Chef Powell adds Caribbean flair to mentor's dishes

Tue Dec 28, 2010 8:21am EST
Email This Article |
Share This Article
  • Facebook
  • LinkedIn
  • Twitter
| Print This Article | Single Page
[-] Text [+]

By Richard Leong

NEW YORK (Reuters Life!) - Alexander Powell with his Jamaican heritage is adapt at infusing a Caribbean flair to the contemporary European dishes created by his mentor Michelin-star chef Jean-Georges Vongerichten.

Powell has helmed the kitchen of Vongerichten's 10-year-old Dune at the One & Only Ocean Club on Bahamas' Paradise Island.

The 52-year-old spoke to Reuters about his culinary inspiration and adopting dishes he was making in New York:

Q: How do you maintain the standards and style of Vongerichten's dishes you were making in New York at Dune?

A: "We grow locally the herbs and greens like arugula. What we can't grow here, we bring in from a local company. Some things like salmon we bring in daily from Florida. Here we use also the local grouper, which in New York we use cod fish."

Q: Which dishes at Dune do you consider the most Bahamian?

A: "The crab salad and the grouper. Even though the crab is not local, the vegetables we could get are often locally grown. When you are in the Bahamas, you think about the grouper."

Q: Dune is 10-years-old. What are some of the constants on the menu?   Continued...

<p>Chef Alexander Powell is seen in a handout photo. REUTERS/Courtesy One &amp; Only Ocean Club/Handout</p>