The first-day of the Moffat National Salon Culinaire saw over 130 entries from chefs competing at the Fiji National University in Namaka, Nadi, yesterday.

Moffat National Salon Culinaire competition director Jean-Marc Ruzzene said they are focusing on the competitors rather than focusing on the commercial side.

For that to happen, they have decided to get to the roots where chefs all started.

“We are coming back to the origins of the competitions, where the training begun and this is the best kitchen,” he said.

“This is where the future chefs of Fiji are made.

“FNU  has a better set up and so far it has been good, we are very confident of the fairness of the judges that we have this year and we are quite happy.”

He added though the number has decreased from last year the selection process has been very strict to allow people who are keen to be part of the competition.

“We only accepted people that are enrolled within time frame and deadline, and everyone after that were not accepted,” he added.

“We have less competitors this year but this a people that are keen in taking part and I know the quality would have improved from last year, which was abit factory like.”

Mr Ruzzene said they have plans to expand the competition to all the trades in the hospitality industry cocktail or Barista, something more related to Food and Beverages.

The four-day event continues today.

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