The Seychelles Tourism Board and its Tourism Academy has launched their 2011 Culinary Competition following the success of its first two competitions. The third edition of the competition launched this week is again organized solely for Seychellois culinary professionals.

The launching took place in a small ceremony on Tuesday, September 6, at the ISPC Seychelles catering firm in Victoria. Present for the launch were the Chief Executive of the Seychelles Tourism Board, Alain St.Ange; his deputy, Elsia Grandcourt; the Principal of the Seychelles Tourism Academy, Flavien Joubert; and Alfred Fourcroy of ISPC.

Several other representatives of the Seychelles Tourism Academy also attended the ceremony.

The Seychelles National Culinary Competition is organized yearly by the Seychelles Tourism Board and its Tourism Academy, and has as its main sponsors the ISPC Seychelles, OCEANA Fisheries, and Movenpick Ice Cream. Other sponsors of the event include Hilton Seychelles Northolme Resort&Spa, and Cable&Wireless Seychelles.

This year, the finals of the competition will be held between October 25 and 27; however, contestants will have to sit for the preliminaries, which will take place from October 4-6, before they can advance to the finals. Finalists are given 2 weeks to prepare for their recipes before their cooking skills and talents will be put to the test.

The competition has t3 categories – Cold Recipe, Warm Recipe, and Dessert – which ends with a Fundraising Gala Dinner, during which the winning dishes are served, and the winners are awarded with their prizes. Funds raised from the evening go towards the Seychelles Tourism Academy.

This competition is open to all Seychellois culinary professionals, and hotels and restaurants are allowed to pit one candidate per category. A contestant is, however, allowed to try his luck in all 3 categories.

Speaking at the launching of the competition, Mr. Fourcroy of ISPC Seychelles said they are once more inviting all local chefs to come forward and show their talents and creativity. “We are again calling on all Seychellois culinary professionals to participate in the contest to make it more challenging and competitive,” he said. He added that organizers of the competition are committed to inspiring culinary excellence among the Seychellois culinary professionals and preserving the traditions and quality of classic cuisine.

On his part, Mr. St.Ange said that the culinary competition falls well within the concept of the “Seychelles Brand of Tourism” that was launched by President James Michel last year.

“This culinary competition serves as an ideal platform for Seychelles to claim back its tourism industry. It offers our local chefs the opportunity to showcase their skills and talents, and more so it provides them with the encouragement and recognition which they merit,” said Mr. St.Ange.