Chef Bernard Long refers to himself as a “Tri-Wi” — Trinidadian-Kiwi — as he embraces his New Zealand roots. He moved to Trinidad and Tobago over 15 years ago and quickly established himself as one of the leading chefs in the twin-island republic. He owns and operates Bernard’s Gourmet Services, a catering company, which is highly sought-after for its lavish spreads and unforgettable foods.

He was delighted to be nominated for the Table Talk Food Awards T&T Chef of the Year Award and was more than happy to present to the panel of judges.

Date: Thursday, June 6 Location: Fanatic Kitchen Studios

Menu:

Pan-seared ham and watermelon with balsamic reduction; Scallops on a julienne of Granny Smith Apples and black olives (replaced by chicken for nonshellfish eaters); Crispy skin pork and applesauce; Tuna Tempura with green paw paw slaw and Lobster with mango and avocado and crispy jalapeno chips (replaced with fish and parsnip purée for the non-shellfish eaters).

Reasons for menu:

Bernard indicated that he wanted to give the judges a taste of a variety of dishes.