1. their exemplary cooking skills in
preparation and presentation of
their dishes within one hour. In
this category, the participants are
asked to report one hour before
showpiece, hot cooking –poultry,
pork, beef and seafood, novelty
cake as well as bartending. This
category included mixology and
creative coffee competitions.
The culinary competition was
conducted and judged by the
Chefs Guild of Sri Lanka, which
is a recognised member of the
World Association of Chefs So-
cieties.
The fair was joint initiative be-
tween Small Enterprise Promo-
tion Ahency (SEnPA), the Sey-
chelles Chamber of Commerce and
Industry (SCCI) and a Sri-
Lankan events company CDC.
Participants came from Dubai,
Singapore, Sri-Lanka and South
Africa. Ten local companies were
part of the fair, showcasing their
products.
The fair was organised by CDC
Events & Travels, a Sri Lankan
based agency specialised in trade
fair exhibitions.
the competition
Ms. Waye-Hive.
“We are really
starts,” added
proud of our
three chefs who are an asset to
the hotel,” she added.
Over 60 companies took part
in the fair but one stall that cap-
tivated the visitors was the In-
ternational Culinary Challenge.
Chefs from different hotels and
restaurants participated in this
competition and created differ- ent
dishes according to the rules and
regulations.
The competition was segment- ed
into 11 categories with differ- ent
aspects that highlighted the
preparations and presentation of
the dish. They are - creative bread
display, dress the cake, fruit or
vegetable carving, artistic pastry
(L to R) Chef Terrence, Chef Anthony, Chef Shenal and Chef Shane pose for a souvenirphoto.
Shenal Suwaris was awarded
the seafood and beef category in the live cooking seafood cat-
egory. Shane Labrosse won one
bronze medal in live cooking sea-
food category.
Reacting to the accolade, Fish-
erman’s cove’s assistant market- ing
manager, Keryn Waye-Hive
said that “Shenal Suwaris made
a clean sweep of it by winning
the best chef award as he had en-
tered in more than three catego-
ries and thus gained the highest
average points.”
“Terence and Shane displayed
the “Best Chef ” title of the as well as two bronze medals for
live cooking in the poultry and
lamb category. Terence Floren-
tine also won the same prize in
the live cooking poultry category
as well as a second bronze medal
Food and Hotel Seychelles
culinary competition 2014 that
took place last weakened.
Chef Suwari also clinched two
gold medals for live cooking in
Fisheman’s Cove chefs and members of management congratulating chef Suwari (centre).
Thursday 4 December, 2014 p7
Food and Hotel Supplies Fair 2014
Fisherman’s Cove chefs shine at
culinary competition
Three chefs from Le Meridian Fisherman’s Cove hotel won two gold and five bronze medals in the International Culi-
nary Challenge competition that took place between 28 and 30 November at the National Sports Council (NSC) hall.
By N. Dennis