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)