The 2018 Trinidad & Tobago National Culinary Team had another record-breaking performance at the Caribbean Hotel & Tourism Association’s (CHTA’s) 25th instalment of the annual Taste of the Caribbean Competition in Miami, Florida over June 22nd – 26th. Team T&T captured the titles of Best Non-Alcoholic Cocktail, Caribbean Bartender of the Year, Chef Beef Category and the coveted Caribbean National Team of the Year, earned for an unprecedented 7th time!
Led by Team Captain Jeremy Lovell of the Courtyard by Marriott (Port of Spain), the members of the T&T National Culinary Team 2018 were an immediate hit at the CHTA’s ‘Caribbean305’ event held on June 23rd at Jungle Island. Team Trinidad & Tobago’s mouth-watering offerings of geera pork, curried chicken, eggplant and tomato pholourie (with a range of sauces), and a sorrel swizzle rum cocktail, were all in high demand by patrons from both the Caribbean and Southern Florida, and T&T’s booth was cleared out within the ﬁrst hour.
For the Team of the Year competition dinner held on June 24th, our National Culinary Team ﬁnished a scrumptious, well-executed three (3) course dinner offering that creatively infused many of Trinidad & Tobago’s local ﬂavours and spices, much to the delight and appreciation of the judges and diners alike. Trinidad & Tobago won a Gold medal for this dinner offering.
Team members also participated in several Individual competitions where they amassed 6 additional medals, including: 1 Gold, 1 Silver, and 4 Bronze, which they received at the Competition Award Ceremony.
Chef Seafood Category – Rondell Thompson :
Chef Beef Category – Tricia Gregoire :
Silver medal and Overall Winner (Caribbean)
Junior Chef of the Year – Zaria Sealey :
Chef of the Year – Rondell Thompson :
Pastry Chef of the Year – Anton Lee James :
Bartender of the Year – Kanesha Shana Rajahram :
Gold medal (and Caribbean Bartender of the Year)
The THRTA has been ﬁelding national culinary teams to Taste of the Caribbean competition since 1997 and through the support from its key partners in the public and private sectors, Trinidad & Tobago has achieved culinary leadership in the Caribbean with over 87 medals and numerous titles earned over the past 14 prior appearances.
The THRTA recognizes the pivotal role that its hospitality training institute, the Trinidad & Tobago Hospitality & Tourism Institute (TTHTI) continues to play in achieving these successes, given that 5 of the 6 members of the 2018 T&T National Culinary Team are either past or present students of the TTHTI. The THRTA and the TTHTI remain committed to the development of Trinidad & Tobago’s youth by providing them with a regional platform and relevant training to expand their culinary and bartending skills.
Citrus Massala Chicken Roulade on a fried Aloo & Plantain mash topped with a Chive Emulsion, Charred Corn & Chicken Confetti, Trinbago Smooth Chicken “Chowder” capped with a Coconut Foam and Crossed roasted Tomato Coulis.
Geera Rubbed Tares Major on Tangy Tamarind reduction, Coconut Stew Pulled Lamb Shoulder, Pimento infuse Eggplant pocket ﬁlled with traditional “Oil Down” topped with Beet Root Chutney, Spinach line with Pepper Pumpkin dot, quick pickled Vegetable Crest.
Shadon Beni Cheese Cake, Trini Fruint Sponge with White Chocolate Dome, Ponche de Creme pull, ending with Coconut Cream Maccaroon, Cardamon Crumble, Mango & Paw Paw Basil Fresh, Sorrel dots ﬁnished with our very own Angostura Aromatic Bitters Bently Air.