Cooking With Chef Bouka

I was born in a poor neighborhood in Montego bay Jamaica but my family's morale was very strong thanks to my dad and my mother - she was my heart. I started cooking at an early age with my mother peeling carrots, potatoes, and yams. When I was 11 years old I graduated to start seasoning the meats and this became my favorite part of cooking because I can control the taste of the protein (wow). The next step was cooking Sunday dinner (rice and peas, chicken, and salad) and soon I realized I have a talent. My dad sent me to work in a Rastaman cookshop at age 18 which was very educational because you work with only vegan ingredients and still have to manage to create great flavor - even without salt. Then I got my first opportunity to work in a big establishment with international cuisines (Sandals Resort) and the rest is history. After moving to the USA my career grew within luxury hotels and clubs from the East to the West Coast where the restaurants were held to the highest standards.