Celebrity guest chef Roger Mooking’s taste of Jamaica was a delicious mélange of sweet fruits, seaside eats and island treats. Jetting in from Toronto for last Thursday’s highly anticipated Jamaica Observer Food Awards, the charming and engaging chef raved about The Rock’s food fare with every bite, be it black mangoes or flaky patties.

A star of two Food Network shows, restaurateur, musician and cookbook author, Mooking’s first brush with Jamaican food came at the famed Gloria’s in the historic town of Port Royal. Steamed fish was on his plate and the chef savoured every morsel of it. The following afternoon, Mooking enjoyed fish again — this time at Screechies in Hellshire — and found his second seafood experience even better than the first. “Mmmm, this is soooo good,” he remarked in his trademark exuberant fashion. Mooking, who said he loves fresh fish, was positively ecstatic about the eatery’s fried fish. As he added spoonfuls of pickled onions and peppers onto his fish, the burst of flavour enlivened Roger’s taste buds, and it scored a thumbs up. “Yeah… this is the stuff, man,” Mooking raved.

Eager to see the chef in the domain where he has found immense success, we were in the kitchen with Mooking at the Spanish Court Hotel the following. Watching from the sidelines with notebook in hand and eyes fixed on our subject, we stood by in the kitchen as food and beverage manager Anthony Matthews and executive chef Omar Sybblis lent assistance to Mooking as he prepared a seared chicken ballontine made with callaloo, and served with a roasted okra mango salsa and a grapefruit allspice sauce.

Next up for Mooking was the welcome reception and cocktail event hosted in his honour at the Spanish Court Hotel that evening by Jamaica Observer CEO Ed Khoury in his honour — where he had a chance to interact with sponsors, judges and event supporters alike who enjoyed the ballontine specially prepared for the reception. Following this was the precursor event to the Food Awards the next day — the annual Foodie seminar. After his inspiring address to the packed gathering who lustily applauded the bracingly honest delivery, our guest chef was off to Devon House for a taste of sweet (ice cream) and spicy (chicken patties from Devon House Bakery). Yet again, Mooking relished what he tasted.

For Thursday’s big event, in-between making acquaintances with many Canadian and Trini fans resident on The Rock at the awards function, Mooking roamed the well-laid-out grounds of Devon House’s East Lawn for a taste from the 58 booths on show. From Half Moon Hotel’s molecular cuisine featuring caramelised bacon and smoked sea salt chocolate lollipops, to jerk chicken from Lyming at Walkerswood, sips of Blue Mountain java from Island Coffees and lamb burgers from VIP Meats, Roger was in foodie heaven as he graciously complimented each booth proprietor and attendant he interfaced with. After a sweep of the grounds and a full appetite, Mooking rested at the ATL bar for a jackfruit martini to reflect. The celebrity chef remarked to the Observer that he found Jamaican cuisine truly exceptional, and would love to make a return visit to The Rock, his hectic schedule permitting, of course.