Despite setbacks and limitations, due to COVID-19, H.O. Nash student Lamont Missick overcame the odds to claim the win in the second phase of the 29th Annual Bahamas Young Chef New Providence District Culinary Competition.
Anatol Rodgers student Gerardo Annacius and Kingsway Academy student Brianna Butterfield finished second and third, respectively.
With hybrid lessons and just two weeks of in-person classes supervised by teachers, the three students, who are enrolled in family and consumer science education, earned the right to enter the upcoming third phase, the national round, of the annual contest.
They were required to use Mahatma Rice and Robin Hood Flour to prepare a dish and dessert based on the theme, “Bahamian Culinary Resilience: Going Back to Our Roots.”
Lamont, 14, presented a pineapple upside down muffin for his flour dish, and a dish he named “Land and Sea Rice” for his rice dish. And said he made use of the competition to sharpen his culinary skills.
“I realized my love for culinary arts from the age of eight. I remember watching ‘Ratatouille’ and hearing that anyone can cook, but only the fearless can be great. I am to be great and one day become an executive chef in my own restaurant,” said the ninth-grade student.
Brianna’s composed dishes included a sugar apple almond muffin for the flour dish, and a spinach carrot rice cup with grouper pineapple sauce for her rice dish.
“I love to cook, and I wanted to boost my cooking skills,” said the 14-year-old.
While Gerardo, who dubbed his dishes “Fall ‘n Love”, presented a conch and shrimp rice ball with plantain, and coconut deep fried with coconut topping for his rice dish, and a toasted benne spiced cream puff with native pumpkin and coconut crème filling topped with ginger caramel for his flour dish.
The district competition in its 29th year, sponsored by the Ministry of Education, Robin Hood Flour and Mahatma Rice, was recently held at the Anatol Rodgers School.
Chefs Clement Williams, Jimmy Dean, Gerald Rolle (chief judge), Hazel Rolle, and Celeste Smith, judged the competition, commended the students on their composed dishes and encouraged them to continue to work hard.
Lamont was praised for his organized and sanitized kitchen-station. The judges also made note of his flavorful “spot on” rice dish from which exuded flavors of conch, lobster, salt beef and coconut milk.
Williams encouraged Lamont to improve his presentation and move away from serving rice the old-fashioned way of “cupping” in a bowl.
The judges were also impressed with Gerardo’s theme: “Fall ‘n’ Love”. Smith spoke to him about the perseverance he displayed.
“You experienced a slight setback in the kitchen and your dessert dish did not come out as expected, but you did not stop. You made an effort to present something. Your dessert was flavorful; it did not rise like it should have, but you executed based on what you had,” said the chef.
Following the grueling round in the kitchen and interviews by the judges, Raquel Turnquest, education officer, congratulated the students and parents, and offered advice to the teachers.
“We appreciate all of the time and effort that you put into your children. This competition is a true partnership between home, school and industry. The chefs are willing to give their input and give them [students] the benefit of their experience. We have three young persons who are very much into what they are learning in school. They are putting their best foot forward. All of them are automatically in the national round,” said Turnquest.
Turnquest spoke to the COVID-19 pandemic forcing the use of technology in new and creative ways.
“You are now able to bring industry professionals into your classroom almost on a regular basis who don’t have to leave where they are to get into your classroom to give the students the benefit of their knowledge,” said Turnquest.
She encouraged the students to use the judges’ critiques to refine and elevate their dishes.
“You saw the experience of working in the kitchen with persons viewing and walking through while you are working. That is something valuable. Take advantage of it.”
The post H.O. Nash student claims New Providence junior young chef title appeared first on The Nassau Guardian.
source https://thenassauguardian.com/h-o-nash-student-claims-new-providence-junior-young-chef-title/
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