“You are all winners!” Chef Michael Deihl, Head Judge, 1st Aruba Chef and Student Culinary Festival

The kitchens of Aruba’s EPI School of Hospitality Management and Culinary Arts were busy this past weekend as twelve teams of future chefs, mentored by twelve of the island’s most respected executive chefs from restaurants and resorts, competed for the gold in the 1st Aruba Chef & Student Culinary Festival.
The festival, organized by Eddeline Dijkhoff, EPI Coordinator of the Apprenticeship Program and a dynamic team including Nathalie Maduro of the Aruba Tourism Authority, Vanessa  and Chef Leest and Randy Geerman of EPI, proved to be a landmark event which will likely become an annual competition.

EPI School welcomed three celebrity chefs to join Chef Bartholomo Kelly as judges for the event. Returning to Aruba was Chef Michael Deihl, chef to Tiger Woods at the East Lake Golf Club in Atlanta, and  President of the Atlanta chapter of the American Culinary Federation-ACF. Chef Christian “Kit” Kiefer and Chef Charles de Vries, both award winning cooks, joined him on the panel.

The three days produced dozens of utterly gorgeous culinary creations, which Chef Deihl explained were judged not only on appearance and taste, but also a balanced use of proteins, fats sugars, as well as flavors, colors and textures. A strict international point system was employed in the judging, but before announcing the three winning teams, Chef Deihl reminded all the students they were all winners for having had the courage to demonstrate their creative cookery and egos for judging, always a difficult but rewarding, and often exhilarating experience. Teams were allowed to devise a cold appetizer and dessert before the competition, but were presented with a “mystery box” during the event, from which they had to create a hot appetizer and main course.

Claiming the third place bronze medal with a score of 34.2 points was the team working with Chef Scot Scheurman of Aqua Grill Restaurant. Chef Deihl proclaimed that choosing the first place winner was exceedingly difficult, and that only 2/100th of a point separated the silver and gold medal teams, who won with scores of 34.46 and 34.48. Silver medals went to Myron Winterdaal, Juni Henriquez, Miguel Clemendore and Eldrick Franken, under the tutelage of Chef Erwin Husken of Screaming Eagle Restaurant.

The gold medals and certificates were won by the team working with Holiday Inn Executive Sous Chef Dennis Daatselaar, consisting of EPB student Wilbert de Cuba, and Ivan Koolman, Enny Servines and Rudlaine Croes of the EPI. Chef Daatselaar reports he was very pleased with the performance of his group, which presented to the judges a menu of  Tropical Mango Salad with Poached Coconut Shrimps, Kerri-Kerri of Red Snapper with Banana Pan Bati, Leg of Lamb Papaya Style, and a Charlotte of Prickly Pear with Fresh Fruit; all distinctly Caribbean and very colorful.

Present for the closing event was ATA Director Myrna Jansen-Feliciano, who awarded Chef Deihl with the title of “Ambassador of Goodwill” for sharing time and expertise with Aruba’s present and future chefs. He, in turn, announced that he is working with Chef Kelly and the Aruba Chef’s Association to see they receive full recognition on the website of the AFC as an accredited chef’s union. “The world will be hearing about you!” he promised.

Photo’s and article courtesy of Mrs. Rosalie Klein

Top: First place team, Left above: Second Place Team and Committee members and chefs

Above: First Place Dessert and Appetizer Dishes