CFBC CULINARY ARTS STUDENTS DEMONSTRATE EXCELLENCE IN WINE AND FOOD PAIRING EXERCISE
Basseterre, St. Kitts, 5th December 2024 (CFBC): Sixteen second-year Culinary Arts students from the Department of Culinary and Hospitality Studies, part of the Division of Technical Vocational Education and Management Studies (TVEMS) at the Clarence Fitzroy Bryant College (CFBC), showcased their exceptional skills during the Wine and Food Pairing exercise held on 3rd December 2024. The event took place at the Nathaniel John Hospitality Centre, located on the main campus of the CFBC. Their performance highlighted their training and expertise, impressing faculty, staff, attendees and judges with their wine pairings and culinary creativity.
The wine and food pairing exercise was a critical component of the students’ final assessment for the Wines and Spirits course. During this exercise, they were evaluated in three distinct categories: appetizer, main course, and dessert. Each team had to demonstrate their ability to create corresponding pairings with both food and wine, showcasing their culinary skills and understanding of flavor profiles.
“All we did is that we gave them a wine. They now had to do their research to pair that wine with a dish, so they had to research that wine and find out which dish is best served with the wine,” said Dominic Stevens, instructor for the Wines and Spirits course, who thanked the Director of Hospitality at CFBC, Ms. Marsha Bassue, Mr. Peter Marshall, Culinary Arts Lecturer and Executive Chef, and other team members for their collaboration.
Fig. 1. L-R: Marsha Bassue, Chef Peter Marshall, Tamoya Nisbett
The appetizer teams included Amanda Wiggins and Janaya Gumbs, who presented a rich, creamy fish chowder accompanied by homemade artisan bacon breadsticks paired with a white Zinfandel wine. Meanwhile, Ciara White and Sherulincia Walters served prawn crackers topped with bacon jam and grilled scallops, enhanced with a green salad and watermelon gazpacho, paired with Barefoot watermelon wine. Additionally, Khimeli Jules and Chadecia Hicks offered pineapple chicken salsa served in a deep-fried plantain ring, accompanied by an artfully crafted chasseur sauce paired with Pinot Grigio wine.
Fig. 2. Appetizer Team
The main course teams comprised Julian Bristol and Jasmaine Seegobin, who presented panko-crusted mahi-mahi served with roasted vegetable quinoa, married with a velvety tomato cream sauce and paired with Sauvignon Blanc wine. On the other hand, Deandre Webbe and Thelisha C. Walters presented flambeed steak with rosemary-infused turned potatoes, complemented by stir-fried asparagus and finished with a red wine reduction, paired with Cabernet Sauvignon wine. Meanwhile, Monique Edmeade and Sylvia Queeley offered butter-poached lobster in Chardonnay, paired with cherry tomatoes and a caramelized onion pasta, accompanied by Chardonnay wine.
Fig. 3. Main Course Team
The dessert teams consisted of Kayla Benjamin and Kadefah Hull Maynard, who served a classic buttery vanilla sponge cake and lemon curd, topped with candied lemon slices and paired with Champagne. Also, Jewlexia Pelle and Leevan French presented a mini strawberry cheesecake with drizzles of a homemade strawberry sauce and strawberry-flavored meringue, matched with Barefoot strawberry wine.
Fig. 4. Dessert Team
The judges assessed each dish based on five criteria: taste, presentation, introduction, service, and execution, with a total of 50 points as a comprehensive test of their culinary education and expertise.
At the end of the exercise, Khimeli Jules and Chadecia Hicks emerged with the top score in the appetizer section, earning 178 points. Monique Edmeade and Sylvia Queeley won in the main course segment with 182 points, while Jewlexia Pelle and Leevan French secured first place in the dessert category with 183 points.
Interim President of the CFBC, Dr. Moyia Rowtham commended the faculty, staff and students.
“The recent CFBC Wine and Food Pairing event showcased the burgeoning culinary and communicative skills of the students and further underscored the critical role that experiential learning plays in student development,” Dr. Rowtham said.
“The combined efforts of the Director of Hospitality Studies and Culinary Arts, lecturers Chef Marshall and Mr. Dominic Stevens, reflect stellar leadership and commitment. The volunteerism of the Bar Operations Class enhanced the experience even more and highlighted the value of teamwork and multidisciplinary education. This occasion demonstrates CFBC’s dedication to quality and equipping students for success in the real world,” she added.
Present also at the event were Acting Vice-President of Academic and Student Affairs, Ms. Wanda Hughes, Acting Registrar, Mrs. Kayrisa Kelly and Dean of the Division of TVEMS, Mr. Terry Hanley.
Fig. 5. L-R: Interim President Dr. Moyia Rowtham, Culinary Students, TVEMS Dean Terry Hanley