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The
Caribbean Masterchef competition took place at Hotelympia
in Excel Exhibition Centre 23rd February 2004.
It was sponsored by Silverstone Foods, Accredited Services
and Westminster Kingsway College. Peter Richards, Senior Chef Lecturer at Westminister
Kingsway, organized the space and judging while Dawn Grant
of Caribbean Food Emporium commissioned the chefs.
Judging
the competition were Peter Richards, George Conway of Divine
Morsels, Garfield Davidson of Ting N Ting. The
criteria for the marks and weighting were as follows:
- Workmanship/Culinary
Skills 25%
- Presentation/Portion
Size 30%
- Taste/Flavours
30%
- Timing/Temperature/Balance
15%
- Medals
awarded were
- Gold
(90 - 100%)
- Silver
(80 - 89%)
- Bronze
(65 - 79%)
- Merit
(55 - 64%)
The
chefs had been asked to prepare a 3 course meal in one and
a half hours, from fresh ingredients.
No mis en place was allowed.
No I don't know what that means, but I presume its
similar to don't precook or pre-prepare the food before hand.
The
audience were to be people from the British Hotel and Catering
Industry including many top chefs. Hotelympia
takes place bi-annually, and is host to about 20,000 visitors
per day. About
400 watched the Caribbean Masterchef Competition.
It was an ideal stage to showcase Caribbean Chefs at
their finest.
The make up of the audience was about 97% English.
Chefs
who took part were as follows in order of position
·
Winner: Jocelyn Trefle of Le Delice Catering business
and Cottons Restaurant in Camden.
Received diploma and Craft Guild of Chefs Gold Medal.
·
Tied 2nd place: Didier Le Berre formerly
of Cottons, but now of Franny Panny in Anguilla.
Received diploma and Craft Guild of Chefs Silver Medal.
·
Tied 2nd place: Roger Fothergill
of Indies Restaurant in Greenwich.
Received diploma and Craft Guild of Chefs Silver Medal.
·
Third place: Brian Benjamin
of BB Crabbacks in Ealing.
Received diploma and Craft Guild of Chefs Bronze Medal.
·
Fourth place: Colin Brown of
Mr Jerk Take Away/Restaurant, Soho.
Received a Merit Certificate.
All
men, and all very handsome I might add. Is it true that
the top chefs are always men?
The dishes were professionally prepared and well
presented.
Jocelyn
was very pleased that he had won, and seemingly surprised
too. He is very talented, and will go far.
His presentation, efficiency, and taste of his dishes carried
the points in his favour. He plans to open a restaurant
at some point in the future called Le Delice.
He is French Caribbean.
Didier
was the speed king.
He finished after one hour, and sat around twiddling
his thumbs waiting for the others to finish. Didier
had won the Caribbean chef competition held at the Caribbean
Food and Drink Expo in September 2003, and was keen to add
to his tally. Didier also has a French
connection, with a French mother and Jamaican father.
He was brought up in Jamaica, but did his chef training
in France.
Indies
has recently opened in Greenwich, with two floors. Roger
Fothergill is head chef there. His menu was ideal
for vegetarians, and anyone else who wanted something different.
Brian
serves up the most delicious meals at BB Crabbacks in Ealing.
Worth a visit at least 3 times a year, no matter where you
live. His experience at top establishments such as the
Savoy have stood him in good stead. He then takes
the best of the Caribbean and the fusion is a dream.
Colin
is a talented chef, not yet fully stretched.
He created a cake from start to finish, and iced it within
one hour and 20 minutes, while doing the first course and
main course. He recalls making dishes in Jamaican
restaurants, where one course would cost £40.
Above average, even by UK standards.
The
Caribbean Masterchefs will appear at the Caribbean Cuisine
Consortium Networking Event on Monday 22nd March 2004 at Bamboula
Restaurant, 12 Acre Lane Brixton, SW2. All Welcome.
Entry £15. Meal provided. Telephone 020
8500 4878 to book place.
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