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Chefs Battle Creates A Learning Stage At FNU, Namaka Campus

This year’s National Salon Culinaire Competition aims to allow local junior chefs to make a name for themselves in the industry.
23 Oct 2019 13:51
Chefs Battle Creates A Learning Stage At FNU, Namaka Campus
The beef dish competition head judge, Rudolf Kunkel (left) who is Shangri-La’s Fijian Resort and Spa Executive Chef judging Radisson Blu Resort Fiji chef, Amitesh Narayan’s (right) dish. Photo: Nicolette Chambers

This year’s National Salon Culinaire Competition aims to allow local junior chefs to make a name for themselves in the industry.

The competition, which started yesterday at the Fiji National University’s Namaka Campus in Nadi, saw more than 200 local participants from the different resorts and hotels around the country taking part.

The competition, which is hosted by the Fiji Chefs Association, has over the years brought together local chefs to learn and gain experience from each other.

Association president and group executive chef for Jack’s of Fiji, Nilesh Chand, said there was a need for more good chefs in the country.

“Our country needs good chefs as we know that at times we struggle getting good chefs around so this is where the platform is where they come and expose their talents,” Mr Chand said.

“The main aim of this competition is to give exposure to our young chefs and bring their talents out and give them a chance to showcase their creativity and learn from each other.”

He commended the good number of competitors taking part this year.

Fiji National University second year student, Merewalesi Banuve preparing her teriyaki surf and turf during the competition on October 22, 2019. Photo: Nicolette Chambers

Fiji National University second year student, Merewalesi Banuve preparing her teriyaki surf and turf during the competition on October 22, 2019. Photo: Nicolette Chambers

“Every day there is a competition happening, a lot of classes happening and we have more than 200 participants this year from all hotels and restaurants,” he said.

“The number of participants this year is better than the previous years and the participants come from the different hotels and resorts including Denarau properties and all islands around Fiji.

Shangri-La’s Fijian Resort chef, Mohammed Shafil preparing his saffron beef tenderloin.Photo: Nicolette Chambers

Shangri-La’s Fijian Resort chef, Mohammed Shafil preparing his saffron beef tenderloin. Photo: Nicolette Chambers

“The interest shown from the competitors is pretty well and they are hyped up for the competition and they are looking forward to the next three days.”

Mr Chand said there were seven categories in the open competition and three categories in the junior competition.

Tomorrow and Friday, he said they would announce the chef of the year and pastry chef of the year winners.

Edited by Naisa Koroi

Feedback: nicolette.chambers@fijisun.com.fj

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