KIRK RUCK is showing his Independence spirit. The talented chef has produced two dishes that are full of flavour, colour and Bajan ingredients.
“I was inspired by the 50th anniversary of Independence. I wanted to do something special. I used the colours of the National Flag on the plate and I used the map also to show my love for the country.”
Ruck, a past winner of culinary awards, is executive sous chef at Fairmont Royal Pavilion in St James for the past year.
“The dishes are technical but if I was to put them on the menu certain parts of it would have to be done overnight. The butternut squash takes three hours to complete, from inception to plating.”
Ruck, who went to Miami as part of the Barbados culinary team at Taste Of The Caribbean in June, gained a bronze there for his beef dish.
“It was my first time but I am proud of that. I went over my time so to actually medal is great.”
Ruck is part of the National Independence Festival Of Creative Arts culinary finals tomorrow with one of the dishes.
“I entered one and it made it to the quarter-finals. The final is tomorrow and is a mystery basket round so I am excited to see what I can produce from that.”
Ruck, 41, said his hours at work see him mostly doing paperwork so any spare time he gets he cooks: “When I am creating a dish I go with my starches first and then build, adding protein last.” (NS)
