On Wednesday, September 28th, 2022 BodyHoliday & StolenTime by Rendezvous embarked on another initiative that fell in line with their Corporate Social Responsibility vision:
To change situations, the community and the environment of people through authentic, purposeful, resource-filled interventions.
For many teenagers on the island especially those in the fifth form, the thought of tackling the Caribbean Examination Council (CXC) could be quite intimidating. With that, receiving a request from the Entrepot Secondary School to assist fifth-form culinary students with meal planning techniques, our team grabbed the opportunity and ensured that the students received the best from luxury resorts, BodyHoliday and StolenTime by Rendezvous.
Keeping to our promises to teach the students distinctive dishes, Group Executive Chef, Peter Juma, along with Executive Sous Chef, Shalil D’ Silva of StolenTime and Junior Sous Chef, Nelson Theordore from BodyHoliday made up an excellent team.
The resort chefs were welcomed with pure admiration by the wonderful Mrs. Jean-Marie, Head of Food & Nutrition from the Entrepot Secondary School. The students were all dressed in the required cooking attire and expressed a more than eager attitude to follow the directives of the professionals.
From the finest steaks to the smallest and organically grown green pepper, to meal plans, and ingredients that perhaps these students never worked with. They were ready to prepare the dishes of the day and sample some of the best resort foods in Saint Lucia.
Steak Au Poivre
With Dauphinoise Potatoes, Garden Greens and a Peppercorn Sauce
Jerk Chicken
With Caramelised Zepina Leaves, Plantain Mash and an Asparagus Creole Sauce
Pan Seared Dorado
With Lentil and Dasheen Tian, Cujan Marinated Okra and a Passion Mango Salsa.
Grilled Pork
With Breadfruit, Corn Meal, Ratatouille and a Red Wine Sauce
Apart from the outlined fun cooking activities for students, they were able to have personalised sessions which allowed them to pick the brains of our chefs. Professionalism, detailed explanations, patience, and interaction are a few words used to describe it.
This led to the students quickly grasping the main purpose; creating unique plating ideas and cooking techniques with the use of local foods.
The best part is, they were all fulfilled by the fact that they were able to experience the 5- Star Saint Lucian cuisine cooked.
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