INTERNATIONAL. The seventh annual Bacardi Cruise Competition is now welcoming entries for its 2012 Bartender of the Year and Chef of the Year Awards.
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The winning entry by the 2011 Bartender of the Year Simon Blacoe – “˜O Bloody Hell’, made with Grey Goose L’Orange |  |
The winning entry by the 2011 Chef of the Year Anuroop Konikkara – “˜Bacardi Limon Pillars of Glory’ |
Onboard bartenders or chefs who want to make their mark in the mixology or culinary worlds and showcase their skills with a recipe of their own creation can take part by visiting www.bacardicruisecompetition.com.
Last year’s winner of the Bartender of the Year title was Simon Blacoe of Royal Caribbean International for his creation “˜O Bloody Hell’, made with Grey Goose L’Orange flavoured vodka, while Anuroop Konikkara of Carnival Cruise Lines was named Chef of the Year for his appetiser “˜Bacardi Limon Pillars of Glory’. The winning recipes were selected by a panel of judges that included cruise line and industry executives.
A prize of an onboard event will also be awarded to the ship with the most recipe entries. Last year’s winner of the prize was Celebration Cruise Line’s Bahamas Celebration, while the cruise line with the most recipes submitted was Royal Caribbean International.
Commenting on this year’s launch, Bacardi Travel Retail Americas Area Manager Zachary Sulkes said: “The Bacardi Cruise Competition was established in 2004 to recognise the talented bartenders and chefs onboard ships worldwide, and the competition continues to grow every year. Last year, the competition attracted a record number of entries – 1,600 in total – and we’re hoping to inspire even more talented cruise and ferry line professionals to take part this year.”
The deadline for entries for this year’s Bacardi Cruise Competition is 30 November.
Cruise and ferry line bartenders and chefs (who must be at least 21 years old) are invited to submit original recipes in any or all of five cocktail and five culinary categories:
COCKTAIL CATEGORIES
– Bacardi rums and flavoured rums
– Grey Goose vodka and flavoured vodkas
– Bombay Sapphire gin
– Dewar’s blended scotch whiskies
– Signature cocktail: key ingredient is any kind of pepper (jalapeño, sweet pepper, black pepper, etc.)
CULINARY CATEGORIES
– Appetiser
– Main course (meat, poultry, fish)
– Vegetarian course
– Dessert
– Heart healthy: low in sodium, saturated fat and/or cholesterol (per American Heart Association guidelines)
The prizes for the seventh Bacardi Cruise Competition are as follows:
– US$5,000 grand prize to the Bacardi Bartender of the Year and Bacardi Chef of the Year
– US$500 cash prize to each of the ten category winners
– Bacardi to sponsor an onboard event for the ship with the most recipe entries submitted
Cocktail recipes will be shortlisted by the Bacardi team of global brand ambassadors, and culinary entries by a team of culinary experts.
Log on to www.bacardicruisecompetition.com for more details and full terms and conditions.
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