As the countdown begins to the 2025 Taste of the Caribbean Competition, Barbados’ national culinary champions are doubling down on preparation, determined to defend their title on home soil and showcase the country’s innovative approach to Caribbean cuisine.
The Barbados National Culinary Team is turning up the heat as it prepares to defend its title as Caribbean National Team of the Year at the 2025 Taste of the Caribbean Competition, which will be hosted for the first time in Barbados next month.
At a media update held on Monday at the Hilton Barbados Resort, officials of the Barbados Hotel and Tourism Association (BHTA) introduced the team and shared their strategy for retaining the coveted title at the Caribbean Hotel and Tourism Association (CHTA) event, set for November 16–18 at the Wyndham Grand Barbados.
BHTA special projects manager Tessalee Moore, who is also project lead for the culinary initiative, announced that the 2024 championship team has been re-selected to represent Barbados, in keeping with the two-year tenure structure.
“It is with pride and anticipation that we present the 2025 Barbados National Culinary Team to you today,” Moore said.
“Together with your support, we look forward to showcasing Barbados’ cultural excellence in the region and the world this November.”
Announcing the members of the 2025 Barbados National Culinary Team, Moore named defending champions senior chef Rynaldo Joseph, junior chef Dejuan Toppin, pastry chef Rickeena Kirton and mixologist Alex Chandler.
They will be led by team manager and head coach Javon Cummins, along with culinary coach Willis Griffith and mixology coach Rohan Hackshaw, all of whom are former competitors themselves.
Before last year, Barbados last held the title in 2019.
Last year’s competition, held for the first time since the COVID-19 pandemic, also saw individual honours for several team members including Dejuan Toppin as Caribbean Junior Chef of the Year, Alex Chandler taking gold and best non-alcoholic drink, Rickeena Kirton who received silver in the pastry category, and Ronaldo Joseph with a silver in the Caribbean chef competition.
Team Barbados also received the Hans Schenk Commemorative Award for most innovative dish using indigenous ingredients.
Addressing the briefing, team manager and head coach Cummins outlined a rigorous training schedule that began on August 17, with sessions on Sundays, Mondays and Tuesdays from 6.00 to 9:30 am.
“Winning is not the end of the journey. It’s the beginning of a bigger responsibility,” he said.
“As culinary ambassadors, our mission is clear: to defend and elevate our gold-medal reputation and tell the story of Caribbean cuisine on international stages with pride, authenticity and innovation.”
The team is focusing on technical drills, speed under pressure, menu storytelling, and reimagining traditional Bajan dishes.
Cummins told reporters that while the team would continue with much of last year’s successful formula, they are building in fresh creativity and innovation, especially when it comes to showcasing Barbados’ culinary identity.
“You definitely want to put our heritage and culture at the forefront. Using traditional dishes and reconstructing and deconstructing them . . .that’s a must,” he said.
New elements of their preparation include a sparring partner system, weekly mock competitions with judge scoring, and mental conditioning to enhance performance under pressure.
Pastry chef Rickeena Kirton described the experience of defending the title on home soil as both humbling and motivating, admitting, “The pressure is real.”
“Every dish, every technique, every step we take can be scrutinised, and we are determined to make you all proud once again,” she said.
Kirton added that being part of the team has been life-changing, opening professional doors and sharpening her culinary skills.
BHTA officials stressed that this competition is more than a showcase; it is a vital platform for tourism, cultural diplomacy and talent development, noting that since the 1990s the BHTA has managed and coordinated the national team, which has produced some of the country’s most prominent chefs and industry leaders.
This year’s competition will include teams from Saint Lucia, Grenada, Guyana, Belize, Antigua and Barbuda, Turks and Caicos, Bonaire, Puerto Rico and Anguilla, joining host Barbados.
The BHTA thanked its partners and sponsors for making the journey possible and encouraged the public to follow the team’s progress and support upcoming fundraising events via the BHTA’s Facebook and Instagram pages.
(SM)
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