FOOTPRINTS CAFÉ, INC. is a Brooklyn, New York-based Caribbean-themed restaurant in operations for 17 years now. The company operates three sister restaurants that include our 5-Star “Take Out” outfit – FOOTPRINTS CAFE EXPRESS, located at 1377 Flatbush Avenue, Brooklyn– that serves thousands of people on a daily basis in Central and South Brooklyn. The other two locations – one at 5814 Clarendon Road – the flagship restaurant & bar – and the other at 1521 Surf Avenue near to the Coney Island boardwalk and world-famous Brooklyn amusement park, serve up the best Caribbean foods in Brooklyn including the restaurant’s signature dish – the popular and famous Rasta Pasta! FOOTPRINTS CAFE, Inc. also offers a diverse international menu and we urge you to try our unique Jamaica-style Jerk Chicken infused with a secret blend of herbs and spices! To date, we’ve sold over 5 million Rasta Pasta dishes – and counting! So check out FOOTPRINTS CAFE, Inc. and TASTE THE CARIBBEAN RIGHT ON YOUR PLATE!
Our mission today is the same as it’s always been: That every guest who chooses FOOTPRINTS CAFÉ leaves happy. We strive always to provide our guests, supporters, and patrons with an outstanding and memorable fine-dining, 5-star experience, by serving exceptional and unique cuisine in a friendly and genuine hospitality environment – all served up in the famous Footprints hospitality.
For a great dining and cultural experience, we provide our teams with every possible resource to succeed in providing our customer with the very best service. We take pride in fostering and creating a positive team environment.
The FOOTPRINTS CAFÉ commitment is:
• To serve great, safe and high-quality food
• To maintain a healthy, safe and clean environment
• To give cheerful, affirming service
• To give good value
• To provide a pleasant atmosphere at all our restaurants
We consider our personnel an essential part of our institutional success; as a result, we care deeply for the individual, as well as, professional growth.
At the heart of FOOTPRINTS CAFÉ’s culture is a keen appetite for contributing back into the growth of our community. We believe that as we grow so should the communities in which we do business. Good food and good people will build a stronger, safer, and kinder community. Join us in supporting the many impactful charitable organizations in our area, including Coalition for the Homeless, local churches, Non-profit organizations and other members of the FOOTPRINTS FAMILY!
He jokingly says, “I’m cooking too long.” That’s because he’s “been in the kitchen” professionally for 32 years now – and counting. But he started way before that, way back in Jamaica in his grandmother’s kitchen when he was just about 15 years old. So the next time you visit Footprints Café, Brooklyn’s premier Caribbean restaurant, and you browse through its extensive mouth-watering menu loaded with tons of exotic items to choose from, rest assured that this is the brainchild of Executive Master Chef, Basil Jones.
“I was introduced to cooking by my grandmother when I was just a kid. I loved her very much and I also found out that I loved cooking too. I’ve been doing that ever since. I started by cooking for about eight members of my family and the more I cooked the better I got. After I left school I went to work at a local hotel called Sans Souci, but not as a cook. I did housekeeping. But I always found a way to get to the kitchen. You could not keep me out of the kitchen,” Chef Basil told CARIBBEAN TIMES NEWS.
Finally, in 1986, he was transferred to the hotel’s kitchen where, at first, he cleaned ovens, washed dishes, peeled potatoes, and assisted the breakfast chef. In this environment Chef Basil says, “I started to really learn how to cook.” Determined to be a skilled chef, he worked extra long hours at a time observing, watching, and asking questions of the hotel’s top chefs. Chef Basil also worked with the cooking staff preparing and presenting special dishes in local cuisine competitions. He earned a certificate of merit for his cooking and culinary skills from Jamaica’s former Prime Minister Edward Seaga in 1983.
“I also got a scholarship to Hocking Technical College in Ohio for six weeks in the first instant and then for two years later. While there I cooked and served over 200 people at a 5-star private golf course, and worked with a mentor and master chef for 10 years cooking at some of the most expensive and exclusive hotels and golf courses in the world. Over my career I have cooked for groups of up to 4,000 people at a time, as well as small, selective and picky groups,” Chef Basil said.
Chef Basil joined the Footprints Café team in 2001. Today, he oversees all of the restaurant’s menu items, food quality and control, training of the restaurant’s cooking staff, restaurant and kitchen safety – he’s very big on that – portion control and periodic testing and creation of new menu items.
And what message does this Master Chef have for young people interested in becoming restaurant or hotel chefs?
“Go for it if you have the passion. Give it your all and the rewards will come. This is a great job that will tax your creativity, your ability to innovate, and an opportunity to showcase your work to the world. Your passion and creativity will show up in your work. But you have to love this thing and like every profession, you have to work at it. You don’t become a good chef or a great one overnight.” – By Sophia Lawson