Omari Layne is the 2024 Junior Chef Cook-Off Competition champion. In a keenly contested battle, he defeated his nearest culinary rival, Aliah Hazzard, to walk away with the grand prize of $3 000, a scholarship for an associate degree in Culinary Arts at the Jean and Norma Holder Hospitality Institute, and an internship at one of Barbados’ fine dining restaurants.
In what was hailed as the most anticipated culinary showdown of the Barbados Food & Rum Festival, the two young chefs competed before a live audience in the Muscovado Restaurant at the Jean & Norma Holder Hospitality Institute. They had two 60-minute rounds to prepare an entree and a dessert. In the entree round, the mystery basket ingredients were barracuda, cassava, fresh coconut, Landship Foods Gourmet Seamoss Sauce, and golden apples.
After the judges gave their feedback, it was time for the dessert round, which proved challenging for both contestants due to the kitchen’s temperature. As a result, they received ten extra minutes. Layne and Hazzard had to think strategically and utilise the mystery box ingredients: Shirley biscuits, cream cheese, carambola, fresh ginger, and mauby bark.
Junior Chef Cook-Off Competition first runner-up Aliah Hazzard.
Based on the judges’ feedback in both rounds, Layne stood out in the entree round, while Hazzard stood out with her dessert. However, it all came down to overall execution and skill.
Head judge and culinary instructor Natalia Reid commended both young chefs for their remarkable growth throughout the journey. She encouraged them to keep honing their culinary skills, as “food is fluid”.
In a brief interview with Barbados TODAY after being announced the winner, Layne admitted that he faltered in the dessert round, but his aim was always to work as hard as possible.
From left: Head judge Natalia Reid with fellow judges Angela Garraway-Holland and Toni Simpson.
“It still worked out in the end, so all in all, I am grateful,” said the visibly emotional 20-year-old.
Meanwhile, Barbados Tourism Marketing Inc (BTMI) CEO Andrea Franklin told Barbados TODAY that the junior chef programme was a very important part of their product, as they are training the next generation of chefs. She acknowledged that many of the chefs featured in the BTMI’s culinary products, including the Barbados Food and Rum Festival, started as junior chefs.
“It’s very pleasing to see the interest and the passion amongst the young people and seeing them train throughout the period and get to the final stage,” she said. “We want to see it continue to grow and see continued interest in the programme, and obviously, we will be paying very close attention to how their careers develop. So we look forward to great things from them and having them as part of our activities as we continue to market Barbados.” (CJ)
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