About Me

My family moved to Canada from Guyana, South America, in 1988 when I was still a child. I grew up in Toronto, a city that not only hosts the largest community of Guyanese immigrants in Canada but also has a significant population of Jamaican families. Why mention my Caribbean friends and neighbors? It’s a tribute to the music, style, culture, and cuisine they have contributed to the Canadian lifestyle, especially during my formative teenage years.

Toronto is not simply a city where you can find great Italian, French, and Chinese cuisine. It's also a hub for great Jamaican restaurants. It was among one of the many where I had jerk chicken for the first time. I can’t recall the name of the restaurant in particular but I do know that it was love at first bite! And as it is with any other food, if I love it when it is made outside of the home, I have to learn to make it inside of my kitchen. This marked the start of my journey to create a jerk marinate that would be versatile to use on any form of protein and could also rival anything made in restaurants. Most importantly, it had to be easy enough to be able to make at home.