After months of preparation, Trinidad and Tobago’s National Culinary Team was honoured at a farewell dinner ahead of its departure to compete in the Caribbean Hotel and Tourism Association’s Taste of the Caribbean 2026 in Barbados next week.
Food is deeply woven into Trinidad and Tobago’s cultural identity, and its culinary professionals have long helped showcase that heritage beyond our shores.
Chairman of Tourism Trinidad Ltd, Benedict Hatem, said for the national team heading to Barbados, the opportunity is another chance to demonstrate the talent and creativity that make the country’s food and beverage industry distinctive.
“We are a people who have a serious debate about who makes the best doubles, whether pelau should have ketchup, whose mother makes the best Sunday lunch, who have the best macaroni pie, and it goes on and on. And somehow, everyone is convinced that their version is the correct one. That passion for food is one of the things that makes our destination special.”
This year’s participation also marks an important return for Trinidad and Tobago. The national team last competed in 2019, before Taste of the Caribbean was suspended from 2020 to 2023 amid the COVID-19 pandemic.
Although the competition resumed in 2024, T&T was absent from the following two editions, making this year’s appearance its first in seven years.
Team Manager Michelle Young outlined some of the work involved in bringing the competitors together.
“So after 12 practice sessions, 13-plus practice individual sessions, difficult conversations, time we had to pause, breathe, listen, pivot, and try again and again, videos sent from home kitchens, ideas exchange, menu concepts and drinks tested, thrown out, redone, refined, jacket and uniform fittings, road trip to the Cocoa Museum, just to name a few.”
The preparation also drew on the experience of former national team members, who provided mentorship along the way. Mrs Young acknowledged their contribution to the team’s development.
“They were there at practice sessions, mentoring, sharing knowledge, encouraging, and I’m eternally grateful.”
The team’s journey has also been supported by corporate partners, including Massy Group and Angostura Limited.
Vice President of Corporate Communications at Massy Group, Dionne Ligoure, said the decision to support the national team was rooted in the importance of food to Caribbean culture and the commitment demonstrated by the competitors.
“When you see the talent and the passion and the commitment demonstrated by this team, it really is motivating, and it’s really easy to understand why Massy chose to be a part of their journey.”
Angostura also extended its support to the team this year, with its products incorporated into both culinary and beverage preparations. Executive Manager of Marketing, Hazel Ann Marshall, says investing in the development of these professionals is important to the future of the industry.
“We believe that investing in our culinary and hospitality professionals is an investment in the future of our industry and the continued recognition of Caribbean excellence.”
The team comprises Head Chef Nathanael Gebode, Sous Chef Alejandro Mayers, Pastry Chef Keenan Lezama and Bartender Ronaldo Auguste, under the guidance of Coach Chef Jeremy Lovell.
As they head to Barbados, the team will be looking to build on Trinidad and Tobago’s proud culinary legacy, showcase the country’s food and beverage talent and bring further recognition to the national industry on the regional stage.