Schools cooking competition tomorrow
Thursday, June 23, 2016
The program allows industry chefs to speak to Food and Nutrition students about career opportunities in the tourism industry, and helps develop students' skills and talents.

The annual SLHTA Chefs in Schools Cook-Off Competition will he held tomorrow.

The Chefs in Schools program enables the SLHTA, along with industry chefs, to visit various schools and speak to Food and  Nutrition students about the tourism industry and the career opportunities available. There is also a practical segment where students are guided in preparing a 2 - 3 course dish. The program culminates in a national cook-off where schools battle for the ultimate title and bragging rights.

This year, the defending 2015 champion, the Soufriere Comprehensive Secondary School, goes head to head with six new rival groups.

Contestants include the Gros Islet Secondary School , trained with Royal by Rex Resorts; the Sir Ira Simmons Secondary School , trained with Bay Gardens Beach Resort; the Ciceron Secondary School , trained with Sandals Halcyon Beach; the Corinth Secondary School, trained with Cap Maison Hotel; the Babonneau Secondary School, trained with Big Chef Steakhouse; and the Soufriere Comprehensive Secondary School, trained with Anse Chastanet Hotel.

The Soufriere Comprehensive Secondary School has dominated the competition for the past three years. Chef Elijah Jules who is the Chef de Cuisine at Anse Chastanet/Jade Mountain has a passion for cooking which he has brought to his alma mater, Soufriere Comprehensive, where he spends hours teaching and training Food and Nutrition students.

The competition will be held on Friday, June 24 at 9:30 a.m. at the Gros Islet Secondary School.

The 2016 Chefs in Schools program is sponsored by Bank of Saint Lucia, and the Tourism Enhancement Fund - a fund established by the SLHTA to which guests staying at member hotels voluntarily contribute.

The SLHTA said the event gives students an opportunity to develop their skills and showcase their talents. The association has expressed gratitude to all chefs who have dedicated their time training the various teams.