St. Lucian Kadeen Servin is now a certified professional in French pastry.
Servin, who interned at Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France, graduated with honours after completing a two-month course.
Online publication, DaMajority.com, spoke with the enterprising St. Lucian talent.
“Granny held a BBQ every Friday night from since I was young,” Servin said. “Watching the love she put into her cooking developed a passion in me and that encouraged me to enter the field. After I got a Job at Ti Bananne’s Caribbean Bistro, the Head Chef Olivier Hilton encouraged me to try out the pastry aspect of it and it suited me perfectly; it’s all because of him.”
She added: “My hands are very comfortable with making entremets and other delicate French pastries such as Opera, Saint Honore, Tart Tatin and many others, but I still do have so much more to learn.”
DaMajority asked her to describe her most challenging dishes to prepare: “I always keep my Saint Lucian culture in mind whenever I am taught something. I try to integrate our different flavours into dishes and that has been a great challenge. The flavours are not always accepted for the simple lack of unfamiliarity but some of them have turned out amazing and I’m always happy to say that my inspiration came from my island.”
Servin is heading back to Miami to complete her bachelor’s in baking and pastry arts and food service management.
After completing her degree, Servin told DaMajority that she hopes to travel a bit, learn new flavours and techniques, and eventually open her own pastry shop.