The 2018 Taste of Belize Festival has been scheduled for July 21, 2018, by the Belize Tourism Board (BTB) at the Princess Hotel & Casino in Belize City.
A signature event by the BTB, the Taste of Belize food festival features culinary competitions such as the Belize Master Chef, Junior Chef, Bartender of the Year, and Pastry Chef.
Belize offers a potpourri of cuisines and the Taste of Belize Festival is a great opportunity to taste the variety of cookery from the eclectic cultures of Belize like the Maya, Garifuna, Creole, and Mestizo.
The Taste of Belize is an exciting food festival that celebrates the creativeness of Belize’s food industry and the BTB is inviting everyone to come and savor the delicious flavors of Belize at this event.
Scroll down for the event details including the application forms and criteria:
Taste of Belize 2018
Bartender of the Year Competition
Rules and Guidelines
- The bartending competition is open to any Belizean, born or naturalized, who has been employed as a bartender in Belize for 2 years or more.
- This competition takes into consideration the bartenders’ skills, speed and ingenuity and will consist of 3 rounds; the first two are elimination rounds.
- Eight competitors will compete in Round 1 comprising of 2 groups of 4. After the completion of round 1 the scores will be presented and the top 4 bartenders will advance to Round 2 and 4 bartenders will be eliminated.
- At the end of Round 2, the scores will be presented and the top 3 bartenders will advance to the last round. The other will be eliminated.
- At the end of this Round 3, the scores will be presented. The winners will be announced for 1st, 2ndand 3rd place based on total score for all 3 rounds.
- By participating in this event, the competitor acknowledges and agrees that the BTB reserves the right to call upon him/her to represent Team Belize in any future Taste of the Caribbean competitions and any other marketing initiatives deemed necessary to promote Belize, its cuisine and culture.
Round #1 – Rum Competition
The bartenders must present a classical rum cocktail with their own twist from the below list of classical rum cocktails.
The bartender has 10 minutes to prepare, serve 3 orders of the classic rum cocktail for the judges and prepare 12 samples. 5 minutes will be allotted to each competitor to clean the bar area after all the samples are prepared.
Round #2 – Vodka Competition
The vodka cocktail presented must be a culinary cocktail utilizing local vodka of choice. A culinary cocktail is a cocktail that contains some food element or culinary technique that produces the sensation and flavor of food, or a meal in the liquid form.
The bartender has 15 minutes to prepare, serve 3 orders of the cocktail for the judges and prepare 12 samples. 10 minutes will be allotted to each competitor to clean the bar area after all the samples are prepared.
Round #3 – The Finals
The 3 finalists will have to prepare 1 cocktail based on a mystery box of ingredients. Bartenders will use all mystery ingredients to create their cocktail. They will have access to the bar items and equipment which will be used to prepare their unique cocktail. Any unused items must be returned within that time.
The bartender has 20 minutes to prepare, submit recipe, serve 3 orders of the cocktail for the judges and prepare 12 samples. 10 minutes will be allotted to each competitor to clean the bar area after all the samples are prepared.
Judging
Round 1
- Creativity 35 points
- Taste 25 points
- Technique and skills 15 points
- Presentation 15 points
- Showmanship and personality 5 points
- Cleanliness 5 points
Round 2
- Taste and Balance 35 points
- Originality of drink/recipe 25 points
- Technique and skills 15 points
- Presentation 15 points
- Showmanship and personality 5 points
- Cleanliness 5 points
Round 3
- Taste and Balance 35 points
- Originality of drink/recipe 25 points
- Technique and skills 15 points
- Presentation 15 points
- Showmanship and personality 5 points
- Cleanliness 5 points
The bartender with the highest score will be the Bartender of the Year 2018.
RUM CLASSICAL COCKTAILS
Bacardi cocktail
Between the Sheets (cocktail)
Blue Hawaii (drink)
Brass Monkey(cocktail)
Classic cocktail
Cojito
Cuba Libre
Daiquiri
Dark ‘N’ Stormy
El Presidente (cocktail)
Flaming Doctor Pepper
Flaming volcano
Fluffy Critter
Grog
Gunfire (drink)
Hangman’s Blood
Harlem Mugger
Hot buttered rum
Hurricane (cocktail)
June bug (cocktail)
Long Island Iced Tea
Lumumba (drink)
Macuá
Mai Tai
Margajito
Mary Pickford (cocktail)
The Modernista
Mojito
Navy Grog
Orange Whip
Painkiller (cocktail)
Piña colada
Planter’s Punch
Prairie Fire(mixed drink)
Rompope
Rum Collins
Rum Swizzle
Ryhito
Scorpion bowl
South Side (cocktail)
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Ti’ Punch
Tom and Jerry(cocktail)
Zombie (cocktail)
Rules and Guidelines
- The culinary competition is open to any Belizean, born or naturalized, food and beverage students and kitchen apprentices or any cook with less than 2 years of professional experience not over the age of 19 years.
- The competitor must create a unique dish using his/her choice of ingredients. Competitors must prepare a main dish that reflects Belizean and/or regional cuisine.
- Each competitor will be given a mystery basket containing all the ingredients necessary for them to produce a dish. They will have access to the pantry items and equipment which will be used to prepare their unique dish. Any unused pantry items must be returned within that time.
- Competitors have 1 hour to prep, cook, plate and serve (15 minutes prep/write menu and 45 minutes to cook, serve the 3 dishes for the judges and plate 3 tasting plates). 10 minutes will be allotted to each competitor to clean the kitchen area after all the samples are prepared.
- White plates will be provided however, competitors may choose to bring their own plates for service. They can bring and use small ramekins or accent pieces if they wish.
- Any time taken after the assigned finish time will count towards a 1 point per minute penalty. After 5 minutes of overtime, the dish will be disqualified.
- Competition slots will be selected on a first come first pick basis.
- By participating in this event, the competitor acknowledges and agrees that the BTB reserves the right to call upon him/her to represent Team Belize in any future Taste of the Caribbean competitions and any other marketing initiatives deemed necessary to promote Belize, its cuisine and culture.
Judging Criteria
- A total of 8 competitors will be competing in 2 groups of 4. The scores and winner of the competition will be shared after all 8 competitors have completed the competition.
- Competitors will be judged on the floor on skills, techniques, hygienic standards and timing. The dish should reflect modern techniques and Belizean or regional influences.
- All ingredients and garnishes which are a part of the dish should be edible and functional.
- Timeline of service will be critical.
- The dish will be presented to the judges 1 hour after the competition starts.
- Each competitor must prepare 3 identical dishes and 3 tasting plates.
The scoring will be done as follows:
Tasting
Presentation 10 points
Creativity 10 points
Belizean Ingredients 15 points
Taste/Texture/Flavor Balance 30 points
Total 65 points
Kitchen Mis en place
Mis en place – culinary skills 5 points
Proper use of ingredients 5 points
Organization 5 points
Total 15 points
Floor/Cooking Station
Culinary Skills and Cooking Technique 10 points
Organization and Timing 5 points
Cleanliness 5 points
Total 20 points
Utensils
- All utensils will be provided. Competitors may choose to bring their own knife set.
- Pantry items and utensils will be made available to the competitors ten minutes before the competition.
- Competitors must always keep their workstations clean. A more deliberate cleaning should be done after each round to ensure that the continuing competitors start off with a clean workstation.
- All workstations will be identical and will consist of 1 8-foot table and a 6 burner stove.
- A cooler and ice will be provided.
- A bowl will be provided to wash up.
- Cleaning utensils and chemicals will be provided.
The competitor with the highest score will be the Junior Chef of the Year 2018.
Rules and Guidelines
- The culinary competition is open to any Belizean, born or naturalized, who has been employed as a chef in Belize for 3 years or more.
- This cooking competition takes into consideration the chefs’ skills, speed and ingenuity.
- The Master Chef Competition will be a game of passion, proficiency and skill; and in the end, only 1 chef will be named Master Chef of the Year 2018.
- Each round will consist of a ‘mystery basket’. Chefs will use all mystery ingredients to create their dish. They will have access to the pantry items and equipment which will be used to prepare their unique dish. Any unused pantry items must be returned within that time.
- White plates will be provided. Chefs may choose to bring their own plates for service. They can bring and use small ramekins or accent pieces if they wish.
- Any time taken after the assigned finish time will count towards a 1 point per minute penalty. After 5 minutes of overtime, the dish will be disqualified.
- Competition slots will be selected on a first come first pick basis.
By participating in this event, the competitor acknowledges and agrees that the BTB reserves the right to call upon him/her to represent Team Belize in any future Taste of the Caribbean competitions and any other marketing initiatives deemed necessary to promote Belize, its cuisine and culture.
Round 1 –
Eight competitors will compete in Round 1 comprising of 2 groups of 4. Each chef will have 45 minutes to prep, cook, plate and serve an entrée (10 minutes prep/write menu and 35 minutes to cook and serve the 3 dishes for the judges and plate 3 tasting plates). 10 minutes will be allotted to each competitor to clean the kitchen area after all the samples are prepared. After all 8 chefs have completed this round, the scores will be presented. The 4 chefs with the highest score will continue on to the next level and the other 4 chefs will be eliminated.
Round 2 – Entrée
Each of the remaining 4 chefs will have 45 minutes to prep, cook, plate and serve an entrée (10 minutes prep/write menu and 35 minutes to cook, serve the 3 dishes for the judges and plate 3 tasting plates). After, each chef has 10 minutes to clean the kitchen area. At the end of this round the scores will be presented. The three chefs with the highest score inclusive of round one results will continue onto the next level and the other chef will be eliminated.
Round 3 – Dessert
Each of the remaining 3 chefs will have 40 minutes to prep, cook and serve a dessert (10 minutes prep/write menu and 30 minutes to prepare a dessert, serve the 3 dishes for the judges and plate 3 tasting plates). 5 minutes will be allotted to each competitor to clean the kitchen area after all the samples are prepared. At the end of this round, the scores will be presented. The winners will be announced for 1st, 2nd and 3rdplace based on total score for all 3 rounds.
Judging
- Chefs will be judged on the floor on skills, techniques, hygienic standards and timing. The dish should reflect modern techniques and Belizean or regional influences.
- All ingredients and garnishes which are a part of the dish should be edible and functional.
- Timeline of service will be critical.
- Each chef must prepare 3 identical dishes and 3 tasting plates.
The scoring will be done as follows:
Tasting
Presentation 10 points
Creativity 10 points
Belizean Ingredients 15 points
Taste/Texture/Flavor Balance 30 points
Total 65 points
Kitchen Mis en place
Mis en place – culinary skills 5 points
Proper use of ingredients 5 points
Organization 5 points
Total 15 points
Floor/Cooking Station
Culinary Skills and Cooking Technique 10 points
Organization and Timing 5 points
Cleanliness 5 points
Total 20 points
Utensils
- All utensils will be provided. Chefs may choose to bring their own knife set.
- Pantry items and utensils will be made available to the chefs 10 minutes before the competition.
- Chefs must always keep their workstations clean. A more deliberate cleaning should be done after each round to ensure that the continuing contestants start off with a clean workstation.
- All workstations will be identical and will consist of one 8-foot table and a 6 burner stove.
- A cooler and ice will be provided.
- A bowl will be provided to wash up.
- Cleaning utensils and chemicals will be provided.
The chef with the highest score will be the Master Chef of the Year 2018.
Rules and Guidelines
- The culinary competition is open to any Belizean, born or naturalized, who has 3 or more years of professional experience in baking and pastry.
- This one of a kind cooking competition takes into consideration the chefs’ skills, speed and ingenuity.
- The Pastry Chef Competition will be a game of passion, proficiency and skill; and in the end, only 1 chef will be named Pastry Chef of the Year 2018.
- All ingredients for decorating that needs to be pre-made, solely because of the drying time of the items can be brought in pre-made. A description of these items will be shared with the judges and be approved before the competition.
- Ribbons, tulle, etc., may be used to carry out a design. Non-edible items may not be used in place of sugar mediums; for example, plastic pearls instead of fondant pearls. “Edible Images” are allowed and will be judged in context with the entire entry. All entries must be completely edible except for items such as columns, cake toppers, supports, wires, and stamens.
- Each chef must supply any other accessories needed for the decoration of the dessert. However, each competitor must have prior approval from the judges.
- Work stations should always be clean and all contestants must clean their workstations at the completion of the competition. Cleaning utensils and chemicals will be provided.
- Chefs will have access to the pantry items and equipment which will be used to prepare their unique dish. Any unused items must be returned within that time.
- White plates will be provided. Chefs may choose to bring their own plates for service. They can bring and use small ramekins or accent pieces if they wish.
- Any time taken after the assigned finish time will count towards a 1 point per minute penalty. After 5 minutes of overtime, the dish will be disqualified.
- Competition slots will be selected on a first come first pick basis.
- By participating in this event, the competitor acknowledges and agrees that the BTB reserves the right to call upon him/her to represent Team Belize in any future Taste of the Caribbean competitions and any other marketing initiatives deemed necessary to promote Belize, its cuisine and culture.
Round 1 – Pastry with Local Infusion
There will be a total of 4 chefs at the start of the competition. Each chef will have 60 minutes to prepare a dessert (10 minutes prep/write menu and 50 minutes to prepare, serve the 3 dishes for the judges and plate 3 tasting plates). 10 minutes will be allotted to each competitor to clean the kitchen area after all the samples are prepared. After all 4 chefs have completed this round, the scores will be presented. The 3 chefs with the highest score will continue onto the next level and the other chef will be eliminated.
Round 2 –Mystery Basket
Three chefs will have 75 minutes to prepare a dessert (10 minutes prep/write menu and 65 minutes to prepare, serve the 3 dishes for the judges and plate 3 tasting plates). 10 minutes will be allotted to each competitor to clean the kitchen area after all the samples are prepared. After all 3 chefs have completed this round, the scores will be presented. The winners will be announced for 1st, 2nd and 3rd place based on total score for both rounds.
Judging
- Chefs will be judged on their skills and techniques and hygienic standards.
- The dessert will be judged on its taste, texture, and overall presentation.
The scoring will be done as follows:
Cooking Skills / Culinary Techniques
Skills and Craftsmanship 20 points
Creativity 15 points
Sanitation/Organization/Accuracy 5 points
Total 40 points
Taste/Presentation
Flavor and texture 30 points
Presentation 20 points
Use of local ingredients 10 points
Total 60 points
The chef with the highest score will be the Pastry Chef of the Year 2018.
Taste Of Belize 2018 Application Form
Taste Of Belize 2018 Vendor Application Form
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