Claudine Housen, Staff Reporter
Executive chef Kristin Hall as she meticulously shapes the roll. - Photos by Claudine Housen/Staff Photographer
WESTERN BUREAU:
With a passion for cooking and a flair for creating delectable treats, it is little wonder that Kristin Hall has climbed to the top of her profession.
Now the executive chef in charge of Rainforest Seafood Markets in Freeport Montego Bay, this 'Jersey girl' is a long way from home but can hold her own in whipping up a tasty Jamaican dish to rival any 'yardie' chef.
A true food lover, Ms. Hall spent the first three years of her life in Japan. Versed in Asian cuisine, she has been earning rave reviews for her rolled sushi, prepared fresh every day at Seafood Market's bistro.
"We don't serve raw fish," she explained. "Many people do not try it because they think it is raw but it is not. We only prepare it raw if a customer calls and requests it."
With more than 20 years in the industry, the last 11 in Jamaica, Kristin discovered her passion and flair for cooking out of necessity.
"I used to cook at home. My parents both worked so I cooked for my sister and myself. They would come home and I would have dinner made," she explained.
"I learnt about Chinese cooking and a little bit about Japanese cooking. I liked the international cuisine so I made a different dish every night and on Friday we had Chinese meatballs - that is how it started."
Having found her calling, Ms. Hall got her first job at age 16 at a family- owned pizzeria in New Jersey.
"When I was 16, I got a job at Puzo's restaurant. The owner was a chef from Italy. He taught me how to do all the doughs and the pizzas," she said. "I also worked at an Italian restaurant called 'A Touch of Italy'."
Culinary Institute
The taste of the food industry still fresh in her mind, Ms. Hall applied at the Culinary Institute of America (CIA) but chose instead to work in management.
She was restaurant manager at The Saddle Brook Marriott in New Jersey; assistant restaurant managerof Victoria & Albert's, and Flaggler's, in Walt Disney World's Grand Floridian Beach Resort. She was also assistant restaurant manager, Carnivale Italian Restaurant, within the multimillion-dollar Walt Disney World Dolphin Hotel before returning to the Marriott Corporation as the manager of 'Illusions' Nightclub, and then as assistant food and beverage director of the Harley Hotel, downtown Orlando.
Life took her to Europe and while living in Italy her passion for cooking was reignited.
"After graduating from high school, I wanted to attend the CIA in Hyde Park New York. Before graduation, my parents and I took a trip there. When I arrived, I was uncertain about doing it for a living. I liked being around food and I liked the restaurant business but I was afraid that the cooking part would lose its appeal. I took courses in hotel restaurant management and got a job in the hotel industry," she said.
"It was not until I left the country and travelled through Europe and the Middle East, that I went back to the idea of cooking," she explained.
A mother, wife and an expert cook, who has found a balance between her managerial duties and cooking, Ms. Hall says her journey back to food and ultimately back to her true self has been an eye-opening and exciting experience.
"Food is such an art form," she said. "I think making sushi has made me aware of how beautiful food is, as opposed to just function. It is rewarding to watch the enjoyable reaction of someone eating something that you took time and creativity with."
Sushi California roll
Sushi: California Roll or Maki
One cup of rice to one cup of water (every three cups of water add 1/4 cup more water).
One cup of rice will yield approx 2 Maki rolls.
For example:
3 cups rice
3 1/4 cup water
1/4 cup (approx) tesu (seasoned vinegar).
Tesu is made by using the formula of two to one parts vinegar to sugar.
For example:
2 cups rice vinegar
1 cup white sugar
1 tsp. salt
Dissolve all together and use to taste. Store in vinegar bottles for easy pouring.
Method:
1. Measure water and place in rice cooker.
2. Measure rice and rinse until water runs clear.
3. Drain thoroughly using paper towel if necessary to dab excess water (very important).
4. Put rice into rice cooker with water.
5. Close lid and let stand unplugged for 30 minutes.
6. Plug in cooker and switch to 'cook'.
7. When cooker switches to 'keep warm', unplug. Keep lid closed and let stand for 10 minutes.
8. Lay seaweed flat on a bamboo mat.
9. Place cooked rice on seaweed, put rice 3/4 way up.
10. Put ingredients on top of rice.
11. Roll the contents using the bamboo mat. (Make sure it is even all the way down and the contents are tightly packed).
12. Seal with a little water along the edge
Cut into about 8 pieces.
Grilled Salmon over Confetti Salad
1 4-5 ounce fresh salmon filet per person
Rub with 2 tbs olive oil and then sprinkle with Bayou Cajun Rub (available at Rainforest Seafood Market).
Marinate for at least 30 minutes.
Grill on the barbecue or use a grilling pan approximately 3 minutes per side (until done).
To make the salad combine the following ingredients in a large bowl:
2 cans whole kernel corn drained
2 cans black beans, rinsed and drained.
4 tomatoes, cored and chopped
1 med red onion, chopped very fine
1 cup scallion
1/2 cup chopped fresh cilantro or 1 tablespoon coriander chutney
(available at Spice World)
To make the dressing:
For best results, blend in blender or use wire whisk
1/2 cup lime juice
1/2 cup vinegar
1 cup olive oil
1 tsp. salt
2 tsp. cumin
2 tsp. coriander chutney 1/2 cup fresh parsley or 1 cup fresh cilantro
1 tbs ground coriander
