Dove Productions in collaboration with Island Ripple, held the official Prize Giving Ceremony for the Independence Gold Cuisine Challenge, recently at Kafetye Café, Pointe Seraphine Castries.
The Independence Gold Cuisine Challenge is a culinary competition birthed on the heels of the successful Island Ripple Food Truck Competition, held in 2024, which saw four popular food trucks vie for first place in the local food truck kingdom.
This time, seven of St. Lucia’s Finest Chefs took on the challenge of who can be the most innovative with the island’s national dish, Green Fig and Saltfish; all in celebration of the island’s 46th Anniversary of Independence.
The chefs hailed from: Sandals Grande St. Lucian Beach Resort and Spa; Calabash Cove Beach Resort and Spa; Body Holiday St. Lucia; Sandals Regency La Toc Golf Resort and Spa; Sandals Halcyon Beach Resort and Spa; Windjammer Landing Resorts and Residences; and the Youth Economy Agency.
The competition took the form of seven episodes, where the each Chef was filmed preparing their creation at their home resort/agency, and was judged by guest judges, with Chef Orlando Satchell being the Chief Judge.
In the episodes, the Chefs also made mention of their fondest memory of eating or preparing Green Fig and Saltfish, and shared about their own culinary journey, complete with their inspiration to be the best they could be.
Entrepreneurial mixologists from the Youth Economy Agency were also featured preparing a signature cocktail for each dish prepared.
The Participating Chefs were:
Kurtizia Preville – Windjammer Landing Resorts and Residences
Nigel Gould – Sandals Halcyon Beach Resort and Spa
Bert Jules – Calabash Cove Beach Resort and Spa
Victroy Arthur – Sandals Grande St. Lucian Beach Resort and Spa
Davidson Henry – The Body Holiday St Lucia
Riad James – Youth Economy Agency
Vernetta Darius – ; Sandals Regency La Toc Golf Resort and Spa
The Prize Giving Ceremony, saw a number of invited guests and sponsors being treated with signature drinks and mixes.
The event featured remarks from Dove Productions CEO Colin Weekes, Chef Orlando Satchell, and sponsors of the challenge. Each Chef was presented with a medal, branded apron and gifts from Harry Edwards Jewelers, one of the challenge’s sponsor.
The winner of the Independence Gold Cuisine Challenge was Davidson Henry, also known as Chef Nassis of the Body Holiday St. Lucia. He was selected for his unique creation, Iyanola Rolls. Henry received a one-of-a-kind Champion Chef’s Jacket and a gift pack from St. Lucia Distillers.
