Highlights from the Event

Dornaline Auguste, Lead Cook with Restaurant Associates

Caribbean Bowl​
Spicy Grilled Chicken, Tricolor Coconut Quinoa, Braised Lentils, Chopped Kale Salad, Scotch Bonnet Pickled Shallots, Grilled Pineapple, Mango Crema​​
Add: Shrimp​​

Carrot Cake​​

Caribbean Punch ​​

Dornaline Auguste was born on the beautiful island of St. Lucia, where she spent most of her summer days cooking with her grandmother. Passionate about food, Dornaline pursued a degree in culinary arts and moved to the United States in 2006.​

Dornaline joined the Restaurant Associates family back in 2009 and demonstrated exceptional talent and commitment to excellence when she worked at Fried Frank and The Federal Reserve Bank of New York.​

Over the years, Dornaline showed great interest in baking and worked hard to perfect this skill. Hungry for growth and success, she recently earned a bachelor’s degree in Hospitality Management and was a graduate of Restaurant Associates’ Aptitude Potential training program for female culinarians.​

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