The balancing act of supervising two restaurants, Bobsled and Groovy Grouper in Montego Bay, is something chef Hopeton James is not bothered by as sharing his passionate with others through food is among things that ignite his culinary desires.
"I like to create a carnival in the mouth when someone tastes something I prepared," James uttered as he shared a smile.
"Both restaurants have a vibrant and exciting atmosphere which cohesive with the food that customers enjoy. My style of cooking is really not limited because of the diverse customers we cook for. Jamaicans and tourist alike can enjoy and appreciate the meals here," he added.
Whether it is a Hawaiian pizza made of flat dough topped with loads of ham and fresh pineapple at Bobsled, or Jamaican Escovietched fish consisting of a red snapper, fried and topped with pickled spicy vegetable at Groovy Grouper, the options of delectable meals will be endless if you dine at either restaurant during The Gleaner-sponsored Restaurant Week.
"I always want to create that 'wow' experience when someone tastes my dish that will make them always want to come back and dine with us, and it's really not that hard to do. Just put a little more time and effort into your meals and you can do it," the chef outlined.
When asked what he does with his time off from work, James explained that he hangs out with friends and lets them do the cooking.
His favourite home-prepared meal is still steamed corn with roast fish.
While he admitted that last year's Restaurant Week did not bring a lot of traffic into Bobsled as anticipated, he hopes with this year will be better, "and I just want Jamaicans to know that this period is for you too, so treat yourself and have fun at both Bobsled and Groovy Grouper".
- Sheena Gayle