Chef Sisk Aims To Help Young Culinary Students

Executive Chef Douglas Sisk, of The Reefs, had many mentors early on in his culinary career, and these days he’s focused on paying it forward and training the next generation of up and coming chefs.

One way he’s able to do that is through Bermuda Hospitality Institute’s culinary events.

Mr Sisk not only helped prepare the 2014 winner of BHI’s Rising Chef of the Year Competition, David Ndungi, for his moment in the spotlight; he’s also given his time over the last two years to helping young Bermudian culinary arts students in the annual Plates of Passion event.

“I started taking part in Plates of Passion shortly after I arrived to the island,” Mr Sisk explained.

“Ten executive chefs on the island are paired up with local culinary arts students from Bermuda College for the live event each April. We come up with a delicious five course meal for 140 patrons, with all proceeds going to the BHI’s scholarship for students pursuing culinary degrees on the island.”

Each year an aspiring chef spends time shadowing him at The Reefs after school twice a week for three months.

“We really get to know each other and that’s really the best part,” Mr Sisk explained. “I teach them how to become the best chef possible and try to show them the way of the business, the importance of a good work ethic and professionalism. It’s really a great time.”

He also aims to show them how a little creativity in the kitchen can go a long way.

Mr Sisk, a 44-year-old native of St Louis, Missouri, has been cooking up innovative menu ideas since he arrived at the Southampton resort in March 2014.

One of his early concepts was a live chef’s table – entertaining hotel guests and island residents by showing them how their dinner is prepared before they sample it. This year he introduced two new dining options to the island: barbequing on the beach at Caso’s Point and ‘the backpack programme’, an expertly prepared picnic style feast.

“Everything we have done in terms of menu development has all stemmed from my ideas of being creative. I try to think about a theme or an event, something we want people to celebrate, and then look at how can we develop, specialise or customise that so the guest has a memorable time.”

He said it’s about more than just allowing people to come for dinner.

“It’s about a whole dining experience,” he added.

His newest idea is ‘the backpack programme’. Guests are given an insulated bag with everything from champagne and cheese and crackers to charcuterie [prepared meats].

“Those bags are made for picnics so we developed this whole programme around that,” Mr Sisk said. “People can carry it with them on the bus or a scooter, take it to Horseshoe Bay or the Railway Trail and whenever they get to their location they have good food.”

The backpacks start at $25 and run up to $100.

Mr Sisk got his start in the hospitality industry at age 14. He came from a working class family in the Midwest of the United States and started off bussing tables and washing dishes before getting a shot at cooking.

“I was just immediately drawn to the kitchen,” he said. “I liked the atmosphere and doing what the chefs were doing. I would watch them intently and from there just never looked back.”

Along the way his mentors showed him the ropes and taught him valuable lessons about following through with a dish and never cutting corners.

He tries to pass on that same knowledge to the young people he comes into contact with through BHI. Most of the students are in their teens or early 20s – and at that age “they’re a sponge and take so much in,” he said.

Mr Sisk admits he is already gearing up for next year’s competition in April 2017 and encourages the public to get involved.

For more information, visit www.bhi.bm or check out Facebook: Bermuda Hospitality Institute.

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