A water leak at her station in the newly renovatedkitchen at L.W. Young Junior High School did not deter 10-year-old Amina Eneas, astudent of Akhepran International Academy, from grabbing the top spot in the2022 Bahamas Young Chef Culinary Competition.

Her guava infused jasmine rice dish (topped with pigeon pattie) and lemon no-bake vegan cheesecake and triple-layered lemon walnut cookie with guavacheesecake filling on crispy banana leaf coils won first place in the NewProvidence District with a whopping 910 points.

The aspiring chef and doctor (surgeon or gynecologist) has advanced to thenational round of the junior division set for the week of November 7th. She beatfour students for a first place finish in the New Providence District Competition.Amina’s flour and rice vegan dishes blew away the judges. Chef Joel Johnson, oneof six judges, declared, “She did a wonderful job.”

“Her bean pattie was really good: I watched you try it, taste it, messed it up,restarted it, corrected it at least twice -- before she finally put it on a plate. Therice flavor was awesome; the salsa was on point. The presentation was clean,simple. This is the type of stuff that want to I see as an appetizer in a restaurant.”Chef Johnson said he was “completely shocked” by Amina’s dessert. “The factthat you made all of these sauces was impressive. I was not expecting the flavors.

When she told me it was an avocado mousse I was expecting somethingcompletely different. When I tasted it I was thoroughly impressed. Everything wasunique and I think that’s what a lot of people coming into competitions tend tomiss. Because you’re in a competition you want to go so big you forget that youshould be nice, simple and clean.”

He also praised Amina for her presentation (plating) and the flavor in her dishes.“You have a lot of growing to do, so I can only imagine that it gets better.”

Chef Clement Williams agreed. “The flavors, texture and combination -- I couldnot believe you were 10-years-old and so calm. You worked in water, you were ata disadvantage, everything started leaking and running from you but you stayedright there. Your poise for a 10-year-old was way beyond expectation. The dish isreally good.”

After two hours in the kitchen followed by interviews with the judges, who are allprofessional chefs, Raquel Turnquest, Education Officer, Family and ConsumerScience Unit, revealed the winners: Rishantae Spence of A.F. Adderley placedsecond; Deja Taylor, a student of Queen’s College, and Destiny Cleare of L.W.Young Junior High School earned a statistical tie for third place; and Ezra Pinder, astudent of S.C. McPherson Junior High School finished fourth.

Amina, whose Mom coached her to success, said she felt “great” and was “happy”that the contest was over.

“I put a lot of time and work into it and practiced the two dishes until very lateinto the night.”

Before the 10:00 am start, Ms. Turnquest thanked the students. “We thank youvery much for persevering to the end. Others started practicing but could notmake it across the finish line for the semi-finals so we congratulate you formaking it to this point. You are the future of culinary arts in the Commonwealthof The Bahamas. We look forward to great things from each and every one ofyou,” she said.

She also acknowledged Krizzia Williams, who represented Robin Hood Flour andMahatma Rice, which along with the Ministry of Education and Technical andVocational Training, sponsored the contest now into its 30 th year.

The students were required to use any of the rice and flour products to design,prepare, cook and present their dishes based on the theme “Bahamian CulinaryArts: Sustainability Across Land and Sea.”

Chief Judge Chef Gerald Rolle introduced the judges. They were: Chef MichaelAdderley, Chef Addiemae Farrington, Chef Celeste Smith, Chef Joel Johnson andChef Clement Williams.

Chef Rolle congratulated the junior students and advised them to produce theitems what they have been practicing throughout the past weeks. “Be confidentin what you do. This is a fun event. Ensure that the equipment is working and thatyou have all the ingredients that you need,” he said.

Alan Orreal, VP of Culinary Operations and Ludovic Audaux, Senior ExecutivePastry Chef at Atlantis, Paradise Island, dropped by to view the students at work.

The VP said, “We’re here today to have a look at the high school studentscompeting in the national competition. Atlantis plays a really large role in foodand beverage in hospitality in the country. We feel it’s important to support, andnot only be seen to be supporting -- but actually provide support.

“The first impressions are really strong. The students are really engaged in whatthey are doing,” he said.

Chef Audaux was also impressed with the work of the budding chefs and sees a“bright” future in culinary arts in the country. He declared they like involving newtalents, and that it often turns out best when those talents start developing early.Following interviews with the students and presentations of dishes, Ms. Turnquest reminded the students that they are all winners. “You have perseveredand come to this level to represent the entire island of New Providence for juniorhigh school students. Just for you to make it to this point -- understand that youare all winners. You have done an excellent job and I look forward to seeing youat the nationals.”

Chef Rolle commended the students and their coaches for the presentation oftheir tables. “The displays on the tables were some of the best we’ve seen inyears. I love it…. You put thought and time into it. Well done!”