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Rosewood Little Dix Bay hosts Wrap Up Session For BVI Culinary Team

BVI Culinary team at the resort before heading off to Taste the Caribbean Culinary Competition Photo: Provided
ROAD TOWN, Tortola, VI – Rosewood Little Dix Bay last week hosted the final wrap up session for the BVI Culinary Team before they head off to Miami to do battle at The Annual Taste of the Caribbean Culinary Competition at the Hyatt Regency from June 20-24, 2012. The meeting was initiated by Caswell Pondt, Junior Sous Chef at Rosewood Little Dix Bay and Team Coach for the BVI Culinary Team in an effort to help them focus on the competition ahead, discuss their strategy and to share ideas.

Ms. Sharon Flax Mars, the resort’s Director of Human Resources welcomed the group to the resort and encouraged them to “think outside of the box” and to once more put the BVI on the culinary map. She said she was optimistic that they would be able to hone their individual talents to form an unbeatable team once again. Ms. Flax Mars also encouraged the chefs to share their knowledge and passion for the culinary arts with the youth in the community. She explained that a number of students were given the opportunity to gain some work experience with the chefs at the Rosewood Little Dix Bay and were already showing signs of becoming passionate chefs, who would one day go on to represent the BVI in the same way this team is about to do.

Dr. Birney Harrigan, Executive Director BVI Chamber of Commerce & Hotel Association expressed her sincere gratitude to Rosewood Little Dix Bay saying that they have proven themselves to be loyal and important investors in the BVI Culinary Team. She made special mention of Chef Caswell Pondt whom she said has been a great asset to the team with his winning personality and his selfless contribution to the group of upcoming chefs. She said she was delighted to have had the privilege of witnessing the team develop and grow over the years and that she had great expectations as they prepare for the competition ahead.

The team was further inspired with a presentation by Hemant Dadlani Executive Chef at Rosewood Little Dix Bay whose key message to them was to keep things simple. He spoke about simplifying their menu descriptions and combining fewer ingredients in order not to overwhelm the taste buds. He also presented the group with ideas on how to plate the food in simple but creative ways and shared the secret to his award winning recipes.

The BVI Culinary Team consists of ten members including Chef Henry Prince - HLSCC, Chef Caswell Ponte- Rosewood Little Dix Bay, Chef Kenneth Molyneaux - Treasure Isle, Chef Imran Ashton - Moorings Mariner Inn, Chef Tonya Malone, Chef Neville Tucker -Long Bay Beach Resort, Chef Ansony Salmon - Peter Island Resort & Spa, Jr. Chef Mikhala Bagot - HLSCC, Jr. Chef Brentfield Lettsome -Treasure Isle Hotel and Jr. Chef Jason Dalmida

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