Lorrraine Fung: Food consultant to the Jamaica Epicurean Escape
Ace caterer Lorraine Fung is food consultant to the Jamaica Epicurean Escape (JEE), set for November 28-December 2.
According to Marcia McDon-nough, JEE organiser, "When we outlined the criteria for the selection of our food consultant, Fung came to mind immediately. Her extensive knowledge of the Jamaican food culture, her excellent rapport with some of Jamaica's most influential chefs, other top caterers and her passion for food, makes her an ideal fit for this major food event."
"She is highly respected in culinary circles, being one of the preferred caterers for several private- and public-sector entities and private individuals. She not only provides exquisite food that is equally pleasing to the eye and the palate, but also offers excellent execution," McDonnough said.
Since starting her business officially in 1996, Fung has catered for more than one million guests among whom she numbers three prime ministers, two governors general, members of the diplomatic corps, corporate Jamaica, schools, churches and social clubs.
Fung said she is participating in the JEE because, "I admire their objectives which are very much in keeping with my own philosophy regarding the food industry. First, it provides an ideal opportunity to showcase our top chefs; it also allows us to invite in chefs from other countries to expose our young chefs to others at the top of their career, providing them with the inspiration to move forward."
Most important for her was the charitable aspect of the project which will establish a foundation to help feed many Jamaican children, who are not getting the necessary nutrition and secondly to assist in developing young minds.
Fung is well known for her philanthropy as she spearheads several fund-raising events annually to assist organisations such as the Jamaica Cancer Society, The Heart Foundation, various churches and schools, as well as individuals.
Fung's passion for food dates back to her childhood. The only daughter and second child in a family with five, she recalls, "I have been cooking since I can remember. I have always been equally fascinated by the Chinese and Jamaican foods and cooking traditions experienced at home, and so the reputation that I have developed of fusing the two is a style that simply evolved over the years. In my childhood, and even as I established my catering business, my brothers have been my guinea pigs and my most vocal critics. I must single out my brother, Donald, who never accepted a dish until it was perfected."
Her repertoire includes French, Indian, Italian and Mediterranean styles of cooking. A competitive cook, she has entered and won many major national competitions.