“Someone took a chance on me, and it was always my goal to do the same for someone else.”
Chef Romero Dorsette
“Can I complete my internship at Showman?”… It seemed like a simple question – a natural one – especially since Ravell Rollins had been with the Showman team for some time. Both Ravell and Chef Romero’s “right hand”, Chef Marquis Darling, had both already taken on leadership roles within the Showman kitchen, at just 23 years old. However, Ravell still had to build up the ‘gumption’ to ask Chef Romero to go against the norm.
For years, perhaps decades, young Bahamian culinary minds would get a taste of the real world in hotels and resorts. The kitchens would be hot, and students would get a quick trial by fire, as they experienced some aspects of what life was like as a working chef. But, with large resorts being closed due to a pandemic – THE Pandemic – the normal Bahamian culinary right of passage had shifted.
To Ravell’s relief, Chef Romero was extremely open to the idea.
As an intern, Chef Romero had also worked in the kitchens of some of the country’s largest resorts. To this day, he remembers his time as a young chef vividly, and wanted to give Ravell and other soon-to-be culinary professionals a unique experience. However, it would be the first time that University of the Bahamas interns would be moving away from larger properties, and the process involved some unchartered waters.
The Covid-19 pandemic impacted nearly every aspect of life for men and women around the world, and forced everyone to adapt and evolve. And, thanks to Ravell’s initiative and several rounds of discussions, the first batch of UB students headed into privately owned culinary establishments.
Lesanna Simon, Vainete McCoy, Rayanna Watkins, Kristianne Thompson, and Alexa Hunter joined Ravell in the Showman kitchens, while several other interns joined restaurants, like Wild Thyme, for the very first time. TO BE CONTINUED….