The culinary scene of Antigua and Barbuda is once again abuzz with excitement
as the esteemed Taste of Wadadli Pastry Chef competition, presented by the
Antigua and Barbuda Hotels and Tourism Association in collaboration with The
Ministry of Tourism, enters its climactic stages.
This gastronomic pursuit owes its development to the exceptional partnership
between the ABHTA and industry luminaries including Jesse Thomas, Director of
Agri-Tourism in the Ministry of Tourism, Chef Olvanah Richardson Burnette,
Executive Sous Chef at Blue Waters Resort & Spa, Chef Maurine Bowers,
Executive Pastry Chef at Curtain Bluff Antigua and ACF Certified Executive
Pastry Chef, and Cleo Henry, Accredited Hospitality Trainer, and Consultant.
Their collective expertise has been instrumental in shaping the success of culinary
initiatives undertaken over the past year.
Over the preceding three weeks, the ABHTA and the panel of Chef Judges
embarked on a quest to unearth the island's premier Pastry Chef. In the preliminary
round, each Chef was tasked with presenting a dish incorporating local fruits and
tubers. The judges visited the competing properties, evaluating the Chefs on a set
criteria including Caribbean identity and utilization of local ingredients, taste,
texture, flavor, balance, Creativity, presentation, organization, and time
management.
The preliminary round saw the following Chefs competing:
Kimone Stewart, Chef de Partie at Pineapple Beach Club
Tameka Hamilton, Chef de Partie at Blue Waters Resort & Spa
Vivia Ingram, Chef de Partie at Jumby Bay Island
Britanya McLaren, Pastry Cook at Hermitage Bay
Johnisha Hixson, Pastry Cook at Royalton Antigua
Sophy Federick, Pastry Cook at Galley Bay Resort and Spa
Tehrica Benta, Chef Tutor at The Antigua & Barbuda Hospitality Training
Institute
The stakes are particularly high for the Pastry Chefs as they vie for a coveted spot
on Team Antigua and Barbuda, with the opportunity to represent the nation at
Taste of the Caribbean in Miami later this year. As per the guidelines outlined by
the Caribbean Hotel and Tourism Association, the team composition necessitates a
Manager, 2 Senior Chefs, 1 Junior Chef, 1 Bartender, and 1 Pastry Chef.
Among those who have already secured their spots are Chef Rodrick Beazer, Chef
of the Year 2022 at the Antigua and Barbuda Tourism Awards Gala and Executive
Sous Chef at Curtain Bluff Antigua, Chef Ronald Wilson, Chef of the Year 2023 at
the Antigua and Barbuda Tourism Awards Gala and Chef de Cuisine/Head Chef at
Blue Waters Resort & Spa, Altino Spencer, Winner of the Taste of Wadadli
Mixology Competition 2022/2023, and Azarie Crump, Winner of the Taste of
Wadadli Junior Chef Competition 2023.
Chef Maurine Bowers in her presentation to the Competing Chefs remarked that “I
had the opportunity to represent Antigua and Barbuda at Taste of the Caribbean in
2010. I entered the competition feeling apprehensive as competing for the first time
against seasoned Chefs was very scary for me. Nevertheless, I embraced the
challenge, driven by the desire to showcase my skills and, more importantly, to
represent my country. When entering this competition, focus not on your stature,
but on honing your technical skills and believe in your ability to rise to the top”.
The final three Chefs who have secured top marks in the competition are:
Tameka Hamilton, Chef de Partie at Blue Waters Resort & Spa
Vivia Ingram, Chef de Partie at Jumby Bay Island
Britanya McLaren, Pastry Cook at Hermitage Bay
These Chefs must now prepare for the grand finale, scheduled to take place at
the Antigua & Barbuda Hospitality Training Institute on Saturday, May 11.
They were introduced to the star ingredient that will feature in the dessert they
must prepare for the finale – Sweet Potato. During a presentation by Cleo Henry, it
was revealed that Antigua boasts forty-two (42) varieties of sweet potatoes. The
Chefs have been tasked with selecting one of the three varieties handpicked by the
Judges to be the centerpiece of their dish: Beauregard Sweet Potato, Japanese
Purple Sweet Potato, and Back-rah Mary Sweet Potato.
With just over a week remaining, the Chefs now have the opportunity to refine and
perfect their culinary creations for the finale.
