More than 25 international and local chefs will be in the country this Thursday for the first annual Minority Chef Summit which will provide Bahamian chefs with an opportunity to showcase their talents on the international stage.
Chef and owner of Simeon Hall Restaurant Group, Simeon Hall Jr. said that the summit aims to bring together culinarians and agriculturists to celebrate ethnic cuisine.
“The Minority Chef Summit is a training and networking session, something that was designed for chefs, persons in the industry and students,” he said.
“What we’re going to have is a series of training in all sorts of hospitality areas, there’s going to be lots of food, eating, drinking and fellowship. This is huge, because The Bahamas, even though we have a Bahamian product it is globally recognised so we’re now looking at ways to expand the Bahamian mind, the consciousness globally so it’s very important. Chefs that have been on national television programmes will be here and it’s a golden opportunity.”
He added that he is among one of the presenters at the event.
The official opening will take place at Graycliff Restaurant at 6:00 p.m.
The event will be held at the School of Hospitality and Culinary Arts at the College of The Bahamas from Friday to Sunday.
Keynote speaker for the event is Bryant Terry, an eco-chef, food justice activist, and author.
He was a 2008 to 2010 Food and Society Policy Fellow, a national program of the W.K. Kellogg Foundation.
Vendors, farmers or anyone connected to the hospitably industry who want sell their products and market their business can also participate via a food market that would be held during the event.
This event is also open to the public, therefore food enthusiast and anyone willing to learn how to cook something new through the interactive lectures and cooking demos are welcomed to attend.
Four day pass tickets are on sale, $299 for chefs, $75 dollars for students and $85 dollars per day for Bahamians and are available at COB and can also be purchased on the website www.minoritychefsummit.com.
The summit will benefit the Culinary and Hospitality Management Institute at COB.
During the final day COB students and the summit chefs will prepare dinner, while a live band will provides the entertainment.
The evening will also feature a dessert table.
There will be remarks from the Ministry of Tourism and Summit Founder, Chef Erika Davis
This year’s theme is “Celebrating Cuisine in Paradise.”