NIFCA Culinary Arts Expo at Agrofest Celebrates Barbadian Cuisine and Entrepreneurship

The NIFCA Culinary Arts Expo is set to tantalise the taste buds of foodies as it returns to the national agricultural exhibition, Agrofest, for its second year over the weekend.

Organised by the National Cultural Foundation,(NCF) the expo promises a fusion of flavours and culinary talent that celebrates Barbadian cuisine and entrepreneurship.

Karen Pestaina, the NCF’s festival and events planner, highlighted the participation of some of Barbados’ top chefs and mixologists who will showcase their skills using locally sourced ingredients. Patrons visiting booth G14 at Queen’s Park will have the opportunity to sample gastronomic delights prepared by the culinary experts.

Pestaina emphasised the significance of this year’s expo, noting the 50th anniversary of the National Independence Festival of Creative Arts (NIFCA) and the NCF’s 40th anniversary, with an accent on homegrown food.

“What you will get to see are some of our fantastic top chefs utilising local products. Many times, people may not be aware of how many condiments that we have locally made by young entrepreneurs and business people, so we will be showing that also,” she said.

The expo will feature a diverse array of entrepreneurs, many of whom are past NIFCA participants who have transitioned into businesses through NCF’s support programmes. Eight exhibitors will offer a variety of local products to attendees.

Among the highlights of this year’s expo is the participation of renowned chefs and mixologists, including Chef Peter Edey, Chef Creig Greenidge, Chef Kaira Riley, Marlon Waterman, and mixologists Ryan Adamson, Philip Cassanova, and Damian Williams. A sweet corner featuring Azwa Hart will also be available.

In honour of the NCF at 40, a special demonstration will showcase Chef Marlon carving the NCF logo out of fruit, highlighting a unique way to represent the organisation. Additionally, mixologists will demonstrate creative uses of Barbadian rum.

New additions to this year’s lineup include Chef Yard, who will prepare sweet potato and salt fish croquettes, and mixologist offering Passionate Basil Lemonade. Chef Kaira Riley will present a dish titled ‘Bout Hay Uh Come From’ — steamed fish with savoury coucou and pineapple and tomato salsa.

Visitors can find the NCF tent (G14) by entering the main gate, turning right, and following the path to the 5th stall on the left. Due to last year’s high attendance, Pestaina advised visitors to arrive early, as seating is limited. A screen will be erected for visibility to accommodate those further from the chefs’ table.