Chef Cunny’s mari­nade brings flavour of J’can jerk to Canada

Jamaica Gleaner - - FOOD - Krysta Anderson • Gleaner Writer

SEA­SON AND spice make ev­ery­thing nice! No one knows this bet­ter than Ja­maica-born in­ter­na­tional chef Noel Cun­ning­ham. He de­cided to spill the beans on a few of his culi­nary mas­ter­pieces, us­ing his sig­na­ture Chef Cunny’s Jerk Mari­nade.

Bet­ter known to many as Chef Cunny, his love for cook­ing started at an early age while as­sist­ing his mother and aunt (who was a pro­fes­sional chef and baker) in the kitchen, cook­ing fam­ily meals on Sun­days and dur­ing the hol­i­days.

Watch­ing the Food Net­work in­ten­si­fied his culi­nary pas­sion, and he was of­fi­cially in­tro­duced to Food and Nu­tri­tion and Home Eco­nom­ics at Edith Dal­ton James High School in Duhaney Park, St An­drew.

He was twice named the top per­former in food and nu­tri­tion at his school, and from then knew he wanted to spend the rest of his life as a chef.

He went on to at­tend the Run­away Bay HEART Ho­tel and Train­ing In­sti­tute in St Ann, grad­u­at­ing as a cer­ti­fied chef de par­tie. In 2013, Cun­ning­ham em­barked on a new chal­lenge and re­lo­cated to Man­i­toba,

Canada, to be­come ex­ec­u­tive chef at the Burnt­wood Ho­tel. He told Food that so far, his jour­ney has been noth­ing short of amaz­ing.

Since then, he has gone on to be a chef on the rise in Win­nipeg, Man­i­toba, a colum­nist for Cook­ing Sense Mag­a­zine, a caterer, a food blog­ger, as well as the owner of Cui­sine by Noel.

He ex­plained that it was while cater­ing an event that he started a new jour­ney.

“My client wanted me to demon­strate how to make Ja­maican jerk mari­nade, and af­ter cre­at­ing it, they all loved it and asked why I don’t bot­tle it and sell. I thought about it for some time un­til I was again ap­proached about it. That was when I de­cided – I’m go­ing to do this. I’m happy I did,” he said.

He noted that the re­sponse so far to the prod­uct has been phe­nom­e­nal. “The Chef Cunny’s Jerk Mari­nade is def­i­nitely smok­ing hot. It brings the heat and flavour of true Ja­maican jerk and has a great smoky flavour for per­sons who don’t have ac­cess to a jerk pan and grill, with the right amount of spice. Ev­ery­one is lov­ing it be­cause of its unique taste.”

The mari­nade is cur­rently avail­able on the Cana­dian mar­ket. Cun­ning­ham’s ul­ti­mate goal is to have his prod­uct avail­able in Ja­maica. “I’m work­ing to­wards that as soon as pos­si­ble,” he said.

“It’s the tiny de­tails that sep­a­rate the pro­fes­sion­als from the am­a­teur, and the av­er­age cook from a truly great one,” he said.

You can or­der Chef Cunny’s Jerk Mari­nade on­line. Here are a few of his sig­na­ture recipes that in­clude the mari­nade, for you to pre­pare for your­self:

CON­TRIB­UTED PHO­TOS

The man be­hind the prod­uct – Chef Noel Cun­ning­ham.

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