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Saint Lucia Junior Culinary Team
Jana James & Yohance Cazaubon
The SLHTA young junior chefs have been working tirelessly in preparation for the 2014 Caribbean Junior Dueling Competition set to take place in Barbados fromThursday 21st August to Sunday 24th August.
The Caribbean Junior Duelling Challenge is a culinary competition open to students or apprentice chefs between the ages of thirteen (13) and twenty (20). This competition is open to all Islands of the Caribbean.
A more detailed press release will be circulated soon.
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Recipe
compliments Chef Nina
Curried Corn and coconut soup
Serves 4 people
5 heads of corn shucked
1/2 c onion chopped
2 jalapeño or 1 scotch bonnet finely chopped
1 tb ginger minced
2 tb curry powder
1 can of coconut milk
3 c chicken or veg stock or water
1 medium yukon medium diced
1 small zucchini medium diced
1/2 bu cilantro finely chopped
1/8 c coconut oil or canola oil
Find preparation method on her facebook page…Click Here
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Cap Maison – Desperately seeking Nancy… #ILoveYouNancy
When a gold wedding band mysteriously washes up on the shore of the Caribbean’s most romantic hotel, Cap Maison, there is only one thing to do – become a matchmaker and reunite the ring with the rightful and undoubtedly heartbroken owner. That’s how it went earlier this week when a Cap Maison staff member spotted something glimmering in the water just below the hotel’s Rock Maison, the private deck built on a shoal below the hotel’s Cliff at Cap restaurant and the most hidden, romantic spot on the property set within a 1500-acre former sugar plantation on the scenic northern tip of Saint Lucia. A closer look revealed the inscription “I Love You Nancy”, hinting at the identity of the owner and the symbolism of the ring.
Which is why Cap Maison is embarking on the #ILoveYouNancy campaign to return the ring and restore the love that it symbolises.
“Cap Maison and Saint Lucia are about romance,” says Ross Stevenson, General Manager of Cap Maison. “The ring has special meaning to someone and we are committed to solving the mystery and returning it to its rightful owner.”
Help us spread the word #ILoveYouNancy
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Hospitality: Rise of Local & Alternative – One Good Reason to Attend SOTIC
Traditionally, hotels have always tried to keep their guests within the hotel grounds to maximize guest revenue. Guests are now arriving to hotels with a wealth of previously researched information and demanding more from their stay, as Internet has enabled the Rise of the Prosumer, says Rafat Ali, the CEO of Skift. In response, and learning from boutiques, many independent and branded properties promote themselves as a “travel experience,” versus merely a place to sleep, to a growing range of travelers defning who they are by where they stay, he said in “The Megatrends Defining Travel in 2014” report, presented by at the National Tour Association conference in the US.
The CTO’s State of the Industry Conference (#SOTIC2014) in the USVI from 17- 19 September will examine trends and opportunities for improving business in hospitality. Emil Lee, the president of the Caribbean Hotel & Tourism Association (CHTA) will present on The Power of Partnerships: Stimulating The Sustainable Growth of the Tourism Industry in a session on tourism innovation and enterprise.
For the full schedule of session and presenters, please click on the image above. In the meantime, read “The Megatrends Defining Travel in 2014” report by clicking on the following link Here.
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A Young Jordanian Perseveres, Overcoming Barriers to Land Her Dream Job
Born into a conservative family in northeast Amman, Jordan, Israa, age 23, was expected to stay at home after completing secondary school until she got married. But her family’s wishes, especially those of her father, conflicted with Israa’s dream of developing her skills and pursuing a career. “My father didn’t believe in education for girls and was opposed to women working,” says the oldest of six siblings.
Israa’s journey of changing her father’s mind started when she heard about the bookkeeping training offered throughEquipYouth, a program of the International Youth Foundation (IYF) carried out with support from the Caterpillar Foundation.
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Saint Lucia Hotels offering special rates and discounts for Second Annual “Love, elevated” Wedding Symposium
The Saint Lucia Tourist Board today announced lodging specials offered
exclusively to “LOVE, Elevated” Wedding Symposium attendees. The event, taking place September 24 – 28, 2014, will feature a roster of destination wedding experts; noted speakers will address topics ranging from “Creating Bridal Bliss! What a Bride Expects From a Destination Wedding” to “How to Brand Yourself/How to Close the Sale.”
With a variety of savings ranging from discounts of up to 55 percent off to rates starting at US $75 per night, special offers include complimentary dinner, free transportation to and from the Wedding Symposium, and all-inclusive options. Priced at US $150 per person, the five-day Symposium includes all seminars, social events, site inspections and transportation from select hotels.
Guest speakers include Shri Lildharrie, global travel director at XO Group; Jennifer Doncsecz, owner and president of VIP Vacations Inc.; Dawn Butcher, customer experience manager at Kuoni Travel Group; Julie Albaugh, editor of Wedding Market and return speakers Marsha-Ann Brown, director of romance, Sandals Resorts and Charles Oster, director of sales and marketing for MyWedding.com. Additionally, Saint Lucia’s Culinary Ambassador Nina Compton, first runner-up and fan favorite in the most recent “Top Chef New Orleans” series, will present a live cooking demonstration.
The weekend also incorporates site visits to idyllic resorts and hotels around the island, a showcase of island wedding vendors, and the opportunity for attendees to observe a sunset wedding. A picturesque sunset cruise and cocktail reception featuring views of the iconic UNESCO World Heritage Pitons will round out weekend activities. For a complete schedule and more information, visit http://stlucianow.com/loveelevated.
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Royal Society of Public Health (RSPH) and ServSafe Food Safety Training
Springboard Training & Development Centre is proud to announce the expansion of its Food Safety Training Programme to address food safety risks associated with the hospitality and manufacturing industries.
Food safety has become a global issue which has huge commercial and legislative implications for these industries. Tour Operators are becoming increasingly vigilant in ensuring that visitors, including those coming to the Caribbean, are not put at risk due to poor health and safety standards.
Springboard has introduced a comprehensive range of certificated training qualifications including ServSafe from the US National Restaurant Association and qualifications from the UK Royal Society of Public Health. These training programmes can be provided to meet the training needs of food handlers (bar, restaurant and kitchen staff) right up to F&B supervisors and managers with responsibility for HACCP implementation.
To date Springboard has successfully provided Food Safety training for 450 food handlers in St Lucia. These programmes have been delivered at both the client’s premises or at its dedicated training centre in Massade, Gros Islet. The programmes are tailored to cater for different learning styles, specific food safety issues and budgetary constraints. Subject to the programme chosen, Food Handler training can be delivered in as little as 2 hours while other programmes require 6 hours and 9 hours respectively.
We currently have provision to provide a number of training programmes at client sites during the month of September with programmes scheduled at the training centre on the 23rd and 26th September. Please contact Springboard Training Centre for a no obligation discussion on how we might be able to tailor a programme to meet your specific needs.
We can be contacted on +1 (758) 450 0198 or emailSpringboardstlucia@gmail.com. Further information can be found on our website at www.springboardstlucia.com
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Capella Resort & Marina in Marigot Bay
The Grill at 14*61. Named for Saint Lucia’s global coordinates, The Grill at 14*61 will present a show kitchen where the Food and Beverage team will be putting on live cooking demonstrations and culinary classes.
Guests will be able to travel to the local market in the city of Castries and have the opportunity to purchase some of the islands most delicious fruits and vegetables then use those items for the cooking class…Click Here.
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Health & Safety Workshop
The Saint Lucia Hotel & Tourism Association (SLHTA) in Collaboration with
 Ministry of Health Wellness, Human Services and Gender Relations, held another sensitization workshop on Vector Borne Diseases. The workshop held at the Royal by Rex Resort on Monday 11th August and Wednesday 13th August 2014 from 9am to 12noon.
The two day workshop focused on preventative measures and environmental sanitation to control the spread of these diseases. The SLHTA was quite delighted to see the level of participation among the Hotel sector as we continue the drive to a healthy and safe environment. Ministry officials encouraged participants to conduct regular inspections of their properties to ensure that waste and other items are properly disposed of to ensure employee and guests safety.
The SLHTA will continue working with the Ministry of Health in its mandate to control Vector Borne Diseases. The Association would also like to thank Dr. Andre Edward, Mr. Anthony Robinson and Mr. Ronald Hewitt for their expertise and guidance throughout the workshop.
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Jus Sail host Successful Fundraising Dinner
 The team at local day charter company and sailing school Jus’ Sail were joined by 85 guests at Jacques Waterfront Dining in Rodney Bay on Saturday night (9/8/14) for a fun filled evening of rum, cider, great food, a challenging rum quiz, raffle and auction. The activity was in support of Jus’ Sail’s Youth Training Programme now in its third year and due to commence in September.
The main sponsor for the night was Saint Lucia Distillers who provided a welcome cocktail, an abundance of premium and super premium rums including Admiral Rodney and 1931, coolers of French Cidre Ecusson which the companies distributor Barbay are introducing to the island and an ample supply of wine served with the meal. The food was expertly delivered by Froggy Jacques, his wife Cathy ensuring everything went smoothly supported by their well-trained team in their waterfront location at the entrance to Rodney Bay Marina. Jus’ Sail’s traditional local trading sloop Good Expectation was moored on their dock to set off an evening with a distinctly nautical and rum flavoured theme.
Auction items included a five night charter with The Moorings, 2 nights in a luxury villa and two massages in the Rainforest Spa at Sugar Beach, one night B&B with a full day spa pass for two at Ti Kaye resort and Spa, One night B&B at the newly refurbished Capella Marigot Bay and one night B&B for two at Windjammer Landing…Click Here
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Lion Fish Derby Day at Ti Kaye Resort & Spa
 Hailing all the way from the Pacific Ocean this invasive species of fish preys on many of our reef fish, devastating their populations, which only fuels the growth of their own empire. They can actually destroy 70% of a whole reef’s maturing population of native fish. They even prey on herbivorous fish, which keep the reefs alive. In fact, many reefs have been reported to be ‘bleaching’, where they essentially become empty skeletons with nothing more than algae. So they are not only distressing other species of fish, but also the reefs themselves. All in all it is a very serious and impending issue. So much as that the St. Lucia department of Fisheries has organized a St Lucia Lionfish Response and Action Plan and is “is urging members of the public, fishing and diving communities to assist in identifying and destroying this threat to our marine wildlife.” Island Divers got busy for this World Ocean Day and
organized a Lion fish derby. I bet you can guess what the catch of the day was on the menu.
 FLUFFY BATTERED LION FISH RECIPE
Ingredients: Lion fish, vegetable oil, pancake mix, lemon pepper, egg, milk, mayonnaise, hot sauce, salt & pepper, and fresh cilantro.
Preparation: Prepare the fish by lightly washing and patting dry. Take pancake mix, lemon pepper and egg and mix it together.
Cooking: Dip the lion fish with slits cut on the side in the batter then deep fry. Make a dipping sauce out of the mayonnaise, hot sauce, salt & pepper and finely chopped fresh cilantro.
Serve with fried shoestring potatoes, cole slaw, and a slice of lime.
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Regatta Travel Solutions Dives Headfirst into Tours and Attractions
Regatta Travel Solutions announced today that it has officially launched its new, revamped booking engine for tours and attractions.
The new booking engine for attractions is already live on official destination websites such as Barbados and Colorado Springs. Regatta also offers their booking engine for use on attraction websites, as well as private organizations such as Pikes Peak Country Attractions.
“Regatta has actually been booking tours and attractions on DMO (Destination Marketing Organization) websites since early 2011,” said Ashwin Kamlani, Founder & CEO of Regatta Travel Solutions. “This new system is much more dynamic and opens up tremendous opportunity for cross selling on DMO websites. Since recently launching our new engine we have significantly outpaced previous production levels. We are very optimistic about the potential that this industry has to grow.”
About Regatta Travel Solutions Inc.
Regatta Travel Solutions offers a patent-pending booking solution for hotels and attractions that incorporates booking capability never seen before in the industry. The system is widely used by independent hotels and hotel chains to increase direct booking volume. Regatta also provides a private label Online Travel Agency platform, used by DMOs (Destination Marketing Organizations) across the globe, as well as a sophisticated sports housing platform. Visitwww.regattatravelsolutions.com for more details. Regatta Travel Solutions is a Premier Partner of DMAI.
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Ministry of Health Wellness, Human Services and Gender Relations, held another sensitization workshop on Vector Borne Diseases. The workshop held at the Royal by Rex Resort on Monday 11th August and Wednesday 13th August 2014 from 
The team at local day charter company and sailing school Jus’ Sail were joined by 85 guests at Jacques Waterfront Dining in Rodney Bay on Saturday night (
FLUFFY BATTERED LION FISH RECIPE
