Chef Colin Hylton of Guilt Trip and Chef Anthony Miller of Couples Swept Away shared first place honours at the inaugural ‘Culinary Challenge 2009’, held this morning, February 17. Svein Wara, Marketing Manager of the Norwegian Seafood Export Council (NSEC), presented both chefs with prize trips to Norway.
The Culinary Challenge, which was held at the Alhambra Inn, Kingston, and presented by the Norwegian seafood industry, saw eleven of the island’s leading chefs presenting innovative gourmet saltfish recipes.
Mr. Wara said that the standard of dishes presented by each participant was extremely high. “Judges Stephanie Scott, Barbara Ellington, and Dr. Heather Little-White and I had a difficult time selecting the ultimate winners,” said Wara. “After serious consideration of the creativity/originality, taste/flavour and presentation of each dish, Chefs Colin Hylton and Anthony Miller were awarded joint first place, with a close third place going to Debe Ann Chen.”
The joint first place winners also received a medal and a trophy and will take up their grand prize of an all-expense paid trip to Norway in April this year, plus a cash prize of US$1,000 each. Third place winner, Debe Ann Chen, received the bronze medal and a cash prize of US$250. All eleven participants received Wisynco gift baskets and Certificates of Participation.
Colin Hylton’s winning recipe was ‘Run Down Codfish Pasta. His yearning for smells, bold colours, unusual textures and exotic flavours to rule his world led him from the sedentary life of accounting. His desire to create unique and dining experiences for both locals and tourists gave birth to the Guilt Trip restaurant and patisserie.
Anthony Miller’s top recipe was Sugar Cane Skewered Salt fish with Sweet Potato Escoveitch and Wilted Spinach. He has been Executive Chef at Couples Swept Away Negril since November 2008. Since his arrival in Jamaica in 2002, Anthony worked for four years with SuperClubs at Grande Lido Negril, Hedonism II and Grand Lido Braco. He has been Chairman of Education of the Culinary Federation of Jamaica since September 2007.
The other excellent finalists from various top hotels, restaurant and caterers were:
Jose Riquelme Sunset Resorts
Mark Dekrines Courtleigh Hotel
Christopher Channer Courtleigh Hotel
Richard Pinnock Jamaica Pegasus
Damian Coburn Sandals Montego Bay
Virginia Burke Walkerswood
Oji Jaja Jaja’s Culinary Service
Sue-Ann Montague Shasuz Catering.
The participants and their recipes will all be featured in a booklet planned for release by NSEC later this year.
Norwegian Seafood Export Council (NSEC)
Norway exports seafood to around 150 different countries, and is the world's largest joint marketer of seafood. Every year, the Norwegian Seafood Export Council carries out activities in more than 20 different markets, and its entire efforts are financed by the Norwegian seafood industry.
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