SUNBIZ

18 Years And Counting

Meet Nanise Sigatagitagi, the longest serving staff of Suva Peninsula Hotel. Working for more than 18 years at the hotel on the Corner of McGregor Road and Pender Street her
22 Jan 2018 10:15
18 Years And Counting
Suva Peninsula Hotel head chef Luke Ratabua and Nanise Sigatagitagi . Photo: Nikhat Khan.
Meet Nanise Sigatagitagi, the longest serving staff of Suva Peninsula Hotel.

Working for more than 18 years at the hotel on the Corner of McGregor Road and Pender Street her passion for cooking and baking has never ceased to amaze people who eat the meals she cook.

Now as a major upgrade of the Peninsula nears completion, she is looking forward to the brighter, better property.

Hailing from Kade on Koro Island she recalls how her cousin advised her to take up cookery at then Fiji Institute of Technology, where she received a Diploma in Cookery.

“My first practical placement was at Musket Cove.

“I never came back to school after my practical and I have spent more than 30 years in the food industry,” said Ms Sigatagitagi.

“I enjoy cooking and I really enjoy  eating chicken chowmein but I eat very little.

“I have seven siblings and most of them are part of the food industry in one way or the other, but I am the only chef.

“I have been working at Peninsula for 18 years and I do love working on the island but I learn more things and I enjoy the style of cooking here.”

Novitesh Chand, hotel general manager, described Ms Sigatagitagi as jovial and a good asset to the hotel as she was also awarded the staff of the year in 2017.

She loves the fact that incorporating the style of Fijian cooking in her work as the modern day approach to cooking is fusion and chefs overseas are now adapting to the Fijian style of cooking as well.

The food industry is diverse and everyday is a learning experience, and she hopes that her daughter who is studying in Levuka learns more about the island style of cooking and appreciates the diversity as she does.

Being part of the Peninsula kitchen staff has been an overwhelming experience for her and she plans to retire in June and start up her own small business.

“Young people need to appreciate their culture and heritage, as food is a vital part of any community and I hope I can keep my passion for food going,” said Ms Sigatagitagi.

Feedback:  nikhat.khan@fijisun.com.fj

 



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