Thirteen culinary students at the TVET Institute School of Sustainable Agriculture and Culinary Arts experienced an extraordinary masterclass on January 7th, guided by internationally renowned Chef Eric Vasson. The seasoned professional, whose career includes prestigious positions at five-star establishments and MetLife Stadium where he catered for NFL teams including the New York Giants and Jets, shared his extensive expertise with aspiring chefs.
The immersive session provided a vital bridge between academic learning and practical application in the culinary arts. Chef Vasson emphasized three fundamental pillars for success in the industry: rigorous discipline, creative innovation, and adaptive flexibility. Through comprehensive demonstrations spanning advanced boning techniques to inventive dessert preparation, he established a foundation for students to apply these principles.
The curriculum culminated in an unexpected basket challenge, allowing participants to demonstrate their newly acquired skills under pressure. This practical test mirrored real-world kitchen scenarios that professionals encounter regularly.
A native of La Pointe, Mon Repos, Chef Vasson pursued advanced culinary studies in Spain before building an impressive international career. His professional journey eventually led him to establish Island Wheels, a thriving culinary enterprise in Virginia.
In an exclusive interview with St. Lucia Times, Vasson expressed his enthusiasm for returning to his homeland: “Having traveled extensively and achieved international experience, I’m passionate about contributing to the next generation of culinary professionals. My goal is to inspire them to surpass even my own accomplishments.”
Student Leon Malcolm reflected on the practical knowledge gained: “Mastering whole chicken breakdown techniques represented a significant skill development I hadn’t previously acquired.”
Fellow participant Vernick Fulgence emphasized the mindset required: “Culinary excellence demands open-minded exploration. For adventurous and inquisitive individuals like myself, this training provides exceptional value.”
Sonia Bispack, the institute’s culinary arts instructor, clarified the program’s advanced nature: “Our curriculum operates at an elevated standard compared to conventional food and nutrition programs. Students achieve mastery through extended developmental periods across diverse culinary disciplines.”
Program facilitators anticipate that this caliber of industry exposure will significantly advantage students as they progress in their professional culinary journeys.