Tricky Gets Cer­ti­fied

The Star (St. Lucia) - - LOCAL -

Another Saint Lu­cian na­tional has achieved a per­sonal land­mark over­seas. Felix Fon­tenelle - bet­ter known to many by his for­mer ca­lypso so­bri­quet ‘Tricky’ – has at­tained his dream of be­com­ing a cer­ti­fied chef.

Ear­lier this month, Tricky grad­u­ated from Ge­orge Brown Col­lege in Canada, one of the world’s most pres­ti­gious culi­nary schools in North Amer­ica. He grad­u­ated from the Chef Train­ing pro­gram with Hon­ors, and also made the Dean’s list.

Some as­pects cov­ered in his train­ing in­clude: world cuisines; food and wine pair­ing; sauces; butch­ery; food, bev­er­age and labour cost con­trol; menu plan­ning; molec­u­lar gas­tron­omy; din­ing and cater­ing; hos­pi­tal­ity and tourism; bak­ing and pas­try.

Be­fore head­ing to Canada, Felix worked as a cook at renowned re­sorts in Saint Lu­cia, namely, San­dals Grande Saint Lu­cian Spa & Beach Re­sort and Cap Mai­son Re­sort & Spa. The beach res­tau­rant at Cap Mai­son was his brain­child. Co­in­ci­den­tally, it is presently be­ing su­per­vised by his son.

Cur­rently, you can find Chef Felix ply­ing his trade at Mezes Res­tau­rant on the Dan­forth in Toronto, Canada, where au­then­tic Greek cui­sine is served at its best.

Ac­cord­ing to the tal­ented Saint Lu­cian, he is look­ing for­ward to at­tain­ing his Red Seal Cer­tifi­cate, a higher level of Chef Cer­ti­fi­ca­tion, in the com­ing year. Chef Felix’s goal is to op­er­ate his own res­tau­rant where he can show­case a fu­sion of Caribbean and in­ter­na­tional cui­sine. He hopes to gain valu­able ex­pe­ri­ence over­seas and some­day re­turn home to as­sist in train­ing young cooks to be­come cer­ti­fied cooks or chefs.

Felix Fon­tenelle re­ceives his cer­tifi­cate.

From a Ca­lyp­so­nian to a Chef.

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