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 Published:  People Behind The Scenes The Bakers  Baking team with a few of their creations. Did you know that for 22 years, the Bitter End Yacht Club has made it’s own bread, muffins and desserts with local produce and Caribbean talent. We started out just making bread and desserts for the Clubhouse restaurant and have since expanded into a large team that not only supplies the two Bitter End restaurants but also the Emporium Store and English Pub. This tight team of people consists of Glen Bascombe of Grenada, not only talented in bread making and dessert preparation, but also dressmaking. He has been with the team for 12 years and most of all enjoys making muffins while listing to the cricket matches on the radio. Another cricket fan is Evans Leslie from St. Vincent, who is best known for preparing our BEYC dinner breads served every night at the Clubhouse, as well as the sweet banana bread served at each breakfast. He has been on the team for 11 years and has also represented The Bitter End Yacht Club at the BVI Annual Culinary Competitions. Aliandro Martin has been with the team for 10 years, baking the yummy bread and rolls that everyone picks up fresh every morning at the Emporium. His consistently high performance recently resulted in his recognition as employee of the month. Claudia Lennard of Virgin Gorda has been indulging us with her cake decorating and pastry talent for 19 years. She trained at the Culinary Institute of America and has a certificate in French Patisserie. Having represented the Bitter End Yacht Club at the 2000 CHA culinary competition in Florida, she now has two bronze medals to add to her list of achievements. Get to Know:
Last, but not least is Executive Baker Winston Butler, the brains behind every bread loaf, muffin, pastry, Key Lime Pie, West Indian Roti, and Napoleon to come out of the Bitter End bakery. His latest invention, a Ginger Papaya Mousse with a Mango Coulie and Caramel Fruit Sauce is to die for. See recipe in this issue—better still, give it a try on your next visit. Winston’s initial training was in Hotel and Restaurant Management. But he lost his heart to baking and went on to study at the American Institute of Baking in New York, then at Johnson and Wales College in Rhode Island, plus the International Pastry Art Center in New York, the National Bakery of London, and the Patisserie Bakery of Chicago. As a result he has diplomas in Hotel and Restaurant Management, Baking Science and Technology, French Pastry and Desserts, Petit Fours and Cookies and Chocolate and confections. He won first prize at the first ever-held BVI National Culinary Competition and has won first prizes for his Tropical Fruit Tarts (which can be enjoyed on our dinner cruises). Up before the sun every day, a man with such talent and high standards must be a tyrant. On the contrary, his kitchen vibrates with the consistent laughter and fun that his team generates daily. The bakery is open to all that are curious as how brownies are made, or where those frosted crullers come from. Children and adults alike have been known to go missing only to re-emerge a little later covered with flour with a chocolate grin carrying a special dessert they helped make. |
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