Young chefs display talent in cook-off

(CNS Business): Five former and present hospitality studies trainees of the University College of the Cayman Islands (UCCI) displayed their culinary aptitude last week when they took part in a cook-off in the kitchen of the world-famous Blue restaurant at the Ritz-Carlton. Desly Kyshon Missick and Zack Myrie advanced to the finals, which will be held in January 2015, but the judges assured the other three competitors, Anastascio Menna Hebert, Jykalli Swaby and Stevyn Lyncy, that they have promising futures ahead of them.

Contestants were required to use all ingredients in a mystery basket, including a whole fresh snapper, green plantain, breadfruit, fresh coconut, pumpkin, papaya and Pickapeppa sauce, according to a GIS release.

As the competition was organised by the Governor’s Office and sponsored by the Ritz, Governor Helen Kilpatrick, Ritz-Carlton Executive Chef Frederic Morineau and Gary Benham, Head of the Governor’s Office, served as judges. Blue Restaurant Chef de Cuisine Thomas Seifried and Ritz-Carlton Culinary Analyst Jolene Nelson ensured that the competition ran smoothly.

Competitors’ dishes were assessed on taste, originality, creativity and work-station organisation, Morineau  explained.

For his winning dish, Zack made seared snapper with papaya salsa dressed with coconut and the Pickapeppa sauce; pumpkin puree; as well as boiled green plantain and fried breadfruit strips. Desly produced pan seared snapper with breadfruit and green banana mash, topped with green papaya and shaved coconut, and a pumpkin salad that was seasoned with the sauce, salt and pepper.

All contestants received the recipe book, Avec Eric, by celebrated chef Eric Ripert, the owner/developer of The Blue. More importantly, they received a valuable lesson in working in a top kitchen and getting their work critiqued.

All five young people are employed in local restaurants: Desly at Ortanique, Zack and Anastascio at the Bistro, and Jykalli and Stevyn at the Beach Suites.

“This contest was created to draw attention to young, Caymanian culinary talent. It also demonstrates that attending the University College of the Cayman Islands (UCCI) hospitality school provides young Caymanians with valuable opportunities in the local hospitality industry,” the governor said.

The top prize, which will be announced at a British Airways Gala Dinner at Government House, includes an opportunity to work alongside a top chef for a week in a leading restaurant.

First, the two finalists will participate in a further culinary duel on Wednesday, 14 January 2015, where they will be judged by Morineau and Adam Handling, a Master Chef UK finalist and the 2014 British Culinary Federation Chef of the Year. In addition to judging the student competition, Handling will also participate in the annual Cayman Cook-Out.

Tags: hospitality school

Category: Culinary Tourism, Education & Training, Tourism