Self-proclaimed food connoisseurs island wide, and aspiring ones, now have a golden opportunity: to display their culinary skills to acclaimed judges, what one can easily deem the opportunity of a lifetime.
On Monday February 29, the official press launch for the S.Pellegrino and Aqua Panna Caribbean Junior Chef Competition was held at the Cap Maison Luxury Resort & Spa.
There, Hanna Fitz, Chief Executive Officer (C.E.O), of Seashell Consulting and Executive Producer of the event, along with a handful of chefs, informed attendees about the competition, the impressive nature of the S. Pellegrino and Aqua Panna brand, and invited young chefs between the ages of 19-25 to participate in what can only be a top-tier event.
“This is the first San Pellegrino, Aqua Panna, event, which is huge because everyone in the culinary industry knows that this is a big brand and a prominent title to have on anyrésumé,” the C.E.O told us in an interview.
“Before that we did Junior Chef; two of our finalists, (runner-up and winner), are both working at The Cliff at Cap restaurant. They have amazing careers with the hotel and one has also travelled to Florida where she was inducted in the hall of fame and won a gold medal for SaintLucia,” she added.
Miss Fitz went on to explain that this event is somewhat of a “rebranding of the first event”, stating that the first event held in 2014, a reality show, similar to that of Top Chef, had gotten expensive and cumbersome in terms of production. However, the San Pellegrino, Aqua Panna event is more simplified.
“With this one it’s a little bit more simplified in that it’s a competition and it’s a dinner event and there’s no pressure or a series of events, however, it (the first competition), had a stronger focus on fine dining hence the reason why we changed the age group because we wanted to ensure that whoever’s coming in is a little bit more mature,” she elucidated.
She continued, “We noticed at the last event that anyone who was 19 and up, had more culinary skills and was able to compete better in a setting like this; what we really want is to promote fine dining because we want to get the best of the best.”
Although there (presumably) will be many applicants, only five talented young chefs will be selected for the semifinals.
Once they are chosen, the semifinalists will put on a live performance at G.L Foodmarket where they will do a showcase to customers; the finalists will be chosen subsequently.
Participants must be creative; the dish must tell a story. That, definitely, will impress the judges.
Judging the event are some of the finest in the culinary world: chefs, Robbie Skeete,Rene Cahane, Orlando Satchell, Elijah Jules and Craig Jones.
“If this is your passion, you should pursue it and pursue it relentlessly,” Hanna Fitz said encouraging applicants.
To learn more about the judges and download the application form, visit caribbeanjrchef.com