Antiguan student Gigar Campbell has been crowned the winner of the Grace Junior Chef Challenge, earning top honors in a competition designed to showcase the culinary skills of young aspiring chefs.

The challenge brought together talented students who demonstrated their creativity, technical ability, and passion for food preparation. Campbell impressed the judges with a standout performance, securing first place among the participants.

Held on June 13 at Mel Lastman Square, the competition invited young chefs aged 10 to 14 to design and prepare an original Caribbean-themed meal using Grace products.

Participants were tasked with creating a complete dish that included an entrée, a fresh salad, and a mocktail, while featuring Grace Honey Jerk Paste and Grace Coconut Milk as key ingredients in their recipes.

Representing Antigua and Barbuda through sponsorship from the Antigua and Barbuda Tourism Authority’s Canada office, Campbell stood out with a Caribbean-style chicken schnitzel marinated in jerk paste and buttermilk. The dish was accompanied by fried egg aioli, a mango and pineapple salad, coconut ranch dressing, and a mango mocktail made with Grace Island Mango Soda.

The competition forms part of ongoing efforts to encourage youth involvement in the culinary and hospitality sectors while providing valuable experience and exposure for future industry professionals.

Campbell and his family won a $500 travel voucher to Antigua from the tourism authority.

Organizers praised the high standard of the competition and the dedication displayed by the participants, highlighting the importance of nurturing young talent as Antigua and Barbuda continues to strengthen its tourism and hospitality industries.

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