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Chef David Richmond’s Winning Appetizer: Rum Pulled Pork Belly, Red Cabbage Slaw, Frozen Sour Sop & Citrus Reduction. Photo by Captain Jan Robinson
Chef David Richmond’s Winning Appetizer: Rum Pulled Pork Belly, Red Cabbage Slaw, Frozen Sour Sop & Citrus Reduction. Photo by Captain Jan Robinson

BVI Charter Show Culinary Competition

Chef David Richmond of the motor yacht Lady Katlo excelled at the 33rd BVI Charter Show Culinary Competition held at Tortola’s Nanny Cay Resort and Marina in December, winning first-place in four categories:  Appetizers, Entrées, Desserts and Best Overall.

Mount Gay Barbados rum was provided to all the chefs to create the best use of Mt. Gay rum, in one or all of the categories. Another requirement was the use of local produce and products.

David Richmond’s exciting journey to the galley of the 62-foot Lady Katlo, where he presented his culinary masterpieces, began in a little fishing village in South Wales where he grew up. After four years at culinary school, he left Wales and moved to Swindon where he worked for Britain’s largest catering company Sodexo. His journey then took him to London where he spent two years with Britain’s first celebrity chef Marco Pierre White, a three Michelin Stars winner.

Richmond has the distinction of cooking at Jean-Christophe Novelli events for Britain’s Queen Elizabeth, and pop royalty’s Sir Elton John.

After twelve years in London, he decided to take a break from city life and headed to the British Virgin Islands where he was head chef at The Last Resort restaurant. While there, Captain Patrick convinced him to join him on the Lady Katlo, a path that carried him onto the winner’s podium at the 2014 Culinary Competition.

“The standard of cooking improves and judging becomes more difficult each year,” said Capt. Jan Robinson, coordinator of the 10th Culinary Contest and the author and owner of Ships to Shore, Inc.

She added, “I would like to personally thank all the chefs who entered. A lot of passion and hard work is put into every dish by every chef.”

A panel of experts had the difficult task of judging the various dishes. The judges included Davide Pugliese, the owner and chef at Wali Nikiti, Scrub Island; Kenneth Molyneaux, the owner and executive chef at Tropical Fusion; John Albright, executive chef and senior lecturer at the H. Lavity Stoutt Community College, and Tara Bouis, former two-time contest winner and now co-owner of Pizza Pi, a new boat-based pizzeria in Christmas Cove, St. Thomas.

Sponsors for the Culinary Contest were Mount Gay Rum and All At Sea Magazine. Contributors include Antilles Helicopter Services, Good Moon Farm, and Ship to Shore, Inc.

 

WINNERS – BVI CHARTER SHOW CULINARY COMPETITION

Appetizers:
2nd:  Valentina Ferrario – Nemo (47ft)
3rd:  Briar Smith – Akasha (76ft)

Entrée:
2nd:  Patricia Romero Sobeira – Zylkene (58ft)
3rd:  Valentina Ferrario – Nemo (47ft)

Dessert:
2nd:  Niki Payne – Kings Ransom (76ft)
3rd:  Tory Peters – Zuma (53ft)

Best Rum Dish:
1st:  Valentina Ferrario – Nemo (47ft)
2nd:  Tory Peters – Zuma (53ft)
3rd:  Audrey Harper –  Aletheia  (72ft)

Best Use Of Local Ingredients:
1st:  Ceri Beddard – Katlo (48ft)

Judges Special Mention:
Desirée Bean – Majestic Spirit (56ft)

 

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com or email CapJan@aol.com

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