Sia Wright’s vegan dishes earned her the top spot in this year’s recent New Providence district round of the Bahamas Young Chef Culinary Senior Competition.
The 11th-grade student at Akhepran International Academy, who aspires to become a marine biologist and study mammals, entered the competition to challenge her creativity in the kitchen.
“I love the culinary arts,” said Sia. “It has been a passion of mine since I was about five years old. I also think it is amazing to add a plant-based spin on classic Bahamian dishes.
“My entire immediate family are all vegans. My siblings and I have all been raised as vegans since birth. We have chosen this lifestyle to ensure [that] we are all healthy and enjoy a high quality of life. Cooking is something that I enjoy. I look forward to creations featuring a savory dish – coconut-infused lentil brown stew stuffed in a savory parcel topped with pan seared mushroom and mixed salad, and a sweet dish – layered guava pudding topped with chocolate mousse.”
The contest, sponsored by the Ministry of Education (MOE), Mahatma Rice and Robin Hood Flour, challenged the students to use any of the rice and flour products to prepare a dish and dessert based on the theme, “Bahamian Culinary Resilience: Going Back to Our Roots”.
Kingsway Academy student Shandon Bain was second in the 29th annual senior school competition; Bahamas Academy student Alisah Dixon was third.
The top three students move into the national round to compete against their counterparts in the Family Islands.
The students concocted their dishes in the Hospitality and Tourism Studies Food Laboratory at Anatol Rodgers Senior School under the watchful eyes of Chefs Gerald Rolle, Clement Williams, Jimmy Dean, Addiemae Farrington, Michael Adderley, and pastry chefs Hazel Rolle and Celeste Smith.
Adderley was impressed with Sia’s coconut-infused lentil brown stew stuffed in a savory parcel and topped with pan seared mushroom and mixed salad rice dish.
“This impressed me because the flavors I got when I ate this – from the lentils … to the rice, to the mushrooms, this was 100 percent. In Atlantis, this would blow people away to see that someone this young can put on a plate something like this. This is what I expect to see from someone who has been cooking for 20 years.”
Adderley said Sia’s work showed a lot of preparation. He told her that she impressed him as her dish was unique, and what makes food different is presentation, uniqueness, flavor and taste.
While Williams said execution is what separates the winner from the loser, he, too, spoke highly of her rice dish.
“It was well executed. When you cut into it, it bursts open with flavor,” said the chef. “Great job! This is a specialized area in the kitchen. We have guests in the hotels who can’t eat regular food and this is what they want.”
He took issue with the portion size of her dessert and told her it should be smaller. He also suggested that she enhance her dish with sautéed tomatoes for more flavor.
Raquel Turnquest, education officer, congratulated the students for representing themselves, their families, and family and consumer science education departments.
“You are the brightest and best of what we have,” said Turnquest. “Continue with your studies. When you put in the time, you will get your reward. The whole idea behind this competition is to have a ‘village’ type of concept around the knowledge, skills and attitudes that our young chefs need to have; industry, home and school all working together to produce young chefs … young culinarians for the future of The Bahamas.”
She said the competition is to give the students what they need to pursue a career in hospitality and tourism studies. “They may choose to be a chef or start their own business. This is something to get the students engaged and immersed in what they are studying in family and consumer science education.”
Turnquest said the future of the competition depends on what happens this year, whether the international sponsors would return next year and whether the MOE, the primary sponsor, would allow the competition to proceed.
“It’s a team effort. This year, competing in COVID-19 is a whole different ‘flavor’. Hats off to all of the teachers that have set aside the time to work with the students.”
Doris Johnson student Darius Fernander, the first student to represent his school’s vocational department, entered Long Island runner and coconut darry curry chicken and white rice with a twist. He described it as a baked tartlet with white rice and the crust and cheese as the base, stuffed with minced curry chicken, vegetables and topped off with cheese. His dessert was coconut duff with a coconut Jimmy sauce.
The post Sia Wright claims New Providence 29th senior young chef competition appeared first on The Nassau Guardian.
source https://thenassauguardian.com/sia-wright-claims-new-providence-29th-senior-young-chef-competition/
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