Two events unfolded this week at the Ritz Carlton, both aimed at the professional growth and personal development of its Ladies & Gentlemen.
To paraphrase Louella Brezovar the outgoing Resort Manager, and the incoming General Manager of the Ritz Carlton at Turks and Caicos, effective Saturday, contestants had to put themselves out there, out of their comfort zone, fulfilling service value #8: “I have the opportunity to continuously learn and grow.”
The “Master of the Craft,” cooking competition, with eleven contestants, was won by Jordel Doyley, BLT Steakhouse, and the mixology race, with seven competitors, was dominated by Jorge Sabino, Madero Restaurant and Pool Bar. Both champions are in the running to represent Aruba in a corporate event in Mexico.
Giovanna Luidens, from the F&B department recruited top professional judges for the two rounds of competition, Chef Ever de Pena, chef-proprietor, Ever Studio Restaurant, Rachel Peterson, grower-owner, Farmacure Fungi, and Chef Andres Davila, complex Executive Chef at the Marriott Aruba, for the gastronomy. Hotelier Louella Brezovar, columnist Rona Coster & Frank Kelly, forager, chef and mixologist, were trusted with tasting and scoring cocktails.
Traditionally, to make the contest more challenging, a mystery ingredient is introduced. In the cooking round, Mushrooms, grown at Farmacure Fungi. Those needed to feature prominently in the dishes. For the cocktails, the oddest weed in the garden, Walishali, a member of the sage family, a coarse, hairy and slightly bitter leaf, foraged by Frank Kelly in the wilderness, needed to combine in the drink.
For the bartending competition which I had the honor to judge, some competitors came prepared with their own tools, though everything was supplied for. I appreciated the level of preparedness, and the thought processes provoked by the Walishali. The resulting cocktails, were mostly herbal and refreshing.
Two of the competitors used Mezcal which did not work in their favor. Though a super trendy spirit made from any type of agave, the judges were not the trendy type. True, according to CNN, Mezcal is having a moment, and must be popular at the bars of the Ritz Carlton, catering to an upscale drinking crowd. But the judges favored a pinkish drink with a strawberry, cucumber garnish made by Jorge Sabino, with perhaps too many ingredients. But it was delicious, and nicely balanced, not too much of anything, and under normal circumstances, I could have two of those, without calling Amigo Didi.
The large pantry, stocked for both contests, was incredibly varied. Food & Beverage director Alejandra Baisotti, a former executive chef, and her team did a great job, assisted by HR Supervisor Arantxa Sanchez. The set up in the ballroom was perfect, giant TV screens and all, including gifts for the winners and the judges.
The take-away? Jorge had competed twice before, and he incorporated all lessons learned earlier, returning to win. He managed to turn a non-win, into a win, by virtue of hanging in there. Overall, all those who took part in Masters of the Craft before, fared better than first timers. A lesson we should all ingest. It’s called sticktoittiveness.
They say that failure is just part of success.
