Seychellois chefs and sous-chefs met on Friday March 26 not to prepare delicious dishes as they usually do, but to revive the Seychelles Chefs Association.

The meeting, organised in collaboration with the National Arts Council (Nac) and held at the council's conference room, brought together 15 chefs and sous-chefs from various hotels in the country.

On the agenda was election of office bearers and Richard Mathiot was elected as the new chairman. The vice-chairman is Rolly Anacoura, secretary Egbert Zialor and treasurer Guy Abel. The five ordinary members of the executive committee are Bernard Joubert, Duval Volcy, Davidson Flore, Regis Tranquille and Jean-Claude Philo.

The new committee also appointed Hertson Philo, the association's ex-chairman, as an honorary member of the executive committee.  

During the meeting, it was decided that the Seychelles Chefs Association would collaborate with the Nac by undertaking catering jobs for certain annual activities organised by the council.  

Present at the meeting, Nac director Emmanuel d'Offay suggested that Seychellois chefs could prepare dishes for sale in stalls during different events, including a forthcoming Gourmet Gala at the Seychelles Hospitality Tourism Training Centre (SHTTC), La Misère.

Newly elected Seychelles Chefs Association chairman, Mathiot, said that he is very optimistic about the future of the association.

He thanked all those present for putting faith in him and called on young chefs, sous-chefs and cooks coming out of school to come forward and join the association so that they can all work together to promote the profession.

A chefs association was previously in existence in Seychelles, but was dissolved due to a lack of participation.

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