Barbados’ culinary scene took center stage at the Hilton Resort as top chefs and mixologists competed for the chance to represent the island at the Caribbean Hotel and Tourism Association’s Taste of the Caribbean in Miami this November.
Ryan Forde, CEO of the Barbados Hotel and Tourism Association (BHTA), emphasized the importance of gastronomy tourism to Barbados’ tourism product. He highlighted ongoing efforts by the BHTA and its members to elevate and promote local culinary expertise throughout the year.
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Speaking at the national competition draw held at the Island Inn Hotel, Forde underscored Barbados’ commitment to maintaining its reputation as a premier culinary destination in the Caribbean. The island, renowned for its rum production and local cuisine, has garnered accolades at regional contests and global rum competitions.
Forde noted the pivotal role played by local restaurants and hotels in showcasing Barbadian cuisine, citing events like the Food and Rum Festival as key platforms. According to him, these efforts significantly enhance the island’s tourism appeal and enrich visitor experiences.
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“Visitors to Barbados often depart with recipes for our famed rum punch or our national dish, flying fish,” Forde remarked. “Our people and culinary diversity are standout features that resonate with repeat guests.”
The competition featured categories for junior chefs, senior chefs, mixologists, and pastry chefs, with winners set to represent Barbados at the Miami event from November 18-20, competing against other Caribbean nations.
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