Merry Christmas from a "Druggy Baker"

Falisha Ali

Photo credit: Falisha 

Falisha aka "Felly" is a self taught baker and also the owner of The Cake Lab!The Cake Lab is a part time and a home based business ran by Felly. 

The passion for baking all started out when she was pursuing her Bachelors Degree in Pharmacy (hence the nick name the Druggy Baker). During her spare time in between lectures, studies and exams, Felly would do a little “stress baking” as it helped her to relieve some of the stress that came with the University package. She will then give all to her friends from her apartment to enjoy the desserts and they will all joke about if Pharmacy doesn't work out for her then she could sell cake, Falisha said.
Felly sold her first cake in 2015 which was in her last year of University.She is currently a full time practicing registered Pharmacist and also a Baker for 4 years and counting. 

Falisha said, "My favourite dessert to make will hands down be cupcakes as they can be so versatile and it’s like a mouthful of heaven. I love baking and creating new masterpieces everyone can enjoy". 

Photo credit: Falisha 

I personally have had Falisha's cake and oh she's right. It's more than a mouthful of heaven for me. Her decor is absolutely amazing and as it Christmas time, she chose to feature some Christmas themed items. Now how cute are those cupcakes??? 

Photo credit: Falisha

The snowman cupcake is my personal favorite from that plate. 

Falisha also jumped into baking cookies and oh what fun they are for her. She also takes her creativity and eye for this particular Christmas spirit to the cookies to add to her line up of goodies she has to offer. 

Photo credit: Falisha 

Photo credit: Falisha 

If you need your special order of cookies for Santa please check her out at "The Cake Lab" on Instagram. 

TGI Fridays Bartender Champion 2019 

Daryn Gibbes 

"The first part of my story began in Tobago. Bartending at first was just a side hustle for me, but along the way I realised I truly enjoyed it and wanted to develop my skills, so I decided to leave everything behind and come to Trinidad to attend the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI)" Daryn Gibbes.

It is at this school where Daryn was taught by Mr. Rakesh Madoo and successfully achieved certificates in Professional Bartending, Advanced Mixology and Bar Management. 

It is was within his second part of his journey where he began to work at TGI Fridays (recognize the tie), where he discovered his passion for Flair Bartending. It was then his goal to win TGI Fridays Bartending Championship. It was in the year 2018 where he participated and placed 3rd and then he re entered  in the year 2019, with the determination to take 1st place which he successfully did. 

It is now his new goal to combine the knowledge of a Mixologists along with the techniques and showmanship of a flair bartender. Daryn founded his own private Bartending services, Tapsterz KEEPERS OF THE BAR and the mission is to bring something different to bartending and also pass on everything he has learned, according to Daryn. 

Photo credit: Daryn 

This one of a kind drink entails a shake off:
- Captain Morgan spiced rum
-Grey Goose l'orange
-Home made spiced syrup
-Lime juice and 
-Pineapple Juice


This amazing cocktail was made by Daryn. Are you feeling thirsty now? 

Angostura Global Cocktail Challenge 

Champion for 2016

Neal Ramdhan

Photo credit: Neal Ramdhan 

A native of Trinidad and Tobago who works in a fast-paced bartending environment for the past seven (7) years, has earned a reputation amongst his peers and customers as a highly creative mixologists. At the age of 18 he got into the hospitality industry simply as a waiter and later a bartender, for the sole purpose of supporting his family, after having lost his dad at an early age. It compelled him to become self sufficient. It is this background that drives him to combine the craft of mixology and the science of accounting. 

Ambitious and forward thinking, Neal successfully obtained his BSc. Accounting from the University of the West Indies. After several years of practice behind the bar, improving and mastering the skills and techniques needed to the best bartender he can be, Neal was able to capture two titles: the Marie Brizard Cocktail Challenge in 2014 and the world famous Angostura Global Cocktail Challenge in 2016. This latter award enabled him a two year contract with Angostura to be one of their many extinguished brand ambassadors by travelling the world to various countries sharing the love and passion for Angostura and the art of mixology.  

Photo credit: Neal Ramdhan

Neal has now partnered with his brother Clinton Randhan and incorporated a company, "Verve Creations Ltd" where they supply bar services offering various styles and techniques of craft cocktails and bar consultancy while inspiring and empowering upcoming bartenders.  

Neal himself says, "Three things motivate me: Impressing my customers, understanding the flavor profiles of cocktails, and discovering new and innovative bartending methods. In my short but fruitful years within the industry I have grown to believe that the key to creating the perfect cocktail lies not in your hands, but in the hands of your consumer." 

Photo credit: Neal Ramdhan 

Photo credit: Neal Ramdhan 

 These beautiful cocktails made by the man himself, Neal. He really meant it when he said his aim is to impress his customers. How beautiful and tempting are these craft cocktails, garnished adorably with love for the passion and craft.

Do you want to try any of these beauties? 

Catching the big fish! 

Meet Chef Sean

Photo credit: Sean

Meet the chef that likes to catch everything he cooks. So we can guess what his hobby is right? Yes, fishing!! Sean Bryce, a 28 year old Chef from the sister isle Tobago is our first feature representing Tobago. Sean carries eight fruitful years of being a chef. He studied at Trinidad and Tobago Hospitality and Tourism Institute (TTHTI) where he was the Guild of Students President;Tobago Hospitality and Tourism Institute (THTI) and he worked and trained alongside talented chefs at the Johnson and Wales University (JWU) North Miami; some of the best culinary schools. 

His specialty is Seafood and Grilling. Seafood specialty, go figure, which his hobby being fishing right? Shrimp, fish, crab, lobster, you name it, Sean will grill and cook up any of those in a minute with an aroma that will tantalize your taste buds and make you want more. 

Photo credit: Sean

Sean has a number of work experiences. Chef Sean has held a number of Executive positions at High Commissions and Restaurants in Trinidad including at Lannyapp at the Cascadia. Chef Sean has also had his feet in the doors of some of Tobago finest restaurants including Oasis Salad bar and Grill, The Curve Restaurant and held the role of Executive Sous Chef at The Seahorse Inn in Tobago. Today Sean is a Private Chef on the island of Tobago. 

It was a choice of a seafood dish to be presented. So why not a good ole shrimp fettuccine pasta 😋 A personal favorite of mine. This mouth watering dish made with fettucine pasta tossed in a rich creamy Alfredo sauce served with sauteed shrimp that has that perfect red to pink color that signals a perfect pan seared shrimp, covered and soaked in local herbs and spices to add that Tobago touch and flavor. 

After entering a few small friendly competitions in school, his greatest achievement thus far is becoming an Executive Chef. His goal is to one day open his own wine restaurant where he'll be the Executive Chef to ensure all meals that is presented to customers are of high quality in taste and presentation. 

Trust me, I will be there once a good meal and wine is involved. Be sure to stay tuned for when Chef Sean opens up this fine dine wine restaurant. Will you come with me? A glass of wine is one me!  

Meet Cassandra

This lovely down to earth individual is 26 years old and has her own style when it comes to serving up her dishes. Cassandra is an expert in sushi! She studied at Trinidad and Tobago Hospitality and Tourism Institute followed by the MUST programme. MUST lead her to More Vino where she worked for over 7 years learning and making sushi. She was trained under JuJin Shio from Malaysia who is an expert in sushi making.

Cassandra is now our own expert serving us up some yummy rolls. She is passionate about her work which is evident by the taste and presentation of her dishes. She is considered very creative, innovative, hardworking, proactive and very dedicated to pleasing her customers.

Her famous signature rolls are the CAMO Roll, Hotdog Roll, Cutiepie Roll and the Sunset Roll. 

Cassandra presents another one of her rolls, the St. Joseph's Tower roll. 

This roll is made up of mango cubes, shrimp, cilantro all wrapped in rice roll, topped with seared tuna, jalapeno and tobiko. Dashed and served with mango wasabi sauce, dynamite sauce and unagi sauce. 

Aren't you feeling for sushi right now?? 

Dane the Cocktail Master!

Photo credit: Lime TT; MalibuTT; Dane Ramsay

Meet Dane Ramsay!! This 29 year old mixologist has been in the field for the past four (4) years. Dane studied at University of the West Indies Jamaica campus, where he obtained his Bachelors in Hospitality Management. He then proceeded to successfully complete his internship at Sandals Resort in Jamaica. 

Dane entered a few local bartending competitions such as the Malibu Ultimate Cocktail competition where he was qualified for the finals, plus many more friendly competitions. Dane is a true customer gentleman, he is soft spoken, well mannered and really great at recommending drinks to customers who are unsure of what they like. I say this from personal experience. He would ask the right questions such as "do you like sweet, milky or fruity cocktails", then he would mix and shake up a surprise that you are guaranteed to enjoy. 

Dane worked at 519 Restaurant and Bar for one and half years, and now can be found at the chic dinning restaurant, Krave at Marabella. His future goals aims at becoming a Food and Beverage Director and hopes to one day open up his own mixology bar. 

Dane shares a true passion for the art of mixology. He is well known for his creativity in whooping up specially handcrafted cocktails. 

One such delicious cocktail is the Hawaiian Mist. This quench thirsting cocktail is made up of these special ingredients, all blended and shaken to perfection. 

If you want to try it, all you will need are: 

-Grenadine

-Apricot Brandy

-Spiced rum

-Pineapple juice

-Blue Curacao

- Bed of crushed ice

-Garnish with anything of your choice :) 

Hawaiian Mist 

Jordan Cox! 

Photo Credit: Jordan

Jordan has been in the bartending industry for almost 10 years now. He originates from Central Trinidad and studied Food and Beverage at the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI). He loves playing with local ingredients and creating new signature cocktails of his own. He utilizes his expertise and blends various alcohols and mixers together to come up with that perfect cocktail. 

Jordan worked with El Dorado Rum and Hennessy where he promoted their rums by using it in making his drinks. Putting his bartending skills and passion together, he then opened up his own bar service company called JC Professional Premium Bar Services. His own company where he ensures every cocktail that meets his clients are impressionable and his service is impeccable. 

Jordan is inspired by Mr Rakesh Madoo, Neal Ramdhan and Clinton Ramdhan from within the bar industry. Jordan won best rum drink in making the CUTT (The Ultimate Culinary Competition), a competition entered by many local bartenders and chefs. 

Joran truly holds a strong passion for mixology and he is determined to do his best in everything he does. 

In this video (click here), Jordan collaborated with Hennessy to create this amazing cocktail called "The Artist".

 If you want to try it, here is the simple recipe that you can follow: 

-For garnishing, 1 sprig of mint slapped

-  0.5 oz of simple syrup

- 0.5 oz of fresh lime juice 

 All muddled together

- 1.5 oz of Hennessy VSOP 

 Stirred and then shaken like a pro! 😎

Pour the well shaken ingredients over a tall 

glass of ice, then topped with soda garnished with mint leaves and served to you :D 

The Artist
Photo credit: Jordan 

Dessert Princess

 Brandis 

Meet Brandis! She is considered the princess of desserts at Bottles and Bites. She is a very young, dynamic, creative and the most friendly cheerful person you can meet. Brandis 26, has been working for a little over a year now. She adapted her cooking passion from her mom who according to Brandis is an excellent cook and owned many local food shops.

Brandis actually studied Fashion design , but to her, as a child growing up, like all other kids, Brandis had a serious take for sweets. She combined her craving for something sweet and delicious and her drive that makes her think that everything is an art, to become who she is today.

Brandis' personal favorite dessert is tiramisu but at the restaurant it is the cobbler. She showcases another favorite called the Alamode.

This amazing dessert that was so wonderfully presented and instantly makes your mouth water was by far the most delicious dessert I ever had. It is a simple blend of vanilla ice cream, surrounded by deep fried apple pie that neatly tucks around the mountain of ice cream, drizzled with warm caramel syrup and topped with sprung of fresh mint leaves to add to the aroma of this amazing delicacy.

Are you feeling for an Alamode now? Cause I can definitely have another 😋

Meet Chef Dianne 

AKA Dye

Chef Dianne decided to follow her passion of becoming a chef within the food industry in Trinidad. She has been a chef for the past five years. Dianne specializes in Sushi and her love for the dish really sets her apart for being innovative and creative with her rolls. She can be described as quiet, hardworking, full of ideas and creative. She currently works at Bottles and Bites located in Trade Winds Hotel in San Fernando. 

Her famous signature sushi rolls are the Kensho Roll, Candy Cane Roll, Frankenstein Roll, Beet Cucumber & Avo Maki Roll. 

This signature roll for Bottles and Bites is all the work of Dianne. This delicious roll consists off Spicy Salmon, Scallops, Avocado, Cucumber wrapped in Tuna topped with Unagi sauce, Spicy Mayo, Wasabi Mango Sauce and Spring Onions. This roll made by Chef Dye is definite try for sushi lovers. This roll can be paired with a semi sweet dry red wine that would open the palettes to invite all the flavors that are hidden within all these amazing ingredients. 

I can testify that Chef Dianne is truly amazing with her specialty sushi rolls as it makes the perfect dinner item for any occasion. She sees herself being creative with many more ingredients to roll up some more tasty sushi rolls for us to enjoy. 

Are you feeling for sushi now? 

Jason the Flair Bartender  💥

Meet Jason! Get ready to be wowed with his flair bartending skills and double wowed with his unique bartending magic skills that will leave you bamboozled, trust me! 

Jason started his career in bartending in the year 2005. He studied at a Hotel and Career Training Institute in Trinidad after which he started working at a night club. It was in this club where he saw a bartender did a flair move which amazed him and immediately found out more about it. He was told some names and videos to search and it was at that point where he started gathering all the plastic bottles he could have found around him and started practicing his own flair moves. It took many hours of watching videos and many more hours of practicing and dedication. Jason insisted in becoming great at it to compete in competitions. Guess what? He nailed it!!! 

Check out this amazing video which shows Jason making his specialty cocktail, Mai Tai. Video →  Watch Jason in action

Jason currently works in the Cayman Island but is always back and forth to Trinidad joggling his bartending adventures just as he joggles those bottles and glasses 😅

Now get ready to be amazed by this bartending magic trick 😁 Is he a Bartender or a Magician ??!

How cool was that??? 

Would you like to see more of these bartending magic tricks and more his flair?? 

      

Meet Trinidad's Sommelier Brendon Charles

Photo credit - BC Hospitality 

Brendon, Trinidad born moved to Georgia, USA to pursue his university studies. It was during his stay here, he visited vineyards in Napa which developed his passion and appreciation for wine. After he completed his Master of Science degree in International Hotel and Resort Management, he moved to London. He worked at an organic wine bar, Bar Battu, The Vintry and the Intercontinental Park Lane. 

Brendon then moved to Dubai, where he started working with some of the city's best Sommelier and at some of the best restaurants. He was part of the pre-opening team at the Cave Wine Bar in the Conrad Hotel and Hakkasan, before he joined Okku Dubai. After an amazing three years, he worked up himself up to Head Sommelier. He then joined Pierchic, part of the Jumeirah Group Restaurant, as Beverage Manager. During his stay at Dubai, Brendon expanded his knowledge by studying Sake, Spirits and Cigars. He then returned to the Caribbean at Jade Mountain Resort as a Resutaraunt Manager and Head Sommelier. 

Wait? What's a Sommelier you ask?

A sommelier is a trained and knowledgeable wine professional working in fine dinning restaurants who is specialized in all aspects of wine services and wine and food pairing. 

Brendon won several awards over the past years. 

2017 - Sommelier of the Year for the Middle East region by Caterer Middle East Magazine

2017 - Award of Excellence with Okku Dubai in Wine Spectator Magazine

2018 - Award of Excellence with Pierchic Dubai in Wine Spectator Magazine

Only recently Brendon decided to move back home to Trinidad and create his own company BC Hospitality Limited. He aims to share his knowledge and passion for wine with others. He is determined to work with local hospitality providers to take the Caribbean Food and Beverage Industry to the next level. He has worked with places such as Touch n Taste, Boquerin Seafood and Tapas, Catering Team at the Office of the President and many more to come. 

Are you interested in doing a wine course? 

BC Hospitality also offers Wine Masterclasses for all wine lovers who are interested in learning more about wine. Being the wine junkie I am, I attended the Wine Masterclass Level 1 and it was an exceptional experience, from start to finish. Brendon, is truly the Guru of wine and his willingness to share information freely and his style of teaching is admirable. I recommend all wine lovers and those not so much, to take this class and I guarantee you would enjoy wine in a completely different way. 

This might have been my best class ever 😅🍷

Meeting Brendon has been a real lovely experience. He is a true Sommelier and carries out himself in a such a professional charismatic way that adds to the elegance that accompanies wines. He is truly knowledgeable and his wife Julie is an exceptional host. Both husband and wife runs their establishment BC Hospitality which is not only a place to learn about wine, but to shop for wine! Imagine shopping for wine with under the guidance of a Sommelier, you can't get better than that. So feel free to visit their wine shop at Carlos Street Port-of-Spain for all your wine needs! 

Grabbing a photo with T&T's own Sommelier after a wonderful wine Masterclass. 

Meet the Crafty Bartender, CURVIN! 

Hi Curvin 😎 

I remembered visiting Bottles and Bites about a year ago, when I ordered a cocktail that paused the entire table's conversion. No it wasn't because David Beckham walked in or the waitress spilled the drink, or they mixed up the drink order , but because the presentation of this cocktail was simply impeccable 👍 My friends and I were amazed to see a cocktail garnished so uniquely with a grasshopper neatly tucked unto the top of my cocktail. Yes, a grasshopper! 😅

Curvin started working as a bar back at hotel Normandy at the age of 18 years where he worked himself up to jr supervisor within a year and a half. He then moved South Trinidad to help his uncle with his bar Foxys in Marabella as head bartender for 4 years. He then hopped to Tree House, Jenny's Wok, Rising Star, More Vino as head bartender, server and manager , Krave and now at Bottles and Bites located in Trade Winds Hotel in San Fernando. Curvin is shaking up 21 years experience within the food and beverage industry. A veteran in the making! 

 Along with mixing of delicious cocktails his interest in garnishing as definitely put him to the next level. His creativity and craftiness as I like to say pushed him to go beyond any other bartender to create something unique to represent his style and passion for the craft. Curvin uses coconut palm leaves and turns them into tiny figurine creatures that is used for garnishing! 

Curvin enjoys playing around with this garnishing materials and experimenting on how many ways he can express himself through his hidden art and craft talent. He uses apples, cucumbers, carrots and many more items to express his creativity. 

Curvin presents three of us favorite cocktails, Mai Tai, Moscow Mule and Queens Park Swizzle (left to right) 

The cocktail above is called the Queens Park Swizzle (QPS), which was introduced and considered the national drink of Trinidad and Tobago by the House of Angostura. Would you try it?

Namaste! 

Meet Chef Krishna 

a.k.a Bal 

Chef Krishna aka Bal who decided to follow his passion for the love of great tasting food, created a career for himself within the food industry in Trinidad. He loves experimenting with different styles of food and as such he deems himself to be marketed as a chef that is an expert in Asian type foods. He comes from an Indian background and his ability to play with the different spices and flavors to enhance any dish has truly been a major contributor to him developing his skills. 

He has 14 years experience of being a chef. He describes himself as innovative, creative, hardworking and dedicated. His food specialties are in Japanese, Thai, Indian and Chinese foods. Some of his famous signature dishes are Rainbow Roll, Honey Chilli Chicken, Hakka Noodles, Sandong Fried Rice, Salmon Flower Rolls, Chicken Red Curry, Chicken Sata and Veggie Tempura.

Are you a Vegetarian? Vegan? Or simply just fasting for the upcoming Hindu festival of Divali? Then try, Chef Krishna's Veggie Tempura dish which is so delicious and satisfies all those taste buds that craves something delectable during this time of fasting.

This amazing veggie tempura platter consists of an array of fresh vegetables such as red and yellow bell peppers, broccoli, cauliflower and mushrooms coated with a tasty well-seasoned batter and then deep fried to a light golden color that glows like a plate of gold.

I enjoyed this crusty crumble of vegetables dipped in the accompanying low sodium soy sauce seasoned with sesame seeds. This lovely vegan platter was garnished beautifully with carrots, beet root and celery which was creatively shaped into flowers by Chef Krishna to fully complete his amazing vegan dish. If you ask me, it is definitely a must try for everyone :)         

Meet 'The Green Bartender'!!

The Green Bartender 😁

Say hello to Devon Samlalsingh a.k.a "The Green Bartender"

Devon has been in the bartending industry since May 2018. He has always been fascinated with spirits,  particularly aged spirits. The concept of putting 'time in a bottle' is amazing to him, he said, and learning about wine in his early twenties furthered that fascination. It wasn't just time in a bottle, it was a season, it was a good harvest, the culmination of time, effort and skill according to Devon.

                    

(Left) Picking some fresh mint leaves for a fresh and natural Bloopeetoo!    

(Right) A specially brewed purple rum that was made from only natural organic ingredients from the garden by The Green Bartender (shhh it's a secret🙊).                                                          

"Coming from the land where party and "fete" are king and queen, I married my passions."

"Bringing fresh, healthy grown ingredients direct from the garden to the glass is what gave purpose to the Green Bartender. Using the relaxed medium of winding down and indulging in the perfect beverage is where I hope to impart more knowledge of the food industry and the importance of green living. I intend to change the world one drink at a time! #garden_to_glass"

"I chose to make one of my signatures drinks the Bloopeeto, which is my spin on a mojito using only the freshest grown ingredients produced at my urban farm."

Bloopeeto in the making!! 😎

Here is the recipe for The Green Bartender's Bloopeeto. Give it a try and let me know how it tastes!

You will need:

- 1/2 lime juice

- 1 oz demerara simple syrup

- 12 mint leaves

- 1 1/2 oz of my signature infusion of blue rum (any rum works fine as well)

- Add ice, stir (heck give it a shake if you want to)

- Top up with soda to your desired sweetness and strength 

- Garnish with love and purpose :)

Presenting to you the Bloopeeto 😋