ANTIGUA & BARBUDA TOURISM AUTHORITY

On Thursday, the National Culinary Team, heads to the Rio Mar Resort in Rio Grande Puerto Rico, for the prestigious competition that forms the backdrop of this year's CHTA Small Hotels Retreat from September 9-12.

The Minister in endorsing the team comprising local culinary experts, charged the seven members, to rise to the challenge and embrace it with national pride and wished them success in bringing home the top awards.

 “This prestigious culinary festival, will engage Antigua & Barbuda through the members of our National Team, with public-private sector partnership, hoteliers, marketing and promotion, tourism infrastructure development, industry trends, and social media. It will also offer the opportunity for networking among various key stakeholders in the region’s tourism sector,” Maginley said.

The competition, organized by the Caribbean Hotel and Tourist Association (CHTA) is also geared towards the promotion of camaraderie and educational opportunities among food and beverage professionals. 

Meanwhile, the Tourism Minister reiterated, “the government of Antigua & Barbuda places a great priority on tourism which has contributed so significantly to our country’s growth and stability.”
It was on that note, Maginley said, “The Taste of the Caribbean Culinary Competition will help us continue to promote our country and culture in new marketplaces, expose our culinary talents and lift our professional standards.”

Maginley also expressed his appreciation to Neil Forrester, General Manager, Antigua Hotels & Tourists Association (AHTA), their sponsors and the hardworking individuals who assisted with the team’s preparation.

Meanwhile, National Culinary Team Manager, Andrew “Stan” Baxter, Executive Sous Chef at Galley Bay, is exerting confidence that the team, which, leaves the island on Thursday, will return with a Gold Medal.

“We had numerous meetings to thrash out techniques and concepts. We have also focussed on selection of dishes and have seen a wide range of skills,” Baxter added, “We are keeping the food quite simple, to achieve a high degree of technical proficiency.” He explained the simplicity of the meal is critical, for the effective slotting of an additional 20 items from the mystery basket, with which they will be provided.

So far, the national team has done a series of tasting sessions at the Cove Restaurant at BlueWaters, using a method of critiquing each other’s work. “If we can get the dishes correct as we have practiced we will make the country proud.”

Baxter, who is also an internationally acclaimed chef added that a comprehensive list of equipment has also been completed for the competition which runs from September 9-12th.
To this end, the 17–year –old student, of the Antigua & Barbuda Hospitality Training Institute (ABHTI) Kevan Ho, is currently on internship at Galley Bay. Ho would be challenging other young chefs, in a separate round, for the Caribbean Young Chef of the Year title.

His formula is somewhat different as he would be asked to create a dish from scratch, “Ho is basically going into the competition with a blue print.”

General Manger of the AHTA Neil Forrester and the team manager leave the island on Wednesday ahead of the team’s departure on Thursday.