Chance for cooks to show their talent and creativity |16 February 2017
Seychellois culinary professionals can now apply to take part in the 7th Seychelles National Culinary Contest which will take place on April 4, 5 and 6.
The competition produced by the Seychelles Tourism Academy (STA) and sponsored by ISPC Seychelles was launched on Tuesday at ISPC in the presence of executives from STA and sponsors.
The contest is organised in 3 steps (starter, main course and dessert contest) and after the 3 competitions, the overall winner is announced at a Gala dinner.
The Gala will be a fund raising event towards STA’s infrastructure and services.
Chefs, cooks and production personnel aged 18 or above, must be employed in Seychelles by the hotel or restaurant they are representing for at least 3 months.
If more than 5 competitors enter the contest, then a preliminary test will be held at La Plage restaurant, Beau Vallon on March 1, 2 and 3 to select 5 finalists.
The preliminary test will comprise a theoretical component (40 multiple choice questions) and a practical one (a tasting test).
Registration forms along with the terms and conditions will be available at mostly all tourism establishments and at the ISPC Supermarket Fresh in Victoria, Beau Vallon and Anse Royale for individual candidates who wish to take part.
The deadline to hand in the form is February 24, 2017.
The winner of each final will receive €800 from Cable and Wireless (CWS), five nights’ stay in a five-star Constance hotel in Mauritius and a return ticket to any regional destination by Air Seychelles.
The chief executive of ISPC, Alfred Fourcroy, said the three ingredients chosen for this year’s contest are octopus for the starter, job fish for the main course and Nespresso Ristretto coffee for dessert.
To all potential contestants Mr Fourcroy said this is an opportunity to show their talent.
“Allow yourself to be creative and be yourself as we know that the kitchen world is a very tough world. Do not hesitate to apply, do not underestimate yourself and use this as an opportunity to rise to show your talent,” he said.
He is urging employers or executive chefs to give their staff this opportunity to express themselves, have better self-confidence and enjoy a team-building experience.
The principal of STA, Flavien Joubert, acknowledged the help provided to this competition by ISPC, Air Seychelles, Constance, CWS and other partners.
“This gives the opportunity to our students who help the participants while they prepare their dishes, so it is knowledge for my students and they can also see new developments in the culinary field,” he said.
He said this is a positive competition as it has opened many doors for the local chefs in Seychelles.
The general manager of Constance Academy in Mauritius and STA patron, Claude Narain, wishes for the participation of more girls in the contest.
“We should have an executive women chef in our five-star hotels here and thanks to ISPC and STA I’m sure if we continue with this type of contest one day my wish will be realised,” he said.
CWS marketing communications and public relations manager, Arthur Lopinto, said the competition is an open door to discovering local talent as it is open to everyone and CWS is very proud and excited to be part of this event.
“We at CWS always look forward to these types of partnership especially when they revolve around culture and Seychelles culinary is one of them,” he said.
The corporate social responsibility (CSR), sponsorship and donation manager at Air Seychelles Josie Michaud Payet said Air Seychelles has been one of the very first sponsors of the culinary contest.
“Since it was launched seven years ago, it has always been a pleasure for us to support this initiative which develops local talent and promotes local products,” she said.