San­dals Cor­po­rate Univer­sity part­ners with New Eng­land Culi­nary In­sti­tute to train 30 chefs in Saint Lu­cia

The Star (St. Lucia) - - LOCAL -

The San­dals Cor­po­rate Univer­sity in Saint Lu­cia has rolled out the first of a se­ries of three culi­nary work­shops in partnership with the New Eng­land Culi­nary In­sti­tute (NECI) based in Mont­pe­lier, Ver­mont USA.

Un­der the ste­ward­ship of In­struc­tor Chef Joey But­ten­dorf, 10 ju­nior chefs and cooks from across all three San­dals Re­sorts in the is­land will ben­e­fit from a five-day in­tense cer­tifi­cate pro­gramme. Two ad­di­tional train­ing pro­grammes are ex­pected to take place through­out the year, of­fer­ing Higher Lev­els Ses­sions in plan­ning stages.

Trainees will gather in the brand-new state-ofthe-art fa­cil­ity that caters to the is­land’s new­est and most mod­ern eater­ies avail­able at San­dals Grande St. Lu­cian.

For more than three decades the NECI ap­pren­tice­ship model has been a recipe for suc­cess. The pro­gramme is de­liv­ered to small groups at a time, and con­tin­ues with long in­tern­ships, and un­par­al­leled per­sonal at­ten­tion. These are said to be the raw in­gre­di­ents of a NECI ed­u­ca­tion. By the end of the pro­gramme, some 30 Saint Lu­cians will have ben­e­fit­ted.

“Since 1980 NECI has grown from seven stu­dents to an ac­com­plished group of over 5,000 alumni. Our con­tin­ued com­mit­ment to pro­fes­sion­al­ism and real-life ex­pe­ri­ence has given us a rep­u­ta­tion for se­ri­ous, cre­ative, pas­sion­ate chefs and food ser­vice pro­fes­sion­als,” said In­struc­tor Chef Joey But­ten­dorf.

Re­gional Group Man­ager for Hu­man Re­source and Train­ing at San­dals Re­sorts In­ter­na­tional – East­ern Caribbean, Ryan Matthew, has as­sured that the stu­dents will be work­ing side-by-side over the five-day ex­er­cise, with a highly skilled, ded­i­cated In­struc­tor Chef.

“This is an awe­some op­por­tu­nity for some of our line cooks to learn and hone their ba­sic culi­nary skills. This is the first of three work­shops that we will have for the is­land and, at the end of it, the re­sorts will have trained 30 tal­ented Saint Lu­cians. This level one course is the pre­req­ui­site for the other two lev­els which we will roll out later in 2016,” Matthew said.

He added that the tight-knit, car­ing and sup­port­ive pro­gramme will con­tinue to of­fer sup­port that will stim­u­late the par­tic­i­pants’ cre­ativ­ity and growth long af­ter they are cer­ti­fied.

The ini­tia­tive con­tin­ues as part of the San­dals Cor­po­rate Univer­sity’s man­date to the pro­fes­sional devel­op­ment of San­dals tal­ents through rep­utable ed­u­ca­tion and train­ing pro­grammes.

The San­dals Cor­po­rate Univer­sity was launched in 2012 and has so far opened av­enues for ed­u­ca­tional ad­vance­ment for more than 14,000 of San­dals tal­ents in Saint Lu­cia and across the Caribbean.

Chef Joey But­ten­dorf and the trainees.

Ju­nior chefs show­case

the fin­ished prod­uct.

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