Latest News
HomeAsia-PacificCaribbean Culinary Federation postpones `Taste of the Caribbean` to 2003

Caribbean Culinary Federation postpones `Taste of the Caribbean` to 2003

The Caribbean Culinary Federation (CCF), the culinary arm of the Caribbean Hotel Association (CHA), has announced that…

The Caribbean<.> Culinary Federation (CCF), the culinary arm of the Caribbean Hotel Association (CHA<.>), has announced that it will postpone its regional culinary competition Taste of the Caribbean to the fall of 2003. The decision was made in consideration to the national culinary teams from across the region that must undergo an exhaustive preparation process towards the regional competition. The response from the Caribbean culinary sector has been extraordinary since the event was announced in June, said CCF President Peter Rousseau. However, the preparation of a team for a professional culinary competition – from the selection of the national team members to the design of the menu, and the team rehearsals – is an arduous, time and resource-consuming process, he explained. Plans continue to hold the event in Jamaica as originally announced.

National culinary teams from across the region will compete during the four-day event that showcases the Caribbean food and beverage industry. The event Taste of the Caribbean will also include seminars, workshops, and demonstrations. A Caribbean exhibitor trade show will focus on easing access to state-of-the-art Caribbean products and services for Caribbean hospitality professionals, to strengthen the linkages to agriculture in the region. In keeping with CCF tradition, the program will culminate with the presentation of the Caribbean Food and Beverage Awards of Excellence, the highest honors conferred on members of the Caribbean food and beverage industry.

A Celebration of Caribbean Cuisine

Parallel to the planning of Taste of the Caribbean, CCF is developing two initiatives to create a strong network of culinarians and gastronomes across the region: National CCF Chapters and Caribbean Dining Clubs. We recognize the importance of building a strong association from the bottom up; the success of CCF in achieving its goals as a professional organization will depend on the effectiveness of its chapters at a national level. We intend to work with existing associations and new groupings of chefs and cooks to achieve this, explained Rousseau.

Meanwhile, the Caribbean Dining Clubs have been conceptualized as a `Celebration of Caribbean Cuisine`. Each Dining Club would organize 3 or 4 gastronomic events a year with a seasonal theme. These events will allow the chefs from local and regional chapters that will prepare these events to showcase the versatility of Caribbean produce and dishes. Membership in these Dining Clubs will be open to anyone with an interest in the epicurean experience. We wish to stimulate a greater awareness – and appreciation – of the rich diversity of Caribbean food and drink, said Rousseau.

Co-Founder & Chief Editor - TravelDailyNews Media Network | + Articles

Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales. She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.