PRESS RELEASE – Billy Mauricette is a 19 year old residing in the community of Anse La Verdue, Canaries. Billy first attended the Soufriere Comprehensive Secondary School and was later transferred to the Marigot Secondary School, where he completed his studies.
From the tender age of 10, Billy had a passion for cooking and that passion then persuaded him to study Food & Nutrition at the Marigot Secondary School. During his last year of Secondary School (form 5), the SLHTA hosted its first ever “Chefs in Schools Cook-Off Competition” on Independence Day, February 22nd 2014 in which he participated and represented his school, securing a 3rd place spot.
After graduating from Marigot Secondary School, Billy decided to apply for the SLHTA Apprenticeship Programme, which was recommended to him by a friend. A few weeks later he received a call from the SLHTA informing him that he was selected for the programme.
He was asked to consider Caribbean Pirates Restaurant for his Apprenticeship which he did and over the next two months, he gained valuable experience and skills working with Chef Noel and the owner of Caribbean Pirates Restaurant, Chef Robert Skeete. Billy says that he thoroughly enjoyed working at Caribbean Pirates because the employees are very pleasant and friendly.
Billy admits that although Chef Robert can be very stern and always at you to get things done, his intention and goal is to ensure that his Trainees develop and become the best in the field of Culinary Arts. Billy has also appeared on Chef Robby’s popular cooking television show “Cooking Caribbean Gourmet” on Choice TV which airs every Sunday.
Further to his stint at Caribbean Pirates Restaurant, Billy was sent to acquire more knowledge and skills in four other Restaurants/Hotels including Cap Maison, Rex Resorts, Spice of India and Blue Olive restaurant. At each establishment, Billy spent 3 days learning various cousins from French Cuisine at Blue Olive to Indian recipes at Spice of India.
Billy performed so exceptional that he got multiple job offers at all 4 establishments and had to choose. He decided to start off at Rex Resorts where he spent 6 months after which he was offered another opportunity at Cap Maison Resort. Billy started his first day at Cap Maison on Monday 16th November 2015, and he is looking forward to learning a lot more working with Chef Nico and Chef Craig.
Looking at the future, Billy hopes to attend the Culinary Institute of Canada or even get a full scholarship to a similar school where he can master his art in the Culinary field. Chef Robby said that “Billy was like a breath of fresh air, he was excited about cooking, and he was very eager. He went over and beyond his call of duty and it paid off for him”.
The Saint Lucia Hotel and Tourism Association Inc (SLHTA) extends congratulations to Billy Mauricette on his successful journey thus far in his career.