Thu | Sep 29, 2016

Ryan Peterkin, dad win Norway's salt fish challenge

Published:Thursday | March 25, 2010 | 12:00 AM
The second-place dish: salt fish fillet poached in coconut rum created by Adonis Campbell with help from his sister, Navia Campbell.
The third-place dish: salt fish herb cake created by Volae Williams with help from his mom, Autherine Williams.
Winning chef Ryan Peterkin (centre) shows off his trophy with his dad, Lincoln Peterkin, and Espen Hanson (left), director of the Norwegian Seafood Export Council with responsibility for the Caribbean market.
Winning chef Ryan Peterkin (centre) shows off his trophy with his dad, Lincoln Peterkin, and Espen Hanson (left), director of the Norwegian Seafood Export Council with responsibility for the Caribbean market.
The third-place dish: salt fish herb cake created by Volae Williams with help from his mom, Autherine Williams.
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The synergy between parent and child, brother and sister, cousins produced first class recipes at the 'Me and My Family Culinary Challenge' with Salt fish from Norway 2010 at the Runaway Bay HEART Hotel and Training Institute on Sunday, March 21. Judges chefs Debe-Ann Chen, Anthony Miller and Colin Hylton said they were impressed by the skill and creativity of the HEART culinary students.

Ryan Peterkin, assisted by his father Lincoln Peterkin, emerged the winner with their jerked salt fish and cream cheese accompanied by breadfruit and sweet potato pancake and pimento garden vegetable. Second-place winner, Adonis Campbell, assisted by sister, Navia Campbell, created a salt fish fillet poached in coconut rum and heavy cream topped with sautéed spinach accompanied by waffle potatoes. Third-place winner, Volae Williams, assisted by mother, Authrine Williams, turned out a salt fish herb cake.

Salt fish from Norway's Marketing Director Espen Hanson presented the prizes. Peterkin received an all-expense paid trip to the Salt fish Festival in Santo Domingo this November, while Campbell and Williams received $150,000 and $100,000 worth of appliances and utensils, respectively.

Nine students, supported by relatives, participated in the gruelling event which demanded creative, flavourful and attractive main course dishes made with Norwegian salt fish. They each presented four plated entrées for the three judges and the presentation table, à la Iron Chef, and stood proudly at the microphone to answer the probing questions of the judges

The HEART Institute auditorium overflowed with family members and fans who cheered on participants. In his welcoming remarks, Mr Hanson said, "The Norwegian Seafood Export Council (NSEC) carries out activities in more than 20 different markets. Jamaica is certainly one of our more important markets."

He commended HEART Runaway Bay Manager, Tricia Housen and chief culinary instructor Michael Mitchell for the excellent work they had done in guiding their talented students.

The expert judges noted that all the entrants were winners and have the potential to become excellent chefs. The other competitors were:

Sheldon Lloyd Giscombe assisted by sister Natalee Giscombe - tempura salt fish salad romaine.

Marston assisted by cousin Junior Robb - salt fish casserole.

David Montgomery assisted by brother Troy Gayle - steamed salt fish in Red Label Wine served with grilled sweet yam.

Alex White assisted by sister Rachel White - Red Label Creole salt fish.

Catherine Smith assisted by sister Rashae Reid - smoked spiced salt fish with reggae couscous and pineapple tomato sauce.

Surrano Warren assisted by mother Marcia Valentine - Creole salt fish pasta.

Norway exports seafood to around 150 different countries, and is the world's largest joint marketer of seafood. Every year, the NSEC carries out activities in more than 20 different markets, and its entire efforts are financed by the Norwegian seafood industry.

(www.seafoodfromnorway.com)