The ingredients of a successful Culinary event

Just as in a winning well-executed dish, it takes good ingredients to make a successful Culinary competition - a well-run institution such as the Seychelles Tourism Academy, good people and team work, good companies to help drive and support, and last but not least, good media support.
This event had all the right ingredients in all the right dozes. Flavien Joubert, the STA's Director and his team as well as a bevy of students were all hands on deck on a tightly-run ship; the media were faithfully present every day recording the tremendous work in the kitchen and the results, and the sponsors like ISPC and Oceana Fisheries who not only provided the ingredients and trimming, but plentiful snacks and refreshments for everyone who cared to attend and support, as well as members of senior management of hotels who came to give moral support.


Here's a few shots to recognise these faithful people:
Alfred Fourcroy (right) of ISPC (thanks also for the flow of Prosecco!) and Joe Tirant of Oceana Fisheries >

Members of the Judging panel >

Flavien Joubert with team members and guests >

GM Olivier Francais (left) and Chef Ulric Denis of Le Meridien Fisherman's Cove proudly flanking their hotel's Dessert category winner Verma Agricole >

and of course members of the Media diligently taking notes >