Taste of the Caribean
For cook-off rules, competition rules, judging criteria and scoring and entry form please click here.

Contact Trudy Nixon on 497-2944 should you have any questions regarding this event or the Taste of the Caribbean competition.

DEADLINES FOR ENTRIES WEDNESDAY 15TH MARCH.

Judging Criteria and Scoring
Sanitary practice 10 points
This includes adhering to current common practice and international standards i.e. frequent hand washing, the use of single use gloves when plating finished products or handling items that will not be cooked. Cooking to appropriate internal temperatures and using sanitation procedures throughout the preparation period.

Culinary Techniques exhibited 10 points
This includes the organization of the chef's work area and demonstration of basic culinary skills and cooking techniques. The professional chef should demonstrate as far as possible the complete mastery and knowledge of his craft.

Timing 10 points
As each chef has a 10-minute window in which his or her food will be evaluated, it's critical that they demonstrate their ability to adhere to a set time. 1 point will be deducted for every minute that the meal is late. After 10 minutes the chef will lose his or her slot and the plate will be judged as time allows.

Appropriateness of Dish 20 points
This includes how exciting and creative the dish is. Does it reflect the cuisine of the island and does it use classical Caribbean ingredients in a modern way. Does the dishes description match the final presentation?

Presentation 20 points
Does the dish look appetizing? Height, color, diversity of texture and uniqueness all enhance the dining experience.

Taste 30 points
Obviously at the end of the day the dish must taste great. Be careful to balance cooking methods, textures and flavors. Ensure that if serving a sauce or salsa that there is enough to go with the portion of protein. Don't sacrifice taste for presentation-which oftentimes happens! Ensure that there is a good balance between the protein (6-8 oz) versus Starch and Vegetables (6-8 oz) for a total of 12 - 16 oz. on a plate.
Balance is everything! Good Luck!

Competition Rules

Criteria for entry: The Contestant must be a practicing culinarian with a minimum of 3 years experience in the industry. He or she must have been working in Anguilla for at least 6 months although does not need to be an Anguillian national

Selection process: Each Contestant will be given 2 hours to prepare 3 portions of one entrée with ingredients presented in a mystery market basket.
The Contestant will have one hour to review the ingredients, write the menu and do basic mis-en-place. After this first hour the applicant will move into the hot kitchen where they will have one hour to prepare and present their dish
The mystery basket will contain 2 proteins, starch and vegetable choices. The contestant will have the opportunity to select from amongst the ingredients, returning all or part of the items that he or she does not wish to use.
Once the returns have taken place the contestant must use 100% of the ingredients, less waste, in the final dish.

Each competitor will be scored based on the following criteria:
Final team selection will be made based on this score plus the contestants all round culinary skills, ability to be a team player, availability for practice sessions and the final competition in Miami.

Expenses:
All expenses for the competition will be paid by AHTA

Venue and time:
The selection competition will take place at Pimms (brand new) kitchen on Friday March 17th beginning at 3 pm. Contestants must register on site at Cap Juluca by 2 pm of that day. The competition rules will be reviewed followed by a viewing of the work area. Starts times will be drawn for and competitors will start off in 10 min intervals.

Equipment and tools:
Basic kitchen equipment will be provided. Contestants may bring any specialty items that they wish and should provided their own tools
To Enter:
Please complete the attached form and forward as shown. Please turn out to support your country

Individual Team Member Application Form

PLEASE COMPLETE AND RETURN THIS FORM BY EMAIL OR FAX TO:

Anguilla Hotel and Tourism Association
ahta@anguillanet.com
fax: 497-3091

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