{"id":9825,"date":"2011-06-29T22:50:28","date_gmt":"2011-06-30T02:50:28","guid":{"rendered":"http:\/\/www.bahamasb2b.com\/news\/?p=9825"},"modified":"2011-07-12T08:22:06","modified_gmt":"2011-07-12T12:22:06","slug":"bahamas-culinary-team-captures-regional-awards","status":"publish","type":"post","link":"https:\/\/www.bahamasb2b.com\/news\/2011\/06\/bahamas-culinary-team-captures-regional-awards","title":{"rendered":"Bahamas Culinary Team Captures Regional Awards"},"content":{"rendered":"
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Members of the Bahamas 2011 Culinary Team proudly display their awards from the Taste of the Caribbean Culinary Competition.<\/figcaption><\/figure>\n

The Bahamas Culinary Team fielded its youngest professional level team ever to compete in international competition and returned from the Taste of the Caribbean culinary competition held in Miami last week with a number of awards.<\/p>\n

The team received a silver medal for their overall performance, with the judges commending them on their high level of achievement as first-time competitors.<\/p>\n

\u201cWe\u2019re extremely proud of the performance of our young chefs and bartender.\u00a0 They exhibited great team work, professionalism, and high standards in representing our nation and the quality of our culinary offering.\u00a0 The future is bright for these young stars!\u201d stated Bahamas Hotel Association President Stuart Bowe.<\/p>\n

Led by Team Manager Executive Sous Chef Jason McBride from the Wyndham Cable Beach Resort and Team Coach Executive Chef Devin Johnson from the Sheraton Nassau Beach Resort, the team has been training weekly since early April.\u00a0 Both agree that the young chefs have come a long way in a short period of time and commended them on their professionalism and performance.
\nThe Bahamas received the award for the Caribbean\u2019s Most Innovative Dish, with Junior Chef Kevyn Pratt, from Kerzner International, receiving this honor traditionally awarded to senior level chefs.\u00a0 His plate included Abaco spiced rub beef and pan seared Exuma scallops, served with Nassau sweet potato and plantain cheesy croquettes, coconut infused warm vegetable slaw accompanied with Eleuthera pineapple chutney finished with Andros mango reduction.
\nIndividual honors went to Chef Mychal Harris, from Kerzner International, who received a silver medal in the Chef of the Year competition.\u00a0 Chef Shanique Bodie, from Old Fort Bay Club, also captured a silver medal in the Best Seafood Dish category.<\/p>\n

Junior Chef Kevyn Pratt, a College of The Bahamas Culinary and Hospitality Management Institute intern with Kerzner International, also received a silver medal in the Junior Chefs category.<\/p>\n

A bronze medal was awarded to Hugh Jones from Kerzner International in the Bartender of the Year category.\u00a0 Team Captain Chef Jamal Small, from Albany, received a bronze medal in the pastry category.\u00a0 Chef Charon McKenzie, from the Lyford Cay Club, was also awarded a bronze medal in the beef category.<\/p>\n

Joining the other team members in receiving a silver medal for their overall team performance and rounding out the team was Chef Charon McKenzie from the Lyford Cay Club, and Chef Charlicia Greene, from Sandals Royal Bahamian.<\/p>\n

The Taste of the Caribbean is an annual event organized by the Caribbean Hotel and Tourism Association to showcase the region\u2019s unique and diverse cuisine.\u00a0 Attending chefs also participate in a series of professional development workshops put on by master chefs, celebrity chefs and leading industry professionals.<\/p>\n

This year, event organizers added a new public element called \u2018Taste of The Islands\u2019.\u00a0 Several hundred people were given the opportunity to sample dozens of \u2018road\u2019 foods and national dishes prepared by the teams.<\/p>\n

\u201cThe Bahamas booth, decorated in an appealing backyard style, and with menu offerings, featuring crab, conch, guava duff and other delicacies was a crowd favourite.\u00a0 CHTA was so impressed with the event, they plan to create a new award category from it next year and to build it into a festival type public celebration of Caribbean food \u201c stated DeAnne Gibson from the Ministry of Tourism and Aviation.<\/p>\n

Stuart Bowe also thanked the team member\u2019s hotels and clubs for supporting the professional development of their chefs.\u00a0 He also expressed appreciation to the team\u2019s sponsors, the Bahamas Hotel Association, the Ministry of Tourism and Aviation, the Bahamas Culinary Association, the College of The Bahamas Culinary and Hospitality Management Institute, Bahamas Food Services, Bahamian and Bristol Wines and Spirits.\u00a0 \u201cWithout their support, the team\u2019s success would not have been possible\u2019 he stated.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Bahamas Culinary Team fielded its youngest professional level team ever to compete in international competition and returned from the Taste of the Caribbean culinary competition held in Miami last week with a number of awards.<\/p>\n","protected":false},"author":39,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_10223285771444175_51037792744":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[18],"tags":[55,100,23,25],"class_list":["post-9825","post","type-post","status-publish","format-standard","hentry","category-lifestyle","tag-awards","tag-caribbean-2","tag-food","tag-hotels"],"_links":{"self":[{"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/posts\/9825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/comments?post=9825"}],"version-history":[{"count":0,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/posts\/9825\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/media?parent=9825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/categories?post=9825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/tags?post=9825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}