The Chefs, their experiences and advice.
Chef Rochelle Grindley
The cheesecake competition was incredible and nerve racking. I had never done a pastry competition before and as such the mental strain, moreover I had only practiced cheesecake twice before doing it in Miami. I had several setbacks in the competition as products with which I had utilized for the practice sessions were not available so I had to increase liquid content to achieve the flavor with which was required.
After coming out of the cheesecake competition I was battered and frustrated, although I gave a good face. I believed I had not medaled, because I’m hardest on myself when I know where my true potential lies. I had stated to my colleagues “ I have a certificate of merit for this “ it was so hard and that I had many challenges. They were by my side nonetheless stating I medaled and that I should stop being so hard on myself. Award ceremony stated it all I attained a silver medal, a medal that I am so very proud of as I don’t do pastry I cook. It has definitely brought me to my true passion I must say.
Seafood competition was much easier as I had been in my comfort zone of cooking. I was not suppose to compete in that competition, but the true sports person I am I did after the unavailability of Randie Anderson making it to Miami. I went in and cooked my heart out and yes I medaled again with yet silver. Not as happy and elated as I was for the cheesecake, but very proud of aiding in the medal haul of my country.
My advice to everyone out there is to try and get the experience from these competitions, we are in a dynamic society thereby trends are always forming and we need to be with the in and not the old. Yes the old techniques are vital, however we can contemporize them. It’s definitely not as easy as it looks, it teaches timeliness and organization, lacking in both attributes you’re doomed.
Dishes:
Cheesecake Competition:
Ackee and Scotch Bonnet Cheesecake with a Codfish brittle and a Curry Mango Sauce, Jerk Cheesecake lollipop with a Sorrel Rum Sauce.
Seafood Competition:
A duo of Pan Seared Snapper layered with Garlic Okras and Scallop with a Roasted Corn Salsa with a curry coconut Sauce, served with Dasheen log wrapped in spinach with sorrel glazed vegetable balls with a Beetroot sauce.