Delicious Occasions Executive Chef and Managing Director Latoya Panton has spent two decades inspiring young culinary minds through her Young Chefs Summer Camps programme.

Panton’s mission to nurture the next generation of talent continued on Saturday, July 18, with a community outreach at Constant Spring Primary School, bringing together more than 20 young participants from the Constant Spring and Stony Hill communities — mobilised through the Constant Spring Police Youth Club, Lawrence Tavern Police Youth Club, and the Cassava Piece Youth Upliftment Group — to learn foundational culinary techniques.

Designed to broaden access, the initiative brings the summer camp experience — and essential cooking skills — to young people who wouldn’t normally have the opportunity to participate in the summer camp programme.

Teaching a 16-year-old to cook while working as a private chef two decades ago was the spark behind Panton’s summer camps. What began as a single lesson soon grew into lessons in her community, providing the catalyst she needed to turn her vision into a lasting initiative.

“I just saw something in the children, that it is something that they absolutely enjoyed and so that just motivated me to take it a step further,” Panton shared with Thursday Food.

For Panton, the goal was simple: To equip young people with an essential life skill while encouraging them to prepare wholesome, healthy meals rather than relying on less nutritious options.

“I think [cooking] is a life skill that children need to have, and especially with the [unhealthy things] that are out there for them to eat. For them to know that they can cook nutritious things for themselves that are quick and easy and fun, that is one of the reasons behind doing this,” Panton said.

The three-hour session was led by Atlanta-based Executive Chef Wayne DeLattiboudere, principal of Delatti’s Culinary Creations. With the eager young participants keen to master new skills, Chef DeLattiboudere first walked them through essential knife skills. The session then became fully hands-on as he guided them through the preparation of a menu featuring chicken and sausage kebabs, basa fish, and tater tots, capped off with a sweet finale of pancakes, waffles, and fresh fruit smoothies.

For DeLattiboudere, fostering young culinary ambitions is about planting seeds for tomorrow. In his view, introducing children to international flavours early on ignites their imagination and expands their sense of what’s possible.

“Getting them exposed to it will open their appetite for more, and I think not just on the level of food, but letting them know that there is so much more out there in the world that they can explore,” DeLattiboudere said.

The 2026 Young Chefs Summer Camp, which kicked off last month, features four distinct modules: Beginners, International Cuisine, Gourmet, and Baking — with Chef DeLattiboudere brought in specifically to lead the Gourmet and International sessions.

The session ended on a high note as three members, Cedrica Allen, Shamar Williams, and Nashunte Livermore, were surprised with summer scholarships for a week-long Young Chefs Gourmet class, which concludes tomorrow.

Photos: Naphtali Junior

Amelia Baillou and Constant Spring Police Youth Club president Joshua Popley assemble the chicken and sausage kebabs.(Photo: Naphtali Junior)

Kimmalee Crosdale (left) and Peyton Taylor (right) proudly show off their plated waffles — topped with fresh fruit and whipped cream alongside Delicious Occasions Executive Chef and Managing Director Latoya Panton. (Photo: Naphtali Junior)

Constant Spring Police Youth Club Coordinator Ricardo Marsh (left) oversees Jowayle McDermott and Jaylee Foster searing chicken and sausage kebabs. (Photo: Naphtali Junior)

Danniyella Frith tucks into the chicken and sausage kebab. (Photo: Naphtali Junior)

Chelsy Robinson enjoys a refreshing fruit smoothie.(Photo: Naphtali Junior)

Tonecia White carefully sears a basa fish fillet.(Photo: Naphtali Junior)

Nashunte Livermore carefully transfers a freshly cooked waffle from the iron to the plate. (Photo: Naphtali Junior)

Jahdora Young seasons a batch of tater tots with black pepper.(Photo: Naphtali Junior)

Delicious Occasions Executive Chef and Managing Director Latoya Panton watches closely while Roneil Wilson (left) and Shamar Williams blend up fresh fruit smoothies. (Photo: Naphtali Junior)

Chadwick Kelly brings over assembled chicken and sausage kebabs, ready for searing.(Photo: Naphtali Junior)

A focused Cedrica Allen dices a sweet pepper.(Photo: Naphtali Junior)

Delicious Occasions Executive Chef and Managing Director Latoya Panton oversees Shamar Williams as he practises the chiffonade cutting technique. (Photo: Naphtali Junior)

Amelia Baillou prepares dipping sauce for the kebabs.(Photo: Naphtali Junior)