CHEF KIRK RUCK is hoping his dish is good enough to win him an individual medal at the Taste of The Caribbean competition currently underway in Miami.
In his first dish he prepared seared spiced beef, plantain curried white chocolate puree, beet infused potatoes, spinach sauce, sweet pepper sponge and sweet pepper crusted lentil pea croquettes.
The first timer on the Barbados Culinary Team was one of the competitors in the Beef Mystery Basket round sponsored by the Certified Angus Beef brand.
With two hours and ten minutes to complete his dish, the chef went over his time but still managed to plate to avoid disqualification.
The certified angus beef was the mystery ingredient and the cut was bottom sirloin ball tip.
Thirteen teams are competing from Anguilla, The Bahamas, Trinidad and Tobago, Jamaica, St Lucia, St Maarten/St Martin, Bonaire, USVI, Puerto Rico, Suriname, Curacao, Turks and Caicos and Barbados. (NS)
