Team Jamaica's Road to Taste Of The Caribbean 2014

Long days, sleepless nights,numerous trips cross island, trial-and-error, sometimes harsh critiques, hard task master - but in the end it was all worth it! Team Jamaica had their best showing yet in terms of the quality of medals at the recently concluded Taste of the Caribbean 2014.

Gold Medals - Caribbean Team of the Year Competition - Entire Team. Beef Competition - Gian StewartJr. Chef of the Year Competition - Sanju Smith Ice Carver of the Year Competition - Rohan Henry

Silver Medals - Pastry Chef of the Year Competition - Theresa Clarke, Chef of the Year Competition- Silverio Marrone

Bronze Medals - Ice Carver of the Year Competition - Randy Anderson, Seafood Competition - Alberto Atiles, Beef Competition - Richard Pinnock, Bartender of the year - Leoned Bloomfield

Honorary Mention - Shakera Cassie- Cheesecake Competition

Meet The Members Of Team Jamaica

Shekera Cassie - Cheesecake Competitor

Shekera began her career as a trainee in the pastry shop but was quickly promoted to a full time staff position is currently Pastry Team Leader at Couples Sans Souci. She entered the Taste of Jamaica Culinary Competition for four years in a row where she has achieved six medals in all. Shekera says that she owes all of these accomplishments to her manager and mentor Mr. Linval Green.

A certified Executive chef and a returning member from the 2013 culinary team to Miami Stewart vows to capitalized on his experience at this year’s completion in Miami.

Silverio’s culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Silverio's preference is to allow the natural flavors of food to express themselves, that’s why he does not marinate meat or seafood with a lot of herbs, and spice because it will cover the original flavor, just use salt, pepper, fresh herbs and a lot of love.

Senior Chef

Ernest Levy is currently the Sous Chef at the Grand Palladium Resort and Spa. He has Responsibility for the Three Buffet Restaurants, Sports Bar and Employee Cafeteria He currently leads the Brigade of 24personnel.

After completing studies at the Runaway Bay HEART Academy in 1989, Richard Pinnock was appointed Second Commis Chef at the Jamaica Pegasus Hotel. In 1992 he studied Culinary Arts at the Hotel and Catering Institute in Cyprus. He returned to the Jamaica Pegasus Hotel in 1995 as Chef de Partie and later Banquet Chef. He is now a Sous Chef at the Jamaica Pegasus Hotel.

Leoned Broomfield began his career in the hospitality industry as a trainee at Riu Negril at the ripe age of 18. After completing his training there for six months, Broomfield knew bartending was his calling. He is currently a bartender/waiter at the Rockhouse in Negril.

Alberto Atiles - Seafood Competitor

Alberto started his culinary journey at early age of 18 at INFOTEP Hospitality school in Puerto Plata D.R where he learned and mastered several areas of the kitchen very successfully. After hard working and studying as intern for one year and six months in two hotel properties he became Restaurant Chef, and two years and nine months later he was graduated with a diploma as Culinary Chef.

Sanju Seymour Smith is a third cook at Sandals Royal Plantation. He attended the Moneague College where he enrolled in the Hospitality and Tourism Management Program majoring in Food and Beverage major.

Rohan Henry has fifteen (15) years experience as an ice carver. He has participated in several ice carving competitions & is the in Taste of the Caribbean 2014 Ice Carver of the year.