A FUNDRAISER with a difference is how Rhum-Ba executive chef Darren Braddock described The Chef’s Table Event which was held at the Sofitel Fiji Resort & Spa last night.
“This is a joint venture between the Fiji Chef’s Association and Chef’s Table Fiji and it’s to help the winners of last year’s Moffat Salon Culinaire have the opportunity to fly the flag of Fiji in Guam to compete in the Pacific Chef’s Challenge and bring gold back to our shores,” he said.
Mr Braddock said the theme for last night’s event was centred around using local ingredients in a contemporary menu.
“Its like an investment in our young talents.
“We have Nicholas Jordan from Malamala Beach Club, our junior chef gold medallist and Mohammed Shameer Khan our senior chef of the year gold medallist who we hope to send to Guam and we believe they have what it takes to fly the Fiji flag high and bring home the gold.”
Mr Braddock said regular high-level competition combined with continued exposure of young chefs to international events would go a long way in taking traditional Fijian food to international menus.
“When people go to Thailand, they look for Thai food because it has become so well established around the world and we believe the same could be done to Fijian food as well.
“If we present and plate of Fijian food in a contemporary manner, there is no reason it wouldn’t find its way on to menus around the world.”
