The U.S. Virgin Islands Culinary Team took gold overall in the 2014 Taste of the Caribbean competition at the Hyatt Regency Hotel in Miami. The Caribbean Hotel and Tourism Association sponsored the competition at its annual seminar for people in the Caribbean food industry held June 28 through July 2.
This is the first time the USVI team has taken home an overall gold medal, the V.I. Hotel and Tourism Association said in a press release.
“I’m glad to have had the opportunity to represent the USVI with pride and honor, and to bring home the gold,” said owner/chef Taj Siwatu of Budda Sushi Bar on St. Thomas.
“The Taste of the Caribbean has been a supreme learning experience for me,” Siwatu said. “Our hard work and dedication has shown.”
In addition to winning gold overall, the team was also awarded gold in the Taste of the Islands competition.
Sibs on the Mountain bartender Brandon DeCloux took home gold in the Best Vodka Drink and Bartender of the Year competitions.
Silver medals went to Sugar Bay Resort and Spa executive chef Ron Duprat for Chef of the Year; to Greenside Grille Carambola Golf Course executive chef George Sittig in the Beef Competition and Ritz Carlton; and to St. Thomas pastry chef Ryan Cross in the Pastry Competition.
Danika Joseph of Sugar Bay Resort and Spa won bronze in the Junior Chef Competition.
Honorable Mention went to Siwatu in the Seafood Competition and to Buccaneer Hotel executive chef Gary Klinefelter in the Cheesecake Competition.
The 2014 USVI Culinary Team captain is Marco Sanchez, the executive sous chef at the Marriott Frenchman’s Reef Beach Resort. Taste of St. Croix cook-off competition winner Michael Matthew assisted the team in Miami.
“I remember the first meeting we had and our commitment to work like a team, and that’s what we’re doing,” Sanchez said. “One person doesn’t make any difference; the teamwork is key.”
Over the course of five days, teams from all over the region competed in a food/culinary team competition, bartender competition and pastry competition. There were individual competitions as well as the Taste of the Islands where teams highlight popular dishes from their respective islands.
Each competition presents its own unique obstacles as chefs must take on challenges like preparing three-course meals from a mystery basket and making items within an allotted time period, all the while considering presentation, creativity and more.
Each participating team represented a Caribbean island that has held individual competitions to select its national team. The participating team members represent hotels, restaurants or educational institutions in the Caribbean that are members of the Caribbean Hotel and Tourism Association.
There was also a trade show at the event, described as a one-stop forum for gathering practical information, sampling, purchasing, strengthening established supplier relationships and meeting new vendors, all on hand to help Taste of the Caribbean registrants build food and beverage business.
Sponsors included the V.I. Tourism Department, the West Indian Company Ltd., Cruzan Rum/Premier Wines and Spirits, Innovative Corporation, International Capital Management Company, the Ritz-Carlton-St. Thomas, Marriott Frenchman’s Reef, Taste of St. Croix and Merchants Market.