Jason Howard, freelance Caribbean chef

The  Staff Canteen

The Staff Canteen

Editor 4th May 2017
Jason Howard

Jason Howard discusses his role as Freelance Caribbean Chef and his own inspirations with regards to pursuing a career as a Chef.

Name: Jason Howard

Role: Freelance Caribbean Chef

Bio: Jason moved to London from Barbados seven years ago hoping to be the first Caribbean Chef to get a Michelin star for cooking Caribbean cuisine. It’s a goal he is still passionate about achieving, and he currently operates from home doing pop-ups and private dining, but hopes to open his own restaurant. 

Chef Skills

Jason Howard takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in the industry?

I have been a Chef for the past 14 years.

How did you get into the industry?

I was a porter when I was younger in the Caribbean, I was working in the five-star establishments in St James in Barbados. I watched what my colleagues in the kitchen were doing and I told myself I could do exactly what they do. I got an opportunity to cross train and within three months I was a Commis Chef, then after six months I was Demi Chef and I just kept progressing.

How many years of experience do you think someone would need to progress to the top level of the industry? 

I think a minimum of 10 years’ experience is needed give or take.

What advice would you give to someone who was thinking of applying for your cookery course?

 Just make sure it's your passion to cook. If you're not passionate about cooking as a career then change your career path because this industry is not for you. You have to be passionate and patient, only then will you get the results you are looking for.

What advice would you give to young Chefs who wanted to make their food unique? 

My advice is to do your own thing but always look back on the history of food to try your inspiration and a story so had to add some depth to your cuisine.

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The  Staff Canteen

The Staff Canteen

Editor 4th May 2017

Jason Howard, freelance Caribbean chef