Bio
Born in Germany, Hans Schenk was raised in the typical European way, for one who enjoyed good food, and wanted to be a chef. Following school, he attended a hotel/culinary school in Germany, then apprenticed under different chefs, a year at a time, and began to climb the culinary kitchen ladder, restaurant by restaurant.
He eventually left Germany, worked in several London restaurants, then traveled to the Bahamas. Ultimately, he ended up in Montego Bay, Jamaica, where he was the executive chef of the Sugar Mill Restaurant at the Half Moon Bay Resort. In 1985, he was one of the founders of the Chaîne des Rôtisseurs of Jamaica.
In 1997, the Great Chefs television crew flew into Jamaica to tape Chef Schenk for their Great Chefs of the Caribbean series and Great Chefs of the World series (episode #130). Following his passing, the Caribbean Hotel and Tourism Association named their culinary award after Chef Schenk, for their Tastes of the Caribbean annual event.
Recipes
Sugar Mill Escoviched Fish
Serving: 4 Print Sugar Mill Escoviched Fish By Great Chefs September 19, 2015 In this classic preparation of typical Jamaican fare, the grouper is served beneath a colorful array of julienned vegetables. Potatoes and pumpkin on the side add a perfect mix of textures. Ingredients Fish Grouper Fillets – four, 6-ounce (alt. mahimahi, snapper, or […]