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Yasawa Tourism Marketing Cooperative Chefs Training Held At Botaira Resort

The Ministry of Industry, Trade and Tourism and the Ministry of Agriculture jointly sponsored a 3-day Contemporary Island Cuisine Training at Botaira Resort on Naviti Island, Yasawa from the 28th
11 Dec 2016 11:00
Yasawa Tourism Marketing Cooperative Chefs Training Held At Botaira Resort
Botaira Resort located in Naviti Island , Yasawa..

The Ministry of Industry, Trade and Tourism and the Ministry of Agriculture jointly sponsored a 3-day Contemporary Island Cuisine Training at Botaira Resort on Naviti Island, Yasawa from the 28th to 30th November 2016.

The training was attended by 17 resort chefs from 9 resorts, which are members of the Yasawa Tourism Marketing Cooperative.

Trainees learnt contemporary island menus and presentation techniques to promote the use of local produce in their hotel menus.

Ministry of Industry, Trade and Tourism permanent secretary, Mr Shaheen Ali said the initiative aimed to strengthen links between the tourism and agriculture sectors.

“This initiative is aimed at strengthening the link between the two major economic sectors of tourism and agriculture,” Mr Ali said.

“Promoting the use of our local produce in the tourism sector and reducing the sectors reliance on imports.

“Through the use of more local produce in hotels, we are firstly giving visitors a Fijian experience and most importantly we are creating markets for local product and creating a sustainable livelihood for the farmers.”

He added in order to provide leverage to Fijian grown produce, both Ministries were working in partnership to encourage more farmers into organic farming.

“We will also see early next year, the launch of a Fijian Organic logo as part of the overall Fijian Made brand”, he said.

Pacific’s renowned chef Colin Chung who provided the training, said he was delighted to be able to share his knowledge and skills with the local chefs.

“It was a pleasure to share my experiences, expertise and knowledge gained over many years with eager, young and seasoned chefs to create tasty and appealing contemporary cuisine from local grown, gathered or harvested produce from land and sea,” Mr Chung said.

He thanked the Ministry for the timely intervention t offer the training.

“The training will upgrade both the culinary skills and understanding of using our local produce in modern contemporary ways to enhance our food offerings to the visitor and local tourist markets, increase our use and demand for local produce and thereby improve local economies, whilst cutting down significantly on imports.”

Pacific Island Resort Consultant Greg Cornwall, who assisted Chef Chung at the three day training said he was happy to be given the opportunity to assist.

Mr Cornwall added that with the learnings from the 3-day training, one could see an up-grade in the Yasawa resort menus, as chefs would be proud to show case their new creations with the belief that this would contribute to an increase in guest arrivals for the resort in the near future.

“The 3-day training has been extensive and one would certainly expect an enhancement in the resort’s menus. This should also see a reduction in imports and carbon footprint and moreover, Fiji’s farmers will benefit from the increased purchase from resorts,” Mr Cornwall said.

He added that modern tourists are seeking cultural food experiences, wherever they travel and prefer to stay in hotels and resorts where they can tour the market garden, learn how to cook and experience local cuisine.

General Managers from the participating resorts were invited to a dinner on the final day where the trainee chefs showcased the new knowledge and skills they attained during the training.

The spread reflected the flavours and taste of our local produce with a contemporary twist.

Each trainee was also presented a certificate for successfully completing the 3-days training.

Mr. Chung’s upcoming book ‘Kana Vinaka, Contemporary Fijian Cuisine’ will be available in March 2017 and aims to bring this training concept and knowledge to the many facets of the industry.

The book could also be used as a textbook or cookbook showcasing local produce and as a culinary reference tool.

Food is an important part of a Fijian holiday and the ability to showcase our local dishes – seafood, fish, fruits, vegetables, pork and beef in new and contemporary styles add value to the Fijian experience.

 

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