As the culinary capital of the Caribbean, it is only right that the Cayman Islands is able to foster the careers of world-class chefs.
Both private and public initiatives drive progress in this field, as well as the opportunity to gain culinary experience at some of the best restaurants in the region.
“Cayman has established itself as a popular tourist destination and is renowned for its catering,” says Chef Keith Griffin, vice president of Cayman Culinary Society. “As the industry continues to grow the workforce will need to grow alongside it…
“As a career choice, it opens the doorways to work overseas and experience other cultures, and learn new techniques. As an occupation, it is extremely rewarding, and each day is different, challenging and exciting, and there is always the opportunity to grow and progress into a variety of areas.”
Here, Careers Guide talks to two individuals who followed this career path. One, at the start of a prosperous career, and the other already fully flung into his culinary dreams.
BRADLEY MCLAUGHLIN
Bradley McLaughlin is up-and-coming in Cayman’s culinary scene and is presently sous chef at U’nique Restaurant and Bar in George Town.
Bradley has always been interested in food.
“I grew up helping my parents in the kitchen,” he reminisces. “However, it was not until 10th grade that I took cooking seriously and realised that this is what I want to do.”
Cooking helped Bradley through difficulties during his time at high school.
“That was the only class that I looked forward to going to every time,” he says.
It was one of these classes that James Myles, director of the National Youth Culinary Programme, attended, and told the students about a junior cooking competition.
“I applied for this without hesitation, not realising that this competition would change my life forever,” says Bradley, who won both rounds and went on to compete in Barbados in the Caribbean Junior Duelling Challenge.
“I then got to be a part of the Youth Culinary Programme here, in which we got training at The Ritz-Carlton, Grand Cayman.”
Bradley’s experience with the programme led to him getting his first restaurant job at Czech Inn Grill in Bodden Town.
“Since then, I have worked at the Cracked Conch/Macabuca, Pappagallo, The Outpost at Pedro Castle and U’nique R&B,” he says. “I’ve learned and developed most of my skills through these restaurants and it has made me who I am today.”
Highlights of his journey so far have been representing Cayman in the Junior Chef Duelling Challenge in Barbados, and the Taste of the Caribbean competition in Miami.
“I’ve represented my island twice in both locations, finishing second overall and with gold medals…At 15, I was the youngest to represent their country in a senior competition.”
Other highlights include cooking for DJ and music producer Diplo, and working alongside celebrity chefs Anthony Bourdain, Eric Ripert, Andrew Zimmern, José Andrés and Robert Irvine during the Cayman Cookout.
“It was a dream come true to be with some of the best chefs in the world,” says Bradley.
He recognises the value of hard work and networking, advising other Caymanians pursuing this career to get involved with as many events as possible.
“You never know who you will meet; meeting the right person can change your life forever,” he says. “Also, travel and explore what the world has to offer regarding food. There is so much to learn and so much to taste.”
JORDY RANKINE
Chef Jordy Rankine is the owner of a small private chef company in Florida. One of Jordy’s most notable current clients is music producer and Grammy award-winning artist Timbaland.
While Jordy’s grandmother Ethlyn Marie Barnes remains his biggest inspiration in and out of the kitchen, his interest in cooking peaked while studying at Cayman Brac High School.
“Honestly, I wasn’t sure if it was something I wanted to pursue immediately,” he says. “However, thanks to people like Mrs. Alma Makenzie and Mrs. Dianne Conolly, I had the opportunity to study both in Cayman and abroad.”
Jordy benefitted from an international scholarship from the Ministry of Tourism.
”During those four years, I became 100 percent certain that this was the life I wanted to pursue,” he says. “Chefs Vidyadhara Shetty and Keith Griffin were my first real mentors, and I couldn’t be more grateful.”
Jordy studied culinary arts and food service management at Johnson & Wales University in Florida. His first real kitchen job was with Chef Brad Kilgore at Alter in Miami, and he has since worked with amazing chefs such as Pushkar Marathe, Niven Patel, Tadashi Shiraishi, Raheem Sealey and Michael Lewis.
It was working with Chef Pushkar that let Jordy delve into what is now his favourite cuisine to cook – Indian.
“It changed the way I dance in the kitchen,” he says. “Indian cuisine is much more than just ‘spicy’. I learned the importance of true balance and the tempo at which foods should be cooked to achieve diversity within the unity of a dish.”
Career highlights include travelling to Chicago for the James Beard Awards show, a pop-up Japanese Omekase restaurant in Las Vegas for the Sony Latin Music Awards, and the opportunity to participate in reality-based cooking television game show Chopped on the Food Network.
“Although I didn’t win, the experience was life-changing in the best possible way,” says Jordy. “Chopped put me way outside of my comfort zone, and I was eager to showcase my talent on such an international stage. It taught me that I’m capable of putting myself out there, embracing vulnerability, and that I’m worthy enough to stand beside some of the best chefs of my era.”
Jordy encourages other Caymanians pursuing a culinary career to never give up.
“I came from rough circumstances, and I continue to struggle from the path of my early life to where I am today,” he says. “Sometimes, some of us will have a rougher road to travel. What’s important isn’t always the quality of the road but its destination.
“Seize the opportunities, learn true financial literacy, enlighten and educate those around you, and be kind to yourself and the people in your community.”
CAYMAN CULINARY SOCIETY
A non-profit organisation aimed at promoting the Cayman Islands food & beverage industry. CCS hosts an annual culinary competition and trade show, and selects a national culinary team to compete in the Taste of the Caribbean culinary competition held annually at various regional locations. The Cayman Islands is consistently among the high medal winners.
The society has joined forces with the Department of Tourism at several overseas events and trade shows promoting Cayman and the islands’ culinary heritage.
It has also partnered with The Ritz-Carlton, Grand Cayman in fundraising projects to support the education of young Caymanian culinary students at Johnson & Wales University in the United States and assist the UCCI hospitality programme and the National Youth Culinary Programme with their efforts.
This article appears in the 2024 Compass Media Careers Guide.
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