Joseph Kalynuik in his starched white uniform serving up his Wahoo Terrine stuffed with bell peppers, cream cheese, octopus, fresh garlic and basil. - Contributed
Dave Rodney, Gleaner Writer
Last week Saturday morning, a few friends left Hedonism II in Negril for an early-morning fishing expedition. By early afternoon, the proud party of anglers was back at the resort boasting an impressive catch that included wahoo and mahimahi. By dinner time at 7:30 p.m., the newly appointed executive chef, Joseph Kalynuik, had turned the day's catch into an epicurean fantasy and was serving up Wahoo Terrine stuffed with bell peppers, cream cheese, octopus, fresh garlic and basil. This mouth-watering creation sent the taste buds to heaven as diners unhurriedly savoured the various textured layers and subtle flavours of this impromptu Caribbean delight.
Such is the culinary creative genius of Canada-born Kalynuik. Having lived in Jamaica for over six years, he speaks with regular interjections of Jamaican Patois and he appears just as comfortable in the kitchen wearing his signature starched white chef's uniform as he is on main stage after the nightly show, welcoming guests to the resort and bigging up his treasured kitchen and dining room staff.
Fascinated by the dishes
The affable and effervescent Kalynuik came to Jamaica after having worked with
Holland America Cruise Lines for four years. But his passion for cooking goes back to his childhood, growing up in Southern Ontario where he was fascinated by the dishes created by his grandmother Mary, who was an extraordinary Ukrainian cook. By the time he was 14, he was assisting at a fine-dining
restaurant and he worked his way up until he gained recognition as a chef at the 5-diamond Casino Windsor in Canada.
Joseph Kalynuik is married to a beautiful Jamaican, Janice. He loves everything Jamaican - '70s and '80s reggae, a good rum bar, great conversation and yes, jerk. He has even created his own Chef Joseph's rum-infused jerk seasoning recipe. By all accounts, Joseph's appointment as executive chef will certainly greatly enhance the already tasty treats that one finds at Hedonism II,
Negril's lush garden of pleasure.
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