Special from Caribbean Hotel and Tourism Association
Trinidad & Tobago received top honors as "Caribbean Culinary Team of the Year" at the Caribbean Hotel & Tourism Association’s 2011 "Taste of the Caribbean" culinary competition hosted at the Hyatt Regency, Miami. The highest individual honors were bestowed upon Mitchell Husbands, Barbados, for "Caribbean Chef of the Year", Humphrey Lew Jen Tai, Curacao, for "Caribbean Bartender of the Year" Kunal Chakrabarti, U.S. Virgin Islands, for "Caribbean Pastry Chef of the Year," and Mikhala Bagot, British Virgin Islands, for "Caribbean Junior Chef of the Year."
For the second year in a row, a junior chef has been recognized for creating the "Most Innovative Dish", an honor traditionally received by senior level chefs. Kevin Pratt, junior chef from The Bahamas, won for preparing Abaco Spiced Rub Beef & Pan Seared Exuma Scallops, Served with Nassan Sweet Potato & Plantain Cheesy Croquettes, Coconut Infused Warm Vegetable Slaw Accompanied with Eleuthra Pineapple Chutney finished with Andros Mango Reduction.
"All of the teams and individuals who participated in this year’s Taste of the Caribbean competition should be proud of their accomplishments," said Josef Forstmayr, president of CHTA. "The tastes and smells of the Caribbean were on display for all to enjoy, raising the profile of our regional cuisines..."
CHTA Director General & CEO Alec Sanguinetti served as Master of Ceremonies for the Awards Presentation, joining Forstmayr in congratulating wnners. See list of honors bestowed at "Taste of the Caribbean"
2011 Taste of the Caribbean WInners*
Caribbean Culinary Team of the Year: presented to the Trinidad & Tobago Culinary Team.
Caribbean Chef of the Year – sponsored by Bahama Breeze® Island Grille: presented to Mitchell Husbands, Barbados.
Caribbean Pastry Chef of the Year – sponsored by Albert Uster Imports: presented to Kunal Chakrabarti, U.S. Virgin Islands.
Caribbean Bartender of the Year: presented to Humphrey Lew Jen Tai, Curacao.
Caribbean Junior Chef of the Year: presented to Mikhala Bagot, British Virgin Islands.
Hans Schenk Commemorative Award for the Most Innovative Menu: presented to the Jamaica Culinary Team for Jerk Chicken & Pineapple Crepe, Cucumber & Turnip Citrus Salad, Sorrel Sauce, Coffee & Pimento Rubbed Pork Appleton Rum Flamed Shrimp, Green Banana, Coco & JackFruit “Risotto,” Curried Cauliflower & Brie Mousse, Fava Bean Stew, Beet Foam, Chocolate Teardrop, Dark Chocolate - Passion, White Chocolate - Curry, Naseberry Base, Spiced Sweet Potato & Coconut Dumpling and Papaya - Mango & Thyme Compote.
Most Innovative Dish: presented to Kevin Pratt, junior chef from The Bahamas, for Abaco Spiced Rub Beef & Pan Seared Exuma Scallops, Served with Nassan Sweet Potato & Plantain Cheesy Croquettes, Coconut Infused Warm Vegetable Slaw Accompanied with Eleuthra Pineapple Chutney finished with Andros Mango Reduction.
Best Use of Cheese: presented to Negust Kaza, U.S. Virgin Islands and Fernando Parilla, Puerto Rico.
Best Mac & Cheese: presented to St. Lucia for Smoked Saltfish Mac & Cheese with freshly made Lucian Ketchup.
Best Use of Orchid Chocolate: presented to Barbados for Homestyle Cassava Pone Caramel Rum Sauce Star fruit Ginger and Pineapple compote, white chocolate bay leaf shooter, tropical fruit sauce, Chocolate Passion and finished with orange flavour dirt.
Most Creative Drinks: presented to Daniyel Jones, Trinidad & Tobago.
Most Creative Rum Drink: presented to Daniyel Jones, Trinidad & Tobago.
Most Creative Vodka Drink: presented to Daniyel Jones, Trinidad & Tobago.
Most Creative Non-Alcoholic Drink: presented to Jamal Bowen, Barbados.
The Spirit of the Competition: presented to Puerto Rico Culinary Team.
Certified Angus Beef Competition sponsored by Certified Angus Beef
Best Use of Certified Angus Beef: presented to Wimore Jordan, Barbados.
Gold Medals: Wilmore Jordan, Barbados; Kenneth Molyneaux, British Virgin Islands; Anthony Miller, Jamaica; and Negust Kaza, U.S. Virgin Islands.
Silver Medal: Darren Conner, Anguilla
Bronze Medals: Charon McKenzie, The Bahamas; Fernando Parilla, Puerto Rico; and Jeremy Lovell, Trinidad & Tobago.
Honorable Mention: Jonathan Hughes, Anguilla, and Johnathan De Haseth, Curacao.
Best Use of Seafood: presented to Lester Gumbs, Anguilla.
Gold Medals: Lester Gumbs, Anguilla; Andre Nurse, Barbados; and Cynthia Negron, Puerto Rico.
Silver Medals: Jordel Gumbs, Anguilla; Shaquine Bodie, The Bahamas; Kevin Broderick, Jamaica; and David Benjamin, U.S. Virgin Islands.
Bronze Medals: Macgarvey Thompson, British Virgin Islands, and Adrian Cumberbatch, Trinidad & Tobago
Honorable Mention: Adriyel Lourens, Curacao
Caribbean Chef Medal Presentations
Gold Medals: Justin Hughes, Anguilla; Mitchell Husbands, Barbados; Kenneth Molyneaux, British Virgin Islands; and Devon Joseph, Trinidad & Tobago.
Silver Medals: Mychal Harris, The Bahamas; Jonathan De Haseth, Curacao; Michael Dannaker, Jamaica; Nicodemus Joseph, St. Lucia; and Dennis Vanterpool, U.S. Virgin Islands.
Bronze Medals: Jorge Ramos, Puerto Rico.
Caribbean Junior Chef Medal Presentations
Gold Medals: Mikala Bagot, British Virgin Islands, and Victor Bonano, Puerto Rico.
Silver Medals: Kevin Pratt, The Bahamas; Junrick de Windt, Curacao; Rochelle Grindley, Jamaica; Scott Leone, St. Lucia; and Ryan Bailey, Trinidad & Tobago.
Bronze Medals: Stephanie Sayers, Barbados, and Afiya Auguste, U.S. Virgin Islands
Honorable Mention: Joseph Hodge, Anguilla
Caribbean Pastry Chef Medal Presentations
Gold Medals: Janelle Crawford, Barbados, and Kunal Chakrabarti, U.S. Virgin Islands.
Silver Medals: Ruben Garcia, Puerto Rico, and Cheryl-Ann Shortt Charles, Trinidad & Toba
Bronze Medals: Jamal Small, The Bahamas; Ansony Salmon, British Virgin Islands; and Syneuve Brandao, Curacao.
Honorable Mentions: Shirmel Gumbs, Anguilla; Veerjoonauth Parmesur, Jamaica; and Paylyn Eugene, St. Lucia.
Caribbean Bartender Medal Presentations
Gold Medal: Humphrey Lew Jen Tai, Curacao; Ded Chazulle, Puerto Rico; and Daniyel Jones, Trinidad & Tobago.
Silver Medals: Taffy Hodge, Anguilla; Jamaal Bowen, Barbados; and Elton Sprauve, British Virgin Islands.
Bronze Medal: Hugh Jones, The Bahamas; Fitzgerald Haughton, Jamaica; Hanna Anneville, St. Lucia; and Al Boston, U.S. Virgin Islands.
Caribbean Ice Carving Medal Presentation (a new category for this year’s competition)
Gold Medal: Randie Anderson, Jamaica.
Silver Medal: Kevin Broderick, Jamaica.
Bronze Medal: Imran Ashton, British Virgin Islands.
Caribbean Team Medal Presentations
Gold Medals: Barbados Culinary Team, British Virgin Islands Culinary Team; Jamaica Culinary Team; and Trinidad & Tobago Culinary Team.
Silver Medals: Anguilla Culinary Team; The Bahamas Culinary Team; Curacao Culinary Team; Puerto Rico Culinary Team; St. Lucia Culinary Team and the U.S. Virgin Islands Culinary Team.
Ten teams participated in Taste of the Caribbean, hailing from Anguilla, The Islands of The Bahamas, Barbados, British Virgin Islands, Curacao, Jamaica, Puerto Rico, St. Lucia, Trinidad and Tobago and United States Virgin Islands.
The Taste of the Caribbean host sponsors were CHTA and MasterCard Worldwide along with Chef of the Year sponsor Bahama Breeze® Island Grille and Pastry Chef of the Year sponsor Albert Uster Imports. Other sponsors included: American Hotel Register, Certified Angus Beef®, Exposure4, Interval International, Kaplan University, Treasury Wine Estates and U.S. Dairy Export Council. Product sponsors included BEEF® Funded by The Beef Checkoff, Buckhead Beef, Fresh Point, Halperns’, Superior Farms, U.S. Meats Export Federation, and U.S. PORK. Silver Media sponsors: El Nuevo Herald, Miami Herald, MIAMI Magazine, and WDNA Serious Jazz; and Supporting Sponsors: American Airlines and Virgin Holidays.
Photo: Mikhala Bagot from British Virgin Islands named "Caribbean Junior Chef of the Year."