Saint Lucia hosts two training sessions for thirty food and nutrition students

Thirty Food and Nutrition students are now better equipped to tackle the practical component of their School Based Assessment, following two training sessions facilitated by SLHTA member companies.

Saint Lucia hosts two training sessions for thirty food and nutrition students
Saint Lucia hosts two training sessions for thirty food and nutrition students

Castries, Saint Lucia: Thirty Food and Nutrition students are now better equipped to tackle the practical component of their School Based Assessment, following two training sessions facilitated by SLHTA member companies.

Sugar Beach, A Viceroy Resort (led by Chef Simon Winchester) and SunSwept Resorts (led by Chef Juma Peter) each carried out a cooking session with the Entrepot Secondary School students to demonstrate plating and cooking techniques, as well as creative uses of local foods.

Food and Nutrition teacher Ms. Simone Jn-Marie has thanked the SLHTA and the companies for lending assistance. She says that the Form Five students had an amazing time: “They were left eager, enriched with knowledge and hopeful for their culinary future! There’s nothing better than learning from the person you want to become!

The SLHTA thanks the properties for their participation in this worthwhile initiative.

The Tourism Enhancement Fund (TEF) continues to go from strength to strength, and will soon be rolled out in the independent restaurant sector. On Thursday, October 7 TEF Programme Manager Ms. Donette Ismael held a fruitful meeting with SLHTA Director and Representative for Independent Restaurants, Mr. Wadi Zakhour, to discuss the sector’s integration.

Zakhour, the co-owner of La Mesa restaurant, pledged his company’s support to the TEF, and from October 14, 2022, patrons will be able to contribute to the fund.

Said Ismael: “This is a momentous day for the TEF. When the fund was first introduced nine years ago, only accommodation providers could play a part. Facilitating the participation of tourism service providers has been at the forefront of growth efforts. Thanks to the inclusion of the independent restaurant sector, more communities will be touched and more lives will be changed. We applaud La Mesa for coming on board, and look forward to welcoming more restaurants into the fold in the near future.”

Zakhour noted that the food distribution and independent restaurant sectors were hard hit by the pandemic. “Resilience and love for what we do were crucial to be able to respond adequately to an event of that magnitude. We need to learn from that experience and make sure we aim at a speedy recovery and adaptation of our sectors in view of future adversities,” he said.