Curaçao Culinary Team hosts successful Cook Out event with International Chef Augusto Schreiner
Willemstad May 9th 2017- In preparation for the Taste of the Caribbean competition taking place in Miami, the Curaçao Culinary team hosted their first Cook Outs at CHATA Member, Hilton Curaçao on May 8th and May 9th. During the Cook Out events the team created a delicious meal out of a Mystery Basket created by international chef, Augusto Schreiner.
Each year the Culinary team hosts several cook out events to raise funds for their participation at the Taste of the Caribbean and to practice for the actual competition. This year Australian born, Chef Augusto Schreiner, flew all the way out from Puerto Rico to show our Culinary Team some tricks and tips for their upcoming competition.
Chef Augusto Schreiner is a renowned chef with over 48 years of experience in the culinary industry. One of his many recognitions include the Cordon Blue Award presented to him by The Wine & Food Society of Puerto Rico and the Lifetime Achievement Award from the Caribbean Culinary Federation. As of 2015 Chef Augusto Schreiner has also been inducted by the Caribbean Hotel and Tourism Association into the Taste of the Caribbean Hall of Fame. This year, Chef Augusto Schreiner will also be a judge at the Taste of the Caribbean.
For the final challenge, Chef Augusto Schreiner handed the team a Mystery Basket with which the Culinary Team had to create a 3 course dinner. The content of the Mystery Basket was made known hours prior to the event. The team then had to work together to create a menu that would trigger the taste buds of our guests.
The Culinary Team and CHATA would like to extend a special thanks to the event sponsors, Delinova, Hilton Curaçao, Landhuis Chobolobo and Licores Maduro who made this event possible.
If you missed out on this great experience and chance to support our young culinary talents, you have the opportunity to attend the cook out events on May 22nd and May 29th. For more information, please contact CHATA at +5999 4651005.