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Enhancing culinary creativity, safety and presentation at Anse La Raye Seafood Festival

By SLTA

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(PRESS RELEASE) — The Saint Lucia Tourism Authority and the Ministry of Tourism have joined efforts to enhance the offering of the Anse La Raye Seafood Festival.

Under the supervision of Chef Didier, 15 vendors and 30 vendors’ assistants are receiving training in culinary creativity, safety and presentation.

Now into its fourth week, the six-week long program has afforded not only theoretical practices, but also the 45 trainees are seizing opportunities to demonstrate their newly acquired culinary skills weekly, at the site of the seafood festival.

Senior Marketing Manager at the Saint Lucia Tourism Authority, Ms. Jackie Mathurin, noting the growing trend in culinary travel says Saint Lucia has taken bold steps to create a niche around the island’s offerings especially with the cornucopia of benefits to visitors.

“With communities like Anse La Raye helping to drive our culinary market, we saw the need for skills development in an effort to infuse the use of more local produce and introduce more of our cultural identity and heritage to the world.”

Chairperson of the Anse La Raye Seafood Committee, Aldric Evans who operates a 100% local smoothie bar is also mastering the art of creativity, safety and presentation.

“Working with Chef Didier is very exciting and the vendors are serious about advancing their skills. The seafood festival is the primary trade of most of the vendors and with this training; we are becoming more equip to deliver to international standards.”

Following the Lenten season, the Anse La Raye Seafood Festival will get underway on Friday, April 26, 2019 where the public will have the opportunity to experience culinary delights made using the freshest ingredients.

For more information about the island of Saint Lucia, visit http://stlucia.org/.

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2 comments

  1. yall can do all yall want to revive there that will still flop because the vendors are to greedy and their foods are way to expensive thats why locals especially stopped coming there. the prices need to be enhanced as wel,l not just the food and presentation.

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