Hilton Seychelles Scoops Five Culinary Awards At The 2015 Food & Hotels Seychelles Exhibition
SEYCHELLES - Hilton Seychelles Northolme Resort & Spa is delighted to announce that their chefs have won a total of 5 medals in the recent Food & Hotels Seychelles 2015 Exhibition. The event, held from October 23rd to 26th 2015, took place in the historic NSC Hall in Victoria, with chefs travelling from all over the Seychelles to compete.
For Hilton Seychelles Labriz Resort & Spa, Chef Charles John was awarded the Silver Medal for his Creative Bread display, while Chef Francis E. Arilalaina took the Bronze medal. Chef Prasanna’s creative Seafood Dishes, for which he won the Silver medal, included a starter of Palm Heart Rolls with Giraffe Crab, yam and Chayote Pickle and a main course of Red Snapper complemented with a Breadfruit croquette, Jackfruit Relish and a zingy Curry Leaf sauce.
Chef Wayne Cameron of Hilton Seychelles Northolme Resort & Spa, took the Bronze medal for the Beef Cooking category, with his starter of sundried tomato, avocado and pork belly stuffed beef roulade with a light wasabi mayo, pickled beetroot and risotto coconut sphere, and main course including marinated rib-eye, carrot lasagna, roasted mushrooms and a port jus.
From DoubleTree By Hilton Seychelles – Allamanda Resort & Spa, Chef Selwyn Pierre was awarded the Bronze medal in the Seafood Dish category.
“We are very proud of this achievement, especially since it was the first opportunity to be exposed in a competitive environment for a majority of the team” said Claus Steiner, Cluster General Manager, Hilton Seychelles Hotels. “Even more rewarding is to be able to develop the talent within the culinary team whose dedication and passion will result in extraordinary guest experiences.”
For more information on Hilton Seychelles Northolme Resort & Spa please visit: www.seychelles.hilton.com.
Images available to download here: news.hilton.com/seychellesnortholme.
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