Serena Thaxtercreated an ackeeand plantain fullhousecasserolethat alsoincorporated hamand cheese.
March 13, 2019
Young & Hungry: St Andrew High School’s Future Food Entrepreneurs
As part of unit two of CAPE Food and Nutrition, close to two dozen Grade 12 and 13 students from St Andrew High School for Girls participated in a sample day on February 28. The practicum gave each student the opportunity to don her entrepreneur hat and develop a new product. The guidelines were straightforward — the products should utilise local ingredients and be market-ready. Along with being innovative, the products had to demonstrate the young ladies’ understanding of the principles of food preparation, processing and merchandising.
Thursday Food
was on location and shares highlights of the well-executed sample day.
Danae Solomon transformed the plain teabiscuit with the use of jerk seasoning,plantains and cheddar. Her jerk plantaincheddar biscuits were a great snack andaccompaniment to tea.
Donique Lewis’s sundae blend was madefrom papaya, mango, june plum andorange juice and had no added sugar.
Jaydene Dixon madechicken poppers fromcoconut milk, pakchoy, chicken breast,cheddar cheese andtortilla wraps.
Naomi Blake wasproud of her jerkbacon “spudds”that showed aninnovative use ofjerk seasoning,local bacon,sweet potato andwonton wrappers.
Amoy Cameron made chick delights —sweet potato-stuffed chicken breast wrappedin bacon.
The sweetpotato oatmealcookies fromCrysan Hayleswere chock-fullof beta carotene,vitamins A, B6and C and fibre.
Ysabel Delvaille created what she called“not your average plantain dish” —plantain pizza.
Katherine-Rebecca McFarlane’s twist on dukunu/bluedrawers resulted in her product — polenta truffle.
Katherine-RebeccaMcFarlane (right)discussed theflavour profileand the localingredients usedto create herpolenta trufflewith visitors toher booth.
People withanaemia wouldbenefit from theiron found in RaquelThompson’s cheesycallaloo breadsticks.
Kaylaing Soltan (left) created healthy no-added-sugarbanana oatmeal muffins and was assisted at herbooth by friend and supporter Abigail Bhalai.
Sashana Chapmancreated two gluten-freecupcakes — chocolatechip and carrot coconut.
Grade 12 students JadaCampbell (left) and BreannaBarrett enjoyed the glutenfreecarrot coconut muffinsfrom Sashana Chapman.
Abbeygail Brown’s Triple C patty contained chicken,cheese and callaloo.
Ministry of Education Hospitality Education Officer JuliaEdwards (left) showed her support for the sample daywith St Andrew High School for Girls CAPE Food andNutrition facilitators Audria Barrett-Doyley (second left)and Julia Hall. (Photos: Naphtali Junior)
St Andrew High School for Girls CAPE Food and Nutrition facilitatorsJulia Hall (front left) and Audria Barrett-Doyley (second row, right)posed with their students who showcased their culinary skills at theschool’s sample day.
