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The Honolulu Advertiser

Posted on: Wednesday, December 5, 2001

James Palmer

James Palmer loves cooking with local produce, and his home island is a big influence.

Executive chef, All-Star Cafe

Born: Jamaica, 49 years ago

In Hawai'i: Just eight weeks (he was here earlier for a Jamaican food promotion.)

Culinary background: Jamaica Hotel School culinary degree, 1975; formerly chef of Strawberry Hill Hotel, Jamaica (a 4-Diamond property) and the Shabeen, South Beach, Miami, Fla.; and sous chef at Turnberry Isle Country Club (another 4-Diamond property)

My style of cooking: "Creative cooking, using the indigenous products of the country I am in"

I love to cook: "Seafood; for example, Rabbit Island Seafood, a saute of local seafood with herbs, garlic, wine and annatto"

Favorite decadent meal: "A good, aged red wine and something from my own kitchen"

Favorite comfort food: "A hot, spicy jerk chicken with rice and peas"

Favorite cookbook: "Cooking with Sam Choy"

Favorite cooking show: "Let's Eat with Sam Choy"

Favorite kitchen tool: "My knives"

When I'm really hungry, I grab: "Real good mixed greens with papaya, mushroom, tomato, avocado and goat cheese with balsamic vinaigrette"

When I'm not working, I like to: "Play dominos, go dancing, walking and reading"

When I go out to eat, I like to go to: "Local restaurants. I can learn a lot about the culture and native cooking."

If I could invite three people to dinner, alive or dead, I would invite: "Princess Diana, George Bush and Lena Horn"

My dream job in the culinary world is: "To be the owner of my own restaurant"