Home' Trinidad and Tobago Guardian : January 25th 2018 Contents JOEL JULIEN
A meal of curried turkey, paratha and cauli-
flower choka helped T&T born chef Dr Win-
nette McIntosh Ambrose win the Chopped:
Gold Medal Games Baking competition in an
episode aired on the Food Network on Tues-
McIntosh Ambrose will now compete in the
US$50,000 grand finale carded to be aired next
In 2012 McIntosh Ambrose and her brother
Timothy won the Food Network’s popular Cup-
cake Wars competition.
McIntosh Ambrose, who graduated from the
Massachusetts Institute of Technology (MIT)
with her PhD in Biomedical Engineering, owns
and operates a boutique bakery in Washington
D.C called The Sweet Lobby.
This year the Chopped kitchen launched the
Gold Medal Games.
The tournament featured 16 “world-class
Each week, four new chefs competed utilis-
ing their greatest culinary skill — frying, grilling,
baking or speed. The winner of each episode
would then gain a spot in the finale and a
chance to take home the coveted gold medal
and US$50,000. The baking episode was the
last of the four competitions.
“I am super excited competing among the
best of the best pastry chefs and bakers but it
is so important for me to prove that I can also
tackle savoury, one way that I am doing that is
through my Trinidadian heritage,” McIntosh
The competition comprised three rounds.
In the first round, the competitors were given
the breakfast dough and a cut of lamb to make
McIntosh Ambrose made stuffed bake with
jerk lamb and a ginger liqueur reduction.
McIntosh Ambrose explained that “bake is a
casual term for quick breads in Trinidad”.
For the main meal, the competitors were
given the ingredients smoked turkey legs, a
roasted head of cauliflower, spaghetti rings and
shredded phyllo dough.
Thursday, January 25, 2018
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CENTRAL TENDERS BOARD
Trini chef wins baking competition
“My strategy in this round is to bowl the judges over
with the complex flavours of my Trinidadian roots,”
McIntosh Ambrose said.
She made curried turkey, paratha and cauliflower
choka. For the final round, the chefs were given the in-
gredients banana curd, caneles, freeze-fried blueberries
and hot chocolate to make dessert.
McIntosh Ambrose made blueberry cake with ba-
nana-hot chocolate sauce and meringue. After the three
knock out rounds, McIntosh Ambrose was selected as
the lone baking chef to advance to the grand finale next
Tuesday. McIntosh Ambrose said if she wins the com-
petition she will invest the money in The Sweet Lobby.
Dr Winnette McIntosh Ambrose
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