Divi and Tamarijn organized a beautiful initiative in which the students of EPB San Nicolas had their creativity and inspiration fueled while also being equipped with the best knowledge and tools to further develop their skills. The director of EPB San Nicolas expressed that he’s “very very happy with the initiative that together with Divi and Tamarijn we are presenting. A beautiful session where you can see the new systems, the grills, but also learn about cocktails. A lot of times people don’t know much about this but the students got a presentation and I’m very happy and all my appreciation goes to the team that is here today.”
The students had the honor of being able to meet and learn from Green Egg Europe’s Executive Chef, Michel Lambermon, along with the presence of Divi and Tamarijn’s Assistant General Manager Freddy Zedan, Divi and Tamarijn’s Executive Chef Frank Uphoff, Divi and Tamarijn’s mixologist Gilbert Gomez and Romar Trading’s mixologist Esneider Tuñon.
During the culinary masterclass with Chef Lambermon the students cooked a steamed cod fish, smoked duck breast and salmon bites cooked on cedar wood, while the students in the mixology masterclass given by the mixologist of Divi and Tamarijn along with the mixologist from Romar Trading, Gilbert Gomez and Esneider Tuñon respectively, learned the process of creating their own mocktails and then got the opportunity to make and present these as well.
On top of broadening the knowledge for these students, they got the opportunity to directly witness the experts at work and gather real life experiences and tips in order to further build upon the skills they already have. With the culinary masterclass, they got to see a professional and celebrity expert chef at work, giving them tips, tricks and sharing insight on abilities that will make all the difference in their professional development.
With the masterclass on mixology, they not only learned about the industry and drink making, but also the personal aspect, motivated to believe in themselves and not only explore the creativity within them but bringing it to life as well. They got useful tips and tricks to not only drink making but also the social and presenting aspect of it all.
To commemorate this beautiful day, all culinary students received a personalized chef knife with their names engraved in them, and the service students received their own shaker set.
