Caribbean Villa Chefs is celebrating 10 years of culinary excellence. The company was started in 2012 as a result of founder and director Dane Saddler’s love for cooking. Reflecting on the last ten years in business the internationally acclaimed chef said that the journey over the past ten years has been eye opening.
“I have always been a free spirit and not one to conform to the rules so I knew eventually I would be working for myself. Having an idea for a business and then watching it grow into something fruitful is like raising a child.
Along the way I have met some interesting and resourceful people and companies like Interlace BB and Lynn Beckles. They helped me turn my business idea into reality and the Bank on Me experience introduced meto strategic business plans and partnerships,” he said.
The former student of Queen’s College and Johnson and Wales University, Miami, United States of America, where he pursued an Associate Degree in Culinary Arts and a Bachelors in Hotel Management, said that the journey with Donnagene, Paul, Damien, Kirk, Rhimon, Stevenson, Krystal and Sacha has been rewarding during the past ten years.
“I have been blessed to work with some of the great chefs and have seen them grow and branch out on their own and I always encouraged their growth.
As an employee I have always believed that a person should be able to learn and grow in a position as the job should teach you while you work and allow you to grow within the position. As an employer with Caribbean Villa Chefs, I give my chefs the freedom and knowledge to work efficiently while growing and getting the necessary skills to improve themselves as chefs.
Some of my chefs have gone on to travel the world and form their own companies and find their niche and I could not be prouder of their developments,” he said.
Saddler who is known in the culinary circles as the ‘Slim Chef’ said that his passion for food was ignited while he was a student at Queen’s College studying Home Economics. “While I was a student, I enjoyed cooking and I believed that I was a natural at it.
I must say that I was one of the few males in the Home Economics class and I noticed that girls liked guys that can cook.
Coupled with the fact that my mother was in the tourism industry, I got first-hand information about the requirements to become a chef and some of the perks of the job and that piqued my interest,” he said.
Saddler said that cooking is an expression of love and throughout his career he has been offered the opportunity to work with Barbados Food Wine and Rum as well as the Inter-American Institute for Cooperation on Agriculture (IICA).
“I am passionate about creating the linkage between chefs and farmers and the role that food security and the farming system play in feeding a nation.
Thus, I was excited when I was offered the opportunity to work with the Inter-American Institute for Cooperation on Agriculture (IICCA) and I am constantly working with them in educating the general public and stakeholders about the benefits that could be derived from various linkages in food security management,” he said.
Saddler whose signature dish is scotch bonnet shrimp ceviche and or grilled lobster advised young aspiring chefs not to believe what they see on reality shows.
“To any young chef starting a culinary business, the road will be hard and expect long hours but do not be discouraged – keep your head down and work hard.
Try not to believe what you would see on reality shows and think that after one to two years that you would become famous and be on top of the culinary pinnacle. Conduct research and ask professionals for help when needed and keep your ego in check,” he said.
The founder of Caribbean Villa Chefs who has worked with regional and international companies such as Kitchen Aid, Wibisco, Brydens Stokes Limited, Farmers Choice, Eve is thankful for these companies who would have supported his company over the past decade as they would have brought recognition not only to him but to the company itself.
“People assume I am Caribbean Villa Chefs, but the company comprises of a group of talented chefs and service staff capable and ready to enhance your dining experience, without them we could not have had the success we have had in the past ten years. So, thank you all for your belief in this dream,” he said.
(Write Right PR Services)
