(Trinidad Newsday) Members of the 2019 National Culinary Team, who took part in the Taste of the Caribbean competition in Miami which ended on Tuesday, took away gold, silver and bronze medals in individual categories.
TT’s junior chef Jodi Eversley topped her category for the gold while mixologist Isaiah Trumpet, who competed in four categories, won silver for his non-alcoholic beverage and pastry chef Keenan Lezama copped a bronze medal.
The team, led by captain Jeremy Lovell, who is the chef at Courtyard by Marriott, also comprised senior chefs Shonelle Greenidge and Gerard Cox. All team members, except Lovell, are students of the TT Hospitality and Tourism Institute (TTHTI).
It was the first time TT fielded a team of students to compete against seasoned and professional chefs and mixologists from the rest of the Caribbean.
The team itself prepared for the judges, an appetiser – soused shrimp nestled on sour pickled peppers, pepper pumpkin line with chive emulsion, lemon zest pan seared shrimp on top charred corn & eggplant, sweet pimento sauce garnished with cayenne dusted corals.
Then came the entree – pulled brisket infused with bayleaf Trinbago BBQ sauce, roasted garlic/geera chicken roulade on spicy tomato coulis, local provision & polenta pudding topped with carrot chutney, Angostura aromatic bitters coconut infused carrot curve ending with cheesy vegetable fondue.
And for dessert – sweet potato sponge layered with curry mousse, tamarind marsala jelly, topped with saffron and cinnamon creme fraiche, nutmeg macaroon sticks, sweet mango pull, bandania air and amchar fruit, fresh thyme crumble and candied beetroot gastrique.
