Santo Domingo.- The National Institute for Technical–Vocational Training (INFOTEP) and Barbados’s TVET Council joined forces to deliver two high-impact masterclasses on Caribbean cuisine, held at INFOTEP’s Hospitality, Gastronomy and Pastry School in Higüey and at its Metropolitan Regional Office in Santo Domingo. Led by international chef Peter Edey, these sessions brought hotel and restaurant professionals together to share techniques, ingredients and best practices under a formal cooperation agreement.
Rafael Santos Badía, INFOTEP’s Director General, hailed the initiative as a model of regional collaboration. “Excellence in technical–vocational training is the surest path to tourism competitiveness, culinary innovation and the uplift of our human talent,” he said. Santos Badía noted that the Barbados partnership underscores INFOTEP’s commitment to internationalizing Dominican technical education.
Chef Peter Edey emphasized Dominican cuisine’s global potential. “I’ve evaluated Dominican gastronomy and see its capacity to move from the ordinary to the extraordinary,” he told participants. At the Higüey campus, Edey demonstrated a filled-chicken recipe, guiding chefs through every step, from selecting local produce like tayote and yautía to mastering presentation techniques.
Attendance was robust in both cities. In Higüey, chefs and cooks from top resorts—including Dreams Cap Cana, Paradisus Palma Real, Meliá Punta Cana and Hyatt—took part. In Santo Domingo, representatives from leading city restaurants and hotel kitchens joined the session, all eager to apply new skills to their menus.
Participants praised the masterclasses’ impact. Arturo Boyer, an INFOTEP facilitator in Higüey, said, “In the kitchen you never stop learning; this experience gave us fresh techniques to spark innovation.” Long-time Iberostar chef Liriano Santana added, “This was my first time in such an enriching experience. I learned plating methods that truly exceed expectations.”
Rodrigo Filgueira of the ILO’s Cinterfor office highlighted the broader benefits: “Initiatives like these foster continuous skills development and strengthen the tourism sector by promoting Caribbean culinary identity.”
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