Students in action at the 2014 Chef in Schools Cook Off
Bank of Saint Lucia (BOSL), and parent company ECFH, extended kudos to the student chefs who participated in the inaugural Chef in Schools Cook-off, which came to a sizzling climax at the Beausejour Cricket Grounds last Saturday, February 22.
The competition formed part of activities to mark St. Lucia’s 35th anniversary of Independence.
Judging the highly competitive event were guest judges Chef Edward Harris Jr. – winner of Season Four of the Food Network’s television show “Chopped”, Chef Robbie Skeete – owner of Caribbean Pirates Restaurant, and Chef Pat Pascal – executive chef of Bay Gardens Hotel.
BOSL was pleased to partner with the Saint Lucia Hotel and Tourism Association (SLHTA) to present the inaugural Chef in Schools Cook-off.
Senior Manager- Marketing & Corporate Communications Maria Fowell stated that Bank of Saint Lucia threw its support behind the Chef in Schools program because it allowed students another opportunity to develop their skills.
She said: “An integral part of our culture is the food we eat and its preparation. It is therefore natural that we provide an avenue for our people to excel in the culinary arts”.
She added: “The latest accomplishments of Nina Compton and Ed Harris Jr., who were both features in ECFH’s 2014 Calendar, are testament to the fact that we are capable of producing world class chefs”.
Ten schools participated in the competition including: Bocage Secondary, Castries Comprehensive, Choiseul Secondary, Entrepot Secondary, Leon Hess Comprehensive, Marigot Secondary, Micoud Secondary, Sir Arthur Lewis Community College, Soufriere Comprehensive and Vide Boutielle Secondary.
After six hours of heated competition, Jana James and Shirlianna Lamontagne of Soufriere Comprehensive Secondary School, mentored by Jade Mountain’s Chef Elijah Jules – emerged winners.
Choiseul Secondary School students Eustacia Laurencin and Aquila Mitchel, mentored by Ladera Resorts’ Chef Nigel Mitchell captured second place; while Krystal Remy and Billy Raynold of the Marigot Secondary School, mentored by Chef Clayton Julien of Capella at Marigot Bay placed third.
The winners of the local cook-off from Soufriere Comprehensive will represent Saint Lucia at this year’s Caribbean Junior Duelling Competition (CJDC) to be held in Barbados in April. The CJDC has become a highly anticipated annual event.
The bank was also a sponsor the recent Japanese Overseas Corporation Volunteers’ (JOCV) Recipe Cooking Competition. This competition was aimed at promoting the creative and sustainable use of local produce to make culinary delicacies.
The winning students and dishes were featured in a Healthy & Sustainable Recipe Book produced by JOCV and endorsed by the Ministries of Education, Agriculture, Health, and Sustainable Development.