye Diggs.
Chef Simpson has been in the kitchen since the age of ten and his professional career began with an internship at Club Caribbean Hotel during his high school years. He then worked for luxury brands such as Sandals and then the Royal Caribbean and Disney Cruise Lines working as a Sous Chef. In 2000, Chef Simpson moved up to become the Executive Chef at Negril Village, an upscale restaurant in the stylish Greenwich Village neighbourhood in Manhattan, New York. Having secured his legacy as one of New York City’s renowned culinary stars, Chef Simpson now thrills customers at B.B King Blues Club & Grill, the Highland Ballroom in NYC and their sister property The Howard Theatre in Washington D.C as their Corporate Executive Chef. Simpson is also the host of TEMPO Network’s cooking show Cook-Up with Chef Patrick with regular celebrity appearances. Achievements continue to stack up with his becoming the Corporate Chef for AtServ Club, a luxury concierge service assisting high-level clientele and the creation of a new show on the Food Network, considered a major win for the display of rich Caribbean cuisine and culinary delights. With these milestones Chef Simpson shows no signs of slowing down anytime soon.
He is now establishing the Simpson Culinary Institute, which aims to give back to his hometown of Ocho Rios in Jamaica and assist in paving the way for those inspired to follow a similar career path.
Chef Patrick brings a whole new taste to the table, creating a truly unique and immaculate dining experience born out of Caribbean spices, mixed with Southern American cooking and an overall American flair. Each dish he creates is a culinary experience not to be missed and leaves the guests looking forward to their next foray into his gastronomic world. Chef Simpson truly has made an inedible mark, further enhancing the rich tapestry of the Caribbean and American food industries.
If you happen to be in Jamaica for the Food and Drink Festival in Kingston for the last week in October, head to the Walkerswood table to see what he has served up for your taste buds to savor.
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