Kempinski Seychelles Resort boosts STA students’ culinary knowledge |14 April 2018

The Kempinski Seychelles Resort and the Seychelles Tourism Academy have begun an exchange programme for culinary students in food production to enhance their skills in preparing a variety of dishes.

Four chefs from Kempinski Resort, Hamzeh Abu El-Foul, Suman Pouder, Dhanbeer Singh and Abey John, yesterday brought their culinary knowledge and expertise to a class of second year students at the Seychelles Tourism Academy (STA) in preparing a sumptuous lunch for STA staff and other invited guests.

The four chefs helped the food production students to prepare a luncheon which comprised a starter, main course and dessert.

An STA representative, Gemma Camille, said that such exchanges will provide the students with a better understanding of the culinary art.

“The collaboration between STA and the Kempinski is an opportunity for the food production students to gather more knowledge with the professional chefs as we also have a lot of students on attachment at the resort,” she said.

Ms Camille explained that the resort approached STA to enhance the knowledge of our food production students as they are our future talented chefs.

She pointed out that it is important for the students to understand that working in the kitchen can be an art and must be taken seriously.

On her part, Kempinski’s human resources manager Cheryl Marie added that the main objective behind such exchanges is to make the students aware about having chosen to work in the kitchen department.

“Our vision behind such exchanges is to make the students more passionate about the culinary art and our executive chef wanted to enlighten the students about working in the kitchen and have a passion for such field,” she said.

Kempinski’s executive chef, Hamzeh Abu El-Foul, stated that the STA students displayed a lot of passion in the work they do in the kitchen, and as a result they will have a lot to offer to our tourism industry upon completion of their studies.

“Chefs have to be artistic and create every meal like it is a masterpiece. After all, when a meal is served, the first thing a customer judges, is the presentation,” he said.