A Bermuda team consisting of chefs, pastry chefs and a bartender will make their way to Puerto Rico in September for the Taste of the Caribbean competition where they will spread a little Bermuda charm through the dishes and drinks they prepare.

Armed with an amount of creativity that could melt anyone's palate this group, which consists of a junior and professional team, will hopefully put Bermuda on the culinary map.

"The purpose of the Taste of Bermuda and the Taste of the Caribbean is to bring together the best chefs and to highlight the juniors because they are our future,'' committee chairman (Curious Cook) Edward Bottone said.

During last week's Taste of Bermuda competition, chef emeritus Joseph Amendola flew in from Florida to be part of the judging panel.

With 50 years of culinary experience, the former Dean and Director of the Culinary Institute of America and member of the American Culinary Foundation joined three local judges: chef and food writer Joe Gibbons; Bermuda College instructor chef Fred Ming; and hotelier and chef Pierre Rouja.

They selected James Perry, Olivier Ramos, Chris Malpas, Colin Raynor, pastry chef Kayte Gregory and Banjay Kumar Leeme (alternate) as the winning seniors chefs.

The junior team winners were David Tyrell, Danika Powell, Gail Fornarolo, O'Shea Tucker, and Marissa Lynne Simmons (alternate).

The Taste of Bermuda competition is the only Caribbean and American culinary foundation sanctioned competition held in Bermuda.

The international standards are high and the competition was conducted along strict, uniform guidelines.

Yesterday the winners were announced and awards were given by Minister of Tourism David Dodwell.

Mr. Dodwell said: "This event is a prime example of the Department of Tourism successfully working hand in hand with the community. The team brings a higher profile to the Bermuda College and its food service curriculum, and we hope the team will bring greater glory to Bermuda.'' The Caribbean contest, which is in its fourth year has drawn international attention from the industry and consumer food and wine press.

It is organised by the Caribbean Culinary Federation and sanctioned and judged by the American Culinary Federation.

"During the competition, which began as a trade show and food expo, it became apparent how much talent was out there and how distinctive island cuisine had become, hence the Taste of the Caribbean,'' Mr. Bottone said.

He added that all teams must be 50 percent local and all entries must consist of a professional team and a junior team (second year culinary students).

The local professional team will be managed by Jose Froncioni, baille of the Chaine de Rotisseurs and the junior team will be managed by Mr. Ming.

Best of Island chefs Bartender Irving Raynor of Bartenders Unlimited will be part of the local professional team.

He won his best of the best title in a separate contest just for bartenders.

He has been in the business for 30 years.

All the bartenders were rated by the internationally approved point system of the American Culinary Federation for originality, presentation, creative use of ingredients, ease of mixability and taste.

During the five-day competition, which will take place at the El Conquistador Resort Hotel in San Juan, each team will compete against other teams in their category and the winning team raises the profile of cooking in their country and receives medals.

Each group has different rules and regulations -- all of which are under the American Culinary standards which are said to be "excruciating'' -- to follow, and no group has any idea about what it will create as the ingredients will be given to them at the time of the competition.

"In both instances (Taste of Bermuda and Taste of the Caribbean) the effort are to promote cooking as a career path.

"We want the young people to see the glory, satisfaction and creativity that can come out of being a chef,'' Mr. Bottone said.

"This marks a gastronomical coming of age for Bermuda and a turning point, that we have what it takes to compete in the international arena. This will bring to clearer focus the level of cooking in Bermuda.'' Before the Bermuda teams leaves for the competition, there will be three practice dinners, prepared under competition guidelines, open to the public.

This will be a great opportunity for people to enjoy a dinner made by some of Bermuda's talented chefs.

The dinners are scheduled for August 24 -- $55, August 31 -- $65 and a gala send-off on September 14 -- $100.

The location of these dinners has yet to be decided. "Those attending the dinners will definitely get very good value for money,'' Mr. Bottone said.

Tickets are available from the Department of Tourism.

TOP BARTENDER -- Irving Raynor WINNING CHEFS -- Bermuda's best senior chefs will take part in the Taste of the Caribbean competition in Puerto Rico in September. From left: Bank of Butterfield executive dining room chef Chris Malpas, (alternate) Banjay Kumar Leeme of The Reefs, James Perry of Stonington Beach Hotel, Olivier Ramos of Cambridge Beaches, and Kayte Gregory of Four Ways Inn.

TOP JUNIORS TEAM -- Bermuda's Taste of the Caribbean team. From left, Fred Ming (coach), Gail Fornarolo, Jaja Tucker, Denika Powell, and David Tyrell.