By anguillian June 20, 2016 10:32 Updated





Anguillian Chefs on Arrival Home

It was not all gold this year, but the Anguillian culinary team at the just-concluded annual Taste of the Caribbean Culinary Competition at the Hyatt Regency Hotel, in Miami, has had a very successful showing.

Speaking on the return of the chefs to Anguilla on Sunday, June 12, Manager of the team, Mr. Dean Samuel, Executive Sous Chef at Cap Juluca, said:

“The team performed really well and I am happy that we did so well. I am thankful that we were able to represent Anguilla strongly. It was a really hard competition this year – with standards raised much higher. It behoves us to begin from now to raise our bar and press on. We thank all who sponsored us and gave us their blessing to enter the competition, and we are looking forward to everybody’s support in the future.”

The results of the performance of the Anguillian culinary team show the following: Jamal Hodge won Gold in the Best Rum Drink Category. Overall, the team brought home the Silver Award in the Best Team category. Jonathan Hughes won Silver for Chef of the Year. Lashanda Davis, Silver for Pastry; Karimah Carty, Bronze in the Best Beef category; Teron Thompson, Bronze in the Junior Chefs Category; and Leonicia Rey (Pounce) Bronze in the Cheese Cake Category.

The Anguillla Culinary Team was among nine competing teams. The others represented The Bahamas, Barbados, Bonaire, Jamaica, Puerto Rico, Suriname, Trinidad and Tobago and the U.S. Virgin Islands.
The Caribbean food and beverage competition is held annually by the Caribbean Hotel and Tourism Association. Teams compete for such top awards as Caribbean Culinary Team of the Year, Chef of the Year, Pastry Chef of the Year, Bartender of the Year and Junior Chef of the Year. “It is designed for culinary professionals to network, polish professional skills and cheer on colleagues in the competition. Taste of the Caribbean also provides education through seminars, workshops, tastings and demonstrations, created to enhance performance, style and the profitability in food and beverage operations.”

By anguillian June 20, 2016 10:32 Updated


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