Barbadian cuisine is renowned for its diversity, variety, and freshness and has been an essential part of NCF programming since this agency’s inception in 1984 and is most visible during our festivals and always forms a significant component of most events with options ranging from street food and heritage cuisine to a la carte fine dining.
The NIFCA Culinary Arts competition is held annually, usually in November. Several practising chefs first came to national attention via this competition, and many have gone on to gain international acclaim after first being recognized nationally at the competition.
The competition traditionally consists of an exhibition, workshops, and cook-offs and attracts a broad cross-section of the Barbadian public.
