Barbadian WorldSkills cooking competitor, Reese-Ann Alleyne, has completed an intensive international training camp in Atlanta, Georgia, United States, as part of her preparation for WorldSkills Shanghai 2026 in September.
Held during the SkillsUSA National Leadership & Skills Conference, the training camp brought together culinary competitors from Barbados, Canada, the US and Ireland. It provided a unique opportunity for participants to sharpen their skills in a competition-style environment, while building international connections ahead of the world’s largest skills competition.
Chief expert for cooking at WorldSkills Shanghai 2026 and Canadian representative, Sean Kettley, said the camp was designed to expose competitors to the pressures and expectations of international competition.
“We’re using the SkillsUSA facilities and competition as our backdrop, but what we have is a friendly training camp. It’s an opportunity for competitors to practise in a competition environment, receive feedback from experienced judges and become comfortable with the demands of international competition,” he explained.
Kettley noted that while technical development was important, relationship-building was equally valuable.
“They’re building relationships with competitors they’ll see again in Shanghai. When they arrive and see familiar faces, it makes the experience much less intimidating. That’s just as beneficial as the practice they’re getting.”
He added that because the official WorldSkills competition project remains unknown until closer to the event, competitors are currently focusing on strengthening fundamental culinary skills.
“We’re concentrating on the basics – knife skills, hygiene, organisation, time management and adaptability. These are the foundations they’ll rely on when the competition details are released.”
For WorldSkills Barbados cooking expert, Chef Angela Garraway-Holland, the training camp represented both a learning opportunity and an important milestone in Reese-Ann’s development.
“So far, it has been a very interesting and informative experience,” she said. “As a new expert, I’ve had the opportunity to learn from experienced international experts about judging criteria, assessments and the standards expected at WorldSkills.”
Garraway-Holland described the camp as an ideal preparation exercise for Barbados’ competitor.
“This was an excellent opportunity for Reese-Ann. She has never been exposed to an arena of this scale before, so this serves as an important stepping stone to Shanghai.”
Supporting both the competitor and expert throughout the experience was former WorldSkills Barbados cooking expert and executive chef at Caribbean Cuisine Culinary Institute, Peter Edey.
He emphasised the importance of exposing competitors to large-scale international environments before arriving in China.
“When you look at the size of this competition, it immediately gives you an understanding of the magnitude of what lies ahead,” he said. “In Barbados, we might have six or seven stations. Here, there are dozens. Shanghai will be even larger.”
Edey said experiencing the scale and pressure of an international event was a critical part of preparation.
“You don’t want your first exposure to that level of competition to be in Shanghai. Here, Reese-Ann can see what it’s like to be constantly assessed, surrounded by judges, competitors and activity. It’s helping her understand the physical and mental demands of the competition.”
He also spoke of the stamina required to compete at the highest level.
“WorldSkills isn’t just about cooking. It’s about concentration, endurance, organisation and consistency. Competitors can spend seven hours a day in the kitchen over multiple days. Experiences like this help them understand what’s required and to prepare accordingly.”
(BGIS)
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