It’s a Trini Thing Culinary Competition T&T’s top chefs cook the regional competition For yet another year, the “sweet han” <strong>of</strong> <strong>Trinidad</strong> <strong>and</strong> <strong>Tobago</strong> reigned supreme at the premier regional cook-<strong>of</strong>f, Taste <strong>of</strong> the Caribbean. The country’s top chefs cooked the competition in a three-day event that allowed the Caribbean’s brightest gastronomic talents to show <strong>of</strong>f their skill before an audience <strong>of</strong> international food-<strong>and</strong>-beverage experts <strong>and</strong> culinary enthusiasts. Team captain, Bernard Long, commented, “It was a very gratifying experience. We went there with the hope <strong>of</strong> getting a Gold, but to win overall was a complete surprise. Apart from myself, it was a completely new team with young talent, whereas the other countries had seasoned competitors, executive chefs <strong>and</strong> restaurant owners. We really had no expectation <strong>of</strong> winning overall, but we worked very hard as a team, so to come out on top was phenomenal.” This year marked Long’s twelfth year as a member <strong>of</strong> T&T’s team (he is the only original member) <strong>and</strong> his third time as captain. It is also the fourth time that he has been a member <strong>of</strong> the competition’s Highest Scoring Team. He added, “The fact that we were a predominantly young team was a real plus for us because we were able to think outside the box <strong>and</strong> be open to the challenge. Also, the country’s diversity was a real advantage when we were creating our menu. We were able to pull from all the cultures that make up the l<strong>and</strong>scape <strong>of</strong> <strong>Trinidad</strong> <strong>and</strong> <strong>Tobago</strong>, <strong>and</strong> allow us to present cuisine that wowed the judges.” Long, who runs his own business, Bernard’s Gourmet Services, was joined by fellow chefs Sabrina Rosales (Chef’s Delights Gourmet Services), Keirha Forde (Courtyard by Marriott) <strong>and</strong> Lennox Scott (Botticelli’s), pastry chef Avanelle James (Crews Inn Hotel) <strong>and</strong> bartender Ryan Newallo (T&T Hospitality <strong>and</strong> Tourism <strong>Ins</strong>titute). Margaret Jones <strong>of</strong> Cara Suites Hotel was the alternate chef. T&T’s top chef served up a culinary tour de force, using a mysterious basket <strong>of</strong> 20 ingredients. The team produced Pan-Seared Herb-Rubbed Grouper on a Caribbean Slaw with a curried vinaigrette <strong>and</strong> chadonbeni emulsion as an appetizer. The main course was Roasted Chocolate Peppered Beef, Pan- Fried Chicken Pot Sticker with a Tomato Buerre Blanc, Garlic-Roasted Mélange <strong>of</strong> Vegetables <strong>and</strong> a Plantain-Coated Geera Provision Cake. Indian-Spiced Rice Pudding on an almond base topped with caramelised mango accompanied with Kurma Wafer <strong>and</strong> Beetroot Coulis was dessert. In addition to winning the overall award for best team, T&T’s culinary ambassadors also copped the special prize for Best Use <strong>of</strong> Angus Beef. As individuals, the delegates were awarded two Bronze, two Silver <strong>and</strong> one Gold medal, this prize going to Rosales, who is T&T’s Chef <strong>of</strong> the Year. Held from June 12–14 at the Caribe Hilton in San Juan, Puerto Rico, Taste <strong>of</strong> the Caribbean brought together thirteen teams from Anguilla, Antigua, Barbados, the British Virgin Isl<strong>and</strong>s, Curaçao, Grenada, Jamaica, Puerto Rico, St. Lucia, St. Maarten/St. Martin, Suriname, T&T, <strong>and</strong> the U.S. Virgin Isl<strong>and</strong>s. The culinary festival is organised annually by the Caribbean Hotel <strong>and</strong> Tourism Association (CHTA), which this year teamed up with the Puerto Rico Convention Bureau, the Puerto Rico Hotel <strong>and</strong> Tourism Association <strong>and</strong> the Puerto Rico Tourism Company. Taste <strong>of</strong> the Caribbean aims to provide education <strong>and</strong> inspiration through seminars, workshops, tastings <strong>and</strong> demonstrations, created to enhance performance, style <strong>and</strong> pr<strong>of</strong>itability in food-<strong>and</strong>-beverage operations. The event also features a trade show that <strong>of</strong>fers a unique, onestop forum for gathering practical information, sampling, purchasing, strengthening established supplier relationships <strong>and</strong> meeting new vendors. At an appreciation cocktail reception hosted by the Ministry <strong>of</strong> Tourism in June 2009, T&T’s Minister <strong>of</strong> Tourism Joseph Ross, remarked, “It is my great pleasure to recognise the best talents in the food <strong>and</strong> beverage industry in T&T <strong>and</strong> indeed in the region. We acknowledge seven young men <strong>and</strong> women who have contributed to showcasing <strong>Trinidad</strong> <strong>and</strong> <strong>Tobago</strong> as a gastronomic centre <strong>of</strong> excellence in the Caribbean.” 134 The <strong>Ins</strong> & <strong>Outs</strong> <strong>of</strong> <strong>Trinidad</strong> <strong>and</strong> <strong>Tobago</strong>
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