When it comes to creating cuisines and fine dining, chefs play a key role in providing this experience.
Chefs in the service and tourism industry also play an important role in creating more sustainable food choices that can improve public health while reducing environmental impacts.
This green practice was emphasised in a recent masterclass which included a Chef Culinary Competition in Port Vila, Vanuatu, supported by the Australia Pacific Training Coalition (APTC) and the Vanuatu Institute of Technology (VIT) as part of the Nambanga project.
APTC has been a key partner in helping VIT reopen the Nambaga project, a vital training facility for students pursuing careers in tourism and hospitality. This initiative empowers the next generation, offering a variety of hands-on training programs, including master classes that dive into industry best practices.
The four-day masterclass showcased culinary talent while advancing the understanding of how sustainable methods and local ingredients can enhance community well-being and environmental health.
APTC’s Skills Advisor, Knox Taleo, said this approach aims to benefit both our communities and the environment by fostering a deeper understanding of how sustainability and local produce can be incorporated into culinary arts.
“Our goal with the masterclass was to enhance participants’ understanding of local crops and sustainable practices, from farm to table,” Mr Taleo said.
The chefs visited two farms on Efate as part of the masterclass to gain insights into crop cultivation and livestock management.
The competition featured three categories:
- Best Vegetarian Entrée – focusing on dishes that do not require refrigeration to minimise greenhouse gas emissions
- Best Main Dish – highlighting root crops paired with meats to emphasise the importance of topsoil preservation
- Most Innovative and Creative Dish – showcasing creativity in using healthy and nutritious local produce.
The judging panel included the executive chef at Holiday Inn, Chef Clinton Ho; experienced competitor in Australian culinary contests, Christopher Bule, and APTC’s hospitality skills advisor, Amanda Young, who has extensive experience in culinary competitions.
Ms Young commended the high level of creativity and innovation by the chefs in the masterclass competition reimagining their recipes to fit contemporary tastes or trends.
“I am impressed with how inventive the chefs are to adapt their dishes during the competition,” she said.
Chef Glen Kalmet from Erakor Island Resort, who won the “Best Main Dish” award, emphasised the significance of incorporating more local produce into hotel dishes.
“Tourists come to Vanuatu seeking the true essence of our local flavours, and I am passionately committed to delivering that in my dishes. By choosing locally sourced, seasonal, and plant-based ingredients, chefs can help reduce carbon footprints and support biodiversity. They also have the power to inspire healthier eating habits among the public and that is what we should be doing in the Pacific,” he said.
Glen is currently being assessed through a Recognition of Prior Learning (RPL) process for Certificate III in Commercial Cookery, provided by APTC.
One exciting aspect of the project is the introduction of a detailed degustation menu and pathways for RPL for the commercial cookery course. Training sessions on sustainable cooking practices have been incorporated, encouraging students to think about the environment while honing their culinary skills. Fun competitions have also been organised to spark creativity and showcase talent among the students.
These initiatives not only boost the skills and job readiness of participants but also play a crucial role in filling the gaps in Vanuatu’s tourism industry, paving the way for a stronger and more sustainable economic future for the region.
