About the Show
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First Jamaican chef to win gold play button award winning from YouTube 2022. In this world To all my You Tube supporters I would like to say a huge thank you for all of your loyal support you have shown me over the years. I am so grateful for all of the congratulation messages, and love I have received. Without all of you I would not have been able to achieve the gold play button and therefore this award is for all of us. You have all made such a difference to my life, and I hope we can continue to support each other for many more years to come. Chef Ricardo
Hosts Gabby Henderson & Greg Lee
Invite you to dinner
Welcome to the official Chef Ricardo Cooking YouTube channel! On this channel you will find a variety of content like cooking tutorials, Caribbean inspired dishes, healthy juice recipes and more! Make sure to subscribe and enable ALL notifications! Born and raised in the beautiful town of Ocho Rios on the island of Jamaica, I grew up surrounded by a vibrant hospitality industry offering some of the best food in the Caribbean. As I worked my way up the ranks in restaurants and influenced by my family’s home cooking style, my love for the culinary arts steadily grew into a passion. On this channel I am excited to share what I have learned and show the world the best dishes that Caribbean cuisine has to offer! Subscribe to follow my journey and welcome to the Chef Ricardo Cooking Family!
Chef Ricardo Cooking
I Ricardo Campbell as Chef Ricardo was born in the beautiful Caribbean island of Jamaica W.I. I grew up in and around the busy hotels and restaurants of O
cho Rios, one of Jamaica’s main tourist resort areas. Growing up as a young boy I had a keen interest in cooking. I spent a lot of time watching my elders cook many different dishes, especially my grandmother and father who loved cooking. My interest grew into a passion, after leaving school. I applied to be a kitchen assistant doing basic kitchen duties like preparing vegetables. Due to my eagerness I was given the opportunity to help prepare simple dishes like ackee and salt fish, rice and peas and brown stew chicken.
After a short period I was making these dishes independently. I stayed in this restaurant for two years and moved on to work in one of the top hotel resorts where I excelled and progressed into becoming a range chef. My duties included cooking, temperature control officer and ensuring sure that the presentation of the dishes was maintained to a high standard. I remained in this employment for ten years, during which time I also attended college for two years and obtained a chef certificate. Further to this I did a two year NVQ certificate in chef. I also have a landscaping certificate. I made many contacts during this time and I realized that there were more opportunities to study in London. Although this was not an easy decision for me I moved to London !
Since my arrival I have worked in many London restaurant’s which has given me the opportunity to improve my skills as a chef, and to make the most of my many new experiences. I quickly got a permanent job in an after school project and stayed there for 6months until a chef position became available in an international residential private school. My duties included cooking three a la carte meals daily for the children and staff. We also had to organise and cater for functions such as graduations, children’s parties and Christmas dinner for the whole school community.
I worked here for two years and during this time I obtained certificates in the catering industry. Before leaving in my last few months I started to work on setting up my own business. In the autumn off 2010 I opened up a small restaurant / takeaway called Chef Ricardo’s Caribbean diner. Although this was an extremely difficult time due to the pressures of opening and establishing ones own business, my customers and family gave me a lot of encouragement and support which made me very enthusiastic. During this time I thought about producing my own sauces. I began to experiment, eventually inventing my own sauce recipes i.e. Caribbean sunshine BBQ, Caribbean jerk, brown stew and curry jerk. Due to personal reasons and family commitments the restaurant ceased trading. I have used this as an opportunity to work hard at developing my other business ideas.
Jamaica Chef Ricardo CAMPBELL: AWARD-WINNER GOES FROM KITCHEN HELP TO TOP CHEF
Tafarin Notice (for The Voice) writes about the success of Jamaican-born Ricardo ‘Ricky’ Campbell, who is presently penning “a Caribbean cookbook with a traditional English twist.” A chef at Dunottar School in Reigate, Surrey (see image below), Campbell is one of nine national winners of an Outstanding Performance 2014 Award.
A Jamaican-born chef who started his catering career washing dishes has won a national award for his creative cooking skills. Ricardo ‘Ricky’ Campbell, who works for catering service Brookwood—which provides delicious meals for some of Britain’s top private schools—received top place for his outstanding performance in coming up with new recipes after coming second last year. He is currently based at Dunottar School, in Reigate, Surrey, and is “a valued asset to the school”, according to catering manager Jackie Denyer.
[. . .] The popular cook said he had always dreamed of becoming a chef and was pushed by his grandmother and father who encouraged him to get a job in Jamaica’s vibrant hotel industry. He said: “It was not easy at first. I started as a porter where all I did was wash the dishes and pots. I then moved to another level in the kitchen and from there I became a real chef, a proper chef.”
Campbell joined Brook wood after relocating to London but instead of living his passion, he was put on salad duty for a whole year. He added: “My manager noticed my work ethic and how I managed the knife. She said, ‘Ricardo, we have to give you the chef’s position’. When I won the award she told me I deserved it as I had worked so hard, with such dedication.
“The beauty of it for me is that as long as I exist on this earth and that school is running, they have the award with a picture of me inside a big book, so everyone who registers in that school will always see that.”
Campbell is currently penning a Caribbean cookbook with a traditional English twist and is also the star of his own YouTube channel in which he gives tips to amateur chefs. “I hope people will learn something when they watch my show as well as understand that hard work really does pay off,” he added.