“Events like the Fiji Chefs Competition matter because they give young Fijians a goal in life.”

These were the words of the Director of Tourism at the Ministry of Tourism and Civil Aviation, Jacinta Lal, who officiated as Chief Guest at the Crest National Salon Culinaire 2026 and Worldchefs Global Chefs Challenge Pacific Rim Semi-Finals.

In her address, Ms Lal highlighted the importance of discipline, precision, timing, hygiene, communication and teamwork, noting that these were among the key qualities being tested throughout the competition.

She also welcomed the focus on using local produce, saying there was room for stronger partnerships between the tourism, fisheries and agriculture sectors.

“In the past, we have partnered with the Fiji Chefs Association and hope to do so more to increase and strengthen synergy between Fiji and the tourism sector, as well as our fisheries and agriculture sector,” she said.

Ms Lal added that competitions like this gave young people the chance to learn from experienced mentors and explore the many career opportunities available to them.

“We recognise as Government that education must prepare our young people not only to obtain qualifications but to be work-ready,” Ms Lal further stated.

FNU Pro Vice-Chancellor TVET, Dr Isimeli Tagicakiverata, said the University was proud to host the competition in partnership with the Fiji Chefs Association. He also acknowledged Goodman Fielder International for stepping in as a major sponsor.

“Strong partnerships between education and industry are essential to creating opportunities for our culinary professionals and strengthening Fiji’s hospitality sector,” he said.

Through its College of Business, Hospitality and Tourism Studies and the National Training and Productivity Centre (NTPC), FNU continues to provide practical training to help students develop the skills and confidence needed for careers in hospitality and tourism.

“Tourism and hospitality are vital to Fiji’s economy, creating employment opportunities and supporting communities. By working closely with industry partners, we can ensure our graduates are well prepared to contribute to the sector’s continued growth,” Dr Tagicakiverata added.

Organised by the Fiji Chefs Association and hosted by the Fiji National University (FNU), the four-day competition is being held at FNU’s Bonunaqwele Nadi Campus. It brings together 155 participants, including 55 students from FNU’s College of Business, Hospitality and Tourism Studies (CBHTS).

For the aspiring chefs taking part, the competition is an opportunity to put their skills to the test, learn from experienced chefs and gain a better understanding of what it takes to succeed in the industry.

The competition will conclude with an awards ceremony tonight, recognising the skills and achievements of the participating chefs and aspiring culinary professionals.

Away from the competition, the Fiji Chefs Association, marks International Chefs Day today, with a special dinner for children at Treasure House Christian Children’s Home.

Association President Rakesh Kumar, who is also Executive Chef at the Sheraton Fiji Golf and Beach Resort and Sheraton Villas, said association members and international judges, will come together and prepare meals for the children.

“The event will bring together association members and international judges, who will prepare meals for the children as a meaningful way to celebrate the occasion through sharing, care and community spirit,” Mr Kumar added.

The initiative is a reminder that, being a chef is not just about what happens in the kitchen.

It is also about sharing skills, bringing people together and giving back to the community.