The Caribbean Junior Culinary Conference is now celebrating its fifth year and students are being reminded to say true to their heritage.
The comments came from Anton Doos, co-producer of the Caribbean Junior Culinary Conference, who told students assembled at The Dining Club this morning that they must stay true to their roots.
“We have things at home that are better or even at least equally good as anything else but we don’t present it that way… Don’t lose your identity. I can tell you at Taste of the Caribbean, which is a great event by the way, [that] it has turned into an American competition. You do not find our local produce on the basket but you find everything from America,” Doos said.
He added that because he realized chefs are slowly becoming americanized in their cooking, the challenge for the participants will be to elevate their home-cooked meals. “Your challenge this week is to take your home-cooked food and present it in a different way,” he said.
Doos also advised the regional culinary students that becoming certified as chefs is critical.
“In order for you to celebrate your own talent, you [have] to get certified. You [have] to be certified by equal people like yourself, by chefs, who have gone through what you have gone through,” he said.
Producer of the Caribbean Junior Culinary Conference and Certified Executive Chef Peter Edey said he hopes to establish a Caribbean Culinary Alliance.
“The focus of that alliance will be education and accreditation. We are trying to put together a whole standard of Caribbean accreditation. Once you get that, you are on point with any [institution] in the US,” Edey said.
Chef Irini Klimentou treated the regional culinary students to a live demonstration of Greek cuisine. (LG)