Culinary contest 2015 - Robin Etienne grand winner in Dessert category |04 September 2015

Robin Etienne is the winner of the Dessert segment of the Seychelles National Culinary Competition which came to an end yesterday.

The competition started on Tuesday with the Starter segment which saw Bradley Larue clinch the first prize. The Main Course segment the following day was won by Patrick Barbe.

For yesterday’s Dessert segment the five chefs had three hours, with five additional minutes for plating, to prepare six portions (five plates are needed for the judges and one for photography) of an original dish featuring the mandatory ingredients which was ISPC Nespresso Ristretto Coffee.

The five chefs were helped by two commis of the Seychelles Tourism Academy (STA), where the competition took place.

The executive assistant of ISPC Seychelles Sarah Bastienne said for the Dessert segment the contestants were more “loosened up” than on the previous two days.

“Today (yesterday) it wasn’t about competing; the contestants were supporting and giving advice to one another,” she noted.

She added that for the Dessert session the contestants were able to get support from other chefs in their work establishments.

“We encourage all establishments to come and support their candidates who are in the final. It really motivates the contestants to do much better work,” Ms Bastienne said.

She also pointed out that overall the competition went very well and that the results are of a very high quality.

She thanked all the sponsors who have made the event a success such as Cable & Wireless, Air Seychelles, Seychelles Tourism Board (STB), Constance Hotel Resort, Love Star and the Seychelles Tourism Academy (STA).

Mr Etienne, who works at Paradise Sun as a sous-chef, was very thrilled to be the winner of the Dessert segment of the competition.

“I am pleased to be the winner of the Dessert contest. I wasn’t expecting to win as all the other contestants are really talented,” he said.

He added that the competition was stressful but the important thing is to be able to manage the stress.

“It is a really stressful competition, but once you are in it you need to manage your stress to deliver an amazing and artistic work,” said Mr Etienne.

He pointed out that he always wanted to work in the kitchen since a very young age.

“I have been working in the kitchen for the past 12 years. My mum was a chef, so I wanted to follow in her footsteps and it became a reality,” he said.

It is worth noting that Mr Etienne was also the winner of the Dessert segment of the culinary competition in 2010.

The other winners in the Dessert segment of the Seychelles National Culinary Contest 2015 are Tina Hoarau who took third place and Yanne Ladouceur who came out second. The two other contestants were Nigel Charles and Kiren Bonne.

The chief executive of ISPC Alfred Fourcroy said the culinary competition is an opportunity for the Seychellois chefs to showcase their talents and art work, adding that It can also open doors to other top and reputed hotels around the world in the future.

He added that all the winners will prepare their winning recipes at a gala dinner in March to raise funds for the STA.

He said this is extremely important for the academy as it depends on donations to purchase new equipment for the continuous training of the students each year.

Therefore ISPC Seychelles has made it as its mission to support the STA.

The principal of the STA, Flavien Joubert, who officially closed the 2015 culinary competition, took time to thank ISPC Seychelles for such wonderful initiative to help the STA financially and helping the students to follow their dreams.

“The competition has brought out some amazing artistic work by the chefs, and without our key partners, all of that wouldn’t have been possible to achieve.  ISPC Seychelles knows that the STA tries so hard to teach the students on how to work in the tourism industry, on striving for the best quality services in the tourism industry,” he said.

Recipes were judged on taste, originality and appearance. The recipes were judged by a qualified jury of five persons who also comprise international judges Lionel Rigolet and Eric Boshman.

The three final winners will each receive a flight ticket from Air Seychelles; seven nights’ stay in the 5-star hotel of the Constance Belle Mare Plage of the Constance Hotels and Resorts and €800 (R12,000) cash from Cable & Wireless.