Oranjestad — A recent gathering of chefs, food & beverage professionals and purveyors re-launched the Aruba Culinary Association dormant for a the past few years. The first open meeting for potential members took place on October 27th at the Renaissance Convention Center where the association formulated its mission and vision. The second open meeting, a VIP networking event, unfolded at the Ritz Carlton Resort ballroom on November 3rd, elegantly catered by Les Crustaces restaurant, publicly revealing the personalities behind the association, and their plans for the future.
Eric Sywak of Frasa International Trading introduced Urvin Croes, chef proprietor of White Modern Cuisine and Stephen Toevs, Executive Chef Ritz Carlton who welcomed the guests, reiterating their commitment to culinary excellence and their pledge to enhance Aruba’s dining experience, and further the personal development of culinary students and professional chefs.
As stated in a letter circulated among general managers and food & beverage directors the association strives at reaching internationally recognized fame, allowing Aruba to have a wider global reach through a burgeoning culinary renaissance, spreading the island’s reputation as a Mecca of culinary delights through social media and showing the general public and all prospective members, that there is a genuine opportunity in pursuing a culinary career in Aruba.
The association also made it its goal to offer industry education through various training sessions, newsletters, networking events, contests, membership meetings, and seminars, offering members exposure to allied industry colleagues and senior accredited chefs that an entry level person may not have been able to achieve without club assistance.
The Aruba Culinary Association is determined to help its members by creating a professional development plan that offers wider opportunities for employment, skill development, peer interaction, and knowledge of the Culinary and Hospitality industry, thus becoming a resource for local academia and industry professionals to develop ideas, trends, and procedures that keep ACA members at the forefront of the industry. Last but not least, enhance individual efforts of operators to make sanitation safety standards the #1 underlying factor in all aspects of culinary life.
In our pictures snapshots from the VIP networking event at the Ritz Carlton. You may reach the association via Facebook or through its President, Chef Urvin Croes at [email protected]. Other contacts include: [email protected], [email protected]
