Mason Dixon Master Chef Tournament

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Chef: Shamarie James - Executive Chef

Chef Shamarie James

About the Chef

Chef James is from St. Catherine Parish in Kingston, Jamaica. He moved to Baltimore in 2012 from Bald Head Island in North Carolina where he worked as a sous chef.

Chef James began cooking at the age of seven, working in his great-grandmother’s restaurant in Jamaica. He studied at the Providence, Rhode Island and Denver campuses of Johnson & Wales University, and has been at Roland Park Place since 2012.

"One of my favorite types of food to cook is new world cuisine. Why? I have a passion to use ingredients that are different and uncommon, especially Ackee. For example, I ‘ll combine something like Doctor Fish with herbs and spices such as vanilla beans, mash potatoes, scobonate pepper, and chives. When all of these things are combined, it creates a different profile that really wows not only the guest, but my team. My style is rooted in my upbringing, but kept current through my continuing education of emerging food trends", Chef James tells us.

Influences

"I have a love for the dishes I grew up with. The residents love when I create them for the menu. My top dishes include Ackee & Slat fish which is my national dish, escovietch fish and curry chicken. When I have them on the menu, residents want to speak with me about my history. It’s a teachable moment to show how cooking can bridge so many differences when it comes to culture."

"My cooking style has always been a tribute to my Jamaican roots. I developed a passion at the age of seven, working in my grandmother’s restaurant in Kingston. At a young age, she had me on food prep. This sparked my creativity with food pairings. My grandmother continues to be my inspiration. She is what lead me to pursue a cooking degree. To this day, we talk all things cooking. She continues to run her restaurant and I talk with her regularly about ways I can improve upon my Jamaican dishes. She always taught me the importance of listening to a customer and keeping a kitchen happy for everyone who works in it. Those points follow me today in my role at Roland Park Place."

Restaurant

<b>Roland Park Place</b>

About the Restaurant

Roland Park Place is a senior living community with a top restaurant for residents and guests. Roland Park Place is the only full-service, accredited nonprofit continuing care retirement community in Baltimore City and a leader in aging services for older adults and their families. RPP offers premier access to city life coupled with the comfort and convenience of suburban living - all in a beautiful, landscaped, park-like setting with breathtaking city skyline views.

Stacey-Ann Segree - Sous Chef

Chef Stacey-Ann Segree

Sous Chef Info

Born raised in the heart of downtown Kingston Jamaica, Chef Segree says. "life was never easy, but over the years of growning up food played an integral part of my day to day living. Being the third girl out of four girls for my parents we were spoiled rotten by our father who was my idol and the one who taught me how to cook. My first encounter in the food industry was when I took a job as hostess at a Taco Bell franchise we had in Jamaica in 1998. While working there it gave me a better appreciation for different cultures and cuisines.

Already having decided that the culinary arts was my passion and the area in which I would find the most self-fulfillment, I enrolled myself in short courses at Jans School of catering, did a diploma course in Food and Beverage Management, and an advance Chinese course which started my journey and a door opener to the culinary world. After a year I realized that was not enough so I started my own business, Soozies Caterers, and did take out lunches, deliveries and catering for meetings and office parties.

In August 2006, I entered the school of Hospitality and Tourism Management based at the University of Technology Jamaica and since then I have never looked back…..while pursuing my Bachelors of Science in Food Service Management I got the opportunity to gain new experiences and learn the managerial side of operating a business by doing my internship at the Rib Cage Restaurant 2008 and The Mega Mart Club 2009 in Jamaica….. after finishing my degree in 2010, I took a job offer at Tastee Limited as restaurant supervisor and worked there for a few years. In 2013, I was given the opportunity to work at the Belterria Casino Resort and Spa in Indiana which brought me to the USA, making a new transition in my life, I moved to Baltimore and opened the first Seasons 52 Restaurant in Columbia, Maryland in 2014. I also began working at the Roland Park Place where I am still present.

My most rewarding feeling about being a chef is knowing that at the end of the day that my culinary skills and expertise have met the needs of my residents and surpass my guests /clients satisfaction and expectations and lived by the quote ”You have to love what you do to do it well”.

Restaurant

Roland Park Place



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