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PRESS RELEASE – On Saturday 21st May 2016, four chefs from the islands of the Caribbean participated, Rodolphe Boidre from Guadeloupe, Junior Saintil from St Martin, Jonthan Millar from Barbados and Edna Butcher from the island of Saint Lucia.
The S. Pellegrino and Acqua Panna Caribbean Jr Chef finale was hosted at the AAA Four Diamond award-winning hotel, The Landings St Lucia under the patronage of Her Excellency Dame Perlette Louisy, Saint Lucia’s Governor General.
Each participant had to prepare their signature dish for a panel of six judges, a VIP table which included the Her Excellency Dame Perlette Louisy, S.Pellegrino and Acqua Panna Area Manager for Latin America, Caribbean and Cruise lines Filippo Mazzaia and Giorgia Concato Business Developer for the two brands of fine dining water in the region.
The grand jury included a cast of international and local chefs including Wales-born Michelin trained chef Craig Jones, British-born of Caribbean parentage chef Orlando Satchell, retired French chef Xavier Ribot, Saint Lucian Chef Robbie Skeete, Saint Lucian Chef Elijah Jules and British National René Cahane.
The contestants all displayed great skill and show great promise as culinary professionals. Jonathan Millar’s dish “Lamb My Way” was stuffed lamb racks, yams, eddse, beetroot puree, minted spinach and beetroot salad and brown butter mango sauce. The lamb in this dish was a standout feature and beets flavoured yam was truly an innovative concept.
Junior Saintil made a reinterpretation of Snapper Creole, Sauce Sabayon that was a crowd favourite for its simplicity and beautiful fresh Caribbean herbs. He won the People’s Choice Award, a Samsung Galaxy Smartphone from Digicel.
Rodophe Boidre the French chef from Guadeloupe presented an ultra modern and innovative signature dish “Swordfish sailboat mid cooked in poppy crust, vegetable pickles and flowers”. One of the judges compared the plating style to Michelin Celebrity Chef Guy Savoy.
However, it was the only female chef in the competition who would walk away with the prestigious title of S.Pellegrino and Acqua Panna Caribbean Jr Chef title for her Signature Dish “Seafood Carnival”, a Sea Almond Crusted Red Snapper Rissoto Croquette with Black Pudding.
She has won One Week Training at one of the world’s most prestigious culinary institutes ALMA La Scola Internazionale di Cucina Italia in Italy, US$1000 compliments Digicel for flight cost and a Lenovo laptop from J.E. Bergasse Ltd.
This is the first time that S.Pellegrino and Acqua Panna has partnered with Seashell Consulting, local boutique marketing firm to develop this event in the Caribbean to provide a platform where young culinary professionals between age 19- 25 years can showcase their culinary talent and get an opportunity to further their culinary training.
S.Pellegrino and Acqua Panna is committed to youth development in the culinary arts and is world wide recognized as a key part of the fine dining experience.
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