Castries, Saint Lucia: Within the Conventional Meals Pageant 4 of, Saint Lucia’s culinary cooks and residential cooks shall be on website making ready spin-offs of the normal Lawòz dishes – Stewed pink beans, pigeon peas, stewed pork, stewed beef, stewed goat, rice (cooked in clay pots), and outsized boiled dumplings referred to as Donbwé Lawòz.
𝐂𝐡𝐞𝐟 𝐓𝐫𝐞𝐯𝐢𝐬 𝐒𝐭.𝐀𝐢𝐦𝐞𝐞
A gentleman with greater than fifteen years of culinary expertise who started his culinary journey at a younger age of seventeen years previous. Trevis St.Aimee is a decided and artistic gentleman who believes that cooking isn’t just a talent however a caring and nurturing act that requires ardour from the center.
He enjoys each alternative to make use of meals as an artwork to carry pleasure and a beautiful expertise to the individuals he caters to every day. Through the years he has been supplied with nice alternatives to work at a few of Saint Lucia’s prestigious resorts and eating places, which has elevated his data and professionalism for the job.
He has expanded his culinary publicity with together with the cooking idea of “taking the meals from the farm to the desk”. Chef Trevis has expanded his companies by turning into a registered farmer, to supply higher high quality companies to his shoppers.
Chef St. Aimee believes anybody is usually a chef; however not anyone can use meals to create an expertise. He’s at all times prepared to take the problem and alternative to make use of meals to carry good nourishment for.
𝐂𝐡𝐞𝐟 𝐉𝐞𝐚𝐧-𝐌𝐚𝐫𝐤 𝐂𝐡𝐚𝐫𝐥𝐞𝐦𝐚𝐠𝐧𝐞
Chef Jean-Mark has been delighting palettes professionally since 2003. Cooking and Culinary Artwork are amongst his many passions.
All through his culinary life, he has strived for excellence. He’s the recipient of a number of skilled accolades. He was a part of the profitable crew of the “Landings Dream Workforce Culinary Competitors”. Jean-Mark has additionally gained “Worker of the Month” awards at The Landings and the Sandals Grande St Lucia; together with the Sandals Grande “Most Courteous Award”, “Kitchen of the Quarter Award”, and “Most Promising Workforce Member”. Moreover, quickly after becoming a member of the crew at Harbor Membership, he was awarded the Common Supervisor’s Award for his dedication to excellence, efficiency, and professionalism in 2018.
Having been born and raised within the small group of Saltibus Choiseul, Jean-Mark attributes his dedication, motivation, self-discipline, and powerful work ethic to his grandparents, who instilled in him early in his life, the worth of going the additional mile. He has used his classes and expertise from his humble beginnings to drive his ardour for coaching and private growth. He has performed public talking and crew dynamics coaching to the workers of the Division of Financial Growth.
Jean-Mark jogs for an hour each day, reads no less than two books a month, and nonetheless finds time to encourage and inspire college students at numerous secondary faculties all through the island.
𝐂𝐡𝐞𝐟 𝐂𝐡𝐚𝐫𝐦𝐚𝐢𝐧𝐞 𝐂𝐚𝐥𝐢𝐱𝐭𝐞, 𝐩𝐨𝐩𝐮𝐥𝐚𝐫𝐥𝐲 𝐤𝐧𝐨𝐰𝐧 𝐚𝐬 “𝐄𝐦𝐩𝐫𝐞𝐬𝐬 𝐄𝐯𝐞”
She is an Entrepreneur/Vegan chef and half proprietor of a Way of life model “Ital Important” which expresses and promotes itself by way of meals, music, and artwork. Ital Important plant-based kitchen is the middle of the model and has been open for the previous 4 yrs.
Empress Eve started her profession within the culinary world at a young age serving to her mom, who is also a cook dinner, create conventional Caribbean dishes. Earlier than finding out Tourism Administration in Trinidad, she labored at Sandals the place she grew to become expert in occasion coordinating.
After a interval of self-discovery, she determined to pursue a way of life of Rastafarianism and Ital meals. Shortly after, with a crew of dedicated people they opened Ital Important. For the previous 17 yrs, she has dedicated herself to creating experiences that heals the poor way of life practices in my dwelling, prolonged household, and island.
Pushed by her spirituality and validating the story of her ancestors she has discovered an outlet that includes all her passions into a giant pot of bouyon and it’s her personal to move all the way down to generations. Turning into the very best in her expertise comes naturally for her sense of function.
𝐂𝐡𝐞𝐟 𝐎𝐫𝐥𝐚𝐧𝐝𝐨 𝐒𝐚𝐭𝐜𝐡𝐞𝐥𝐥
Orlando Satchell is a British-born twenty-year resident of Saint Lucia. The skilled worldwide culinary veteran has operated eating places in Singapore, Miami, and London. He has been on a gentle mission for many years to amass world recognition for Caribbean delicacies and the island.
His affinity for Saint Lucia and the Meals & Beverage trade has impacted the native restaurant sector in consequential methods. Director Satchell’s abroad exploits have outfitted him with the requisite instruments to characterize as an SLHTA Director.
Satchell continues to work fervently to safe Saint Lucia’s world enchantment to vacationers worldwide. A member of the SLHTA Board of Administrators, he has contributed to the implementation of correct meals dealing with procedures and security requirements inside his culinary sector.
The Director has moreover labored with farmers, distributors, and fishermen. He helps his group by way of the execution of his portfolio as a Soufriere Constituency Councilor.
At Orlando’s Restaurant & Bar, sharing the love is at all times on the menu!
Mr. Satchell just lately represented the island on the Caribbean Chamber of Commerce in Europe’s (CCCE’s) first inaugural ‘Caribbean Days’ Caribbean Culinary Week in Brussels, Belgium. This was a sequence of enterprise and cultural occasions staged from July 25-31, 2022, showcasing the ‘Better of the Caribbean.’