“Food tastes better when you use quality ingredients,” says Chef Garfield Clarke. Raised in Jamaica, he was exposed to different spices early on and recalls having lemongrass in tea as a child; as a chef, he appreciates its versatility in cultural dishes. He’s traveled extensively, from the Middle East to the Far East and Australia and says he’s often drawn to the complexity of Asian ingredients. “Thai and Jamaican cuisines are similar. Coconut milk and chile peppers play an important role in both of our cultures,” says Garfield. Try his creation in your café this month.