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The British Virgin Islands have gained international recognition through the exquisite culinary creations of BVIslanders, who reflect their cultural roots in kitchens worldwide. In 2009, Gorvey has
shared his talents as a Culinary Instructor at H. Lavity Stoutt Community College (HLSCC). Since 2019, Gorvey has made a home in London, and continues to inspire others, offering a delightful taste of the Virgin Islands.
VI L&S: Can you tell us about your roots in the Virgin Islands and how they’ve influenced your culinary career?
GH: I was fortunate to be surrounded by my great aunts and my mother, who cooked every day. They didn’t just cook exclusively for their household but also for the extended households of their children, neighbours, and the sick and shut-in. Having that baseline of culinary benevolence and an interest in the kitchen, I was quickly given the task of helping with the preparation of foods.
I quickly understood the impact that food and nutrition could have on communities and individuals and valued it as one of bonding agents that kept our families connected.
VI L&S: Was there a particular moment or experience that solidified your decision?
GH: I was 17 years old and working as a Client Associate (teller) at Chase Manhattan Bank. I quickly realised that this role was not for me. Just shy of a year working at Chase Manhattan, I secretly planned my escape. I applied for culinary school, quit my job, and the rest is history.
VI L&S: What early memories of food and cooking stand out to you?
GH: During summer breaks as a child, I picked up the task of cooking for my cousins and the larger household, replicating dishes that I love and particular dishes which were requested. My cousins became my first testers and not only honed my skills, but also provided the critiques that told me what I was doing good and what I could do better.
VI L&S: What motivated you to pursue a career in culinary arts and hospitality?
GH: No one influenced or motivated me, but the culinary television show ‘Great Chefs of America’ sparked my interest in culinary possibilities.
Having been exposed to such culinary wonders, I was always particularly disappointed when it came to the dessert aspect of meals. For me, the dessert is the grand finale of any meal. The plated reality offered always felt very anticlimactic with a slice of a store-bought pie or chocolate cake with a dribble of fruit sauce and mint for greenery.
So, I sat my sights on becoming a pastry chef and created culinary wonders of my own just like the ones showcased on Great Chefs of America.
VI L&S: How has your journey from the Virgin Islands to London shaped your approach to cooking?
GH: Interestingly enough, it was the other way around. It was my time in London at the Park Lane Sheraton Hotel in 2003 that shaped my approach to cooking and the wider hospitality industry. Although I hated my time at The Sheraton Hotel, the lessons of humility, integrity, and attention to detail were instrumental to the person that I am today.
VI L&S: What challenges did you face, and how have you adapted your style to different culinary environments?
GH: Due to that fact, I was classically trained and worked internationally, my transitions have been easy.
Professional Experience and Achievements
VI L&S: You’ve been nominated for a commerce/media show award. Can you tell us more about this achievement and what it means to you?
GH: In 2014, I was awarded a LIME for Local and Talented Award. This award recognised local talent in the BVI by placing a spotlight on the creative industry within the BVI. It signified that I was on the right trajectory with all I was doing within my craft. Besides the LIME for Local and Talented award, I have been recognised in several printed and online news media.
Namely:
- The Welcome Magazine – Cake Boss of the Virgin Islands
- The BVI Beacon – Baking Outside the Box
- Virgin Islands News Online – Young Professional of the Week
- The Island Sun – (Gorvey Henry earns accolades as Prince of Pastry Chef)
VI L&S: How do you feel this recognition reflects your work in the culinary industry?
GH: At that time, I felt my dedication, consistency and doing what other chefs aren’t willing to do, to train themselves mentally and physically to be the best paid off.
VI L&S: What has your experience been like working with Ann’s Smart School of Cookery?
GH: It forced me out of my comfort zone and kept me in a phase of learning. At Ann’s Smart School of Cookery, we touched on almost every cuisine, some of which I had never eaten before. This broad exposure and experience gave me a launch pad to explore far and beyond my culinary strengths, which in turn allowed me to gain cultural expertise on other cuisines.
VI L&S: How does this role allow you to share your culinary knowledge and passion with others?
GH: That was the genesis of my role: imparting my knowledge to all clients at Ann’s Smart School of Cookery through stories, demonstrations, and guidance.
VI L&S: As a seasoned culinary and hospitality leader, how do you stay innovative in your field?
GH: I am consistently stalking social media. I visit chef platforms where chefs share their knowledge. I also attend trade shows where I am able to network, listen in on masterclasses and, spend time browsing through the hospitality and chef collections in the bookstores (I am bit old school I love a good book over a digital copy). I also enjoy visiting and eating at local holes-in-the-wall to 5-star, Michelin restaurants.
VI L&S: What drives you to keep evolving and experimenting with new ideas?
GH: I am a lifelong learner. It excites me how the hospitality/culinary industry is constantly evolving. Given that I am from a very small corner of the world, I take pride in being able to deliver at a high standard. Virgin Islands Cuisine and Recipes
VI L&S: Virgin Islands cuisine is known for its rich flavors and cultural significance. How do you incorporate these elements into your cooking today?
GH: I always believe food is a representation of one’s self. Thus, when I present any dish and the guest tastes it, you’re tasting it the way I would enjoy it.
Sometimes the Virgin Islands’ palate can lean very heavily on the salt factor. I believe in allowing the flavours of the ingredients to take centre stage, creating a composition of flavours that complement each other.
VI L&S: Are there any specific dishes or ingredients that you feel particularly connected to?
GH: No I don’t. As I am always evolving and researching.
VI L&S: Can you share two traditional Virgin Islands recipes that are still your favourites, but that you’ve tweaked over the years?
GH: I have only one (1) recipe that is dear to me, boil fish in mayonnaise sauce.
VI L&S: What changes have you made to these recipes, and why?
GH: Because I believe in the traditional cuisine and flavours of the Virgin Islands and the larger Caribbean region, I steer away from any alterations. If any changes were to be made to these dishes, it would be the presentation of the elements and cooking techniques.
VI L&S: What makes these recipes special to you, and how do they resonate with your identity as a Virgin Islands chef?
GH: Every Thursday, religiously, my grandmother would have Boil Fish in Mayonnaise Sauce.
VI L&S: How do you see the influence of Virgin Islands culture in your culinary work?
GH: Within my business Gorvey Henry Cakes (GHC) By incorporating fruit flavours into my cake icings.
VI L&S: Do you feel a responsibility to preserve and promote these flavours, especially in an international context?
GH: Yes, it is! I always embrace the opportunity to showcase Virgin Islands food as it would be cooked in the Virgin Islands. To introduce foodies and novices alike to Virgin Islands cuisine.
VI L&S: In what ways do you think Virgin Islands cuisine can be better represented or appreciated globally?
GH: By staying true to the flavours and ingredients that make the cuisine unique to other Caribbean cuisines.
VI L&S: What do you find most rewarding about being a chef and culinary leader?
GH: The ability to be creative and share my knowledge with junior chefs and aspiring culinary students.
VI L&S: How does this role allow you to connect with others and share your passion?
GH: Because food is a personal choice, I am able to connect with people on a more personal level. Learning and sharing life memories through the journey of food.
VI L&S: Looking ahead, are there any new projects or culinary ventures that you’re excited about?
GH: Yes! I have a few projects I have been cultivating over the past five (5) years. I am not going to disclose all, but will touch on one. I am working on a book which I am very excited about, I am giving myself five (5) years to complete this project. The aim is to showcase Caribbean cuisine in its rawest, most traditional form.
VI L&S: How do you envision your future in the culinary world, both in London and in connection with the Virgin Islands?
GH: As a best-selling culinary author, spreading my knowledge of my Culinary/hospitality journey to all four (4) corners of the world.
VI L&S: What advice would you give to aspiring chefs, especially those from the Virgin Islands, who want to make a mark in the culinary industry?
GH: Don’t settle for anything but the best. Be open to all opportunities even if you feel that you’re not ready. Do not be afraid to stand tall in your passion.
VI L&S: Are there any lessons from your own journey that you’d like to share?
GH: Know when it’s time to leave! You leave bad personal relationships, take the same stance with professional relationships. If you’re not learning, you’re not growing and if you’re not happy, your food and guests wouldn’t be happy. Your emotions will always transfer to your food.
Find your place, navigate your space and trust the PATH.
