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Last Updated: Feb 6, 2017 - 2:32:04 PM |
Chef Tim explaining how vacuum compression works in the Grand Ballroom at Atlantis
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Every fall the buzz surrounding the Bahamas Foods Services Food Show is deafening to those in the hospitality industry.
The
annual event, hosted by Bahamas Foods Services and their affiliates, is held in the Grand Ballroom at Atlantis, Paradise Island and is a chance for
industry professionals to mix and mingle and learn about the products
carried by the supplier and get up to speed on upcoming trends.
This
year, Freeport's own Chef Tim Tibbitts was on center stage presenting a
demonstration of some of the modern techniques used at Flying Fish Modern Seafood.
Because these techniques are not used by any other restaurant in the
country, there was a lot of anticipation and interest in the topic. In front of hundreds of show participants, Chef Tim took the stage to
demonstrate modern techniques like gelling from apple juice for a
gel garnish; transforming Nutella into a "popping rocks" powder for a
dessert element; and making a fresh-to-order 45 second sponge cake in the
microwave from a nitrogen aerated batter.
Samples were handed out to
the crowd and there was nothing but compliments for the creativity and
the taste. Due to these new techniques, Chef Tim has already been asked to
be a part of the Bahamas Food Services show again next year as well as
the World Minority Chef Summit in Nassau in January 2014.
For more information, visit www.flyingfishbahamas.com or send an email chef@flyingfishbahamas.com
Chocolate & Cherry: 45 second aerated chocolate sponge cake, nutella powder, cherry caviar, chocolate ganache, cherry gel
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Brown butter & brandy pate, apple gel, rosemary compressed apple, whipped goat cheese
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