By Paul Brett, Gleaner WriterGROWING UP, Mark Cole and his twin brother Andrew would spend hours talking about foods and concocting recipes as though they were scientists in the making.
Some of their concoctions wowed locals in their hometown of Oracabessa, St. Mary, and soon Mark and Andrew were regarded highly for their skill of whetting the appetite of their "fans".
"My brother and I excelled in home economics at Oracabessa high school and so we were referred to as 'the twin that cooks'", says the 32-year-old Mark.
"So years later when we both decided to specialise in foods those who knew us from high school were not surprised at all. Even as grown men we still keep in touch and talk about things we could experiment with food-wise."
Today, the brothers work for SuperClubs resorts, but at different properties and in different posts. Mark is an Executive Chef at Hedonism III in Runaway Bay, St. Ann, while Andrew manages a restaurant at Grand Lido Braco in Negril, Westmoreland.
FOOD PHILOSOPHY:
The important thing is the quality of the ingredients and their level of freshness. Having said that, freshness, preparation, presentation and flavour of the finished dish or product are extremely important to me every time I cook.
WHAT FOODS COULDN'T YOU LIVE WITHOUT:
Salted cod fish with fried green plantain.
WHAT FOODS DO
YOU HATE:
I dislike sausages because of the 85 per cent fat content. I substitute these fatty foods with vegetable-based products such as salads. I also dislike Oriental foods because of the soy sauce-flavoured taste.
KITCHEN/CUPBOARD CONFESSION:
On a day when your cupboard and fridge have only basic items, if you have fresh seasonings, vegetables and protein in any form of meats I could cook up a storm and present you with a three-course meal.
FIRST FOOD MEMORY:
In 1989 when I went on work experience at Boscobel Beach Hotel and saw at a grand gala how the VIPs enjoyed the variety of foods on display. I was amazed by the ballroom of glamorous people chatting and laughing while enjoying some of the most exquisite meals one could ever imagine.
