With mere days to the inaugural Table Talk Food Awards Trinidad & Tobago, nominated chefs have been pulling out all the stops to impress our judges. Thursday Life takes you behind the scenes.

Chef Raymond Joseph

Chef Raymond Joseph is the executive chef at the Courtyard Marriott Hotel in Port of Spain. He is also the National Culinary Team Captain. The team won its fifth Taste of the Caribbean competition last year and is currently preparing to defend their title this year.

Joseph’s love affair with food began when he was about eight years old. At that age he would oftentimes watch his mother, a caterer, create meals in the family kitchen. So when it came time to choose a career, becoming a chef was a no-brainer. His formal studies were completed at the Trinidad and Tobago Hospitality Tourism Institute (TTHTI), where he studied culinary arts.

Date: Tuesday, June 4

Location: Courtyard Marriott Port of Spain

Menu:

Geera Rubbed Lamb with mango and strawberry chutney

Layer of sada and roasted eggplant

Pan-seared salmon with creole sauce topped with saltfish salsa and provision oildown

Grilled chicken breast with oyster sauce

Noodles wrapped in pak-choi

Reasons for menu: Chef wanted to give the judges a taste of his culinary range; show off his own creativity as a chef; enable the judges to explore different ways in which local foods could be prepared in uniquely different but delicious ways.

Worthy of note: The lamb with mango and strawberry chutney. Usually lamb is paired with mint or similar. However, Chef wanted to give an out-of-the-box experience… so why not local mango and strawberries? It was delicious.