... Deli Works?

The Deli Works duo of Cleon Williamson and Curtis McKenzie will be making it double the pleasure for gourmet burgers at this year's Gleaner-sponsored Restaurant week (RW).

Deli Works is a first-timer to RW and will be serving up a variety of seven-ounce burgers, which the chefs hope will be a big hit.

Chef Williamson has a knack for cooking, a skill he learnt from his mother, Catherine Lalor, when a child, and perfected with years of working experience.

The 40-year-old has been cooking since 1989, just after he left Bridgeport High School, at a little eatery called New Uptown Restaurant, where his culinary profession began. He worked at the restaurant until 1996 then began freelancing. In 2000, he decided to go into his own business.

"I started a catering business in Spanish Town, which I did for five years. Then, in 2007, I went to work with Deli Works," explained Williamson.

Long-time dream

The chef said it has always been his dream to be a chef because he loves cooking very much. His wife and children love his cooking as well, so he finds time to prepare something for them as often as he can.

Chef McKenzie also has a passion for the kitchen. In fact, he could be considered the village chef in his community as he caters for community functions as well.

McKenzie's culinary career began when he was 14 years old. He had just moved from Manchester to Kingston and two weeks later got a job at a restaurant as a dishwasher. He recalled that within six months he was promoted to be the chef's assistant. In 1974, he moved on to work as a Chinese cuisine chef at Coconut Park. He then got a job at New Uptown Restaurant, where he worked for 18 years.

The 54-year-old says he loves to experiment with food and he enjoys cooking just about anything.

"I have the gift of cooking and anything I put my hands to I can do it," said McKenzie.

To date, McKenzie has been with Deli Works for more than three years. He said he was very excited about the week and he just wants to please his customers when they come to dine at the restaurant. Chef Williamson is also hoping for a good turnout and that the burgers will be a hit among customers.

- Keisha Shakespeare- Blackmore