The challenge for competitors taking part in the 2013 Concours de Chef Competition was to create a plant-based hauté cuisine Caribbean luncheon. And if you think the contest was about raw food – sushi and salads, it was far from it. The chefs embraced the challenge; studied and prepared some amazing dishes. So let’s raise our glasses to another very successful Antigua Chef competition.
The event, held during the Antigua Charter Yacht Show in December, was hosted at the three marinas: Falmouth Harbour, Antigua Yacht Club, the Dockyard – and the beautiful Copper & Lumber Store Hotel. Coordinators were Sarah Sebastian, Afsaneh Franklin and team.
During the year chefs were given the criteria of the upcoming event, which was to be plant-based, meaning no animal or animal derived products (eggs, meat or seafood), and no dairy or dairy derived ingredients such as cheese, milk, cream or butter. Menus could highlight raw and cooked dishes. The chefs were offered a list of websites to peruse. Plant-based does not mean sacrifice in taste, nutrition or lack of high-end presentation and this was proven as competitors showcased their best.
with ‘Under The Tree’ entrée. Photo: Jan Robinson
The prize-giving was held at the beautiful Admiral’s Inn in historic English Harbour, where thanks were offered to the sponsors: Boat International – Showboats, Dockwalk and Charterfleet.com. LIAT Quikpak and Duval Leroy Champagne through Bryden & Sons.
The panel of judges included Chef Chad Sarno, VP of Culinary Wellness Cooking School at www.Rouxbe.com/plant-based; Mitchell Husbands, Executive Chef Nonsuch Bay; Wilbur Edwards, Executive Manager LIAT Cargo & Quikpak; Ann Vandromme-Hood – Author/Publisher Yacht Insider’s Guide; Janine Ketterer of Dockwalk; Sue Wynn, judge for Table Setting; and myself, Coordinator of the 14th Culinary Contest and author & publisher of Ship to Shore Cookbooks.
THE WINNERS IN THE THREE CATEGORIES:
Yachts 160ft and over:
1st place: Chef Anders Pedersen of M/Y Altitude; 2nd place: Chef David Hawkins of M/Y Sealyon; 3rd place: Chef Tammy Ayers of S/Y Marie.
Yachts 100 to 159ft:
1st place: Chef Jacob (Jake) Luke of M/Y Crowned Eagle; 2nd place: Chef Tracy Ireland of M/Y Safira; 3rd place: Chef Nathaniel Cox of M/Y Lady J.
Yachts up to 100ft:
1st place: Chef Gisele Lannamann of S/Y Aurelius; 2nd place: Chef Caro Uy of S/Y Skylark; 3rd place: Chef Adrian Martin of S/Y Matau.
The stewards and stewardesses had their own competition: the Organic Table Setting Challenge. They were to include the Duval Leroy Champagne bottle in the table display with a setting to befit The Plant-Based Caribbean Hauté Luncheon.
The motor yacht Crowned Eagle grew wheat grass, sprouts, pea shoots and sun flower sprouts in the showers on the voyage to Antigua, and finished off with local organic plants and vines from the island!
The talent and creativity made it very interesting and difficult to judge. One winner was chosen from each category.
Yachts 160ft and over:
M/Y Teleost
Yachts 100 to 159ft:
M/Y Crowned Eagle
Yachts up to 100ft:
S/Y Aleithia
Sponsors for the Culinary and Table Setting Contest included Nonsuch Bay Resort; Curtain Bluff; The Inn, Copper & Lumber Store Hotel; South Point at Falmouth Harbour; Antigua Yacht Club Marina; Flowers World, Good Moon Farm; Colesome Farmers Market; and Seen By Marina.
QUOTES FROM THE CHEFS:
“Even though I didn’t win I learned so much.”
“I really enjoyed the experience of participating in this year’s culinary competition.”
“I made up a menu and practiced on my Vegan friends.”
“This is the first time I have prepared food this way, but not my last.”
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK
