... Pier One on the Waterfront?

Sheena Gayle, Gleaner Writer

From a scullion to an executive chef, 53-year- old Clinton Bullings shows no signs of slowing down in his culinary quest to conquer the appetites of his customers.

"I have only had two jobs in my life since I have been working. My first job was as a scullion in a hotel in Mandeville. While I was there, I worked my way up to being a chef. I moved on to Pier One and that's where I have been for the past 20 years," Bullings recalled.

Now the executive chef at Pier One on the Waterfront in Montego Bay, Bullings is very serious as it relates to his food and making sure it is prefect before consumption. Hygiene is very important when in his kitchen. "I take my food seriously and while in my kitchen everything has to be clean."

The rush and excitement of a busy kitchen seeking to feed hungry customers excites this executive chef. When questioned about Restaurant Week, he pointed out that "It was the best thing to happen for the restaurant business. It was so good and customers were so satisfied with the meals that I received several request for meetings with customers. The atmosphere was vibrant, the customers enjoyed it, and so did we here at Pier One."

Plus, with the celebrated culinary event fast approaching, chef Bullings outlined that the menu will be even more delicious and appetising than it was last year and customers will marvel at the meals that will be available.

Seafood is a speciality that he does so well. "Every type of seafood you can think of I have prepared it, but I especially like doing the broiled lobster. Not to limit our offerings, I do a lot of steak and vegetarian meals but I love working with seafood."

His dedication and commitment to his craft has spilt over to where he has worked for nearly half of his life.

"I absolutely love my job and where I work. It's like family there. I have been able to accomplish so much while working at Pier One that it is very difficult for me to get away from that type of environment," Executive Chef Bullings noted.