CULINARY AND ARTS FESTIVAL
The heat was on in the kitchen at today’s Bahamas Junior Culinary Showdown, as 3 teams had just 90 minutes to prepare an appetizer and entree.
The teams were limited to using just black box ingredients – including branzino, brie, pickled blueberries, green beans, tomato jam and mystery ingredient Granny Smith apples.
Team SLS took first place, with Shilo Cartwright of St. Anne’s and Neveah Lundy of UB.
Team Grand Hyatt, featuring Gniha Charlton of SAC and Nathan Pickering of UB, placed second, while Team Rosewood’s Cartia Murphy of Temple Christian and Savannah Ritchie of UB came third.
