Alright – so today we’ve got the honor of introducing you to Chef Irie. We think you’ll enjoy our conversation, we’ve shared it below.

Chef Irie, looking forward to hearing all of your stories today. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.

Now this s an interesting question. One that I’ve answered many times since becoming a chef. each time i tell it though I’m amazed that I made the decision I made. So..

I am from Jamaica and I’ve been here in the US nw 38years. Education in the islands is not only taken seriously by the institutions but also by the students as well. It’s a sense of pride to know that you went to primary shool, took an exam that placed you in one of the high schools of your choosing upon susccesfully passing then matriculating grade 7-11, take another exam that allows you to graduate and subsequently allow you go on to complete grades 12-13 should you choose to do so providing that you had passed enough exit subjects. In the islands as I’m sure in many other places around the world, there are always professional areas that are thrusted upon you for different reasons. Some of which couod be how you reperesent your family in future enterprises. Being a doctor, Lawyer, engineer, architect, accountant are some of the professions that fit the bill. Well no doubt, I thought that was to be my path as well even though I don’t recall being directly given that talk. most of the times that message usually comes through by strong voices with subliminal undertones. So, I made the decision that I was going to do something in the engineering world. The subjects I took reflected that.

I left Jamaica before completing the 2 year sojourn in grades 12-13. I migrated to the States. Stayed in New York for short time then moved to North Florida in Jacksonville. Worked and went to junior college there and then transferred to the University of Florida where I studied Architecture. Funny enough, I thought not doing engineering would have an been an easier route to take. Four years later I had scars, bruises and a mettle that was tested every semester. Many times I wondered if had made the right decision. The struggle was even bigger when often times I was the only or one two or three black students in most of the classes. I graduated with one other black student my graduating year.

I got a full time job with an architectural firm after i graduated. I had interned with the firm the previous summer so I was in familiar space. I worked for several firms when I graduated and I can remember early feeling uninspired and seemingly not motivated the way I was when I was in college. Well, those feeling came to ahead to the last place I worked as an architect. A year before getting to that firm the feeling of inadequacy started hitting me upside my head and it left me questioning everything about my life. This lead me to review conversations I had with college mates and and ex-girlfriend. I See, as a kid growing up food is life and as most kids growing experiencing island life, you learn how to be self sufficient from an early age. I was always in the kitchen with my mom, for the most part anyway so I learned how to cook some dishes. Got so good at it when I was about 11 that I finished cooking Sunday dinner once when both my parents had gone to church. I made up some cock and bull story to stay home that day about homework but I really wanted to watch some war movie that was coming on that morning, Bridge on The River Kwai. Fantastic movie. Watch it sometime if you haven’t yet. Got even better when I got a little older maybe 13 or 14. Cooked an entire meal from scratch for about 10 peaople that my dad had invited to the house. My mom wasn’t there at the time as she had migrated earlier to the states. So it stands to reason that I cooked for myself when I got to college and I cooked meals for colleges mates as well. So when I was searching for decisions, I recalled those childhood experiences and the conversations I had about exploring “…the cooking thing…”. with all questions the resolution was that I had to back to school and all my thoughts and nightmares lead me to applying to culinary school. Crazy. Even crazier was when I got an acceptance letter telling me they are holding a space for me. It literally took me a whole year to make a decision. Fast forward. The Spring semester is about to start and I get another letter telling me my space is still there. I had a week to show up. The thoughts of being unmotivated are getting stronger wile being at work. Just remember going thought he day not even remembering what I’d done. It’s almost like I stopped learning. I would stare for hours at the computer screen sometimes drawing the same line several times. Then one day after lunch about 3pm during the week of finality it seemed like, I said fuck it. I got up from my desk, took a deep breath and walked over to my bosses office. They were engrossed in some conversation. The senior partner was sitting and the junior partner was standing in the frame of the door. I walked up and stood in the frameway partly facing him and partly looking at the senior partner. I gently interrupted and asked if I could speak with them for a sec. They said sure. I took another breath and said, “I just came in to tell you that this will be my last week. I’m going back to school to become a chef. I’ll be going to Johnson and Wales and my classes start next Monday.” Time stood still. It seemed like forever but really it was more like 30 seconds before they responded. yes, they were a little surprised but then they said ok, they wished me well on my new endeavors and that I was to try and close out the projects i was working on.

Now, all of that is incredible because it really wasn’t until the next morning that it hit me. As i was driving into work I screamed out to my self, dude, what the hell did you just do? you just quit your fulltime, you have rent, bills bills bills. I found strength to quiet the noise. I prayed. Here’s the kicker. at exactly the same time after lunch that day, my bosses called me to the office. We all had the same positions as we did the day before. Then they proceeded to give me some info that would really change my life. they said, we appreciate you coming to us and they reiterated wishing me well then said that they had a ton of computer work that needed to be completed. when I found out what my class schedule was going to be would i be interested in working partime whilst I went to school.

I showed up the end of the week to Johnson and Wales in North Miami for initiation and to get books, knife bag and uniforms. I opted to take the classes offered on the morning shift, 7am – 1pm. I just remembered walking into the kitchen after we had completed muster and just felt like I belonged. It felt like home. I worked for the architectural firm during the spring semester and most of the summer before I finally ventured out to get a kitchen gig. piece of cake right?

Chef Irie, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

well, I am hugh, from Jamaica in the Caribbean. I grew up on one of the largest sugar producing estate at the time on the island. Caymanas Estates. My dad was a bookkeeper for the company and my mom along with being an amazing seamstress was also a serial entrepreneur. I’m the youngest of 6 children for my mom and the only one for my mom and dad and no I wasn’t spoilt. I can still feel the pinges of the straps :-). As stated earlier in my risk taking story, laying out how I really got into being in the food industry, it felt like a piece of cake. nahhh. after taking that first step by ending my time in architecture and venturing into the life of chiefdom I can’t anything about this life has been easy. Lots of hard work indeed. Once I finished culinary school, I worked for several restaurants around town. there was a time back in the recession when money wasn’t flowing right, lots of insecurity in businesses and there was a lot of unstability in the restaurant and hospitality industry. It wouldn’t be uncommon to leave work at night and come to work the day and the doors would be looked or locked and chained. No explanations given and wondering if yu were gonna get your check. well I had gotten tired of getting layed off to impulsively and without sitting around to formulate any kind of plan I decided that I was going to freelance. So, I started doing personal chef work by offering prepared meals which lead to doing some catering and then getting opportunities to work for athlete clients in professional sports and entertainers in various areas. So the brand Of Irie Spice started which has now become Chef Irie Spice Inc., with me embracing the moniker of Chef Irie. Currently most of the business takes on catering events but under that umbrella there are other services such; short term private chef services for individuals, families, AirBNB groups, cooking classes, private dinners. We also curate special dinners that are offered to the public – Dinner with Chef Irie Series. Being a traveling chef sometimes come into play where I’ll travel for clients outside of Florida. Being a personal Chef and personal chef caterer can sometimes be challenging because there are times when you’re in crunch zone…all by yourself and the figuring out has to be done quickly and by yourself. At the end of the day, the solution always has to be, make the client happy.
Often times client come to me with no set plan in who they are going to get an event they have in their head executed. those are the extreme cases. Others have no clue what the menu needs to be and the biggest and surreal is not having a clue what it will cost. Of course, the most defeating are clients that want to get lots for little. you can almost see them coming from a mile away. How? almost always it’s in what they say when you that forst onversation. over the years you learn how to ferret out whether or not you are going to have fun with a client or they may potentially be problem. Ultimately, the final decision is mine. The best word I’ve learned to embrace is, NO. Allows for less stress.
Being Jamaican, and chef with strong Caribbean DNA, my culinary POV is almost always to represent my caribbean ancestry through bold flavors and combinations. taking cultural traditions in food and elevating the ingredients to make dishes that sing and are tantalizing to the palete utilizing tried and true techniques and new ones being used in the industry currently. I believe my clients come to me because I along with my staff bring unique flavors and exceptional service. Always learning what will make the client’s event stand out. That’s from how it’s presented to decor to how we all interact with the client(s) and guests.
One of the things i try to impart to younger cooks wanting to be chefs is to try and stay true to who you are especially where your cultural heritage is concerned. The other thing is to take advantage of travel, locally and abroad. Travel has been very inspirational to me because it always allows me to interact with local people who tell local stories about heir food. Being a resident here in South Florida, the goal is to continue learning about food here and how the stories of me get blended with local and international stories.
After 23 years in the culinary and hospitality industry, I’ve travelled and met a lot of folks. Chefs from other countries, great individuals, participated in various food events in different countries and states. the thing I’m most proud of is – Taste The Island – the first Caribbean Cooking show to be featured on American Public Television, PBS stations across the US and alson on CREATE TV. As a team, we were able to shoot two seasons. I hosted the first season and co -hosted the second season with Chef Cynthia Verna from Haiti.
For clients and potential followers I’d say, we are always going to show up and will always bring the food on fiyah experiences whether that is doing product promotions for clients, private dinners, catered events or food festivals. The Brand Chef Irie will be there.

What’s worked well for you in terms of a source for new clients?

Over the years, clients have come from many places. Some through advertising, some because I was seen at a public event, some were guest at a client invited event, Some through social media platforms. Most of my clients still continue to come from networking, referrals and word of mouth. This business is definitely not for the faint of heart, being an entrepreneur is certainly not for the meek as well. there are sometimes seasons of busy and sometimes seasons drought. You just have to push through and lean on support to carry you through lean times.

It’s always a great feeling when a client continues to call you to provide services . Even better when you have a client from a few moons ago calls you tonrovide service. but it’s mind blowing when you run into a guest from an event you did and they are relaying to you the joy they experienced from the food they had and they tell you that exact dish. Had a guest tell me, Chef, I had stopped eating chicken but I had three plates at the party. Sometimes I remember who they are :-).

These days, It’s a job in of itself to create and revitalize marketing options whether you are hiring a company or coming up with the ideas yourself. This industry and business continues to change rapidly so learning trends and continuing to interreact with current and potentially new clients will continue to be the thing that sees me on the next level. buy the current cookbook and the next when it comes out. working on a spice blend as well.

What do you think helped you build your reputation within your market?

This I don’t have to expound on too much because it’s simple. Two things: the name recognition – Chef Irie – and knowing that I’m always bringing good food with unique tastes, flavors, combinations and great service. leave it just as good as you found it it leave it better than you found it. It’s satisfying when someone tells you that what they ate was delicious and they would never have thought to put those flavors and ingredients together. As good as this is though I still continue to evolve. Caribbean flavors are not basic. They are the most layered and multi dimensioned, in my humble opinion. Learning and teaching everyday will always a part of the Food on Fiyah experience.

Contact Info:

• Website: www.chefirie.com
• Instagram: Iamchefirie
• Facebook: Chef Irie & Hugh sinclair
• Linkedin: chef Irie
• Twitter: Chef Irie
• Youtube: Chefirie and chef irie spice

Image Credits
David Muir