Young Professional, Mr Gorvey A. Henry. Photo: Provided

Mr Gorvey A. Henry at work on one of his fine pieces. Photo: provided

No, no, no, it's not an actual gift box, its a cake, a cake done Mr Gorvey A. Henry. Photo: Provided

Ladies, you would not find this in a showcase for sale! It's only a cake that you can actually eat, not to clutch. Photo: Provided

Here it is! Kimberly's bridal cake, which was done by Mr Gorvey A. Henry to the taste and liking of his friend. Photo: provided

He does cakes for men too, a perfect for Father's Day, a birthday or any other occassion for the men folk. Photo: provided

On the other hand there are those who give the compliment because it is actually the truth. Let's not put that to a debate because Mr Gorvey A. Henry would prove you women dead wrong.

This is a young man who has what it takes to fix the most delicious plate of food, for a matter of fact he is an expert when it comes to making the perfect curried chicken stew. He has everything it takes to give a bride that unique wedding cake, he has what it takes to match those chefs appearing on the popular tv programme ‘Great chefs’, a programme he has been glued to from a very tender age and one that can be credited for guiding his career path.

Mr Gorvey A. Henry is a product of the East End community of Tortola, Virgin Islands where he was nurtured all his life. He attended the HLSCC Culinary School at the time when it was the New England Culinary Institute (NECI) from where he acquired his first degree in Culinary Arts. “By that it opened the world to me in culinary. I was able to travel; I worked in London, Antigua among several others.”

Having ventured out into the outer world, Mr Henry said that he had to adjust and do so very fast as it was a culture shock for him as he did not understand what it really meant to be a true chef internationally. “When you see on the television shows when the chefs throw something after you, they literally throw it after you and you duck,” he said having had the experience firsthand.

The international experience grew him as a person, making him very strong and pushed him to the point of realizing that he had two choices, to either like it or hate it. There is no questioning of what his choice was. Asked what his choice was anyway, he responded, “I loved it.”

What he ‘loved’ the most about the experience was the daily grind and expecting the unexpected because no two days were the same. One of the biggest challenges he had during his time of learning and practicing overseas was the different names for vegetables as opposed to what is called in his homeland, Virgin Islands. “When a chef tells you go and get the courgette, I was like, the courgette! or even an aubergine what we know as an egg plant but at that time I didn’t know, I was ignorant to that so that was a challenge in itself,” he said.

His career started from a very tender age, and because of the things that drew his attention more he revealed that even thought he was probably a weird or a rather unique child, not knowing that his attractions were simply guiding and nurturing him for what he was to become later in life.  “I use to watch the TV programme "The Great Chef" and the artistry of it just arrested me, and it was so mind boggling to see what you can do with food...and I was always experimenting with it.”

His mom would attest to the fact that especially during the summer period Gorvey was always in the kitchen cooking and not just cooking, his meals were that good from such a tender age of nine that she could have comfortably have it served to the entire family or even to an invited or un-expected guest to the home.

After his years of working overseas, Mr Henry returned home and worked at several places where he continued to practice in the culinary arts. He worked at the Bananakeet Restaurant and Secret Garden but later moved on to working at the college as a chef instructor. “There I basically filled in when a chef called in sick. Like that I worked in all the various departments, fine dining, breakfast cooking, all whenever a chef called sick it was my take to fill in. It was my job to fill in, teach the class, and keep going.”

That experience also paid dividends as for two years he served as the Baking Instructor at the Road Town Bakery. “By then I felt that I was on top of my game and thought that I needed more so I quit the job and went back to school again.” This time it was in the USA at the Culinary School of America. “I got top of the class and it was very beautiful because I was really focussed and I really enjoyed my two years in New York. And because of that I was able to do an internship in Florida.”

Returning home and doing what he does best for his own and those visiting his homeland has been one of his greatest experiences. He told the story of his very close friend Kimberly Adams, who gave him the first shot at doing cakes for her wedding. “..and boy did I outdo myself...just get her album and it speaks for itself.”

Today his imaginative artist eyes continue to guide his hands to produce at the highest level as he has been doing very well at providing a service second to none in the line of food preparation, cakes for all occasions and every aspect of the culinary art. “In doing what I do I cater for every class of people, just give me your budget, share your thoughts as to what you might be looking for and I put out the works.” He was, however, straight in noting that he is not the kind to do the ‘order today for tomorrow’ as his work entails a study of the individual, exploring their thoughts, passion and desire as it all goes into making the final product one that is exceptional.

For Gorvey, in doing his line of work, he finds it very therapeutic but he not the all stuck-up kind of person as he may not surprisingly be considered very fashionable, out-going, and loves extreme sports and travelling. He is a father of an adorable six-year-old son who ceases every opportunity to be at his daddy’s side.

Having had his experiences, he says to his fellow youths, “don’t be afraid to try everything to see what’s best for you, there is no right or wrong in finding your career and once you find it stick with it.” He said there will be many challenges along the way but what’s key is, “once you have a passion for it and you know that you can make a difference within yourself and it makes you happy, go with it.” He is a firm believer that, “life is a buffet, eat as much as you can.”