Dining at Emilio’s is extra special for your taste buds, partly because of the special techniques, passion and love poured into every dish by Barbados-born, skilled-chef Sydney Prescod. Prescod’s nature of being open to change allowed him to travel and work with different cultures. Consequently, he developed a rich working knowledge of different cuisines.
Prescod’s history of working with award winning five-star properties in the capacity of Executive Sous Chef / Executive Chef makes him even more competitive. Today, he boasts innovative culinary techniques, superb managerial ethics and passion. He gives us an insight into his work in this week’s Hot Seat.
How would you describe yourself?
I would describe myself as being passionate, focused and creative.
At what point in your life did you realize that you wanted to become a chef? And what attracted you to this field?
My passion for culinary arts developed while I was in elementary school and I continued to embark on building my expertise in the field. In aiming to do so, I later successfully graduated from the Pom Marine University with the requisite accreditation in keeping with the criteria of being a qualified chef. My journey began in my homeland Barbados, where I held entry culinary positions in an effort to build my ethics, hence putting my acquired knowledge into practice. In very little time, I developed into a well-seasoned chef and was ready to expand and take on challenges which are opportunities on which I thrive.
What positions have you held leading up to your post at Emilio's?
I have had the honour of working at many of the Caribbean’s finest resorts including the five-diamond rated Sandy Lane in Barbados and top five star resorts such as Jade Mountain and Sugar Beach Viceroy in St Lucia. I have also had the honour of serving many celebrities and well-known personalities such as American actor, director, producer and screenwriter Jack Nicholson.
How did you end up being the executive chef at Emilio’s?
I came highly recommended by a chef from the United Kingdom, who had had the opportunity to work with me in St. Lucia. However, I went through the necessary procedure (interview etc.) and succeeded in acquiring the said position.
What is your personal chef-style?
I have redefined the concept of French, Italian, Mediterranean and Mexican cuisine by incorporating a rustic Caribbean fusion.
You recently prepared meals for the opening of Hublot, which was attended by Hublot executives and the world’s fastest man – Usain Bolt, what was that experience like?
It was a wonderful experience. The entire menu was designed by Usain Bolt. He chose all his favourite Jamaican dishes – jerk chicken, mahi souski, scallop potatoes, rice and peas and coleslaw. He said no to the salad. When he had the jerk chicken, he said to me, “Man, you must be from Jamaica.” I’m guessing he really enjoyed it. I felt much appreciated because after the ceremony, they toasted to the fine food prepared by Emilio’s chef Sydney.
Tell me about a challenging situation you have had in the kitchen and how you handled it.
Poor attendance. I would identify the reason and take the necessary actions. Even though it is an annoyance to any chef to have staff missing from their kitchen, I always jump in and help. Besides the challenge, I look at it as an opportunity to refresh my skills.
Which chef do you most admire?
Many chefs have impacted my life in different ways. However, my mom is my greatest admiration as I spent most of my childhood assisting her in the kitchen.
Give us insight into the background work that goes into preparing for a busy period at the restaurant?
The technique to thrive in any demanding environment is proper organizational practices. With that being said, “mise en place” is the ultimate for busy periods.
What kitchen gadgets can you never do without?
My personal chef knife, utility knife and a peeler.
What is your favourite must-have ingredient that you use in almost everything?
Lemon. It limits the need for extra salt and can brighten up any dish.
What is your best cooking tip for housewives?
Have fun.
Of the dishes you prepare, which one would you never eat yourself, and which can you eat every day if you have to?
I would not eat escargot snails. I know that’s a shock, but I just don’t like them. I love fresh snapper and can eat it every day. It is my favourite protein and I get to prepare it in different ways.
Funniest kitchen moment for you?
I attempted to catch a hot tray once. It of course ended up on the floor after I had felt the heat.
What trends are you noticing in the culinary world and what are people’s taste buds gravitating toward?
The desire for traditional spices is continuing to expand. People are also giving more thought to their food selections for specific health benefits.
When are you happiest at work?
When conquering new challenges.
What is your first reaction to a customer who orders a multiple-course meal, 10 minutes before closing?
Let’s make it happen!
What is your best advice to aspiring chefs?
If your heart is not in it, then do not waste your time. Passion is the key!
What do you do for fun when you are not in the kitchen?
I dedicate time to my wife and three kids.
To reserve your table, contact Emilio’s at 1 721 522-1848, emiliossxm.com, or Facebook page emiliossxm
