“The competition for a spot in the Anguilla National Culinary Team is fierce” said Executive Director of the AHTA, Trudy Nixon “the judges and organizers are very impressed with the level of talent and commitment that is being shown this year– it’s going to be a very close run thing” With only 4 spots to be awarded and 12 chefs competing for those spots – the competition is getting harder and harder every week.

The Culinary Team

Tuesday’s ‘cook off’ was the second of three challenges for the competing Chefs. It involved creating a dish from a ‘mystery basket’ of ingredients – which included Pork Belly, Plantain, Sweet Potato, Green Beans, Chili, Molasses, All Spice, and kitchen standards like Butter, Salt, Pepper and Flour. From these simple ingredients amazingly titled and tasting dishes were produced in 2 hours. Dishes included: Marinated twice cooked Pork Belly with Napoleon, Apple Chutney & Pork Jus; Stewed Caribbean Pork Belly with Braised Beans, Organic Potato Puree, Souse, Spring Roll and Sweet Chili Emulsion and Spicy Raisin Stew Pork, Grilled Plantain, Apple & Bean Salsa and Sweet Potato Basket. The Pastry Chefs were simply asked to create a Caribbean Dessert and the mouthwatering dishes showcased their amazing pastry skills…

This year’s competitors are: Guy Gumbs (Cuisinart), Laureen Perkins (Veya). Darren Conner (Zurra), Jordel Gumbs (Cuisinart), Nadia Gumbs (Cuisinart). Glendon Carty (Ripples), Denicio Fleming (Veya), Albert Ruan (Cap Juluca), Dean Samuels (Cap Juluca), Carlos Simon (Cap Juluca) and Colin Yearwood (Cuisinart).

Members of the judging panel

Yesterday judges: George Reid, Denise Carr, Deon Thomas, Mimi Gratton and Trudy Nixon were particularly impressed with the way the Chefs had taken on board the comments from the first competitive session and worked to improve their preparation, presentation and style. When the final dishes were placed on the judges table the audience was obviously impressed and there was a noticeable ‘buzz’ in the air as onlookers admired the fantastic presentation on the competing plates.
The final installment of this exciting competition takes place on Monday 19th March at Pimms Restaurant – Cap Juluca. Competitors will again be provided with a mystery basket and will need to prepare both a starter and main course this time – judges will expect their comments from the previous competitions to be addressed and will be looking to pick the team based on performance across the 3 competitive sessions.

After the team is selected they will practice weekly to make sure they are ready to compete in June. Look out for the competition dinners where the public will be able to sample the delicious food. For more information on the National Culinary Team of Anguilla please contact Trudy Nixon at the AHTA on 497 2944. The National Culinary Team is supported by the Government of Anguilla.

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