The one thing my mother cooks that can make me beat a hasty retreat to her house is:

They're top chefs in the country, and provide some of the most delicious meals to be found in the country, but although there are people that swoon at just one bite of their delicious fare, for them, there's nothing better than going home to have that one special meal that no one other than their mama can prepare.

As the second Sunday in May, the day set aside for honoring mothers the world over, fast approaches, Bahamians from all walks of life are gearing up to show their mothers, and the women in their lives who were like mothers to them, how much they appreciate them.

The Nassau Guardian took to the kitchens of some of the country's top restaurants to find out what that one meal is that the mothers of chefs cook and that they just have to eat, because it

"There's so many things, but I guess I'd have to say it's her fruit cake, because it's just good. Everybody rants and raves, about it and I just can't wait for Christmas to enjoy my mom's fruitcake.

Chef Seanette Brice, 32

Foxdale, New Providence

Sandals Royal Bahamian Resort

"My mom makes it every other day, and it's her tuna, I have to have my old lady's tuna salad. Every time she makes it, everyone wants it. I can't even make tuna like her — and I'm a chef. She just has a special touch. Other than that, anything she makes with seafood."

Chef Tracey Sweeting, 40

Colony Village, New Providence

Marley Resorts

"Crab soup! It's actually Okra Soup with crab and conch, and she puts in spareribs and dumplings. My husband is allergic to shellfish, so I don't get to cook that kind of stuff at home, so if I want Crab Soup, I know where to go."

Jasmine Clarke Young, 33

Sea Breeze, New Providence

The Cove at Atlantis

"Cabbage roll. My background is Croatian so I love it, and she uses ground beef, ground lamb and ground pork. She uses a lot of paprika and a lot of meat. And it's even better three days after."

Chef Michael Pataran, 39

Sea Beach Estates

Shogun Revolver

"Steamed crawfish, because of the flavor. She adds everything just right, that it leaves you wanting more."

Chef Tiffany Barton, 33

Bain Town, New Providence

Black Angus, Wyndham Resorts