A new opportunity to encourage culinary creativity amongst young culinary professionals was conceived by Sous Chef David Browne at Galley Bay Resort & Spa through his ‘Young Masters of Culinary’ competition. David set about organizing and arranging a two days competition that would not only challenge competitors’ cooking skills, but also test their working practices in a professional kitchen.
Day 1: The qualifying freestyle round. Six hotels each entered four in-house contestants. The winning six contestants, one from each hotel went through to the finals.
Day 2: The ‘Cook Off’ finals were a mystery basket contest and the finalists had to plan an imaginative entrée course using all the ingredients supplied. Each basket contained mangoes, cilantro, green tea bags, plantains, flank steak, shrimps, cassava and green onions.
The judging panel was made up of four local industry experts: Kitchen Judge – Colleen Simpson, Executive Chef National School Meals Programme and chef of 17 years. Tasting Judges: Chef Julian Waterer – owner of Chef’s World; Shirlene Nibbs, Antigua and Barbuda Tourism Consultant and Carla Gonsalves- Barreiro, Commercial Business Manager of Island Provision Group of Companies. After two tough days of judging the winner was declared as 29 year old Commis Chef, Brian Watkins from Carlisle Bay Resort, with 2nd place going to Kitchen Supervisor, Jason Richards, (24), of Sandals Grande and 3rd place to Head Cook, Tamyan Nedd, (26), from St. James’s Club. The competition was deemed a resounding success; David hopes to expand on it in 2016,