Thirteen aspiring chefs at the TVET Institute School of Sustainable Agriculture and Culinary Arts sharpened their skills on Wednesday, January 7, under the guidance of Chef Eric Vasson, whose career spans five‑star kitchens and stadiums abroad.
The session offered students a chance to connect classroom learning with real‑world practice. Chef Vasson emphasised the importance of discipline, creativity and adaptability in the culinary field.
His demonstrations – ranging from boning techniques to inventive dessert preparation – set the stage for students to test their skills in a surprise basket challenge.
Born in La Pointe, Mon Repos, Vasson studied for a master’s degree in Spain and has worked at MetLife Stadium, where he cooked for the New York Giants and New York Jets, as well as at five-star restaurants throughout the Caribbean. Since then, he has launched a thriving business, Island Wheels, in Virginia.
Vasson revealed why he was excited to return to Saint Lucia in an interview with St. Lucia Times.
“I’ve done a lot around the world, I was able to travel and to come back and give back to the younger generation and be a part of the culinary world and to inspire them to do what I’ve done and go further,” he said.
Young aspiring chef Leon Malcolm spoke about the knowledge he gained. “I’ve learned how to break down a whole chicken. I didn’t know how to do that before,” he said.
Malcolm’s colleague Vernick Fulgence added, “You need to be open-minded to try new things. So, if you’re like me and you’re adventurous and inquisitive, this would be a very, very good class or lesson.”
Sonia Bispack, the culinary arts teacher at the school, explained that the course at TVET is “at a higher level” than typical food and nutrition programmes, as students get to “master” various culinary aspects by spending more time on their development.
Facilitators are hopeful that this level of exposure will benefit the students as they advance in their chosen field.
