Tue | Feb 17, 2026

Cooking for life

Published:Thursday | March 24, 2011 | 12:00 AM
Pause
The graduates and their handiwork. From left: Dahlia Minott-Parkinson, Georgia Sicard, Maxine Salmon, Rosalee White, Desiree Rattary and Bettina Myrie Edwards. - photos by Gladstone Taylor/Photographer
Some of the proud graduates (from left) Noel Hutchinson, Debbie Brooks, Jennifer Bailey-Morgan, Tracey-Ann Spence, Yvonnetta Dias and Ralph Campbell.
A range of dishes prepared by participants in the Cooking for Life course held at Heather Little-White and Associates.
A participant adds the final touches to her dish.
1
2
3
4

On Saturday, March 19, a graduation ceremony was held for the 22 participants in the Cooking for Life course at Heather Little-White & Associates on Windsor Avenue.

The course was designed to give men and women the opportunity to learn new skills to cope with rising food prices, and to develop skills that would encourage entrepreneurship in the food industry.

The course covered 35 hours of instruction in all areas of food preparation - breakfast ideas, entrees, salads, accompaniments, desserts and beverages. There was a strong emphasis on table setting, etiquette and social graces.