The pressure was on last Wednesday for 22 chefs who competed in the T&T Hospitality and Tourism Institute (T&THTI), annual Iron Chef Cook Off competition, which was held at the institute's campus in Chaguramas. As the clock ticked, the creative juices of each competitor flowed as they took on the challenge of putting their culinary skills to the test.Before a reputable panel of judges-all experienced A-class chefs and lecturers at T&THTI-the "iron chefs" demonstrated complete focus and professionalism under immense pressure.Besides only having 50 minutes to prepare two servings-an appetiser and main course-keeping within a Caribbean theme, what also made the competition quite interesting were the secret ingredients that was to be used by each chef, regardless of their menu-mango and peewah. The competitors also faced the challenge of killing a live Tilapia fish, to prepare.
When their time was up, the 22 contestants, broken up into groups of two-one chef and one assistant chef at each table, got the opportunity to explain to the judges exactly what their menus were. They also received the judges comments on each team's menu.All competitors were judged on creativity and Caribbean influence; taste and texture; presentation of dish; sanitation; menu presentation and execution; and professional skills.The results for this year's Iron Chef Cook Off winner will be announced on May 6 at the institute's campus.
The aim of the competition
According to T&THTI's marketing and customer service manger, Toni Blackman, the aim of the competition is to promote the institute's ability to develop skilled and knowledgeable individuals who can uplift the standards in the industry of hospitality. She said it also allowed for the demonstration of current industry trends in products and techniques through the creativity of T&THTI's students.The Iron Chef Cook Off competition also included the Baking and Pastry Arts, Bartending and Garde Manger competitions.
