Rutland High Student a Culinary Superstar in Training | Arts & Culture

Antwan Devereux, a senior at Rutland High School, is an up-and-coming culinary superstar.

Antwan got the culinary itch four years ago when he was placed in a culinary arts program at Hutchings Career Center under teacher and veteran chef Jeanie Newton.

“She made me feel welcomed,” Antwan said.

Antwan said he watches a few cooking shows, including Chopped and Iron Chef, but when asked who his favorite chef was, Antwan said, “Right now, it’s Jeanie Newton. She inspired me to want to cook; that’s what made me want to get in to cooking.”

Antwan enjoys culinary arts because, “It helps you learn things for the future,” he said. “You can eat healthy, and it costs less.”

While attending Hutchings, Antwan prepared meals for the Hutchings community. He said the tuna salad he helped prepare at Hutchings is one of his favorite dishes to make.

Antwan had the opportunity through Family, Career and Community Leaders of America (FCCLA) to compete in a chili cook-off last semester. He spoke about the excitement he felt when he arrived at the chili cook-off, and how he started to sweat when he saw everyone else cooking. He was able to relax once he remembered Ms. Newton's advice.

“It doesn’t matter how you cook it; you cook it to your best ability,” she told him. “If it tastes good to you, then it’s good.”

He also entered a garnishing competition, in which he placed fourth. He describes garnishing as the ability to artistically shape fruits and vegetables to appear like flowers or different animals, such as a duck. His favorite garnishment to create is the rose tomato.

Antwan plans to attend college and participate in a culinary arts program. He wants to use his education and passion to give back to those less fortunate.

“I want to own a private center because there are people who can’t really afford to go to college,” he said.

Antwan wants to work with individuals at the center to give them hands-on experience with culinary arts as an option for people who cannot afford to attend a formal culinary school. He hopes those who visit the center would be able to attain jobs in the culinary field.

- Daniel Daniels, Intern