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Bahamian Chef Tim Tibbitts & Sommelier Rebecca Tibbitts represented Bahamas at Gout & Saveur Lakay 2015 in Haiti
Oct 2, 2015 - 12:59:44 PM

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Chef Tim Tibbitts and his wife and business partner, sommelier Rebecca Tibbits, in Haiti

Freeport, Grand Bahama -- For 7 days in September, Chef Tim Tibbitts & Rebecca Tibbitts of Flying Fish ventured to Port-Au-Prince, Haiti to participate in the 5th annual Haiti Food & Spirits Festival “Gout & Saveur Lakay 2015”.  This event featured acclaimed chefs from Haiti, New York city, Florida, Jamaica, St Croix, St Thomas and the Bahamas.

Before the event, the organizer Chef Stephan Durand was quoted saying: “Every year, we invite Haitian and International Chefs and professionals of the food and beverage industry to take part in this unique event to help enrich and share their knowledge with other professionals in Haiti. Utilizing local grown ingredients, this will help renew our gastronomy and help promote it on the international level.

These exchanges will help tell the rich story of Haiti’s diversity, give it an identity and in the future help visitors immerse them selves socially, culturally in every facet of the Haiti experience. Most of all, it will help with the evolution of Haiti’s rich food culture and help create the new Haitian Cuisine while keeping the integrity of Haiti’s unique ingredients and recipes.”


This 10 day festival included BBQs, a food & beverage fair consisting over more than 30 restaurants and beverage producers, brunches, lunches, farm to table events and themed dinners all boasting international chefs and talent.  

On offer from Chef Tibbitts at the premier event “Sunset Dinner with the Stars” was beet & Barbancourt rum cured local wahoo, textures of cucumber & green apple, pickled beets.  Rebecca was asked to select wine pairings for each course of the 7 course tasting menu.  Cooking alongside Chef Tibbitts were chefs including Celebrity Chef Roble, Vanessa Cantave, Chef Lucmann Pierre and Top Pastry Chef Thierry Delourneaux.

During the festival time, the Minority Chef’s Summit, that was previously hosted at the College of the Bahamas in 2014, occurred at a local culinary school: Academie Haitienne Des Arts Culinaires (ACHAC).  Chefs gathered with the local culinary students to share stories of success and struggle and to answer any questions that the students may have on succeeding in the hospitality industry.  The chefs involved in the Minority Chef’s Summit all pledged to help better equip and aid the school in teaching of culinary and hospitality.  

Visiting Grand Bahama Island? Be sure to come visit Flying Fish! More info here: http://www.flyingfishbahamas.com/


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