North Andros produce won the confidence of executive chefs from top New Providence hotels and restaurants following a weekend tour of farms there.
It was another in a series of conferences BAIC has been organising between New Providence-based buyers and Family Island farmers.
“We will do the best we can to assist farmers in opening to them a market that is estimated to be worth $500 million,” said BAIC executive chairman Edison Key. “That is the value of food products we import into this country, much of which we can produce right here.”
The team toured farms, the agro-industrial park, the government’s packing-house, and docks.
Chefs attending were Simeon Hall Jr (Solomon’s Fresh Market), Fred Van Breugel (Van Breugel Restaurant), Emmanuel Gibson (One & Only Ocean Club), Jason McBride (Wyndham Nassau Resort), Mark Percival (Atlantis Resort), Ingrid Darling (Breezes SuperClubs), Luis Manyelbatlle (Poop Deck West), Pascal Hollander (Lyford Cay Club), Shaker Estaphane (Old Fort Bay Club), Don Ingraham (RIU Bahamas), and Kabuti Lockhart (British Colonial Hilton).
“The chefs were all very excited by what they saw,” said Deanne Gibson, Ministry of Tourism’s Culinary Tourism manager. “Dialogue between them and the farmers was positive.
“I am even more pleased that the chefs are interested in producing indigenous dishes using these products.
“There are some challenges including grading, packaging, and transportation, but nothing that cannot be overcome.”
For the Ocean Club’s Chef Gibson, “I see great things in the future for chefs and farmers working together. I believe we can get better products grown locally, the cost to consumers will be less, and the products will be fresher.
“We just have to come up with ways to make it happen. There is no more time for talking. We have to get people who are serious and make it work.”
During a tour of the town of Red Bays, Gibson was so impressed with the straw work there, he bought colourful baskets and place-mats.
“I am going to use them as buffet pieces,” he said. “During one of my VIP dinners, I am going to create a nice island theme. So Red Bays will be represented at the One & Only Ocean Club.”
Breezes SuperClubs’ Chef Darling found the tour “quite informative, very educational…overall it was phenomenal. I wish we can do it again.
“The quality of the products was beyond expectation. They are much better than those we import.
“I see lots of potential in Andros. It has even given me a few ideas as to what I may want to venture into on my retirement.”
For Chef Ingraham of RIU, Paradise Island, working with Bahamian farmers means saving money.
“I was surprised that fresh strawberries were grown in Andros,” he said, “but I was disappointed that much of the egg plants and sweet peppers were falling to the ground, wasted.
“I have a Bahamian corner on my buffet almost every night, and for breakfast I usually do boiled fish or stewed fish.
“Also, I try to get sweet guinep, soup sop, sugar apples and dilly so that guests can enjoy these Bahamian delights.”
BAIC has taken a lead role in pursuit of the government’s policy to increase food production thereby opening avenues of economic participation by Bahamians.
“They were very happy with the quality of products and some of them were surprised to see what is taking place in Andros,” said Mr. Key.
“We want to so impress chefs with the products that when they purchase from wholesalers to make sure ask for Bahamian grown products…as this creates jobs and strengthens the industry here in The Bahamas.
“I think the chefs were very impressed with what they saw in Andros.”
By Gladstone Thurston
Bahamas Information Services
