National Culinary Team Celebrated At ‘Taste Of Victory’ Event
The Barbados National Culinary Team was celebrated last evening at the ‘Taste of Victory’ event for its victories at the recent Taste of the Caribbean Competition 2024, where it received the title Caribbean National Culinary Team of the Year.
The event, held at the Gun Hill Signal Station, St. George, saw patrons toasting the team, which consisted of Pastry Chef, Rickeena Kirton; Junior Chef, Dejuan Toppin; Senior Chef, Rynaldo Joseph; Mixologist, Alex Chandler, and their management team Adrian Cumberbatch, Javon Cummins, Damian Leach, and Rohan Hackshaw.
Barbados Tourism Marketing Inc.’s (BTMI) Chief Executive Officer (CEO), Andrea Franklin, who spoke on behalf of Minister of Tourism and International Transport, Ian Gooding-Edghill, praised the team and its efforts while highlighting the importance of culinary tourism.
“This event honours the outstanding accomplishments of the BHTA Barbados national culinary team, and also highlights the vital role the culinary tourism plays in strengthening our nation’s tourism industry…. Culinary tourism extends beyond dining experiences. It fuels economic growth by increasing demand for locally produced food and beverages. It forges inter-sectoral linkages between tourism and critical industries such as agriculture and fisheries, creating a ripple effect of positive impact across communities….
“The success of Barbados’ national culinary team, therefore, is indeed a personal achievement for each team member, a national triumph, a boost for our tourism sector, and indeed a proud moment for our country,” Ms. Franklin stated.
The CEO also emphasised the role of mentorship.
“Mentorship is a cornerstone of our culinary success, and behind every winning dish is the guidance of a dedicated mentor. The culinary master team exemplifies this through their commitment to nurturing the next generation of chefs and mixologists. Their expertise and willingness to share knowledge have helped to create a culture of learning, innovation, and excellence. By investing in mentorship, we ensure that our culinary heritage continues to thrive, and that emerging talent is prepared to sustain and elevate Barbados’ culinary standing globally,” she said.
CEO of the Barbados Hotel and Tourism Association, Ryan Forde, thanked the staff at the BHTA, the event management team for working with the team members, as well as the sponsors who made it possible for the team to participate in the event in Miami back in November.
“Thank you guys; thank you very much, as well as the rest of our team at the BHTA Secretariat and our sponsors and our partners, who I wish to applaud for believing in this programme, and our youth, who are no longer the future of tomorrow, but they’re the present of today,” Mr. Forde said.
He pointed out that according to the World Travel Food Association, 15 to 35 per cent of tourism spend is on culinary experiences and in addition to its mandate, the BHTA would be focusing on two key areas – developing a Barbados Culinary Leadership Programme and working with the Inter-American Institute for Cooperation on Agriculture (IICA).
“Our goal is to develop a Barbados Culinary Leadership Programme, and the competition we have grown to win and love is just a chapter of this programme. Another area of focus is on our work with IICA on sustainable sourcing and procurement practices of local produce, alongside farmers, chefs, and bartenders. This project is to enhance the partnerships and linkages with key industries such as fisheries, and agriculture who also play an important role in our culinary tourism offering,” Mr. Forde stated.
Author: Sheena Forde-Craigg