A&B’s Junior Chef Wins in Toronto

Twelve-year-old junior chef Gigar Campbell, representing Antigua and Barbuda, was named the overall winner of the Grace Junior Chef Challenge after creating an island-inspired menu that showcased Caribbean flavour, creativity, and confidence.

The Grace Junior Chef Challenge was part of Island Eats Toronto Food and Travel Festival, a celebration of Caribbean food, travel, culture, and community. Leading up to the competition, participants also took part in a food safety session with Toronto Public Health and a hands-on workshop with a professional chef to help build confidence and plating skills.

Gigar was supported by the Antigua and Barbuda Tourism Authority Canada Office and mentored by Antiguan and Barbudan culinary talents Chef Giovanni Meyer and mixologist Kanto George. 

Held at Mel Lastman Square on June 13, the Grace Junior Chef Challenge invited young chefs ages 10 to 14 to create an original, island-inspired meal using Grace products. Participants were tasked with preparing a complete culinary experience, including a flavourful entrée, fresh salad, and mocktail, while incorporating Grace Honey Jerk Paste and Grace Coconut Milk into their dishes.

Gigar represented Antigua and Barbuda through the support of the Antigua and Barbuda Tourism Authority Canada Office, which sponsored Gigar’s participation in the competition. The connection was made through Gigar’s mother, a makeup artist who has worked with the tourism board, helping create a meaningful opportunity for a young chef to step into the spotlight and celebrate Caribbean flavour on a public stage.

In recognition of Gigar’s achievement and as a thank you for representing Antigua and Barbuda, the ABTA Canada Office has also awarded him a $500 travel voucher to visit Antigua with his family.

For his winning menu, Gigar created a Caribbean-inspired chicken schnitzel marinated with jerk paste and buttermilk, served with fried egg aioli, mango and pineapple salad, coconut ranch, and a mango mojito made with Grace Island Mango Soda. The dish reflected creativity, confidence, and a thoughtful approach to island-inspired cooking.

Gigar, who was mentored by two Antiguan and Barbudan culinary talents: Chef Giovanni Meyer, and Cocktail expert Kanto George shared his excitement.

“Representing Antigua and Barbuda in the contest, and winning, was exciting. I am honored that the Antigua and Barbuda team chose me and supported me throughout. What I appreciated most, however, were the friendships I built and the skills I gained.”

He credits his mentors for his success and spoke of his preparation ahead of the competition.

I practiced for the whole week at home to get ready for the competition just the way they taught me. I didn’t even think I was going to win because I was the youngest. I was just having fun doing what I like to do. I’m now realizing how many doors this has opened for me. It’s incredible. It’s what I want to do professionally one day,” he added.

Tameka Wharton, Director of Tourism, Canada, ABTA spoke on behalf of her office.

“Food is one of the most meaningful ways we share culture, tell stories, and build connections. We were so proud to see Gigar represent Antigua and Barbuda with such creativity, confidence, and respect for Caribbean flavour,” she said.

For Gigar’s family, the experience was about much more than the competition.

“The greatest reward was being able to participate in an event hosted by a great staple

in my family’s pantry and upbringing, and seeing our children be involved in its great

contribution to Caribbean history,” said Jason Campbell, Gigar’s father.