Taste of excellence

55 awards given in NIFCA Culinary Exhibition 

A variety of inventive and delectable concoctions and recipes, aimed at tantalising the taste buds of the National Independence Festival of Creative Arts (NIFCA) Culinary Exhibition’s judges, proved to hit the spot, with participants winning 55 gold, silver and bronze awards.

The competition this year, celebrating culinary creativity and delightful use of local ingredients, focused on several categories including Bajan Sweets and Treats, Bajan Preserves, Bajan Baked Goods, Bajan Cocktails and Mocktails, and Bajan Nice Creams and Desserts. Additionally, a special prize was offered for the best use of local flour.

The participants in the Cocktails and Mocktails category truly stood out, concocting flavourful and unique combinations. Entrants brought their A-game with one entrant taking it to the next level by infusing hibiscus extract into their mix; another crafted a blend of apple, melon, and cucumber, resulting in a delightful medley of flavours.

Of the more than 150 entries, 28 awards were given in Bajan Baked Goods, 17 in Bajan Cocktails and Mocktails, four in the Nice Creams and Dessert category, and six in Bajan Preserves.

Four schools were featured in the exhibition. They were Ellerton Primary School, St Winifred’s School, Harrison College Culinary Club, and there was a special showcase by the Maria Holder Nursery School.

External Coordinator for the NIFCA Culinary Arts Competition and Exhibition Sophia Catwell expressed satisfaction with the increased participation this year.

“We are heartened to see the participation of new entrants after the competition had stopped over the course of the last four years due to COVID. We are happy that the number of persons that we saw coming back into the competition, a lot of them were not only new but some of them were young, so we are happy for that,” she said.

In a new development this year, the Peter Edey Award of Excellence was introduced in the junior category. Fourteen-year-old Akil Taylor was the winner, taking home a trophy and a cash prize of $3 000 for his collection of treats. Taylor also received a range of medals for his culinary creations which included a christophine pie and a cassava patty.

Another special award, the 50th Anniversary of NIFCA Award, was presented to Melanie Trotman for the most outstanding presentation in the NIFCA Culinary Arts. She crafted an edible bus stop and intricately detailed chattel houses. Trotman received a trophy and a cash prize of $2 000.
(STT)