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Savaii Chefs Learn to Maximise the Use of Local Foods

August 10, 2015 Destination Global No Comments Print Print Email Email

Fifteen chefs from Savaii in Samoa are receiving a once in a lifetime training opportunity with celebrity Chef, Collin Chung in a week-long training in collaboration with the Samoa Tourism Authority.

The training is focused on encouraging the use of local foods in cuisine, promoting creativity in food preparation and working with local communities to facilitate the supply of fresh and high-quality produce. The training is also aimed at preparing the chefs for the annual Teuila Food Festival which will be held in Apia in September.

The chefs from small and medium sized- enterprises (SME), hotels and resorts are attending the Savaii Culinary Training workshop at Amoa Resort, Savaii from 3rd-7th August implemented by the South Pacific Tourism Organisation (SPTO) in partnership with the European Union.

The Savaii training is the third in a series of culinary training being conducted in the region this year. A regional culinary training in Fiji and an in-country workshop in Tonga have been successfully completed in April and early July this year.

SPTO Chief Executive Ilisoni Vuidreketi stated: “The culinary training SPTO conducted in both Tonga and Fiji have been very successful and we believe this training in Savaii is integral in encouraging more local foods in hotel and restaurant cuisine in a bigger effort to encourage import substitution.”

“One of the aims of the training is to strengthen the links between agriculture and tourism and to also offer our visiting tourists opportunities to eat more local foods in hotel cuisine”, Mr. Vuidreketi continued.

“We wish the Savaii participants all the best in their training and we encourage them to learn all they can from the celebrity Chef, Colin Chung who has a wealth of experience from Hawaii and New Zealand. We are lucky to be able to have his expertise and services at our regional workshops”, he added.

The Savaii Culinary Training workshop includes visits to local farms and will conclude with a finale dinner and certificate presentation on the 7th of August.

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