The Tribune

By JEFFARAH GIBSON

Tribune Features Writer

jgibson@tribunemedia.net

BEING mentored by an accomplished veteran in any field is a priceless opportunity not afforded to many. So it was only natural that amateur and aspiring Bahamian culinary artists jumped at the opportunity to receive first-hand training from top celebrity chefs around the world as Nassau played host to the first ever Minority Chef Summit.

American Chef Erika Davis, formerly the creative director of Graycliff Chocolatier, returned to the Bahamas to take young chefs under her wing, providing them with insight as it relates to the culinary industry. She said mentoring young chefs was the “heartbeat” behind the idea of establishing the summit.

The four-day event took place at the College of the Bahamas, and included an array of seminars, hands-on classes and competitions, as well as a culinary market.

It was also a conference for those in the business of food preparation and sales to come together to network, educate and to support the minority culinary community.

“This has been in the making for about seven years, but as soon as I met the students at COB working as the chocolatier at Graycliff, and being able to mentor them and have them come in my kitchen, I thought why wouldn’t I share my experience with friends and the students that I love,” Chef Davis said.

“I called some of the closest people I knew who I know would have my back and pull it off. This was all about the students, and we wanted to be able to showcase the chefs alongside the students and make them a match. This is a unique opportunity to come together, recognising not only our individual craft, but the true excellence of our culinary community.”

Chef Davis said though the summit is in its first year, it was invaluable experiences for participants.

Bahamian Chef Simeon Hall was also a guest presenter during the summit, and was elated to assist Chef Davis in staging the event.  

“It is a positive start for the young students getting connections and seeing what we teach them actually play out in the real world. And that is what I think a lot of them saw (during the summit),” he said.

Chef Hall’s presentation during the summit focused on the “Effects of Culture and Food” and the “Effects of Tourism on Food”.

“We want to share ethnic cuisines with the world and let people know that we do not just make Caribbean food or Southern food, but we cook across the board. We cook Italian, we cook Spanish food; we cook every kind of food,” he said.

“For me, I was never put into a category box because I am a pastry chef and chocolatier, but for other black chefs, they have been put in box, especially in the United States. We just want to show the world what we can do,” Chef Davis told Tribune Arts and Entertainment.

Chef Evita Carey, a recent culinary graduate of COB, said the summit was a rewarding experience and helped her in deciding the exact path she wanted to take.

She posted to her Facebook page: “A few days ago I felt so lost and confused as to what’s the next big step in my life with graduation approaching. Being involved in the Minority Chef Summit has opened my eyes. My goals and where I wanted to go in life was so cloudy, but now I have clarity, and it feels so good. Attending culinary school has allowed me to set the foundation, and at this point I am so hungry for the experience I need so I can start building on that foundation. The past few days has truly been a life changing experience.”

Chef Davis said this will not be the last time the Minority Chef Summit will held in the Bahamas.

Having been in the chocolate-making industry for over 22 years, and recognised as one of the US’ top chefs, Chef Davis has received many noteworthy commendations.

She was a competing chef in “Top Chef Just Desserts”, a show by Bravo TV, and the first black female chef to receive “Detroit’s Chef of the Month”.

Featured culinary artists included: Chef Asha Gomez, owner/chef of Cardamom Hill Restaurant and Third Space in Atlanta, Georgia; Chef Jerome Brown, a celebrity private chef whose clientele include Shaquille O’Neal, Colin Powell, Priscilla Presley and more; Chef Guy Wong, owner/chef of Miso Izakaya, Chef Ron Duprat, a fierce competitor on season six of Bravo’s “Top Chef; Chef Keith Rhodes, voted Wilmington, North Carolina’s “Best Chef” for three consecutive years; Chef Hugh Sinclair, executive chef and owner of Irie Spice personal catering in south Florida and more.

The Minority Chef Summit 2014 was made possible through the assistance and support of COB, the Ministry of Tourism, Graycliff Chocolatier, Graycliff Hotel & Restaurant and countless other corporate sponsors.