- World Bank's Kim sees ‘clear’ economic slowdown if trade war escalates Read More
- AA extends daily flight service to Barbados Read More
- It takes two Read More
- Sport off track? Read More
- Wanted: A more efficient airport Read More
- Low-hanging fruit for all Read More
- City Nights take on Broadway feel Read More
They are a ‘cut’ above the rest! The two finalists in the Cutters category of the Bim’s Best contest were elated to discover just how much their customers appreciate their delicious creations.
“I feel really good –humbled!” exclaimed Jamal Hall, the 33 year old proprietor of Bar Cutters on being told that he had been nominated as one of Bim’s Best.
Rictoria Forde of Sea Ya Beach Bar in Dover proclaimed herself “excited” and “shocked” at the nomination.
Bringing people joy through food is the not-so-secret ingredient for both of the finalists.
“I really, really love interacting with my customers, man! It’s so much fun to put a smile on someone’s face,” declared Hall.
Read on to learn more about all of the finalists in the Best Cutters category and don’t forget to vote!
Rictoria Forde/ Sea Ya Beach Bar, Dover
Years in food business: 10 years
How do you feel about being nominated for Bim’s Best? Great! Excited but still shocked that someone can choose me.
What do you love the most about what you do? I just like that I can put a smile on somebody’s face and actually serve people. I learned to cook growing up doing work around the temple [as] I’m a Spiritual Baptist and we have the Cou-cou village so all of my training comes from there.
Jamal Hall/ Bar Cutters
Years in the food business: 4 years
How do you feel about being nominated for Bim’s Best?
I feel really good - humbled. Glad that customers really love the food. I want to keep on being innovative with the local ingredients. And big up all the Cutters crew for nominating us!
What do you love the most about what you do? I really, really love interacting with my customers, man! It’s so much fun to put a smile on someone’s face. Our food is stuff we develop from the ground up. It’s stuff we come up with. People ask if we have any culinary background or certificates and we say no, it’s just from experimenting in the kitchen so it’s really fulfilling when people love what we do.