Food/Cooking
Sun Ice
August 11, 2017
Every scoop, it's said, has a story.
"Irie Nuts" -- roasted peanuts, almonds and pecans, combined with creamy goodness -- was inspired by the small bags of roasted nuts commonly sold on Bahamian street corners by Rastafarians who weave in and out of traffic shouting, "Nuts, nuts! Get your Irie Nuts!" The soursop (guanabana) and caramelized sugar banana is called "Yea Bey", which in the Bahamian vernacular means "yes" or "I love it". Other fruit flavors include local fruits such as sea grapes and sapodilla (dilly), mango, avocado and pineapple. And of course the rum flavors could not be left out, as offerings include "Funky Nassau", "Bahama Rock", and "Rat Bat".
Inspired by The Bahamas' warm, temperate climate and unconventional fusing of local fruits and flavors, Chef Wayne Moncur has brought Sun & Ice, a new ice cream, gelato and sorbet experience, to The Coral at the Atlantis.
Sun & Ice's ice cream, gelato and sorbet flavors are made fresh, in-house daily, staying true to Moncur's vision of quality.
Unique flavor offerings will range from soursop and caramelized sugar banana, to sapodilla and maple, benny cake crumble, and allspice potato bread and coconut candy. Guests will find the perfect combination of sweet and savory as they order up sorbet consisting of pineapple and thyme, or take heaping spoonfuls of mango skin gelato, designed with the simplest of ingredients, mangola and avocado. Guava and seagrape, two island favorites of the chef, round off his menu that is filled with unique ingredients.
Moncur says Sun & Ice is reflective of his childhood memories of weekly Sunday visits to the ice cream parlor with his family and that Sun & Ice was created as a "farm to table" concept. The ice creams, gelatos and sorbets he creates consist of simple ingredients -- fresh cream, milk and pure cane sugar coupled with organic seasonal Bahamian fruits, to teas, herbs, seeds and spices.
He said each ingredient is thoughtfully selected by himself, and he travels frequently to local farms and gardens throughout the country to create what he defines as flavorful island simplicity.
"I am excited to be joining forces with Atlantis to share with our visitors a taste of the wonderful sweetness of The Bahamas, my home. I am looking forward to taking them on a sensory tour of these blessed islands through Sun & Ice, complete with unique flavors and exclusive culinary experiences," said Moncur. "People will be able to walk into Sun & Ice and see our beloved island culture come alive to tell a story. They will be able to learn about the local farmer who provided that day's fresh sapodilla fruit from his tree for our seasonal flavor, and they can taste featured flavors like the one in honor of the Bahamian flag, complete with mangola, black sesame seed and blueberry."
Sun & Ice ice cream parlor is the first element to be unveiled in the new lobby lounge as part of The Coral's renovation and re-branding.
The chef behind the unconventional fusing of local fruits and flavors into ice cream culinary heritage evolved from the humble kitchens of his grandmother, mother and aunt. He earned his Bachelor's degree in Culinary Arts at Johnson & Wales University, Rhode Island and held the positions of executive sous chef at Atlantis, and executive Chef at One&Only Ocean Club.
Howard C. Karawan, president and managing director of Atlantis, Paradise Island said there was no better person than Moncur to help tell guests the story of the Bahamian culture through his fun, culinary experiences with his native-flavored ice cream, gelatos and sorbets.
Sun & Ice is located in the newly designed lobby of The Coral. The ice cream parlor is open to guests seven days a week from 11:30 a.m. - 10:30 p.m.
CHEF WAYNE MONCUR'S GOOMBAY SODA SORBET
o 6 cups old Bahamian Goombay Punch Soda
o1 cup granulated sugar
o1 cup 100 % pineapple juice
oJuice of 2 lemons
o1 oz. natural yellow food color (optional)
Combine all ingredients and heat in saucepan over low heat until sugar dissolves. Chill in refrigerator for one hour, then follow manufacturer's instructions on turning sorbet in your ice cream machine at home.
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Paradise Plates Tickets on Sale August 1st
July 27, 2017
Hands For Hunger Hosts Its 9th Annual Premier Charity Event – Paradise Plates... One of Nassau’s most highly-anticipated charity events, Paradise Plates – a night of culinary compassion hosted by Hands For Hunger...
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Agriculture Minister Tours 2017 Cooperative Youth Entrepreneur Summer Programme
July 25, 2017
Minister of Agriculture & Marine Resources, the Hon. Renward Wells toured the 2017 Cooperative Youth Entrepreneur Summer Programme, an initiative of the Ministry's "Youth Embracing Excellence Successfully...
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Rebecca Chapter No. 4's sixth installment of, "Rebecca's Mystery Soup Kitchen"
July 19, 2017
SIXTH INSTALLMENT OF REBECCA'S MYSTERY SOUP KITCHEN - The hardworking sisters of Rebecca Chapter No. 4, Order of the Eastern Star, Prince Hall Affiliated, recently delivered their sixth installment of Rebecca's Mystery Soup Kitchen in the Bains and Grants Town area - Mother Butler's Park, Meadow St...
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Government hosts Recreational Fisheries Workshop
June 24, 2017
The Ministry of Agriculture & Fisheries opened a recreational fisheries workshop at BAIC headquarters, Wednesday comprising 30 experts from 12 Caribbean countries. It was the Sixth Meeting of joint Western Central Atlantic Fishery Commission (WECAFC), Caribbean Regional Fisheries Mechanism...
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Here's a little Sip Sip for you
June 23, 2017
Iconic Harbour Island restaurant Sip Sip will open its first outpost location at the ultra-exclusive The Cove on Paradise Island in November. Bahamian Chef Julie Lightbourn will bring her "Caribterranean" menu -- "Bahamian but with a twist" -- to The Cove's brand new, redesigned poolscape with two restaurants: one poolside and one on the beach, on Paradise Beach.
To enhance the dining experience, and to help replicate the spirit of Sip Sip Harbour Island and its sea-facing deck, Bahamian architect, Mark Henderson, in conjunction with Jeffrey Beers, have been tapped to design the dining terrace and beachfront deck, bringing guests into a fantastic, al fresco, long-lunch paradise by the resort's breathtaking turquoise waters.
The renowned, no-reservations lunch spot on Harbour Island has earned international buzz for the past 15 years. Sip Sip is known for its barefoot Bahamian feel and welcoming environment where everyone feels like a local. Staying true to its original vision and design, Sip Sip will offer a culinary experience featuring the freshest and the best of what The Bahamas has to offer at the new Paradise Island location.
The restaurant uses locally sourced, seasonal ingredients and is committed to supporting Bahamian culinary traditions by working directly with local fishermen and farmers.
"My husband and I dreamed of having a place that was true to Harbour Island's legacy of friendly hospitality, a place where locals and tourists would come for a home-grown, Bahamian-inspired meal and the perfect rum punch," said Lightbourn. "We are absolutely thrilled to be partnering with The Cove to bring the spirit and tastes of Sip Sip Harbour Island to Paradise Island. It's even more exciting that the resort wants to capture our open-air, laid-back vibe, feature Bahamian artwork, and the new beach deck overlooking The Cove's lovely beach and the turquoise water will be the icing on the cake!"
The name "Sip Sip" is a play on words that takes guests from thoughts of sipping tropical cocktails to the discovery that sip sip is Bahamian slang for "gossip".
The design team will bring the restaurant's vibrant tropical colors and fun, beachy feel together with intimate, locally-inspired design, genuine Family Island hospitality, the spirit of historic Bahamian architecture and locally-sourced, home-grown food.
Sip Sip at The Cove will deliver a fresh, modern take on the original restaurant.
The new bars at Sip Sip Paradise Island will incorporate elements of the original, using Sip Sip's trademark green and blue colors, traditional white louvers and playful director chairs. The patio restaurant and bar will translate the essence of The Bahamas throughout its outdoor dining area, where Henderson will use white wood shutters, mahogany bar tops and art made from buoys salvaged from Bahamian beaches. As Sip Sip has long supported local artists and shown their works in the restaurant, new pieces from many of these same artists will be incorporated into the new design.
At the new Sip Sip outpost, the menu will feature much-loved favorites like the spicy conch chili and curried chicken salad, the cult classic lobster quesadilla, and the Sunday special, "boil" fish with homemade johnnycake.
Dishes featuring limited fresh or seasonal ingredients, from Bahamian-grown arugula and heirloom tomatoes to pineapples and mangoes, will be on the blackboard menu and will change daily.
The chef's passion for savory, sweet and spicy "Caribterranean" flavors will shine through in the new, exclusive recipes created just for The Cove, while popular "sips" will include the signature Sip Sip rum punch, Sip Sip sky juice, a trio of Sip Sip margaritas, passion fruit sangria and the watermelon-vodka cooler. The famous Sip Sip carrot cake with ginger caramel will also be served, along with homemade ice creams and fresh coconut cream cheesecake.
"When conceptualizing our new 'Come to Life' vision, with the intention of supporting and bringing out the authentic Bahamian culture, we sought out Chef Julie to instill the spirit of the surrounding Family Islands to our resort in Paradise Island. Sip Sip is the perfect addition to The Cove and we are looking forward to bringing Julie's delicious and inspired local cuisine to our guests," said Howard C. Karawan, president and managing director of The Cove and Atlantis, Paradise Island resorts.
Although famous for its no-reservations policy, guests at The Cove and The Reef will have a seat of their choice within the restaurant or on the outdoor decks overlooking the ocean. Lunch service will also be offered to those renting cabanas at The Cove pool for the day as well as all poolside service. Initially opening for lunch only, Sip Sip will expand into evening private cabana dining.
For behind-the-scenes video, "From Harbour Island to Paradise Island, Sip Sip Joins the Cove", featuring Chef Julie Lightbourn, visit http://sipsipatthecove.com/.
About Sip Sip: Perched on a dune overlooking Harbour Island's famous pink sand beach, this lime green beach bistro has been dishing up lunch, libations and local buzz since 2002. Everyone that's anyone queues up for a coveted table on the deck, orders a Sip Sip rum punch and the famous lobster quesadilla, and catches up on the local sip sip, Bahamian for "gossip". Lightbourn features what's fresh and what's in season on the daily blackboard menu, and the staff, most of whom have been at Sip Sip for years, greet regulars with hugs. There's even a little gift shop stocked with "I never repeat gossip, so listen carefully" t-shirts, as well as global goodies collected on the owners' off-season travels.
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POW! food truck makes a business case for mobile brunch
June 23, 2017
Event planner and self-described foodie Xavia Rolle always had a thing for breakfast. In fact, as a college intern at the University of Houston's School of Hotel & Restaurant Management, she worked the breakfast assembly line at a Hilton hotel property, whipping up custom omelettes for customers.
Fast-forward to today, the owner of POW! (Pancakes, Omelettes and Waffles) food truck is bringing a unique taste experience to New Providence by introducing a new twist to mobile food service. Launched in February, the brunch-on-demand business that caters to private functions and local festivals has grown organically to include pop-up brunch locations throughout New Providence.
"I wanted to bring something different to the food scene in Nassau where I could share recipes that I love," said Rolle. "Gourmet food trucks are trending globally and Bahamians are more open to trying new food concepts so I thought, why not blend the meal that I enjoy most with a fun, food truck experience?"
Last summer, the former romance manager at Melia Nassau Beach resort and owner of Xa La Mode Weddings started mulling over how to introduce the food truck concept to the local market. She began testing and perfecting brunch-inspired recipes with family and friends.
"My background in weddings and banquet management makes me very customer-service driven, and since launching I think that's what sets my business apart from others. I'm passionate about providing a level of service and I pay close attention to the little details to ensure hot, fresh and tasty food comes out of the POW! vehicle," Rolle said.
The compact, hot pink, white and blue truck made its original debut at Festival Rum Bahamas in February and customer feedback was immediate. People tasting the popular Cracking Cluck cracked chicken and waffles or the Full House omelette loaded with veggies, meat and cheese, kept asking where they could get the POW! experience outside of the random fair or event. Overnight, POW!'s business model evolved to include the weekly pop-up service currently being offered.
"I decided to test the idea of a weekly pop-up location by announcing the venue a few days ahead on social media and WhatsApp. The idea was to capitalize on the early to mid-morning traffic. I built a business case around the fact that POW! could attract new customers at each location while relying on our online following to retain repeat customers. Within three hours of setting up the very first pop-up location we were sold out!"
The food truck menu balances classic continental breakfast with surprising Bahamian elements. In addition to the popular chicken n' waffles, POW! serves up the Conchy Joe, a mixture of tender cracked conch, fluffy waffles made with special ingredients and drizzled with the POW! sauce -- a sweet, guava duff-inspired syrup. The Lobster Wafflina, a cracked lobster and waffle combination, is also a popular seasonal dish.
"It's amazing how quickly the POW! concept is catching on. We have new menu items in store and will be looking to partner with other local businesses where we can mutually benefit from the pop-up experience as well as growing our private catering services. Every week we are tweaking our system to improve service. I see the potential for growth and I am grateful for how the process is evolving."
For more information on POW's upcoming pop-up brunch locations or to book them to cater a private event, telephone 468-7050, email powbrunch@gmail.com or follow them on Facebook at POW242 and on Instagram @POW_242.
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Island Flare presents: Feast of Seven Kingdoms
June 16, 2017
A team of seven chefs led by Chef Jamall Petty will produce an event this weekend that they say will be about more than food, but an experience that will leave a memory and "scar them mentally".
Island Flare's Feast of the Seven Kingdoms is a "Game of Thrones" inspired pop up dinner event which Petty says will take people back to dining in Medieval times.
"Everything will be rustic and built around that whole idea when storytelling and food was the only entertainment. That will mean communion-style seating, archery and huge, slow-roasted delicious stuff," said Petty.
"This is not about food, this is the experience. We will leave a memory and scar people mentally, because you can easily find people who can cook, this isn't about cooking; it's about a memory and experience and touching all the senses."
A pump will disperse libations known as "well water" in the cocktail area; Manny bread will be served; and a beef steamship (beef round with the rump cut off which can weigh between 30 and 50 pounds) will bowl people over. "It's a huge, oversized, delicious piece of beef that will be on boards," said Petty.
The soup will be a forest potage with crab and field veggies and cracked mushrooms that will be served up with garnishes and components in a bowl, with servers walking around with buckets from which they will ladle the broth tableside.
Other courses will be on the table on burnt boards -- slow-roasted boar with sage and tamarind jus; smoked fish will be nailed to wooden planks for service; herb-smoked fowl with juniper berries and fig confit; a medival conch and artichoke quiche Petty style; honey roasted carrots, turnips, cauliflower, root veggies and stone ground hominy with blue cheese and fennel; a veggie feast and a menu for pescatarians will round out what Petty says will be a feast.
Petty's Feast of the Seven Kingdoms will be held tonight at 7 p.m. at the Bahamas National Trust on Village Road. Tickets are $75 per person and are available at Island Flare at 565-1509 or the BNT at 393-1317.
According to the chef, funds raised from The Feast of Seven Kingdoms will go towards creating a fund to sustain Island Flare's annual Food Fight competition that he hopes to turn into a foundation to continue to find creative ways to help develop the nation's culinary professionals.
"We do things like this because the whole point of this is to make someone else's life better, and to contribute to others," said Petty.
On the evening, the chef said one student who thinks they are at the event to work will receive an all-expense paid trip to Johnson and Wales' Emerging Leaders program.
Island Flare's Feast of the Seven Kingdoms
What: A "Game of Thrones" inspired pop up dinner
Where: Bahamas National Trust, Village Road
Time: 7 p.m.
Tickets: $75 per person
Ticket outlets: Island Flare, telephone 565-1509 or the BNT, telephone 393-1317.
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Under the Caribbean Moon -- the seventh edition bringing the Afro-Caribbean funk and flavor
June 16, 2017
Afro-Caribbean funk and flavor is the focus of the seventh edition of Under The Caribbean Moon, the hugely popular sexy summer soiree that's an Events by Alexandra production. And this time around you get to explore the tastes, moods and music of Alexandra Maillis-Lynch's "New World Africa". And of course, the "Dirty Mule" will be front and center as usual, along with other specialty drinks.
The Afro-Caribbean menu she will produce for tomorrow night's event at Adelaide Beach will include rice fritters with green bananas and quail eggs, black-eyed peas fritters with tamarind vinaigrette and tomato-date sambal, octopus empanadas, jerked chicken skewers with sweet jerk sauce, fried fish bites with Puerto Rican hot sauce, with Trini pepper sauce and Solomon Gundy mayo, comprise the passed hors d 'oeuvres section of the evening between 8 p.m. and 9 p.m.
The Afro-Latin Pot buffet featuring the food of Puerto Rico, the Dominican Republic and Cuba opens at 9 p.m. Maillis-Lynch will feature roast leg of pork with spiced rum and molasses glaze, whole baked fish in Caribbean cherries with mashed breadfruit, stewed salted codfish, tostones with roasted garlic mayo, pastelon, and mofongo.
From the Afro-Creole Pot that will feature the foods of Haiti, Jamaica and Trinidad will be the swanky rundown chicken, Haitian oxtail, black beans, escovetiched fish, Haitian yellow vegetable rice, legumes -- Alexandra style -- Haitian potato salad, "Jewels of Africa" salad and pikliz.
Bunuelos with tangerine syrup, tropical fruit jubilee with ice cream, sour sop flans, and guava and cream cheese empanadas will be the tantalizing, decadent dessert bites.
And in true Maillis-Lynch style, the party and the food is always never-ending, as at 1 a.m. breakfast will be served -- Bahamian pigs feet souse, chicken soup, Cuban style green pigeon pea soup with ham, Bahamian boiled fish and Johnny cake.
And of course, the sexiness will exude through the food, fire, and drumbeat at the summer sexy attire event, with music by DJ Furze, the Ubuntu drummers and Metellus.
Tickets are $100. For reservations telephone 557-3557 (Alexandra), 422-4662 (Catherine) or 424-2993 (Alexa).
This latest UTCM is the result of Maillis-Lynch having traveled around the world and back, exploring different ethnic cuisines which she fuses with local and Caribbean flavors to showcase at her hugely successful Events by Alexandra Under the Caribbean Moon (UTCM) events.
Last year she encouraged people to indulge their taste buds with the exotic, yet familiar and nostalgic flavors of grandma's cooking with her Bahama Fusion event in which local ingredients intermingled with international flavors. The year prior she showcased the tastes of the Riviera Maya at the fifth version of UTCM with Mexico meeting the Caribbean -- island fusion cuisine that enticed and challenged your thoughts about Bahamian and Caribbean food.
"For the most part the food is the number one thing about our events and what people look forward to. Persons that attend regular UTCM events and can remember August Moon [restaurant] know the menu is never the same. Persons who are new and just getting warmed up to her [Maillis-Lynch] will find the food rustic and in abundance," said Smith in a previous interview with The Nassau Guardian.
And the standard bonfire is always an intriguing factor to the evening.
UTCM will be held on Saturday at 8 p.m. at Maillis-Lynch's Adelaide Beach property. Tickets are $100, includes two drinks and a midnight breakfast. The dress is as usual -- summer sexy -- relaxed and prepared to have fun.
"It's about networking with a different crowd and getting out of your comfort zone, and coming out and putting yourself in an atmosphere to expand your mind," said Smith.
Events by Alexandra presents Under the Caribbean Moon
What: Afro-Caribbean funk and flavor
When: Tonight, 8 pm-until
Where: Adelaide Beach (directions upon request)
Tickets: $100 -- For reservations telephone 557-3557 (Alexandra), 422-4662 (Catherine) or 424-2993 (Alexa)
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Grand Hyatt Baha Mar Executive Chef Brent Martin's guiding principle is flavor, flavor and more flavor
June 16, 2017
Chef Brent Martin's guiding principle is cooking is primarily about flavors -- isolating them, maximizing them and combining them.
The executive chef at Grand Hyatt Baha Mar, where he will be responsible for over 20-plus restaurants, bars and lounges, is a native of Wellington, New Zealand, but has lived in six different countries including the Cayman Islands, Maui, Hawaii; Australia and London.
He brings with him a strong belief in sustainable farming.
"Sustainable agriculture is my passion. I believe that small farmers should be fairly compensated for their work. By connecting directly with food producers, I can ensure that the food that we cook is not only safe, but also grown and raised under as close to optimal standards as possible. Sustainable produced food --grass-finished and pasture-raised meats nourish the earth by sequestering carbon in the soil and improving the variety of native flora. Moreover, foods grown locally, sustainable and picked fresh, offer their peak nutrition to the consumer. Better nutrient density, better for the environment, better for farmers and healthy, fresh cuisine for our hotel guests," said Martin.
Martin joined the Hyatt family as chef de cuisine for the Hyatt Regency Grand Cayman where he received the James Beard nomination for Best Chef for the Southeast and the Caribbean.
His culinary talents received high praise at Hyatt Regency Maui Resort and Spa where he was ranked among the island's top chefs.
In 2003 he moves to the Pacific Northwest, where his time with the Grand Hyatt Seattle and Hyatt at Olive 8 had a network of over 30 purveyors and farmers that provided fresh, healthful ingredients that inspired him to create flavor cuisine.
He took that same philosophy to the Majestic Manchester Grand Hyatt in San Diego.
In 2013 Andaz Maui was the chef's next challenge. The Ka'ana Kitchen Restaurant was invited to the James Beard House for its innovated Hawaiian cuisine. After two years he moved back to the Pacific Northwest to take a regional chef position with concept and designing of three new Hyatt hotels. In February 2017, Martin joined the Grand Hyatt Baha Mar as executive chef responsible for over 20-plus restaurants, bars and lounges.
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KFC employee retires after nearly five decades of service
June 09, 2017
In 1969, two years after KFC Nassau opened its doors as the first quick-service franchise in the country, 17-year-old Edith Stuart walked through the doors of the Mackey St. branch for her first day of work at the fledgling, Bahamian-owned franchise. Forty-eight years later, as KFC Nassau celebrated its 50th anniversary, Stuart decided to hang up her apron and retire.
"KFC was my second big family," said Stuart, as she reminisced about her tenure at the company. "I spent more time in there than at home. I loved working at KFC."
When Stuart joined KFC Nassau at its original Mackey St. restaurant, it was just a few buildings south of its current location. Aside from a brief stint at KFC Golden Gates, she spent her nearly five-decade career at that store.
She was one of a number of employees that have been with the company for more than two decades.
"We're proud that as the oldest, quick-service franchise in the country, Bahamians of multiple generations have grown up with KFC," said George Myers, chairman & CEO of Restaurants (Bahamas) Limited, KFC Nassau's parent company. "This love and passion for our brand can be seen in the way our team members treat the hundreds of Bahamians who visit our restaurants every day. On behalf of myself and the entire management team at KFC Nassau, we wish Edith nothing but the best in her retirement."
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National culinary team in countdown to Caribbean showdown
May 26, 2017
Goat pepper, cassava, Eleuthera pineapple, sapodillas (dilly) and okras are a few of the native ingredients the national culinary team is expected to utilize in its upcoming Taste of the Caribbean battle for a shot at regaining the Caribbean National Team of the Year title, which was won in 2015, a year that saw past team members Chef Sheldon Sweeting and bartender Marv "Mr. Mix" Cunningham inducted into the competition's Hall of Fame.
Going after this title will be a 14-strong Bahamian contingent of Mario Adderley, team manager, University of The Bahamas (UB); Emmanuel Gibson, team captain, Manuelos Lettuce Eat; Owen Bain, senior chef, Cassava Grill; Jamall Petty, senior chef, Courtyard by Marriott; Angel Betancourt, pastray chef, One&Only Ocean Club; Carvison Pratt, senior chef, Baha Mar; Kevyn Pratt, chef, One & Only Ocean Club; Asteir Dean, private chef; Tamar Rahming, chef, Island House (Shima); Kenria Taylor, junior chef, UB; Ryan McIntosh, apprentice chef, Sandals Royal Bahamian and Gino Wilson, bartender, The Cove at Atlantis.
The squad competes June 2-6 at the Hyatt Regency, Miami, Florida.
Prior to departing New Providence, the team will showcase its skills at a gala demonstration dinner "A Night to Remember: A Taste of the Caribbean" on Tuesday, May 30 at 7 p.m. at the Old Fort Bay Club. Funds raised from the $200 per ticket donation event, go towards defraying Team Bahamas' expenses.
Adderley believes this year's team will surprise the Caribbean with its skills.
"The guys are super excited to represent not only their individual properties, but The Bahamas -- and so, they have been working endlessly for the past several months to prepare their dishes, practice them to make sure they have a strong presentation at the Taste of the Caribbean," said the team manager.
"Each chef brings a certain element to the team and from that we have been able to create a strong team. We are a new team and so we want to put our best foot forward, and so this is just the beginning for these young men and we expect even greater things to come within the next two to three years," said Adderley.
Gibson, who is this year's team captain, is not a stranger to the competition. He has participated in the Taste of the Caribbean four times. He has also competed at the Culinary Olympics and said the key to the team's success will be how well they work together.
"I'm definitely going to use my experience to bring the team together. The team definitely has the strength and character and the skill set. What I've seen is a tremendous growth. We have some chefs who have never competed before, but I think this is a really good opportunity to go away and get that international experience," he said.
Chef Petty, who also has Culinary Olympic experience will be competing for the first time at Taste of the Caribbean. He says his biggest rival is himself.
"My experience has changed my perspective on food. When it comes to culinary it is something that is continuously changing and sharpens what you perceive food to be. This competition is basically putting The Bahamas on a fork and I have never had to do that in any other competition," he said.
"To be honest, my greatest nemesis is myself. Everytime you go into a competition like this you are judged by what you did last, and so you have to constantly improve."
The event, which is now in its 24th year, unites top chefs in the region to learn and demonstrate their skills in an all-out cultural showdown.
The Bahamas Hotel Tourism Association (BHTA) tries to field the best team annually to compete in the region's top, premier culinary competition.
Suzanne Pattusch, BHTA executive vice president said the organization has taken delight in coordinating the chefs.
"We are here to promote the fact that The Bahamas is one of the best destinations known for its culinary prowess, and it is a way to show our burgeoning culinary artists what lies ahead, because they gain so much from just being a part of competition at this level," she said. "They're already winners in my eyes."
Last year, Team Bahamas returned home with the gold medal but was beaten out by Trinidad and Tobabgo for Caribbean National Team of the Year.
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