Carla Duhaney (left), natural resources management assistant with the United States Agency for International Development, through its Protected Areas and Rural Enterprise (USAID/PARE) projects shares company with participants in the USAID/PARE-sponsored five-week culinary training, during an assessment at the Maldon High School in St James recently. At right is Dwight Harrison, HEART/NTA assessor. - Photo by Noel Thompson

Western Bureau:

Twenty-six residents from six rural communities in upper St James transformed the Home Economics department at the Maldon High School into a fine kitchen - cooking a variety of delectable dishes recently

It was the end of a five-week culinary course delivered by the HEART Trust/NTA, sponsored by the United States Agency for International Development (USAID), through its Protected Areas and Rural Enterprise project (USAID/PARE). The course was held in conjunction with the Forestry Department and the Cockpit Country Local Forest Management Committees (LFMCs).

"This forms part of a broader capacity building effort for members of the LFMCs, designed to further the conservation of Cockpit Country forests by supporting the development of micro businesses that do not degrade the area's critical natural resources," explained Carla Duhaney, natural resource management assistant with the USAID/PARE project.

Stickler for accuracy

USAID/PARE, in partnership with the Forestry Department, has been making an indelible impact on the lives of thousands of residents in and around the Cockpit Country in St James, Trelawny, St Elizabeth and other areas across Jamaica, by way of building environmental awareness and technical compe-tency in such areas as operating a business. USAID/PARE is also sponsoring sustainable livelihood projects, such as sustainable tourism and associated craft and food establishments.

The most important thing on the minds of the women in attendance was to be certified competent cooks by the HEART Trust/ NTA assessor, Dwight Harrison, who is assigned to the Institutional Based Training division. He seemed to be a stickler for accuracy.

The women knew, therefore, that they had to get it right to succeed, and they worked extremely hard to achieve this feat.

Their tasks included planning, preparing and serving five different dishes and different types of sandwiches, while observing hygiene, health, safety and security procedures.

"I have learnt a lot. The experience I have gained is priceless," said 20-year-old Shanna Cawley of Summer Hill.

Delsha Peterkin is a mother of five. She recalls how exciting it was attending training six days a week, eight hours a day. She now knows how to prepare sweet and sour mango chicken and many other dishes.