The aroma of freshly fried floats (bakes) drifted across the CARIFESTA Village and Grand Market last Friday, pulling eager festival-goers toward the St Lucian station at the Pot Turn Down Food Fair. At the centre of it all stood Chef Paulyn Eugene, a proud daughter of Saint Lucia, welcoming patrons with a warm smile and a plate of the island’s beloved culinary staple — the float, more widely known as the bake.
“The beauty of the float,” she explained as her team deftly split open a golden bake and tucked in a generous filling, “is that you can fill it up with ham, bacon, sausage — but salt fish is our staple. That’s the classic Saint Lucian way. But honestly, it can be filled with anything.” Her words were as inviting as the food itself, and the line that snaked toward her station reflected just how much anticipation there was for a taste of St Lucian comfort.
For Eugene, the event was more than just a showcase – it was a chance to honour the resilience and creativity that have defined her culinary journey. A graduate of Le Cordon Bleu, she has been celebrated for her ability to balance Caribbean tradition with refined technique. Her talent earned her a place on Team Saint Lucia at the Taste of the Caribbean competition in 2011, where she sharpened her skills among the region’s best.
When the COVID-19 pandemic disrupted the food and hospitality industry, Eugene turned challenge into opportunity. She launched Easypeasy, a private chef and catering service designed for in-villa dining. The concept offered personalised menus and fresh food delivery to guests seeking safe yet indulgent experiences during lockdowns. It was her way of ensuring that food remained a source of joy and comfort, even in uncertain times.
Now based in Barbados, Eugene continues to embody the spirit of Caribbean innovation. Her presence at CARIFESTA XV added not just flavour but a sense of cultural pride, uniting festival visitors in their shared love of authentic cuisine. As one satisfied patron declared after finishing a bake, “This is the real St Lucia – right here in my hands.”
From the anticipation before to the happiness after, Chef Paulyn Eugene’s station was a highlight of the food fair and proof that a simple bake, when prepared with passion and heritage, can tell a nation’s story. – Tracy Moore
