Young Keion Dennis, 20, a certified chef, comes out early every morning and sets up two tables at the side of the gas station in Montrose, Chaguanas. He spreads a plastic tablecloth over them, rests two styrotex boxes filled with fried bakes and saltfish and pies he made himself on them and mounts his large colourful umbrella over everything. And he’s ready for the day’s work.
Dennis began occupying the strategic spot recently after it was vacated by a doubles vendor. It has a constant flow of vehicular and pedestrian traffic.
Although he looks humble and unassuming, Dennis has an associate degree from the Hospitality and Tourism Institute and worked in the kitchens of top restaurants like Chaud’s in St Ann’s, the Hilton Trinidad, Woodford Cafe and Ruby Tuesday.
“It was a good world. I enjoyed it but the treatment you sometimes receive from bosses is a bit harsh. I wanted to see if I could create my own business.”
Dennis’ goal is to open his own restaurant and be his own boss and also provide a non-hostile environment for aspiring chefs in which to train. His pies and bake and saltfish stand is the first step.
“The biggest thing is to take that first step. This is my first step. It started off a bit slow but I’m building a clientele.
“Apart from my good looks, when they taste my product, they come back,” he joked.
“I also try to be lenient with my prices. Yes, you can be lenient and still make a profit,” he insisted.
“People pick up on your kindness. You will be rewarded.” His winning smile and courteous manner also draws customers.
Dennis, of Edinburgh 500, said he started off with 15 fried bakes and saltfish and ten beef, chicken and potato pies. “I am making a lot more bakes and pies now” he said. Determined and positive, he said it was “really a fear thing” that stopped people from realising their full potential. “You must go with God. It’s kinda tough to not have Him in your thoughts.”
Dennis learned that wisdom the hard way. He said his parents separated when he was very young and he ended up living with “granny”.
“My father died when I was 11 and I never developed a close relationship with my mother.”
To help granny raise him, Dennis said he began working at age 12 to fund his schooling.
“My first job was at age 12 in an upholstery place. Then I washed maxi taxis to help buy my textbooks.”
While working, Dennis studied hard while attending the Tunapuna Secondary and graduated with six passes, two 1s and four 2s.
“When I left high school I started working at KFC to pay my way through the last two years at the Hospitality and Tourism Institute.
“I graduated with an associate degree in Culinary Management and I’m a certified chef.”
Sending out a word of advice to young people who may be fearful of pursuing their goals, Dennis said: “No matter how hard you must be determined and go forward.
“When you want to do something, the whole world will want to stop you but go with God. When you recognise Him, He will show you the way and tell you what to do and what not to do.”