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Chef Raymond Joseph

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Thursday, October 4, 2012



Chef Raymond Joseph is not a man of many words, his cooking mostly does all the talking. So much so, the Laventille native is the captain of the T&T culinary team. The team recently won a competition titled TASTE of the Caribbean which was held in Miami. Their success is what attracted CNC3's producers to Joseph, selecting him and the team to be featured on the television station's new cooking series titled TASTE.

Joseph's love for cooking came naturally though, having learnt a lot about the kitchen from his mother a caterer, when it came to choosing a career, becoming a chef was a no-brainer for Raymond. Never mind his father wanted him to become an accountant.

"I remember looking at my mom in the kitchen and wanting to do what she did since I was eight years-old," said Joseph.

But it would take another year before Joseph's mother felt comfortable to let him handle things in the kitchen by himself. At ten, he shocked her when he prepared a special birthday dinner in her honour. The menu was T-bone steak, chicken pot pie and for dessert a frosted cake. He remembers it being a success and a meal his mother enjoyed thoroughly.

Once realizing what his career path would be, Joseph, after completing secondary school at Success Laventille Composite and South- East Port-of-Spain respectively, enrolled at the Trinidad and Tobago Hospitality Tourism Institute (TTHTI) where he studied culinary arts. Onwards, he worked for four years at the Chaconia Inn in Maraval before taking up the position of executive chef  at the Courtyard by Marriott where he currently still employed.


TASTE great for me


Having a particular love for watching television chefs do their thing on the various food networks, Joseph said being one of the featured chefs on TASTE was like a "wow" thing for him.

"I have been in front the camera before, but I think what made this production different was the level of professionalism and the producers made sure each seen was re-shot until almost perfect," said Joseph.

The thirty-something year-old is seen in episode five supervising members of the T&T culinary team Devon Joseph, Arnold Jupiter, junior chef Isaiah Conell and assistant chef Rajesh Goolcharan as they prepared a  main course meal which consisted of Indian spice rubbed pan seared chicken breast, provision frittata served with a roasted egg plant and summer squash choka with a rum enhanced reduction and a curry mango coulis. The team was allotted two episodes due to the their award -winning dishes which required a bit more time to showcase.

Joseph’s career has taken him internationally, competing in various competitions, opportunities he cites as treasurable. His dream is to own his own hotel someday.

“I think that would be the next appropriate step,” he says.