Dove Productions in collaboration with Island Ripple, held the official Prize Giving Ceremony for the Independence Gold Cuisine Challenge, on Thursday 3rd April 2025 at Kafetye Café, Pointe Seraphine Castries.

The Independence Gold Cuisine Challenge is a culinary competition birthed on the heels of the successful Island Ripple Food Truck Competition, held in 2024, which saw four popular food trucks vie for first place in the local food truck kingdom.

This time, seven of St. Lucia’s Finest Chefs took on the challenge of who can be the most innovative with the island’s national dish, Green Fig and Saltfish; all in celebration of the island’s 46th Anniversary of Independence.

The chefs hailed from: Sandals Grande St. Lucian Beach Resort and Spa; Calabash Cove Beach Resort and Spa; Body Holiday St. Lucia; Sandals Regency La Toc Golf Resort and Spa; Sandals Halcyon Beach Resort and Spa; Windjammer Landing Resorts and Residences; and the Youth Economy Agency.

The competition took the form of seven episodes, where the each Chef was filmed preparing their creation at their home resort/agency, and was judged by guest judges, with Chef Orlando Satchell being the Chief Judge. These episodes were shared on the Island Ripple Social Media Platforms and uploaded to their YouTube Channel, CUTTV.

In the episodes, the Chefs also made mention of their fondest memory of eating or preparing Green Fig and Saltfish, and shared about their own culinary journey, complete with their inspiration to be the best they could be. Also, Entrepreneurial Mixologists from the Youth Economy agency was also featured preparing a signature cocktail for each dish prepared.

The Participating Chefs were:

Kurtizia Preville - Windjammer Landing Resorts and Residences
Nigel Gould - Sandals Halcyon Beach Resort and Spa
Bert Jules - Calabash Cove Beach Resort and Spa
Victroy Arthur - Sandals Grande St. Lucian Beach Resort and Spa
Davidson Henry – The Body Holiday St Lucia
Riad James – Youth Economy Agency
Vernetta Darius - ; Sandals Regency La Toc Golf Resort and Spa

The Prize Giving Ceremony, which took place at Kafetye Café at Pointe Seraphine, saw a number of invited guests, sponsors, a guest mixologist from the Youth Economy Agency treating the gathering with signature drinks and mixes, and the Dove Productions team.

After a few brief remarks from Dove Productions CEO Colin Weekes, Chef Orlando Satchell, and sponsors of the challenge, each Chef was called to receive their uniquely designed medal, branded apron and gifts from Harry Edwards Jewelers, one of the challenge’s sponsor.

Before long, Chef Orlando Satchell was called upon to name the winner of the Independence Gold Cuisine Challenge, and it was none other than Davidson Henry, also known as Chef Nassis of the Body Holiday St. Lucia, with his unique creation, Iyanola Rolls. He then received a one-of-a-kind Champion Chef’s Jacket and a gift pack from St. Lucia Distillers.

Invited guests were treated to light eats, samples of the signature dishes from the Chefs from Windjammer Resorts and Residences and Body Holiday St Lucia.

Dove Productions and Island Ripple look forward to creating even more innovative programming in the most immediate future, and beyond.

Special Thanks goes out to:

- All participating resorts
- The Youth Economy Agency

As well as the challenge’s sponsors:

- Massy Stores
- Harry Edwards Jewelers
- Kafetye Café
- Orlando’s Restaurant and Bar

Dove Productions in collaboration with Island Ripple, held the official Prize Giving Ceremony for the Independence Gold Cuisine Challenge, on Thursday 3rd April 2025 at Kafetye Café, Pointe Seraphine Castries. The Independence Gold Cuisine Challenge is a culinary competition birthed on the heels of the successful Island Ripple Food Truck Competition, held in 2024, which saw four popular food trucks vie for first place in the local food truck kingdom. This time, seven of St. Lucia’s Finest Chefs took on the challenge of who can be the most innovative with the island’s national dish, Green Fig and Saltfish; all in celebration of the island’s 46th Anniversary of Independence. The chefs hailed from: Sandals Grande St. Lucian Beach Resort and Spa; Calabash Cove Beach Resort and Spa; Body Holiday St. Lucia; Sandals Regency La Toc Golf Resort and Spa; Sandals Halcyon Beach Resort and Spa; Windjammer Landing Resorts and Residences; and the Youth Economy Agency. The competition took the form of seven episodes, where the each Chef was filmed preparing their creation at their home resort/agency, and was judged by guest judges, with Chef Orlando Satchell being the Chief Judge. These episodes were shared on the Island Ripple Social Media Platforms and uploaded to their YouTube Channel, CUTTV. In the episodes, the Chefs also made mention of their fondest memory of eating or preparing Green Fig and Saltfish, and shared about their own culinary journey, complete with their inspiration to be the best they could be. Also, Entrepreneurial Mixologists from the Youth Economy agency was also featured preparing a signature cocktail for each dish prepared. The Participating Chefs were: Kurtizia Preville - Windjammer Landing Resorts and Residences Nigel Gould - Sandals Halcyon Beach Resort and Spa Bert Jules - Calabash Cove Beach Resort and Spa Victroy Arthur - Sandals Grande St. Lucian Beach Resort and Spa Davidson Henry – The Body Holiday St Lucia Riad James – Youth Economy Agency Vernetta Darius - ; Sandals Regency La Toc Golf Resort and Spa The Prize Giving Ceremony, which took place at Kafetye Café at Pointe Seraphine, saw a number of invited guests, sponsors, a guest mixologist from the Youth Economy Agency treating the gathering with signature drinks and mixes, and the Dove Productions team. After a few brief remarks from Dove Productions CEO Colin Weekes, Chef Orlando Satchell, and sponsors of the challenge, each Chef was called to receive their uniquely designed medal, branded apron and gifts from Harry Edwards Jewelers, one of the challenge’s sponsor. Before long, Chef Orlando Satchell was called upon to name the winner of the Independence Gold Cuisine Challenge, and it was none other than Davidson Henry, also known as Chef Nassis of the Body Holiday St. Lucia, with his unique creation, Iyanola Rolls. He then received a one-of-a-kind Champion Chef’s Jacket and a gift pack from St. Lucia Distillers. Invited guests were treated to light eats, samples of the signature dishes from the Chefs from Windjammer Resorts and Residences and Body Holiday St Lucia. Dove Productions and Island Ripple look forward to creating even more innovative programming in the most immediate future, and beyond. Special Thanks goes out to: - All participating resorts - The Youth Economy Agency As well as the challenge’s sponsors: - Massy Stores - Harry Edwards Jewelers - Kafetye Café - Orlando’s Restaurant and Bar

In response to a growing demand, Cost Right, a leadingWholesale provider in The Bahamas of a wide selection of quality wholesale grocery products and fresh produce, general merchandise, appliances and clothing, announced that they have launched a new E commerce grocery platform www.costrightnassau.com. Cost Right members can now order their groceries online from Cost Right Nassau, for in-store pick up or delivery, using the website.

“We are thrilled to introduce our new online grocery shopping service, making it easier and more convenient to shop at Cost Right”, says Gershwin Greene, Director of Ecommerce, at AML Foods Limited. “You can expect the same efficient service, variety and quality products you’ve enjoyed in-store, from the comfort of your home, office, or boat. Family island residents can also take advantage of the new site and order their groceries and general merchandise online for delivery to the mail boat of their choice, free of charge”.

The launch of this online ordering platform marks a significant step forward in AML’s commitment to enhancing customer shopping experiences and satisfaction. All major debit andcredit cards are accepted on the site, and you must be an existing Cost Right member to shop onthe platform. Members can also seamlessly link their membership accounts to the platform. To doso, they simply need to create an online account using the same email address and phone number associated with their membership. It is also important to note that member prices on the site are the same as in-store.

The new Ecommerce service includes several convenient features that customers will love that include customizable product substitution preferences, access to saved order history, the ability to track the order progress, and an option to place orders up to 7 days in advance.

“I would particularly encourage family islanders, chefs, restaurants, property, office and boat charter managers to use the platform as an easy solution to securing the products that they need for their home, office or business”, says Greene.

“Our valued local customers and busy professionals can utilize this option to save time by letting us handle the shopping for them. This new service is a major part of our commitment to modernizing and improving the grocery shopping experience and we invite all our customers to experience the ease and efficiency of our new online grocery shopping platform.”

In response to a growing demand, Cost Right, a leading Wholesale provider in The Bahamas of a wide selection of quality wholesale grocery products and fresh produce, general merchandise, appliances and clothing, announced that they have launched a new Ecommerce grocery platform www.costrightnassau.com. Cost Right members can now order their groceries online from Cost Right Nassau, for in-store pick up or delivery, using the website. “We are thrilled to introduce our new online grocery shopping service, making it easier and more convenient to shop at Cost Right”, says Gershwin Greene, Director of Ecommerce, at AML Foods Limited. “You can expect the same efficient service, variety and quality products you’ve enjoyed in-store, from the comfort of your home, office, or boat. Family island residents can also take advantage of the new site and order their groceries and general merchandise online for delivery to the mail boat of their choice, free of charge”. The launch of this online ordering platform marks a significant step forward in AML’s commitment to enhancing customer shopping experiences and satisfaction. All major debit and credit cards are accepted on the site, and you must be an existing Cost Right member to shop on the platform. Members can also seamlessly link their membership accounts to the platform. To do so, they simply need to create an online account using the same email address and phone number associated with their membership. It is also important to note that member prices on the site are the same as in-store. The new Ecommerce service includes several convenient features that customers will love that include customizable product substitution preferences, access to saved order history, the ability to track the order progress, and an option to place orders up to 7 days in advance. “I would particularly encourage family islanders, chefs, restaurants, property, office and boat charter managers to use the platform as an easy solution to securing the products that they need for their home, office or business”, says Greene. “Our valued local customers and busy professionals can utilize this option to save time by letting us handle the shopping for them. This new service is a major part of our commitment to modernizing and improving the grocery shopping experience and we invite all our customers to experience the ease and efficiency of our new online grocery shopping platform.”

The annual Bahamas Young Chef Culinary Competitions and Conference is taking place this year under the theme “Savoring Tradition, Shaping Tomorrow: Bahamian Culinary Heritage for a Sustainable Future”.

Ten students from across the country participated in a tense and sometimes emotional Junior Division competition at the A.F. Adderley Junior High School on Wednesday, January 29, 2025.

Despite the nerves and frayed emotions, the students were able to pull off dishes displaying their ingenuity,  creativity and skills.

Gerald Rolle, Executive Chef and Chief Judge for the competitions explained that most of the juniors were competing for the first time.

“From what I see, they are very talented, very creative and knowledgeable.  Some of them have their creativity based on what their teacher taught them, but some of them had their own ideas and skills.

“Overall, everyone did an excellent job.”

Executive Chef Rolle noted that 'nerves' was one of the biggest challenges that he saw amongst the budding chefs.  “That is normal because they are juniors."

He continued, “You expect them to be nervous and make mistakes": they're focused on producing what they have practiced; but they look around and are more focused on their opponents.

He said, “As they progress in the program, as they become seniors, they become more competent.”

There were 10 judges -- all of them certified to judge locally and internationally.

Executive Chef Rolle said the judges were looking for taste, presentation, texture, aesthetic appeal, presentation in terms of their booklet (portfolio), description of their menus, use of indigenous products, flavours, their conduct in the kitchen including sanitation skills – basically the overall kitchen experience.

The student competitors used a range of ingredients to create their dishes including sorrel, lobster, turbot, snapper, conch and pumpkin.

The students had to present and answer questions as to what ingredients they used to prepare their dishes, as well as their preparation process in the kitchen.  They had to also describe how they came up with their creations. 

Their coaches were also on hand to give their own critique as to their students’ progress as they got ready for the competition.

The event is sponsored by the Department of Education, in conjunction with Mahatma Rice and Robin Hood Flour, and the University of The Bahamas.

The students who participated in the competition were:

·       Harshini Jagroo, D.W. Davis Junior High School, New Providence

·       Amyra Cornish, S.C. Bootle High School, Cooper's Town, Abaco

·       Phillincia Anderson, A. Loftus Rocker High School, Acklins

·       M’Leyah Major, Mangrove Cay High School, Andros

·       Rahja McPhee, Huntley Christie High School, Nicholls Town, Andros

·       Charity Knowles, Central Eleuthera High School, Eleuthera

·       Simmia Lafleur, Preston H. Albury High School, Rock Sound, Eleuthera

·       Fernander Knowles, Inagua All Age School, Inagua

·       Sasha Fox, N.G.M. Major High School, Long Island

The annual Bahamas Young Chef Culinary Competitions and Conference is taking place this year under the theme “Savoring Tradition, Shaping Tomorrow: Bahamian Culinary Heritage for a Sustainable Future”. Ten students from across the country participated in a tense and sometimes emotional Junior Division competition at the A.F. Adderley Junior High School on Wednesday, January 29, 2025. Despite the nerves and frayed emotions, the students were able to pull off dishes displaying their ingenuity,  creativity and skills. Gerald Rolle, Executive Chef and Chief Judge for the competitions explained that most of the juniors were competing for the first time. “From what I see, they are very talented, very creative and knowledgeable.  Some of them have their creativity based on what their teacher taught them, but some of them had their own ideas and skills. “Overall, everyone did an excellent job.” Executive Chef Rolle noted that 'nerves' was one of the biggest challenges that he saw amongst the budding chefs.  “That is normal because they are juniors." He continued, “You expect them to be nervous and make mistakes": they're focused on producing what they have practiced; but they look around and are more focused on their opponents. He said, “As they progress in the program, as they become seniors, they become more competent.” There were 10 judges -- all of them certified to judge locally and internationally. Executive Chef Rolle said the judges were looking for taste, presentation, texture, aesthetic appeal, presentation in terms of their booklet (portfolio), description of their menus, use of indigenous products, flavours, their conduct in the kitchen including sanitation skills – basically the overall kitchen experience. The student competitors used a range of ingredients to create their dishes including sorrel, lobster, turbot, snapper, conch and pumpkin. The students had to present and answer questions as to what ingredients they used to prepare their dishes, as well as their preparation process in the kitchen.  They had to also describe how they came up with their creations.  Their coaches were also on hand to give their own critique as to their students’ progress as they got ready for the competition. The event is sponsored by the Department of Education, in conjunction with Mahatma Rice and Robin Hood Flour, and the University of The Bahamas. The students who participated in the competition were: ·       Harshini Jagroo, D.W. Davis Junior High School, New Providence ·       Amyra Cornish, S.C. Bootle High School, Cooper's Town, Abaco ·       Phillincia Anderson, A. Loftus Rocker High School, Acklins ·       M’Leyah Major, Mangrove Cay High School, Andros ·       Rahja McPhee, Huntley Christie High School, Nicholls Town, Andros ·       Charity Knowles, Central Eleuthera High School, Eleuthera ·       Simmia Lafleur, Preston H. Albury High School, Rock Sound, Eleuthera ·       Fernander Knowles, Inagua All Age School, Inagua ·       Sasha Fox, N.G.M. Major High School, Long Island

The Ministry of Education and Technical & Vocational Training has announced the successful expansion of its National School Breakfast Programme.   Launched on October 2, 2023, in New Providence as a pilot project, it expanded one month later to include Grand Bahama at the Holmes Rock Primary School, Cherokee Sound Primary in Abaco, and two other schools on the Family Islands. 

In its latest phase, Minister of Education and Technical & Vocational Training, the Hon. Glenys Hanna Martin announces that the programme has further expanded to all public primary schools nationwide, including those in the Northern Bahamas.

The National School Breakfast Programme is designed to alleviate the financial burden on Bahamian families due to rising inflation, and has also been linked to improved attendance and productivity among students.

The programme provides free breakfast three days a week for students, extending through the end of the academic school year, and has contributed to a remarkable increase in school attendance—rising from an average of under 50% in the 2021-2022 school year to a tremendous 94%.

“The decision was made to roll out the breakfast programme in all primary schools in all of the islands including Grand Bahama and now in Grand Cay and Bimini,” Minister Hanna-Martin confirmed.

Explaining the multifaceted purpose of the programme, and highlighting its positive impact on students, she added, “It provides early nutrition to start the day.  Secondly we’ve seen a correlation between the breakfast programme and school attendance.  It allows children at a very early age to socialise early in the day around a meal, we see that as a very positive thing.”

As the Davis administration and the Ministry of Education and Technical & Vocational Training continue to prioritise student welfare, this initiative has not only assisted families in coping with the rising cost of living, but has also contributed to improved school attendance and productivity.

The Ministry of Education and Technical & Vocational Training has announced the successful expansion of its National School Breakfast Programme.   Launched on October 2, 2023, in New Providence as a pilot project, it expanded one month later to include Grand Bahama at the Holmes Rock Primary School, Cherokee Sound Primary in Abaco, and two other schools on the Family Islands.  In its latest phase, Minister of Education and Technical & Vocational Training, the Hon. Glenys Hanna Martin announces that the programme has further expanded to all public primary schools nationwide, including those in the Northern Bahamas. The National School Breakfast Programme is designed to alleviate the financial burden on Bahamian families due to rising inflation, and has also been linked to improved attendance and productivity among students. The programme provides free breakfast three days a week for students, extending through the end of the academic school year, and has contributed to a remarkable increase in school attendance—rising from an average of under 50% in the 2021-2022 school year to a tremendous 94%. “The decision was made to roll out the breakfast programme in all primary schools in all of the islands including Grand Bahama and now in Grand Cay and Bimini,” Minister Hanna-Martin confirmed. Explaining the multifaceted purpose of the programme, and highlighting its positive impact on students, she added, “It provides early nutrition to start the day.  Secondly we’ve seen a correlation between the breakfast programme and school attendance.  It allows children at a very early age to socialise early in the day around a meal, we see that as a very positive thing.” As the Davis administration and the Ministry of Education and Technical & Vocational Training continue to prioritise student welfare, this initiative has not only assisted families in coping with the rising cost of living, but has also contributed to improved school attendance and productivity.