A “Mélange” Of Flavours, Courtesy Chef Moses Reuben

Moses Ruben started his career at the Trinidad Hilton in 1977 as a First Commis in the Hotel’s Kitchen Department. His enthusiasm and creativity were immediately recognized by the then Executive Chef – Joe Gander – and he was sent for cross training exposure at Harbour Castle at the Toronto Hilton.

Upon his return, he continued to work relentlessly and was promoted to the position of Second Commis. During this period, Moses developed an interest in the art of ice sculpting and was responsible for the production of many of the magnificent pieces of art work on display during the myriad receptions and food festivals held at the Trinidad Hilton. Moses’ love for his craft deepened even further and he was then sent for further training at the Belem Hilton in Brazil. There he pursued a Garde Manger course, specializing in the art of the preparation of pates, terrines and cold platters. It was on this exposure that he finally tuned his skills at garnishing and creating artistic presentation. He excelled as a participant there and was awarded a certificate of distinction in the art of Garde Manger.

He returned to the Trinidad Hilton and continued to make a valuable contribution there as a member of the Kitchen team. Moses was adjudged the employee of the month as well as the employee of the year on many occasions.

Moses also contributed to the success of many of the food festivals held at the Trinidad Hilton. In addition, he was a key member of the local teams which participated in a number of such festivals held abroad. The resounding success of these events – for example, festivals held at the Cartegena Hilton in Columbia, as well as the Kensington Hilton in London attests to the skill and competence of the members of the team of which he was a part.

Mr. Reuben’s training continued at the New York Vista in World Trade Centre in Manhattan, New York. He was truly fortunate to have had the opportunity to work with Executive Chef Walter Plender. Additionally, he had the rare honour of exposure to the ultra fine dining environment of the Windows of the World Restaurant. His sculpting skills were confirmed as he participated in and won a vegetable carving competition there.

He returned to the Trinidad Hilton and continued to work towards creating delicious and artfully presented meals. Moses was then promoted to the position of Junior Sous Chef, holding a supervisory position in the organization. His career growth continued with a further promotion to that of Senior Sous Chef, working just below the Executive Chef, acting in that position on occasions.

Moses left the Trinidad Hilton on December 31st, 1998 after twenty-one years of service. In April 2003, he realized his dream of opening his own restaurant – Melange – where he presents a mélange of international favourites, all skillfully fused with local flavours and influences.