Showdown of the professional chefs THE HEAT is on this weekend when more than 300 chefs and bartenders from across the island vie for top awards in the culinary arts. The 36th staging of the National Professional Culinary Arts Competition & Exposition is being held at the Renaissance Jamaica Grande, Ocho Rios, by the Jamaica Cultural Development Commission (JCDC). Up for the taking are certificates of merit, bronze, silver and gold medals, the coveted Chef of the Show, Bartender of the Show, Pastry Chef of the Show and Most Outstanding Waiter awards as well as cash awards. They'll be competing in the following categories: Hot Food (chefs prepare meals on location); Chef Open (centre prepared beforehand and presented); Showpiece (elaborate creations in cooked sugar, chocolate, lard or in cakes); Beverage; Pastry; and Fruit, Vegetable and Ice Carvings. Some popular pieces created last year include a car carved out of a Jackfruit; a market lady made out of fruits; a castle made out of pumpkin; an ackee tree with ackees made out to cooked sugar; and an elaborate display of guitar, photos and news clippings done to the memory of Reggae Superstar, Bob Marley, out of chocolate. The event is open to the public at 11:00 a.m. on both days. Spectators will be able to see some of these creations being done on the spot. Among the hotels and restaurants participating are Ritz Carlton, Ritz Carlton Mangos, Trelawny Beach, Hedonism III, Couples Ocho Rios, Grand Lido Braco, Breezes Runaway Bay, Grand Lido Sans Souci, Grand Lido Sans Souci Casanova, Breezes Montego Bay, Swept Away, Sunset Beach Resort, Hilton Kingston, Grand Lido Negril Hedonism II, Couples Negril, Coyaba Beach Resort and Sandals Montego Bay. The show is being sponsored by Jamaica Broilers, Estate Distributors, Arosa Limited, and Shell Company West Indies Limited which will be giving some of the major awards. It will be judged by a team of local and international experts. This was the silver award winner in last year's competition. Chef: Vinroy Green, Grand Lido Negril
Braised Marinated Jerk Pork Loin sweet potato mush and warm fruit salsa, garnished with fried green plantain chips
1 kg. jerked pork loin 60 g. onion (finely chopped) 1 clove garlic (finely chopped) 1 Country pepper (chopped) Fresh thyme (chopped) Fresh ginger (chopped) 30 ml. corn oil 1 kg. sweet potatoes 500 g. green plantain 1 kg. mango (diced) 1 kg. pineapple (diced) 1 kg. cantaloupe (diced) 500 g. apple (diced 500 g. honeydew (diced) 1 small portion parsley (chopped) 30 g. salt 1/2 okra 500 g. carrot METHOD 1: Clean pork loin. 2: Mix together the onion, garlic, ginger, pepper and thyme. Add salt to taste. 3: Marinate pork loin in seasoning and set aside. 4: Peel potatoes, cut in halves and cook in water with salt. 5: Remove from water and mash with garlic, onions and thyme. 6: Peel green plantain, slice and fry. 7: Put jerked pork loin in hot oil and sauté for 15 - 20 minutes. Drain on grease-proof paper. 8: Cook okra. 9: Warm fruits. TO SERVE Place 90 grams of sweet potato mash on plate, slice the meat across the grain into medallions and set on top. Put warm fruits and okra around the plate and garnish with fried plantain. Pour pan drippings around the plate. Serves 8-10.
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