Carmin Viola Wins Rising Chef Round #1

Bermuda Hospitality Institute’s fundraiser, “Bermuda’s Rising Chef of the Year Competition” kicked off on Thursday, November 1st.

Hosted by Executive Chef/Owner Edmund Smith of Ascots Restaurant, the first of four Semi-Final Rounds saw three Chefs vie for one of 4 spots in the Finals. There was great excitement and energy at International Imports as each competitor put their culinary prowess to the test.

Chef Carmin Viola — Chef de Partie at Newport Gastropub, Fairmont Southampton — was the winner of Semi-Final Round One. Chef Carmin will be one of four Chefs in the Final Round of the competition.

Chef Carmin’s winning recipe, Trio of Scallops, included:

• Basil & rosemary crusted scallop with lyonnaise sweet potato;
• Scotch scallop with tomato garlic & basil ragout; and
• Poached scallop roulade with creamy boursin polenta and five spice sweet potato coulis.

The competition is hosted by International Imports, with the support of major sponsors, Butterfield & Vallis, Lindo’s Family Foods & Gosling’s Limited. 100% of the proceeds from this event support BHI’s programs and initiatives. BHI is a non-profit organization with a mandate to lead and encourage the development, growth and sustainability of Bermudians in the Hospitality industry

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