They say the fastest way to a man’s heart is through his stomach. Ask these young Black chefs from New York City and they may say the same holds true for the opposite sex, as well. Food and love are inescapably linked. These Black chefs create dishes and desserts that create life experiences. These talented and attractive chefs “cook with love”.
“Wayne” Beaumont is the Executive Chef of Beaumont’s Catering located in Brooklyn, NY. Chef Wayne is married to his publicist for over six years. “I cook, and she talks,” Chef Wayne jokes while describing his business relationship with his spouse. Beaumont’s Catering has recently entered the Event & Catering industry and have been receiving lots of buzz. Chef Wayne credits his cooking skills to the matriarch of the family, his grandmother. “My punishment would be to sit and cook with Mama. Thank goodness I got in trouble often. I was the only boy, so she made sure I can fend for myself.”
Wayne has worked in food services for over 20 years. Though his specialty is Caribbean Soul, he has worked in a multitude of culturally diverse restaurants. In their attempts to advance their business together, he and his wife remember to take time out with each other. “A typical date night consists of my wife and I spending time together and enjoying the food.” Beaumont’s Catering recently launched their website and has expanded their business by increasing their marketing through the New York City and Long Island area. To learn more about them, visit their website or their growing Instagram page.
Jermaine Perry of Sydney’s Sweets
Jermaine Perry is the owner of Sydney’s Sweets Bakery along with his wife and business partner, Sydney. Jermaine and his wife met through mutual friends in high school during their freshman year in 1998. They lost contact that same year, but reconnected on Facebook in 2005. Jermaine teased, “I say she searched me, she says I popped up on a mutual friend’s page.” Sydney’s Sweets was conceptualized from Sydney’s love of baking and Jermaine’s entrepreneurial spirit. Sydney would bake during the holidays for her friends and family, and they would ask her to bake them their own.
In 2006, custom cakes grew in popularity. Sydney took on the challenge to decorate cakes before she had taken any classes or training. Sydney’s Sweets plans to open their second store by 2017. They are working to use their platform and experience to make it possible for upcoming cake decorators to live their dreams of opening up their own stores. You can find Jermaine and Sydney at their storefront bakery located in West Hempstead, NY. Visit their website or Facebook page.
Peter Ivey of The Reggae Chefs
Peter Ivey of the Reggae Chefs is an unmarried man. He serves authentic Caribbean cuisine and his love for Jamaican culture to every client. The Reggae Chefs consist of fellow chefs Ricardo Grant and Lisa May Edwards. As a cohesive unit, they provide a range of services from event catering to cooking classes to private dinners at home. When asked what his ideal women is, Chef Peter explains, “The ideal woman is strong and confident, but gentle and nurturing. She knows her strengths and her weaknesses. She is always seeking higher ground and blends well in any room. Our ideal woman brings a wealth of knowledge to the table, a quality that lends itself to good conversation.” As a Jamaican native, Chef Peter travels across countries to develop his skills. Being a jet setter has not hindered his potential of meeting the right women. “On the contrary being an entrepreneur has attracted the type of woman who I want in my life. She is an overachiever that knows what it takes to achieve success.”
In addition to elevating his business empire, he is a philanthropist. The Reggae Chefs charity, Legendary Readers, provides impoverished children from the Caribbean with resources to encourage literacy. The Reggae Chefs fuses Jamaican food with Jamaican culture. To learn more about The Reggae Chefs and their newly published docuseries, Scattered Jamaica, visit their website.
Good Food — Recipe for Ackee Pasta with Oxtail Bits:
Recipe provided by Reggae Chefs. For 2 Servings you will need:
2 Cups Penne Pasta
½ Can of Jamaican Ackee
½ Cup Oxtail Meat cooked and Shredded in Bits
¼ of Onion Finely Chopped
1 Stalk of Scallion Finely Chopped
1 Cloves of Garlic – Minced
¼ Bell Pepper each – Thinly Sliced (Red, Yellow, Green)
¼ Scotch Bonnet Pepper finely chopped
1 Sprig of Fresh Thyme
1 pinch Salt
1 pinch Black Pepper
¼ tsp dried oregano
¼ tsp dried parsley
1 tsp Olive oil
¼ cup Vegetable Oil
- Place a large pot of lightly salted water with a teaspoon of olive oil added under medium heat and bring to a boil. To boiled water, add the cups of penne pasta and cook until “al dente” up to 8-10 minutes, drain pasta and set aside.
- Heat vegetable oil in skillet over medium heat.
- Add minced garlic, scallion, onion, thyme, scotch bonnet pepper, bells peppers and sauté’ all seasoning together.
- Open Cans of ackee, drain liquid from cans thoroughly in a bowl. After draining, separate ackee in two halves. Use only one half portion. Add ackee to sautéed seasoning in skillet, sprinkle black pepper and combine.
- To those ingredients add pasta then combine all ingredients thoroughly. Sprinkle oregano and parsley to dish.
- Lower the heat under skillet and finally add oxtail bits. Turn off heat; allow all flavors to come together for 5 minutes.
- Transfer cooked dish to a large pasta bowl. Serve accordingly garnished with freshly chopped parsley.