Students of the Aruba Culinary School shine

dsc04965Students of the Aruba Culinary School got to show off their tremendous talents at the Food & Wine Pairing, during the annual Aruba Wine, Food & Art Festival in its fifth edition, unfolding in the Grand Ballroom of the Westin Aruba Resort.

While locals and tourists sampled wines imported to the island by the Aruba Trading Company, Pepia Est, Romar Trading, Playa Liquor, Licores Aruba, and Arion Wine Company, the students of the Aruba Culinary School were in charge of the food stations.

Each of the wine tastings set ups was paired with a food kitchen operated by teams of culinary students, under the guidance of the Westin’s culinary team with Executive Chef Gerard Coste.

The students and their mentors came up with original food recipes, worked all day to prepare them, then served them in the evening to Food & Wine Pairing party goers.

They also participate for the first time, in a student competition where Daphne Willems and her teammates placed second for the traditional Bacalau tasting and Cindy Monsalve and her team landed top honors for their stuffed Korobuto pork dish.

Special mentions also went to the other participating teams who did an excellent job at their food stations, with team Captains Derrick Falcone, Edymar Tromp & Eldrick Franken.

Pictured here the budding chefs, who are all members of the apprentice program, working and studying to become Aruba’s future great chefs, coordinated by Adeline Dijkhoff, at the culinary school.

Awards were handed out by a proud Executive Chef Gerard Coste and a most supportive Director of Food & Beverage Franz Sydow.

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May 25, 2009
Rona Coster