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Wesley Campbell was born into the restaurant business as Mr. Campbell watched his parents cook various dishes. He observed them make dishes like steamed grouper, snapper, and jerk pork and chicken in their restaurants in Jamaica. The call to the culinary arts couldn’t be ignored. At the age of fourteen, Campbell’s love for cooking inspired him to enter a cooking competition where he astonished the judges with his sophisticated dish. This would set the stage for what would become a deliciously eventful career! Wesley began his first job at the Half Moon Resort in Jamaica where he peeled 5 bags of potatoes a day. With a drive for learning and through hard work, Wesley quickly acquired the skills and knowledge to become the Pastry Assistant.
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