A transformative initiative aimed at reshaping the culinary scene in Barbados was officially launched on Thursday. The Chefs for Development (Chefs4Dev) project, led by the Inter-American Institute for Cooperation on Agriculture (IICA) in partnership with the Barbados Hotel and Tourism Association (BHTA), seeks to bridge the gap between agriculture and tourism.
This initiative encourages chefs to utilize locally-sourced ingredients in their menus, promoting sustainability while showcasing the island’s rich agricultural offerings. By fostering closer ties between farmers and the hospitality sector, the program aims to enhance the dining experience for locals and visitors alike, boost economic opportunities for farmers, and highlight Barbados’s culinary identity on the global stage.
While speaking during the official launch, reg Broomes, BHTA operations manager told media personnel, “At its core, Chefs4Dev seeks to establish a robust network of professional chefs throughout the Caribbean, including here in Barbados. These chefs are committed to showcasing and celebrating locally sourced ingredients, incorporating them into their menus and proudly marketing these offers to both locals and visitors alike.
“Ultimately the initiative aims to raise awareness of the versatility and excellence of our local agricultural produce, demonstrating its potential to meet and exceed international culinary standards.”
Though there are only seven chefs attached to the new project, BHTA expects more to come on board as the year progresses.
Caption: from left Sade Deane, BHTA Tourism Liaison Officer and Greg Broomes BHTA Operations Manger, seen here speaking to Allister Glean of IICA Representative to Barbados during the lunch f the New Chefs for Development (Chefs4Dev) Project.
