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Cook to Implement Some of Chef Colin’s Healthy Kana Vinaka Style

Cooking is a hobby for many. But just ask Laisenia Rokoua who cooks for about 800 people with three meals a day on a daily basis and he will tell
15 Dec 2017 10:51
Cook to Implement Some of Chef Colin’s Healthy Kana Vinaka Style
Kana Vinaka cooking course certificate recipient Laisenia Rokoua at the Technical College of Fiji in Suva on December 14, 2017. Photo: Ronald Kumar

Cooking is a hobby for many. But just ask Laisenia Rokoua who cooks for about 800 people with three meals a day on a daily basis and he will tell you otherwise.

Mr Rokoua has been working as a cook at the Ratu Kadavulevu School in Tailevu for two years.

So when the opportunity came to attend a four-day cooking course to expand his knowledge and know-how in the kitchen, he took it.

But not just from any course. He was among 30 who received a Certificate of Completion from well-known chef Colin Chung’s Kana Vinaka Cooking Course.

Mr Chung is the author of the Contemporary Island Cuisine Cook Book.

The course was held at the Ministry of Education’s Technical College of Fiji.

“I have learnt a lot from the four days training and whatever I learned I will implement it at RKS,” the 35-year-old said.

He said most of the ingredients they used during their practical cooking were similar to the ones they used at the all-boys boarding school. But the food preparation was different.

Mr Rokoua said he would implement them in school in the hope that the students would like them.

Prior to working at RKS, he used to cook at a resort. But while the numbers could be smaller at the resort, he found that cooking for 800 students was easier than cooking for guests.

“I hope that this kind of training takes place more so that we get to learn new things.”

One of the main things stressed at the cooking classes was on a healthy diet.

Another participant, Akisi Votayalewa said: “I have attended trainings but this was so far the best. I have learned two things from this training.

“I have learned that cooking is not chaotic and secondly the importance of making use of local ingredients to make nutritious food.”

Narita Kanti said what she has learned would benefit her students.

“I have learned a lot of things. I have learned how to use local food in different cooking styles. The food is nutritious and prevents Non-Communicable Diseases,” she said.

“We learned how to use the resources to its maximum and I hope there will be other trainings like this in the future.”

Permanent Secretary for Education, Heritage and Arts, Iowane Tiko said: “This training I must say provides the opportunity for all teachers, trainers and cooks to work within your surroundings and make good use of the locally grown food.

“This approach will improve the Fijian economy as farmers will sell more produce from farms and will also bolster the effort of the health sector in combating the issue of Non-Communicable Diseases.”

Mr Tiko said it was in line with Government’s promotion of locally-made products.

“Now you have realised the value of our local foods, you have learnt kitchen techniques to cut, prepare and cook tasty healthy local food,” he said.

Edited by Ranoba Baoa

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