Young chefs in action

Sat, Feb 23rd 2013, 11:14 AM

Kenisha Stubbs' Mahi Mahi Rice Burger and Nuts of Joy Pumpkin Surprise were no surprises. They were hits, propelling the St. John's College ninth grade student to the win of the New Providence segment of the Junior Young Chef contest sponsored by Mahatma Rice and Robin Hood Flour.
The 15-year-old student was also surprised to learn that her dishes also captured the Best Mahatma Rice and Best Robin Hood Flour awards respectively at the preliminary competition for the 21st Annual All Island Champion Young Chef final which will be held on Wednesday, March 13 for juniors and Thursday, March 14 for seniors at C.C. Sweeting School.
Tara Hepburn, of S.C. McPherson was scored second for her Bahamian Style Pina Colada Rice Rice and Spicy Pumpkin Fritters.
Daronique Munroe of C.H. Reeves School finished third with her All Island Rice Cook Up and Beet Coconut Surprise at the competition held at A.F. Adderley School.
Stubbs and Hepburn move on to the National Junior Champion Young Chef competition. The students will compete for more than $3,300 in scholarships -- $250 for first, $150 for second, $100 for third and $50 for fourth in the junior division. On the senior side, the young chefs compete for $1,500 for first, $750 for second, $300 for third and $200 respectively.
Judging the New Providence leg of the junior Young Chef competition were Chef Ron Johnson of Savory Art; Executive Chef Seanette Cooper, Sandals Royal Bahamian Resort, and Chef Sterling Thompson of the Culinary and Hospitality Management Institute (CHMI).
"I'm assured of the notion that The Bahamas has some of the most profound flavors any discerning palate can appreciate [and] the junior chef competition cements this fact annually," said Chef Johnson.
"[The] competitors displayed their creativity, fearlessness and pride in executing their signature rice and flour dishes. All of them are worthy of acknowledgement and if I were to time travel to my youthful state, they would surely embarrass me with their dynamic skill sets," he said.
Chef Johnson described Stubbs' work during the competition as nifty, organized and poignant in delivering award-winning dishes that swept both categories respectively.
"It takes a creative spirit to reinvent or give a new twist to pedestrian cuisine and food," said the chef. "I was amazed by how the St. John's student created burger buns using cooked rice. Additionally, her range and techniques were also noteworthy. She used a cookie as a faux cannoli in her dessert -- it was wonderful with harmonious flavors and tastes. I'm unashamed to declare that the student competitors are some of my sources of inspiration for when I begin work on the new set of dishes for my website upgrade as I am focusing more on Caribbean flair this year," he said.

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