Trinidad and Tobago gets ready to compete at ‘Taste of the Caribbean’

 

February 24th, 2016

 

PORT–OF–SPAIN, TRINIDAD: Amidst cheers and approving laughter in a room filled with budding chefs and bartenders, the Trinidad Hotels, Restaurants & Tourism Association (THRTA) announced the team of culinary experts selected to represent the twin island Republic at the prestigious ‘Taste of the Caribbean’ competition in Miami in June.

Held annually under the auspices of the Caribbean Hotel & Tourism Association (CHTA), ‘Taste of the Caribbean’, showcases the best chefs and bartenders from around the region. Aptly described as an avenue ‘to provide education and inspiration through tastings and demonstrations’, Taste of the Caribbean also offers participants an opportunity to receive expert advice from culinary connoisseurs, all on hand to help build the region’s food and beverage industry.

Led by team captain Adrian Cumberbatch, the energetic Trinidad and Tobago team will join other Caribbean teams as they display the most delectable treats of the islands.

Since 1993, Taste of the Caribbean has been the Caribbean’s leading culinary competition. The first Trinidad and Tobago National team entered the competition in 1997 and won a bronze medal for kitchen standards and a gold medal in the centerpiece competition. Several national teams were subsequently sent for an additional 11 appearances over a 16–year period and have collectively amassed a haul of 52 medals–comprising 23 Gold, 20 Silver and 9 Bronze medals.

In preparation for this competition, the THRTA has developed a local competition to identify competent practitioners to represent Trinidad and Tobago. More than a competition, Making the CUTT is regarded as a training and development tool for local cuisine practitioners, providing an excellent avenue to share our country’s flavors and abundance of dishes.

According to the THRTA, over 40 competitors registered for this year’s event, including 15 Chefs, 9 Pastry Chefs, 2 Junior Chefs and 14 Bartenders. The turnout was the highest ever recorded in THRTA’s history – with entrants coming from major hotels, top restaurants and in some cases, their own catering service.

Attracting culinary enthusiasts and representatives of the tourism industry, including Chairman of the Tourism Development Company, Ms Dennise Demming, Making the CUTT is also supported through partnerships with Angostura Aromatic Bitters, Brydens Trinidad and Tobago, My Destination Weekend, Trinidad and Tobago Hospitality & Tourism Institute (TTHTI) and Ocean Delight Products/Trinidad Seafood Ltd.

From March to May 2016, an estimated 12 practice dinners will be held as the local team prepares for the ‘Taste of the Caribbean’ competition. These dinners will be open to the public to allow for direct interaction and feedback opportunities with the culinary members.



THE 2016 TRINIDAD AND TOBAGO NATIONAL CULINARY TEAM

  • Brandon Maharaj – Chef – Brandon Catering & Gourmet Services
  • Jeremy Lovell – Chef – Courtyard by Marriott
  • Clinton Ramdhan – Bartender – Verve Creations Ltd
  • Kimberly Jagassar – Pastry Chef – Hyatt Regency Trinidad
  • Annelca Mendoza – Junior Chef – Iesa Events
  • Adam de Freitas – Alternate Chef – The Anchorage
  • Kishion Guillaume – Alternate Bartender – CJ Lounge
  • Team Captain: Mr. Adrian Cumberbatch – Executive Sous Chef – Hyatt Regency Trinidad

 

Taste of the Caribbean 2016

Team Trinidad and Tobago will be at Taste of the Caribbean in Miami in June.