International
C.O.B. culinary team wins silver medal
By Oswald Brown
Feb 5, 2016 - 2:14:21 PM

Members of the COB culinary team that won a silver medal at Southeast Regional Culinary Competitions in Atlanta are from left to right: Dominique Hanna, Corrie Smith, Jennae Medows, Aliea Rolle and Tramaine Shaerer

ATLANTA, Georgia -- A culinary team from the College of the Bahamas (COB) won a silver medal at Southeast Regional Culinary Competitions held at Le Cordon Bleu College of Culinary Arts in Atlanta January 29-31, 2016.

Bahamas Consul General to Atlanta Randy Rolle attended the competition as well as a luncheon hosted for the group by Mrs. Jeanne S. Hollis, co-founder of Poitier Global Training Institute, at the Davios Northern Italian Steakhouse in downtown Atlanta on Friday.

In a follow-up email, Dominique Hanna thanked the Consul General “on behalf of the team for taking time out of your schedule to meet with us, while we are here in Atlanta preparing to compete in the Southeast Regional, American Culinary Federation competition.”

Mr. Hanna, 22, graduated from COB with an Associate Degree in Culinary Arts and is currently studying for degree in Hotel Management.

Bahamas Consul General to Atlanta Randy Rolle is pictured with members of the COB culinary team that won a silver medal in Atlanta over the weekend. From left to right: Mrs. Jeanne S. Hollis, co-founder of Poitier Global Training Institute; Chef Mario Adderley, Chef Addiemae Farrington-Rolle, Dominique Hanna, Consul General Rolle, Jannae Meadows, Corrie Smith, Tremaine Shearer and Aliea Rolle.

The team’s coach was Chef Addiemae Rolle-Farrington, Instructor, Apprentice, Cook Coordinator COB – CHMI, and other members included Jannae Meadows, 21, who has an Associate Degree in Culinary Arts and is currently pursuing a Bachelor’s in Hospitality Management; Aliea Rolle, a 20-year-old Junior, whose goal is to become the owner of a Villa Restaurant; and Rachelle Strachan, a 22-year-old third-year student and chef at Eating Vegan Delights Restaurant.

The team was accompanied by Chef Mario Adderley, CC, MBA, an assistant professor and Head of Department for Food & Beverage at The College of the Bahamas, Culinary and Hospitality Management Institute.

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