 Welcome once again to interview. We continue today with our Chefs in Schools program. We have with us today two chefs from St. Joseph's Convent, who are going to be participating in this year's initiative by the San Ushah Hotel and Toysm Association. To my immediate right is Karee's Joseph, and next to her, Janai Williams. Welcome to both of you. Thank you. First of all, tell us, Karee, what really got you selected to participate in this event because we've had different lead-ups from other students who are actually part of the program as to how they got selected. In your case, at St. Joseph's Convent, how were you selected? First of all, in your instance. Well, we had an internal schools competition and we emerged victorious and here we are today, training for the SLHTA competition. I've gotten at least from Karee's how it happened. Well, Janai, you can tell me, how was the competition within the school? How many students participated and what was the background? Were there students from a food and nutrition class or did anybody just invited if they had an interest in culinary arts? Well, we had two students from Form 4 participating, a pair of Form 3's and Form 5's and it was held on Women's Day, so yes. Okay, and how was the format of the competition? Was it something similar to what you're going into or was it something different? Well, we prepared a signature dish, yes, so I would say it is quite similar. Okay, and what was your signature dish? We had a dashing dish with soulfish stuffed and a chicken stuffed with chicken breast stuffed with spinach and feta cheese. Oh, great. So it was as pairs as two of you were the team? Yes. Well, some background, both of you, first of all, you, Karee, in terms of how were you attracted to the kitchen, culinary arts and stuff like that? Is it just because you were at school and doing food and nutrition? No, I would have to say from the tender age of five, I have always looked up to my mother in the kitchen and I said, like, I wanted to pursue something like that. I always wanted to be something to do with the kitchen, so... Okay, Janay, your experience? Well, I personally enjoy cooking and when it was time for me to choose my subjects, I decided to choose effonin as I aspire to be a chef in the future. Okay, so tell us about effonin in the school. Often, do you have this subject? Is it a subject that you really look forward to? Lots of people would more or less gravitate to other academic subjects, but is it something that you really enjoy doing and look forward to the food and nutrition timetable? Yes, I would say that the theory part is a lot, but the practical, you really enjoy it. If you do your research right, then it's something that's easy to grasp Yes. So what's your case? Well, I would say the theory part, it's a lot too. And the practical, I think it's a learning experience for us. Let's move on to the actual competition, how you're preparing. We know that most of you have had attachments to hotels and experiences with chefs. What has been the experience for you, the hotel that you've been at, and how has it been so far? Well, we are at Windjammer landings, fill in resorts, and our chef is Nisa, Paul, and she has really taught us a lot. This is a learning experience. It has been a very interesting learning experience. We've learned the different sauces, many different ways of, there are many different cuts. Plate presentation, time management, and yes. Yes. So how has your experience been like around the hotel? Being at the hotel is going to be different than being at school. How has that experience been? It's different because in the kitchen, it's busy. While in the school, there's not much people, so it's different. So the feedback from the other persons that you interact with while at the hotel, how has it been, do they encourage you? Yes, everybody is very encouraging. If we're doing something and we're not doing it right, the different people at the hotel will tell us, no, it's not like that. You could do it some different way and we'll correct it. Well, has that experience with any hotel inspired you more even to become the chef that you would like to be? Yes, because I see people, like, that is what I want to do. Like, the people at the hotel, the service, everybody is nice. We take our first break on the program. When we come back, we actually look at how you actually, the practical preparation for the upcoming duel that you're going to have other local chefs within the schools and we'll speak more about your aspirations of going to the regional competition. We have our first break on interview today. Welcome back to interview. We continue with our series of interviews on the Chefs in Schools program and you have with us two students from St. Joseph's convent today in the Curries, Joseph and Janai Williams. Ladies, we are now going into the real meat of the matter, or pun intended actually, but we know that you're preparing for this competition. You have your signature dish and you also have a mystery basket. They will take different strategies in terms of getting prepared to come up against it best from the other schools. What have you been doing first of all of your signature dish to ensure that you provide the judges something really competitive that will make it very difficult for them to overlook your presentation? We have our signature dish and we often prepare it and we serve it to the teachers, the teachers and some workers at the hotel so they can give us feedback on maybe some ways to improve that dish so that we can emerge victorious. What do you like about doing a signature dish? I think that our signature dish is unique. It has a twist to it. We incorporate a lot of local items into our dish. The mystery basket is something I'm sure that you pay particular attention to because you don't know what is going to be thrown at you. What is the whole strategy, the technique and your approach when you get the mystery basket and how you're going to prepare it? For the mystery basket, we have been looking at many different ways of preparing different starches, like interesting ways for starches, proteins, the vegetables, sauces, we've learnt a lot of sauces so that if anything we will be prepared, if anything out of ordinary comes in the basket, we will be prepared for it. What does the chef tell you in terms of the mystery basket is a particular strategy because you didn't mention what starches and sauces and stuff like that. Is there a particular strategy from their own experience that they tell you what to look out for and what to do? I would say that with different proteins, then you have to find complementary starches and sauces and stuff like that. Can I tell us about the mystery basket? How are you going to approach it? We're going to approach it with an open mind because anything out of the ordinary, we would have to work with. Okay, closing remarks. Keris, anything closing? What would you like to say? Oh yes, we are coming for the win. We're not going to back down from a challenge and we are very confident in our dish and we will be coming for the win. Okay, very good approach. I would like to say that we have worked hard and our efforts will be off. By God's grace, we will be victorious. Thank you, Keris Joseph and Janai Williams for being part of the interview today as we continue our focus on the Chefs in Schools program and the upcoming cook-off. Thank you very much for being part of our program.