that went on to be `victorious' in the acclaimed Taste of the Caribbean Competition held in Puerto Rico.

This year, equally good senior and junior teams have been put in place, ready to succeed in displaying their culinary expertise.

Last week a series of competitions took place at the Bermuda College where Bermuda's chefs and bartenders competed to be included in the team. Winners were announced early this week.

The Taste of Bermuda is the only American and Caribbean Culinary Foundation sanctioned competition held in Bermuda.

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

Pastry chef Chris Malpas of the Bank of Butterfield and Oliver Ramos of the Chancery Wine Bar, who were on the senior team last year, successfully retained their places again this year. They are joined by Marcus Wesch of Stonington Beach Hotel, Christian Buggelsheim of Southampton Princess, Matthew Line of Hamilton Princess, David Robinson (alternate) of Lantana, and bartender Delvin Caines of of Longtail Cruises.

Each chef was given a "mystery basket'' containing fish, chicken, pork, beef or lamb, basic ingredients like flours and butters. Each basket was slightly different.

They then had to create their dishes from the ingredients provided.

Bermuda's bartenders were judged in a separate competition that culminated the Taste of Bermuda competition last weekened. Judging was based on originality of the drinks, presentation, creative use of ingredients, and ease of mixibility and taste.

The junior team winners are O'Shea Tucker and Marissa Lynne Simmons who were also on the junior team last year and they are joined by Sharon Swan, Sherman Trott and Berson Mills (alternate). The teams depart on October 1.

During the five day competition, which will again 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.

Last year the local team returned home with silver and gold medals and several individual team members were the recipients of awards for their contribution to the competition.

The purpose of the Taste of Bermuda, according to one culinary committee member, is to bring together the best chefs and to highlight the juniors because they are Bermuda's future.

The Caribbean contest, which is in its fifth 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.

Member of the committee Edward Bottone said 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 Josee Froncioni and the junior team will be managed by president of the Bermuda Chefs Association Fred Ming.

Before the Bermuda teams leave there will be three practice dinners to prepare them for the Caribbean competition.

The first dinner, open to the public, will be held at Bermuda College on August 9, beginning at 7 p.m. hors d'oeurves will be served, dinner will be held at 8 p.m. Tickets are $75.

The second dinner also open to the public will be held at Riddells Bay Golf Club on August 23. hors d'oeuvres at 7 p.m. and dinner at 8 p.m. Tickets $75.

The third practice dinner will be held on September 6 at the Harbourfront Restaurant. Tickets are $85.

A gala dinner an auction will take place on September 13 at a venue to be announced. Tickets will be $100.

Tickets for each of the dinners are available from Heel Sew Quik on Church Street and committee members.