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- BOBO
BERGSTROM OF ST. LUCIA NAMED CARIBBEAN CHEF OF THE YEAR
AT CARIBBEAN CULINARY FEDERATION’S TASTE OF THE CARIBBEAN
2003, JAMAICA
- ~
St. Lucia Cops 8 Medals ~
-
- SAN
JUAN, Puerto Rico (October 7, 2003) – Bobo Bergstrom,
director of culinary services at the Windjammer Landing
Village Beach Resort, was named Caribbean Chef of the
Year 2003 for his individual entry in competition for
the Caribbean Food and Beverage Awards of Excellence among
11 Caribbean national teams at the Renaissance Jamaica
Grande, Ocho Rios, Jamaica, October 2-5, 2003.
The St. Lucia Culinary Team, composed of Bergstrom;
Gilroy Samuel, pastry chef of Windjammer Landing; Perpetua
Busby, from Capone’s Restaurant; and Rajah Pillay, executive
chef of The Body Holiday at Le Sport, won two gold medals,
one in the preliminaries and one in the final competition,
in the team category.
The awards, highest honors for food and beverage
professionals in the Caribbean region, culminated three
days of events at Taste of the Caribbean, annual showcase
for the development and refinement of Contemporary Caribbean
Cuisine, sponsored by the Caribbean Culinary Federation
(CCF) and the Caribbean Hotel Association (CHA).
- Pastry
Chef Gilroy Samuel demonstrated his personal best in patisserie,
winning recognition as Team Competition Outstanding Dessert
- with his creation “Red peppercorn, vanilla and Malibu
poached pineapple in its own syrup, with jelly coconut
mousse, sugar nest, and zabwiecco ice cream” - while Rajah
Pillay and Perpetua Busby won silver medals in the individual
Chef of the Year Competition. Bartender
Marcus Henry, bartender and bar manager at Sandals Grande,
earned a gold and a silver medal.
Meanwhile, individual St. Lucia competitor Alvin
Philip, sous chef at Sandals Grande St. Lucian, earned
a gold medal in the individual fish category.
-
-
- TASTE
OF THE CARIBBEAN 2003 …
-
- The
competition brought teams of chefs, who won local culinary
contests in their home countries, to Taste of the Caribbean
2003, for qualifying rounds of "live kitchen"
competition in which each team prepared a 3-course meal
for 40 persons in under 4 hours.
- "We
demonstrated our personal best and exchanged skills and
information with a network of professionals, members of
the press and the public who are interested in the culture
and cuisine of our region.
It was an inspiring and educational experience for
everyone who attended," said Peter Rousseau, President
of CCF.
- Teams
(in the preliminaries) and individuals from Gold Medal teams
(who advanced to the finals) competed for point scores according
to standards for professional competition set by the American
Culinary Federation (ACF), not against each other.
The scoring system provides clear criteria for excellence
and is unaffected by the relative levels of the competitors
skills.
- Officials
for the competitions were Head Judge, Rick Crossland,
Senior Vice President, Culinary and Beverage; Bahama Breeze;
Augusto Schreiner,
Executive Chef and Owner, Augusto’s Cuisine (Puerto Rico);
Klaus Friedenreich, CMC, AAC, CHE, Director, Culinary
Arts Program, The Art Institute of Fort Lauderdale; Kerry
Beadle CEC, CFE, Department Chair of Hospitality Technology,
Morrisville State College (NY);
Timothy Murray, Corporate Executive Chef, Culinary
Development, Peer Food; Hendrik Kolenbrander, Corporate Executive Chef; Hans
Schenk, Food & Beverage Consultant (Jamaica).
- Beverage
competitions were judged by Robert Renovales, Director
of West Coast Operations, Worldbeverages Logistics Inc.,
and Josué Merced-Reyes,
Food & Beverage Consultant, El Buen Vivir and
Pleasure in Puerto Rico Host.
- Taste
of the Caribbean 2003 was hosted by the Jamaica
Hotel & Tourist Association, Jamaica
Tourist Board, Jamaica
Cultural Development Commission, and the Renaissance Jamaica
Grande Resort, with the sponsorship of Air
Jamaica Ltd., Bahama
Breeze, Digicel,
International Development Bank, Jamaica Broilers, Jamaica
Observer Ltd., Jamaica
Tours Limited, Sandals Royal
Plantation Spa & Golf Resort, The Shell Company (WI)
Ltd., U.S.
Meat Export Federation, and Wray
& Nephew.
Product sponsors are Certified
Angus Beef, Chef
Revival, Chiapetti Lamb & Veal, Jamaica
Broilers, U.S.
Meat Export Federation, and WISYNCO
Trading Ltd.
- Taste
of the Caribbean strives to promote the development and
refinement of Contemporary Caribbean Cuisine, its signature
foodstyle, which rests firmly on the use of indigenous ingredients
and the interpretation of Caribbean culture and traditions
by food and beverage industry professionals. While maintaining
a focus on professional development in the region, it also
seeks to contribute to the promotion of tourism, and the
region's overall economic growth, by enhancing the food
and beverage experience offered to visitors by Caribbean
resorts and restaurants.
For
more information, contact Lorraine J. Ortiz-Valcárcel, telephone:
787-725-9139
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