Antigua’s Big Culinary Competition
Above: Antigua (CJ Photo)
By Dana Niland
Professional chefs from some of Antigua and Barbuda’s best hotels will face off at the Pineapple Culinary Competition next weekend.
The competition, which will be held at the Antigua and Barbuda Hospitality Training Institute on July 11 and 12, is an initiative by the country’s Ministries of Tourism and Agriculture.
“The judges will be looking for interesting and innovative use of mango and pineapple, proper kitchen techniques, international levels of hygienic practice, contrast of colors and textures, harmony of flavors and good timing,” said Former Acorn Award winner, Andrew “Stan” Baxter, Executive Chef and Food and Beverage Manager at the Galley Bay Resort & Spa, and Mango Pineapple Culinary Competition committee member
Baxter also stressed the importance of using creativity to capture the judges’ attention.
“In the past we have seen some interesting ingredients, one of the more unusual was curried iguana,” he said.
Chefs will need to work skillfully under pressure to present their food to the panel of internationally renowned judges, including New York based chef and Guest Judge Jeffrey Rotz, a Certified Executive Chef, Certified Culinary Educator, and a member of the American Academy of Chefs the honor society of the American Culinary Federation, Inc.
There will be two categories of competition – pastry chefs and savory chefs – with over 18 chefs taking part.
The competing chefs will be representing Sandals Grande Antigua, Galley Bay Resort, St. James’s Club, Nonsuch Bay, The Verandah Resort & Spa, Curtain Bluff Hotel, Grand Pineapple Beach Resort, Sugar Ridge, and Ana’s on the Beach Restaurant.