The St. Lucia Times focuses on Chef Shorne Benjamin, who specializes in New Age Caribbean cuisine. He will lead Cap Maison’s popular Guest Chef Series, guest cooking in Cliff at Cap restaurant the weekend of January 15-17, 2016. Here is more on Chef Shorne Benjamin:
[. . .] Chef Shorne Benjamin grew up in Saint Lucia and began cooking with his grandmother when he was just seven years old. His friends and family became his biggest fans and critics at Sunday dinners, where he learned to experiment with new dishes, spices and flavors. It was the beginning of his cooking style, which he now calls New Age Caribbean, melding Caribbean inspired dishes with international cuisine and his personal conceptual cooking flair.
A graduate of the French Culinary Institute in New York City, Chef Benjamin has cooked with such masters as Jean-Georges Vongerichten at ABC Kitchen and Chef James Jermyn of Maloney & Porcelli in New York. For four years running, he has cooked at NYC’s Annual Caribbean 2015 Rum and Rhythm Benefit and Auction during New York City Caribbean Week.
He is the co-founder and Executive Chef of ShorCulinaire, which offers private chef and catering services, and is presently Chef de Partie at The Shop at Andaz 5th Avenue in New York City.
Cap Maison’s Executive Chef, Craig Jones created the Guest Chef Series six years ago as a way to infuse his Cliff at Cap restaurant with new energy and cook alongside culinary colleagues from some of the greatest kitchens around the world.
[. . .] It is one of the island’s top tables with breathtaking panoramic views of the Caribbean Sea. Chef Jones serves a French West Indian-inspired contemporary menu based on classical techniques, fresh island products and seafood that has been hailed by The New York Times. Chef Jones offers casual dining at the 36-seat thatched-roof beach shack eatery, The Naked Fisherman Beach Bar & Grill, one of the only such beachside restaurants in Saint Lucia. [. . .]
For full article, see http://stluciatimes.com/2015/12/05/4703