IFWTWA awards scholarship fund to El Salvador culinary arts school


Doug MacKenzie, Maralyn Hill and Herve’ Laurent (L-R) in Mesa, Ariz. 
One more aspiring chef will be able to attend culinary arts school in the developing nation of El Salvador thanks to the International Food Wine and Travel Writers Association. Yesterday French Master Chef Herve’ Laurent received a check for $500 dollars for the scholarship fund at the SCARTS School of Culinary Arts. Douglas MacKenzie and Maralyn Hill, board members of the International Food Wine and Travel Writers Association (IFWTWA) at an outdoor ceremony at Rancho de Tia Rosa restaurant in Mesa, Ariz., presented the check.
“The school helps people who don’t have so many possibilities,” said Chef Herve’. The school offers affordable tuition to those who live where the average monthly income is $250 according the Master Chef.
Students from the culinary school have found careers at the better restaurants of Lima, Peru; Barcelona and Madrid, Spain; and New Your City, New York. Other graduates are opening restaurants in and around San Salvador, El Salvador where the school of culinary arts is located. “Many people want to open restaurants, we give them the keys to do that,” explained the chef. The SCARTS School of Culinary Arts trains aspiring chefs in business practices and restaurant management as well as artistic forms of cooking. “Business is not a joke,” emphasized Chef Herve’ and thanking members of IFWTWA.
“Latin American cuisine is moving a lot. This is an example of what we now enjoy – American and Latin American food,” said the renowned chef pointing to the colorful spread of food prepared by the Rancho de Tia Rosa. The restaurant is known for its long list of fruit salsas including the pineapple salsa that was served on the delicious sautéed shrimp tacos. Chef Herve raved about the Spinach Enchiladas made with fresh cooked spinach, onions and pinon nuts in a creamy chile sauce.
Flan at Rancho de Tia Rosa, Mesa, AZ  
Chef Herve’ taught at Le Cordon Bleu, London and Paul Bocuse Institute in Lyon, France before opening the school in El Salvador. The event was hosted by Visit Mesa, City Limitless and Visit Phoenix.
Christmas time starts now at Rancho de Tia Rosa.
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Churros and homemade vanilla bean ice cream.
UNSTOPPABLE Stacey is an Arizona travel writer and member of IFWTWA. She was hosted by Rancho Tia Rosa for this luncheon and although that does not affect the  opinions expressed here, she believes in full disclosure.

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