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 >

Celebrating the best Seychellois culinary talents 2009

With the stunning backdrop of  the bay of Grand'Anse Mahe sizzling in the October sunshine, the Seychelles Tourism Academy, supported by partners in the Seychelles food business, today launched an event that over the next 3 days will showcase some of the best talent in the kitchen of Seychelles' hotels.


For your visual pleasure and to wet your appetite for the gala dinner later this month when the winning dishes will be served, here's the winning dish from proud young Christelle of the Four Seasons Resort at Petite Anse, Mahe, accompanied by a photo of the
winner with her dish.

Today was the Hors d'Oeuvres day, with the principal ingredient being Prawns, and the participants could choose from dozens of other ingredients and trimming from ISPC - the principal importer of fine foods for local hotels.


Tomorrow is Main course day, with the main ingredient being Zob Zonn (Job Jaune), sponsored by Oceana Fisheries, whilst Wednesday wraps up the contest with Desserts, using Ice Cream from Swiss company Movenpick, which is imported by ISPC.

So do come back here for more mouth-watering creations and get to know the young Seychellois talents.

Tomorrow I shall be posting the other four finalists' dishes.


A delighted Flavien Joubert, director of the Seychelles Tourism Academy, told me: "This is typical of the kind of excellent collaboration that the STA enjoys with the private sector of the tourism industry". 

Other sponsors of the event were Air Seychelles and Hilton Seychelles - Northolme Resort and Spa.

Flavien is pictured here, with the guest room wing of the STA in the background.