Home  Monthly Issue CHTA UNVEILS LINE UP OF ‘TASTE OF THE CARIBBEAN' WORKSHOPS FOR REGION'S LARGEST CULINARY EVENT, SAN
|
CHTA UNVEILS LINE UP OF ‘TASTE OF THE CARIBBEAN' WORKSHOPS FOR REGION'S LARGEST CULINARY EVENT, SAN |
|
|
|
|
Wednesday, 03 June 2009 |
- Caribbean's Food & Beverage Professionals Gather At Caribe Hilton To Raise Bar For Region -
CORAL GABLES, FL (June 2, 2009) – Now in the final preparation stages for Taste of the Caribbean, the Caribbean Hotel & Tourism Association (CHTA) is announcing its comprehensive line up of educational seminars, workshops and demonstrations in store for hoteliers, restaurateurs and food & beverage professionals at the largest and most important culinary event in the region.
Held in conjunction with the Puerto Rico Convention Bureau, Puerto Rico Hotel and Tourism Association and Puerto Rico Tourism Company – and sponsored by Bahama Breeze, Albert Uster Imports, Inc., Certified Angus Beef®, Dowman Design, Fosters Wines, U.S. Dairy Export Council and U.S. Meat Export Federation – Taste of the Caribbean will commence at the Caribe Hilton in San Juan on June 12, 2009 with two days of workshops, tastings and demonstrations from June 13 – 14.
“With global competition reaching a critical mass during one of the most difficult tourism markets we've ever faced, it is increasingly important to distinguish ourselves as a region through culinary excellence and creativity in our food and beverage offerings,” said Enrique De Marchena Kaluche, president of CHTA, also noting “the economic benefits an operational facelift can yield as illustrated in the targeted seminars offered during Taste of the Caribbean.”
A 45-minute Pastillage Demonstration, sponsored by Albert Uster Imports with Corporate Pastry Chef Anil Rohira of Albert Uster Imports, will instruct delegates on methods for creating pastillage from the making of the dough to the crafting of innovative shapes and forms, as well as tricks to implement during the drying process which can add texture for an exquisite look. The effective use of color will also be discussed in terms of airbrushing techniques and Pastry Ideale Luster Powders.
In Portions made for ProfitTM, sponsored by Certified Angus Beef®, delegates will learn why portion control is a smart business decision, saving time, space and money. Portions made for ProfitTM explores exactly how much it really costs to cut steaks in-house versus using a trusted distributor with known product, quality, exact portion standards, strict aging requirements and the reliable Certified Angus Beef® brand. Portions made for ProfitTM is approved and accredited by the American Culinary Federation for one hour of continuing education credit.
Additional workshops and seminars offered during Taste of the Caribbean include:
Bar Marketing, Merchandising and Trends by Josue Merced-Reyes
Contemporary Caribbean Cuisine – Barbados Style by Chef Peter Edey
Wine Programs During Tough Economic Times – sponsored by Fosters Group
Developing Culinary Tourism – First Initiatives: A Taste of Success in Puerto Rico by Chef Norma Llop
Spa Cuisine with a Caribbean Flair by Frank DeAmicis
Taste, Trends and Profitability with U.S. Cheeses – sponsored by U.S. Dairy Council
Contemporary Caribbean Cuisine – Trini Style by Debra Metivier-Sardinha
Implosion and Reconstruction of a Gastronomic Culture by Wilo Benet
In addition to educational workshops designed to improve culinary presentation and boost profitability, delegates will enjoy cheering on culinary teams from Anguilla, Antigua, Barbados, British Virgin Islands, Curaçao, Grenada, Jamaica, Puerto Rico, St. Lucia, St. Maarten/St. Martin, Suriname, Trinidad & Tobago and U.S. Virgin Islands who will be competing for the honors of Caribbean Chef of the Year, Caribbean Pastry Chef of the Year, Caribbean Bartender of the Year and Caribbean National Team.
Taste of the Caribbean also features a unique trade show which provides a one-stop forum for gathering practical information, sampling, purchasing, strengthening established supplier relationships and meeting new vendors who are on hand to help registrants build their food and beverage business as well as yield benefits for their bottom line.
Registration begins at 12 pm on Friday, June 12. Opening remarks will take place Friday evening at 6 pm, followed by a welcome reception at the trade show at 6:30 pm sponsored by Puerto Rico and featuring local cuisine prepared by culinary schools.
Registration fees for hoteliers and food and beverage delegates is US$275. CHTA hotel members can pay for the conference using unsold rooms with dates of their choosing (blackout dates are allowed). Registration fees for all other member categories is US$375.
|
|
We have 22 guests online
|
