Bess takes the cake at ECGC bake-off

Who knew that a breadfruit and saltfish bread or a tamarind coconut cake could be delicious?

These different but well executed concoctions are what earned Jessica Bess top marks and led her to victory in the 2014 ECGC National Baking Competition.{{more}}

“It feels really, really good. I am proud of myself,” Bess told SEARCHLIGHT. “I was a little timid when I got there on Friday because of the fact that so many people entered and so many top people at that. People who I know have been in this business for years upon years. I felt a little unsure of myself, but everything paid off in the end. I am happy for the exposure and for winning it, especially since it was my first time.”

For her cake entry, the first timer created a layered coconut cake with tamarind filling. For presentation, the cake was iced to portray a weaved basket effect.

Some would perhaps say that Bess’ bread was the “best of both worlds,” as it blended breadfruit and saltfish into a braided delicacy that enticed not only one’s curiosity, but taste buds as well.

This creation earned the Green Hill resident the award for Best in Bread.

In her interview with SEARCHLIGHT, Bess took the opportunity to thank God for blessing her with her talent to bake, her family for encouraging her and being supportive, as well as the persons who usually do sampling for her.

Best in Specialty Flour was awarded to Janine John of Camo’s Local Cuisine and Best in Cakes was presented to Sabrina Marks-Dasent of Plum Tree Catering for her “Exotic Chocolate Glitter Cake.”

Overall, the second place position was awarded to Mustique chef Ronnie Browne and third place went to Janine John of Camo’s Local Cuisine.

This year, students from the zonal competitions were also invited to be a part of the national baking competition.

The Best Student award was presented to Tivern Laidlow for her “Plum cheesecake.” The Bequia Community High School student also walked away with the Best in Pastry award.

In their overview, the judges remarked that persons should “take responsibility with what happens with your product. You need to not be at the stage where you are shocked by the fact that your bread is a little bit too firm, the texture of your pastry is not right.”

Participants were encouraged to keep up their good work and to do research as to how they could better themselves in the future. (BK)