Ultimate Chef Challenge

This was during the carnival time in St. Thomas and there was coverage by local television, radio and newspaper channels.

The chefs had to create the dishes in makeshift kitchens while keeping the food and their areas sanitary.

There was a common table with dry goods, local produce and dairy. The ingredients were revealed just 15 minutes before the start of the competition.

The chefs were tasked with making two dishes that included secret ingredients: papaya and lemongrass & proteins: Snapper and Chicken

This was intended to place a high emphasis on local ingredients in an international arena. Chefs were to produce “Nouveau Caribbean” recipes, their own original recipe utilising fresh local Virgin Islands produce, protein, dairy and spices.

The competitors included Erica Miner, of St. John Waterfront Bistro; Elvet Carty of Herve Restaurant on Government Hill; Vincent Russo of The Ritz-Carlton, St. Thomas; Ryan Burke of Lobster Grille; Negust Kaza of Tutto Bene on St.Croix and Hemant Dadlani of Rosewood Little Dix Bay on Virgin Gorda.

Dadlani, executive chef of the Rosewood Little Dix Bay, took home the grand prize of $1,000 and an inscribed Versace platter from Banco Popular. Dadlani was assisted by sous chef Caswell Pondt.

Vincent Russo, executive chef at The Ritz-Carlton, finished second and Erica Miner, executive chef at St. John Waterfront Bistro, came in third.

The winning dishes were:

Appetizer

Ceviche of snapper in tender coconut water and lemongrass, pickled papaya and green banana, mustard seeds and cardamom essence, Creole tomato chutney.

Main course

Vanilla poached chicken breast & ragout of dark chicken and Cajun papaya, fried pigeon peas, papaya seeds, ‘sumac’ potatoes and lemon grass crème.