Judah Seymour, a twelfth grade student of Akhepran International Academy, beat out thirteen students to win the senior division of the 31st Bahamas Young Chef New Providence District Inter-Island Culinary Competition.

Judah’s winning creations were both vegan; he said his plant-based cooking is inspired by his family and Rastafarian lifestyle. 

He totaled 637 points for his flour dish of Breadfruit n’guava Jubilee Twist with Soursop; and 625 points for his rice dish of Stuffed Cabbage Parcel topped with Cole slaw and Plantain (filled with coconut peas n’ rice and fried coconut fish).

Of Judah’s rice dish Chef Joel Johnson said, “This man made fried fish out of jelly coconut and it tasted good ... and that in itself is the height of creativity.  Chef Aliea Rolle said, “For your fish dish the flavors were spot on ... lime, pepper, seasoning. The way you incorporated the fish with the rice, encased with the cabbage was a very beautiful presentation. The flavors went well together. The plantain on top was spot on. In the flour presentation, we got the flavours of the guava, the breadfruit; the texture of the twist was nice ... not too sweet, the flavours were well blended. It was good!”

He faced stiff competition from Donny Barr Jr. a student from the Centre for the Deaf, who was injured 45 minutes into the competition, and whose school was a newcomer to the contest.

Donny’s rice dish of Cream Coconut Rice Parfait with beet compote (a sweet and spiced parfait made with a beet compote and topped with avocado mousse and toasted coconut) accumulated some 621.5 points; and his flour dish of Tropical Lobster Bake: A savory flour dish full of aromatic spices filled with a creamy crawfish stew totaled some 633.5 points.

“The flavor profile for his Tropical Lobster Bake was awesome. His combination of flavors married very well. As soon as we tasted it we got the burst of different flavors at the back of our tongues,” said Chief Judge Chef Gerald Rolle.

“I’m not too fond of beets but the flavors were amazing. All of the components he incorporated were well put together. The presentation could have been more refined with more color -- green, yellow and herbs.”

In his absence, Chef Rolle advised Donny’s teachers to have him work on improving his presentation.

Trailing behind in 3rd position was Abigail Rolle, an 11th grade student of Anatol Rodgers Senior High School, who aspires to become a Mathematics teacher and dreams of owning a chain of restaurants serving Bahamian cuisine.

The annual contest, sponsored by the Ministry of Education and Technical and Vocational Training (Family and Consumer Science Education Unit), Mahatma Rice and Robin Hood Flour was held Thursday, October 19, 2023 at Anatol Rodgers Senior High School. 

The contestants were challenged to create unique dishes using Mahatma Rice and Robin Hood flour products to the theme “Celebrating our Jubilee: Bahamian Cuisine...Our Flavour Profile, Our Food Culture, Our identity."

Seven judges eagerly observed as the students labored in the kitchen. After listening to the presentations and sampling each dish they decided the fate of each of the students. The panel included: Chief Judge Chef Gerald Rolle, Chef Aliea Rolle, Chef Hazel Rolle, Chef Celeste Smith, Chef Michael Adderley, Chef Joel Johnson and Chef Hanna.

The Food and Nutrition and/or Hospitality and Tourism Studies students were judged on the following: Presentation of recipe and kitchen accuracy, organization/sanitization, preparation, nutritive value, originality and creativity, aesthetic appeal, flavor and taste and overall presentation.

Other competitors:
3rd – Abigail Rolle, Anatol Rodgers Senior High School
4th – Lamont Missick, C. R. Walker Senior High School
5th –Jasmine Rolle, Kingsway Academy
6th – Shermia Forbes, C. V. Bethel Senior High School
7th – Camille Stevens, St. John’s College
8th- Philicia Paulino, Doris Johnson Senior High School
9th- Lashae Adderley, Jordan Prince William
10th – Leon Moody, R. M. Bailey Senior High School
11th – Fenrick Rolle Jr., Programme Sure
12th – Alicia Allen, Doris Johnson Senior High School
13th – Shekera Reid, C. C. Sweeting Senior High School
14th – Sergio Meadows, Bahamas Academy

Raquel Turnquest, Education Officer, Family and Consumer Science Education Unit,  congratulated all of the students for their participation.  “You should all be very proud of yourselves,” she said. “I think this is the highest amount of entrants we’ve ever had in senior high school competitions – 13 schools represented, 14 participants. Thanks to all of the Family and Consumer Science Education teachers and parents/guardians for their support.”

The National Round of the Culinary Competition (finals) for the junior division will be held on Wednesday, November 15, 2023 at A. F. Adderley Junior High School.

The National Round of the Culinary Competition for the Senior Division will be held on Thursday, 16 November, 2023 at Anatol Rodgers Senior High School.

The 30th Annual Bahamas Young Chef Awards Ceremony will be held on Friday, November 17th 2023 at Government High School.

Judah Seymour, a twelfth grade student of Akhepran International Academy, beat out thirteen students to win the senior division of the 31st Bahamas Young Chef New Providence District Inter-Island Culinary Competition. Judah’s winning creations were both vegan; he said his plant-based cooking is inspired by his family and Rastafarian lifestyle.  He totaled 637 points for his flour dish of Breadfruit n’guava Jubilee Twist with Soursop; and 625 points for his rice dish of Stuffed Cabbage Parcel topped with Cole slaw and Plantain (filled with coconut peas n’ rice and fried coconut fish). Of Judah’s rice dish Chef Joel Johnson said, “This man made fried fish out of jelly coconut and it tasted good ... and that in itself is the height of creativity.  Chef Aliea Rolle said, “For your fish dish the flavors were spot on ... lime, pepper, seasoning. The way you incorporated the fish with the rice, encased with the cabbage was a very beautiful presentation. The flavors went well together. The plantain on top was spot on. In the flour presentation, we got the flavours of the guava, the breadfruit; the texture of the twist was nice ... not too sweet, the flavours were well blended. It was good!” He faced stiff competition from Donny Barr Jr. a student from the Centre for the Deaf, who was injured 45 minutes into the competition, and whose school was a newcomer to the contest.   Donny’s rice dish of Cream Coconut Rice Parfait with beet compote (a sweet and spiced parfait made with a beet compote and topped with avocado mousse and toasted coconut) accumulated some 621.5 points; and his flour dish of Tropical Lobster Bake: A savory flour dish full of aromatic spices filled with a creamy crawfish stew totaled some 633.5 points. “The flavor profile for his Tropical Lobster Bake was awesome. His combination of flavors married very well. As soon as we tasted it we got the burst of different flavors at the back of our tongues,” said Chief Judge Chef Gerald Rolle.   “I’m not too fond of beets but the flavors were amazing. All of the components he incorporated were well put together. The presentation could have been more refined with more color -- green, yellow and herbs.” In his absence, Chef Rolle advised Donny’s teachers to have him work on improving his presentation. Trailing behind in 3rd position was Abigail Rolle, an 11th grade student of Anatol Rodgers Senior High School, who aspires to become a Mathematics teacher and dreams of owning a chain of restaurants serving Bahamian cuisine. The annual contest, sponsored by the Ministry of Education and Technical and Vocational Training (Family and Consumer Science Education Unit), Mahatma Rice and Robin Hood Flour was held Thursday, October 19, 2023 at Anatol Rodgers Senior High School.    The contestants were challenged to create unique dishes using Mahatma Rice and Robin Hood flour products to the theme “Celebrating our Jubilee: Bahamian Cuisine...Our Flavour Profile, Our Food Culture, Our identity." Seven judges eagerly observed as the students labored in the kitchen. After listening to the presentations and sampling each dish they decided the fate of each of the students. The panel included: Chief Judge Chef Gerald Rolle, Chef Aliea Rolle, Chef Hazel Rolle, Chef Celeste Smith, Chef Michael Adderley, Chef Joel Johnson and Chef Hanna.   The Food and Nutrition and/or Hospitality and Tourism Studies students were judged on the following: Presentation of recipe and kitchen accuracy, organization/sanitization, preparation, nutritive value, originality and creativity, aesthetic appeal, flavor and taste and overall presentation. Other competitors: 3rd – Abigail Rolle, Anatol Rodgers Senior High School 4th – Lamont Missick, C. R. Walker Senior High School 5th –Jasmine Rolle, Kingsway Academy 6th – Shermia Forbes, C. V. Bethel Senior High School 7th – Camille Stevens, St. John’s College 8th- Philicia Paulino, Doris Johnson Senior High School 9th- Lashae Adderley, Jordan Prince William 10th – Leon Moody, R. M. Bailey Senior High School 11th – Fenrick Rolle Jr., Programme Sure 12th – Alicia Allen, Doris Johnson Senior High School 13th – Shekera Reid, C. C. Sweeting Senior High School 14th – Sergio Meadows, Bahamas Academy Raquel Turnquest, Education Officer, Family and Consumer Science Education Unit,  congratulated all of the students for their participation.  “You should all be very proud of yourselves,” she said. “I think this is the highest amount of entrants we’ve ever had in senior high school competitions – 13 schools represented, 14 participants. Thanks to all of the Family and Consumer Science Education teachers and parents/guardians for their support.” The National Round of the Culinary Competition (finals) for the junior division will be held on Wednesday, November 15, 2023 at A. F. Adderley Junior High School.   The National Round of the Culinary Competition for the Senior Division will be held on Thursday, 16 November, 2023 at Anatol Rodgers Senior High School. The 30th Annual Bahamas Young Chef Awards Ceremony will be held on Friday, November 17th 2023 at Government High School.

Governor General, Her Excellency the Most Hon. Cynthia Pratt received the first set of cookies from the Bahamas Girl Guides Association as they officially launched Girl Guides Cookie Month which commenced on October 1, during  a courtesy call at the Office of the Governor General, September 29, 2023. 

Purchasing contracts were signed between Milo Butler & Sons and two of the Bahamas Agricultural and Industrial Corporation’s (BAIC) affiliated local food processors and vendors.  

The contracts will allow Milo Butler & Sons to distribute the products of those businesses throughout The Bahamas and the United States.

Island Buzz Apiary of Exuma produces 100 per cent raw honey and beeswax products and V&V Condiments  produces jams, jellies, pepper sauce and seasonings.

Milo Butler & Sons is a leading Bahamian-owned wholesale and retail agency, which has been providing quality products and service to the Bahamian people for more than 50 years, Executive Chairman, BAIC, Leroy Major explained before the signing at the Corporation, Thursday, August 31, 2023.

Mr. Major said Milo Butler & Sons and BAIC signed a Memorandum of Understanding (MOU) in November 2022 for the agency to sell and distribute Bahamian grown and processed products.

He said during the signing of that historic document, Executive Chairman of Milo Butler & Sons, Jevonn Butler revealed that at the company’s 2022/23 fiscal year, a decision was taken by the Board of Directors requiring that 25 per cent of all products sold by the agency are Bahamian grown, produced and manufactured within the next three-years.

“As part of that agreement, Milo Butler & Sons is purchasing produce from a list of BAIC’s approved food processors and is selling these products throughout its established distribution network at wholesale and retail levels.”

He said, “The agreement also addresses some of the country’s on-going challenges with food insecurity.  The signing of that historic MOU also marks the first private-public partnership for BAIC.”

Mr. Major added that it affords the Corporation an opportunity to continue to train and encourage more food processors throughout The Bahamas to produce more quality products.

He said, “We are delighted to see that Milo Butler & Sons is continuing to use its marketing machinery to promote these products by Bahamian manufacturers throughout the Commonwealth of The Bahamas and the United States. 

This is truly a step in the right direction towards food security and food sustainability.”

Chief Executive Officer, Milo Butler & Sons, Allan Butler said this is a start but he wants there to be more diversification of the products in the future.

Mr. Butler said it is the agency’s trajectory as a company and as a family business to see to it that Bahamian businesses are supported and are helped in any way possible.

Representing Island Buzz Apiary of Exuma (honey) were owners and founders Marsha and Wentworth Musgrove, and representing V&V Condiments was owner Vianna Gibson. 

General Manager, BAIC, Troy Sampson and other members of the Corporation’s management team were also present for the signing.

Purchasing contracts were signed between Milo Butler & Sons and two of the Bahamas Agricultural and Industrial Corporation’s (BAIC) affiliated local food processors and vendors.   The contracts will allow Milo Butler & Sons to distribute the products of those businesses throughout The Bahamas and the United States. Island Buzz Apiary of Exuma produces 100 per cent raw honey and beeswax products and V&V Condiments  produces jams, jellies, pepper sauce and seasonings. Milo Butler & Sons is a leading Bahamian-owned wholesale and retail agency, which has been providing quality products and service to the Bahamian people for more than 50 years, Executive Chairman, BAIC, Leroy Major explained before the signing at the Corporation, Thursday, August 31, 2023. Mr. Major said Milo Butler & Sons and BAIC signed a Memorandum of Understanding (MOU) in November 2022 for the agency to sell and distribute Bahamian grown and processed products. He said during the signing of that historic document, Executive Chairman of Milo Butler & Sons, Jevonn Butler revealed that at the company’s 2022/23 fiscal year, a decision was taken by the Board of Directors requiring that 25 per cent of all products sold by the agency are Bahamian grown, produced and manufactured within the next three-years. “As part of that agreement, Milo Butler & Sons is purchasing produce from a list of BAIC’s approved food processors and is selling these products throughout its established distribution network at wholesale and retail levels.” He said, “The agreement also addresses some of the country’s on-going challenges with food insecurity.  The signing of that historic MOU also marks the first private-public partnership for BAIC.” Mr. Major added that it affords the Corporation an opportunity to continue to train and encourage more food processors throughout The Bahamas to produce more quality products. He said, “We are delighted to see that Milo Butler & Sons is continuing to use its marketing machinery to promote these products by Bahamian manufacturers throughout the Commonwealth of The Bahamas and the United States.  This is truly a step in the right direction towards food security and food sustainability.” Chief Executive Officer, Milo Butler & Sons, Allan Butler said this is a start but he wants there to be more diversification of the products in the future. Mr. Butler said it is the agency’s trajectory as a company and as a family business to see to it that Bahamian businesses are supported and are helped in any way possible. Representing Island Buzz Apiary of Exuma (honey) were owners and founders Marsha and Wentworth Musgrove, and representing V&V Condiments was owner Vianna Gibson.  General Manager, BAIC, Troy Sampson and other members of the Corporation’s management team were also present for the signing.

 

The Bahamas Agriculture & Marine Science Institute (BAMSI) is ramping up efforts to build capacity at its Poultry Research and Training Centre as the latest batch of layer hens were shipped on the MV Prince on Friday to North Andros. Some 600 Rhode Island Red Layer Hens made the seven-hour trip and were promptly transferred to the enriched cage-system at BAMSI’s farm where they are expected to produce almost 500 eggs per day.

Justin Taylor, BAMSI’s Poultry Specialist, explained the importance of the poultry programme, saying Bahamian consumers should know that they are getting fresh eggs from BAMSI. “These eggs are fresh, when you look at the carbon footprint, it takes five to six days to get to a table and in some cases it could go from the chicken to the table in hours, that’s amazing.”

He said that fresher eggs also have an impact when used in recipes. Cakes, pastries and other baked goods that use eggs will be enriched and items like mayonnaise will collate better when fresh eggs are used. He added that with an increasingly health conscious population, restaurants and bakeries can advertise that they are using locally produced eggs in their recipes and customers will recognize the value in that, he added.

“With these imported brands we don’t know how fresh these eggs are, but BAMSI can reassure the public that their eggs are fresh and are fortified with nutrients such as omega3 which comes from the flaxseed in the feed. Customers can know what they are eating. Our chickens are never fed with antibiotics or hormones, they are given an all-natural feed so for our retail clients, that’s a good marketing perception,” Mr. Taylor said.

Another benefit of having egg production in the Bahamas is the flavour of the eggs, “because the nutrients will be there inside the eggs and will not have been depleted based on the age of the eggs that are produced locally. Eggs that are imported through the US take longer to reach the consumer, and this takes away from the taste because the essential minerals needed for egg composition and integrity have been depleted”.

With the shipment between New Providence and Andros, the five-month old birds will take a few days to get acclimatized to their new environment, but are expected to begin producing eggs within two weeks.

“There was a lot of rain on the journey to Andros, which will have affected them. And like humans, animals can experience getting seasick, so we were careful not to give them any food or water while on the journey. Now that they are on land, it will take some days for them to feel comfortable in their surroundings,” Mr. Taylor said.

In a matter of weeks, the full complement of birds should be in Andros, with the facility reaching its maximum capacity of 2,800 birds. Once fully outfitted, the Research Centre is expected to produce an estimated 584,000 eggs annually.

Mr. Taylor said that since its opening in April, egg production has been going well, but the recent heat wave has caused a temporary slowdown in production. “With the climate, the higher heat index…the heat reduces the feed intake by the birds, which results in production losses of five to seven per cent. This is not a normal heat, typically, these birds can produce in heat up to 94 degrees, but the higher temperatures are causing a reduction in production.”

He further explained that the bird house is designed to accommodate a climatic control fan system to provide chickens with adequate ventilation, but to mitigate these extreme temperatures, the poultry team has introduced additional fans to the climate smart system to draw the hot air out of the house.

The layers, which were purchased from a hatchery in Georgia, were just one-day old when they arrived in the Bahamas by plane. Mr. Taylor said the birds were kept in New Providence until they were five months old and were big enough to be safely housed at the Andros facility.

“We have an enriched cage system, and the birds can’t be put in the cage at a young age, they need to be a certain size so they won’t fit through the mesh. In a week or two they will be laying eggs once they get acclimatized to the environment.”

During the opening ceremony of the facility in April, BAMSI Chairman Senator, the Hon. Tyrel Young, said the Institute hoped to achieve a number of objectives through the Poultry Research and Training Centre, and the Layers Programme. “We will be increasing the number of healthy eggs on the market, introducing Bahamian students to the science of poultry and poultry management, and we will be supporting the education and training of farmers and agri-prenuers who are interested in either creating or growing a successful poultry business.”

Mr. Taylor said now that the layers programme is up and running and egg production is steady, the focus will turn to training and research. “In September we will begin feeding trials using probiotics and enzymes, and working with various forms of calcium alternatives in the diet (which is necessary for shell integrity) to see the impact on the shells. If the eggshell is thicker, it will allow eggshells to be strong, reducing breakage during handling and transport, minimizing any pathogens from penetrating the eggshell and allowing the composition of the nutrients to stay longer inside the egg. This can result in a longer storage time and support the scientific principles of Haugh Unit, which is a measure of the internal quality of an egg. This will be part of our outreach programme, as we share this information with poultry farmers.”

Another aspect of the research and outreach programme will involve using the chicken manure as fertilizer in crop production, including vegetables, and for banana and coconut tree production. The goal of the research component of BAMSI’s layers programme is to encourage increased entrepreneurial ventures in the agriculture sector, to help existing poultry farmers produce eggs sustainably and to offer varied learning opportunities in agriculture and agro-entrepreneurship to student.

The Bahamas Agriculture & Marine Science Institute (BAMSI) is ramping up efforts to build capacity at its Poultry Research and Training Centre as the latest batch of layer hens were shipped on the MV Prince on Friday to North Andros. Some 600 Rhode Island Red Layer Hens made the seven-hour trip and were promptly transferred to the enriched cage-system at BAMSI’s farm where they are expected to produce almost 500 eggs per day. Justin Taylor, BAMSI’s Poultry Specialist, explained the importance of the poultry programme, saying Bahamian consumers should know that they are getting fresh eggs from BAMSI. “These eggs are fresh, when you look at the carbon footprint, it takes five to six days to get to a table and in some cases it could go from the chicken to the table in hours, that’s amazing.” He said that fresher eggs also have an impact when used in recipes. Cakes, pastries and other baked goods that use eggs will be enriched and items like mayonnaise will collate better when fresh eggs are used. He added that with an increasingly health conscious population, restaurants and bakeries can advertise that they are using locally produced eggs in their recipes and customers will recognize the value in that, he added. “With these imported brands we don’t know how fresh these eggs are, but BAMSI can reassure the public that their eggs are fresh and are fortified with nutrients such as omega3 which comes from the flaxseed in the feed. Customers can know what they are eating. Our chickens are never fed with antibiotics or hormones, they are given an all-natural feed so for our retail clients, that’s a good marketing perception,” Mr. Taylor said. Another benefit of having egg production in the Bahamas is the flavour of the eggs, “because the nutrients will be there inside the eggs and will not have been depleted based on the age of the eggs that are produced locally. Eggs that are imported through the US take longer to reach the consumer, and this takes away from the taste because the essential minerals needed for egg composition and integrity have been depleted”. With the shipment between New Providence and Andros, the five-month old birds will take a few days to get acclimatized to their new environment, but are expected to begin producing eggs within two weeks. “There was a lot of rain on the journey to Andros, which will have affected them. And like humans, animals can experience getting seasick, so we were careful not to give them any food or water while on the journey. Now that they are on land, it will take some days for them to feel comfortable in their surroundings,” Mr. Taylor said. In a matter of weeks, the full complement of birds should be in Andros, with the facility reaching its maximum capacity of 2,800 birds. Once fully outfitted, the Research Centre is expected to produce an estimated 584,000 eggs annually. Mr. Taylor said that since its opening in April, egg production has been going well, but the recent heat wave has caused a temporary slowdown in production. “With the climate, the higher heat index…the heat reduces the feed intake by the birds, which results in production losses of five to seven per cent. This is not a normal heat, typically, these birds can produce in heat up to 94 degrees, but the higher temperatures are causing a reduction in production.” He further explained that the bird house is designed to accommodate a climatic control fan system to provide chickens with adequate ventilation, but to mitigate these extreme temperatures, the poultry team has introduced additional fans to the climate smart system to draw the hot air out of the house. The layers, which were purchased from a hatchery in Georgia, were just one-day old when they arrived in the Bahamas by plane. Mr. Taylor said the birds were kept in New Providence until they were five months old and were big enough to be safely housed at the Andros facility. “We have an enriched cage system, and the birds can’t be put in the cage at a young age, they need to be a certain size so they won’t fit through the mesh. In a week or two they will be laying eggs once they get acclimatized to the environment.” During the opening ceremony of the facility in April, BAMSI Chairman Senator, the Hon. Tyrel Young, said the Institute hoped to achieve a number of objectives through the Poultry Research and Training Centre, and the Layers Programme. “We will be increasing the number of healthy eggs on the market, introducing Bahamian students to the science of poultry and poultry management, and we will be supporting the education and training of farmers and agri-prenuers who are interested in either creating or growing a successful poultry business.” Mr. Taylor said now that the layers programme is up and running and egg production is steady, the focus will turn to training and research. “In September we will begin feeding trials using probiotics and enzymes, and working with various forms of calcium alternatives in the diet (which is necessary for shell integrity) to see the impact on the shells. If the eggshell is thicker, it will allow eggshells to be strong, reducing breakage during handling and transport, minimizing any pathogens from penetrating the eggshell and allowing the composition of the nutrients to stay longer inside the egg. This can result in a longer storage time and support the scientific principles of Haugh Unit, which is a measure of the internal quality of an egg. This will be part of our outreach programme, as we share this information with poultry farmers.” Another aspect of the research and outreach programme will involve using the chicken manure as fertilizer in crop production, including vegetables, and for banana and coconut tree production. The goal of the research component of BAMSI’s layers programme is to encourage increased entrepreneurial ventures in the agriculture sector, to help existing poultry farmers produce eggs sustainably and to offer varied learning opportunities in agriculture and agro-entrepreneurship to student.