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PROVIDENCIALES, Turks & Caicos Islands; Monday, July 29, 2013 - Regent Palms' Parallel23 Restaurant came alive last weekend when three Lit'l Chefs teams battled it out to become the coveted winner of the 2013 Black Box Competition. 


Under the vigilant professional guidance of Chef Eric of Beach House, Chef Eoin of Grace Bay Resorts, Chef Fritz of Amanyara, Chef Thomas of Beach House and Chef Ingo of Regent Palms, duelling junior chefs from team "Vicious Dishes", team "A'la Mode" and team "Ravioli" were judged on their creativity, presentation, taste and best unique use of the mystery ingredients provided.


At the end of the five hour long competition reigning supreme was team "Vicious Dishes" with aspiring Chefs Cydacio Morgan, Layton Lewis, Wendelique Seymour and Samiguel Daley whose winning dishes blew the judges and audience's taste buds away. 


The Lit'l Chefs' Black Box Competition culminated a week of activities for 12 students selected to participate in the 2nd annual TCI Hospitality Adventure (TCHA) Summer Camp "A Culinary Experience". Speaking after the Competition TCHTA's Executive Director Stacy Cox and TCHA Committee member said, "In 2012 the organising committee of TCI Hospitality Adventure set out to develop a Culinary Summer Camp which would nurture the culinary creativity of the participants while providing a showcase for their individual skills, techniques and styles. We were able to achieve this through the Culinary Camp which was a great way to expose students who have a great passion for Culinary Arts to new foods, recipes and new cooking techniques."


Committee member Angela Musgrove also added, "The Summer Camp was definitely a "Culinary Experience", which encouraged the students to have fun with food, eat healthy and expand their culinary palate. The experience provided the junior chefs with opportunities to sharpen their culinary skills and will promote growth in the culinary arts profession with special attention to the tenets of modern culinary development - ability, practical nutrition, workmanship, economy, presentation, creativity and concept."


During the weeklong camp the aspiring chefs participated in daily culinary sessions facilitated by expert local chefs, enjoyed daily restaurant experiences at different local hot spots and engaged in cooking challenges. After monitoring the students during the Camp four outstanding students Robinangel Simons, Layton Lewis, John-Mally Brown and Jevon Carmichael, now known as "Team TCI" were selected by the judges to participate in a year of culinary activities including Caribbean Wine and Food Festival 2013 and Taste of the Caribbean 2014.


Sponsors for this great initiative which the organising committee sees as a launching pad into the world of Culinary Arts include: TCHTA, Department of Youth Affairs, Chamber of Commerce, Tourist Board, Somewhere Café, Amanyara, Beaches Resort & Spa, Beach House, Blue Haven, Kay Jo's, Parrot Cay Resort, Point Grace, Regent Palms, Seven Stars, AIB Hotel & Restaurant Supply, Atebeyra, Caicos Express, Digicel, Faces & Fingers, Grace Bay Club, Gracebay Car Rentals, Graceway IGA, Lew 1 Shipping, Life Savers, Mama's Gift Shop, Windsong Resort, WIV, Dekkel Simmons, Pennylaine Photo Studio, Scotiabank and The Wine Cellar.



About the TCHTA:

The Turks and Caicos Hotel and Tourism Association (TCHTA) represents a wide range of members from hotels and resorts to insurance companies and financial service providers, from watersports operators to catering outlets, from taxi drivers to human resources. The Association aims to assist the organisations through networking opportunities, training, promotional activities and representation at all levels of decision-making in the Turks and Caicos Islands and the region.



Turks & Caicos Hotel & Tourism Association (TCHTA)

Tel: (649) 941-5787






Turks & Caicos Hotel & Tourism Association, P.O. Box 251, Salt Mills Plaza, Providenciales, Turks & Caicos Islands, B.W.I.
USA: 646-340-0699, Toll Free: 1-866-456-5880, Email: info [at] turksandcaicoshta [dot] com
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