Held yesterday at Anatol Rodgers High School, the 34th annual New Providence District Final of the Bahamas Young Chef Culinary Competition drew a cohort of passionate teen culinary talents vying for one of three coveted berths in the national championship scheduled to take place later this month. Among the standout participants was 15-year-old homeschooled learner TeNyah Thompson, who infused her entries with distinct, locally rooted Bahamian identity: her savory main dish paired fragrant Junkanoo rice with tender conch and bright, zesty mango salsa, while her indulgent dessert consisted of flaky guava puffs drizzled with warm spiced cinnamon sauce. Thompson shared that she had dedicated extensive hours to refining her recipes ahead of the contest, and expressed genuine satisfaction with how her final plates turned out during the district round.
The field also included 17-year-old Lyndre Gaitor, a student from CV Bethel High School who was the only male competitor in the senior high division. Gaitor noted that the entire contest journey was engaging and eye-opening, and he voiced his hope that his participation would motivate more young men across the island to explore culinary arts and join future iterations of the competition. He acknowledged that preparing for the event demanded significant time and effort, as he regularly stayed back after his scheduled classes to brainstorm dish concepts, test full meal preparations, and source high-quality local ingredients. When asked about the sources of his consistent discipline throughout the months of preparation, Gaitor named his mother and his dedicated culinary teacher as his primary pillars of inspiration.
One of the contest’s official judges, renowned local Chef Jamal Small, remarked that it was deeply uplifting to witness such robust enthusiasm for the culinary profession among the younger generation, at a time when the Bahamian hospitality and food service sector is actively seeking a larger pool of skilled, creative professional chefs. “This event never fails to deliver a wonderful experience,” Small commented. “We get to watch these young competitors master new culinary techniques, step outside their comfort zones, and evolve as creators every year, so it is always a true joy to be here and witness that growth firsthand.” Small explained that the panel of judges evaluated every contestant closely on their technical precision, as well as their ability to integrate modern, industry-aligned culinary best practices into their original, culturally informed dishes. He also emphasized the long-term value of giving young people structured exposure to the latest global advancements in the culinary space, while guiding them to nurture and lean into their unique personal strengths and creative voices.
This district-level culinary contest is an official component of the Bahamian Ministry of Education’s flagship Revolution in Education initiative, a broader policy framework designed to equip young Bahamians with hands-on, market-relevant practical skills and tangible career opportunities that lay the foundation for stable, sustainable long-term livelihoods. The event also featured a dedicated junior high school division, where top three placements were already awarded: Vernon Jennings from HO Nash Junior High claimed first place, Christ-Landie Antinord of TA Thompson Junior High took second, and Francina Hanna representing DW Davis Junior High rounded out the top three in third position.
Competition to nurture next generation of chefs
