Nearly 100 cooks, bartenders register for Taste of Barbados 2026

Nearly 100 chefs, pastry chefs and mixologists have registered for the Barbados Hotel and Tourism Association’s (BHTA) Taste of Barbados 2026 competition, prompting organisers to close registration before the official deadline for only the second time in the history of the national culinary team programme.

The milestone was highlighted during a competitors’ briefing session held at the Courtyard by Marriott, where participants were given details of the competition process ahead of the June 16 – 17 event at the Lloyd Erskine Sandiford Centre.

Acknowledging the strong response, BHTA special projects manager Tessalee Moore said: “It says talent, it says confidence, and it says that culinary professionals across Barbados are eager to challenge themselves and represent the country.

“In fact, registration closed with nearly 100 entries across four categories. What makes that even more significant is that this is only the second time in the history of the national culinary team programme that registrations have reached a level where the process had to close before the official deadline.”

The competition will feature 95 competitors battling in the categories of junior chef, senior chef, pastry chef and mixologist, with judging taking place over two days.

The top three performers in each category will advance to a national training programme before a national team is selected to represent Barbados at the Taste of the Caribbean competition, which the island will host later this year.

Moore said: “Selection into the training programme does not automatically mean that you’ve made the final team. Rather, it means that you’ve earned the opportunity to continue your development and demonstrate your potential.”

She told competitors that briefing was intended to ensure participants fully understood the requirements before stepping into competition.

“We’re delighted by the strong interest we’ve received in this year’s competition, and we are pleased to welcome all competitors. 

“This briefing is designed to ensure that you are fully informed and prepared for the competition ahead, with an opportunity to gain clarity on the rules, requirements, and competition process.”

Culinary coach Willis Griffith described the turnout as one of the largest in recent years and said competitors should recognise the significance of potentially representing Barbados internationally:

“A total of 95 across the four different categories. Compared to the years before, this is a very, very big turnout and I’m hoping to see a lot of talent come out of this. 

“The reason for this is you’re representing flag and country. You’re representing not only yourself and your property, but you’re representing the country of Barbados.”

Griffith explained that junior and senior chefs will face a mystery basket challenge and have two hours to complete four main-course plates, while pastry chefs will have three hours to create and present their dishes.

He stressed that competitors should focus on meeting judging criteria rather than worrying about fellow contestants.

“When you are competing, you are not competing against the man next to you. 

“You’re competing against the criteria to see who can follow the criteria as best as possible and execute as best as possible.”

Mixology coach Rohan Hackshaw encouraged bartenders to approach the competition with confidence, noting that they would have only minutes to impress judges:

“Bartenders have five minutes to shine. We don’t have two hours. We have five minutes. 

“Just remember that you’re on stage like a movie star. So when you go on stage, smile. Just the same as though that you’re in your bar.”

Hackshaw said competitors would first present a signature cocktail before the highest-scoring entrants advanced to a mystery basket challenge designed to test creativity and adaptability:

“For your signature drink, you’re required to make a cocktail of your choice. I am not stipulating what you use, what spirit you use, what ingredients you use. I just want you to be you.”

He also urged participants to incorporate local flavours. “It is a Caribbean competition. So I encourage you to use local or Caribbean ingredients.”

BHTA chairman Javon Griffith told competitors that the initiative extends beyond the local competition and forms part of a wider effort to strengthen Barbados’ tourism product and prepare professionals for regional representation.

“Food and beverage are among the most powerful expressions of culture. This is why the Barbados Tourism Association believes culinary development is a critical component of tourism development.”

Griffith also reminded participants that the programme is designed to develop future leaders within the hospitality industry:

“When I look around this room, I do not see competitors. I see the next executive chefs of our finest hotels and resorts. I see award-winning mixologists redefining what Caribbean craft cocktails can be. 

“I see entrepreneurs, innovators, and future industry leaders.”

Encouraging the competitors, Moore said: “Competition is not easy. There will be pressure, there will be nerves, and there will be moments when things do not go exactly according to plan and that’s the nature of competition. But competition is also exciting, it’s rewarding, it’s educational, and it’s fun… You were brave enough to enter, you are willing to challenge yourself, and you are willing to place your skills on display and be evaluated.”

 

(LE)