• Matthew Escalante

    Matthew Escalante

    Bachelor of Science in Nutrition and Dietetics
    Studied at The University of West Indies (U.W.I.)
    St. Augustine Faculty of Food and Agriculture

    His Qualifications are as follows:
    2014 CRC Training in Cocoa Sensory Evaluation
    2013 BSc. Nutrition and Dietetics (Upper Second Class Honors)
    2013 Centre for the Development of Enterprise (CDE): Chef to chef intensive training (Chocolate)
    2009 Associate’s Degree in Culinary Management

    Hospitality:
    Feb 2014 (CONTINUING) CRC, (Food / Chocolaté Technologist)
    August 2013 CONTINUING) Meaty Matthew’s production of sausage
    August 2013 Training assistant at the Cocoa Research Centre
    Jan 2013 – April 2013 RD’s Yacht Hut (TTSA) (Sous Chef)
    July 2011 – December 2011 Crew’s Inn Restaurant (Line chef)
    Dec 2010 – Jan 2011 Peche Patisserie (Pastry chef)
    Dec 2008 – Jan 2009 Café Noir (Commis chef1)
    Jun 2008 – Aug 2008 Crew’s Inn Restaurant (Line chef)
    Nov 2007 – Feb 2008 Crew’s Inn Restaurant (Commis chef)
    Jul 2007 – Aug 2007 Nacoser’s Café (Commis chef)
    Jun 2006 – Aug 2006 Tobago Express Airline

    Achievements:
    Awards: The W. E. Freeman Prize: Best undergraduate final year project in cocoa (The UWI)
    Presentations: Caribbean Food Croups Society (CFCS)
    49th Annual Caribbean Food Croups Society Meeting 2013:
    Production and Quality Characterization of Pulp from Cocoa Beans: Effects of Varying Levels of Pulp on Value-Added Carbonated Cocoa Beverage. (Developed a cocoa carbonated beverage)