Five young and capable Anguillian chefs arrived at Veya Restaurant on Sunday January 29th at four pm, dressed in Chef whites and ready to stake their claim to a spot on the Culinary Team. When the dust settled and the judges presented their first and second place winners, it was Justin Hughes and Jordel Gumbs, with Claudio Gumbs, Leonardo Vanterpool, and Matima taking the last three spots.
Each chef stepped up to the plate and produces wonderful dishes with proteins starches and other local produce selected from a mystery basket. Proteins were sponsored by Merchants Market, with the rest of the ingredients being sponsored by Viceroy and Veya. Thanks to Nathalie, and Grands Vins DeFrance, for generous sponsorship of wine, which was sold at the bar with proceeds going directly to the Culinary team.
Carrie Bogar of Veya restaurant, welcomed the guest and advised of the proteins that were to be used, Charles Voudouris, Souse Chef at Viceroy Anguilla, explained the procedure and rules for the
cook-off which was closely drafted from the rules of the Taste of the Caribbean Competition. The mystery basket was revealed at 4:45 pm, and 4 chefs started cooking with one in seclusion as they drew number for a spot at cooking in the first or second round. Each chef was given fifteen minutes to shop from the mystery basket, and one hour to prepare 5 plates for judging. Proteins were Fish, Shrimp, Chicken, Duck and Pork Loin.
Attending guests chatted and enjoyed the evening and waited with eager anticipation while enjoying wine and other refreshing drinks, and enjoying the evening.
The impressive lineup of judges with the responsibility of selecting the final two members of the team, was selected from some of Anguillamost notable chefs: Guy Gumbs, Dale Carty, Charles Voudouris, George Reid and Carrie Bogar.
Gilda Samuel thanked the guest for their continued support of the culinary team, and promised that the AHTA was dedicated to assisting and working with the team and especially focus on their
development both creative and administrational. She also stated that one of her greatest joys of the evening was the line up of the judges, as some had previously competed in the regional competition, and realize the importance and they were there in an effort to cheer and assist in the cultivation of the younger chefs charged with the responsibility of keeping the excellent tradition of Anguilla great cuisine alive.
A drawing for a dinner for two at Veya and a US $ 100.00 dinning gift certificate was drawn.
2012 Anguilla Culinary Team is:
Dean Samuel – Cap Juluca – Team Manager
Justin Hughes – Cap Juluca – Chef
Jordel Gumbs – Viceroy Anguilla – Chef
Shirmel Gumbs – Cap Juluca – Pastry Chef
Joseph Hodge – Cap Juluca – Jr. Chef
Taffy Hodge – Viceroy – Bartender.
Leonardo Vanterpool, Matima, and Claudio Gumbs, will all practice, and possibly travel toMiamiwith the team to experience the competition first hand.
Taste of the Caribbean has re- introduced the individual chefs competition and representingAnguillain the Singles competition are:
Jonathan Hughes – CuisinArt Golf Resort and Spa
Lester Gumbs – CuisinArt Golf Resort and Spa
Darren Connor – Viceroy Anguilla
Taste of the Caribbean competition will be held inMiamiFlorida, from June 20-26th, 2012. A list of future events will be provided hotly.
We wish to thank our attending guests, supporter, and the many people that assisted us with the event, and made it possible for making this event a success.
Menus prepared were:
Jordel-Spice marinated duck breast over a pumpkin and scallion fondue, bell pepper caulis, toasted pumpkin seeds and a pumpkin foam.
Justin-Five Spiced pork loin with pickled cucumber vegetable ragout, corn-black bean salsa and pork-thyme jus.
Leo-Pan seared Snapper with orange glaze and lemon plantain mash.
Mtima-Coconut-rice crusted shrimp with a spicy coconut sauce on citrus wilted Chinese cabbage and aCaribbeanpotato cake.
Claudio-Stuffed Chicken with carrot, corn salsa, Tanya mash, and curry coconut sauce.
– Press Release
(Published without editing by The Anguillian newspaper)
