(GIS) — The Saint Lucia Hotel and Tourism Association (SLHTA) has selected the official Saint Lucia National Culinary Team for 2019.
The chosen six-member team will represent Saint Lucia in the annual Taste of the Caribbean Competition, one of the most prestigious culinary competitions in the region.
Initially, 47 chefs from hotels and restaurants around the island participated in the National Culinary Competition, which sought to select the team that will represent Saint Lucia at the annual Taste of the Caribbean Competition.
The emerging winners are Chef of the Year – Clayton Julien (Sandals Regency La Toc Golf Resort); Beef Chef – Vernance Dore (Big Chef Steakhouse); Seafood Chef – Ricardo Josue Jr (Harbor Club); Junior Chef – Zyhim Cadet (Cap Maison); Pastry Chef – Emmany Hippolyte (Jade Mountain); Chocolate Chef – Steffie Marius (St James Club Morgan Bay St Lucia); and Bartender – Craig Andes (Sandals Grande St Lucian Spa and Beach Resort). Chef Richardson Skinner is the team Manager for the National Culinary Team.
“The SLHTA culinary committee along its with its partners worked very hard in preparation and execution of this competition with two main objectives in mind,” Chef Skinner said. “The first objective was to establish the new 2019 culinary team for Saint Lucia. Also, it was most important for us to be able to evaluate the level of our culinary professionals on the island, that is why we decided to make our judging criteria so meticulous and so detailed.”
The Caribbean’s best chefs and culinary teams have been participating in the Taste of the Caribbean competition since 1993. Last year, the Saint Lucia National Culinary Team won gold for Best Vodka Cocktail and silver for the Culinary Team of the Year, Best Pastry Chef of the Year, Junior Chef and Bartender of the Year.
President of the SLHTA, Karolin Troubetzkoy said the chefs play a vital role in showcasing the tourism product.
“I have nothing but the greatest respect for the culinary teams that I have encountered in this competition over the years, and the tremendous potential and skills that this team has showcased,” Ms. Troubetzkoy said. “With the rise of social media, a picture on Instagram or Facebook of a beautiful fish has the potential to attract as much attention and interest in our destinations as, for example, a picture of our Pitons, and this is why I consider all chefs, whether they are going to be part of the national culinary team or not, very important ambassadors for Saint Lucia and for the Caribbean at large.”
The selected chefs for the Saint Lucia Culinary Team, as well as a substitute team will soon commence the training process for the Taste of the Caribbean Competition.