A total of thirteen professional chefs, five amateur
chefs and six bartenders competed last Saturday for prizes, trophies and
the honor of being "Belize's Best" at the Belize Tourism Board's (BTB)
"Taste of Belize" competition held at the Radisson Fort George Hotel in
Belize City.Following some mouthwatering rounds of competition, it was
Chef Patrick Rodriguez of The Smokey Mermaid Restaurant in Belize City
who was named the 2004 "Best Chef of the Year". Similar to last year,
Ambergris Caye made its presence known, winning second place again,
thanks to Chef Rose Reyes of Rendezvous Restaurant.
Quoting a release from the BTB, "Taste of
Belize" is a ėsignature competition' geared at developing the culinary
arts in Belize where contestants must create a unique dish using his/her
choice of ingredients." Winners were chosen in three categories -
professional and amateur culinary, and bartending competitions.
The professional culinary contestants comprised of
persons certified as chefs who had worked in Belize for approximately two
years. The top seven chefs were invited to participate in the final round
of competition. For this round, contestants were provided with a "Mystery
Basket," containing ingredients that must be used in the preparation of
the dish. This year's basket combined fish (Tilapia) and shrimp.
For his culinary "masterpiece," Chef Patrick created a
Savory Blackened Tilapia served with Beer Battered Shrimp and Pineapple
Salsa. As part of his winning package, he received a trophy plus a cash
prize of $700. Chef Patrick will also represent Belize in the "Taste of
the Caribbean" competition to be held in Puerto Rico in June of 2005.
Rosalva "Rose" Reyes of Rendezvous Restaurant &
Winery on Ambergris Caye, took second place in the competition. For her
winning entrČe, Rose created a Roulade of Tilapia ń fish stuffed with
shrimp, spinach and herbs in a Roasted Garlic Lime Butter Sauce. This
culinary piece of art was complimented by a serving of Potato Chip Mash,
and garnished with a Julienne of Carrots and Parsley. Rose received a
trophy, $500 cash, and will also attend the "Taste of the Caribbean."
Belizean-born Rose Reyes began her culinary training
only three years ago when she began working for Rendezvous. With the
excitement of the win still in her voice, the island chef told
The San Pedro Sun, "I never thought that
I could compete against professional chefs! I am so happy and proud to
have accomplished this. I would like to express my sincere appreciation
to Glen and Colleen Schwendinger (co-chefs and owners of Rendezvous), and
David Singh for all of their encouragement and patience during my
training, and throughout this competition."
Also competing from the Caye were Chef
Amy Knox of Victoria House, Chef Jeffrey Papendick of Cayo Espanto, and
Chef Bob Hamilton of Captain Morgan's Retreat.
Winning third in the chef's category was Jason De
Ocampo of Harborview Restaurant in Belize City. Jason received a trophy
and a $300 cash prize.
The Amateur Competition consisted of public cooks,
kitchen apprentices and caterers. Ms. Sandra Augustus won the "Amateur
Chef of the Year" for her vegetarian cuisine consisting of Tangi Orange
Carrot, Corn Flakes Loaf and Gluten Steak with Tomato Sauce. This earned
her a certificate, a trophy, as well as a weekend stay and all-day cruise
at Placencia's Nautical Inn. Other amateur contestants were awarded
prizes for their efforts as well, which were donated courtesy of
Rendezvous Restaurant & Winery, Spooners, Radisson Fort George Hotel,
Bob's Bar & Grill and Princess Hotel & Casino.
Mariano Coc, a bartender at Chaa Creek Resort in
the Cayo District, was named "Bartender of the Year," for his
"Comfortable Slippery Banana." For concocting "Belize's Best New
Signature Drink for 2004," he won a trophy and a $300 cash prize. The
second place winner, Percy Jones of San Ignacio Hotel, was awarded $200.
The third place winner, Marjorie Worrell of the Radisson Fort George
Hotel, received $100. Congratulations to all for being Belize's
"Best"!
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