Nestlé Trinidad & Tobago launches Nestlé Professional line




 

 

 

 

California sushi.

 

 

Thai lettuce wraps.

Lentil cakes.

Orange chilli wings.

Sticky oriental wings.

Vanilla Punch de Crème.

Caribbean fruit sorbet.

 

It’s safe to say if you missed Monday’s Nestlé Professional (NP) Food and Beverage Expo, you missed a treat.

 

These items and more were plated and served throughout the event which took place Monday November 16th at the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI) in Chaguaramas from 10 a.m. to 6 p.m.

 

Food artisans, hoteliers, restaurateurs, caterers and bakers came out in their numbers to experience Nestlé Food Solutions for their kitchen, first hand. Among the solutions - MAGGI, Carnation, Orchard, Nescafé, Nestlé Sweetened Condensed Milk, and the star of the show MINOR’s ready-to-use sauce. The sauce was launched at the Expo in 3 flavours – General TSO, Bourbon and Teriyaki. Consumer Marketing Manager of Nestlé Professional, himself a chef, Rian Dickson told members of the food fraternity present at the Expo and launch that MINOR’s sauces “open your cuisine to a variety of flavours” and are not only ready-to-use sauce, but also “easy-to-use.” Whether on the grill, on fish, ribs, or even homemade burgers, MINOR’s will deliver a “mouth-watering taste – created for chefs, by chefs.”

 

Foodies gathered were also introduced to five Culinary Management students of TTHTI, part of Nestlé’s Young Culinary Talent  (YOCUTA) programme. YOCUTA, an alliance formed with TTHTI as part of the Nestlé Needs YOUth initiative launched earlier this year, aims to advance the talent of budding chefs and food connoisseurs, in line with the goal of the Nestlé Needs YOUth initiative - to improve the employability of youth in T&T aged 16-30 between 2015 and 2017.

 

At the Expo, students Shantelle Pierre, Avionne Wilson, Karym Charles, Kyle Jemmoth, and Tevin Gonzales demonstrated their culinary prowess via LIVE cooking demonstrations of dishes inspired by Nestlé products.

 

Shantelle, Tevin, Kyle, and Avionne prepared, on-the-spot, Roasted Coffee Chicken Tenders inspired by MAGGI Pepper and Chicken Seasoning; Bourbon Buffalo Cups, inspired by MINOR’s Bourbon sauce; Peanut Fettuccine Alfredo, inspired by Nestlé Peanut Punch and Nestlé Cream; Coconut Kale Pan Seared Shrimp, inspired by MAGGI Fish Seasoning and MAGGI Coconut milk; and Chicken Teriyaki Fried Noodles, inspired by MINOR’s Teriyaki sauce, to name a few. Avid onlookers and taste-testers were guided through the cooking process, with methods and ingredients used highlighted by the soon-to-be chefs, along the way. 


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