Proud of their award-winning success at the just-ended Taste of the Caribbean Culinary Competition in Miami, Florida, Anguilla’s national team received a rousing welcome on arrival home, on Tuesday this week, bearing the island’s official flag.
They were welcomed at the Blowing Point Passenger Terminal by a crescendo of voices from Government officials, tourism representatives in the public and private sector and many colleagues.
The ten chefs leftAnguilla, on June 18 for the competition, shaken by the shooting death of their colleague, Jordel Gumbs. They returned in triumph with Gold, Silver and Bronze Medals having fulfilled their t-shirt slogan to cook successfully in Jordel’s honour.
Minister of Infrastructure, Evan Gumbs, said in part: “I would just like to congratulate the Anguilla Culinary Team for a splendid job in the midst of tough times. It proves that Anguillians are still capable of doing a great job and I think they deserve another round of applause. I know it must have been a tough time losing one of your teammates, but God is good. You did a wonderful job and we are very proud of you as Anguillians.
“On behalf of the Chief Minister, other Ministers of Government and the people of Anguilla, I want to say congratulations again. Keep up the good work, stride forward and let us make Anguilla proud again.”
Parliamentary Secretary, Tourism, Haydn Hughes, said: “Anguillahas been labelled the culinary capital of the world. From the days of the fire rocks and the rock ovens we have always produced good food. The culinary team going toFlorida, and representing Jordel Gumbs, who would have been an instrumental member of the team, won all of their medals in his honour.
“I would also like to congratulate Gilda Gumbs-Samuel [Executive Director of the Anguilla Hotel and Tourism Association] for the award she won, just recently, as Executive of the Year. It is an award that is well-deserved. She works hard, distributing information among all the AHTA partners and we are proud of the work that Gilda is doing.”
Gilda Gumbs, known for her forthrightness, commented: “We did what we had to do. We also won the Spirit of the Competition Award which was a first for us, and I am very proud of our chefs.”
Referring to her own award, she said: “I can’t figure that one out yet. But I want to say thanks to my fabulous Board, and my membership is out of this world. They are very forgiving and they love to teach me. I work for them. I enjoy doing so and will continue to work for them.”
In the fiercely competed Culinary Competition, Anguilla retained its Silver Medal for Team of the Year; Justin Hughes was awarded a Gold Medal for Chef of the Year; Shirmel Gumbs won a Silver Medal for Pastry Chef of the Year; and first time competing chef, Claudio Gumbs, won a Bronze Medal for best individual fish cooking.
Joseph Hodge upgraded his previous position by winning a Bronze Medal for Junior Chef of the Year; Taffy Hodge won a Bronze Medal for Bartender; Darren Connor won a Bronze Medal for best individual beef cooking; and Johnathan Hughes won a Bronze Medal for best chef cooking with dairy.
It was reported that during the Culinary Competition there was great camaraderie between the Anguilla and Haiti teams. Haiti won Best Taste of the Islands; Barbados won Best Bartender; the US Virgin Islands won Best Pastry; Trinidad, Chef of the Year; and Puerto Rico, Best Team of the Year.
