NIFCA

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  • 293
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labelNews todayOctober 8, 2014

Scotiabank NIFCA Performing Arts Dance Press Conference

QUALITY OF DANCE ENTRIES ON THE UPSWING The quality of entries in the Scotiabank NIFCA Performing Arts category of Dance is on the upswing, so says Mr. John Hunte, Cultural Officer for Dance, and he attributes this increase to the year-round programmes/activities for example the Summer Internship Programme produced by ...

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  • 183
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labelNews todaySeptember 19, 2014

New Initiatives for NIFCA Culinary Arts

  The Roberts NIFCA Culinary Arts in association with Caribbean Cuizine has been revamped for 2014 bringing with it a number of innovative ideas. These new elements are being implemented, highlighting the skills of the entrants and the great tastes of their dishes, with an interactive experience for all involved. ...

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  • 347
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labelArchives todaySeptember 8, 2014

Cultural Development Team 2014

Time for a photo op with some members of the NCF’s Cultural Development team who are responsible for the production of the upcoming NIFCA events.  There are standing L to R: Mrs. Andrea Wells, Chief Cultural Officer; Mr. Rodney Ifill, Cultural Officer, Visual Arts, Ms. Annette Nias, Cultural Officer, Film ...

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  • 207
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labelNIFCA todaySeptember 8, 2014

The Hon. Stephen Lashley gets a taste of some delectable delights!

On Wednesday, August 20, 2014 the Honourable Stephen Lashley, Minister of Culture, Sports and Youth got a taste of some delectable delights compliments three-time Governor General Awardee, Chef Ezra Beckles, while the sponsor representative for NIFCA Culinary Arts, Mr. Jason Sambrano, Chief Financial Officer, Roberts Manufacturing (right) and NCF representatives ...

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  • 391
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labelNIFCA todaySeptember 8, 2014

Desserts by Chef Beckles

These sinfully tasty treats were made with unique ingredients – noni flour for the chocolate cake and cactus for the cookies.  All compliments three-time NIFCA Governor General Awardee, Chef Ezra Beckles.

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The National Cultural Foundation
West Terrace,
St. James, Barbados
246-417-6610