A week of culinary residency with Anguilla’s famed international Chef, Kerth Gumbs at SALT, the high-end dining restaurant at Four Seasons Resort and Residences Anguilla, climaxed on Saturday, November 20 with a cocktail reception.
The November 12-18 grand event, in which the London-based chef starred, was witnessed by both visiting guests who crowded SALT – as well as by Anguillian residents who were also able to share in the culinary experience.
The resort’s General Manager, Mr. Diego Angarita, commented: “The impact that Kerth made on the guests was a plus. It couldn’t have gotten any better. For me, the more important thing was to see how many local community members came to the resort’s restaurant. It was amazing and truly humbling. Thank you, Kerth, for opening this avenue for us. We are going to try to build on that. I hope to see you again soon.”
Chef Gumbs replied: “Thanks to everybody who was so positive and supportive. There were a few little challenges but [they presented] a lot of positivity which allowed me to get into the zone to tweak the menus a bit, and still bring forth the creativity that I love to show towards my guests.”
He was pleased with the support he had received from a number of officials and employees at the resort, as well as many Anguillians who witnessed his culinary presentations.
The Minister of Social Development and Education, Ms. Dee-Ann Kentish-Rogers, and the Minister of Economic Development, Mr. Kyle Hodge, joined in congratulating Chef Gumbs for his skills.
Minister Kentish-Rogers told The Anguillian newspaper: “We are looking both in terms of the Anguilla Community College, and our hotels, to see how we can partner with them to actually train our chefs. This is because Anguilla definitely has the talent. If there is another thing that Anguilla has – it is an abundance of chefs, and we want to ensure that they are given a chance to showcase their talent and also to reach the highest level.
“Kerth is a trailblazer in Anguilla, in terms of what he has accomplished in his profession, and he has lit a path for other chefs to follow. One thing that is very important for chefs in Anguilla, is to appreciate and to put on their agenda the need of getting world-wide experience because that is really what hones your skills and set you apart. You can get a lot of talent in Anguilla, but getting experience overseas and then coming back, makes it a more full-body and rich experience. So we are hoping that this experience with Kerth can translate down the line.”
Minister Kyle Hodge was of the view that economic development was not just investment in buildings or infrastructure. “Economic development goes way beyond that,” he stressed. “It is also investment in people, and Kerth is an Anguillian, and we celebrate Anguillians whether they strive locally or internationally. One day we hope that Kerth will come back to his country of birth to give back to Anguilla – and to train others to be role models to those in our schools. Anguillians are proud of his successes.”
Mr. Seymour Hodge, Liaison Officer with Four Seasons and the Government of Anguilla, also expressed delight with Kerth’s performance and the support he had received from members of the Anguillian community. He commented: “I had a conversation with Kerth, and I told him he is making Anguilla go to the top – and making Four Seasons having the top restaurant in the Caribbean, in terms of his experience in the UK and showcased here for Anguillians and visitors.”
Mr. Hodge described him as a fine example to other upcoming Anguillian youth, and thanked him for the exposure he gave to Anguilla in the culinary and hospitality world.
