Pastry chef Christine Ward is the Brasserie’s latest addition and she’s enjoying her time so far.
“I am excited to be here in the Cayman Islands,” she said. “The new position is going really well – we are starting a new menu and it will be nice to have some of my desserts on there too. I have been snorkelling and am really enjoying the Island.” Ms Ward grew up in Pennsylvania in a small town and her mother lived on a dairy farm, meaning the new pastry chef grew up around gardens, orchards and fresh produce and fruit.
“My mum always made everything from scratch – there are seven of us so we kept her busy,” Ms Ward said. “I started cooking when I was young, making brownies and cupcakes. My mum always welcomed our help and I really enjoy baking and cooking so I decided to go to school for it.”
The chef graduated from the School of Culinary Arts at Yorkstowne Business Institute before working in restaurants, dessert shops and hotels throughout the United States.
She said she first became interested in the Cayman Islands around the time The Ritz-Carlton, Grand Cayman first opened.
“I thought it would be cool to work in Cayman but I forgot about it,” she said. “Then when I worked in Texas I found myself looking up the Islands, learning about the currency and the concept being in a different country, but one that was not too different from what I was used to.
“Then I saw the job advertisement on a website,” Ms Ward said.
“A lot of my experience was in fine dining restaurants but when I saw the market side here where I could create my own flavours I thought it sounded perfect.”
After impressing chef Dean Max with her skills, she was offered the job and is now looking forward to creating new dishes with different flavours.
“I like the fact I’m trying new tropical fruits and embracing items I don’t get back home,” she said.
“The team here is really good and works well together on new ideas.”