Seven Vincentians have been selected to undergo professional culinary arts and restaurant management training in Taiwan, aiming to hone their skills and strengthen the nation’s tourism sector.
The initiative provides participants with exposure to advanced culinary techniques, fast-paced restaurant operations, and international hospitality standards, equipping them with expertise to bring back to the local industry.
The training program highlights the diplomatic, cultural, and educational partnership between St. Vincent and the Grenadines (SVG) and Taiwan, which spans 45 years of cooperation. Mr. Eugene Shu, Deputy Counselor and Representative of the Embassy of the Republic of China (Taiwan), described the initiative as a vital opportunity for bilateral exchange.
Managed through institutions such as the Taiwan International Cooperation and Development Fund (ICDF), which conducts annual workshops and seminars, the program aims to uncover local talent, foster human capital, and enhance mutual relations between both nations.
Government officials strongly welcomed the initiative, framing it as a strategic investment in the country’s workforce and tourism product. Laverne Gibson velox, Minister of the Family, called the training an important impetus for self-improvement and encouraged the young participants to make their mark and represent SVG with pride.
Kishore Shallow, Minister of Tourism, expressed strong enthusiasm for the initiative after it was presented by Ambassador Fan, noting its direct alignment with national goals for the tourism sector.
Shallow emphasized that gastronomy has become a critical element of modern travel, stating that visitors come to SVG not only for beaches and hospitality, but also to experience authentic local food. She highlighted that returning trainees will be expected to share their new skills with peers, elevating professional standards and strengthening “Brand SVG”.
Among the selected candidates is the owner and head chef of Queen’s Catering, who expressed excitement about gaining exposure to Taiwanese cuisine and specialized pastry methodologies. By blending international techniques with traditional Caribbean cooking, she aims to introduce new menu items and enhance her catering business upon returning home.
