Coconut Bay inaugural Schools Culinary Fair a resounding success

By Coconut Bay

1st Place Team – Vieux Fort Comprehensive Secondary with Chef.

(PRESS RELEASE VIA SNO) – Thirty-nine students representing seven secondary schools within the south of the island participated in the first ever Coconut Bay Schools Culinary Fair, held Friday 6th, April, 2018 at Coconut Bay Beach Resort & Spa.

All participants received certificates of participation in The Culinary Fair that was developed by Chef Angelo N. Konidis the resort’s Director of Culinary Operations.

The Culinary Fair featured a presentation on Food Safety followed by a tour of the resort’s Organic Green House Complex where the students were familiarized with the cultivation of vegetables and specialized herbs used as part of the resort’s culinary experience. Students we also treated to an exhibition of fruit carving by one of the resort’s chefs as well as a mixology demonstration by the Bars Department.

A highlight of the day was the Grand Cook Out featuring three-person teams from Choiseul Secondary, Piaye Secondary, Beanfield Secondary, Vieux Fort Comprehensive Secondary, Anse Ger Secondary, Clendon Mason Secondary and Micoud Secondary Schools. Each team was given one (1) hour to make significant use of the “secret ingredient” – artichoke — in their featured dish.

Teams were judged on presentation, originality and taste with the Vieux Fort Comprehensive Secondary School emerging as winners with a total of 64 points followed by Micoud Secondary with 44 points and Choiseul Secondary with 43 points. The first place Vieux Fort Secondary School team was awarded a one-week training internship with Chef Konidis, the three top teams were gifted with trophies for their efforts. Additionally all students attending received medals and certificates of participation.

We are committed to supporting Saint Lucia’s students and teachers and the educational advancement of our future leaders,” said Zachary Frangos General Manager of Coconut Bay Beach Resort & Spa. “The Culinary Fair has been a wonderful way to get students enthusiastic by showing them what is possible right now.”

In speaking about the motivation and rationale behind this first-ever Coconut Bay Culinary Fair, Chef Konidis explained that the event will help identify students with a culinary interest and to nurture them with the potential for future employment. Based on the extreme excitement generated for this inaugural event, the Coconut Bay’s management is expected to make this an annual event to motivate and inspire interest in the hospitality culinary field as career paths for young persons in the south of the island.

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