Sandals Grande Antigua Chef Cops A Top Spot in National Culinary Competition

Lyne Bonnie Poses with her Vegetarian Dish

The heat in the kitchen was no match for Kitchen Supervisor at Sandals Antigua,
Chef Andre Scott; he cooked up a storm in the meat category during the National
Culinary Competition last weekend at the Antigua & Barbuda Hospitality Training

He had 45 minutes within which to wow the judges with his meat dish. His
creation: “a touch of Caribbean with a bit of an international twist.”
In the end, his perfect blend of avocadoes, potatoes, mangoes, asparagus and beef
smothered in blue cheese sauce, with pineapple salsa on the side did, indeed,
capture the judges’ taste buds.

His decorative dish, presented in the shape of a windmill, equally impressed them.
It came as no surprise when it was announced that Scott placed first in the meat
category. Two other resorts were represented in that segment.

“I am delighted,” he said of the experience. “This is my second time entering. The
first time was a learning experience and this time is still a learning experience.”
Scott’s participation in the competition is a part of the resort’s push for its
employees to get involved in culinary-related events on island. This forms part of
Sandals’ efforts to ensure the continued development and exposure of its team

Dwayne Harrison Poses with his Seafood Dish

The Sandals Antigua chef of over seven years is already looking ahead; he has his
sights set on next year’s event.
So, too, do his other co-workers who entered the competition. Dwayne Harrison
participated in the seafood category, while Lyne Bonnie was a participant in the
vegetarian segment. Meantime, Chenay Simon entered the poultry category.
All four Sandals employees expressed the same sentiment: they enjoyed the
experience and hope to enter the competition next year.

“It was a good experience for me,” Harrison said. “It was my first time in a
culinary competition; I recognised my faults and plan to do better next year.”
Bonnie added, “It was a good experience; I would love to do it again.
She commended the tourism ministry for executing the event and also expressed
gratitude to Sandals .

“I just want to thank Sandals for giving us the opportunity to go and take part in
the competition,” Bonnie said.

Andre Scott Poses with his Meat Dish

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  1. The sad thing is Sandals will not recognize these chefs as being capable and qualified to run the entire hotel culinary department. They always bring in an expat from overseas to be in charge, while the Antiguan chefs do all the heavy work. These things needs to stop. Not only at Sandals but all the hotels in Antigua. Qualified Antiguan chefs need to be given the opportunity they so rightly deserves.
    I call on the minister of Labour to look into this practice of hoteliers constantly overlooking local talent and bringing in expats. These days our locals do get the education needed to do the job. There is absolutely no excuse for this practice any longer.

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