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News > Culinary Team Wins Medals in Florida Competition
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Culinary Team Wins Medals in Florida Competition The Bahamas Junior National Culinary Team, comprising apprentice chefs from The College of The Bahamas' Culinary & Hospitality Management Institute, braved not only their rivals in the Culinary Super Challenge Team Competition organized by the Orlando Chef's Association but also the stormy weather induced by the mighty Hurricane Ike when they travelled to the Orange County Convention Center in Orlando earlier this month. Team members D'Angelo Charlton, Keeshad Glass, Antonio Huyler, Devan McPhee and Jamal Small, under the guidance of team coaches Chef Addiemae Farrington and Chef Mario Adderley, competed against 11 other teams from all over the United States in the competition that lasted for three days. Following strict guidelines, four teams on each day had up to five hours to prepare a four course meal and the results were announced at the conclusion of the competition. When the results were announced and had been digested along with the sumptuous dishes our team prepared, Team Bahamas emerged with a very creditable silver medal much to the delight of the team members and the coaches. "This was a very good result," enthused Chef Farrington, "because the standard was very high. The team's appetizer using Dover sole was outstanding." In addition to the team competition, three of the young male chefs, D'Angelo Charlton, Devan McPhee and Antonio Huyler, and two College of The Bahamas' female apprentice chefs, Remia Knowles and Simmone Percentie, participated in individual competitions. The young men took on a number of experienced executive chefs from USA in the Florida Department of Agriculture Alligator Signature Recipe Hot Food Competition using Florida alligator meat and the young women were pitted against similarly experienced culinary professionals in the Taste of Elegance Signature Recipe Competition using pork. All competitors excelled with the men claiming three silver and the women two bronze medals. Chefs Farrington and Adderley have been preparing students from The College to enter culinary competitions for a long time but neither of them tires of the process. They both stress the importance of taking part as a way to keep up with the latest trends in the profession. "Competitions point the way forward," states Chef Farrington, while Chef Adderley believes "For our students to test their skills against the pros is great experience and a solid benchmark of their progress." We congratulate our young chefs and their coaches and wish them more success when they travel to compete again later in the year. 
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