- Fiji News
- Fiji Sports
By ELLEN STOLZ
In a bid to help local farmers get their produce into more hotels in Fiji, the Fiji Chefs Association announced the signing of a memorandum of understanding between the association and the Market Development Facility (MDF).
The need to supply chefs with more local produce for hotel kitchens in Fiji was the aim of their cocktail which was held at the Holiday Inn, Suva, yesterday.
Association president, Shailesh Naidu, who is also the executive chef at the Outrigger on the Lagoon, said: “It’s all about getting together with other chefs and promoting the use of more local produce in our menus and kitchens.
“But it’s also about helping to bridge the gap that exists between the farmers who supply these fresh produce and the chefs.”
Mr Naidu said the association played an important role as far as the promotion on young, upcoming talented chefs was concerned and fostering a good relationship with the local farmers.
“In the past the association had concentrated mostly in the West and we would like to work together with chefs in Suva as well this year.”
Mr Naidu said as the newly elected president he would strive to support Suva chefs and to keep the momentum going.
Holiday Inn Suva head chef, Philippe Garand, who is the association’s vice president said: “When I first started at the Holiday Inn three years ago about 70 per cent of produce I used in the kitchen was imported but today I am proud to say that has been reduced to 20 per cent.
“You can be the best chef in the world but at the end of the day if you do not have quality vegetables and produce to work with, you can accomplish nothing!
“This is why it is also important to maintain a good relationship with local farmers and have them supply you with the best, high standards produce which is critical when you are working in the hotel industry.”