The Tribune

By Alesha Cadet

Tribune Features Reporter

acadet@tribunemedia.net

LESSONS learned during food and nutrition class in high-school have become a major part of Keishanne Moss’ career development. The 19 year old Bahamian student is about to jet set to Europe to pursue a career as a professional chef, and it all started with the inspiration of her high school cooking classroom.

Currently attending school in West Palm Beach Florida at Lincoln College of Technology, Keishanne said she hopes to finish with her associates degree in Baking and Pastry in December. She will then head to South France in February 2014 to participate in an internship. After her France experience, Keishanne said she will further pursue a Bachelor’s Degree in Culinary Arts and Hospitality Management

With a wide spread interest in culinary arts, Keishanne said she wants to be as well rounded in the kitchen as possible, with the ability to create and prepare a variety of dishes.

“The class that I enjoy most at my school in West Palm has to be Global Cuisine. The class lasted for six weeks and every week we would be cooking different dishes from different countries. We made French dishes, African dishes, Mediterranean dishes, American dishes and even Bahamian dishes,” said Keishanne.

She said school has been a constant learning experience.

“The food industry is always changing, it forces you to stay on top of your game with healthy competitions. It allows you to excite others when they see your dishes and share yourself with them. Someday I hope to go back and teach others like I have been taught,” said Keishanne.

Speaking about the internship in France, Keishanne said decided to apply contrary to her friends who were mostly pursuing opportunities in North America. She sent her resume to an organisation called the Center for International Career Development (CICD) in Seattle, Washington. Before she knew it, Keishanne received a call from the institution for an interview; asking a few questions on why she deserves the internship and why she would be the best fit.

“After my interview, about three days later, I received a call back saying I got the spot. They take only ten international students from different countries every year and luckily I was able to claim one,” said Keishanne.

She said she is looking forward to working alongside some of the best master chefs. “I want to learn their culture and the way they create their dishes. I also want to learn the language of love whilst I am there. I will have to partake in two weeks of French classes,” said Keishanne.

Some of Keishanne’s other experiences in culinary arts include a cooking class at Graycliff in Nassau, a Wild Cat Weekend at Johnson and Wales Florida, and an international cooking boot camp at Lincoln College. She has also competed in inter-house competitions at the Lincoln College.

Keishanne said her dream is to own her very own restaurant in the Bahamas.

“After I finish acquiring my degrees, I plan to live in the United States for about two years to further my experience, then I plan to take two other trips; one to Italy and the other to Spain. After which I feel like I would have acquired all the tools necessary to come back home and open up my own restaurant. There is no place like home and I do plan on moving back with all the knowledge and experience I have gained. Hopefully I will be able to teach and run my own restaurant. I would like to be known not just as a great chef but an extraordinary one,” said Keishanne.