The Tribune

The Bahamas Hotel and Tourism Association (BHTA) has finalised the National Culinary Team that will compete against the region’s finest at the upcoming Taste of the Caribbean event.

It held an intense Culinary and Mixology Competition at the University of The Bahamas to select the final members who will represent this nation at the Caribbean Hotel and Tourism Association’s Taste of the Caribbean competition in Miami from June 21-25.

The BHTA, alongside public and private sector sponsors, fields the team each year in an effort to highlight the culinary and mixology prowess of The Bahamas, and to support the growth and development of Bahamian professionals.

“Bahamian cuisine and cocktails are in a realm of their own,” said Carlton Russell, BHTA president. “We continue to see our young and seasoned chefs and mixologists create food and drinks that are at the cutting edge, yet retain the essence of Bahamian flavours.

“We recognise how important this element of our culture and heritage is to Bahamians and visitors alike. It reflects who we are as a people, and we are so pleased to help bring raw, innate talent to new levels of development through competitions such as the Taste of the Caribbean.”

The 2019 National Culinary Team features the following members:

Devin Johnson – team manager; Mario Adderley – team administrator; Jamal Small – team captain; Kevyn Pratt – senior chef; Celeste Smith – pastry chef; Hazen Rolle – junior chef; Asteir Dean – chef, beef category; Tevin Kemp – chef, seafood category; Leonardis Moss – chef, “Caribbean 305”; and Derrick Blackmon - mixologist.

The Bahamian team’s participation at the Taste of the Caribbean is being sponsored by the Ministry of Tourism, REVOICE, University of The Bahamas, Lyford Cay Club, RIU, Baha Mar’s SLS, Grand Hyatt and Rosewood, Fusion Superplex, Commonwealth Brewery and Coventry Realty.