After a year of territory-wide pre-competition practice dinners, the 2016/2017 National Culinary Team is ready to represent the British Virgin Islands (BVI) at the upcoming Taste of The Caribbean Competition.
This annual competition is hosted by the Caribbean Hotel and Tourism Association, and will be held at the Hyatt Regency Hotel in Miami from June 2 to 6.
Taste of the Caribbean is said to be the region’s premier culinary competition and cultural showcase, attracting more than 500 delegates from 15 countries – Turks and Caicos, Bahamas, Barbados, Bonaire, Trinidad and Tobago, Anguilla, Jamaica, Puerto Rico, Suriname, St Marten, Cayman, Curacao, US Virgin Islands, St Lucia, and the BVI.
The BVI team, which is leaving the territory today (May 31), include Captain Chef Kenneth Molyneaux of Tropical Fusion Restaurant, Senior Chef Caswal Ponte of Necker Island Resort, Chef Tonya Malone-Smith of Virgin Islands School of Technical Studies, Junior Chef Ariq Flax-Clarke of Johnson and Wales University, Junior Chef Lakesha Barry of Johnson and Wales University, Junior Chef Lakeisha King of H Lavity Stoutt Community College, and Junior Chef Radiance Modeste of Virgin Islands School of Technical Studies.
The team’s pastry chefs are Neville Tucker of Long Bay Beach Club, and Ansony Salmon of Honey and Spice Bakery and Pastry Shop.
The team’s Bartender is Everson Rawlins of Scrub Island Resort and Spa.
Team BVI won gold, silver, and bronze medals in the past, and said it intends to re-capture the gold medal this year.
It will compete in all categories of the competition including the Caribbean National Culinary Team Competition, Chocolate Competition, Bartender Competition, and the Caribbean 305 event.
The team will also participate in individual contests such as Seafood, Beef, Caribbean Junior Chef of the Year, Caribbean Pastry Chef of the Year, and Caribbean Chef of the Year. The event will climax on June 6 for the annual awards ceremony.
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