Anguilla National Culinary Team- 2012 Selected

anguillian
By anguillian February 3, 2012 08:44

Anguilla National Culinary Team- 2012 Selected

 

Chefs preparing menus at Veya Restaurant, Sandy Ground

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

Chef preparing menu at Veya Restaurant, Sandy Ground

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

Chef preparing menu at Veya Restaurant, Sandy Ground

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.

Chefs preparing menus at Veya Restaurant, Sandy Ground

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)

anguillian
By anguillian February 3, 2012 08:44

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