Last week the Cayman Culinary Society hosted its annual Chef of the Year competition at the Marriott hotel.
From live cook-offs to a trade show to ice carving, there were many events in which island chefs could show off their culinary prowess.
The event culminated in an awards show held last Thursday evening, in which the Chef of the Year award was presented to the Ritz-Carlton’s Tyrone Karyawasam.
All chefs we congratulated and applauded for their efforts and visiting chef Chief Judge Edwin Brown commented that the quality of cuisine was comparable to any other international competition he had attended.
The event was coordinated by Cayman Culinary Society President Vidyadhara Shetty, chef at Grand Cayman Beach Suites, and Vice-President Keith Griffin, owner of Bacchus restaurant.
Appetisers and main courses produced in the first heat of the Chef of the Year live cook-off were on display and assessed by Chief Judge Edwin Brown, Keith Griffin, vice-president of the Cayman Culinary Society, and visiting judge Peter Olsacher of the American Culinary Federation.
A live ice-carving competition also took place. The completed sculptures were on display at the awards show last Thursday evening in the Orchid ballroom at the Marriott.
Making an impressive statement was ‘Treasure found in Island’s Nature’, a sculpture designed and created by Nalin Nanayakkara of Grand Cayman Beach Suites hotel, was on display at the trade show as a competitor in the Showpiece category of the Chef of the Year awards.
Progressive Distributors won the Best Booth award for their colourful and vibrant display at the Cayman Culinary Society Chef of the Year award’s trade show.
Competing in the first heat of the Bartender of the Year competition was Andrea Lupo from Ristorante Pappagallo, who won the overall Bartender of the Year.
Related Videos
