Published August 4, 2010 Hospitality Jamaica One of her favourite time of the week, when she was growing up was to accompany her mother to Coronation market to buy vegetables. “It was a different little world, the sight and smell of fresh fruits and vegetables was fascinating,” said Georgia Guscott, senior sous chef at Courtleigh Hotel and Suites, Kingston. As the colours and varieties of the produce in the marketplace mesmerized the nine year old, she used to experiment making dishes at home. Guscott said that she used to buy little pots from vendors and cook pudding, dumplings and roll. “It was like playing with food and cooking,” she said. It was this passion for cooking that set her sights on transitioning from home to cooking in the hotel kitchen; she did food and nutrition in the Caribbean Examination Council (CXC), went on to do Basic and Advanced Certificate in cake decorating and gum pasting. She also has a diploma in Food &Beverage Management. But the road to
