Caribbean Barbeque Association
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With summer in the air, we all get excited for our favorite warm-weather activities—including firing up the grill for a BBQ. However, for dieters, a barbecue can be a minefield of fatty foods and sweets that is tough to navigate. But, with just a little foresight and planning, you can enjoy your favorite foods with your friends and family. Here's how.
Watch the grazing: While the grill is warming up, many hosts put out snacks for their guests to nosh on. This can be very dangerous for the easily tempted dieter, so be prepared. Stay as far away from the appetizers as possible. Offer to help your host set up, go outside and take a breather, or just get up and move yourself to another part of the party. If you must graze—dieters get hungry!—stick to vegetables dipped in salsa , hummus or low-fat dressing. Not sure if the host will offer veggies? Bring your own bowl or tray, and be sure to bring enough to share. You're probably not the only one trying to get swimsuit ready, and finding a buddy always helps.
Plan ahead: Call the host in advance and ask if you can bring anything. This gives you the opportunity to prepare a healthy dish or bring some lean meats or veggie burgers. If you're hosting the event, plan to grill lean meats only, and offer sauces and toppings to those not watching their diets. Cut the calories on standards like potato and macaroni salads by using fat-free mayonnaise, mustard or oil and vinegar.
Suggest activities: Don't center the day around the grill . We know the food is one of the best parts, but so is having fun with friends and family. Too often, a backyard BBQ turns into the whole gang sitting around waiting for the food to cook. Don't sit on your duff! Plan low-impact games and activities that everyone can participate in. Set up a badminton net or a croquet set and divide the gang into teams—the losers get clean-up duty. If you're with a more active group, try volleyball or a game of hoops. Or, if you're not competitive, suggest a pre- or post-meal walk around the neighborhood. The more you're moving, the less you'll be grazing.
Thanks go out to the Pool Palace
Puerto Rico 's Top Chefs Tapped to National Team
The Puerto Rico Hotel & Tourism Association (PRHTA) is pleased to present the 2005 Puerto Rico National Culinary Team , which is slated to represent the Island in the Caribbean Hotel Association's Taste of the Caribbean competition, scheduled to take place in June. Three "hot food" chefs and one pastry chef were chosen to represent Puerto Rico by a stellar panel of judges during the team's tryout, held yesterday at the International School of Tourism & Hospitality Management of the Universidad del Este in Carolina. The competition was in the "mystery basket" format. Competing chefs were rated on such aspects as:
b" Correct Timing
b" Sanitation
b" Cooking Technique and Proper Execution
b" Portion Size and Nutritional Balance
b" Practicality of Presentation
b" Creativity and Practicality
b" Flavor, Texture and Doneness
A total of 29 chefs from PRHTA-member institutions around the Island competed for the distinction of representing Puerto Rico's culinary excellence internationally. The 2005 Puerto Rico National Culinary Team members are: Chef Emil Rivera of The Water Club ; Chef Carlos A. Portela of The Ritz Carlton San Juan Hotel, Spa & Casino and Chef Elvin Rosado from Holiday Inn San Juan . The Team's pastry chef will be Chef Anibal Rodriguez from The Westin Rio Mar Beach . Other members of the team are Chef Ariel Rodriguez from Augusto's Cuisine as the team's coach, and a bartender who will be selected in a separate competition. Judges were Chef Augusto Schreiner of Augusto's Cuisine ; Chef Bill Leischner , past president of the ACF's local chapter; Chef Alain Gruber and Chef Triptur Santosh of The Ritz-Carlton San Juan Hotel, Spa & Casino; Chef Mark French from Mark's at the MeliC! in Ponce; and Chef Bobo Bergstrom from St. Lucia.
"The judges are pleased to note that every year they find the participants better prepared. They have improved in all aspects of their professionalism, from kitchen techniques to plate presentations," mentioned MarinC)s Soto, PRHTA's Deputy Executive Vice President.
PRHTA's goals for the competition include:
7 Select a team to represent Puerto Rico in competitions, gaining prestige for the Island in international events while promoting Puerto Rico as a gastronomic destination
7 Provide an educational opportunity for cooks and new chefs
7 Provide an opportunity for experienced chefs to present their skills and gain further
recognition
7 Enable winning chefs to gain recognition and prestige for their restaurants
7 Stimulate a desire to excel in the profession
7 Discover new chef talent in Puerto Rico
The Team is sponsored by PRHTA, the Puerto Rico Tourism Company, Bacardi Corporation American Airlines and Universidad del Este
The Puerto Rico Hotel & Tourism Association: represents the shared interests of its approximately 500 corporate members, including hotels, restaurants, tour companies, suppliers of hospitality goods and services, airlines, cruise lines and educational institutions. We are the primary voice of Puerto Rico's hotel and tourism sector, and we are dedicated to representing, promoting, protecting and informing our industry.
Economic Impact of the Tourism Industry: Puerto Rico's travel and tourism industry is expected to generate $9.03 billion dollars of economic activity for the island, employ 83,186, directly and indirectly, and is responsible for 1.3 billion dollars in capital investment on the island; equivalent to 10.5% of total investment. (World Tourism and Travel Council's Report on Puerto Rico for 2004)
