NIPA hosts Fete de la Cuisine in celebration of 10th anniversary



CAY HILL – On November 8, the National Institute for Professional Advancement (NIPA) hosted one of the Fete de la Cuisine events while simultaneously celebrating their 10-year anniversary.

Four high end chefs, hailing from the Netherlands came to NIPA, and joined the NIPA culinary students, as well as two students from the Miss Lalie Youth Care and Rehabilitation Center, to create wonderful “mixed cultured” dishes for the invited distinguished guests.

The event started with a heartfelt welcome by Henri Brookson, who is responsible for this event followed by the opening by Dr. Tasheena Maccow-Thomas (Interim director at NIPA). The St. Maarten song was then sang by Ife Badejo followed by some information on the menu from one of NIPA’s culinary instructors Alexander Adoptie.

The four-course menu included Johnny cakes and salt fish, which sat on a bed of sweet plantain, followed by a local fish soup, which included a miniature man-shaped Johnny cake hanging from the side of the bowl. The main course was a creamy Pineapple Curry Coconut Chicken served with white rice and Colombo vegetables. Dessert consisted of Mango Fritters served with homemade ice cream, topped with Tropical Fruits Salsa.

After the main course, a culinary student from NIPA and a student from the Miss Lalie Center shared their experience for this collaboration, indicating that they had a “really good time” and a “great learning experience.” The visiting chefs from the Netherlands mentioned how impressed they were with the state-of-the art kitchen that the students from NIPA have to learn in, and how great it is that students do not have to travel to the Netherlands or to America to get this type of education. They were even more impressed by the students’ willingness to learn, and the motivation they displayed.

Prime Minister William Marlin shared some words of appreciation and how much he enjoyed the event. Olaf Weisman from Mondrian Den Haag, also shared some words of appreciation and how he coached students just before the lunch, indicating that one of the most important aspects of etiquette is starting with a smile.

The event ended with everyone in attendance receiving a Fete de La cuisine apron, and smiles on everyone’s faces after a lighthearted lunch.