Culinary team’s talent showcased in ‘practice’ dinner

THE Barbados Culinary Team had an opportunity to showcase their skills on Friday night as they make final preparations for the annual Taste of the Caribbean competition hosted by the Caribbean Hotel and Tourism Association.

 

The Bellevue Plantation provided an almost ethereal backdrop for the Gourmet Taste Series as the Barbadian team produced a true epicurean experience for approximately 75 guests. The group will be heading to Miami to try to bring home the gold once again as they face off against 13 other countries, during the region’s premier culinary competition, which will be held at the Hyatt Regency Hotel June 6-10.

 

The “practice”dinner opened guests’ eyes and palates to the many possibilities that could be derived from products sourced locally. These included a creamy curry-scented breadfruit and white chocolate soup, pan seared cheese and herb cou cou and a Teatime crusted salt fish corn cheese cake with a Bajan Rum sauce to name a few.

 

Manager of the team, Chef Henderson Butcher expressed gratitude for those who have helped and continue to help the team in their preparation. These sentiments were echoed by Chief Executive Officer of the BHTA, Sue Springer, who thanked the sponsors that made the event possible. She also highlighted the dedication of the team which has been working assiduously over the past three months to once again bring home top honours.

 

She noted that Barbados continues to do well during this competition and highlighted the platform it has provided for young local chefs, many of whom have gone on to become successful entrepreneurs. Springer noted that following the competition, the chefs’ culinary expertise is also showcased during marketing promotions in other countries. (JH)