From Chiaira Bowers
For many aspiring chefs, the dream of competing on a regional stage takes years to achieve. For 18-year-old Jeananena Joseph – a graduate of Sundial School, culinary student at the National Institute for Professional Advancement (NIPA), and participant in the RISE Foundation’s Elevate Youth & Family Program – that opportunity came recently at the 2026 Nevis Mango Festival, where she and NIPA Culinary Instructor, Chef Renata de Weever, earned an impressive third-place finish while representing St. Maarten.
Recognized as one of the Caribbean’s premier culinary events, the Nevis Mango Festival celebrates the island’s rich mango heritage through culinary competitions and experiences. This year’s cooking competition challenged teams to showcase their creativity, technical ability, teamwork, and composure under pressure as they competed alongside experienced chefs from across the region.
For Chef de Weever, selecting the student who would represent St. Maarten required careful consideration. “It was not an easy decision because each student had great qualities and potential. However, Jeananena stood out the most because of her consistency, dedication, and continuous growth as a student,” de Weever explained. “Before making the final decision, I asked her if she was willing to take on the challenge and explained what the competition would involve. Without hesitation, she accepted the opportunity, and that willingness to step outside of her comfort zone confirmed that she was ready to represent St. Maarten.”
Leading up to the festival, Joseph and de Weever spent several weeks preparing for two timed challenges that tested both preparation and creativity. After presenting a planned dish in the opening round, teams faced a mystery basket challenge that required them to adapt their recipes under pressure. The St. Maarten team rose to the challenge, earning an impressive third-place finish.
Looking back at their preparation, de Weever said, “Jeananena put in the work by doing her research and coming prepared. She showed great confidence with her flavour combinations and cooked with passion. What impressed me most was her willingness to accept feedback and use it positively. She understood that growth comes from being open to learning.”
For Joseph, one of the competition’s most memorable moments was preparing conch for the first time. “One of the most memorable moments I had was being able to cook something I had never cooked or even eaten before. The fact that it turned out so well really amazed me,” she said.
Receiving positive feedback from those who sampled the dishes made the experience even more meaningful. “It felt good when supporters tasted the dish, enjoyed it, and told us how good it was. One comment I kept hearing was that I should continue, and that gave me confirmation that I was on the right path.”
For de Weever, however, the proudest moment came not during the judging, but while working side by side with her student. “Instead of me keeping her calm, she was the one encouraging me with positive words. She helped keep me grounded, took the lead when needed, and confidently told me what needed to be done. At that moment, we were no longer teacher and student, we were Team St. Maarten.”
Looking back on Joseph’s journey from her Sundial examinations to representing St. Maarten on the regional stage, de Weever said she has grown into an exceptional young woman with a bright future. Her advice is simple: “Keep cooking with that passion and those incredible flavours, and the world will be yours.”
Reflecting on what the experience meant for her personally, Joseph said: “As a young chef, this experience taught me just how much potential and talent I have. It reminded me that no matter how hard things get, I need to keep going and continue pushing myself.”
