CHEFS have to know how menus at top resorts are created using local produce only, says Fiji Chefs Association president Shailesh Naidu.
As a facilitator at the Pacific Culinary Training at Fiji National University's Namaka campus on Thursday, Mr Naidu presented ways by which he creates menus using the finest local ingredients as an executive chef for Outrigger on the Lagoon Fiji.
"This morning (yesterday) I gave a presentation to the chefs about how to create different menus," Mr Naidu said.
"I showed them how we try to incorporate our local ingredients into modern menus based on quality and availability."
He also held a live cooking demonstration.
The workshop, organised by the South Pacific Tourism Organisation and University of the South Pacific, has featured chefs from over 15 Pacific Island countries learning to capitalise on local products.