Grand Cayman’s chefs got a rare opportunity to get out of the kitchen and into the limelight on Thursday, 27 October, at The Ritz-Carlton, Grand Cayman.
The event, called ‘Out of the Kitchen’, marked the Cayman Culinary Society’s 21st annual culinary awards of excellence. In addition to several speakers and the award presentations, the event featured chefs from 21 local restaurants cooking meals right at tables with 12 diners each.
In a short address, Governor Duncan Taylor commented on the excellence of Cayman’s culinary scene.
“For a country of 50,000 people, it’s quite outstanding,” he said.
Cline Glidden Jr., the ministerial councillor with responsibility for tourism, said culinary tourism was becoming one of the most popular niches in the world’s tourism industry.
“This is an ideal scenario for Cayman because in addition to fast becoming known as the Culinary Capital of the Caribbean, prestigious competitions such as these Culinary Awards for Excellence play an important role in helping to support, protect and enhance our cultural and culinary heritage,” he said.
The evening also had a keynote speaker, Chef Bernard Guillas, an author and executive chef of the Marine Room Restaurant in La Jolla, California.
The competition took place previously during the week and included several categories. In addition to local Chef Keith Griffin, the vice president of the Cayman Culinary Society, the competition judges included Chef Ariel Rodriguez, the manager of the Puerto Rico National Culinary Team; Chef Augusto Schreiner from the Art of Cooking School in Puerto Rico; Chef Chris Wagner, the director of culinary operations at Johnson & Wales University in North Miami; and Franz Ferschke, the former general manager of The Ritz-Carlton, Grand Cayman.
Mr. Schreiner, who said he was returning as a judge for the competition for the third time, was particularly impressed by this year’s contestants.
“What we saw this year was really a piece of art,” he said. “This year it was really, really outstanding, from the apprentices right down to the chefs. The appetisers and main courses were spectacular this year.”
The chefs were given a mystery basket of ingredients and then asked to create dishes in various categories, which included most innovative Caribbean recipe and best Caribbean dish. Although most dishes were normally served hot, they were judged when cold, making it more difficult, Mr. Schreiner said.
For only the second time in the history of the competition, a woman, Chef Gardine Nordica of Mise en Place, won Chef of the Year.
In addition, The Culinary Society for the first time presented a special Lifetime Achievement Award, which was given to Chef Ottmar Weber, who has been working in the restaurant business in Cayman for more than 40 years.
Other award winners were:
Best in Show – Chef Damith Saminda of Tukka
Best Caribbean Dish – Chef Thushara Siriwardana of Grand Old House
Most Innovative Caribbean Recipe – Chef Indika Kumara Karunaratan of Harvey’s Grill
Philip Pratt Memorial Trophey – Tyrone Indika Kariyawasam of The Ritz-Carlton, Grand Cayman
Best Bartender – Liviu Cadar
Two students from the Tourist Apprenticeship Training Programme participated in the event, with Lottaya Palmer winning a gold medal and Anita Parsons winning a silver medal.
The proceeds from the event help provide a full scholarship to a Caymanian to attend culinary school in the United States, a joint initiative of the Cayman Culinary Society and The Ritz-Carlton, Grand Cayman, who were praised by Mr. Glidden for their support.
“This clearly demonstrates your commitment to the training and development of our young people that is critical to maintaining the high standards for which we are known,” he said. “This investment in a bright young person seeking to kick start their professional journey in the food and beverage industry will be a vital and life-changing starting point for the lucky student.”
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