Eat healthy, not cheap
A Chef Jason Howard dish - Seafood chowder with squid ink, mussels and cockles; eddoe, sweet potato, roasted mackerel and scotch oil with herbs. (PHOTO: Instagram/@dine_chefjasonhoward)
The nutritional value of a meal is just as – if not more important than – the dollar value.
This is according to Chef Jason Howard, the UK-based Barbadian chef who will be headlining the BHTA's Art of Cuisine – Barbados Meets the World.
He was speaking this morning via Skype at a press briefing to announce the event, which runs from July 3 – 9.
Responding to often expressed concerns that dining out in Barbados can be expensive, Chef Jason noted that the Art of Cuisine initiative is promoting the use of local produce in the tourism sector – a strategy that would keep costs down and ease diners’ pockets.
However, he encouraged persons to prioritise the nutritional and health benefits of their meals.
“Sometimes people don’t mind paying a bit more if something benefits them nutritionally," he said, adding that organic, locally grown produce often packs a more powerful nutritional punch than imported goods.
He therefore made a case for this perspective to be better marketed.
“It’s not to just keep saying the food is too expensive. We need to advertise the nutritional value of our food,” he said, adding that Barbados has “amazing produce” with rich nutritional content.
“With this initiative, we are showing the chefs how to use what’s around them and to help inspire them to look for more,” he highlighted.
Chef Jason Howard. (PHOTO: www.chefjasonhoward.com)
Chef Jason is passionate about the exciting flavours of the region and aspires to be the first Caribbean chef to earn a Michelin star for Caribbean cuisine.
He will be joined by other international chefs, Chef Jason Licker, Chef Marco Maestoso, and Chef Angel Betancourt for the BHTA’s Art of Cuisine: Barbados Meets the World – a week of events that will include food-finding expeditions, workshops for local chefs, two nights of fine dining Oceans Two and Daphne's Restaurant, as well as a high tea event at The Crane Resort.
Lionfish will be included on menus that will feature local ingredients such as marlin, avocado, gooseberry and sweet potato in haute cuisine dishes.