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News > COB Student Tastes the Caribbean
COB Student Tastes the Caribbean
Members of the Bahamas 2011 Culinary Team proudly display their awards from the Taste of the Caribbean Culinary Competition. The Bahamas Culinary Team fielded its youngest professional level team ever to compete in international competition and returned from the Taste of the Caribbean culinary competition held in Miami last week with a number of awards. The team received a silver medal for their overall performance, with the judges commending them on their high level of achievement as first-time competitors. The Bahamas received the award for the Caribbean's Most Innovative Dish, with Junior Chef Kevyn Pratt, from Kerzner International, receiving this honor traditionally awarded to senior level chefs. His plate included Abaco spiced rub beef and pan seared Exuma scallops, served with Nassau sweet potato and plantain cheesy croquettes, coconut infused warm vegetable slaw accompanied with Eleuthera pineapple chutney finished with Andros mango reduction. Junior Chef Kevyn Pratt, a College of The Bahamas Culinary and Hospitality Management Institute intern with Kerzner International, also received a silver medal in the Junior Chefs category. The Taste of the Caribbean is an annual event organized by the Caribbean Hotel and Tourism Association to showcase the region's unique and diverse cuisine. Attending chefs also participate in a series of professional development workshops put on by master chefs, celebrity chefs and leading industry professionals.
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