July 25, 2017
Minister of Agriculture & Marine Resources, the Hon. Renward Wells toured the 2017 Cooperative Youth Entrepreneur Summer Programme, an initiative of the Ministry's "Youth Embracing Excellence Successfully...
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July 19, 2017
SIXTH INSTALLMENT OF REBECCA'S MYSTERY SOUP KITCHEN - The hardworking sisters of Rebecca Chapter No. 4, Order of the Eastern Star, Prince Hall Affiliated, recently delivered their sixth installment of Rebecca's Mystery Soup Kitchen in the Bains and Grants Town area - Mother Butler's Park, Meadow St...
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June 24, 2017
The Ministry of Agriculture & Fisheries opened a recreational fisheries workshop at BAIC headquarters, Wednesday comprising 30 experts from 12 Caribbean countries. It was the Sixth Meeting of joint Western Central Atlantic Fishery Commission (WECAFC), Caribbean Regional Fisheries Mechanism...
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June 23, 2017
Iconic Harbour Island restaurant Sip Sip will open its first outpost location at the ultra-exclusive The Cove on Paradise Island in November. Bahamian Chef Julie Lightbourn will bring her "Caribterranean" menu -- "Bahamian but with a twist" -- to The Cove's brand new, redesigned poolscape with two restaurants: one poolside and one on the beach, on Paradise Beach.
To enhance the dining experience, and to help replicate the spirit of Sip Sip Harbour Island and its sea-facing deck, Bahamian architect, Mark Henderson, in conjunction with Jeffrey Beers, have been tapped to design the dining terrace and beachfront deck, bringing guests into a fantastic, al fresco, long-lunch paradise by the resort's breathtaking turquoise waters.
The renowned, no-reservations lunch spot on Harbour Island has earned international buzz for the past 15 years. Sip Sip is known for its barefoot Bahamian feel and welcoming environment where everyone feels like a local. Staying true to its original vision and design, Sip Sip will offer a culinary experience featuring the freshest and the best of what The Bahamas has to offer at the new Paradise Island location.
The restaurant uses locally sourced, seasonal ingredients and is committed to supporting Bahamian culinary traditions by working directly with local fishermen and farmers.
"My husband and I dreamed of having a place that was true to Harbour Island's legacy of friendly hospitality, a place where locals and tourists would come for a home-grown, Bahamian-inspired meal and the perfect rum punch," said Lightbourn. "We are absolutely thrilled to be partnering with The Cove to bring the spirit and tastes of Sip Sip Harbour Island to Paradise Island. It's even more exciting that the resort wants to capture our open-air, laid-back vibe, feature Bahamian artwork, and the new beach deck overlooking The Cove's lovely beach and the turquoise water will be the icing on the cake!"
The name "Sip Sip" is a play on words that takes guests from thoughts of sipping tropical cocktails to the discovery that sip sip is Bahamian slang for "gossip".
The design team will bring the restaurant's vibrant tropical colors and fun, beachy feel together with intimate, locally-inspired design, genuine Family Island hospitality, the spirit of historic Bahamian architecture and locally-sourced, home-grown food.
Sip Sip at The Cove will deliver a fresh, modern take on the original restaurant.
The new bars at Sip Sip Paradise Island will incorporate elements of the original, using Sip Sip's trademark green and blue colors, traditional white louvers and playful director chairs. The patio restaurant and bar will translate the essence of The Bahamas throughout its outdoor dining area, where Henderson will use white wood shutters, mahogany bar tops and art made from buoys salvaged from Bahamian beaches. As Sip Sip has long supported local artists and shown their works in the restaurant, new pieces from many of these same artists will be incorporated into the new design.
At the new Sip Sip outpost, the menu will feature much-loved favorites like the spicy conch chili and curried chicken salad, the cult classic lobster quesadilla, and the Sunday special, "boil" fish with homemade johnnycake.
Dishes featuring limited fresh or seasonal ingredients, from Bahamian-grown arugula and heirloom tomatoes to pineapples and mangoes, will be on the blackboard menu and will change daily.
The chef's passion for savory, sweet and spicy "Caribterranean" flavors will shine through in the new, exclusive recipes created just for The Cove, while popular "sips" will include the signature Sip Sip rum punch, Sip Sip sky juice, a trio of Sip Sip margaritas, passion fruit sangria and the watermelon-vodka cooler. The famous Sip Sip carrot cake with ginger caramel will also be served, along with homemade ice creams and fresh coconut cream cheesecake.
"When conceptualizing our new 'Come to Life' vision, with the intention of supporting and bringing out the authentic Bahamian culture, we sought out Chef Julie to instill the spirit of the surrounding Family Islands to our resort in Paradise Island. Sip Sip is the perfect addition to The Cove and we are looking forward to bringing Julie's delicious and inspired local cuisine to our guests," said Howard C. Karawan, president and managing director of The Cove and Atlantis, Paradise Island resorts.
Although famous for its no-reservations policy, guests at The Cove and The Reef will have a seat of their choice within the restaurant or on the outdoor decks overlooking the ocean. Lunch service will also be offered to those renting cabanas at The Cove pool for the day as well as all poolside service. Initially opening for lunch only, Sip Sip will expand into evening private cabana dining.
For behind-the-scenes video, "From Harbour Island to Paradise Island, Sip Sip Joins the Cove", featuring Chef Julie Lightbourn, visit http://sipsipatthecove.com/.
About Sip Sip: Perched on a dune overlooking Harbour Island's famous pink sand beach, this lime green beach bistro has been dishing up lunch, libations and local buzz since 2002. Everyone that's anyone queues up for a coveted table on the deck, orders a Sip Sip rum punch and the famous lobster quesadilla, and catches up on the local sip sip, Bahamian for "gossip". Lightbourn features what's fresh and what's in season on the daily blackboard menu, and the staff, most of whom have been at Sip Sip for years, greet regulars with hugs. There's even a little gift shop stocked with "I never repeat gossip, so listen carefully" t-shirts, as well as global goodies collected on the owners' off-season travels.
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June 23, 2017
Event planner and self-described foodie Xavia Rolle always had a thing for breakfast. In fact, as a college intern at the University of Houston's School of Hotel & Restaurant Management, she worked the breakfast assembly line at a Hilton hotel property, whipping up custom omelettes for customers.
Fast-forward to today, the owner of POW! (Pancakes, Omelettes and Waffles) food truck is bringing a unique taste experience to New Providence by introducing a new twist to mobile food service. Launched in February, the brunch-on-demand business that caters to private functions and local festivals has grown organically to include pop-up brunch locations throughout New Providence.
"I wanted to bring something different to the food scene in Nassau where I could share recipes that I love," said Rolle. "Gourmet food trucks are trending globally and Bahamians are more open to trying new food concepts so I thought, why not blend the meal that I enjoy most with a fun, food truck experience?"
Last summer, the former romance manager at Melia Nassau Beach resort and owner of Xa La Mode Weddings started mulling over how to introduce the food truck concept to the local market. She began testing and perfecting brunch-inspired recipes with family and friends.
"My background in weddings and banquet management makes me very customer-service driven, and since launching I think that's what sets my business apart from others. I'm passionate about providing a level of service and I pay close attention to the little details to ensure hot, fresh and tasty food comes out of the POW! vehicle," Rolle said.
The compact, hot pink, white and blue truck made its original debut at Festival Rum Bahamas in February and customer feedback was immediate. People tasting the popular Cracking Cluck cracked chicken and waffles or the Full House omelette loaded with veggies, meat and cheese, kept asking where they could get the POW! experience outside of the random fair or event. Overnight, POW!'s business model evolved to include the weekly pop-up service currently being offered.
"I decided to test the idea of a weekly pop-up location by announcing the venue a few days ahead on social media and WhatsApp. The idea was to capitalize on the early to mid-morning traffic. I built a business case around the fact that POW! could attract new customers at each location while relying on our online following to retain repeat customers. Within three hours of setting up the very first pop-up location we were sold out!"
The food truck menu balances classic continental breakfast with surprising Bahamian elements. In addition to the popular chicken n' waffles, POW! serves up the Conchy Joe, a mixture of tender cracked conch, fluffy waffles made with special ingredients and drizzled with the POW! sauce -- a sweet, guava duff-inspired syrup. The Lobster Wafflina, a cracked lobster and waffle combination, is also a popular seasonal dish.
"It's amazing how quickly the POW! concept is catching on. We have new menu items in store and will be looking to partner with other local businesses where we can mutually benefit from the pop-up experience as well as growing our private catering services. Every week we are tweaking our system to improve service. I see the potential for growth and I am grateful for how the process is evolving."
For more information on POW's upcoming pop-up brunch locations or to book them to cater a private event, telephone 468-7050, email email@example.com or follow them on Facebook at POW242 and on Instagram @POW_242.
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June 16, 2017
A team of seven chefs led by Chef Jamall Petty will produce an event this weekend that they say will be about more than food, but an experience that will leave a memory and "scar them mentally".
Island Flare's Feast of the Seven Kingdoms is a "Game of Thrones" inspired pop up dinner event which Petty says will take people back to dining in Medieval times.
"Everything will be rustic and built around that whole idea when storytelling and food was the only entertainment. That will mean communion-style seating, archery and huge, slow-roasted delicious stuff," said Petty.
"This is not about food, this is the experience. We will leave a memory and scar people mentally, because you can easily find people who can cook, this isn't about cooking; it's about a memory and experience and touching all the senses."
A pump will disperse libations known as "well water" in the cocktail area; Manny bread will be served; and a beef steamship (beef round with the rump cut off which can weigh between 30 and 50 pounds) will bowl people over. "It's a huge, oversized, delicious piece of beef that will be on boards," said Petty.
The soup will be a forest potage with crab and field veggies and cracked mushrooms that will be served up with garnishes and components in a bowl, with servers walking around with buckets from which they will ladle the broth tableside.
Other courses will be on the table on burnt boards -- slow-roasted boar with sage and tamarind jus; smoked fish will be nailed to wooden planks for service; herb-smoked fowl with juniper berries and fig confit; a medival conch and artichoke quiche Petty style; honey roasted carrots, turnips, cauliflower, root veggies and stone ground hominy with blue cheese and fennel; a veggie feast and a menu for pescatarians will round out what Petty says will be a feast.
Petty's Feast of the Seven Kingdoms will be held tonight at 7 p.m. at the Bahamas National Trust on Village Road. Tickets are $75 per person and are available at Island Flare at 565-1509 or the BNT at 393-1317.
According to the chef, funds raised from The Feast of Seven Kingdoms will go towards creating a fund to sustain Island Flare's annual Food Fight competition that he hopes to turn into a foundation to continue to find creative ways to help develop the nation's culinary professionals.
"We do things like this because the whole point of this is to make someone else's life better, and to contribute to others," said Petty.
On the evening, the chef said one student who thinks they are at the event to work will receive an all-expense paid trip to Johnson and Wales' Emerging Leaders program.
Island Flare's Feast of the Seven Kingdoms
What: A "Game of Thrones" inspired pop up dinner
Where: Bahamas National Trust, Village Road
Time: 7 p.m.
Tickets: $75 per person
Ticket outlets: Island Flare, telephone 565-1509 or the BNT, telephone 393-1317.
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June 16, 2017
Afro-Caribbean funk and flavor is the focus of the seventh edition of Under The Caribbean Moon, the hugely popular sexy summer soiree that's an Events by Alexandra production. And this time around you get to explore the tastes, moods and music of Alexandra Maillis-Lynch's "New World Africa". And of course, the "Dirty Mule" will be front and center as usual, along with other specialty drinks.
The Afro-Caribbean menu she will produce for tomorrow night's event at Adelaide Beach will include rice fritters with green bananas and quail eggs, black-eyed peas fritters with tamarind vinaigrette and tomato-date sambal, octopus empanadas, jerked chicken skewers with sweet jerk sauce, fried fish bites with Puerto Rican hot sauce, with Trini pepper sauce and Solomon Gundy mayo, comprise the passed hors d 'oeuvres section of the evening between 8 p.m. and 9 p.m.
The Afro-Latin Pot buffet featuring the food of Puerto Rico, the Dominican Republic and Cuba opens at 9 p.m. Maillis-Lynch will feature roast leg of pork with spiced rum and molasses glaze, whole baked fish in Caribbean cherries with mashed breadfruit, stewed salted codfish, tostones with roasted garlic mayo, pastelon, and mofongo.
From the Afro-Creole Pot that will feature the foods of Haiti, Jamaica and Trinidad will be the swanky rundown chicken, Haitian oxtail, black beans, escovetiched fish, Haitian yellow vegetable rice, legumes -- Alexandra style -- Haitian potato salad, "Jewels of Africa" salad and pikliz.
Bunuelos with tangerine syrup, tropical fruit jubilee with ice cream, sour sop flans, and guava and cream cheese empanadas will be the tantalizing, decadent dessert bites.
And in true Maillis-Lynch style, the party and the food is always never-ending, as at 1 a.m. breakfast will be served -- Bahamian pigs feet souse, chicken soup, Cuban style green pigeon pea soup with ham, Bahamian boiled fish and Johnny cake.
And of course, the sexiness will exude through the food, fire, and drumbeat at the summer sexy attire event, with music by DJ Furze, the Ubuntu drummers and Metellus.
Tickets are $100. For reservations telephone 557-3557 (Alexandra), 422-4662 (Catherine) or 424-2993 (Alexa).
This latest UTCM is the result of Maillis-Lynch having traveled around the world and back, exploring different ethnic cuisines which she fuses with local and Caribbean flavors to showcase at her hugely successful Events by Alexandra Under the Caribbean Moon (UTCM) events.
Last year she encouraged people to indulge their taste buds with the exotic, yet familiar and nostalgic flavors of grandma's cooking with her Bahama Fusion event in which local ingredients intermingled with international flavors. The year prior she showcased the tastes of the Riviera Maya at the fifth version of UTCM with Mexico meeting the Caribbean -- island fusion cuisine that enticed and challenged your thoughts about Bahamian and Caribbean food.
"For the most part the food is the number one thing about our events and what people look forward to. Persons that attend regular UTCM events and can remember August Moon [restaurant] know the menu is never the same. Persons who are new and just getting warmed up to her [Maillis-Lynch] will find the food rustic and in abundance," said Smith in a previous interview with The Nassau Guardian.
And the standard bonfire is always an intriguing factor to the evening.
UTCM will be held on Saturday at 8 p.m. at Maillis-Lynch's Adelaide Beach property. Tickets are $100, includes two drinks and a midnight breakfast. The dress is as usual -- summer sexy -- relaxed and prepared to have fun.
"It's about networking with a different crowd and getting out of your comfort zone, and coming out and putting yourself in an atmosphere to expand your mind," said Smith.
Events by Alexandra presents Under the Caribbean Moon
What: Afro-Caribbean funk and flavor
When: Tonight, 8 pm-until
Where: Adelaide Beach (directions upon request)
Tickets: $100 -- For reservations telephone 557-3557 (Alexandra), 422-4662 (Catherine) or 424-2993 (Alexa)
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Grand Hyatt Baha Mar Executive Chef Brent Martin's guiding principle is flavor, flavor and more flavor
June 16, 2017
Chef Brent Martin's guiding principle is cooking is primarily about flavors -- isolating them, maximizing them and combining them.
The executive chef at Grand Hyatt Baha Mar, where he will be responsible for over 20-plus restaurants, bars and lounges, is a native of Wellington, New Zealand, but has lived in six different countries including the Cayman Islands, Maui, Hawaii; Australia and London.
He brings with him a strong belief in sustainable farming.
"Sustainable agriculture is my passion. I believe that small farmers should be fairly compensated for their work. By connecting directly with food producers, I can ensure that the food that we cook is not only safe, but also grown and raised under as close to optimal standards as possible. Sustainable produced food --grass-finished and pasture-raised meats nourish the earth by sequestering carbon in the soil and improving the variety of native flora. Moreover, foods grown locally, sustainable and picked fresh, offer their peak nutrition to the consumer. Better nutrient density, better for the environment, better for farmers and healthy, fresh cuisine for our hotel guests," said Martin.
Martin joined the Hyatt family as chef de cuisine for the Hyatt Regency Grand Cayman where he received the James Beard nomination for Best Chef for the Southeast and the Caribbean.
His culinary talents received high praise at Hyatt Regency Maui Resort and Spa where he was ranked among the island's top chefs.
In 2003 he moves to the Pacific Northwest, where his time with the Grand Hyatt Seattle and Hyatt at Olive 8 had a network of over 30 purveyors and farmers that provided fresh, healthful ingredients that inspired him to create flavor cuisine.
He took that same philosophy to the Majestic Manchester Grand Hyatt in San Diego.
In 2013 Andaz Maui was the chef's next challenge. The Ka'ana Kitchen Restaurant was invited to the James Beard House for its innovated Hawaiian cuisine. After two years he moved back to the Pacific Northwest to take a regional chef position with concept and designing of three new Hyatt hotels. In February 2017, Martin joined the Grand Hyatt Baha Mar as executive chef responsible for over 20-plus restaurants, bars and lounges.
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June 09, 2017
In 1969, two years after KFC Nassau opened its doors as the first quick-service franchise in the country, 17-year-old Edith Stuart walked through the doors of the Mackey St. branch for her first day of work at the fledgling, Bahamian-owned franchise. Forty-eight years later, as KFC Nassau celebrated its 50th anniversary, Stuart decided to hang up her apron and retire.
"KFC was my second big family," said Stuart, as she reminisced about her tenure at the company. "I spent more time in there than at home. I loved working at KFC."
When Stuart joined KFC Nassau at its original Mackey St. restaurant, it was just a few buildings south of its current location. Aside from a brief stint at KFC Golden Gates, she spent her nearly five-decade career at that store.
She was one of a number of employees that have been with the company for more than two decades.
"We're proud that as the oldest, quick-service franchise in the country, Bahamians of multiple generations have grown up with KFC," said George Myers, chairman & CEO of Restaurants (Bahamas) Limited, KFC Nassau's parent company. "This love and passion for our brand can be seen in the way our team members treat the hundreds of Bahamians who visit our restaurants every day. On behalf of myself and the entire management team at KFC Nassau, we wish Edith nothing but the best in her retirement."
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May 26, 2017
Goat pepper, cassava, Eleuthera pineapple, sapodillas (dilly) and okras are a few of the native ingredients the national culinary team is expected to utilize in its upcoming Taste of the Caribbean battle for a shot at regaining the Caribbean National Team of the Year title, which was won in 2015, a year that saw past team members Chef Sheldon Sweeting and bartender Marv "Mr. Mix" Cunningham inducted into the competition's Hall of Fame.
Going after this title will be a 14-strong Bahamian contingent of Mario Adderley, team manager, University of The Bahamas (UB); Emmanuel Gibson, team captain, Manuelos Lettuce Eat; Owen Bain, senior chef, Cassava Grill; Jamall Petty, senior chef, Courtyard by Marriott; Angel Betancourt, pastray chef, One&Only Ocean Club; Carvison Pratt, senior chef, Baha Mar; Kevyn Pratt, chef, One & Only Ocean Club; Asteir Dean, private chef; Tamar Rahming, chef, Island House (Shima); Kenria Taylor, junior chef, UB; Ryan McIntosh, apprentice chef, Sandals Royal Bahamian and Gino Wilson, bartender, The Cove at Atlantis.
The squad competes June 2-6 at the Hyatt Regency, Miami, Florida.
Prior to departing New Providence, the team will showcase its skills at a gala demonstration dinner "A Night to Remember: A Taste of the Caribbean" on Tuesday, May 30 at 7 p.m. at the Old Fort Bay Club. Funds raised from the $200 per ticket donation event, go towards defraying Team Bahamas' expenses.
Adderley believes this year's team will surprise the Caribbean with its skills.
"The guys are super excited to represent not only their individual properties, but The Bahamas -- and so, they have been working endlessly for the past several months to prepare their dishes, practice them to make sure they have a strong presentation at the Taste of the Caribbean," said the team manager.
"Each chef brings a certain element to the team and from that we have been able to create a strong team. We are a new team and so we want to put our best foot forward, and so this is just the beginning for these young men and we expect even greater things to come within the next two to three years," said Adderley.
Gibson, who is this year's team captain, is not a stranger to the competition. He has participated in the Taste of the Caribbean four times. He has also competed at the Culinary Olympics and said the key to the team's success will be how well they work together.
"I'm definitely going to use my experience to bring the team together. The team definitely has the strength and character and the skill set. What I've seen is a tremendous growth. We have some chefs who have never competed before, but I think this is a really good opportunity to go away and get that international experience," he said.
Chef Petty, who also has Culinary Olympic experience will be competing for the first time at Taste of the Caribbean. He says his biggest rival is himself.
"My experience has changed my perspective on food. When it comes to culinary it is something that is continuously changing and sharpens what you perceive food to be. This competition is basically putting The Bahamas on a fork and I have never had to do that in any other competition," he said.
"To be honest, my greatest nemesis is myself. Everytime you go into a competition like this you are judged by what you did last, and so you have to constantly improve."
The event, which is now in its 24th year, unites top chefs in the region to learn and demonstrate their skills in an all-out cultural showdown.
The Bahamas Hotel Tourism Association (BHTA) tries to field the best team annually to compete in the region's top, premier culinary competition.
Suzanne Pattusch, BHTA executive vice president said the organization has taken delight in coordinating the chefs.
"We are here to promote the fact that The Bahamas is one of the best destinations known for its culinary prowess, and it is a way to show our burgeoning culinary artists what lies ahead, because they gain so much from just being a part of competition at this level," she said. "They're already winners in my eyes."
Last year, Team Bahamas returned home with the gold medal but was beaten out by Trinidad and Tobabgo for Caribbean National Team of the Year.
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April 21, 2017
Jack Hayward High School student Dedar Williams and Old Bight High School's Tatiana Major are the respective senior and junior division Young Chef champions in the 25th anniversary of the competition.
Dedar's Mahatma Rice dish -- wildcat rice with medley of flavors, and her Robin Hood Flour dish -- down home seafood surprise with spicy mango sauce, both proved to be gold medal winning dishes.
Tatiana's exotic papaya spicy seafood rice in sweet potato curry with a sour orange carrot pineapple salsa rice dish, and her silver jubilee sour sop cake with coconut cream cheese filling 'n' beets mango sauce, astonished the judges in her junior division win.
N.G.M. Major School's Selva Hudson, who captured the junior title in 2014, placed second in the senior division. He has entered the competition every year since and placed fifth last year.
This year his peas 'n' rice bounded by cream cheese delight with glimmering pink pomegranate syrup with a fresh fruit salad, and his creamy greens in a puffy sweet potato choux drizzled with tangy tamarind sauce and served with spicy turbot salsa, gave him the runner-up title.
Preston Albury High School's Avery Hall placed third in the senior division with his lionfish stuffed cassava plantain rice cakes with cilantro dip rice dish, and his tropical tamarind and pumpkin delight flour dish.
Fourth place went to C.R. Walker School's Petrae Williams.
Second place in the junior division went to C.H. Reeves School student Jamal Munroe, who presented a calypso risotto rice dish and a papaya roll flour dish, both of which scored second.
Third place in the junior division went to Preston Albury School student Joshua Claridge, who presented a lionfish and lobster rice napoleon and tropical almond delight flour dish.
Abaco Central School's Alissa Swain was fourth with her exotic island rice salad and her bahamarap flour dish.
Judging this year's competition were chefs Debbie Wheeler, Mahatma Riviana Foods Test Kitchen, Houston, Texas; Edwin Johnson, Sapodilla restaurant; Celeste Smith, 2006 young chef winner; Davian Maycock, Jasmine Armbrister and Sterling Thompson, University of The Bahamas; and Jeremy Houghton and Tanjay Jackson, Johnson & Wales, Miami, Florida.
In marking the 25th anniversary celebration of the National Young Chef Culinary Competition, new challenges and prizes were added to the program. Special team challenges included the Young Chef Cupcake Challenge for two-member teams of senior school students in grades 10-12. And two-member teams of junior high school students grades 7-9.
NGM Major School's Yasmine Love and Paige Cartwright took the senior win. Chakelle Fortune and Helena Petit-Force from C.I. Gibson were second; Thillman Saunders and Dontez Williams from Anatol Rodgers School were third; with Xanthae Poitier and Chesleeann Finley from Akrephran International School fourth.
On the junior side, the win went to Antaol Rodgers School's Camuel Coakley and Noel Symonette. Old Bight High School's Junior Johnson and Crystal Stubbs finished second; L.W. Young School's Tavarian Rahming and Edward McKenzie finished third; with San Salvador School's Trevonia Tinker and Petra Butler fourth.
The Young Chef Mystery Basket Pastry Challenge for two-member teams of senior school students, 12th grade only; and the mystery basket challenge hot food for two-member teams of senior school students, 12th grade only, were also new to this year's competition.
On the senior side, Avani Curry and Romanique Johnson from C.C. Sweeting School took the win in the mystery basket pastry challenge. Preston Albury School's Michelane Darville and Avery Hall finished second; Old Bight High School's Tanaz Thompson and Juliet Brown finished third; with Anatol Rodgers School's Labrano McPhee and Darius Barr fourth.
The mystery basket challenge hot food for senior two-member teams went to Shaelyn Sands and Ranad Davis from Samuel Guy Pinder in Spanish Wells. C.C. Sweeting School's Shemar Morgan and Paul Davis finished second; Old Bight High School's Kenroy Ellis and Malik Moss finished third; with Akhephran International's Raymon Johnson and Deneisha Knowles fourth.
Governor General Dame Marguerite Pindling presented the young chef winners with their awards at Government House. She told the students that their potential was limitless, and commended organizers, teachers and students.
Title sponsors Mahatma Rice and Robin Hood Flour with distributor Asa H. Pritchard and the Ministry of Education have provided more than $200,000 in scholarships, travel and accommodation for students and teachers, with more than 3,000 participants in the 25 years under the organization of Keith Parker P. S. Advertising and PR president.
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