GREAT BAY--With the Taste of the Caribbean competition in Barbados approaching, Team St. Maarten & St. Martin has intensified preparations through weekly training sessions focused on refining recipes, improving techniques and strengthening teamwork ahead of its return to the regional culinary stage for the first time since 2017.
The four-member team, representing both sides of the island, has been gathering at TJ's Cassava Coalpot to practice competition challenges, experiment with local flavors and perfect the creations they will present to judges when the competition begins on November 16.
The team consists of Senior Chef Jewel Daal of TJ's Cassava Coalpot, Junior Chef Jamal Dormoy of Anse Marcel Beach Club, Pastry Chef Djaya Coupey of Ocean 82, and Bartender Erion Peterson of La Samanna. They are supported by Team Coach Renata de Weever and Assistant Coach Paul Peterson.
The practice sessions have been structured around the different requirements of each competition category, allowing participants to sharpen their individual skills while learning to perform under competition conditions.
Daal, whose restaurant has served as the team's training base, said the informal setting has provided an opportunity to combine local culinary traditions with new ideas.
"We are happy as TJ's Cassava Coal Pot to host part of the trainings. I think our informal, local setting is a great base of operations for the first steps on the road to Barbados. Trying out local tastes, fused with new ideas is what we are used to at the restaurant. We invite all to come and try our (still secret) ideas and concoctions after our return in November!" Daal said.
For Pastry Chef Djaya Coupey and Bartender Erion Peterson, preparations have concentrated on perfecting recipes submitted ahead of the competition. Both competitors will be required to recreate their signature creations within a limited timeframe, with judges evaluating taste, presentation, creativity and technical execution.
Senior Chef Jewel Daal and Junior Chef Jamal Dormoy face a different challenge, as their competition categories involve mystery baskets containing ingredients revealed only at the start of their sessions.
Drawing on her experience at previous Taste of the Caribbean competitions, De Weever has been preparing challenging practice baskets to test the chefs' creativity, adaptability and ability to deliver quality dishes under pressure.
As the competition draws closer, the team's preparations will increasingly focus on reviewing competition rules, studying previous competitions and fine-tuning techniques. Their final practice session will simulate actual competition conditions, with invited judges and guests evaluating their creations and providing feedback.
The weekly sessions have also given team members the opportunity to better understand each other's strengths, exchange ideas and develop the communication needed to work effectively together.
The team's preparations have been supported by the St. Maarten Tourist Bureau, the Office de Tourisme de Saint-Martin, Winair and PDG Supplies. PDG Supplies has contributed toward uniforms, equipment, presentation materials and other essentials, while Winair is assisting with travel arrangements.
The team is scheduled to depart for Barbados on Saturday, November 14, ahead of competition activities beginning November 16.
Members of the public are invited to join the team at Princess Juliana International Airport at 6:45 a.m. on November 14 to show their support before departure.
With the final preparations underway, the competitors are focused on delivering their best performances and showcasing the culinary talent, creativity and flavors of St. Maarten/St. Martin on the Caribbean stage.
