Students representing various schools all over New Providence put their culinary skills to the test in the 30^th Annual Bahamas Young Chef Competition Senior Division at Doris Johnson Senior High School, October 20^th, 2022.

Presented by the Family & Consumer Science Education Unit at the Ministry of Education, the Young Chef Competition, in its second phase, welcomed students to compete in the District Round of the culinary competition under the theme “Bahamian Culinary Arts: Sustainability Across Land and Sea.”

The students were challenged to use the theme and incorporate an entrée and a dessert using the sponsors of the competition, Mahatma Rice and Robin Hood Flour.

Chef Clement Williams, Chef Addimae Farrington, Chef Michael Adderley and Chef Joel Johnson oversaw and judged the preparation, culinary skills, presentation and taste of dishes prepared by the six twelfth grade contestants.

Before the competition commenced, Chef Williams provided a word of encouragement to the young chefs and reminded them to remain steadfast throughout the competition.

“I just want to congratulate each and every one of you. Irrespective of what the outcome is, you’re already a winner just by being here because you are the representative of your school. Just stay focused on what you’ve been assigned, what you’ve trained for, what you’ve focused on, (and) everything should be alright,” he said.

After two hours of bubbling pots and sizzling skillets, the young chefs plated their meals and prepared for the judging segment.

Before the judging segment, Chef Addimae Farrington expressed how promising the future is for the young chefs.

“We can step aside gracefully and get ready for the next generation. I saw so many gifted young persons and all of you will be doing a wonderful job. We must maintain our passion. You have to have fun doing what you do,” she said.

The judges exhibited strengths and weaknesses of the contestants’ various dishes and in the end, came together to show examples of how the young chefs could improve their dishes by deconstructing, reconstructing and adding additional garnishes to their dishes. 

Ultimately, Sia Wright of Akhepran International School was declared the winner in both rice and flour categories with a vegan “Coconut Tart” and a vegan “Stuffed Okra Rice Ball.” This victory would be Wright’s second win in a row in the District Round.

Gabrielle Ferguson, of Doris Johnson Senior High School came in second with “Gabby’s Seafood Bowl” and “Gabby’s Jimminy Knot.”

The third place chef, Raphelita Hanna of Kingsway Academy prepared “Robin Hood Deconstructed Peas Soup and Dough” and “Mahatma Rice Mango Dream Pumpkin Spice.”

The other contestants included: Christopher Stubbs (Bahamas Academy), Adian Demeritte (Anatol Rodgers Senior High), and Jazhara Storr (C.R. Walker).  The top three competitors will advance to the third phase of the competition which will be the National Round where winners from various islands around The Bahamas will compete in New Providence in November of this year.