Thu | Dec 12, 2019

Chef Michael Ellis capturing palates with decadent flavours

Published:Thursday | November 28, 2019 | 12:08 AMRocheda Bartley/Gleaner Writer
Another dynamic dish he created was a passion fruit and ginger French macaron accompanied with coffee crepe filled with caramelised banana topped with avocado cream and caviar.
The strong back mousse served with deep fried jackfruit and caramel pudding crusted with coconut and cornflakes perfected with pumpkin sauce is to die for.
Sealed with an M is the chocolate fever, a sweet choice comprising layers of caramel, caramelised banana and coffee cake served with sorrel sauce and roasted bell pepper rum chuffle.
Chef Michael Ellis is a two-time winner of the Taste of Jamaica Culinary Competition.
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Chef Michael Ellis is a self-taught pastry chef who is capturing palates with decadent flavours. Known for his exceptionally exquisite and exotic pastry items, he knows how to answer your sweet-tooth desires and absolves uneasiness for the urge to indulge in guilty pleasure.

Intrigued by his prowess that’s now a hot topic, Food stopped by his cooking station at the Jamaica Pegasus hotel to experience this dexterity. And he surely did not disappoint.

The two-time winner of the Taste of Jamaica Culinary Competition prepares mouth-watering treats and always leaves his signature taste profile on your palate. Sometimes sealed with a resounding ‘mmm,’ his pastries bare luscious flavour that is unlike anything you have ever savoured.

His passion for baking encouraged him to join the culinary world. And this intense desire to keep the oven occupied, along with the support from his colleagues and family and favourable responses and smiles from those who have witnessed his greatness, keep him going. He has no intention of stopping anytime soon. “Once you consume something from Micheal Ellis, you’ll be wowed. I got where I am today because of my dedication to work hard. But I’m not done yet. I want to be better and become an executive chef or chop a master’s position,” he told Food.

NO MAN IS AN ISLAND

He enjoys his job. He’s a fast visual learner. This is the tactic he used when developing his skill. Watching you create and design pastries and work your way around the kitchen is all he needs. He’ll be making the satisfying items in no time.

Chefs Mark Cole and Peter King are his top two culinary icons who he admires. And he is grateful to have worked alongside the latter, who contributed immensely to his success. In fact, King even introduced him to competing among other talented chefs. “I like to help others improve themselves as well,” he added.

While rapping with Chef Ellis, he made three dessert options that proved his culinary expertise. Chocolate fever, a sweet choice comprising layers of caramel, caramelised banana and coffee cake served with sorrel sauce and roasted bell pepper rum chuffle was just one of the terrific trifecta. Another delicious dynamic he created was a passionfruit and ginger French macaroon accompanied with coffee crepe filled with caramelised banana topped with avocado cream and caviar. A strong back mousse served with deep-fried jackfruit and caramel pudding crusted with coconut and cornflakes perfected with pumpkin sauce was the last one he prepared. These were definitely to die for.

If you haven’t tasted any of his toothsome treats, it’s time to dig into his world of exciting flavours.

rocheda.bartley@gleanerjm.com