PRESS RELEASE — Twenty Saint Lucian chefs recently completed a one-month Taiwanese Culinary Cuisine Programme with the aim of gaining a solid understanding of Taiwan’s culinary experience. The inaugural programme was hosted by the National Skills Development Centre (NSDC) in collaboration with the Taiwan Technical Mission (TTM) in Saint Lucia.
The chefs, who hail from several communities across Saint Lucia, were facilitated by Chef Nicos Anthony, a Saint Lucian chef who spent a month in Taiwan this summer learning Taiwanese cuisine. The menu included Taiwanese-style fried chicken cutlets, fried popcorn chicken, beef noodles, and braised pork rice, among other delicacies.
Two separate competitions were held: the first at NSDC’s headquarters in Bisee, Castries, on Thursday, December 11, 2025, and the other at NSDC’s other location in Vieux Fort, on Friday, December 12, 2025.
Speaking at the opening ceremony for Thursday’s competition, H.E. Nicole Su, Taiwan’s Ambassador to Saint Lucia, commended NSDC’s commitment and dedication in people empowerment. She noted that NSDC’s efforts in organizing workshops on various topics aimed at sharpening practical skills and professional knowledge have been transforming career paths and the livelihood of both the young and old in Saint Lucia.
“I’d like express my sincere appreciation to the NSDC, in particular, for facilitating this workshop,” she said. “This workshop not only enhances the sharing of culinary experience, but it also fosters cultural exchange. I’d also like to acknowledge Chef Nicos. May I say that his culinary journey with us in the past few months was quite an adventurous one: from going all the way to Taiwan to attend a workshop on Taiwanese food, to preparing creative fusion dishes for our National Day Reception at Rodney Bay, and now returning here at the NSDC to host this workshop. Thank you, Chef Nicos, for sharing your expertise in culinary art and for instilling your passion for cultural exchange into this programme.”
Ambassador Su acknowledged that while the Taiwanese recipes may seem simple, each of them carries Taiwanese culture and tradition. For that, she congratulated the participants for daring to immerse themselves in the Taiwanese cuisine experience.
“I hope you’ve all had fun, and get to know a bit more about Taiwan,” she told the participants. “Further, through this workshop, I hope you are inspired to use your culinary skills to explore and create new dishes, a fusion of Taiwan-Saint Lucia style cuisine.”
Ambassador Su added that over the years, bilateral relations between Taiwan and Saint Lucia have grown from government to government, into people’s relations, and have brought the two peoples together as family.
“That’s why I’m very happy for this workshop, because this is what family does,” she said. “We sit at the kitchen table, discuss our recipes, share our food and eat and drink, just like family would do to share our love.”
Dr. Selma St. Prix, General Manager of the National Skills Development Centre, explained that the NSDC had hoped to host the culinary training programme in collaboration for quite some time now. She noted that many people applied for the programme even after the deadline had passed.
“There was a myriad of people trying to get in to do Taiwanese cuisine,” Dr. St. Prix said. “I think it’s the fusion of the Saint Lucian cuisine and Taiwanese cuisine. If you’ve noticed, there are lots of things that have been happening here: a lot of trips and studying in Taiwan. There’s a marriage between Saint Lucia and Taiwan. So we really look forward to future things.”
Chef Nicos applauded the participants’ courage and professionalism, noting that many bright moments were created by them during the programme.
Three judges were on hand for Thursday’s competition: Mr. Sylvester Romulus, Executive Chef of Royalton Saint Lucia Resort & Spa, Mr. Marcus Leon, Chef at StolenTime by Rendezvous, and Ms. Weili Hsu of the Taiwan Technical Mission. The results were as follows:
- Winners: Cindy Houson and Benaniah Ragnanan
- Second place: Perpetua Busby and Joanna Melville
- Third place: Steven Wang and Kainyer St. Helen
- Fourth place: Emma Moffatt and Solange Henry
- Fifth place: Shantell Moise and Kimia Emmanuel
Following the competition, invited guests sampled the various dishes that were prepared by the participants.
Friday’s competition continued the high momentum set the day before, prompting Mr. Daniel Lee, Chief of the Taiwan Technical Mission (TTM) in Saint Lucia, to express satisfaction about the way the competition turned out.
“When we started this programme, I wasn’t sure if one month would be enough to learn the spirit of Taiwanese cuisine,” he admitted. “But today, seeing your confidence, your teamwork, and — of course — smelling the delicious dishes you’ve prepared, I know you’ve truly done it.”
He added: “In just four weeks, you’ve cooked some of Taiwan’s most iconic dishes — from fried chicken and braised pork rice to beef noodles, ‘Three-Cup Chicken’, and even the famous ‘Coffin Bread’. Every dish you made is not just food, but a piece of Taiwanese culture you can now share with your community here in Vieux Fort.”
Lee applauded the participants for bringing their experience to the table and now leaving as ambassadors of Taiwanese cuisine. He also commended their dedication in balancing their families and jobs in order to show up every Monday and Wednesday for the programme. He also thanked for their strong support and organization, noting that the Taiwan Technical Mission is proud to work with such a great partner to not only share experiences, but also create real opportunities.
“As you receive your certificates today, remember this is just the beginning,” Lee told the participants. “These new experiences may help you grow, find work, or even start a business. And one day, someone in Saint Lucia might taste your Three-Cup Chicken and say, ‘This tastes just like Taiwan!’, and that would be the highest compliment. Food is culture, memory, and connection. Through cooking, you’ve brought our two islands even closer.”
Judges for the competition held in Vieux Fort were Chef Michael Gray of Coconut Bay Beach Resort & Spa, Ms. Magdalena Alfred, longtime-educator and trainer in culinary arts, and Mr. Andres Chi, Mandarin teacher from the Taiwan Technical Mission. The results were as follows:
- Winners: Lillian George and Esther Girard
- Second place: Anthia Paul and Narcisse Tremeur Thomas
- Third place: Jansel Albert and Jacqueline Ferdinand
- Fourth place: Alana James and Wincess Naughton
- Fifth place: Keiron Fraser and Augustina Rena Joseph
Meanwhile, Mr. Barry Paul, Deputy General Manager of NSDC, said the NSDC was delighted to partner with the Taiwan Technical Mission on this exciting initiative, one that unites two rich culinary traditions and serves as a bridge connecting heritage, culture, and identity. He described the competition as a celebration of culinary excellence.
“It is a showcase of skill, creativity, and the remarkable ability of food to bring people together and create memories that last a lifetime,” Paul said. “It is our hope that this competition inspires not only those competing, but also everyone gathered here, reminding us of the profound role that food plays in our lives, connecting us to cherished memories, to laughter, and to love.”
SOURCE: Embassy of the Republic of China (Taiwan) in Saint Lucia