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News > Culinary Olympic Team Wins Bronze
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Culinary Olympic Team Wins Bronze The Bahamas Culinary Olympic team, captained by Chef Tracey Sweeting AA'90, left for Frankfurt Germany at 9:30 p.m., traveled for almost twelve hours, arrived at 1:00 a.m. German time and went straight into the kitchen to prepare themselves for the 5:30 a.m. start of the Hot Food Competition. The team, comprising chefs Basil Dean, Emmanuel Gibson, Jason McBride, Wayne Moncur and Alpheus Ramsey, all alumni of The College, did not allow jet lag to deter them and, although they didn't win their hoped–for gold, they did achieve bronze status and gain a diploma in the Cold Food competition. College of The Bahamas chefs Mario Adderley and Addimae Farrington of the Culinary & Hospitality Management Institute (CHMI) accompanied the team as advisors and there was a contingent of CHMI students to help with the preparation. After their long journey, Chef Mario described his experience on the first day of competition as "Crunch, crunch" but the team rose to the occasion and produced a mouth watering menu that included a combination of exotic foods. The appetizer was a seafood cheesecake of lobster and crab, while the entre was a pork duo made up of two types of tenderloin, one cut with stuffed cabbage and apples wrapped in bacon. The dessert was sizzling side of island life in the form of a spice cake with pina colada and Bavarian chocolate tuna fritters.  Tracey was particularly impressed with the presentations of the dishes: "This year they were ‘off da chains'," he exclaimed. Three of the students from CHMI who traveled, D'nez Moss, Leslie Lopez and Makayla Dames, all described their experience as one they would never forget. It was the first trip to Germany for all of the students and future chefs Leslie and Mikialya laughed as they recounted their experiences with German cuisine and its staple food choice - sausage. Leslie Lopez also appreciated the experience and hopes that The Bahamas will begin now to really prepare young chefs for future competitions. Both he and Mikiayla watched the Junior Teams of foreign countries compete and felt that culinary students at The College had just as much talent as those participating at the Olympics. "I want to see us take a Junior Team," said Mikiayla, and Leslie added, "It will allow us to give fresh ideas to food." Chef Mario indicated this could be a real possibility if funds are in place. Mikiayla says that watching the competition left her with the desire to become better. "I have to step up my game. I can see where they studied hard and worked hard to get here and that's what I have to do." Chef Mario describes his most memorable moment at the competition as watching the pride exhibited by the Norwegian Team, the overall winners, in the closing ceremony. With over 300 supporters waving flags, and jackets that said they'd come for the gold, the Norwegian team won Gold medals in all of the categories they competed in. Chef Mario said that moment made him hope that some day the Bahamas could have 300 supporters gathered to celebrate their culinary victories. Both Chef Addiemae and Julia Burnside, the team manager from the Ministry of Tourism, echoed Chef Mario's account of Norwegian pride and how that helped Norway to succeed. They also expressed their hopes that the next culinary team would have the financial and human resources support necessary to truly bring home gold. Both women also expressed their pride about bringing home a bronze medal. "53 countries and we still brought home a bronze," said Chef Addiemae. All of those interviewed agree that in order to obtain a gold medal the next time around, the Bahamas needs to be better organized and better prepared. Mikiayla and Leslie talked about the need for better organization in terms of a check list and practicing time frames; while Chefs Mario and Addiemae and Julia Burnside echoed the students' expression to prepare future chefs. "The College is now the nucleus for getting everything ready for 2012," Chef Addiemae said excitedly. This preparation has already begun as Culinary Students looks forward to two big events. CHMI will host the Bahamas Culinary Classic from November 10-14th at Choices restaurant and then from April 18-20th, students will travel to Charlotte, North Carolina, to compete at the Southeast Regional Conference.
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