Chef Noel Cunningham (AKA Chef Cunny) – Infusing his joy into his journey

BY SIMONE J. SMITH

If you are a young man who has ever thought about becoming a chef, one of the greatest examples I can provide for you is our end of the year Classic Man. Famed Chef Noel Cunningham is one of Jamaica’s most recognized and celebrated young chefs in the world. We first introduced the Toronto Caribbean Community to Chef Noel on September 8^th, 2012. He had just released his very own Jerk marinade, Chef Noel’s Smoky Jamaican Jerk Marinade to the public. He had launched his catering company, Cuisine by Noel, and he continued to keep himself busy as a Chef at CTV Winnipeg Morning Live, on the Marc and Mandy Show. He was a contributor at the Jamaican Gleaner, Cooking Sense Magazine and The Jamaican Eats Magazine. All of this before he had turned 25 years old.

Has he stopped? No way he hasn’t. Since then, Chef Noel Cunningham has become the Head Chef Columnist at the Toronto Caribbean Newspaper, where he not provides delectable do-it-yourself recipes, but also perspectives on a chef’s food journey. He is recognized as the champion of brand Jamaica in the Culinary Arts by the Prime Minister Youth Awards, and was a nominee for Winnipeg’s best chef in 2018. In 2016, Chef Noel decided to bring his recipes to life. How? Introducing What is Cooking with Chef Noel, a YouTube Series that he plans on focusing more attention on, but first….

It was only matter of time before we saw Chef Noel in book form, and he has not disappointed. Chef Noel is pleased to announce the release of his first cookbook Cuisine by Noel: A Culinary Journey Through Recipes and Stories, as well as being nominated Best Black Canadian Chef for 2019, ByBlacks.com People’s Choice Award. We are going to go into this undeniably sought after book, but let us take you back into time to where it all started.

Momma Jennifer Laidley and Auntie Miriam Reid must be sitting back thinking to themselves, it is a good thing we put this young boy in the kitchen. This is where it all began for Chef Noel; first observing his mom and aunt (who happens to be a professional chef, and a phenomenal baker), and then becoming part of the cooking festivities on Sundays and during the holidays. Auntie Mariam was the one to introduce him to the Food Network. Mind blowing. He was exposed to the idea that anything was possible for him if he wanted to take cooking seriously. He could become a media personality (check), writer (check), and even have his own cooking show (check).

I didn’t choose it, it choose me!

Epiphany! This was something that came naturally to Noel. He was formally introduced to the culinary arts at Edith Dalton James High School in Jamaica. He started by majoring in food and nutrition, and even took a home economics management course. His star power was recognized instantly. He won the school’s top performer award for food and nutrition twice and graduated top of his class.

Now finished with school, Noel decided to make his way to the prettiest coastal towns in Jamaica, Runaway Bay, which is ten miles east of Ocho Rios, with Montego Bay lying a little to the west. Here he attended the prestigious Heart Cooking Institute. Since its inception in 1986, the institute has established a reputation of producing only the best in well-trained and competent graduates who go on to making their mark locally and internationally (check).

He completed his level one, and began his professional career in the hotel industry. His first position even threw me. Hedonism III was Chef Noel’s first cooking position. Hmmm. Yes! Hedonism III. Beside the interesting experiences I am sure he had, he recalls his great mentoring experiences with Chef Mark Cole, and Chef Joseph. “I was able to manage shifts on my own. Eventually they were comfortable leaving me to supervise other chefs,” Noel shares with me.

Not completely satisfied, Chef went back to school to complete his Level 2 CommisChef, and after that, he began to work at different hotels on the North Coast of Jamaica. At the age of 21 (yes, he had done all this already) he returned to Kingston and began working at Café Mantra. Within two months, he was promoted to Head Chef, at a place that was said to be capable of creating spiritual transformation. The restaurant provided a unique experience in casual dining, and Noel’s dishes brought that transformative experience that kept patrons coming back for more.

Not done yet! Insatiable and driven, Chef Noel returned to school once again to finish another level of schooling, which then made him a Certified Chef Departee. His big break in Jamaica came when he was featured in Vibes Cuisine; this is when people learned about this young chef wonder, and began to recognize him as the new chef on the block.

At the age of 23, Noel decided he needed a change. He decided to come to Canada, and obviously someone did not instruct him well because he ended up in Thompson, Manitoba. He had a brief cooking stint at Chicken Chef. He soon moved on to become the kitchen manager at the Burntwood Hotel. Being in that environment became a little too much for him, so he decided to make a move and headed to Winnipeg. He again returned to school and decided to go to college to get his hotel and restaurant management certification. “This is where I learned to handle my business and act as a consultant,” Noel shares. This was followed up by his position as resident Chef on CTV’s Marc and Mandy Show, and his nomination as Winnipeg’s Best Chef. He also represented Jamaica at James Beard House in the States. Historical. Jamaica had not had a representative in over 30 years, and this is how Chef Noel put Jamaican cuisine on the world stage again.

It was his move to Toronto that allowed Chef Noel to reach his peak. After visiting Jerk Fest in 2017, he had decided to make Toronto his home, and has released his book that shares his culinary journey, and gives his audience a more in-depth look at his last 10 years. “In this book, I offer over 100 easy-to-follow, fast recipes. The seven chapters present a fun and novel approach to cooking. My aim is to motivate cooks to try something new, as well as to inspire the uninspired.”

Cooking hats off to you Chef Noel Cunningham. You have proven that where you are from can never limit where you are going.