The Culinary Federation of Fiji (CFF) team at The Westin Denarau Island Resort & Spa, Fiji. Photo: Waisea Nasokia

Executive chefs from Fiji’s leading re­sorts have come together to collabo­rate on a mission to develop the culi­nary talent to an international level.

It also aims to transform Fiji into an exotic food destination.

The Culinary Federation of Fiji (CFF) has for the first time tourism, brought together the executive chefs, hoteliers, suppliers, farmers, training institutions and govern­ment agencies with the single goal of devel­oping the country’s cuisine.

The Resorts

The new not-for-profit body represents chefs from the majority of Fiji’s hotel and resort properties, they include Fiji Marriott Resort Momi Bay, Sheraton, Westin, Sofitel Fiji Re­sort, Radisson Blu Resort Fiji Denarau Is­land, Hilton Fiji Beach Resort, DoubleTree Resort by Hilton, Castaway Island Resort, Plantation Island Resort, Malamala Beach Club, Holiday Inn, First Landing Resort, Grand Pacific Hotel, as well as local restau­rants groups including Jack’s of Fiji, Cake World and Nando’s Fiji.

Federation Executive chair Prabhat Prawin said: “We hope to ignite a passion that may already be there for some and drive them to take the dive into becoming the best chefs they can be.”

The members, who are internationally-trained executive chefs, have offered their time and talent to give back to the country in the form of culinary innovation, collabora­tive training, food festivals and events.

The federation will also create a hype to en­courage interest in the chef profession in the community.

Key Platform

One of the key platforms of the organisa­tion is to develop the international culinary skills of local chefs through a paid appren­ticeship programme in partnership with sec­ondary and tertiary training institutions and CFF members.

This workplace training initiative will of­fer apprentices the opportunity to train in commercial kitchens under the guidance of executive chefs, as well as in other partici­pating kitchens, in a rotational programme, that the CFF hopes will fast track their ex­perience and knowledge as they learn more techniques from other internationally expe­rienced chefs.

Federation co-executive chairman and GPHexecutive chef Mohammed Arun said: “A fascinating culinary journey through the traditional food and culture of Fiji for the in­ternational tourist.

“Fiji’s leading executive chefs have joined together and are breaking new ground in ensuring the vibrant Fijian authentic cui­sine is found in Fiji, can now extend their voyage of discovery.”

Working with the food supply chain is an­other critical component of the CFF’s mis­sion to deliver high quality, local produce to the table.

This includes helping farmers and pri­mary producers to identify and grow the right produce that is needed by its mem­ber hoteliers, and give all food suppliers direct access to the key decision makers to improve the supply chain and to develop more variety.

Culinary advocate, Lance Seeto said: “For the first time in Fiji’s tourism history, the country’s most influential executive chefs have come together to transform Fiji’s gas­trotourism and help the country become one of the world’s newest culinary destina­tions. Let the food revolution begin!”

Mr Seeto is the co-Executive Chair­man of CCF.

Celebration of Fijian Cuisine

The CFF has received wide spread sup­port from the hoteliers, tourism industry, government agencies and suppliers.

Its first public culinary event is part of the HOTEC trade show this year at the Sheraton Fiji Resort Denarau, called Kana Bula, on November 1 -2.

This celebration of Fijian cuisine will give the general public the opportunity to present the best traditional kokoda, vu­divakasoso and chicken curry, with cash prizes and national recognition for the winners.

The following day, hotel chefs will be chal­lenged to innovate those same dishes and present their modern interpretations.

Also part of the two day trade event is the attempt to make the longest pizza ever at­tempted in Fiji.

Federation Executive Board Member Plantation Island Resort Executive Chef Umesh Chand said: “It’s time to build and nurture Fiji’s young talented chefs to the highest Fijian gastronomy and support our farmers, direct farm to plate.”

Federation Executive Board Member Pritam Shirlal, Cluster Executive Chef of Hilton and DoubleTree Resort said: “A new concept and a new take at developing the culinary professionals of Fiji, with the aim of creating a pool of talented, creative and highly skilled culinary professionals.”

Federation Executive Board Member, Adam Roberts, Executive Chef of Sofitel Resort and Spa said: “Very excited and proud to be a part of the start of an amazing journey for Fiji’s Culinary roots and hospitality industry.”

Mohammed Faruk of Cake World said: “I am very proud to be associated with the Cu­linary Federation of Fiji as an Executive Board Member.

“I am really excited to work together with the members of the Culinary Federation of Fiji to accomplish the Vision and the Mis­sion. I am very excited for the future journey of culinary in Fiji with the CFF guidance,” said Executive Board Member Fredrick Mov­ick, Executive Chef of First Landing Beach Resort.

The post ‘Let Fiji’s Food Revolution Begin!’ appeared first on Discover the South Pacific.

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