The 1994 Annual Jamaica Cultural Development Commission Professional Culinary Arts Competition will long linger in the hearts and minds of the employees of Sans Souci Lido. During that competition three (3) golds; five (5) silver and three (3) bronze medals as well as three (3) special awards were won by this member of the Carreras Group of Companies and the newest hotel to come under the management of the SuperClubs group.
Joe Issa, general manager of Sans Souci Lido and the co-ordinator of the entire SuperClubs effort, spoke with some degree of pride when he pointed out that… “our winning tradition does not happen by chance, it requires the continuous pursuit of excellence by our over 2,000 strong SuperClubs family. This competition carries with it extremely high standards, a gold medal can be as difficult as qualifying for the World Cup.” He stated further that “winning was even more satisfying this year than in previous years as this was by far the most competitive since the competitions’ inception.”
SURPRISE
Sans Souci Lido was seem as the surprise of the show, bearing in mind that this team of management and staff have been at the Hotel for a mere seven (7) months, and still managed to walk away with more awards than any other hotel in Jamaica, making them the undisputed champions of the show.
With his jubilant staff chanting “only seven months old” Joe Issa has this to say of Sans Souci’s success. “Our food and beverage team truly outdone themselves. Their youth, commitment, teamwork and ability to masterfully create food and beverages with a fresh approach was what made this team winners today.”
Tempting and innovative creations were highlighted and Executive Cheff Everett Wilkinson’s was specially honoured for his Chiken with Goat Pastrami, Escallion, Thyme and Scotch Bonnet which earned the Best Dressed Chicken Award. Pastry Chef Raymo Gibson won the Jamaica Flour Mills ‘Best Pastry Chef’ Award with his Tropical Nests of Paradise. In the Individual Chef’s Open Ceremony – Best Desserts Award was won by Mark Cole for his Gizzada and Red Stripe Mousse Terrine in a wrapping of cocoa and coconut crepe.
Sans Souci Lido’s Executive Chef Everett Wilkinson feels that “the key to our strong showing at this competition was a combination of talent, hard work and dedication by the entire kitchen and bar staff. We know we have something special here at Sans Souci Lido, no everybody else knows it too.”
Sans Souci Lido’s Food and Beverage Manager, Pierre Battaglia, a three-time winner of the coveted Chef of the Year Award, spoke with admiration about the team. “When you see a young team such as ours excel after only seven months together you know they are destined for many more top honours.”
The medal tally is as follows:
CLASS 1
Appetizers Silver
CLASS 2
Seafood Bronze
CLASS 3
Chicken Silver
CLASS 6
Desserts Gold
CHEF OPEN – CATEGORY 2
Mark Cole Gold
Everett Wilkinson Silver
SPECIAL AWARDS
Best Chicken Dish Trophy & $5,000
BEST DESSERTS
Mark Cole $3,000
PASTRY CHEF OF THE SHOW
Raymo Gibson
BEVERAGE AWARDS
Vincent Tulloch
Irish Pride Gold
Chris McCarthy
Summer Time Silver
Vincent Tulloch
Ginger Plum Plum Silver
Chris McCarthy
After 5 & Misty Mood Bronze
Vincent Tulloch
Pineapple Passion Bronze
Photo caption: SansSouci Lido Kitchen Supervisor Mark Cole (right) accepts a handshake and words of congratulation from the Rev Maitland Evans for winning a Gold Medal in the Chefs Open Category of the JCDC Professional Culinary Competition.
Source: Company News
