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Contact:
John Emmanuel
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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