THE SILVER AWARD-WINNING DISH for the Chef Of The Year 2013 Taste Of The Caribbean competition held at the Hyatt Regency in Miami in June was a Caribbean seasoned red snapper coconut scented rice ball, paired with a mild tomato jam and rustic aromatic sauce. Tea smoked nine-spice rub beef, mint pineapple chutney. Pumpkin-infused nutmeg puree, herb oil line, curry flavoured crab meat and vegetable stew, finished with a mango flavoured straw garnish.
This was won by demi chef de partie Andre Nurse, captain of the Barbados culinary team at Taste Of The Caribbean this year, who also played a major role in the team’s winning of gold as well as the coveted title of Team Of The Year.
No stranger to awards, this very talented chef from Pool, St John, entered his first culinary competition in 2009 at the age of 23 and created history as the youngest chef to win the National Independence Festival Of Creative Arts (NIFCA) Culinary Competition – Professional Division with the dish Bajan spiced rub pork tenderloin, cumin-scented mahi mahi stuffed with cinnamon, nutmeg and plantain, breadfruit coconut infused cheesecake and herb garlic vegetables finished with a curry and basil sauce.
Nurse got his start watching and helping mum Rosalind Hoyte in the kitchen at home and realized “it was my passion when I was in fourth form at Parkinson Memorial Secondary and I was the only male among all the females in my home economics class”.
He moved on to formal training at the Hospitality Institute at PomMarine and the Culinary Institute of America, as well as various hotels, the first being at the Savannah Hotel.
Nurse said his life has changed since he started cooking: “This skill has created numerous opportunities for me.
I was afforded the opportunity of travelling to places such as Miami, Puerto Rico and the United Kingdom. I have also been to Dubai, where I worked in one of the world’s most prestigious restaurants, Verre by Gordon Ramsay. Additionally,I have had the privilege of representing Barbados at a number of food festivalsas well as in the annual Taste Of The Caribbean competitions . . . .
This was my third year representing Barbados in this Caribbean competition.” He was also a member of the 2010 and 2011 Barbados culinary teams, winning a number of medals and awards including Best Seafood Dish with Bajan seasoned pan-seared snapper, curry coconut seafood stew, herb flavoured cou cou pickled island conch, finished with a nutmeg infused pumpkin sauce.
“Competition is a great avenue to enhance your skills and taste is alwaysa great experience. From the weeks of training to the gourmet lunches, which form part of our preparation, to the actual competition and the educational seminars and workshops – the eventis one that every local chef should participate in.
“Nothing can match the feeling you get when your name or another member of the team is announced as the winner in any category, whether it is for a special award or for bronze, silver or gold. “And when Barbados was named Team Of The Year and at that moment you realized that after months of training with some of our top chefs, combined with the experience of a lifetime, the team is also named the best culinary team of the Caribbean – it’s an amazing feeling. Words cannot explain,” the 27-year-old said. “I felt honoured yet pressuredto do well since I was given sucha responsibility. However, it was another great achievement.”
A day for the demi chef de partie at the Hilton restaurant commences at 2:30 p.m. and finishes at 11 p.m. During this time, he makes sure the stock for the kitchen is ready, meets with the restaurant staff to go over plans and the dinner rush starts at 6:30 p.m., requiring non-stop cooking of dishes from the menu until the last diner has left around ten.
Nurse said his favourite dish on the menu that defines him and his cooking style is a pork dish – braised belly of pork served with creamed savoy cabbage, glazed apples and a natural jus and roast saddle and leg of rabbit stuffed and served with sweet potato corn croquette, pumpkin and carrot puree with a redwine sauce.
“That is what I like about working here: the ability to experiment and introduce new dishes to our menu.
“Additionally, we have a number of local dishes prepared with an international flair on our menu including local vegetables, roasted rabbit and braised pork and our Fisherman’s Wharf Broth, among other international dishes like lobster ravioli, crab cakes and pan seared red snapper,” noted Nurse. Like any business, being a chef has its ups and downs.
“The ups of the business include interacting with many persons from different countries, helping to create an experience for our guests and exposing visitors to Barbadian culture through food. The downside is that the industryis a seasonal one. However, when occupancy is up it means hard work and long hours.
”Anyone wanting to be in this industry should have a love for it and a passion for people.”
Brother to Vonrick Nurse and Jayden Hoyte, the talented chef also had anecdotes about his humbling journey, which included a stove being on fire and cooking with no electricity.
Nurse, who has been with Hilton Barbados Resort since 2008, sees furthering his studies and the title of executive chef in his future.
“For now I am at the right place in my career working at Hilton Barbados Resort’s fine dining restaurant, The Grille, which has allowed me the opportunity to improve my culinary skills as well as my overall techniques in the kitchen.” One of those is coming up with his personal nine-spice creation.
“This is my go-to ingredient because it is a combination of my nine favourite spices, which makes for great flavour and tantalizes the taste buds.”
Nurse said that “being a part of an international company and team is the perfect platform for me to reach my professional goals.
“One of the most important lessons I have learned is to always stay focused, to work hard towards your goals and to never forget the basics of cooking”.
