This Black-Owned Business promotes culture and black chefs, while providing fresh and flavorful Caribbean-and-Seafood specialties in an otherwise known food desert. The owners goal at Blue Waters was to create a health conscious restaurant that serves fresh, flavorful, and cooked to order Caribbean and seafood cuisines. His decision to eat healthier was life changing. He battled to change the eating habits of his family as well. His mother began having stomach and digestion issues causing her to finally change her diet. At that point, the light bulb clicked. This was a larger issue than he ever imagined. He realized the importance of a more health conscience restaurant to serve the community, especially with none located in Camp Springs or the surrounding area. It became apparent that the selection to place Blue Waters in this community was the perfect choice to provide organic, non-gmo, gluten free, vegan and non-dairy options.
Cooked upon ordering, Blue Waters Caribbean & Seafood Grill serves fresh seafood daily; delivered directly from local vendors. “Our haddock, salmon, and red snappers are a few of our fresh selections. We also offer non-gmo chicken, grass-fed beef burgers, and fresh vegetables (broccoli, cabbage, asparagus, corn, spinach). There is no other Caribbean establishment in the area that we know of that provides non-gmo jerk chicken, curry chicken, and brown stew chicken,” says Derek T. The Blue mindset is to skip the hormones without losing the flavor.
Those looking for an organization to support that is built on quality and integrity are encouraged to take this opportunity to patronize The Blue; where providing the freshest options to build healthy communities is never compromised.
Chef Chicken George was born in Jamaica March 28, 1953 as the proud son of Ezra Beckford and Daisy Spencer. He grew up with his grandmother Edith Spencer who was the Master Chef of the Village. He started school at the age of 6 and by 10 years old he started watching his Grandma cook authentic food for hours and hours. At age 11, he started cooking on his own and mastered his skills until he was 27 when he migrated to the United States.
Chef Chicken George’s first job in the US was at the World Bank but he still had a passion for cooking. With cooking cemented in his brain Chef Chicken George got his big break with his brother and opened the cream of the crop spot called “Cook Shop”. They stayed there for five years then turned the “Cook Shop” into a full fledged restaurant. They gave it the name Sweet Mango Café which became the most famous West Indian Café in Washington, DC. At Sweet Mango Café, Chef Chicken George launched Jerk Chicken Catering to further share his famous Jerk to a broader audience. His Jerk Chicken became legendary all over the DMV (DC, Maryland & Virginia area). That authentic flavor pleased palates from the area elite, everyday citizens and Caribbean food lovers looking for a taste of the island right in DC.
Chef Chicken George wants to make sure the little men and the big man experience his Caribbean culinary expertise. It took him 20 years to perfect his recipe so all jerk chicken lovers would never forget the inventor every time they take a bite.
Chef Scooter was born and raised in Washington DC. He started cooking at a young age and learned from his grandmother. He cooks everything with love and care, as his grandmother taught him to put TLC (tender, love and care) in his cooking. Chef Scooter comes from a family of men who love to cook. His favorite style of cooking is American-fusion but Asian is his specialty.
Chef Scooter is self-taught but has completed programs at DC Central Kitchen to polish his culinary skills. DC Central Kitchen is a nationally recognized community kitchen that recycles food from around Washington, DC and uses it as a tool to train adults to develop work skills while providing thousands of meals for local service agencies in the process. Chef Scooter has broad experience in various world flavors from his diverse food background working at Vie de France (French), Fogo de Chao (Brazilian), Maketto (Cambodian/Thailandese) and American cuisines from many chain restaurants.
Chef Scooter enjoys the creative side of cooking and loves exciting people with his creations. His goal is to take on the world and leave a life changing experience for all who tastes his food. The legacy he would love to leave to the DC area as a visual representation of him is in the essence of the Rocky statue with a chef jacket on.
Chef Garfield was born and raised in Jamaica. He got his early education in Caribbean cooking watching his mother cooking genuine Jamaican dishes right at home. As a very young man he moved to the British Virgin Islands due to lack of work opportunities at home. Here he began his journey from dishwasher to executive chef.
Chef Garfield has over 20 years of experience in Italian, American, Japanese, and of course Jamaican cuisine. After his early career start in the British Virgin Islands he moved to the USA in 2006 because he wanted to live the American dream. He found it difficult to find employment in the restaurant industry so he had to perfect his Jamaican cuisine to stand out from the competitive field. This helped Chef Garfield to develop this fine dining style by refining his recipes. This led to him creating his signature dish – Rude Boy Pasta. Eventually, he found work in various restaurants in New York, NY then in Baltimore, MD.
While in Baltimore Chef Garfield decided to take his talents from a restaurant kitchen directly to the customer and started working as a personal chef. As a personal chef he began specializing in organic foods and expanded his creativity through out of the box thinking and put a twist on foods he prepared. His clientele loved his originality and word spread quickly that he was that “must have” chef. Chef Garfield loves preparing Italian and/or fusion fare but at home his favorite dish is steak and special fried rice.
For more information on Blue Waters Caribbean & Seafood Grill, visit: https://www.bluewaterscsgrill.com.
HISTORY OF JERK
Along with reggae and Red Stripe, jerk has become a Jamaican national icon. Originally conceived by runaway slaves, jerk is meat marinated in a piquant sauce and then slow-cooked over a pimento-wood fire. Chicken and pork are traditional, but nowadays Jamaicans will prepare anything jerk-style, including goat, mutton, beef, shrimp and even fish. Boston Bay, near the island’s eastern tip, is celebrated for its roadside jerk stalls. The smoky aroma of the barbecue pits has spread across the island, other parts of the Caribbean, and nations across the globe.