On the 27^th of June, 2008. JHS 1 students undertook one of their practical exercises as a way of fulfilling the core structure of the new syllabus. There are 21 students in JHS 1 which were grouped into four. The students prepared variety of mouth –watery dishes, both local and continental.

The students used about two and half hours in preparing and serving their various meals. The group A, B, C and D were led by Sandra Selasi, Doris Gbeworzah, Evelyn Tersiah and Abigail Zetovi who prepared Fried rice, Jollof rice, Yam with palaver source and Banku with Okro soup respectfully.

Meanwhile, the judges did not only rack their brains before settling on the winner but also had a difficult task in selecting the most creative and delicious meal, since all the meals had something to write home about.

The usual calm Friday turned out to be a day of feasting. The primary children were not left out of the show; they thronged into the exhibition hall. The aroma from the various cuisines made most pupils startled. They waited anxiously for the “buffet” and those who were allowed to taste could not identify the best. It was as if their taste buds could no longer function properly.

I was not left out in deciding the best meal either. As the headmaster of the school, samples of all the various cuisine were brought to my office. I decided to do justice to the Banku and Okro soup first. Wow! That’s all I could say after taking a few balls; it was smooth and the Okro soup, wonderful. After tasting all the four, I adjudged the Banku and Okro soup to be the best followed by the Yam with Palaver source, Fried rice and Jollof rice.

 Even though my result did not tally with that of the Judges, I think the students really did very well. It’s a pity that our educational system has been structured in such a way that vocational school is no longer attractive to JHS students because I believe some of these students could have been trained to own restaurants like “Agbamami” and “Asanka locals” in future.