Sunday, July 01, 2007

The Island Supplier (TIS) Organizes Workshop for Bonaire Chefs

On Saturday afternoon, June 30, 2007, The Island Supplier (TIS) organized a workshop seminar for Bonaire chefs and restaurant owners.  About 40 chefs converged on the Culinary School, to take advantage of the opportunity to learn more about certain cuts of meats.  Images of Saturday’s workshop are available at the Bonaire Insider Photo Gallery by clicking here.

The focus of the workshop seminar was to stimulate the island’s chefs to begin preparing different cuts of meats and thus expand their menus and also to provide more economical meat dishes without sacrificing tenderness and taste.  Beef and pork were featured, starting with short, but very informative lectures by Liz Wunderlich, the Caribbean Manager of the U.S. Meat Export Federation.  Her colleague, award-winning Chef Matt Bolland of The Sunset Grill at the Aruba Radisson, translated her lecture into Papiamentu.

After each lecture, everyone entered the kitchen and watched as Chef Matt cut up different sections of both pork and beef, explaining how best to trim them and then illustrating different ways that the meats could be used.  After each session, Matt and his team pulled out samples that they had cooked for the workshop, and which the group sampled while being served red or white wine.

Thanks go to The Island Supplier for providing this workshop so that Bonaire can stay on top of the Caribbean culinary scene.  TIS is a purveyor of fine foods for Bonaire’s restaurant industry, and also offers a retail outlet for the same fine foods for Bonaire residents and visitors.  (Source:  Bonaire Insider Reporter)