Leiths School of Food & Wine

Leiths School of Food & Wine
19/10/2016 TTFCC

Leiths School of Food & Wine

Chefs of the future were treated to a visual and tasting tour of Trinidad & Tobago’s unique cocoa heritage when our director, Ashley Parasram, gave a talk at the Leiths School of Food and Wine in London in October. The talk was introduced by Leith’s principal, Claire MacDonald, and students from the world-class culinary school were able to sample the fine fruity and floral flavours of Trinidad & Tobago’s fine cocoa. They learnt how the distinct flavour of high quality chocolate can really stand out in recipes without the need for additional flavouring. Promoting the providence and origin of cocoa in restaurants is key to educating consumers and supporting the sector, which is why TTFCC is working to develop stronger relationships with chefs, restaurateurs and hoteliers worldwide.

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