Close to 25 participants are partaking in a 5-day Contemporary Island Cuisine training held at Daku Resort, Savusavu.
The week-long workshop is an ongoing joint initiative between the Ministry of Industry, Trade and Tourism, Ministry of Agriculture, in partnership with Pacific Island Resort Consultants (PIRC). This year the Fiji Hotel and Tourism Association and Savusavu Tourism Association supported the initiative which will benefit their members in the North.
Resorts, hotels and restaurants within the region who are actively involved in tourism activities are excited with the new learnings from PIRC consultants renowned Chef Colin Chung and Greg Cornwall. Participants will learn innovative menus and presentation techniques, using local produce from around the region.
Chef Colin Chung is delighted to be able to share his knowledge and skills for another successive year. He adds that, the training will be of great value and acts as a mechanism to reduce the leakage of the tourism dollar through the strengthening of tourism links with other sectors such as agriculture and aquaculture.
In addition, the training will assist in addressing issues of sustainable tourism by intensifying linkages between farmers, producers, chefs and hotels through training of local chefs and promoting the use of locally grown produce on their menus and beverage lists. Such trainings contribute to strategies in the Fijian Tourism 2021 in terms of strengthening linkages, capacity building of the tourism industry, promoting micro, small and medium enterprises and increasing the value of Fiji’s tourism products.
The week-long course consists of lectures and applied practical which will cover local produce usage and techniques in reinventing, appetizers, canapés, entrees, preparation of vegan dishes and desserts, to name a few.
The training will end on Friday, 6 March 2020.