Life on the islands, a restaurateur’s perspective as Head of the Culinary Society

By Gregory Dal Piaz From Eat Smooth

Last year we were fortunate to work closely with the Cayman Islands, promoting the islands as an epicurean destination, as well as a pretty beautiful and convenient place to just chill out. It’s great to get away from it all and surrender yourself to your surroundings, particularly when they are as indulgent and satisfying as the Caymans can be.

When we do take vacations, and I know for many of us that is far too infrequently, it is easy to forget that the reason our vacations are so enjoyable is because there are professionals catering to us, concerned with our well being and determined to make sure that everything appears effortlessly. It’s part of the vacation tourism industry, as I found out first hand catering to vacationers for several years. As easy as it to vacation on a place like the Cayman Islands, working there is another story entirely, especially when it comes to the hospitality industry, and the restaurant side of things in particular.

The competition for our time is fierce, so you better believe that destinations such as the Caymans are constantly honing their game, finding out what we want before we want it, and making sure it’s available when we want it. Case in point: the Cayman Culinary Society. Led by Executive Chef Vidyadhara Shetty, the Culinary Society brings together the culinary community of the Caymans, allowing them to share ideas and inspirations, secrets and of course the keys to preserving their indigenous cuisine.  Per the Society’s promotional materials:

His goal as President of The Culinary Society is to offer the top chefs in the Cayman Islands the opportunity to shine in their art and excite the world by creating “authentic contemporary Caribbean” dishes. ‘It is essential, in this fast-paced environment, to be surrounded by a professional and dedicated team’ says Shetty. ‘I am fortunate here on this beautiful island paradise to be surrounded by people who share a genuine love of the kitchen and food.’

Chef Shetty, as he is known, brings decades of experience to his role as President of the Culinary Society, having won the prestigious Cayman Islands “Chef of the Year” award in 1999 after polishing his craft  in the restaurants of his hometown Mumbai, India, throughout the Middle East, as Chef with the Cruise Ships of the Caribbean and finally, since 1994, at the Hyatt Regency Grand Cayman. I was recently able to interview Chef Shetty and dig a little deeper into his background and his life and work in the Cayman Islands.

An Interview with Chef Vidyadhara Shetty

GDP – Working on a Caribbean island is beautiful, but does it present any challenges in the kitchen?

Chef Shetty – Some of the challenges living on island are getting all the ingredients and receiving them in time. Getting and retaining good employees can also be difficult.

GDP —  Can you give us an idea of what authentic Cayman cooking is and how recipes have been adapted for a more international palate?

Chef Shetty – Authentic Cayman cuisine features dishes that are typically made from Turtle Meat ( Turtle Stew ), Steamed Callaloo, Steamed Fish (Snapper, Grouper) Fried Grunts, Jack , Conch. Curry and jerk spices are used for Chicken and Goat dishes. For dessert we have Cassava cake, Johnny cake and fried plantain. We have found that the more we remain faithful to these original recipes the more interest we get from our international visitors. No need to change a thing!

GDP – What are the raw ingredients you source locally in the Cayman Islands and which three could you not do without?

Chef Shetty – Local Fish, local Vegetables and Scotch Bonnet Pepper

GDP – What is one thing you wish you could grow locally but can’t?

Chef Shetty – I wish we could grow some spices e.g. Black peppers, cumin etc.

GDP – Where do you go out when you’re dining out? Our readers would love a few tips.

Chef Shetty – Blue Cilantro! I’m joking, but it is really good and you shouldn’t miss it but seriously I don’t have a favorite Restaurant you can pick any Restaurant on the Island  and no one will be disappointed

GDP – You currently are leading the Cayman Culinary Society, can you tell us a little bit about the mission of the Society and how you achieve your goals?

Chef Shetty – My goal as President of The Culinary Society is to offer the top chefs in the Cayman Islands the opportunity to shine in their art and excite the world by creating “authentic contemporary Caribbean” dishes. Also to compile a cookbook for all those Chefs who have participated in the Local competition, and sharing their recipes.

GDP – When is the best time to visit the Cayman Islands? Are there any culinary events that people need to know about?

Chef Shetty – I think anytime is a good time to come to Paradise but usually November to May is very nice and the heat might be a little less intense. We have Culinary Events throughout the year but we attract great international crowds for the Cayman Cookout, The Cayman Culinary Society –Annual Competitions for Chefs and the Gala dinner thereafter, as well as The Taste of Cayman to name a few.

Roasted Sweet Potato Soup

Prep Time: 45 minutes

Servings: 6

Ingredients

2 lb sweet potato, peeled & roughly cut 1 medium onion, peeled & roughly cut

1 medium carrot, peeled & roughly cut 4 cloves garlic, peeled

2 tbsp olive oil

1 qt chicken stock

1 cup heavy cream

1 tbsp sugar

salt & pepper

splash of hot sauce or pinch of cayenne to taste

Directions

In a heavy bottomed saucepan saute´ the sweet potato, onion, carrot & garlic in olive oil until tender. Add chicken stock and bring to a boil, reduce heat and simmer for 30 minutes.

Blend to a pure´e then return to the saucepan, add cream and bring back to a boil. Season with salt, pepper and hot sauce to taste.

For more on this story and recipes go to:

http://eat.snooth.com/articles/chef-shetty-in-words-and-recipes/