Culinary contest 2015 officially launched |02 July 2015

Now in its fifth year, the Seychelles National Culinary Competition which continues to strive to expand its programme and offerings to the Seychelles Tourism Academy (STA), has been officially launched.

It was the ISPC itself, which is the main organiser of the event, and partner sponsors Cable and Wireless (Seychelles), Constance Ephelia Resort & Spa, Air Seychelles, the Seychelles Tourism Board (STB) and the STA which officially launched the contest yesterday at the ISPC (Seychelles) Limited premises at the SIBA warehouse on Bois de Rose Avenue.

“The event is to give a chance to Seychellois chefs to show their talents,” said Alfred Alain Fourcroy, the chief executive of the ISPC.

He added that this year’s concept is similar to previous ones where there will be three competitions within the main one – the starter, the main course and the dessert.

Those interested in taking part should submit their subscriptions by July 31, 2015.

Regarding the starter contest, after submission of subscriptions, the preliminary test (if needed) will be held at the La Plage restaurant at Beau Vallon on August 3 and the final will be held at the STA at La Misère on September 1, 2015.

For the main course contest, the preliminary test will also be held at the La Plage restaurant but on August 4, 2015.

The preliminary test for the dessert (if needed) will be at the same venue but on August 5, 2015.

Recipes must use the following mandatory ingredients: ISPC sword fish for the starter contest; Vyey Makonde (main course) and ISPC Nespresso Ristretto coffee for the dessert contest.

The contests are open to all Seychellois culinary professionals. A contestant can take part in all three categories. They should be at least 18 years of age and must have been employed by the hotel/restaurant he/she is representing for at least three months.

There are three ways to enter the contest -- by post before July 31 addressing to ISPC Seychelles Ltd, Avenue Bois de Rose, PO Box 410 Victoria; by fax on number 4389201 and should be received by 2pm on July 31; and by e-mail with attachment to sncc@ispc.sc again by 2pm on July 31.

Mr Fourcroy said the five best in each category will be the finalists. The finals will take place in September at the STA.

He mentioned the presence of a prestigious five-member jury who will by led by Lionnel Rigolet, the famous 2 Michelin Star Chef of the restaurant Comme Chez Soi in Brussels. Also present will be Eric Boschman, best Belgian waiter in 1988 and best Belgian sommelier in 1989 and also a famous journalist.

Mr Fourcroy also informed of the great prizes on offer and hopes for a very competitive contest this year.

He urged all Seychellois chefs to enter the competition as it is a very good way to show their talents.

STA principal Flavien Joubert noted that the existence of the academy owes a lot to the sponsors’ help and assistance.

He commended the sponsors’ help not only for the culinary contest but also financial help and opportunities for the students.

The chief executive of Cable and Wireless (Seychelles), Charles Hammond, said through the years the company has seen the emergence of young Seychellois chefs who are very creative.

He remarked they have been getting better over the years, hence the continued sponsorship by the telecommunications company.

On her part the STB’s chief executive Sherin Naiken congratulated ISPC to come on board to promote a quality service.

“The competitions allow the young people to demonstrate their capacity and increase their capability,” said Ms Naiken.

Constance Ephelia also expressed its pleasure at being part of the contest and urged the chefs to show what they can do.

As for Air Seychelles, it also expressed its satisfaction at being a faithful and proud sponsor of the event by giving away air tickets to winners.