New Look National Culinary Team
A 13-member team plus a two-member consultation team have been named to the 2017 Bahamas Hotel and Tourism Association (BHTA) team to represent the country at the upcoming Taste of The Caribbean.
Chefs Tamar Rahming, Kenria Taylor, Ryan McIntosh, Angel Betancourt, Kevyn Pratt, Dicienzo Storr, Gino Longley, Carvison Pratt, Owen Bain and Asteir Dean have been named to the squad that will be led by Mario Adderley, team manager; and Emmanuel Gibson, team captain, along with two consultants Jay Lockhart and Jamal Petty.
“The excitement and enthusiasm emanating from team members is infectious,” said Carlton Russell, president of BHTA.
The Bahamian squad will compete at the culinary competition hosted by the Caribbean Hotel and Tourism Association (CHTA) in Miami, Florida, June 2-6.
“The team members are eager to represent The Bahamas, to show their regional competitors and their fellow culinarians what they are capable of. The Bahamas Hotel and Tourism Association, working alongside our partners and sponsors, is so pleased to support this endeavor as it serves to promote The Bahamas as a premier culinary destination, with an abundance of world class chefs and mixologists who can deliver flavors of food and beverage, that are spectacular, indigenous and unique to The Bahamas.”
The Bahamian squad will be trying to replicate the results of the 2015 team which won three of the five top categories to win the Caribbean National Team of the Year title for the first time in the event’s history.
Comprising that winning squad were Marv Cunningham (Caribbean Bartender of the Year) and four-time winner Sheldon Tracey Sweeting (Caribbean Pastry Chef of the Year). Also on the squad were Crystal Morley, Richmond Fowler II, Charon McKenzie, Rico Neely, Ron Johnson, Shelby Coleby and Leonardis Moss.
Last year, the team won gold in Team of the Year, Caribbean Chef of the Year, Bartender of the Year, and Hall of Fame gold medal status in the seafood category.
The chefs on the national culinary team are sponsored by their respective employers — BahaMar, Courtyard Marriot, Graycliff Hotel and Restaurant, Melia Nassau Beach Resort, Sandals Royal Bahamian, One and Only Ocean Club and Baker’s Bay Golf and Ocean Club. A young chef from Grand Bahama is supported by the Grand Bahama Island Tourism Board as well. The University of The Bahamas’ Culinary and Hospitality Management Institute has provided their training facilities for the team.
“Over the past several years, particularly in the last few years, The Bahamas has become the team to beat, so the pressure will be on team members to perform. But what is important is how the team works together to support each other,” said Charlotte Knowles Thompson, BHTA, team administrator.
The National Culinary Teams’ participation is also made possible through the efforts and support of the BHTA and its partners — the Ministry of Tourism; Cable Bahamas (Rev On), key platinum sponsors of the team; Sandals Royal Bahamian, gold sponsors; Bahamian Brewery (Sands Beer); Bahamas Food Services; Bahamas Air and The MailBoat Company.
