With preparations in full swing for this year's Taste of the Caribbean, the Caribbean Hotel and Tourism Association (CHTA) has announced a comprehensive lineup of interactive educational sessions and demonstrations that will be offered to hoteliers, restaurateurs and food and beverage professionals attending the Caribbean's most prominent culinary event.
Taste of the Caribbean is set to take place at the Hyatt Regency, Miami, June 28 to July 2, 2014, with general sessions taking place June 29 and two days of workshops, tastings and demonstrations on July 1 and 2.
"One of the greatest benefits of attending Taste of the Caribbean is the opportunity to work hands-on with culinary experts and get a first-hand look at how the industry is evolving," said Josef Forstmayr, chairman of CHTA, who oversees the event. "The educational aspect of this CHTA event has become a key tool for chefs and bartenders as well as restaurant managers and staff interested in honing their skills and increasing the success of their businesses," he added.
Each educational session will be conducted by top culinary professionals from different areas within the industry, ready to reveal the latest food and beverage trends and marketing strategies designed to improve culinary presentation and boost profitability.
Attendees will learn "what's hot" (and not) in food and beverage trends at the 'Is Your Menu Keeping Up With Consumer Tastes' general session, which focuses on delivering a modern culinary experience. During the 'Caribbean Influence in American Cuisine' general session, panelists will explore how island influences have emerged in kitchens across America and how food and beverage professionals can spread the knowledge and interest in Caribbean cuisine. The general sessions will take place on Sunday, June 29 at 8:45 a.m. to 10:00 a.m. and 10:15 a.m. to 11:30 a.m.
Additional educational sessions and demonstrations offered on July 1 and 2 include: "Cooking with nutrition in mind"; "Profit improvement"; "Hospitality information systems"; "Menu planning"; Effective marketing strategies for your food and beverage operations and services"; "Raw cuisine"; "Working with liquid nitrogen" and "Vegan baking."
"It is fascinating to see the latest industry trends and techniques on full display each year at Taste of the Caribbean," said Jeff Vasser, director general and CEO of CHTA, adding, "I am confident that culinary professionals who attend the event's seminars and demonstrations will walk away with increased knowledge of the food and beverage industry and a clearer picture of how they can succeed in today's marketplace."
In addition to the seminar portion of the event, attendees will also witness the expertise of talented Caribbean chefs and bartenders in action, as culinary teams from Anguilla, The Bahamas, Barbados, Bonaire, Curacao, Jamaica, Puerto Rico, St. Lucia, Suriname and the U.S. Virgin Islands battle for top honors in a variety of competitions including: Caribbean Culinary Team of the Year; Caribbean Chef of the Year; Caribbean Pastry Chef of the Year; Caribbean Bartender of the Year and Caribbean Junior Chef of the Year. While entertaining, the competitions also serve as a developmental tool, allowing viewers the opportunity to interact with participants and discuss the culinary skills they are observing live.
Taste of the Caribbean also features a unique trade show for event participants, which assists in the educational component by providing a one-stop forum for gathering practical information, sampling, purchasing, strengthening supplier relationships and meeting new vendors.
Exhibitors will be able to promote their products and services to delegates by purchasing a tabletop display at Taste of the Caribbean. Tabletop display registration with one delegate is U.S. $750 plus U.S. $175 for each additional delegate.

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