WSGSS are new champs of schools’ Fish Cook Off competition

The West St George Secondary School (WSGSS) is the new champion in the schools’ Fish Cook Off competition.

The competition, which was held on Tuesday at the Kingstown Technical Institute (KTI), saw four schools go head to head in an event styled like the Food Network’s ‘Chopped’, in which students were given 30 minutes to prepare a meal using fish.

The WSGSS, which was represented by Deron Hunter, Delshun Welcome and Kris Payne, wowed the judges with their rosemary fish with vegetables and cheesy eddoes.

In an interview with SEARCHLIGHT after their victory, Welcome said that he was very excited about his school taking the top prize.

“We feel proud because this is our first time entering the competition. We are really excited, overjoyed knowing that we came first,” a delighted Welcome said.

Hunter added that it was the uniqueness of their dish and hard work which sealed the deal for them.

“Our dish was very unique and basically we came with our best and we tried our best, so we came first…”

Speaking at the prize-giving ceremony, Ferique Shortte of the Fisheries Division said that fish is an important commodity, especially in our Vincentian culture.

“Globally fish is the most traded commodity in the world. More than coffee, more than rice, more than cotton and more than sugar.”

He stated that fish provides for more than17 per cent of protein intake globally; however, in developing countries like SVG, fish provides for more than 50 per cent of protein intake.

Michelle Guy of the Ministry of Education stated that Home Economics must no longer be taken for granted.

She stated that she saw an appreciation for time and the value of money during the competition through the standard of work produced by the participants and added that the recipes developed will soon be placed in a recipe booklet to be distributed to the various schools.

“Hence the increase in the consumption of fish would be the outcome,” Guy said.

Principal of the KTI Bertillon Hamilton encouraged the participants to use skills training as a platform to spread their wings.

“I looked at you while you were performing your tasks… and I see a lot of young, budding, up-and-coming chefs. I hope you can use this activity [and] use this experience to guide you…”

He stated that when they consider where SVG can be in 10 -15 years, if we become exposed to regional and international hotels, he can see a future for them in the area of skills.

“So, let me encourage you to consider getting involved in this skill area as a career opportunity for you.”

The Bishop’s College Kingstown took second place, with the Intermediate High School placing third and the St Joseph’s Convent Kingstown bringing up the rear in fourth place.(CM)