The Bahamas National Culinary Team produced a back-to-back winner at this year’s Taste of the Caribbean Culinary Competition, held from June 21-25 in Miami.

Junior chef Hazen Rolle won the Junior Caribbean Chef of the Year for the second consecutive year, giving Team Bahamas the highest possible gold medal standing in this category for the third year in a row - a first for this highly competitive event. Junior chef Kenria Taylor won Junior Chef of the Year in 2017.

Seasoned chef, Jamal Small, won gold again in the Caribbean Chef of the Year Competition for his perfectly-executed dish. The Bahamas took high silver in virtually every other category with mixologist Derrick Blackmon’s concoction in the Mystery Basket Category taking this position in the Bartender of the Year category.

Chef Asteir Dean’s beef dish also won High Silver, while Team Bahamas’ use of traditional Bahamian flavours in a trio of dishes in the Hot Lunch competition took the high silver in the Team of the Year category.

Newcomer chef, Tevin Kemp, repeated this result in the seafood category. Young pastry chef, Celeste Smith, gained bronze for her dessert that employed traditional Bahamian ingredients. The team was supported by apprentice Ryan McIntosh and Leonardis Moss, and managed by chef Devin Johnson. Administrators were Sharon Farrington and Mario Adderley.

“To have a young Bahamian inducted into the coveted Hall of Fame as Junior Chef of the Year in 2017, 2018 and 2019 is an incredible achievement. It aptly illustrates the phenomenal talent of our young Bahamian culinarians, the potential we have as a country to reach new heights of success and recognition in the culinary realm,” said Chef Johnson.

“I am very proud of the entire team, as each and every team member contributed to each other’s success. The composition of the 2019 team - the camaraderie, the team spirit, tenacity, passion and commitment has inspired a new level of respect. I have never been more proud to lead a team to achieve the highest version of themselves.”

Participation in the competition would not have been possible without sponsors and partners that included the Ministry of Tourism; Nassau Paradise Island Promotion Board (NPIPB); Baha Mar’s SLS, Grand Hyatt, Rosewood and Royal Blue facilities; Atlantis; Lyford Cay Club; Wildflowers Events and Occasions; Commonwealth Brewery; University of The Bahamas (UB); Grand Isle Resort; Bahamas Food Services (BFS); Bahamasair; BAMSI; Bowe Partners and Associates; Fusion Superplex; Sun Tee; and Agatha Louise Mackey, official National Culinary Team seamstress.