Creative cuisine

[Photos compliments David Yearwood and the National Cultural Foundation]


That was the reaction of several patrons who attended the NIFCA Culinary Arts Exhibition and Cook-Off last weekend at Hilton Barbados.

Mouth watering pastries, preserves, cheesecakes, cakes, chocolates, sauces, fruit and vegetable carvings were created and showcased by students, amateur and professional chefs during the annual event.

Particularly interesting was the use of local fruits and vegetables.

At the opening, Deputy Permanent Secretary in the Ministry of Culture Celia Toppin said that for the people of Barbados “cooking is definitely an art form”.

She also said that in the context of NIFCA, this particular event “takes us on a unique exploration and celebration of this finest, and perhaps most accessible, of all cultural expressions”.

Toppin also said “of the seven broad categories of cultural expression that NIFCA showcases, the Culinary Arts is the one which we all have a personal relationship -either as connoisseur, master chef or simply as someone who likes food!”

Calling on Barbadians to be proud of their national cuisine, she said it must be shared with the rest of the world.

Her hope?

“In time, the newer creative cuisine may very well become one of our signature Barbadian dishes, vying for the internationally accredited Zagat rating given to our very own Oistins Fisg Fry in 2008 for both the quality of the food and the atmosphere in which it is presented,” said the cultural official. (DS)

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