BARBADOS’ CULINARY TEAM 2017 is hard at training and in a taking no prisoners mood. The Taste of the Caribbean competition is in June in Miami and team manager Henderson Butcher says they are “solid”.
“It’s a team, so everyone has to put in the effort to get the team to gold.”
The team remains almost unchanged, expect for two new faces of Janelle Crawford and Andre Nurse.
“We have been training since early February and we want to be as creative as possible. The team is almost the same as last year and we started well in training, and if we continue on trend we will have nothing to worry about.
The dishes will incorporate as many Caribbean and Bajan flavours that will make the country proud of the final products.
At the first gourmet lunch at Divi Southwinds Resort today, the team was there to tantalise taste buds and get critical feedback. Divided into Team Food Techs and Team Smoking Kings, the sights and smells were overwhelming, in a good way.
There was shrimp, pork, fish, chicken. There were pastries in unique shapes and plenty chocolate. Bartender of the Year Ryan Adamson had people slightly tipsy with his rum and gin concoctions.
Minister of Tourism Richard Sealy, chief executive officer of the Barbados Hotel & Tourism Authority Rudy Grant, chairman Roseanne Myers and specially invited guests were pleased at the dishes that were innovative as well as pretty in plating.
Drawn from various hotels and restaurant around the island, the team in training comprises: Adamson, Damian Leach, Willis Griffith, Ron Maynard, Kirk Ruck, Crawford (the only female), Javon Cummins, Nurse, Nicholas Ifill, with trainers Jamaal Bowe and Glenroy Alleyne and manager Butcher. (NS)