ANTIGUA & BARBUDA TOURISM AUTHORITY

Two New York based, Antiguan and Barbudan chefs, joined more than a dozen Caribbean culinary masters in spicing up the Caribbean Week celebrations last week in New York City.
 
Shawnee Braggs and Melvin Myers participated in a program of cooking demonstrations that showcased the culinary heritage of the Caribbean, as well as the flavors and aromas of the region. The week long showcase of Caribbean culinary talent was part of Bloomingdale's Department Stores' 'Fashionable Happenings' staged at various store locations throughout the tri-state area.

On Wednesday, Chef Shawnee Braggs, introduced shoppers to the simplicity of preparing Caribbean cuisine. Drawing inspiration and passion from her grandmother Mrs. Rose Aska, Shawnee created rose skewered shrimp to honor the family matriarch who taught her how to cook. Shawnee's other culinary creations included: seafood cioppino (fish stew), shark bites, pineapple/coconut pizza. Utilizing produce, spices and rum from Antigua and Barbuda, Chef Shawnee fused island fare with international cuisine to showcase the pride and passion of the destination.
 
This accomplished private chef who has cooked for personalities such as Nelson Mandela, Wendy Williams and Chris Rock, also represented Antigua and Barbuda at the Rum Rhythms Benefit. This gala was the final event of Caribbean Week and brought chefs and mixologists from around the Caribbean to provide a tasting of various delicacies and rums.
 
Under the theme "Where Land and Seafood Make Beauty," Chef Shawnee provided a sampling of the Barbuda spiny lobster, cockles, mussels and whelks. Actress Tamara Tunie of Law and Order, was among the guests at Rum and Rhythms who stopped by to sample some of the delicacies prepared by Chef Shawnee.

At Bloomingdales, Chef Melvin Myers of Success Catering took culinary creativity to a new level with food sculptures that showcased a cornucopia of produce from the Caribbean and around the world. Known throughout the Diaspora for his precision food carvings, Chef Myers carved the Antigua and Barbuda destination logo and the Bloomingdales logo as part of an elaborate display. In addition, Chef Myers demonstrated how to prepare bow tie fried dumplings with bruschetta and codfish cakes with peppered papaya vinaigrette.
 
Scores of shoppers stopped by to admire, touch and feel the food display and to learn more about the flavors of Antigua and Barbuda. Chef Myers began his culinary journey at the Antigua and Barbuda Hospitality Training Institute (ABHTI). He now caters for many government agencies, businesses, parties and themed events throughout the United States.
 
"The cooking demonstration program in collaboration with Bloomingdales, is an effective way to showcase the sights, sounds and aromas of Antigua and Barbuda and helps to increase visibility and generate business from Bloomingdales' clientele. Each year our chefs become culinary ambassadors with the creative use of produce, spices and simple cooking techniques that are indigenous to the destination. Once shoppers sample the cuisine, it helps to forge a connection and propel awareness and interest in what the destination has to offer." says Derede Samuel-Whitlock, US Tourism Director.
 
This year, Junior Steel Pan Ambassadors, 12-year old Dehnique and 10-year old Akheel De Freitas provided musical accompaniment to the 2-hour cooking demonstrations. Donned in the national dress of Antigua and Barbuda, the young duo created pulsating rhythms on steel pan that not only attracted shoppers, but also enhanced the tropical appeal of the promotion.
 
The cooking demonstrations at Bloomingdales offer shoppers an opportunity to sample featured dishes and to learn various cooking techniques utilizing cookware brands sold throughout the store. Shoppers are also provided with printed recipe cards and destination promotional materials.