32nd Annual Bahamas Young Chef Culinary Competition Kicks Off with District Finals [2024]

32nd Annual Bahamas Young Chef Culinary Competition Kicks Off with District Finals

NP Senior High Young Chef Preliminaries:-

 Middle Sr. 1st Place - Kahree Bowe, 

Kingsway Academy; Amina Eneas, Akhepran Academy, 

Gabryela Green, Doris Johnson (Blue jacket)

Kahree Bowe, 

Kingsway Academy

1st  Place Jr. Finalist - Harshini Jagroo, D.W. Davis

New Providence, Bahamas – December 5, 2024 – The 32nd Annual Young Chef Competition commenced with the district competitions, highlighting the culinary talents of New Providence high school students specializing in Family and Consumer Science, as well as Hospitality and Tourism studies. Ten (10) students competed for a spot in the final round, with five (5) advancing to the national competition, where they will face off against finalists from other Bahamian islands.

2nd Place NP Finalist
- Gloria Dorsett, Akhepran Academy

In the Junior Division, Harshini Jagroo of D.W. Davis Junior High School impressed the judges with her Mahatma Rice dish, earning an outstanding score of 594, as well as 558 for her Robin Hood Flour dish. Her exceptional performance earned her first place, while Gloria Dorsett of Akhepran International Academy took second with a total of 545.20 for her Mahatma Rice dish and 500 for her Robin Hood Flour dish. Both students will represent New Providence in the Annual Young Chef Culinary Competition, set for January 2025.

The New Providence Junior Semi-Finals took place on Thursday, November 21, 2024, at A.F. Adderley Junior High School.

In the Senior Division, the competition grew fierce as students vied for a spot in the top 3. Head Chef Gerald Rolle commended the students for their creativity and skill, noting that it was one of the most competitive senior divisions in recent years. First-year Young Chef Judge Alfred Williams, now retired, urged the students to perfect their craft and leverage it as a source of income, emphasizing the lucrative opportunities within the culinary industry.

Ultimately, Kahree Bowe, a Family and Consumer Science student from Kingsway Academy, emerged victorious with an impressive total of 835 points – 406.5 for her Mahatma Rice dish and 428.5 for her Robin Hood Flour dish.

Second place went to Amina Eneas representing Home School, who won the 2023 Young Chef Junior Championship, earning 826 points (420 for her rice dish and 406 for her flour dish). Third place was claimed by Gabryela Green from Doris Johnson Senior High, with a total of 790.50 points (398.5 for rice and 392 for flour).

Amina Eneas, Homeschool

Chef Addienae Farrington, Chef Edwin Johnson, Chef Chea, Chef Celeste Smith, Chef Hazel Rolle made up the esteemed panel of judges. This year, new judges were added to the team; Chef Alfred Williams, Chef Rashad Davis, Chef Deandra McDonald, offering fresh perspectives and valuable insights throughout the competition.

All five students who advanced from the district competition will now proceed to the national round, where finalists from around The Bahamas will compete in New Providence in January 2025.

By Picturesque Designs, Media and Promos

Delicious Recipes: ✨🍍 Aloha Carrot Pineapple Cake ✨🍍

✨🍍 Aloha Carrot Pineapple Cake ✨🍍

Ingredients:

For the Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)

For the Frosting:
1 cup unsalted butter, softened
16 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Zest of 1 orange (for garnish)
Fresh pineapple slices (for garnish)

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.

Combine Wet Ingredients: In another large bowl, whisk together both sugars, oil, eggs, and vanilla until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until mixed well.

Add Extras: Fold in grated carrots, drained pineapple, and walnuts.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
Decorate: Apply a layer of frosting between each layer, on the sides, and on top of the cake. Garnish with orange zest and fresh pineapple slices before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings

This Carrot and Pineapple Cake is a moist, flavorful delight, with the tangy sweetness of pineapple complementing the earthy taste of carrots, all enveloped in rich, creamy frosting.

Delicious Recipe Challenge: "Baked Spinach Mushroom Quesadillas"

Baked Spinach Mushroom Quesadillas 🍄🌮

Ingredients:

2 cups fresh spinach, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1-1/2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
8 flour tortillas

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, black pepper, paprika, and cumin. Stir to combine and remove from heat.

Place four tortillas on the prepared baking sheet. Sprinkle a layer of shredded mozzarella cheese on each tortilla.

Spoon the spinach and mushroom mixture evenly over the cheese layer.
Top with another layer of shredded mozzarella cheese and place another tortilla on top of each quesadilla.

Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.

Remove from the oven and let cool slightly before slicing into wedges. Serve warm.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Servings: 4 servings

2019 BAHAMAS YOUNG CHEF SENIOR & JUNIOR WINNERS

Antonesha Thompson of C.R. Walker Senior High School

Antonesha Thompson of C.R. Walker Senior High School in New Providence emerged as 1st place winner in the 2019 Young Chef Competition. According to the professional panel of chef/judges, the competition this year was a tough one, the creativity and flavours displayed by all contestants were impressive. 

Unfortunately, only one could win and both of Antonesha’s dishes, “Mahatma Rice Stormy Knights” and “Robin Hood Tropical Clouds” came out on top! She was awarded a $1,750 scholarship, a gold medal and took home the “Keith and Sara Parker Floating Trophy” for the senior division.

2nd place winner in the senior division was Alissa Swain of Patrick J. Bethel High School in Abaco. She received a $1,000 scholarship and a silver medal. Delcardo Sweeting came in 3rd from St. George’s High School in Grand Bahama, receiving a $550 scholarship and a bronze medal. Taking 4th position was Tatianna Major from Old Bight High School in Cat Island. She received a $350 scholarship.

This year two (2) trophies were introduced not only to show recognition to The "Bahamas Young Chef Culinary Competition" Founders, but to also give each school and it's participants a competitive edge.

Kristen Ingraham from Preston Albury High School 

1st Place in the Junior Division was Kristen Ingraham from Preston Albury High School in Eleuthera she received $650, a gold medal and she took home the “Keith and Sara Parker Floating Trophy” for the Junior division.

2nd was Kendra Estil of D.W. Davis Junior High School. She was awarded with $450 and a silver medal. Carrying the 3rd and 4th positions were Sierra Turnquest from NGM Major High in Long Island and Sarah Braynen from East End Junior High in Grand Bahama. They received $300 and $150 respectively.

Mahatma® Rice and Robin Hood® Flour, are the key sponsors of this event. All airfares, scholarship awards, stipends and cooking materials are provided. Both of brands are distributed by Asa H. Pritchard Ltd., Robinson Road.

COFFEE DAY! ☕☕☕

The native (undomesticated) origin of Coffee bean is thought to have been Ethiopia. The earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the early 15th century, in the Sufi monasteries of Yemen, spreading soon to Mecca and Cairo.

"THE BAHAMAS IS STILL OPEN FOR BUSINESS!"

The Bahamas: 700 Islands, Rocks & Cays

All over the world when one says 'vacation' The Bahamas comes to mind. Why? well it's tranquility, great food, a diverse of warm and friendly people and of course it's white sandy beaches; is what draws thousands to the islands each and every year.

Though this year (2019) two (2) islands - "Freeport" the country's 2nd largest city and "The Abacos" were devastated by the monster Hurricane "Dorian", the other 14 developed islands were fortunately spared and are still fully functioning, welcoming all travelers. 
The two islands impacted by Dorian are in the process of rebuilding hopefully,bigger and better than before. 

Many don't know that The Bahamas is a chain of 700 islands, rocks and Cays just Southeast of Florida. The more developed islands being New Providence (Nassau) which is the largest city, then the outer islands Eleuthera, San Salvador, The Exumas, Andros, Long Island, Cat Island, Rum Cay, Ragged Island, Bimini, Acklins/Crooked Islands and more. 
Each has its own unique features and attractions. Lots of folks prefer these "Family of Islands" as opposed to Nassau city when they seek peace and quiet. 

Believe it or not many celebrities such as; Michael Jordan, Johnny Depp, John Travolta, David Copperfield, Nicholas Cage, and Oprah; just to name a few own islands and homes in The Bahamas. 

Nassau City on the Island of New Providence, has the largest population. Most tourists visit Nassau, Bahamas because, like every other city in the world there is more to see and do. So, if you are planning a trip to this beautiful country here are just a few things to consider:

WHAT TO EAT:

The minute you land on the Bahamian soil do ensure your stomach is on "E" as in empty! The choices of restaurants are endless and can be found all over. If, however, you are in Nassau and interested in a more casual setting you may want to try "The Fish-Fry" at Arawak Cay. 
There you can find lots of food stalls selling delicious native cuisines such as; Conch Fritters, Cracked Conch, Conch Salad, Bahamian Peas n' Rice, with Grilled or Fried Fish, Shrimp, Conch and Crab everything you can name... it's like seafood haven!
If you prefer soup dishes, then it's the Boil fish, Stew fish, or Steamed fish which is usually served at breakfast but can be eaten anytime of the day!

Many upscale restaurants are also throughout the islands if your preference is Fine Dining if you want to celebrate a special occasion or dinner for TWO! 

DRINKS:

If you are a cocktail lover you will love the many tropical beverages like Bahama Mama, Goombay Smash, and the Yellow Bird.

Imported beer can be found on the island but, why not try the popular Bahamian beers "Sands" & "Kalik" which are locally brewed.

WHAT TO DO:

Dare-devils will enjoy the many water features like Parasailing, Jet ski, Banana boat ride, snorkeling and scuba diving.

Through the day you can shop at the Straw Market, located downtown Nassau which sells handmade straw baskets, hats, bags and Bahamian paraphernalia.

Nightlife is when the locals clubs are most exciting, where you can sing karaoke, listen to live bands, local Dj's and dance the night away.

Off Island Adventures: 

Blue Lagoon Island & Dolphin Encounters

Have you ever swam with or been kissed by a dolphin? 

Both of these excursions require a boat ride, which is just three miles offshore. Blue Lagoon is a fun-filled island where you go beaching all day.

At Dolphin Encounters, the dolphins there are quite similar to the movie "Flipper" ... smart, and fun to watch. You will have the opportunity to interact with the Dolphins and even swim along with them. Sounds scary right? ...It's amazing!

ATLANTIS RESORT - PARADISE ISLAND

This is a very popular Resort in Nassau. It is an experience within itself, with a huge selection of marine life, pools, restaurants, a world class Casino, and thrilling water slides.  You would definitely need to extend your visit or make another trip to enjoy the full pleasure of Atlantis and Nassau's mainland.  

Beautiful, clear beaches of The Bahamas are usually the main features of the islands; and to some it is enough but what would your trip be if you did not experience the Bahamian culture.  

"Junkanoo" is a huge part of the Bahamian culture. The biggest parade takes place around Christmas, then again in the New Year; though samples can be seen and heard at different venues throughout the island.  

The best way to describe Junkanoo is unique, loud, and energetic, consisting of cowbells, drums, and whistles, all crafted by the natives then performed as a parade.

Many cruise ship passengers only get to experience a few hours of the Bahamian islands, and all can agree it is definitely not long enough. 

So, if you do decide to visit I suggest you start planning and saving now, you won't regret it!

Q: Were The Bahamas destroyed by Hurricane Dorian?

A: No, after Hurricane Dorian, 2 islands (The Abacos and Freeport) are currently rebuilding. However, 14 other islands were completely unaffected and are welcoming travellers.

Recipe Ideas: "Keep It Simple"

Traditional Chicken and Rice

2 pounds chicken thighs with skin and bone

2 tablespoons unsalted butter, cut into bits

1 tablespoon olive oil

1 large onion, chopped (2 cups)

3 garlic cloves, minced

1 cup Mahatma® Long Grain Rice

1 cup reduced-sodium chicken broth

3/4 cup water

1/4 teaspoon crumbled saffron threads

1 bay leaf

1 cup frozen peas (not thawed)

Garnish: chopped flat-leaf parsley

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. 
Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. 
Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

Makes 4 servings.

Simple Green Salad & Vinaigrette  

2 teaspoons sherry vinegar

1/4 teaspoon sea salt

Freshly ground black pepper

1/2 teaspoon Dijon mustard

1 small clove garlic, peeled, green germ removed, and minced

1/4 cup (60 ml) extra-virgin olive oil

7 ounces (210 g) mixed salad greens (8 cups, loosely packed), rinsed, patted dry, and torn into bite-size pieces.

Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately. 

 Makes 4 servings.

DESSERT::::

Prep: 20 mins.

Ready In: 4 h 20 minutes

Double Layer Pumpkin Pie


4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate: 4 hours, or until set.

🍽️ Thanksgiving Recipe Ideas😋

🍽️

BEET AND AVOCADO SALAD

2 medium beets, tops trimmed
2 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 bag mixed baby greens
1 large avocado, pitted, peeled, cut into 1/2-inch pieces
1/2 cup fresh pomegranate seeds

Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside.

Whisk vinegar, mustard and 2 tablespoons lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.

Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing. Makes 6 servings.

Chicken & Rice Pot Pie

1  cup Mahatma® Extra Long Grain White Rice

2  tablespoons butter or margarine

1  large onion, chopped

2  cloves garlic, minced

3/4 teaspoon dried thyme leaves 1/2 teaspoon sage

1/4 teaspoon ground black pepper 1/3 cup flour

2 cans (14 1/2 ounces, each) chicken broth

1  package (16 ounces) frozen mixed vegetables

2  cups diced, cooked chicken

1/2 cup chopped fresh parsley

11/2 cups buttermilk baking mix

3/4 cup buttermilk

1/2 cup finely chopped green onions

Preheat oven to 425oF. Prepare rice according to package directions.

Heat butter or margarine in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage, and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens.

Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2 quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.)

Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just until dough comes together. Form dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Top casserole with biscuits, spacing evenly. Bake for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

Serves 6

Chocolate Mint Brownies

1 stick (1/2 cup) unsalted butter, cut into pieces

2 ounces unsweetened chocolate, chopped

1 1/2 cups mint chocolate chips (about 12 ounces)

1 cup sugar

1/2 teaspoon vanilla

2 large eggs

2/3 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.

Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2-by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days. Makes 32 2-by 1-inch bars.

Delicious Recipes: Oatmeal-Flax Chocolate Chip Cookies

A "healthy dessert" can put a smile on anyone's face. So why not bake a few cookies for your kids snack or who knows when guests will knock! Have fun...

Oatmeal-Flax Chocolate Chip Cookies

Ingredients:    
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Directions: 

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Recipe: "Amaretto Rice Cheesecake"

~Delicious Recipe Ideas~<- MORE

"Amaretto Rice Cheesecake"

 Serves 10 to 12 

Ingredients:   

CRUST:
1 cup graham cracker crumbs
2 Tbsps sugar

1 tsp ground cinnamon
1 cup almonds, finely chopped
1/4 cup unsalted butter, melted

FILLING: 
1/4 cup sugar
1 tsp ground cinnamon

1 cup Mahatma® White Rice 
2 pkgs (8 oz. each) cream cheese
1 cup sugar
2 large eggs
1/3 cup almond flavored liquor


TOPPING: 
1 cup sour cream
1 Tbsp almond flavored liquor
1 Tbsp sugar
1/3 cup sliced almonds, toasted


Directions: 

Preheat oven to 350ºF.
To prepare crust: In a medium bowl, combine all dry ingredients. Pour in butter and mix until crumbs are moist. Press into a buttered 9-inch cheesecake pan. Refrigerate.

To prepare filling: Bring 2 cups water to a boil. Stir in sugar, cinnamon and rice. Reduce heat, cover and cook 20 minutes. Cool. Combine ½ of the cooked rice, cream cheese and sugar in a large mixing bowl. Beat until light and fluffy. Add eggs, one at a time, beating well after each. Blend in liquor and remaining cooked rice. Pour mixture into prepared crust. Place pan in a water bath and bake 1 hour, or until center is just set.

To prepare topping: Blend sour cream, liquor and sugar. Spread over cake and bake 10 more minutes. Cool. Refrigerate 8 hours or overnight. Garnish with almonds.

For best results and a more creamy texture and flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.