What's Cooking?
Posted by A. Gabriella Fraser
Executive Chef Charles Missick visits Nassau Sunrisers
Certified Executive Chef Charles Missick recently visited the Rotary Club of Nassau Sunrise, where he shared with Nassau Sunrisers a grand taste of the culinary profession in The Bahamas.
Chef Missick explained to Rotarians the academic and training process of becoming a chef, and highlighted the distinctions of the profession's hierarchy and the various specialty areas.
Also a local educator in his field, Missick talked about the growing challenge of producing enough qualified Bahamian chefs at the pace and standards necessary to meet the industry's increasing demand. "It is a profession" he says "with still many opportunities for Bahamians yet to be realised. The potential is great."
A former President of the country's Culinary Association, Chef Missick outlined some of the many achievements of Bahamian chefs in international competitions throughout the world. "With the right training and education, Bahamian chefs can stand out anywhere, and stand up against anyone in the world. Our teams have proven that over and again, with gold, silver and bonze medals and other awards of distinction in prestigious competitions all over the world."
Chef Missick also gave Rotarians a brief lesson in how to plan the right menu for different occasions and also shared a few tips about preparing and serving food. Sunrisers were also treated to a few hands-on guidelines, as Missick went through some of the key steps to roasting a chicken, ending with a demonstration of the proper carving technique to help create gourmet looking meals, even at home.
The Chef also shared with club members, his plans to open his own school for culinary arts, as part of his continued efforts to help to raise the number of qualified Bahamians in the field. It would also he says "give me the opportunity to share with others the joys of something that I really love."
Chef Missick explained to Rotarians the academic and training process of becoming a chef, and highlighted the distinctions of the profession's hierarchy and the various specialty areas.
Also a local educator in his field, Missick talked about the growing challenge of producing enough qualified Bahamian chefs at the pace and standards necessary to meet the industry's increasing demand. "It is a profession" he says "with still many opportunities for Bahamians yet to be realised. The potential is great."
A former President of the country's Culinary Association, Chef Missick outlined some of the many achievements of Bahamian chefs in international competitions throughout the world. "With the right training and education, Bahamian chefs can stand out anywhere, and stand up against anyone in the world. Our teams have proven that over and again, with gold, silver and bonze medals and other awards of distinction in prestigious competitions all over the world."
Chef Missick also gave Rotarians a brief lesson in how to plan the right menu for different occasions and also shared a few tips about preparing and serving food. Sunrisers were also treated to a few hands-on guidelines, as Missick went through some of the key steps to roasting a chicken, ending with a demonstration of the proper carving technique to help create gourmet looking meals, even at home.
The Chef also shared with club members, his plans to open his own school for culinary arts, as part of his continued efforts to help to raise the number of qualified Bahamians in the field. It would also he says "give me the opportunity to share with others the joys of something that I really love."