Seychellois gains valuable tips at prestigious culinary event |09 April 2016

Hildy Sinon represented Constance Lemuria Seychelles at the Festival Culinaire Bernard Loiseau (FCBL). In this international culinary contest, chefs from Constance resorts pair with world-renowned chefs and face each other. Hildy loves to eat, discovering the different flavours and creating new ones. For her, cooking is more than a passion, it’s an art. This young woman of 31 years has always loved cooking, a love passed on to her by her father. He also supported her career choice, encouraging her to pursue her dreams.

Hildy spent two years studying at the hotel school, then called SHTTC (Seychelles Hotel and Tourism Training College) while following an internship at the Coral Strand, Beau Vallon. After graduating she stayed with them for three more months before joining Constance Lemuria. She was then 19 years old when she started as a commis. She kept this position for four years before becoming demi-chef for another four years in various restaurants in the hotel. She later became a Chef-de-Partie at the Sea Horse restaurant and is now the acting Sous-Chef there.

The young woman is no stranger to contests. She had the opportunity to perfect her art during these last 12 years in the Constance group. Hildy started her FCBL adventure in 2010, and while she was not selected that year, she did not give up. In 2012 she joined the competition alongside French chef Jacques Decoret. She took part in the internal selections the following years and 2016 is the year that marked her second appearance at the FCBL. This time she partnered with Chef Yusuke Goto.

Outside of the FCBL, Hildy is also involved in other culinary competitions in Seychelles. In 2014, the young woman won the 1st prize of the Seychelles Culinary Festival in the fish category, and in 2015 in the meat category. She was also ranked second in the main course category and third for the entrée in another national competition.

For Hildy, the FCBL is first an opportunity to rub elbows with international chefs and learn from them. It is also a sharing of ideas which can only contribute to the evolution of her career in the future.

Hildy has fond memories of her participation in the FCBL this year. Alongside chef Yusuke Goto, she had the opportunity to make a three-star menu with other Michelins chefs. Together, they created recipes that she will share with her fellow team members and guests at the Constance Lemuria Seychelles. Hildy and Yusuke were able to share their knowledge of cooking meat and fish. The young woman also had the opportunity to experience chef Yusuke’s favourite cuisine, Japanese and French fusion.