Aswad Forde recently represented T&T at a culinary competition held in Mexico.
He featured among 11 top chefs from Hyatt Hotels across Mexico and the Americas with Aswad representing T&T’s Hyatt hotel from T&T.
Given a mystery basket of five ingredients, each chef was asked to prepare two dishes. He opted to do a Chicken Roulade – deboned stuffed whole chicken with potato choka and sautéed corn smut and his favorite, Trini Fusion – a Mexican cheesy cou cou with baked sea bass in an heirloom tomato and fennel creole sauce.
Aswad took inspiration from T&T’s blend of cultures and historical influences and wanted to highlight Trini flavors. The responsewas one of surprise and enjoyment. He received many compliments on the combination of flavors and the unique incorporation of the mystery ingredients.
“I encourage anyone who has such an opportunity, to welcome it openly as the knowledge and information shared are truly immeasurable. As a Chef you are constantly gaining knowledge and expanding your skills for the benefit of creating a culinary journey of flavors”, said Aswad.
According to the Executive Chef at Hyatt Regency Trinidad, “We are very proud of Aswad. His participation in the competition and representation of Trinidad and Tobago’s vibrant island culture was a significant achievement. It was an honor to see the country’s culinary heritage celebrated on the international stage.”