Taste of Belize
A flavorsome event that features the best of Belizean cuisine creations…
The Belize Tourism Board’s (BTB) signature competition “Taste of Belize” is an event that features different categories of culinary competitions. Categories include: Pastry Chef of the Year, Junior Chef of the Year, Bartender of the Year and the crowd favorite, the Master Chef of the Year. This is an opportunity for chefs to entice a panel of judges with delicious cuisines. The BTB continues to celebrate the ingenuity within this sector of the tourism industry by hosting this event.
Rules and Guidelines
1) The bartending competition is open to any born or naturalized Belizean who is currently employed or self-employed as a bartender in Belize with two or more years of professional experience.
2) Competition slots will be selected after all criteria is met on a first come-first serve basis. Maximum of eight slots available.
3) The bartending competition will consist of four rounds; non-alcoholic, rum cocktail, vodka-culinary and mystery basket. At the end of round two, the top four bartenders will move on to round three and four. The winners will be announced for 1st, 2nd and 3rd place based on cumulative score of all four rounds. All scores are final.
4) Bartenders will operate from a portable bar station. Each of them will draw for start times prior to the commencement of round one and these turns will rotate at each round.
5) Bartenders are expected showcase their personality while telling the story behind their cocktail.
6) For the non-alcoholic, rum cocktail, and vodka-culinary rounds, each bartender will have one hour to prep. Each bartender will be given five minutes to present using a headset and prepare two glasses of their cocktail for the judges. One point per judge will be deducted for every minute over the allotted time. After seven minutes, the drink prepared will be disqualified. Each bartender has five minutes to clean the bar area.
7) For the mystery basket round, bartenders will be allowed twenty minutes to design a drink utilizing two obligatory ingredients and selecting complementary ingredients from the competitor’s table, write the recipe and prep. Each bartender will be given seven minutes to present using a headset and prepare two glasses of their cocktail for the judges. After nine minutes, the drink prepared will be disqualified. Each bartender has five minutes to clean the bar area.
8) Recipes for the non-alcoholic, rum cocktail, vodka-culinary rounds must be submitted no later than April 3, 2020. Photograph of each cocktail must be submitted. Judging will be based on the execution of the recipe and photograph submitted.
9) For the allotted prep time, each bartender will be able to squeeze, blend, cook and/or infuse juices or teas, prepare their drink tray consisting of all ingredients and equipment required to prepare the cocktail.
10) All garnishes must be edible and fully prepared within the allotted competition time.
11) Non-Alcoholic cocktail is free style. It must incorporate at least one local ingredient.
12) For the rum competition, the bartenders must present a classical rum cocktail with their own twist utilizing Belizean rum from the list below of classical rum cocktails.
RUM CLASSICAL COCKTAILS
Bacardi cocktail
Between the Sheets
Blue Hawaii
Brass Monkey
Caipirinha
Classic cocktail
Cojito
Cuba Libre
Dark ‘N’ Stormy
El Presidente
Flaming Doctor Pepper
Flaming volcano
Fluffy Critter
Grog
Gunfire Hangman’s Blood
Harlem Mugger
Hot buttered rum
Hurricane
June bug
Long Island Iced Tea
Lumumba
Macuá
Mai Tai
Margajito
Mary Pickford
The Modernista
Mojito
Navy Grog
Orange Whip
Painkiller
Panty Ripper
Planter’s Punch
Prairie Fire
Rompope
Rum Collins
Rum Swizzle
Ryhito
Scorpion bowl
South Side
Ti’ Punch
Tom and Jerry
Zombie
13. The vodka cocktail presented must be a culinary cocktail utilizing local vodka of choice. The preparation of the culinary cocktail must contain at least one cooking technique (simmering, reducing, extracting, smoking, etc.) that produces the sensation and flavor of food, or a meal in the liquid form.
14.Based on the information submitted for each recipe, the BTB will confirm if all ingredients are available and will advised if there are specific ingredients that need to be brought in by the bartender.
15. Basic bar equipment and glasses will be provided for the competition. If a bartender requires anything unique, they must submit to the judges for approval. (A list will be provided to all bartenders in advance.)
16.Work stations should always be clean. Cleaning utensils and chemicals will be provided.
17. All bartenders must be well groomed and are required to wear button up shirt, slacks and closed toe shoe.
18. Bartenders will be representing the Tourism Industry and should maintain professional behavior throughout the entire competition. Failure to comply may lead to disqualification.
19. Any bartender under the influence of alcohol and/or illicit drugs will be immediately disqualified.
20. By participating in this event, the bartender acknowledges and agrees that the BTB reserves the right to call upon him/her to represent Team Belize in any future Taste of the Caribbean competitions.
21. The BTB reserves the right to use recipes, photographs and videos for promotional purposes.
Judging
Round 2
- Creativity 35 points
- Taste 25 points
- Technique and skills 15 points
- Presentation 15 points
- Showmanship and personality 5 points
- Cleanliness 5 points
Round 1, 3, 4
- Taste and Balance 35 points
- Originality of drink/recipe 25 points
- Technique and skills 15 points
- Presentation 15 points
- Showmanship and personality 5 points
- Cleanliness 5 points
The bartender with the highest score will be the Bartender of the Year 2020.
Rules and Guidelines
1) The culinary competition is open to any born or naturalized Belizean food and beverage students, kitchen apprentices or cook with less than two years of professional experience not over the age of 19 years.
2) Competition slots will be selected after all criteria is met on a first come-first serve basis. Maximum of ten slots available.
3) All competitors will be competing in one round. Each competitor will be given two mystery proteins with the option of utilizing one or both to produce an entrée that reflects Belizean and/or regional contemporary cuisine. The winners will be announced for 1st, 2nd and 3rd place. All scores are final.
4) Competitors have one hour to write menu, prep, cook, and plate. Within the first fifteen minutes, the menu must be presented to the judges. Three dishes must be plated for the judges and one for display. After, each competitor has ten minutes to clean the kitchen area.
5) Any time taken after the assigned finish time will count towards a one point per minute penalty. After five minutes overtime, the dish will be disqualified.
6) The pantry will only be accessible within the first thirty minutes of competition time. Any unused pantry items must be returned within that time. Points will be deducted for wastage.
7) White plates will be provided; however, competitors may choose to bring their own plates for service. They can bring and use small ramekins or accent pieces if they wish.
8) Competitors are allowed to bring their own knife set.
9) Competitors are allowed to bring a maximum of two cultural Belizean and/or regional raw ingredients.
10) Pantry items, utensils, and equipment will be made available to competitors. Equipment not available must be submitted to judges for approval. (An equipment list will be provided to all competitors in advance.)
11) Equipment approved by the judges must be turned in a day before the event and will be made available at the start of the competition.
12) Work stations should always be clean. Cleaning utensils and chemicals will be provided.
13) All competitors must be well groomed and are required to wear a chef jacket, apron, hair net or cap, and closed toe shoe.
14) Competitors will be representing the Tourism Industry and should maintain professional behavior throughout the entire competition. Failure to comply may lead to disqualification.
15) Any competitor under the influence of alcohol and/or illicit drugs will be immediately disqualified.
16) By participating in this event, the competitor acknowledges and agrees that the BTB reserves the right to call upon him/her to represent Team Belize in any future Taste of the Caribbean competitions.
17) The BTB reserves the right to use recipes, photographs and videos for promotional purposes.
Judging Criteria
1) Competitors will be judged on the floor on knife skills, techniques, hygienic standards and timing. The dish should reflect proper techniques and Belizean and/or regional influences.
2) All ingredients and garnishes which are a part of the dish should be edible and functional.
3) Timeline of service will be critical.
4) Each competitor must prepare four identical dishes.
The scoring will be done as follows:
Tasting
Presentation 10 points
Creativity 10 points
Belizean Ingredients 15 points
Taste/Texture/Flavor Balance 30 points
Total 65 points
Kitchen Mis en place
Mis en place – culinary skills 5 points
Proper use of ingredients 5 points
Organization 5 points
Total 15 points
Floor/Cooking Station
Culinary Skills and Cooking Technique 10 points
Organization and Timing 5 points
Cleanliness 5 points
Total 20 points
The competitor with the highest score will be the Junior Chef of the Year 2020.
Rules and Guidelines
1) The culinary competition is open to any born or naturalized Belizean who has been employed as a line chef in Belize for three years or more.
2) Competition slots will be selected after all criteria is met on a first come-first serve basis. Maximum of twenty slots available.
3) Round one will consist of two groups. Each chef will have one hour to write menu, prep, cook, and plate an entrée. Each chef will be given three mystery proteins of which two must be utilized to produce an entrée that reflects Belizean and/or regional contemporary cuisine. Within the first fifteen minutes, the menu must be presented to the judges. Three dishes must be plated for the judges, one for display and four tasting plates. After, each competitor has 10 minutes to clean the kitchen area. The ten chefs with the highest scores will continue to round two and the remainder will be eliminated.
4) Round two will consist of the final ten chefs. Each chef will have one hour to write menu, prep, cook, and plate an entrée. Each chef will be given a mystery basket to produce an entrée that reflects Belizean and/or regional contemporary cuisine. Within the first fifteen minutes, the menu must be presented to the judges. Three dishes must be plated for the judges, one for display and four tasting plates. After, each competitor has 10 minutes to clean the kitchen area. At the end of this round, the scores will be presented. The winners will be announced for 1st, 2nd and 3rd place based on cumulative score of both rounds.
5) Any time taken after the assigned finish time will count towards a one point per minute penalty. After five minutes overtime, the dish will be disqualified.
6) The pantry will only be accessible within the first thirty minutes of competition time. Any unused pantry items must be returned within that time. Points will be deducted for wastage.
7) White plates will be provided; however, chefs may choose to bring their own plates for service. They can bring and use small ramekins or accent pieces if they wish.
8) Chefs are allowed to bring their own knife set.
9) Chefs are allowed to bring a maximum of two cultural Belizean and/or regional raw ingredients.
10) Pantry items, utensils, and equipment will be made available to chefs. Equipment not available must be submitted to judges for approval. (An equipment list will be provided to all chefs in advance.)
11) Equipment approved by the judges must be turned in a day before the event and will be made available at the start of the competition.
12) Work stations should always be clean. Cleaning utensils and chemicals will be provided.
13) All chefs must be well groomed and are required to wear a chef jacket, apron, hair net or cap, and closed toe shoe.
14) Chefs will be representing the Tourism Industry and should maintain professional behavior throughout the entire competition. Failure to comply may lead to disqualification.
15) Any competitor under the influence of alcohol and/or illicit drugs will be immediately disqualified.
16) By participating in this event, the competitor acknowledges and agrees that the BTB reserves the right to call upon him/her to represent Team Belize in any future Taste of the Caribbean competitions.
17) The BTB reserves the right to use recipes, photographs and videos for promotional purposes.
Judging Criteria
1) Chefs will be judged on the floor on knife skills, techniques, hygienic standards and timing. The dish should reflect proper techniques and Belizean or regional influences.
2) All ingredients and garnishes which are a part of the dish should be edible and functional.
3) Timeline of service will be critical.
4) Each chef must prepare eight identical dishes.
The scoring will be done as follows:
Tasting
Presentation 10 points
Creativity 10 points
Belizean Ingredients 15 points
Taste/Texture/Flavor Balance 30 points
Total 65 points
Kitchen Mis en place
Mis en place – culinary skills 5 points
Proper use of ingredients 5 points
Organization 5 points
Total 15 points
Floor/Cooking Station
Culinary Skills and Cooking Technique 10 points
Organization and Timing 5 points
Cleanliness 5 points
Total 20 points
The chef with the highest score will be the Master Chef of the Year 2020.
Rules and Guidelines
1) The culinary competition is open to any born or naturalized Belizean who is currently employed or self-employed in Belize with three or more years of professional experience in this field.
2) Competition slots will be selected after all criteria is met on a first come-first serve basis. Maximum of four slots available.
3) Dessert recipe must be submitted by April 3, 2020 using the standard recipe form provided. Photograph of dessert must be submitted. Judging will be based on the execution of the recipe and photograph submitted.
4) The pastry competition will consist of one round. Competitors have two hours to prepare a dessert and plate three dishes for the judges, one dish for display and four tasting plates. After, each competitor has ten minutes to clean the kitchen area. The winners will be announced for 1st, 2nd and 3rd place. All scores are final.
5) Any time taken after the assigned finish time will count towards a one point per minute penalty. After five minutes overtime, the dish will be disqualified.
6) The pantry will only be accessible within the first thirty minutes of competition time. Any unused pantry items must be returned within that time. Points will be deducted for wastage.
7) The dessert is intended to be part of a multiple course menu; portion sizing must be done accordingly.
8) Only unprepared ingredients can be used during the competition. Every component on the dessert plate must be edible.
9) White plates will be provided; however, competitors may choose to bring their own plates for service. They can bring and use small ramekins or accent pieces if they wish.
10) Basic utensils, and equipment will be made available to the competitors. Any additional equipment can be brought in by the competitors. (A list will be provided to all competitors in advance.)
11) Work stations should always be clean. Cleaning utensils and chemicals will be provided.
12) All competitors must be well groomed and are required to wear a chef jacket, apron, hair net or cap, and closed toe shoe.
13) Competitors will be representing the Tourism Industry and should maintain professional behavior throughout the entire competition. Failure to comply may lead to disqualification.
14) Any competitor under the influence of alcohol and/or illicit drugs will be immediately disqualified.
15) By participating in this event, the competitor acknowledges and agrees that the BTB reserves the right to call upon him/her to represent Team Belize in any future Taste of the Caribbean competitions.
16) The BTB reserves the right to use recipes, photographs and videos for promotional purposes.
Judging
1) Chefs will be judged on their skills, techniques and hygienic standards.
2) The dessert will be judged on its taste, texture, and overall presentation.
The scoring will be done as follows:
Cooking Skills / Culinary Techniques
Skills and Craftsmanship 20 points
Creativity 15 points
Sanitation/Organization/Accuracy 5 points
Total 40 points
Taste/Presentation
Flavor and texture 30 points
Presentation 20 points
Use of local ingredients 10 points
Total 60 points
The chef with the highest score will be the Pastry Chef of the Year 2020.