Cayman’s Culinary Society has a busy schedule of international events in conjunction with the Cayman Islands Department of Tourism that showcase the culinary talents of chefs in the Islands.
Cayman chefs Phil Pratt, sous chef for The Ritz-Carlton and Ron Jacobson, area chef for Tropical Trader restaurants Cimboco, Breezes-by-the-Bay and Chicken Chicken, recently joined forces with chefs from the British Virgin Islands and St Lucia, taking a flavour of the Caribbean to restaurants and hotels in Montreal Canada.
Mr. Pratt explains, ‘Robert Plouffe, a chef from the BVI was the driving force behind organising chefs from the Caribbean to guest at restaurants in Montreal.
‘The chefs all devised menus using local Caribbean products and then the Canadian establishments modified these menus to suit their staff and kitchens. We then worked with the local chefs to create some fantastic authentic Caribbean cuisine.’
Mr. Pratt says that the event was so successful that they have already been asked to return to do it all over again.
The Culinary Society works in close conjunction with Cayman’s Department of Tourism in promoting Cayman’s cuisine abroad, as Keith Griffin, chef and owner of Bacchus wine bar and restaurant explains.
‘The DOT in Canada assisted in the event in many ways, with administration and by providing signage to ensure that the event was properly promoted.’
Keith and Shetty Viyadhara, executive chef at The Hyatt’s Hemingway’s restaurant are both travelling to Toronto in November to again showcase Cayman cuisine at the Gourmet Food & Wine Show, a huge event that anticipates an attendance of around 35,000 people.
The chefs will exhibit their culinary talents using local produce to create traditional Caymanian dishes or their own specialities from their restaurants.
They are also scheduled to appear on the Live Food Network Stage at the Gourmet Food and Wine Expo. The DOT in Canada is again working closely with the chefs to organise the attendance of Cayman’s chefs at the event.
Mr Viyadhara added: ‘It is a great opportunity for Shetty and I to highlight the top class cuisine that Cayman is quickly becoming famous for internationally.’