Five Questions with Code Red’s Chris Dymond

The countdown is on for the Magnum Tonic Wine-powered Reggae Sumfest Global Sound Clash which unfolds next Wednesday at the Catherine Hall Stadium in Montego Bay. Chris Dymond, the “mouthpiece” of the well-decorated Code Red Sound System, which placed second last year, was in a no-nonsense mood as he joined us for this week’s Five Questions With ... feature.

1. Why is Code Red so popular and how have you contributed to this?

Code Red Sound System is very popular because of one main ingredient: the aim to be different. Sometimes it works and sometimes it doesn’t, but when it does work, it connects in a way that is impactful and talked about for years. We always try to bring something fresh that makes some people eye roll back inna dem head. As for my contribution to the continuation of the sound’s success, well, me forward and see the formula and added the hardcore street vibes because I’m not an uptown youth … right on Red Hills Road me grow up, while Code Red was a more uptown sound yet still hardcore. Me also bring a style and energy that draw the ladies that’s why them say ‘Chris Dymond ah di Ladies Favourite DJ’. Also, sound clash ah my thing, it’s something me love.

2. How satisfying is your job and what is your advice to up-and-coming selectors?

My job is very satisfying because it’s something I wanted to do since I was little. I was 100 per cent sure that this ah weh me love and what I wanted to do. Not many people get the chance to choose something from such a tender age and then be successful at it, travelling the world doing what they love. My advice to up-and-coming DJs is to love it. Don’t do it because of the hype. The hype can be deceiving because it looks glamorous, but it involves a lot of work. Many get confused and think they can play at a couple of parties and the hype will just automatically follow. People nuh understand the amount of work you have to put in to make sure you can go out and deliver. If you play the same regular party tunes that everyone else is playing, you won’t stand out or be a DJ who is requested worldwide. People listen to music while dem ah get ready, so you as the DJ can’t come into the party and play the music the regular way. You have to study it and love it, find ways to be creative ... be brave, and run some serious risks. It might not always work, but ah so you get fi stamp your name.

3. The anticipation is high for the Magnum Tonic Wine-sponsored Reggae Sumfest Global Sound Clash. Without giving away too much, what is your game plan, and is Code Red even a little bit nervous?

The game plan is to go out there and represent Code Red Sound in the best way possible. Big up to the new youths; Also, Spectre, Sisco, and Sigar, who have been on for longer but still part of the new generation. We want people to see what dem can do and through that, see that Code Red is moving into a next generation. We’re not nervous because when it comes to certain dance or when we reach on the stage, we’re ready to step forward, we roll out to win, take the trophy, and we will be victorious.

4. How do you balance being a father with a career that demands so much?

Travelling and balancing family time is a strain. It’s hard when we go on tour for two months or have back-to-back trips. More time me miss my family. My first son is 16, and my younger son is eight years old. I couldn’t do it without the help of their mother. She help hold things down in more ways than one. I do the best I can. It’s not always perfect, but putting food on the table is part of life. I give thanks that I have a family that understands what my job requires and I am grateful to have children with a woman like her.

5. As a certified chef, what’s one speciality dish that you can prepare that will have people licking their fingers?

Culinary arts have always been my field, and I’m certified because my mother cuss me to get a skill before me pick up ‘this music ting’. I can prepare a mean steamed fish. I specialise in anything seafood. More times I see these brands taking up chefs who nuh ready ... all DJ Ruxie me see ah try ah thing ... me will loss dem man! I can’t deal with the sausage chef dem. Actually, I’m the owner of the Elegance Bar and Grill, which I had the opportunity to open overseas a year ago. You can find us on social media @elegancebargrill. That was the ultimate aim, and it came through because of the investments from the money I earned in the entertainment business. If I was not doing music, I would continue the cooking thing, or some sorta science like marine biology.

BRAWTA: What would people be surprised to know about Chris Dymond?

I think people would be surprised to know that I’m not a man who inna di bagga talking. I’m not a talkative person. I’m quiet and humble, but sometimes people mistake that for hype. When I’m loud, it’s more of an act, pretending to be someone else. I’m just an easygoing person. Given the nature of my job as an MC, where I’m always speaking on the microphone, people might not realise that I’m actually quite quiet, but I think those close to me know.

yasmine.peru@gleanerjm.com