Wed | Apr 8, 2020

Cuisine de Nancy catering to you

Published:Thursday | February 6, 2020 | 12:10 AMRocheda Bartley/Gleaner Writer
Don’t be afraid to indulge in the delicious berry tart.
Would you try this plate of sweet pepper chicken roulade with rosemary yam and carrots that’s perfected with soy sauce glazed broccoli Brussel sprouts?
Satisfy your sweet tooth with an ombre choclate cheese cup.
Stuffed callaloo chicken breast and fried rice balls with marinana sauce will give you an epic experience.
Vegans will love the vegan tropical parfait with pineapple, coconut and breadfruit cream.
Chef Marlice Webb is currently focusing on cakes and catering for small events.
A lover of all things tasty, Chef Webb told Food, that her skills are embedded in her DNA and her success in the culinary world is owing to her determination to be a fighter.
Why not make a mermaid tail cake for your next birthday?
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Cuisine de Nancy is pulling in waves of flavours in St Ann, Montego Bay and Kingston. Etched along the north coast, Discovery Bay to be exact, the growing catering establishment offers a delectable taste experience for all. Marlice Webb is a private chef, waiting to take you on an unforgettable journey with fresh, unique and colourful dishes. The St Elizabeth native is the head chef and owner of the company. A lover of all things tasty, she told Food, that her skills are in her DNA, and her success in the culinary world is because she is a fighter.

“I’ve been obsessed with cooking for as long as I can remember. I didn’t know it was an actual career choice until I was going in the tenth grade when a HEART programme was introduced at St Elizabeth Technical High School. I was ecstatic when I learnt of it,” she said.

Currently, she is focusing primarily on baking treats and catering for small private events. Webb, however, has plans to establish Cuisine de Nancy as a chain of fine-dining restaurants.

IN THE KITCHEN

The gifted cook loves being in the kitchen. She worked with Ashebre the Virtual Restaurant and Viola by Lilee in Mandeville, where she was a head chef at 19 years old.

“My style of cooking takes in all the cuisines of the world with a touch of Jamaican spice. I’ve not limited myself to one speciality; there’s too much amazing food to be made,” the culinary artist explained.

Wedding, themed and number cakes are some of the options she offers. And for more epicurean savours, pork belly pot stickers, plantain and eggplant bruschetta and pesto chicken skewers with a jalapeno tomato sauce are also available.

“I really do understand that food is a very personal experience and I try my best to ensure the taste matches the eating adventure and satisfaction. I’ve been developing my palate and really listening to who I’ve been cooking for, and I think I’ve been doing pretty good based on responses,” Webb told Food.

For more information on how you can secure your epic taste affair with Cuisine de Nancy, contact 876-844-5459. Or visit its social media page @cuisine.de.nancy.

rocheda.bartley@gleanerjm.com