Eager restaurateurs, future food connoisseurs and nascent entrepreneurs willingly soaked up the limitless business gems served up at the Jamaica Observer Table Talk Food Awards Foodie Seminar on Tuesday, June 11. There were countless tales of inspirations as each presenter chronicled their journey into the food and beverage industry. Though they all took different paths to success, each presenter highlighted a common goal — developing the industry while influencing the future generation. As we reminisce on the day that was, we’ve provided a brief rundown of each presentation as we continue our quest to educate and inspire.

Kamila McDonald — Planting a Seed for Growth

A picture of the popular media personality-turned-restaurateur was all it took for Kamila McDonald to have the audience fully captivated by her story. Revealing an unhealthy relationship with food in the past, McDonald shared that at her “heaviest”, she weighed some 200 pounds. Dubbing that phase of her life “rock bottom”, the now owner of Kamila’s Kitchen said she found new purpose on her weight-loss journey, one that led back to her ital roots and ultimately her future in the food and beverage industry.

“I lost 65 pounds and I started to dedicate myself to health and wellness. That is when I became a personal trainer, a sports nutritionist and a health coach. I became fascinated and really motivated to share the knowledge I gained,” she said. “I started this series called ‘Reggae Recipes’…published my book
Kamila’s Kitchen… and in 2022 my parents were running an entertainment space up in the mountains at Skyline Levels and they needed to have a restaurant there. We opened our doors on February 2, 2022 and we have been operating since.” Kamila’s Kitchen now has two locations (the newest recently opened in Marketplace) and offers plant-based cuisine.

Chef Andrew Black — From St Mary to Oklahoma

As the 2023 recipient of the prestigious James Beard Award for Best Chef South West, Andrew Black was a picture of inspiration as he spoke of his journey from poverty to entrepreneurship. Black, who hails from Barrett’s River, St Mary, now owns and operates four restaurants in the United States. His message to “dream big” resonated with the audience as they listened keenly to how he turned his dreams into reality. Daring his listeners to chase their goals, the internationally renowned chef said one only fails if one does not try.

“Don’t be afraid to go out there and do it. The only failure is not trying and not doing it. If you get knocked down, so what? You keep trying,” he said.

Rory Baugh — Service versus Servitude

If there was an award for ‘Most entertaining speaker’, Rory Baugh would claim it, hands down. From the moment he stepped onto the stage, to the minute he made his exit, Baugh kept the audience intrigued. The butler service trainer and principal at Mastering Excellent Service was tasked with making the distinction between service and servitude. Using humour (and a bit of singing), Baugh shared how businesses could elevate their customer experience by offering premier service. From highlighting how one’s attire to how one speaks could vastly impact a customer’s experience, Baugh schooled the audience on deportment and what it truly means to offer excellent service in the food and beverage industry. For him, hospitality is paramount.

“The people who are going to power the product are what’s important. If we approach things from a hospitality side, we never have to worry about the bottom line,” he said. “We’re in the business of people. Everybody in your organisation is important. Every time a guest steps through your doors, the greeting , the seating, everything has to tie into the vision, the mission. All we have to think about is what the customers want and how we’re going to provide it.”

Lisa and Christopher Binns — A Stush Dinner in Milan

The genesis of Christopher and Lisa Binns’ from farm to table dining experience that is Stush in the Bush is one straight out of a fairy tale. In fact, the way Christopher tells it, there was a golden streak of light and heavenly music the first time he laid eyes on his wife. According to him, time stood still when he met his life partner back in February 2009. He shared that he knew then their journey together would create magic. That magic, the couple revealed, is constantly being recreated through Stush in the Bush as they provide each guest who decides to make the trek deep into the mountains, a unique gastronomical experience. The couple revealed that though their idea screamed novelty in its initial stages, Stush in the Bush has blossomed into a recognisable brand that is now desired across continents. In fact, the couple recently showcased their culinary talents in Milan where they brought a taste of Jamaica to Italy. The showcase was a success and the couple is slated to return in January 2025 to recreate the ‘Ital in Italy’ foodie moment.

Chef Brian Lumley — A two-decade Culinary Journey

He is perhaps one of the most popular figures on the local culinary landscape, and deservedly so, as Chef Brian Lumley has spent some two decades not only perfecting his craft but sharing his impressive skills with foodies globally. Lumley used several of his signature dishes to tell the tale of his ascension in the business, beginning in 1995 when he perfected the art of omelette-making. His Shrimp Alfredo omelette has emerged as one of his signature dishes on the road to culinary excellence. In the intervening years, his journey has seen him winning several awards, including, the Taste of Jamaica and the Taste of the Caribbean. He’s also been afforded the opportunity to serve as personal chef for several dignitaries, including a French ambassador, and was even the owner and proprietor of his own restaurant, 689 by Brian Lumley. The eatery fast became one of the hottest food spots in the Corporate Area. Today, armed with an arsenal of culinary expertise, Lumley in partnership with Maggi, is helping to shape a future generation of creatives through the Maggi Masterclass programme.

Kevin Donaldson — Mother’s from Jamaica To The World

Highlighting that Mother’s Restaurant sees Jamaican food as “a vibrant opportunity to captivate the world”, Kevin Donaldson shared that the popular eatery is eyeing expansion. The former investment banker and principal owner of Roots Financial, which acquired 100 per cent of Mother’s Enterprises in 2023, said since the acquisition, the brand has taken on the mantra “JAMAICA. FOOD. GLOBAL”. It is to that end that he announced the company’s intention to take its traditional baked products to international markets. Reiterating that Brand Jamaica is a globally viable product, Donaldson said Mother’s is looking forward to delivering authentic Jamaican cuisine to food lovers worldwide.

PJ Wright — Innovation & the Business of Food

Having successfully curated a plethora of successful entertainment events, entrepreneur PJ Wright has firmly cemented his place as an innovator in that industry. Today, he’s hoping to bring his acuity of mind to the culinary world as he aims to foster growth and development.

Wright is the co-owner of Tacbar, Chillin’ Restaurant, Cru Bar and Kitchen, and Bowl & Spoon.

He impressed upon his audience the importance of forming the right team in any business that is customer-service driven, sharing that he knew from the onset what his strengths and weaknesses were, which is a vital skillset for any entrepreneur.

“I own all these restaurants but I can’t cook! But I sure can eat. That’s my strong area,” he said. “I focus on what I do well and hire for what I can’t,” he said. “I’m not a proprietor who can throw on an apron and create greatness in the kitchen, but I sure can build a team that can deliver excellence.”

Pointing out that great leaders don’t set out to lead but rather to make a difference, Wright said his personal goal of building successful businesses keeps him driven.

“Leadership is about paving the way, inspiring your team, and creating an environment where everyone thrives. Great leaders don’t set out to be a leader… they set out to make a difference. It’s never about the role — always about the goal,” he shared. For him, technology is a tool the food and beverage industry can use to elevate the culinary experiences of customers. According to Wright, “Technology and personal branding are your keys to success in this industry,” Wright disclosed.