The Tribune

The Bahamas National Culinary Team sharpened their competitive skills in readiness to defend their prestigious Taste of the Caribbean title last week by serving up a six-course dining extravaganza to delighted guests at the fundraising Gala Demonstration dinner at Atlantis, Paradise Island.

Private and public sector stakeholders attended the annual dinner, which foreshadows the team’s readiness to compete at the 2016 competition in Miami, Florida, from June 6 to 10.

“If tonight’s dinner is any indication of how well prepared the team is to compete, we are more than ready to defend our title of Caribbean National Culinary Team,” Stuart Bowe, President of the Bahamas Hotel and Tourism Association (BHTA), said. “The cuisine served tonight, by this talented team of Bahamian chefs, is world class.”

Guests at the Café Great Halls of Water enjoyed culinary delights such as Conch Cake with spicy herb Calypso dressing; Lobster and spinach ragout in Plantain Cup, Rum Caviar; and Veal tenderloin, tortellini and croquette with potato press, stuffed zucchini, parsnip puree, glazed carrot, tomato confit and tamarind-rosemary jus. The dining experience was coupled with signature cocktails provided by the 2016 Taste of the Caribbean’s Bartender of the year, Marv Cunningham, who concocted a delicious Classic Mango Gun Cay Daiquiri.

The ten-strong National Culinary Team will compete against the best chefs in the Caribbean next month, all of whom are vying for the title won by the Bahamian team in 2015. This year, the competition has attracted top culinarians from Anguilla, Barbados, Bonaire, Curaco, Jamaica, Puerto Rico, St Lucia, St Maarten, St Martin, Suriname, Trinidad and Tobago, Turks and Caicos and US Virgin Islands.

Team Managers Chef Ron Johnson, Chef Sheldon Sweeting and Mixologist Marv Cunningham have been guiding the team. “The team is well poised to represent the Bahamas - we have been training for months to perfect our dishes,” Chef Johnson said. “Most importantly everyone is working together, in synchronicity with a common goal in mind. It is indeed a testament to all of the members of the team to see the camaraderie, the professionalism, the support the seasoned chefs are providing to the junior chefs. Every member of the team is a befitting ambassador for The Bahamas.”

See The Tribune’s Weekend section on Friday for a look at the Bahamian team