#joy spence

[the-sweet-life-ja]

Appleton Estate Jamaica Rum Tour (St. Elizabeth: Jamaica)

[sianscooking]

Photos by Clay Williams for The James Beard Foundation. © Clay Williams – http://claywilliamsphoto.com

To some a night out savoring the flavors of Jamaica at the prestigious James Beard House  in New York could be considered downright patriotic. Driving 300 miles round trip to enjoy dinner with friends might seem a tad extreme to others.  For this Caribbean Chef/ Writer attending such a unique event at this American culinary institution seemed almost like a professional obligation. Having career aspirations  that include a James Beard Award meant attending this event could only serve as inspiration.  The fact that 2 of the featured chefs Noel Cunnningham and  Hugh ‘Chef Irie’ Sinclair are good friends made it personal.

New York, NY – November 7, 2018: The Chef’s Advocate presents “Savoring Jamaica” a dinner at The James Beard House  Joy Spence is the 1st female to hold the distinction of Master Blender and one of the ‘Faces of Jamaican culture.  Photos by Clay Williams for The James Beard Foundation. © Clay Williams – http://claywilliamsphoto.com

So. After a 3 hour drive I settled into my room, showered and set off for dinner. I blame NY parking for my missing much of the first 2 courses including an up close preview of Appleton Estate’s: Joy Spence Experience. Unlike so many Jamaican happenings this was a well choreographed event and everything was served on time but I digress… Joy Spence is the 1st female to hold the distinction of Master Blender and one of the ‘Faces of Jamaican culture. To watch her do her thing up close from my perch at the ‘Chef’s Table’ would have been an honor. 

New York, NY – November 7, 2018: The Chef’s Advocate presents “Savoring Jamaica” a dinner at The James Beard House. Chef Noel Cunningham greets us with his scrumptious Ackee & Saltfish Won-Ton Photos by Clay Williams for The James Beard Foundation. © Clay Williams – http://claywilliamsphoto.com

Like the good host that he is Noel had a few of his perfectly scrumptious Ackee & Saltfish Won-Ton set aside for latecomers to sample. I have already put in my request for his Roasted Pumpkin Coconut Bisque. I still can’t decide whether I enjoyed the frothy coconut foam on top or the crunchy roasted pumpkin seeds at the bottom more. I missed cocktail hour but I did get to sample the one of very spirited Appleton Estates cocktail that was served. I would have sampled another but I needed to remain on my best behavior so I refrained. That and the fact that there was a a serving of wine served with each course. I was definitely feeling Irie & Mello by night’s end. After the Canapes & Cocktails came the fish course. I think most of the 100 or so people who enjoyed dinner that night would agree that Robin Lim Lumsden’s  Snapper en Papillote  perfectly captured the flavors of Jamaica.

New York, NY – November 7, 2018: The Chef’s Advocate presents “Savoring Jamaica” a dinner at The James Beard House. The buttery soft Rum Barrel Pork Belly created by Chef Gariel Ferguson Photos by Clay Williams for The James Beard Foundation. © Clay Williams – http://claywilliamsphoto.com

            The rest of the evening featured delicious dishes like the Rum Barrel Pork Belly from renowned Jamaican Chef Gariel Ferguson. If the sweet velvety soft morsels of succulent BBQ pork is anything to judge by Chef Ferguson definitely deserves his reputation as a Pork Master. Chef Irie, our official host for the evening was his usual charming self as he introduced each dish. His own Roasted Masala Spiced Goat Chops hinted at the Indian influences on Jamaican cuisine.

This slideshow requires JavaScript.

Happy Endings

The final course of the night, chef Colin Hylton’s “Sweet Nyammins” was indeed a happy ending.

Silky smooth dark chocolate, and a passion fruit gelee served with a crisp wafer. The only fault I could find with Chef Colin Hylton’s “Sweet Nyammings”  was that the pucker was processed out of the passion fruit and so my tastebuds was disappointed at the lack of contrast and texture.   New York, NY – November 7, 2018: The Chef’s Advocate presents “Savoring Jamaica” a dinner at The James Beard House: Sweet Nyammings from Chef Colin Hylton. Photos by Clay Williams for The James Beard Foundation. © Clay Williams – http://claywilliamsphoto.com

At the end of the night as I passed Robin Lim Lumsden her on the steps I stopped to commend her on producing the most delicious dish of the night (wrapped in parchment, the snapper fillet was cooked to a perfect texture. It was bathed in a perfectly spiced coconutty run dung sauce)  She smiled clutched her cookbook, gave me a warm friendly smile and said. “Aye mi dear. we dweet fi the love not fi the like”  and she was right. I had come for love of Jamaican food and enjoyed every moment with sweet savour.

Cooking With Chef Sian: Savouring The Flavors Jamaica To some a night out savoring the flavors of Jamaica at the prestigious James Beard House…

[goodnewsjamaica]

A master blender's joy

New Post has been published on http://goodnewsjamaica.com/business/master-blenders-joy/

A master blender's joy

APPLETON, St Elizabeth – When she started out at Appleton Estate as a youthful chemist in 1981, Joy Spence gave no thought to one day becoming the company’s master blender, much less to having a segment of the business named in her honour.

So, imagine her joy just recently when the former Appleton Rum Tour – now upgraded at a cost of US$7.2 million – was renamed The Joy Spence Appleton Estate Rum Tour.

“It is wonderful to have this amazing facility named in my honour, I never knew in my wildest dreams that this would be a reality,” a smiling Spence told Jamaica Observer Central at the launch ceremony for the upgraded tourist attraction.

After joining Appleton as chief chemist, Spence “moved up the ranks” to become master blender in 1997.

Spence was described at the recent ceremony at Appleton Estate as the “first female blender in the entire spirit world not just in the rum industry”.

She told Observer Central that she received her university training at the University of the West Indies and in the United Kingdom. She taught chemistry at high school and at university before gaining practical experience as part of the blending team for the world-famous coffee and rum-based Jamaican liqueur, Tia Maria.

Joy Spence gets deserved standing ovation.

The Joy Spence Appleton Estate Rum Experience is aimed at exposing visitors to Jamaican history, culture and cuisine while promoting Appleton Rum to the world.

 It’s projected that 100,000 visitors will come to Appleton this year, up from the 50,000 annually when the former rum tour was closed just over a year ago to facilitate the upgrade.It’s expected that arrivals will gradually build to 200,000 annually with the coming into being of a planned rail service bringing visitors from Montego Bay to Appleton Estate; as well as improved roads to facilitate tour buses. The 11,000-acre Appleton Estate in the Nassau Valley, shadowed by the Cockpit Country, in northern St Elizabeth is said to have been producing rum since 1749.

The rum experience upgrade at Appleton amounts to 26,000 square feet of buildings. It includes a welcome centre, luxurious bars and lounges, expanded tour elements detailing historic rum manufacturing from “cane to cup”, tasting rooms to facilitate visitors in the “experience” of Appleton products, kitchens, restaurant (complete with authentic jerk pit)and retail store.

Appleton Estate is part of J Wray & Nephew Ltd which is owned by Italian beverage giant Campari Group.

Original Article Found Here

[tikichris]

Appleton Estate Joy Anniversary Blend

[tikichris]

Cane to Cocktail: Master Blender Joy Spence

[caneroots]

Focus on Blenders: Joy Spence of Appleton Estate

At distilleries it is the blender's job to over see the spirits aging process, blend existing product for consistency and to create new blends and taste experiences to invigorate the brand. It is an essential function for any large-scale operation and one that literally defines what consumers taste.

Joy Spence is the first female Master Blender. She oversees the blending of rum at Appleton Estate in Jamaica. She is Jamaican born and holds her degree in chemistry, which was her first profession. She became a chemistry lecturer after college, and then pursued a Masters of Science degree in Analytical Chemistry. 

In 1979 she left academia to join the spirits industry and in 1981 she was hired  as Chief Chemist at J. Wray & Nephew with a focus on the Appleton Estate brand. Under the direction of Master Blender Owen Tulloch, her mentor, she learned the complex art of blending. He is still cited as her primary inspiration. Since Spence's appointment as Master Blender there have been several other female Master Blenders in the world.

Blending is a calculated process that starts with chemistry but it refined through sensory analysis. Quoting Spence "Sensory analysis usually overrules chemistry. There will always be a human hand in blending".

In 2005 the Government of Jamaica awarded Ms. Spence the Order of Distinction in the Rank of Officer for her service to the Industry. At the Golden Rum Barrel Awards in 2011 she also received the Rum Experience Pioneer’s Award for outstanding rum achievement.