Meet Executive Pastry Chef Anthony Walters
Anthony J. Walters, born August 1978, in the parish of St.
Ann grew up with a steady family and a mom who was the best cook he knew in my
childhood, she taught him how make himself useful in the kitchen and other
ways at an early age. He grew up doing something
different but with similar principles - industrial arts
professionally. For a time he moved back and forth in and out of the kitchen in his
late teen years.
He is driven to do things he loves, such as; making stuff from just about anything - food art, sculptures, sketching and telling other what he has discovered. Chef Walters has worked in the tourism industry for over 15 years working with some of Jamaica’s best talents, and gaining the way of the culinary world, through; chopping, dicing, whipping and tasting, just to name few… His aim is to highlight the diversity of Jamaican and international cuisines, with the use of Jamaica’s impeccable ingredients and Jamaican Talent. Chef Walters' love for food and its sciences has taken him closer to the smoke of a well treated piece of jerk pork, the aromas of a freshly seared piece of lamb roast, not to mention the flavor profiles, texture profiles, colors and succulent textures of global cuisines, He started savory dishes, and then moved into the art of pastry and its sciences & continued his education after graduating high school at the heart academy where he did some part time studies as a commis chef. then from there on to a few workshops, enhancing my experience in tourism relations. In his quest for more professional knowledge and development he attended the Culinary Institute of America (C.I.A) where heI studied and received certifications as a professional chef. Chef Walters is currently pursuing a science degree in culinary arts in the hope that this will assist him in achieving his ultimate goal. |
Guava Cheesecake with Sage Coulis
Chocolate Rum Pudding
Red Velvet Cake with Coffee Cheese Filling
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