GASTRONOMY FESTIVAL: Back to the first part of the cooking workshops

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It is in the heart of Marigot that the first cooking workshops of the Gastronomy Festival took place on Saturday November 12th. The sponsor of the 2022 edition, Nicolas Sale, took charge of the inauguration, brilliantly.

Rue Charles de Gaulle had been closed for the occasion, the gourmet scents were felt as you approached the arbor under which the event was taking place. As a first recipe concocted by chef Nicolas Sale, the one-day apprentices took up the challenge of cooking a sea bass carpaccio. Animated with energy by Malaïka Maxwell who translated the procedure into English, each workshop had 16 participants, studious and diligent in following the instructions of Nicolas Sale, elected "chef of the year" in 2017. Over a period of 1h30, the budding cooks prepared the various ingredients, made the cuts and the cooking necessary to develop the recipe, prepared their plate, leaving room for their own creativity, all in a relaxed and sharing atmosphere. Renee Blackman then took over with her pork loin recipe enhanced with a marinated mango barbecue sauce and a crispy mashed plantain banana, the star ingredient of the 2022 Gastronomy Festival. After the passage of Danitza Matthew who passed on his knowledge to the students by guiding them in the preparation of a pigtail stew, it was chef Bastian Schenk of Villa Hibiscus, supported by Sarah, who presented his recipe for Saint-Pierre with colombo flavors with coriander milk mango papaya banana chutney.

The taste buds of the assembly literally exploded during the making of the latter. Throughout the afternoon, the older students did not hide their joy and their pride in being able to cook in the presence of such renowned chefs who regularly visited each work surface for a touch of personalized attention and their give valuable advice._VX

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