Train the Trainer Program Kickstart
Kick Starting Contemporary Caribbean Cuisine in Our Train-the-Trainer Program In November 2024, chefs and culinary professionals from across the Caribbean and the United States came together for a dynamic three-day Train-the-Trainer program focused on the heart and future of contemporary Caribbean cuisine.
Representatives from St. Maarten, Jamaica, Antigua, Aruba, The Bahamas, St. Lucia, Trinidad and Tobago, and the USA gathered under one roof to explore the rich history, evolving trends, and practical techniques that define our region’s culinary identity. This initiative was held in conjunction with the Caribbean Hotel and Tourism Association during Taste of the Caribbean—marking the highly anticipated return of the competition since COVID-19.
Deep Dive into Culinary Heritage
Participants were encouraged to journey through the roots of Caribbean cuisine, exploring topics such as:
- Cassava as the first cultivated crop in the region
- Influences from the Pre-Columbian era
- The transformative impact of the slave trade
- Cultural fusions that shaped today’s flavours
Expert-Led Training
The program was led by an exceptional team of Contemporary Caribbean Cuisine Ambassadors:
Chef William “Bill” Moore (New York, USA)
Dr. Ernie Boger ( Dr. Mgt, CCC Event Liaison/ Ambassador
Liz Wunderlich (USMEF Caribbean)
Chef Debra Sardinha (Trinidad & Tobago)
Chef Erin Metivier (Trinidad & Tobago)
Chef Bill Moore opened the sessions by defining contemporary Caribbean cuisine and introducing the market basket—a cornerstone for innovative yet authentic menu creation. Liz Wunderlich, a pioneer with the U.S. Meat Export Federation in the Caribbean, refreshed participants on the diverse cuts of pork and beef, focusing on how chefs can maximize flavor and creativity by using underutilized cuts in new, exciting ways.
Chefs Erin Metivier and Debra Sardinha inspired participants with a vibrant exploration of the Caribbean’s rich history and culture, tracing the roots of our cuisine from ancient traditions to modern interpretations. Their passion brought the stories, flavors, and heritage of the region to life.
Dr. Ernest Boger underscored the power of inspiration and empowerment, sharing his profound expertise on educating, enlightening, and shaping the minds of future culinary leaders.
Deep Dive into Culinary Heritage
Participants were encouraged to journey through the roots of Caribbean cuisine, exploring topics such as:
- Cassava as the first cultivated crop in the region
- Influences from the Pre-Columbian era
- The transformative impact of the slave trade
- Cultural fusions that shaped today’s flavours
Building the Next Generation of Culinary Leaders
By the end of the program, participants not only gained new technical skills and historical insight, but also a renewed sense of purpose—to bring contemporary Caribbean cuisine to the forefront on the world stage, while training and inspiring the next generation of chefs. Chefs and educators left the room energized and inspired, ready to return to their culinary schools with a new title under their belt—Ambassadors of Contemporary Caribbean Cuisine. Armed with fresh knowledge, deeper cultural appreciation, and renewed passion, they are now poised to inspire the next generation of chefs and carry the flavors of the Caribbean to the world.