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Last Updated: Jan 22, 2019 - 2:42:11 PM |
Pictured from left to right Mr. Emil Lee, President of the Caribbean Hotel and Tourism Association (CHTA), Mr. Frank Comito, CEO and Director General CHTA, Chef Ron Johnson Team Manager; Chef Charon McKenzie; Chef Sheldon Sweeting, Co-Manager; Junior Chef Crystal Morley, Chef Jamal Small, apprentice Leonardis Moss, Mixologist Marv Cunningham, Team Captain.
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The National Culinary Team is seeking a premier Bahamian Culinarian to join the National Culinary Team and compete in the Beef and Seafood competition at the Prestigious Taste of the Caribbean.
In 2015 The National Culinary Team Captured Gold & The Coveted Title of Caribbean National Team of the Year at Taste of the Caribbean. Competitors included Top Chefs from a variety of Caribbean Countries including:
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(See article below)
We invite you to submit your recipe and compete for a place on this amazing team of Bahamian Culinarians!
The year 2015 will be A Year To Be Remembered as The National Culinary
Team experienced one of the best showings in the history of the Taste of
the Caribbean Culinary event; winning the highly sought after title of
Winner of the Caribbean National Team of the year. Not only did the Team
take the title, solidifying their reputation as regional Culinary
Champions, the Team literally “Grabbed the Gold” with a staggering
number of Gold medal wins in a variety of prestigious categories.
WINNER – CARIBBEAN NATIONAL TEAM OF THE YEAR
Bahamas
GOLD MEDALS
Bahamas – National Culinary Team
Chef of the Year
SILVER MEDAL
Bahamas – Richmond Fowler II
WINNER – Bartender of the Year
Bahamas - Marv Cunningham
GOLD MEDAL
Bahamas – Marv Cunningham
WINNER - Pastry Chef of the Year
Bahamas - Sheldon Tracey Sweeting
GOLD MEDAL
Bahamas – Sheldon Tracey Sweeting
Junior Chef of the Year
GOLD MEDAL
Bahamas – Crystal Morley
BEEF/SEAFOOD COMPETITION
BRONZE MEDAL
Bahamas – Charon McKenzie
CHEESECAKE COMPETITION
SILVER MEDAL
Bahamas – Sheldon Tracey Sweeting
BEST RUM DRINK
Bahamas – Marv Cunningham
HALL OF FAME
Bartender – Bahamas Marv Cunningham
Pastry – Bahamas Chef Tracey Sweeting
Slide show
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While the landslide medal and title wins speaks to the amazing talent of the Bahamian Team, it is the voices of the esteemed Chef Judges at The Taste of the Caribbean competition that may have encapsulated their culinary prowess best, as they said of the Team’s competition lunch: “This is one of the best representations that we have ever seen, or tasted, in the history of the Taste of the Caribbean”.
“This years’ success is the result of many months of hard work, perseverance and dedication on behalf of the entire team, the Bahamas Hotel and Tourism staff and our partners and supporters. It’s a team effort; none of this could have been accomplished without the help of everyone involved” states Stuart Bowe, President of the Bahamas Hotel and Tourism Association.” This is just the beginning of a new chapter of showcasing Culinary Culture in the Bahamas…there is so much more we look forward to doing to promote our amazing Bahamian Culinarians”
The Teams participation at the Taste of the Caribbean was made possible through the support of the Bahamas Hotel and Tourism Association, and is partners; The Ministry of Tourism and an amazing group of corporate sponsors such as Cable Bahamas (Rev On), RBC Royal Bank - Key Platinum Sponsors of the team; and Bahamian Brewery (Sands Beer), John Watlings, Atlantis, One and Only Ocean Club, Albany Private Club, Lyford Cay Club, Bahamas Food Services (BFS), Bahamasair, Betty K Shipping, Savory Arts, Le Sprouts Private Catering and College of the Bahamas.
Eligibility
Preferably a Bahamian Citizen living in The Bahamas.
Chef will need to have a corporate sponsor ($ 2,000) to help defray cost of competing on the National Culinary Team. These funds will be used for cost of training, travel, registration, accommodation associated with the preparation and participation in the Competition.
Dish must be able to produce in allotted time frame. Each candidate will have 2 hours (30 minutes prep + 90 minutes for cooking) to prepare a dish for 4 persons
Criteria
Best use of Seafood, Best Use of Beef, Best Combination will be considered in judging
Must submit a Chef Bio, a clear picture of the dish and recipe for review on or before Thursday January 28th, 2016
Top 3 candidates will be considered and will do a live testing/tasting of their dish on February 2nd 2016, before a Chef panel in Nassau in order to determine the finalist that will join the National Culinary Team.
Aesthetic and actual judging will consist of: Creativity, Presentation, Caribbean Identity & Ingredients, Harmonization and Texture
All entrants will be given the same protein, ensuring consistency; items to be used are Snapper and Beef Tri Tip
Winner has to be able to convene with the team, once every 2 weeks for practice time and as time progresses near the competition (June), every week.
The Winner will be an integral part of the Bahamian National Culinary Team and will represent the Bahamas in the Prestigious Taste of the Caribbean Culinary Competition to be held in Miami Florida, June 10th – 12th 2016.
Vegetables and ingredients to be used will mimic the real time situation and availability of the competition. Items listed below:
FRUITS
Carambola, Grapefruit, Ripe Mango, Limes, Lemons, Oranges, Pineapple, Papaya, Passion fruit, Guava, Coconut Water, Green Tip Bananas, Plantain –Ripe Plantain Green
PRODUCE AND PROVISION
Irish Potatoes, West Indian Sweet Pot–Batata, Dasheen, Yucca, Spanish Onions, Red Onions, Bunch Scallion, Red/Green/Yellow Bell Pepper, Celery, Carrots, Calabaza, Green Beans, Leeks, Green/Red Cabbage, Callaloo (or Spinach), Egg Plant, Corn on the Cob, Fresh Chayote, Okra, Young Baby Beetroot, English Cucumber, Tomatoes – Beef Steak, Zucchini, Yellow Squash
© Copyright 2016 by thebahamasweekly.com
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