Crab and dumpling vendors at Store Bay in Tobago are expected to deliver a higher standard of food, following mandatory training aimed at improving the quality of their offerings.
After facing criticism over a perceived decline in standards, the Management and Board of the Store Bay Beach Facility, partnered with the Tobago Hospitality and Tourism Institute, geared towards elevating the calibre of Tobago’s most iconic dish.
Store Bay is known not only for its pristine beach but also as the go-to destination for a delicious crab and dumpling meal. In recent times, however, there have been concerns about a decline in the quality of the popular dish.
Store Bay Beach Facility Coordinator Sadie Monique Harry-Alfred acknowledged the issue.
“Because for far too long, we have been battered and beaten and rightly so in respect to our food at Store Bay.”
The board decided to intervene, making a culinary workshop mandatory for vendors.
Mrs. Harry-Alfred said she expected some resistance.
“Because who want to be told what I doing for so long, it not good.”
Even though there was push-back, the training was embraced.
“Is like what we coming here for, what we doing? What Chef Muir telling us? But as the days progressed, day 2, day 3, especially day 4, there was a lightness to a demeanor of the participants because the finally started to understand and appreciate what was being given to them.”
Having completed the programme, the cooks described the workshop as informative and beneficial.
THA Tourism Secretary Zorisha Hackett was present for the certificate distribution ceremony and stressed that food plays a vital role in the visitor experience and reflects the spirit of Tobago.
“Standards cannot therefore cannot be compromised, consistency cannot be a sometimes affair.”
The vendors will continue to be monitored to ensure that the crab and dumpling served at Store Bay maintains the highest quality standards.