Milestone for Samoa Culinary body

By Sarafina Sanerivi ,

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CHEFS: L to R: Murray Dick, Nu’uvaelua Tali, Michael Hardy.

CHEFS: L to R: Murray Dick, Nu’uvaelua Tali, Michael Hardy. (Photo: Tony Callaghan - The Samoan Photographer)

The Samoa Culinary Association (S.C.A) celebrated success at Hotel Tanoa Tusitala during the weekend. 

The cause for celebration was the completion of a 12 week training organised by the Association. 

President of the S.C.A., Joe Lam, said the training is one of the many activities planned by the Association as part of an overall effort to lift the standard of cuisines available in Samoa.  

The Continental Director of the Pacific Rim for the World Association of Chefs Societies, Murray Dick, was present and he congratulated S.C.A. as well as the graduates.

 “Working hard for something you hate is called stress, but working hard for something you love is called passion,” he said.

 “These young individuals can congratulate themselves for their commitment to achieve and their willingness to enhance their knowledge within the catering world.”

More than 20 students applied for the programme, however, only 12 were selected. Of those 12, only six graduated.

© Samoa Observer 2016

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