Arlene Ferguson
IT HAS long been considered a man's job, but that didn't stop Arlene Ferguson from aiming for the top.
Ferguson, an Executive Chef at Breezes Montego Bay, is one of only a handful of female executive chefs.
This quiet but determined woman started as a pastry supervisor in 1995 at the resort and worked her way up the ranks to her present job.
Her philosophy that she must work hard to get what she wants is reflected in her accomplishments. Ferguson was voted most outstanding student of the class of 1988 and was Valedictorian at the Runaway Bay HEART Academy in Runaway Bay, St. Ann. (She further honed her skills at the Culinary Institute of America). Over the years she has won accolades for her work and has a collection of gold, silver and bronze medals from the Jamaica Cultural Development Commission (JCDC).
A country girl, born and raised in Middle Quarters, St. Elizabeth, Ferguson says she learned how to bake mouth-watering delicacies by watching her grandmother. Today, in addition to pastries, she uses local foods to create innovative dishes such as cream of coco soup and coco chips.
PERSONALLY ARLENE
I describe myself... as strong and assertive.
My beau Patrick... is much more laid back.
I like men who are... active, honest, gentle and easy going.
I like to... dance and I love to sing in the shower.
In my spare time... I teach my 10-year-old son tricks of the kitchen. I also take long
drives in the scenic countryside, which
does a lot for my sense of self.
I'm motivated by... my team members.
Cream of Coco Soup
1 lb. coco
carrots
cho cho
Chicken stock
1 pint milk or cream
METHOD
1. Blend all the ingredients together and bring to a boil over medium heat.
2. Then season to taste.
