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Riu's Kemar Gabbidon is top fruit carver

Published:Thursday | October 20, 2011 | 12:00 AM
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Taste of Jamaica gold medallist and top fruit carver, Kemar Gabbidon (second left), and his colleague silver medallist, Javid Lewis (second right) of Riu Montego Bay, show off their medals with Felix Cepeda, assistant general manager (left) and executive chef, Edgar Galan, at the resort. - Photos by Janet Silvera
Riu's Kemar Gabbidon, not only won the Best Fruit Carver prize at the Taste of Jamaica last Sunday at the Montego Bay Convention Centre, but his ice carving also placed third.
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Janet Silvera, Senior Gleaner Writer

WESTERN BUREAU:

RIU Montego Bay's sous chef, Kemar Gabbidon, and kitchen supervisor, Javid Lewis, were each allocated 45 minutes to complete their fruit carvings at the Culinary Federation of Jamaica Taste of Jamaica Competition last Sunday.

Within 25 minutes, the two late starters had designed two award-winning pieces, grabbing the attention of the judges at the Montego Bay Convention Centre, Rose Hall. Gabbidon walked away with the gold medal for 'Best Fruit Carving' and Lewis took home the silver in the same category.

Their competitors, 12 in all, had up to two hours to complete the task, said the men. "We arrived late, because we were confused with the time of the competition, and only had 45 minutes to complete our designs."

Using only a carving knife, Gabbidon carved a water melon into a beautiful boutique with a bouquet on top, a swan and an eagle. The rose, he said, was created out of beet leaves and the swan from squash. "The judges were looking for originality, creativity and clean cuts," said the sous chef who was promoted to this position three weeks ago.

He has been working with the all-inclusive giants for all of six years, until recently, was a kitchen supervisor. Gabbidon was to take home another coveted award Sunday evening, when he copped third place in the ice carving competition.

"I am extremely proud, it wasn't challenging, the design I had in mind was not done, because time was against me, but I think I did well under the circumstances," he tells Food.

Both men competed against the crème de la crème in the island's tourist industry, including Round Hill, Hilton Rose Hall, Jewel Dunn's River, Rockhouse and Sandals.

"It was our artistic flair that came out in our creations," said Javid Lewis.

Lewis' carving of a rose also featured a bouquet. His were made from dycan (vegetable similar to carrot), while he used the leaves from pumpkin and flowers from leeks to enhance his presentation.

Janet.silvera@gleanerjm.com