Attracting over 200 chefs from resorts, hotels and restaurants around Fiji, the annual event gives chefs the platform to flex their skills and benchmark their talents against the industry’s best in a series of exciting culinary challenges.
“The competition encouraged us to create innovative dishes and think outside the box,” said gold medal winner, Chef Sheik Rehman. “We pushed ourselves far beyond what we thought we could ever achieve and you can really see growth in our skills set and confidence. I hope to win more medals next year!”
Chef Rehman won gold for his Prawn, Stuffed in Chicken Breast with Gourmet Vegetables, Sweet Potato Mash and Balsamic Reduction in the Static Main rounds.
“The process was incredibly involved, our chefs invested countless hours researching, training, experimenting with recipes, concepts, colours, textures, ingredients, plates and different presentations,” says mentor and Executive Chef Richard Millar. “They are the talk of the town and have made InterContinental Fiji very proud. I am certain next year’s competition will only be bigger and better.”
Described as a culinary art, the dishes were presented with elegance and flare, many reflecting the cultural nuances of Fiji.