Monday, 16 April 2018

Hotel Updates: Kempinski Seychelles Resort Baie Lazare

Kempinski Seychelles Resort inspires Future Seychellois Hoteliers

Recently, a team of chefs from Kempinski Seychelles Resort Baie Lazare visited aspiring Seychellois hoteliers at the Seychelles Tourism Academy (STA). Executive Chef Hamzeh Abu El-Foul, together with three other members of his kitchen team, were invited by the Academy to help second-year Food Production students create a decadent three-course lunch, which was served to STA staff, members of the press and other invited guests.

The students were given the opportunity to gather first-hand knowledge and hands-on experience, whilst Kempinski’s chefs imparted their tricks-of-the-trade and real-life accounts of what it is like to work in an operational hotel kitchen. A passion for food and produce is an earmark of the Kempinski brand, and  Executive Chef Abu El-Foul was eager to share this passion with Seychelles’ future talented chefs.

“Great chefs need to have more than just a keen understanding of cooking techniques and ingredients − they need to demonstrate an artistic flair and creative vision,” said Chef Abu El-Foul. “After all, when a meal is served, the first thing a guest notices is the presentation. At Kempinski we try to turn the preparation and presentation of each of our dishes into a beautiful performance. That is what we tried to share with the students today.”

“We see great potential coming out of the Academy,” said the hotel’s Human Resources manager, Cheryl Marie. 

“We have had the pleasure of hosting STA students on attachment at the resort and they have demonstrated a great deal of promise, talent and enthusiasm in their roles. Kempinski is committed to developing the skills and talents of future hoteliers. These students are the future of tourism in Seychelles and we are delighted to be a part of their journey towards becoming industry leaders in their chosen fields.”

This culinary exchange programme between the Academy and the luxury hotel is set to become a regular occurrence in the Food Production curriculum.

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