News > Budding Chefs on a Culinary Conquest
Budding Chefs on a Culinary Conquest What do you get when you pair 14 young and eager aspiring chefs with mentors who are just as keen about sharing their best kept culinary secrets? A sumptuous spread of seafood chowder, stuffed chicken breasts, lamb stew and a cornucopia of mouth watering desserts. The kids who participated in this year's Lil' Chefs summer programme hosted by the Culinary and Hospitality Management Institute's Industry Training Department prepared a fantastic feast for family and friends to show off their cooking skills. The scrumptious meal capped off a brief summer camp during which the 9 to 14 year olds learned the tricks of the trade in preparing entrees and desserts. Among them were six students from the Turks and Caicos Islands and three from the Family Islands including Grand Bahama and Abaco, who were determined not to let distance deter them from enrolling in the popular kiddie chef camp.  Chef Farrington was especially pleased with the budding chefs from the Turks and Caicos Islands. "They were excited about everything and they were really dedicated too. Having them as a part of the programme really helped to make it special and allowed the Bahamian kids to make some new friends," she said. The students from out of town were accommodated at the nearby College dorms and much like their Nassauvian counterparts were delighted to learn how to prepare quick, mouthwatering cuisines that tantalize the taste buds. "We are in a recession, and becoming a chef is my back-up plan in case my career of choice doesn't work out," offered Shamie Gardiner, a native of Turks and Caicos." So I really focused and paid attention. I've made lots of new friends and I like Chef Addiemae; she's very nice."  Sanchez Johnson, a student from Genesis Academy, made his signature chocolate chip cookies for everyone while mastering a few other tasty treats. "I learned to make a lot of new things and will hopefully get to help my mom in the kitchen at home. The camp was really nice and I learned how to make lamb stew," he said. The reviews were music to the ears of Acting Executive Director of the Culinary and Hospitality Management Institute, Mrs. Remelda Moxey who was impressed with the passion that the students displayed in the kitchen and about their training. "Having the kids from Turks showed how international the programme is becoming," she said. "As the programme grows, we really look forward to having others come to learn in our kitchens. And this group of kids was really special. They each had brought their own personalities to the kitchen every day and made hosting this programme fun for us as well. We hope to have a good group like this again next year." It was precisely the kind of encouragement that Esther Sweeting wanted to hear. At nine years old, she was the youngest chef recruit. "This has been an excellent experience and I can't wait to go home and cook for my parents! When I was little I used to make different kinds of food and I got interested in cooking and decided that this is what I want to do for the rest of my life." 
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