Video: Bill Hanbury Meets With Shayne Trott

With Bermudian culinary student Shayne Trott getting set to travel to New York City for a one-week externship in two of internationally-acclaimed chef Marcus Samuelsson’s restaurants, he met recently with Bermuda Tourism Authority [BTA] CEO Bill Hanbury, who wished him well with his upcoming experience and spoke about the need for the tourism industry to focus on innovating Bermudian cuisine.

Mr. Trott’s externship is taking place from March 2 to March 6, where he is visiting Red Rooster Harlem and the new Streetbird Rotisserie, to open this spring, also in Harlem.

He has the opportunity to shadow chefs, observe how a busy Manhattan kitchen is run, and experience opening a restaurant in New York.

Mr Trott worked as a cook at Samuelsson at HP over the summer and was selected out of five students to complete the externship.

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Mr Trott said previously, “I am very excited to have been chosen to travel to New York and work at Red Rooster Harlem and Streetbird Rotisserie. Working at Samuelsson at HP last summer was very challenging, but I came out of it wanting to be a chef even more.

“I learned so much from the team and look forward to furthering my experience in New York.”

Speaking last week, Mr. Hanbury said, “We’re at Meals on Wheels and we’re very glad to be here because we’re recognising, first of all, one of our own within the tourism industry.

“Our young chef Shayne is on his way to see Marcus Samuelsson next week and do an internship with him. He came out of the Bermuda Hospitality Institute program, which is a very important program to the Bermuda Tourism Authority, and we’re ecstatic that he’s been given this recognition; he is going to have a chance to work with one of the finest chefs in the world.”

BTA CEO Bill Hanbury meets with Shayne Trott:

“This is what we ought to be doing for all our young Bermudians; giving them opportunities to work with the best of the best,” added Mr. Hanbury.

“We’re hoping at some point Shayne comes back the island and is able to work in developing the cuisine that Bermuda can celebrate; it’s a very important for the tourism economy to actually be working and trying to nurture Bermudian cuisines.

“It’s what the tourists want, it’s what the global tourist demands when they come to a destination – they want to enjoy local culinary delights, and certainly Shayne’s going to help that.

“I’ll also suggest that Meals on Wheels is an organisation that needs to be recognised for the extraordinary work that they’re doing. In an era in Bermuda where all purses have been tightened, we need to be thoughtful about the support that we give to organisations like Meals on Wheels that really play a fundamentally important role in providing services to Bermudians.

“There can be nothing more important than a good meal and the work that they do here every single day should be celebrated by this country.”

Shayne’s opportunity to work with Marcus Sammuelsson’s company was a result of his participation with ‘Plates of Passion’, a Bermuda Hospitality Institute program that pairs culinary students with top chefs.

Shayne is a student at Bermuda College, and BHI was responsible for arranging the opportunity for five Plates of Passion students to be hired for the Samuelsson pop-up restaurant last year, with one of those five to be selected to go to New York.

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