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Ministry of Tourism Enhances Culinary Skills of Local Restaurants

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Monday, April 25, 2005 - Local chefs are to benefit from a regional training initiative designed to equip them with the needed skills to better prepare exotic dishes using indigenous foods of the Caribbean. Consistent with the Ministry of Tourism’s thrust towards achieving excellence in the hospitality industry, the five-day workshop beginning Monday, April 25th, 2005 in Nassau Bahamas, will train local chefs to prepare delectable cuisines that will increase the value of dining experiences on the island.

Five restaurants have been selected to participate in the second phase of the programme that targets aspiring chefs who wish to specialize in Caribbean cuisine. The project will offer certification to participants and will be delivered by the internationally recognized Culinary Institute of America. Tourism Officer Deepa Girdari says, “The intense practical training sessions will focus on areas such as food preparation, use of local fruits and vegetables, menu planning, food presentation and contemporary tablecloth dining standards.”

The local Cuisine/Restaurant Sector Development Project is part of the Small Tourism Enterprise Programme (STEP), a regional project jointly funded by the Ministry of Tourism, the Organization of American states (OAS) and USAID, whose overall goal is to enhance profitability and generate new business opportunities within the small tourism enterprise sector in the region.

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