Fifty-five notable Cayman chefs were in deep culinary combat during the start of Cayman Culinary Society’s annual culinary competition at the Ritz-Carlton last Wednesday and Thursday.
The first round began with chefs plating food within the one-hour time limit.
This will be the 18th year of the culinary showcase and the islands’ top industry professionals were on spot to test their skills.
The competition was a two-day event, the first day of which closed for judging from 10am.
The second day encompassed the trade show, bartending competition, ice carving and chef of the year and award ceremony.
Three American Culinary Federation judges oversee the event along with several local experts.
Prizes were awarded in six different food categories plus special awards for best showpiece, most innovative Caribbean dish, and best of the show.
The Philip Pratt Memorial Trophy was given for all-round culinary skills, chef of the year and bartender of the year.