Saturday, 30 July 2016
Wednesday, 24 February 2016
Grenada Cake Wars: Grenada Cake Wars in Trinidad!I know I'm a bit lat...
Grenada Cake Wars: Grenada Cake Wars in Trinidad!I know I'm a bit lat...: Grenada Cake Wars in Trinidad! I know I'm a bit late, but it's better late than never, and I just have to share my experience t...
Thursday, 11 February 2016
Grenada Cake Wars in Trinidad!
I know I'm a bit late, but it's better late than never, and I just have to share my experience thus far. Grenada Cake Wars is growing in ways I can't possibly imagine. My team was given an opportunity to showcase our skills at the culinary competition "Making The Cutt" on January 15th, 2016.
Making The Cutt is an annual competition that is organised by the Trinidad Hotel, Restaurants and Tourism Association. This Competition would identify talented chefs, pastry chefs and bartenders who will then form their national culinary team to compete at the "Taste Of The Caribbean" competition. Now, I've done my home work and I can tell you that Trinidad has been on a winning streak for the last couple of years. Although we were not a part of the competition, with the level of skills that we saw, we were a bit intimidated. But of course, we still wanted to do our best and we were ready for the challenge.
We had 2 days to prepare our game plan;
and with team work we would be able to execute the cakes we decided on. We may have gotten a little carried away with how beautiful Trinidad is, and I had to remind them why we were here, well......try.
Show me your game faces
Day 1 was all about getting the ingredients together for our cakes. We spent our day with Mrs Michelle Young who is the Executive Assistant of the THRTA. She was so kind, and full of joy. I have never met someone so easy going and down to earth; she was like a breath of fresh air. The day was long, but we managed to stay focused. We even went the extra mile by offering to prepare breakfast which included a fruit bowl and lunch for the THRTA team.
Day 2, we headed to the Culinary institute to get started on the cakes. We were greeted by an amazing team of people who were willing to share their knowledge in a heartbeat. There were a few set-backs which only added to the nerves, but we managed to pull ourselves together. Yes I know, most of you probably said it at the beginning of the blog....she can't bake. I know I had the easiest part because I was no baker. However, i tried to help in any way I could. I was given to task to grease the pans, which I think is just as important as baking the cake... :).
Not only did we had an awesome day at the institute, but we also learnt a lot from the Chefs and Pastry Chefs and was so excited to put it into practice. Dinner was served by Mr. Ottley and his trainee team....and boy I tell yuh, the food was out of this world.
We were served, lamb stuffed with dried fruits, with vegetables and fried okra. For desert we had black pepper ice cream. I know what you're thinking ...black pepper????? Yes!!!! Most interesting flavour I've ever tasted. More Please!!!
The day was finally here; not only did we have to cover two 3 feet cakes, we also had food that needed to be prepared on the same day of the exhibition!!!!! How are we going to pull this off???
Kellon Maximay was a true team player; we arrived at the culinary institution around 9 am, where he went straight to work. For breakfast, he prepared roasted bake with scrambled eggs and saltfish souse. For those of you who don't know what that is, it's one of Grenada's traditional dishes that includes saltfish and vegetables.
Breakfast was served with a fruit bowl,which included pineapples, bananas, watermelon,
and cantaloupe.
For lunch, he served stir-fried pasta, sautéed vegetables with Italian bake chicken. Yuuuuuuuuummmmy; was I proud of him.
Food was completed, now for the cakes. They only had 4 hours to pull this off. You would think that 4 hours was a lot, but trust me it wasn't. But we had a great support team back home, who motivated us and was there every step of the way.
We are one people and together we will aspire
As the time elapsed, the cakes started to take their shapes, boy was I doing my happy dance. Creativity at it's best! Rachael Peters and Kellon Maximay gave it 100%.
Rachael Peters cake
Kellon Maximay's Cake
He also got a helping hand from Chef Jenny.
I was impressed with the Final product. The audience was stunned, because there is no such thing as a cake decorating competition in Trinidad, so seeing a cake come to life was new and they loved it. They were amazed that the design was all cake and the details were edible.
Rachael Peters cake reflected on the most well known elements of Trinidad's Carnival, Pretty Mass. It's interpretation of the spirit of the masqueraders who revel from sunrise to sunset.
Cake Flavor Mint Chocolate Chip.
Light mint pound cake infused with our very our Grenadian Chocolate Chips.
Kellon Maximay's Cake reflected on one of our main highlights of carnival...JAB JAB. JAB JAB is a traditional J'Ouvert Band. I have fond memories of being afraid of them as a child. They would cover themselves with ole' oil, carry chains and live snakes and wear a helmet made out of cow horns. It sounds scary, but once you put the ole oil on your skin you instantly become one of them. The vibes real nice.
Kellon's Cake
With his designed, he also incorporated our local Rum, and the many flavors we have to offer. He made a sponge cake with our local Coconut Rum.
We were very happy with the finished product. Kellon and Rachael were awarded certificates for participation.
This experience is one that will always be remembered. The lessons that were learnt and the obstacles that were faced: with determination any thing is possible.
I would like to thank Mr Brain Frontin and his team for giving us this opportunity to come to their beautiful island Trinidad.. Also, to the Grenada Distillers and the Cultural Foundation for their contributions. Thank you to the persons that supported us throughout this journey.
Grenada Cake Wars; where family and creativity comes together.
I know I'm a bit late, but it's better late than never, and I just have to share my experience thus far. Grenada Cake Wars is growing in ways I can't possibly imagine. My team was given an opportunity to showcase our skills at the culinary competition "Making The Cutt" on January 15th, 2016.
Making The Cutt is an annual competition that is organised by the Trinidad Hotel, Restaurants and Tourism Association. This Competition would identify talented chefs, pastry chefs and bartenders who will then form their national culinary team to compete at the "Taste Of The Caribbean" competition. Now, I've done my home work and I can tell you that Trinidad has been on a winning streak for the last couple of years. Although we were not a part of the competition, with the level of skills that we saw, we were a bit intimidated. But of course, we still wanted to do our best and we were ready for the challenge.
We had 2 days to prepare our game plan;
and with team work we would be able to execute the cakes we decided on. We may have gotten a little carried away with how beautiful Trinidad is, and I had to remind them why we were here, well......try.
Show me your game faces
Day 1 was all about getting the ingredients together for our cakes. We spent our day with Mrs Michelle Young who is the Executive Assistant of the THRTA. She was so kind, and full of joy. I have never met someone so easy going and down to earth; she was like a breath of fresh air. The day was long, but we managed to stay focused. We even went the extra mile by offering to prepare breakfast which included a fruit bowl and lunch for the THRTA team.
Day 2, we headed to the Culinary institute to get started on the cakes. We were greeted by an amazing team of people who were willing to share their knowledge in a heartbeat. There were a few set-backs which only added to the nerves, but we managed to pull ourselves together. Yes I know, most of you probably said it at the beginning of the blog....she can't bake. I know I had the easiest part because I was no baker. However, i tried to help in any way I could. I was given to task to grease the pans, which I think is just as important as baking the cake... :).
Not only did we had an awesome day at the institute, but we also learnt a lot from the Chefs and Pastry Chefs and was so excited to put it into practice. Dinner was served by Mr. Ottley and his trainee team....and boy I tell yuh, the food was out of this world.
We were served, lamb stuffed with dried fruits, with vegetables and fried okra. For desert we had black pepper ice cream. I know what you're thinking ...black pepper????? Yes!!!! Most interesting flavour I've ever tasted. More Please!!!
The day was finally here; not only did we have to cover two 3 feet cakes, we also had food that needed to be prepared on the same day of the exhibition!!!!! How are we going to pull this off???
Kellon Maximay was a true team player; we arrived at the culinary institution around 9 am, where he went straight to work. For breakfast, he prepared roasted bake with scrambled eggs and saltfish souse. For those of you who don't know what that is, it's one of Grenada's traditional dishes that includes saltfish and vegetables.
Breakfast was served with a fruit bowl,which included pineapples, bananas, watermelon,
and cantaloupe.
For lunch, he served stir-fried pasta, sautéed vegetables with Italian bake chicken. Yuuuuuuuuummmmy; was I proud of him.
Food was completed, now for the cakes. They only had 4 hours to pull this off. You would think that 4 hours was a lot, but trust me it wasn't. But we had a great support team back home, who motivated us and was there every step of the way.
We are one people and together we will aspire
As the time elapsed, the cakes started to take their shapes, boy was I doing my happy dance. Creativity at it's best! Rachael Peters and Kellon Maximay gave it 100%.
Rachael Peters cake
Kellon Maximay's Cake
He also got a helping hand from Chef Jenny.
I was impressed with the Final product. The audience was stunned, because there is no such thing as a cake decorating competition in Trinidad, so seeing a cake come to life was new and they loved it. They were amazed that the design was all cake and the details were edible.
Rachael Peters cake reflected on the most well known elements of Trinidad's Carnival, Pretty Mass. It's interpretation of the spirit of the masqueraders who revel from sunrise to sunset.
Cake Flavor Mint Chocolate Chip.
Light mint pound cake infused with our very our Grenadian Chocolate Chips.
Kellon Maximay's Cake reflected on one of our main highlights of carnival...JAB JAB. JAB JAB is a traditional J'Ouvert Band. I have fond memories of being afraid of them as a child. They would cover themselves with ole' oil, carry chains and live snakes and wear a helmet made out of cow horns. It sounds scary, but once you put the ole oil on your skin you instantly become one of them. The vibes real nice.
Kellon's Cake
With his designed, he also incorporated our local Rum, and the many flavors we have to offer. He made a sponge cake with our local Coconut Rum.
We were very happy with the finished product. Kellon and Rachael were awarded certificates for participation.
This experience is one that will always be remembered. The lessons that were learnt and the obstacles that were faced: with determination any thing is possible.
I would like to thank Mr Brain Frontin and his team for giving us this opportunity to come to their beautiful island Trinidad.. Also, to the Grenada Distillers and the Cultural Foundation for their contributions. Thank you to the persons that supported us throughout this journey.
Grenada Cake Wars; where family and creativity comes together.
Sunday, 7 February 2016
Grenada Cake Wars Finale Report: 'Pure Grenada'
This entire weekend was epic. It was October 24th 2015 which means, as a Grenadian, it was the day before we remember the end of a good thing or the start of a better one (depending on which side of the revolution you were on). So with the theme 'Pure Grenada', it was the perfect opportunity for the decorators to remind us of how far we have come as one people.
When Larneth and her look-alike son rolled into the arena, I'll be honest I was worried for this team. But by the time I glimpsed the first hand of fig and the neatest basket weave I've ever seen, I knew this wasn't a 'Sanford & Son' situation and this wasn't a junk-yard. Oh no! We were about to be part of a grand exhibition of talent.
Nothing says Grenada more than cocoa, nutmeg and bananas. We cultivate them, sing about them, dance with them. I could remember the primary school days and independence day concerts right now.
Speaking of heads, Kellon managed to fix up his horned helmet, which was great. It is after all the most symbolic feature of J'ouvert morning. Now all that's left was some blood, chains and why not a live snake or two.
Larneth gave us nutmeg cake with her own home-made nutmeg jam filling. This is something I've always wanted to buy in a bakery or a cafe with a cup of tea. Home-Made, Sweet Traditions, take notes please.
Sheena
 |
| Ann Marie's Pure Grenada fruit cupcake |
The crowd at the Grenada Youth Center was hyped and the Grenada Cake Wars finalists Ann Marie Pilgrim, Kellon Maximay, Larneth Slocombe and Sheena Gellineau had their game face on. Today was no kinda jokey matter. Behind the smiles, were people determined to win that first prize. Everyone was on edge, waiting for the buzzer to go off. The crowd drew closer as the decorators placed their hands on their backs, military style and on the signal, jumped into action.
Team Pilgrim was dipping and releasing fondant like a well-oiled Volkswagen. It was obvious that they were used to this and good at it.
Kellon and previously eliminated contestant, Shelly were manning down his station at the other end of the room. Kellon, who was facing the mishap of another broken piece upon arrival, was going to need all the help he could get to stay in the competition.
 |
| Kellon receiving a last word of encouragement from judges Thomas Andrews, Laurel Bruno and Lexan Fletcher |
Sheena was alone at the back with what looked like Mission Impossible. There lay a map of Grenada cake with a crumb coat. A very accurate map, I must add. I turned my back for like what felt like 5 minutes, and then there is was, perfectly covered in fondant. Who does that? Sheena does, obviously.
You could see that the audience was totally amazed by the cakes as they were decorated. They were willing to stand up for hours just to see how each cake was shaping up and shaping up they were. Even hosts of the event, Shere-Ann Noel and Kareem Alexis were pitting against each other for a winning baker.
Larneth's basket weave was almost complete and the fruits were taking on a realistic shape. Side note to the international folks. We don't eat bananas unless they look like this:
 |
| If it ent have tac tay, it ent good yet |
When Shelly starting going around Kellon's cake with dark chocolate syrup, I held my breath. Were they going to do what I think they were doing? She slowly traced the piping bag around the edge in a mesmerising, steady rhythm and the syrup slid down in these imperfectly perfect lines. And just like that, delicious jab-jab oil stains trailing down the road.
 |
| Black glitter adds the right amount of splatter |
I must have spent about 3 minutes at Sheena's table trying to figure out what was missing. Then it hit me. Where was Petit Martinique? Don't want us to have a Antigua and Barbuda situation on our hands. You know how easily sisters fight over clothes much less for recognition.
Ann Marie and her husband didn't break momentum one bit, covering and piping cake after cake. Those six cakes were done in no time and then they pulled out this amazing spice toppers, all made of fondant.
As you can see, the contestants were firing their best shots in this competition. I couldn't tell who would walk away with the prize. Even the audience gave me conflicting opinions. Some were attracted to the neatness and clean lines of Sheena's map cake whereas others loved the innovation of Kellon's Jab Jab cake, especially the kids (they still believe there's a jab on Sesame Street). Not to mention some already came to support a particular decorator no matter what he did. I mean, Kellon's clan printed t-shirts. Can somebody sing "We are family"?
Pull out your history books with me for a while. We were first called Conception Island by Christopher Columbus and then eventually adopted the nickname, the Spice Isle, after all we do have the best variety of spices in the region. However, a few years back we were given a new handle, Pure Grenada. I think this competition really helped, not only the bakers, but all of us to understand and accept the meaning of that catchphrase.
Larneth explained that being Grenadian, a pure Grenadian, was what she saw in her mom; an industrious estate worker who would carry the produce of that day in a basket on her head. Now this is one of the most enviable skills in the world and Grenada is one of few Caribbean islands where this still takes place. I wonder if there is anyone in my generation who could carry a basket of fruit or a full bucket of water on their heads, up a hill, WITHOUT using their hands.
 |
| Sheena's Guava/Lemongrass and Coconut/Chocolate Pure Grenada cupcakes |
Now watch how she made a cake do the same thing. Amazing!
 |
| Larneth teaching the model how to balance |
Not only did the participants 'mash up' the decorating section but the baking as well. Ann-Marie brought us the well-loved fruit cake. Now, I need Christmas to come like yesterday.
To complete his theme of the eerie darkness of the dawn festivities, Kellon came with Grenada Chocolate everything. His cake, frosting and drizzle were full of 72% and 60% chocolate bar goodness. And we can't forget the nutmeg, cinnamon, clove and ginger in the mix. I'm confused though because it's common knowledge that Jabs love their salted fish. To all the professed oil mas revellers reading this, would you be able to resist these cupcakes?
Sheena infused local flavour in everything with a Coconut Rum sponge cake and Grenada Chocolate frosting filling. Oh, did I mention there was a second cake? Wait for it... a Vanilla cake with a densely delicious Guava filling and light Lemon Grass butter-cream. She had me like...
The final cakes looked like this:
Larneth
 |
| Provision Perfection |
Sheena
 |
| Pretty ladies in National wear |
 |
| Oil down bubbling over |
 |
| Jab twins eating ah food |
 |
| Spicy explosion |
Ann Marie
 |
| Elegant pod placement |
Kellon
 |
| Ah, look at Jab-Jab |
Now giving it to you straight outta the judges' mouths:
People's Choice Award compliments AJ & Associates: Sheena Gellineau
Best Tasting Cake compliments Columbian Emeralds: Sheena Gellineau
 |
| Goodness, Gracious Guava filling |
Fourth place: Ann Marie Pilgrim
Third place: Larneth Slocombe
Second place: Kellon Maximay
First place winner: Sheena Gellineau
Sheena walked away with the first prize trophy compliments Sports Awards and Trophy Zone, $1000 compliments Real Value Supermarket, a cake mixer compliments Courts, a phone compliments Digicel and one thing any kitchen lover would want: a Rachel Ray Hard Enamel non-stick 14 piece cookware set compliments CC6 and Food network. Not to mention she will have the privilege to study on a world renown pastry chef.
Grenada Cake Wars was simply amazing. I hate that it's already over. Seeing these bakers/decorators create under pressure was a rare treat! Congratulations Sheena on your clean sweep and Food Network recognition. Thanks to everyone who contributed to the success of the event. Finally, thanks to Charanel Andrew, the Dream Catcher, for showing us how to reach for the sky and touch the stars.
 |
| Rachel Ray cookware as seen on Food Network |
For more details and pictures about the event you can go to the Grenada Cake Wars Facebook Page:
https://www.facebook.com/grenadacakewars
https://www.facebook.com/grenadacakewars
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