The Fiji Times, 02 October 2017 – CHEFS of The Grand Pacific Hotel have been given hands-on training by Le Cordon Bleu, a cooking school based in Wellington and celebrity chef Robert Oliver.
This comes as part of a combined effort to promote sustainable use of marine products which has Le Cordon Bleu partnered with the Ministry of Fisheries and WWF.
Mr Oliver trained chefs on how they could make western dishes using local ingredients which will be a part of the concluding of the National Sustainable Seafood Summit. Read more…
