National Culinary Team
Trinidad and Tobago’s new National Culinary Team was announced at the recent Food and Beverage Awards hosted by the Trinidad Hotels, Restaurants and Tourism Association (THRTA) at the Hyatt Regency Trinidad on Monday 27th February 2012.
The awards were held in honour of all participants in the national food and beverage contest and to announce the participation of the eight-member Trinidad and Tobago National Culinary Team at the prestigious Taste of the Caribbean competition.
Hosted by the Caribbean Hotel and Tourism Association, Taste of the Caribbean will take place in Miami from June 20th to 24th and feature 11 of the region’s top culinary teams.
With a successful fifteen year history in organising the Food & Beverage competition, THRTA was pleased with the level of participation at this year’s event which was held on January 15th and 17th.
The atmosphere at the local challenge was electrifying as 17 bartenders, 14 chefs, four pastry chefs and four junior chefs keenly competed for medals, awards and a coveted place on the Trinidad and Tobago National Culinary Team.
The culinary competitors displayed high levels of creativity, determination and dedication, crafting menus seasoned with local spices such as as Pan Seared Duck Breast Topped with a Shadon Beni Gremolata; Duck Pimento Flavoured Sausage on a Clove and Rum Reduction Sauce topped with a Fresh Caribbean Salsa, Orange Pickled Fish, Geera Marinated Duck Breast Rolled with Caramelized Pumpkin Herb Ground Provision Mash.
In the the bartender category ingenuity and innovation proved to be the competition’s hallmark, which was reflected in beverages such as “Sweet Tabanca”, “Passionate Fingers”, “Swankylicious”, “Hot Yuh Head”, “Jiggle It” and “The Vibes Cyah Done”.
In celebrating the participants, the THRTA thanked the young culinary professionals for their commitment to the development of the Food and Beverage sector in Trinidad and Tobago.
It was also noted, however, that while the competition was fierce, the spirit of cameradrie among all of the competitors was admirable!
As the Culinary Team looks forward to an exciting journey to Gold in Miami, the THRTA expressed the organisation’s committment to helping the team develop and perfect their skills as they prepare to depart on June 19th for Taste of the Caribbean 2012.
The Trinidad and Tobago National Culinary Team 2012:
Chef of the Year – Rajesh Goolcharan
Chef Devon Joseph – Chaud Restaurant
Pastry Chef of the Year Kendell Mulzac – Hyatt Regency Trinidad
Bartender of the Year Daniyel Jones – Martini Makers
Junior Chef Isaiah Connell – Toppers Restaurant
Chef (Alternate) Arnold Jupiter
Bartender (Alternate) Carla Cupid – Kapok Hotel
Team Captain: Raymond Joseph – Executive Chef Courtyard by Marriott
Awards and Medals
MOST CREATIVE RUM DRINK – PASSIONATE FINGERS, ASHA BEHARRY, SHAKERS BAR
MOST CREATIVE VODKA DRINK – SWEET TABANCA, DANIYEL JONES, MARTINI MAKERS
MOST CREATIVE DRINK OVERALL – PASSIONATE FINGERS, ASHA BEHARRY, SHAKERS BAR
BARTENDER – BRONZE MEDALS
ABIOLA JULES – HYATT REGENCY TRINIDAD
ALVA SONGUI – COURTYARD BY MARRIOTT
AMANDA RICHARDS – MARTINI MAKERS
ASHA BEHARY – SHAKERS BAR
CHAZZ CHEE WAH – MARTINI MAKERS
HAKIM PUCKERIN – MARTINI MAKERS
KEDAR ISAAC – MARTINI MAKERS
KEVAN MARTIN – MARTINI MAKERS
NEIL RAMDHAN – MARTINI MAKERS
VAROON SANCHARA – CLUB INDIA
BARTENDER – SILVER MEDALS
CARLA CUPID – KAPOK HOTEL
CLINTON RAMDHAN – MARTINI MAKERS
DANIYEL JONES – MARTINI MAKERS
PASTRY CHEF – BRONZE MEDALS
MARISA JULIAN – COURTYARD BY MARRIOTT
ANSLEM ALLETTE – CHAUD RESTAURANT
PASTRY CHEF – SILVER MEDALS
CHERYLL ANN SHORTT CHARLES
PASTRY CHEF – GOLD MEDALS
KENDELL MULZAC – HYATT REGENCY TRINIDAD
CHEFS – BRONZE MEDALS
ARNOLD JUPITER – INDEPENDENT
DEVON JOSEPH – CHAUD RESTAURANT
JANELLE OLLIVIERRE – HILTON TRINIDAD
CHEFS – SILVER MEDALS