During their graduation year, the students of the EPB, basic professional training high school, need to practice what they learned, while interacting with each other and clients in real-life restaurant situations. The Aloe Restaurant and its professional commercial kitchen is where these students train and invite the general public to enjoy a three-course lunch for only Afl. 20 per person, every Tuesday and Wednesday to work towards their diploma. Lunch is served every Tuesday and Wednesday from noon to 1:30 p.m., until December 5, 2007 when they go on break for the holidays. The restaurant opens back on January 15, 2008 and closes April 9, at the end of the academic year.

In the kitchen, Chef Leest swings the spatula, while Miss Maria Kuiperi-Werleman coaches the front of the house staff.

Miss Kuiperi is definitely proud of her service class. I have a very diligent crew, she shares and adds that she regularly recommends her students to people looking for catering and service help.

Emony Wauben was our somewhat shy, very friendly waitress, who plans on continuing in the hospitality field, not in service though. She shares that she has always had a liking for baking and at home she likes to bake cakes and cookies. She does her own decorating as well, and aspires to continue her studies in Holland and becoming a pastry chef. Among Emony’s colleagues is Sylvienne Bislip, also working the room and although her goal is also to become a pastry chef, she wants to first earn her Associate Degree at EPI, Hospitality school and then go to Holland.

Chef Leest, with extensive experience in the food and beverage world, truly enjoys what he does now, working with the enthusiastic students. Among those who fed the crowd on “our” Tuesday were – all future EPI students: Sammy, who likes the hospitality industry but has not defined his direction yet; Dwight, who is planning on attending Florida International University (FIU); Haime and Marc who would like to attend college in Holland and Oscar, who aspires to attend FIU and major in Food and Beverage Management.

Together the service and kitchen teams delivered a great lunch of cream of mushroom soup, rib eye steak with sauce, Dutch style potatoes and glazed carrots, and fruit cake. It was a great pleasure to enjoy this opportunity to get a peak into these ambitious young people’s future and to actively contribute to their training as the island’s future hospitality professionals.

Their menu offers a nice trip around the world including Aruban, Italian, French, German and Dutch specialties, one meal at a time. The selection for each day is set – except dessert, which depends on what the pastry class is making - and readers interested in attending lunch at EPB can call Miss Kuiperi at tel. 582-9791, ext. 153 for the menu of the day they intend to go and to make reservations. The school request reservations be made four weekdays before the date, but – should this not be possible, contacting Miss Kuiperi to check seating availability is advisable.

The EPB is located across from the Aruba Aloe factory, the restaurant is at the front of the school, easily accessible and with ample parking.

“We ask everyone to be on time, since this is a pre-scheduled class and we request please cancel a day in advance should you not be able to attend,” the teachers request.

Source: The News