Growing up in the countryside of Jamaica in a community known for farming, I was raised by my grandmother. She was known for cooking meals you could smell from a mile away. I never asked her to teach me to cook, but I always watched her every move. Every time I visited my relatives, I would sit in the kitchen and watch them cook; I intended to be first in line when the food was ready. Safe to say, it became a habit, but at the same time, I was unintentionally learning to master my own craft, which I would later discover. At age 15, I made my first meal, Curry Chicken and white Rice. It was a  success, my family loved it! I started to cook more often and invite friends and family over to eat. Two years later, I worked in a restaurant so I could develop my skills in cooking professionally. The pay wasn’t good, but the experience was more valuable. One year later, I started farming both crops and live stocks. My goal was to open a Jamaican restaurant and not worry about the quality of my produce and where it was coming from.