Wednesday, June 22, 2011
2:00pm – 4:00pm
Registration
4:00pm – 6:00pm
Orientation Meeting
Dinner on your own
Thursday, June 23, 2011
* Breakfast on your own
8:00am – 6:00pm
Registration
8:30am-9:00am
Continental Breakfast - Sponsored by Albert Uster Imports
9:00am – 10:30am
General Session - The importance of an emerging Contemporary Caribbean Cuisine - Its linkages and effects on Agriculture and Tourism
A modern, accessible and authentic Contemporary Caribbean cuisine, both regionally and nationally, is important to the continued development of the Caribbean's economic health. Tourism is the engine of so many national economies. To achieve success tourism must be seen to benefit the population at large. The achievement of this is vital to the quality of the experience and its sustainability, requiring that a majority of the local population feel positively impacted.
A vibrant Caribbean cuisine, which mirrors our cultural of art and music, is good for the whole community and an important "edge" in an increasingly competitive market. The panel will trace the history and evolution of our cuisine, will seek to define where it is today and outline what we must do as a culinary brotherhood to continue the growth and development thereby contributing to our communities and ensuring our rightful place as the destination of choice in the future.
Moderator:
Bill Moore, Owner, Push Cart Foods
Panelists:
Josef Forstmayr, President Caribbean Hotel and Tourism Association
Martin Maginley, Executive Chef, Round Hill Hotel and Villas
Andre Niederhauser, Past President, Caribbean Culinary Federation
Peter Olsacher, Director, Culinary – Bahama Breeze
Augusto Schreiner, Owner, The Art of Cooking School
A modern, accessible and authentic Contemporary Caribbean cuisine, both regionally and nationally, is important to the continued development of the Caribbean's economic health. Tourism is the engine of so many national economies. To achieve success tourism must be seen to benefit the population at large. The achievement of this is vital to the quality of the experience and its sustainability, requiring that a majority of the local population feel positively impacted.
A vibrant Caribbean cuisine, which mirrors our cultural of art and music, is good for the whole community and an important "edge" in an increasingly competitive market. The panel will trace the history and evolution of our cuisine, will seek to define where it is today and outline what we must do as a culinary brotherhood to continue the growth and development thereby contributing to our communities and ensuring our rightful place as the destination of choice in the future.
Moderator:
Bill Moore, Owner, Push Cart Foods
Panelists:
Josef Forstmayr, President Caribbean Hotel and Tourism Association
Martin Maginley, Executive Chef, Round Hill Hotel and Villas
Andre Niederhauser, Past President, Caribbean Culinary Federation
Peter Olsacher, Director, Culinary – Bahama Breeze
Augusto Schreiner, Owner, The Art of Cooking School
10:30am – 11:00am
Break
11:00am – 12:30pm
Seminars
Seminar #1: Science and Flavor Trends Behind the Sizzle™
Taste the difference between the Certified Angus Beef ® brand and commodity USDA Choice, and learn the "Science Behind the Sizzle". Maggie O'Quinn, executive account manager for Certified Angus Beef LLC, will share the quality advantages of the premium Certified Angus Beef® brand, hot steakhouse trends, as well as unique menu and merchandising practices that will improve your profitability. Also, hear the global perspective of Josué Merced-Reyes, President of InterEmarketing, who will share Global Trends on what our customers want in terms of food, flavor and beverages for 2011-2012, as well as the latest restaurant and bar marketing trends that are bringing customers in.
Panelists:
Josué Merced-Reyes, President of InterEmarketing
Scott Neuman, Chef, Oba Restaurant
Maggie O'Quinn, executive account manager for Certified Angus Beef LLC
Seminar #1: Science and Flavor Trends Behind the Sizzle™
Taste the difference between the Certified Angus Beef ® brand and commodity USDA Choice, and learn the "Science Behind the Sizzle". Maggie O'Quinn, executive account manager for Certified Angus Beef LLC, will share the quality advantages of the premium Certified Angus Beef® brand, hot steakhouse trends, as well as unique menu and merchandising practices that will improve your profitability. Also, hear the global perspective of Josué Merced-Reyes, President of InterEmarketing, who will share Global Trends on what our customers want in terms of food, flavor and beverages for 2011-2012, as well as the latest restaurant and bar marketing trends that are bringing customers in.
Panelists:
Josué Merced-Reyes, President of InterEmarketing
Scott Neuman, Chef, Oba Restaurant
Maggie O'Quinn, executive account manager for Certified Angus Beef LLC
12:30pm – 1:30pm
Lunch on your own
1:00pm - 5:00pm
Individual Competition – Seafood Mystery Basket
2:00pm – 6:00pm
Pastry Chef of the Year Competition – Group 1
Sponsored by: Albert Uster Imports
Sponsored by: Albert Uster Imports
2:00pm – 7:00pm
Trade Show Open
2:30pm – 4:00pm
Seminars
Seminar #1 - 10 Ways to Step it Up with Cheese
Learn how to step up your menu with U.S. artisanal cheese from Chef Jon Ashton. There are more than 500 artisanal cheese makers in the U.S. that can help you put your own signature style into every dish. Make cheese the star of the dish and the talk of the island by updating your daily sandwich. Paninis can be that extra something that take leftovers to a new level and increase your revenue. From truffle mac 'n cheese or bacon-wrapped Fontina as side dishes to rum-marinated gorgonzola for desert, there's something for everyone! Come and learn how to put your own Caribbean twist on U.S. cheese. Nationally-acclaimed Chef Jon Ashton will also discuss the latest trend of U.S. cheese throughout the country.
Presenter:
Chef Jon Ashton, Executive Chef for Relish Magazine
Seminar #2 - After Dinner Cocktail Workshop - New Profit Opportunities with those celebrated libations that achieved late night celebrity status
Any discussion of dessert drinks should begin with those celebrated libations that have achieved late night celebrity status. Perhaps the king of all after-dinner cocktails is the Brandy Alexander. But that King has Queens and Princes, such as The Stinger, Irish Coffee and the White Russian.
Presenters:
Raakesh Madoo, RM Institute Trainer and Hospitality Lecturer
Josue Merced-Reyes, President of InterEmarketing
Seminar #1 - 10 Ways to Step it Up with Cheese
Learn how to step up your menu with U.S. artisanal cheese from Chef Jon Ashton. There are more than 500 artisanal cheese makers in the U.S. that can help you put your own signature style into every dish. Make cheese the star of the dish and the talk of the island by updating your daily sandwich. Paninis can be that extra something that take leftovers to a new level and increase your revenue. From truffle mac 'n cheese or bacon-wrapped Fontina as side dishes to rum-marinated gorgonzola for desert, there's something for everyone! Come and learn how to put your own Caribbean twist on U.S. cheese. Nationally-acclaimed Chef Jon Ashton will also discuss the latest trend of U.S. cheese throughout the country.
Presenter:
Chef Jon Ashton, Executive Chef for Relish Magazine
Seminar #2 - After Dinner Cocktail Workshop - New Profit Opportunities with those celebrated libations that achieved late night celebrity status
Any discussion of dessert drinks should begin with those celebrated libations that have achieved late night celebrity status. Perhaps the king of all after-dinner cocktails is the Brandy Alexander. But that King has Queens and Princes, such as The Stinger, Irish Coffee and the White Russian.
Presenters:
Raakesh Madoo, RM Institute Trainer and Hospitality Lecturer
Josue Merced-Reyes, President of InterEmarketing
4:30pm – 5:30pm
Cocktail Reception at Trade Show
5:00pm – 9:00pm
Individual Competition – Certified Angus Beef® Competition
Sponsored by: Certified Angus Beef®
The winner will receive an all-expense paid trip to the annual Certified Angus Beef ® Roundup to tour an Angus ranch, feedlot, packing plant, attend culinary workshops, cutting demonstrations, and network with other chefs.
Sponsored by: Certified Angus Beef®
The winner will receive an all-expense paid trip to the annual Certified Angus Beef ® Roundup to tour an Angus ranch, feedlot, packing plant, attend culinary workshops, cutting demonstrations, and network with other chefs.
6:00pm – 8:30pm
Bartender Competition – Non Alcoholic Category
*Dinner on your own
Friday, June 24, 2011
8:00am – 8:00pm
Registration
* Breakfast on your own
8:00am – 12:30pm
Junior Chef of the Year Competition
8:30am – 12:30pm
Pastry Chef of the Year Competition - Group 2
Sponsored by: Albert Uster Imports
Sponsored by: Albert Uster Imports
9:30am – 1:30pm
Trade Show Open
12:00pm – 1:30pm
*Lunch on your own
1:00pm – 2:30pm
Seminars
Seminar #1 – "Latest Bar Trends - Pre-Prohibition Cocktail Workshop"
The cocktail trend dominated by classics is now being led by cocktails of the early 20th Century. Learn the history and legends that will enthrall your customers from InterEmarketing's Josué Merced-Reyes. Practice with Raakesh Madoo on how to prepare these cocktail leaders of the 1920's and 30's. From a Side Car, A Dark & Stormy and a Marlene Dietrich to a Vesper Martini and Singapore Sling; and how to turn them into your own Signature Cocktail. For this "hands-on" workshop, bring your own bartender tools.
Presenters:
Raakesh Madoo, RM Institute Trainer and Hospitality Lecturer
Josue Merced-Reyes, President of InterEmarketing
Seminar #2: Plating Presentation using Albert Uster Imports Products
Chef Nicholas Lodge, instructor and owner of the International Sugar Art Collection in Atlanta, will show you how to present your dessert in the most deliciously artistic way. Learn how to turn your cakes, mousses and sweets into a flavorful works of art by using simple products like dessert sauces, plaquettes and color sprays.
Become a dessert artist in no time!
Presenter:
Chef Nicholas Lodge, Pastry Chef/Owner, The International Sugar Art Collection
Seminar #1 – "Latest Bar Trends - Pre-Prohibition Cocktail Workshop"
The cocktail trend dominated by classics is now being led by cocktails of the early 20th Century. Learn the history and legends that will enthrall your customers from InterEmarketing's Josué Merced-Reyes. Practice with Raakesh Madoo on how to prepare these cocktail leaders of the 1920's and 30's. From a Side Car, A Dark & Stormy and a Marlene Dietrich to a Vesper Martini and Singapore Sling; and how to turn them into your own Signature Cocktail. For this "hands-on" workshop, bring your own bartender tools.
Presenters:
Raakesh Madoo, RM Institute Trainer and Hospitality Lecturer
Josue Merced-Reyes, President of InterEmarketing
Seminar #2: Plating Presentation using Albert Uster Imports Products
Chef Nicholas Lodge, instructor and owner of the International Sugar Art Collection in Atlanta, will show you how to present your dessert in the most deliciously artistic way. Learn how to turn your cakes, mousses and sweets into a flavorful works of art by using simple products like dessert sauces, plaquettes and color sprays.
Become a dessert artist in no time!
Presenter:
Chef Nicholas Lodge, Pastry Chef/Owner, The International Sugar Art Collection
3:00pm – 7:00pm
Team Prep & Cooking for "Taste of the Nations"
7:00pm – 9:30pm
"Taste of the Islands" Celebration
Featuring the Best Mac and Cheese Competition sponsored by US Dairy Export Council
Featuring the Best Mac and Cheese Competition sponsored by US Dairy Export Council
8:00pm – 9:00pm
Ice Carving Competition
Saturday, June 25, 2011
7:30am – 7:00pm
Registration
* Breakfast on your own
8:00am – 12:00pm
Team competitions - Group 1
Anguilla, Barbados, British Virgin Islands, Curacao and Jamaica
Anguilla, Barbados, British Virgin Islands, Curacao and Jamaica
9:30am – 11:30am
Bartender Competition – Vodka
12:00pm – 1:30pm
Competition lunch
2:00pm – 6:00pm
Trade Show Open
3:00pm - 5:30pm
Bartender Competition – Rum
3:30pm – 7:30pm
Team competitions - Group 2
Bahamas, Puerto Rico, St. Lucia, Trinidad and Tobago and U.S. Virgin Islands
Bahamas, Puerto Rico, St. Lucia, Trinidad and Tobago and U.S. Virgin Islands
7:30pm – 9:00pm
Competition dinner
Sunday, June 26, 2011
10:00am – 2:00pm
Registration
*Breakfast on your own
10:00am – 1:30pm
Bartender of the Year Competition – "Mystery Basket"
10:00am – 2:00pm
Chef of the Year Competition
6:00pm – 11:00pm
Awards Dinner
Monday, June 27, 2011
9:00am – 11:00am
Team debriefing meeting
Become a Sponsor
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Chef of the Year Sponsor
Pastry Chef of the Year Sponsor
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