Food & Beverage Workshop Serves Up Full Plate of Training Opportunities
Food and beverage industry professionals from throughout The Bahamas will be given a rare opportunity to learn from leading industry experts during a series of training sessions scheduled between June 7th and 9th at the Culinary and Hospitality Management Institute.
The line-up of workshop presenters includes Chef John Ashton whose work has been featured around the world and who has appeared with celebrities and on shows including the Today Show, the Tonight Show with Jay Leno, with Martha Stewart and others.
He’ll be joined by noted Master Butcher Ralph Avila, award-winning bartender Raakesh Madoo, Chef Augusto Schreiner from the Art of Cooking School and a host of other industry notables.
With the high cost of food weighing heavily on the budget-conscious consumer, tourism officials are looking for new ways to meet visitor’s shifting demands while not compromising on value. Workshop participants will learn about new and cost-effective ways to prepare and present beverages, traditional Bahamian dishes, and classic dishes.
This will be the primary theme of the series of training sessions being presented by the Bahamas Hotel Association and its partners, the Bahamas Culinary Association, COB’s Culinary and Hospitality Management Institute, BAIC, and the Ministry of Tourism and Aviation in cooperation with Inter-E-Marketing.
“We are excited about the caliber of industry professionals who will be conducting the workshop sessions. This is a unique opportunity for our chefs, restaurant owners and operators, F&B buyers and managers, bartenders and wine stewards, and others to learn from the best and at the same time share their ideas about best practices” according to BHA President Stuart Bowe.
Three separate but related activities take place. Tuesday will begin with a session for bartenders and beverage managers, supported by Bristol Wines and Spirits. This will focus on trends in the beverage industry and include a hands-on session training bartenders how to best prepare trending drinks.
Wednesday and Thursday are dedicated to food and culinary professionals with ten sessions covering a range of topics including: trends; new approaches to using beef, pork, lamb, veal and local seafood; butchering techniques; low-cost and no cost approaches to restaurant and bar marketing; and taking Bahamian dishes to new heights. These sessions are supported by Bahamas Food Services, Certified Angus Beef, the US Meat Export Council, and the US Dairy Council.
Tropic Seafood will host luncheon sessions on Wednesday and Thursday with emphasis on lobster standards and sustainability and the use of alternative and less costly species of fish from Bahamian waters. BAIC will share information about their Buy Fresh, Buy Bahamian produce initiative which has gained considerable traction from businesses and residents in recent months.
The program caps off with a session which is open to the broader public later on Thursday afternoon on food and wine pairings with emphasis on trending artesian cheeses and wines. It will include a tasting component. The wines are provided of Bristol Wines and Spirits. The session will be conducted by food, wine and beverage educator, critic, journalist and marketer Josue Merced-Reyes.
“With the changes we are seeing in consumer tastes and the ongoing pressures we are facing to maintain value while containing costs, the timing is ideal for this exciting program” adds BHA President Bowe.
Registration form available on the BHA site. Additional details can be obtained by contacting BHA at 322-8381