Local chef spreads creole flavour in Dubai |24 June 2013

The event was organised by Kempinski Seychelles Resort, Seychelles Tourism Board, Air Seychelles and Bloomingdale’s Home at the Dubai Mall, in Dubai.

The three-day event was attended by over 300 people who took part in cooking demos, workshops and intimate culinary classes.
Held under the theme ‘A Taste of Seychelles’ the collaboration was aimed at creating awareness not only for Bloomingdale’s but to promote Seychelles as a destination and a great culinary journey.
 
A first for Dubai, the event came at a very opportune time as this time of the year residents of the United Arab Emirates (UAE) are looking for easily accessible destinations to escape the scorching heat.

Potential shoppers were lured into the store as whiffs of typical creole flavours and spices filled the air and the brightly coloured banners caught the attention of all the passers-by.

To make the event even more attractive, there was a lucky draw competition rewarding the winner with two business class tickets to Seychelles, sponsored by Air Seychelles and a four-night stay at Kempinski Seychelles Resort, Baie Lazare.
Bradley, ever loyal to his country Seychelles, did not spare any moment to boast about the paradise which is proudly his home.

“I am inspired by the Creole cuisine as it features the subtleties and nuance of French cooking, the exoticism of Asian dishes and the piquant flavours of the orient,” said Bradley.

“Together with chef Gary from Kempinski Palm Jumeirah, it’s been a great cross training experience which has given me new insights to the every changing culinary landscape. Presenting the cooking sessions were exciting and more so it was an honour to be an ambassador for my country,” he added.

Kempinski Seychelles Resort opened on March 1, 2012 and Bradley joined as part of the pre-opening team in 2011.
He is the first of many talented team members identified for development and projects like these are but one way Kempinski ensures growth of future leaders of the company.

 “I am inspired by Creole Cuisine as it features the subtleties and nuance of French cooking, the exoticism of Asian dishes and the piquant flavours of the orient” says Bradley. “Together with Chef Gary from Kempinski Palm Jumeirah, it’s been a great cross training experience which has given me new insights to the every changing culinary landscape. Presenting the cooking sessions were exciting and more so it was an honour to be an ambassador for my country” he continues.

Kempinski Seychelles Resort opened in 1 March 2012 and Bradley joined as part of the pre-opening team in 2011. He is the first of many talented team members identified for development and projects like these are but one way Kempinski ensures growth of future leaders of the company.