Rodrick Thomas satisfies Portlanders' cravings
Gareth Davis Sr, Gleaner Writer
PORT ANTONIO, Portland:RODRICK THOMAS is satisfying the cravings of many Portlanders, who are gulping down a variety of sumptuous meals prepared by him.
Thomas, who developed a liking for cooking at the tender age of 11, is now enjoying a career as food and beverage manager at one of the parish's premier resort destinations: Bay View Villas and Spa.
"I am an expert at preparing local dishes. Jamaicans are fond of stews, jerked and grilled, steamed, curried, and fried food," said Thomas. "I relish a challenge, and with the experience gained as an intern in the United States at Indiana Beach Resort, I am more experienced than before. Cooking is my passion, and that is what I do best."
The 22-year-old told Rural Express that he was hungry for success and was determined to gain as much knowledge and experience about international cuisine that is probably unpopular to Jamaica's shores.
Thomas, who grew up in Hectors River, Portland, attended Happy Grove High School where he gained nine passes in the Caribbean Secondary Education Certificate examination, including food and nutrition and home management.
Today, the young chef is upbeat about his future in the working world, which is made easier as he currently holds a supervisory role at Bay View Villas and Spa, renowned for its pristine beauty.
According to Gordon Townsend, owner of Bay View, Thomas' natural talent for cooking has resulted in an influx of persons to the resort for breakfast, lunch, and dinner.
"He is an integral part of the future of this hotel," commented Townsend. "He has brought with him many different ways of preparing fish, chicken, and shellfood. His skill in preparing sauces is nothing like I have ever seen before. We have had many guests returning as they can't seem to get enough of his tasty meals."
Said Thomas: "Some people say that the sky is the limit, but I am quite capable of going beyond that."
This article is being reprinted due to an error in the previous publication in The Gleaner of January 26, 2013.