Chef Noel Cunningham, who is bringing Caribbean cuisine all the way from Canada, is someone I’m eager to introduce to you. His ancestry inspires him to cook delicious meals that he performs with passion. He takes great satisfaction in each meal he prepares and serves since he is a master artisan in every aspect of food preparation and presentation. He uses food to express himself and as a form of love language. Let’s now discuss this amusing and enlightening exchange I had with him.

Who is Chef Noel Cunningham? (Give us some fun and interesting facts about your background, where you are from etc) 
Noel Cunningham is a multi-award-winning Jamaican-Canadian chef, food expert on television, host of a popular food podcast, food writer, and best-selling cookbook author. Born and raised in Kingston, Jamaica, and based in Toronto, Ontario, he is one of Canada’s most renowned chefs.  

I was recognized as one of the most significant and prominent next-generation Jamaica 60 Toronto Game Changers in 2022. As a food writer and culinary podcaster, I am passionate about promoting and highlighting Caribbean cuisine, as well as advocating for chefs, restaurants, and the food industry. I was the youngest chef on the Jamaican culinary team that went to the James Beard House in New York in 2018 to represent Jamaica.  

Noel has established himself as one of the most in-demand chefs after arriving in Toronto in 2019. collaborating with well-known businesses such as Appleton Estate and the Jamaica Tourist Board. 

What got you into cooking? 
I got into cooking out of curiosity and my natural love for food. While growing up, at one point my mom was busy on Sundays so I took the opportunity to cook. I was influenced by my aunt Miriam who is a great cook and baker along with local cooking shows such as Creative Cooking, but I was inspired by the Food Network even more and realized being a chef was more than just cooking you can be whatever, there is no limit. I did culinary arts in high school and was awarded twice as a top performer then I knew this is what I was meant to be. 

How would you describe the culinary food scene in Canada? 
Canada’s culinary scene has changed and expanded since the pandemic, similar to most other locations. More ethnic chefs are emerging, and there is a wide range of cuisine available, from street food to the finest fine dining and gastronomic experiences. 

Do you hold any culinary degrees or special training certificates? 
I have a culinary diploma from Heart College Of Hospitality Services in Jamaica and Diploma in Hospitality and Tourism Management where I majored in Hotel and Restaurant Management from Red River College in Winnipeg, Manitoba Canada. 

There is a debate over when someone can call themselves a chef. In your opinion, what makes a chef? 

 “It’s the tiny details that separate the professionals from the amateurs and the average cook from a truly great one.” – Chef Noel 

A chef is, in my opinion, a skilled and trained cook. I like to use both terms because they are both skilled cooks who would qualify as chefs, but being a chef requires more. You must be able to manage and operate a business, lead a team, deal with conflict, and understand budgeting, execution, recipe conversion, and other responsibilities. This is where education, whether formal from a college, years of experience working in the industry, or an apprenticeship, comes into play. Anyone can put on a jacket, cook some food, and claim to be a chef or even a celebrity chef nowadays. A Chef must be able to think like a scientist, organize like an accountant, plate like an artist, and cook like a grandmother. 

If you had to describe yourself as a chef, what would you say?  
I would describe myself as a passionate, confident, and creative chef with an eye for detail who genuinely enjoys cooking and making others happy through food. 

How would you describe your cooking style? Any specialties? 
My cooking style is a fusion of inventive interpretations while serving globally inspired eclectic and modern Caribbean cuisine. I like food that is bold, rustic, and flavorful without being pretentious. 

What’s one of your favorite dishes to make for a customer? 
One of my favorite dishes to make is my signature Island fried chicken and festival waffle with honey hot sauce, which I created and am extremely proud of. As a chef, I believe that every dish should tell a story or have some significance, and this is one of them. I always get rave reviews on it, even from people who don’t think chicken and waffles go together. 

How’s the journey been for you, being a black chef? 
The journey has been rewarding, beginning in Manitoba, Canada. I was able to shine as a Caribbean chef in the north, bringing some sunshine and an island vibe. I can also stand out and advocate for black food and culture. 

You recently released your cookbook, Cuisine by Noel. Tell me about it. Why was this book important for you to write and publish? 
I wrote this book to provide answers to many of the questions I am asked on a daily basis. Why did I decide to become a chef? How did I get started? And who are my influences? The goal of this book is to inspire everyone who reads it to become a better home cook or to find inspiration to become a chef. Cuisine by Noel: A Culinary Journey Through Recipes and Stories is an autobiographical cookbook that chronicles my early career and accomplishments in the culinary world. This book honors my professional journey, the heroes who paved the way for me, and, more importantly, it reflects where I am today. In my debut cookbook, I shared 100 easy-to-follow, fast, and favorite recipes, as well as personal stories, layered between seven chapters with your not-so-everyday breakfast, such as the ultimate bagel brunch burger, salads, appetizers, soups, entrées, and desserts. 

What’s the story behind your podcast What’s Cooking with Chef Noel? Tell me about it and why people should tune in. 

In August 2020, I launched my podcast What’s Cooking with Chef Noel. I’d always wanted to host a podcast but wasn’t sure what I wanted to talk about, so I came up with the idea of creating a space where I could educate and inform listeners about the world of food, and that’s how it came about. What’s Cooking with Chef Noel is a weekly podcast in which I take my listeners on a culinary journey by interviewing culinary experts, celebrities, and chefs about various food topics, food trends, the food and beverage industry, the entrepreneurial spirit, and everything related to being a chef. If you enjoy cooking or eating, this is the show for you. The show is witty, honest, and educational. 

Lastly, what’s next for Chef Noel Cunningham? 

I’m currently working on my second cookbook, which will be released later this year, as well as my dinner series for the United States, Canada, and Jamaica, and I’m always up to something. To follow my journey, please visit my website www.cuisinebynoel.com, as well as Instagram and Facebook @Iamchefnoel.