Some people like to sleep in on a Sunday morning, but not Kenny Rawlins.

By 5am he’s at work, preparing codfish breakfast at the Ex-Artillerymen’s Association in Hamilton.

It’s a sacrifice he willingly makes. He’s run Kenny’s Catering out of the Victoria Street kitchen since 2001.

Doors open for scores of hungry fans at 6.30am. Four hours later, he’s usually sold out.

“It’s a lot of work,” he said. “During the week we peel about 150lb of potatoes to get ready for Sunday.”

He got into the business in the 1980s, managing parties on Hawkins Island for Bermuda Island Cruises.

“We used to feed 350 to 400 people a night,” he said. “People used to ask me how I did it.

“It was a lot of work, but we had a great team. After we fed the masses, we interacted with the visitors. When they allowed locals to come also, it was even better. Things just grew and grew.”

The one thing he didn’t like was all the carrying and lifting required. The food and equipment had to be transported to the island, set up, broken down and taken home again.

“Each week I had to transport 21 gas cylinders to the island by boat and then carry them to the cooking area,” he said.

After 23 years, the “lugging” started to take its toll. In 2001, he turned the job over to his son, Andreas and started Kenny’s Catering. Weddings are a big part of his business.

“Last year, a bride called me,” he said. “Her caterer had let her down and her wedding was the next day. She wanted to know if I could help her.”

Mr Rawlins had another large function that day, but feeling sorry for the woman, agreed.

Knowing that his usual team wouldn’t be able to cope, he called in colleagues from his Hawkins Island days.

“I knew they were used to working in a high-pressure environment,” he said. “It was stressful because there was only so much we could do in the kitchen we have.

“The hardest part was trying to do two menus and get the equipment transported to the function in St George’s. I brought in an extra driver.

“He went off and set up one function, then came back and dashed down to St George’s and set everything up while we were still cooking.”

It was stressful, but worth it when he saw the bride’s look of joy.

“She posted a really nice note about Kenny’s Catering on Facebook,” he said. “That was much appreciated.”

He fell in love with cooking at the Brangman Home. He moved there at 7 and loved helping Olga, Mary and Mona Brangman in the kitchen.

“I was so little I had to stand on a stool,” he said. “They made all the food for the home — like cornbread and cookies. I particularly loved watching Mary, who made all the pastries.”

Today, he still cooks with some of the sisters’ recipes.

“They really inspired me,” he said. “They always told me, once you set your mind on something, go for it. Don’t let anything hold you back.”

With their encouragement he studied cooking at the Hotel College, the predecessor to the Bermuda College.

After working abroad for a few years, he got a job at Lantana cottage colony, and then opened The Village Inn in Sandys. He ran that for several years before he joined Bermuda Island Cruises.

“In the beginning, my passion was always pastries,” he said. “It really wasn’t until I went to Hawkins Island that that changed, when I had to cook for all those people.”

Today, he does his own bit to encourage aspiring young chefs.

“Last summer, we took on three students and only had one by the end,” said Mr Rawlins. “It’s a tough business.

“There are a lot of hours involved and it is hot. A lot of them can’t handle it. It is constantly just go, go, go, until the day is over. We can’t say you will start at 8am and finish at 4pm. It doesn’t work like that.

“After the function is over you still have to pick up stuff. Kenny’s Catering is a small business and we don’t have porters. We do everything ourselves.

“A lot of young people either aren’t interested enough, or can’t handle it. We do get some occasionally who do love it and stick it out.”

At 62, he has no thoughts of packing the job in.

“The demand is still there,” he said. “In fact, it is growing and growing every year.

“Things are getting better. The last two years have been rough, but we can see the upturn now. Hopefully, I get another good ten years out of Kenny’s Catering.”

•See kennyscatering.bm or call 335-6005 or 295-2340.