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Culinary training to boost use of local produce

Shayal Devi
Wednesday, August 27, 2014

LOCAL chefs have been told that tourists come to Fiji to experience everything Fijian and that should be their focus when cooking as well.

This is one of the main aims of the Pacific Culinary Training workshop jointly organised by the South Pacific Tourism Organisation and University of the South Pacific in Nadi this week.

Yesterday, chefs from Fiji and other Pacific island countries were at Fiji National University's Namaka campus with US chef, Colin Chung, learning to recreate local produce into unique dishes for international visitors.

South Pacific Tourism Organisation project manager Chris Cocker said the European Union-funded initiative came about because the tourism industry needed to be linked with the agricultural sector.

He said after the training workshop the organisation would look to start developing a Pacific Chefs Association.

"This is so that chefs could network and share information," he said.

The chefs visited the Lautoka market and Naisoso's herb garden, where Mr Chung showed his colleagues how to identify the best vegetables for cooking.








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