urvinThank you for joining us on this journey where we will embark on a delightful task that will expand our creative abilities in the kitchen. Enhancing the artistic in the culinary through the inspiration that we will gain from a master painting. Get ready to invite the artists within unto a challenge of a lifetime; an art desert that will leave everyone’s taste buds asking for more. We are happy to be coaching and guiding everyone of you towards a masterful culinary art piece. CHEF URVIN CROES

PARTICIPATING TEAMS

TEAM FARID RUEDA

huskinsThe 355-room beachfront property has appointed Gerard Coste as its new executive chef.

Coste, who arrived in Aruba two decades ago from the South of France, has worked for a number of hotel brands including Westin and Wyndham, and had worked as director of food and beverage under the resort’s previous management.

Renzo Webb – EPB
Nicole Conradus – EPB
Gabrielle Guerra Diaz – EPI
Jasmine Erika Briones – EPI

farid-1 Farid Rueda is a Mexican street artist known for painting graffiti full of his country’s cultural references. However, the way he depicts these themes is not what you would expect – Rueda figures out new concepts of representing Mexican popular culture without turning it into a cliché. He is primarily known for his murals and other large-scale pieces, but he has been known to paint smaller works as well.

TEAM FRANCIS SLING

stephenSince graduating from the Culinary Institute of America in 2003, Chef Toevs has been with Marriott International for over ten years. Since his arrival in Aruba, Chef Toevs has developed a relationship with the island’s local culinary school to establish a training and career development program which helps to grow new talent for the hotel kitchen. He also serves as vice president of culinary training and education for the Aruba Culinary Association.

Nyree Riera – EPB
Christian Lacle – EPB
Michelaine Abreu – EPI
Mark Moises Urueana Diaz – EPI

portret-chrisBerryFrancis Sling, an artist, born and bred yu’i Kòrsou, creative, funny and charismatic. He describes his childhood as playful and spontaneous; being a very curious child he always loved to explore the nature. There’s something about how leaves and trees where created all with their unique design that always intrigued him.

TEAM EDUARDO KOBRA

gerardThe 355-room beachfront property has appointed Gerard Coste as its new executive chef. Coste, who arrived in Aruba two decades ago from the South of France, has worked for a number of hotel brands including Westin and Wyndham, and had worked as director of food and beverage under the resort’s previous management.

Jayda Kelly – EPB
Daniel Dix – EPB
Chandelle Fortin – EPI
Giovanni Giel – EPI

IMG_5167Brazilian artist Eduardo Kobra utilizes bright colors and bold lines while staying true to a kaleidoscope theme throughout his art. The technique of repeating squares and triangles allows him to bring to life the famous people he depicts in his images. This checkered pattern, filled with different textures, lines, and shading, builds up to Eduardo Kobra’s final masterpiece, a larger than life mural for all to see and marvel at.

TEAM ISIDORA

teddyA Peruvian native with more than 10 years of culinary experience, chef Bouroncle has cooked all over the world from Colombia, to Spain, Singapore and the United States. Having held various culinary positions since starting his career in 2002, chef Bouroncle has refined his craft at a number of world-renowned hotels and restaurants, before joining the Aruba Marriott.

Johnayla Luidens – EPB
Kenneth Sepulveda – EPB
Jefferson Quandt – EPI
Leandra Kelly – EPI

isidoraIsidora Paz López is a sculptor, ceramicist, visionary, a graduate of the University of Chile, and the third generation in her family to pursue a career in art. In 2011, she was asked to lead what would become the largest contiguous public art project in Chile’s history, and the largest mosaic project in South America – 4,000 square meters across three metro stations, 83 pillars, and kilometers of concrete wall lining the tracks.

GUACHE

everdepenaIn 2006 entered the apprenticeship program at the EPI Hospitality Unit, from which he graduated with honors in 2011. During his five years at the local school, he combined school and various apprenticeships guided by top executive chefs on the island. Ever also follows Molecular gastronomy, also known as Avant-Garde Cuisine, seeking to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking.

Keanu Croes – EPB
Celine Sandries – EPB
Evris Fearon – EPI
Alexander Bontekoe – EPI

guacheGuache proposes a mix of ancient and Latin American popular graphic imagery with contemporary elements of graffiti and street art. He has painted walls and exposed his visual work in different cities and regions of Colombia and several countries in Latin America and Europe.

FIO SILVA

urvinThe 355-room beachfront property has appointed Gerard Coste as its new executive chef.

Coste, who arrived in Aruba two decades ago from the South of France, has worked for a number of hotel brands including Westin and Wyndham, and had worked as director of food and beverage under the resort’s previous management.

Albani Rondon – EPB
Kevin Kelly – EPB
Howard Mark Kock – EPI
Thailisah Dijkhoff – EPI

fio-silvaFio Silva is an Argentinian muralist and illustrator. Nature and wildlife in particular are protagonists in her works. Her representation of the movement, strength and fragmentation give personality to her interventions. Fio creates realistic but close to surrealism and abstract images. The color plays an important role providing dynamism and energy to the compositions. Fio’s works are on different walls in South America.

the journey towards the artisic dessert

14th of june: pairing sessions

On the 14th of June 2016 you have been teamed up with your partners consisting of a Master Chef, two contestants from EPI and two contestants from EPB. Let’s get ready for the master piece.

22nd of june: receiving your painting

On the 22nd of June 2016 you will be part of the beginning of Aruba Art Fair 2016, were you will be receiving your reference art piece to help you during your journey of creating an artistic dessert.

24 june – 20 july: Create your recipe

Your team guided by the assigned mentor will deliver the final recipe for the creation of the artistic dessert. Revealing the ingredients and methods that your group intend to use during the process.

18 August – 26 August: Trial and error process

During these eight days you will be working hand-in-hand with your team in order to complete the artistic dessert. Make sure to use this time as wisely and effectively as possible!

27 August: the Competition

On this special date your team will present the final artistic dessert to a group of judges who will choose the winner of the competition.

STAY UP TO DATE

Subscribe me your mailing list