AMERICAN restaurant owner Colin Chung learnt the importance of using fresh produce in his cooking from his Hawaiian grandmother.
Since then, he has been very passionate about using the freshest produce to create authentic dishes infused with Pacific flavours.
He, along with local chefs Shailesh Naidu and Lance Seeto, will be present during the week-long Pacific Culinary Training workshop in Nadi this week.
Mr Chung and the rest of the participants from the 15 Pacific Island countries across the region visited Lautoka Market, Fiji Meats and Naisoso Herb Garden yesterday to sample local produce.
"This program is funded by the European Union for chefs and trainers from 15 different South Pacific countries," he said.
"We want to teach them how to use local products including meats, fish, chicken as well as vegetables and fruits in contemporary ways.
"This can support local incomes — farmers and fishermen — and will also increase industry standards and use of local produce."
Mr Chung said visitors wanted to try food in Fiji that was made from local ingredients.