In a spirited celebration of World Tuna Day, an exciting interschool culinary competition was held, emphasizing the importance of fish as a healthy protein choice and aiming to spark the interest of youth in the fisheries industry. The event took place at the Seychelles Fisheries Authority’s Production Development and Quality Assurance lab, providing a perfect backdrop for budding chefs to showcase their culinary skills.

A total of nine secondary schools participated in the competition, each represented by eager students ready to demonstrate their culinary creativity. The focus of the event was on tuna, a versatile and nutritious fish, which the students used as the main ingredient in their scrumptious dishes. Each team was provided with fresh ingredients, allowing them to experiment and create unique recipes that highlighted the flavors and benefits of tuna.

The competition was not only a test of culinary skill but also a platform to promote healthier eating habits among the youth. By showcasing the delicious potential of fish dishes, the event aimed to inspire students to consider a career in the fisheries sector, which plays a vital role in the Seychelles’ economy and culture.

The judging panel comprised four esteemed professionals: the chef from the Seychelles Fisheries Authority, an executive chef from Carana Beach Hotel, a representative from the Department of Fisheries, and a representative from the fish processing sector. Their expertise ensured that the judging process was both fair and insightful.

After an exhilarating elimination round, the competition narrowed down to three finalist schools: Belonie Secondary School, Beau Vallon Secondary School, and Anse Royale Secondary School. Each finalist team displayed remarkable talent and innovation in their dishes, showcasing a range of flavors and presentation techniques that impressed both the judges and the audience.

The students expressed their joy and pride in participating, with many noting how the event allowed them to unleash their creativity and passion for cooking. The enthusiasm in the air was palpable as teammates collaborated and learned from each other.

This culinary competition not only celebrated World Tuna Day but also played a crucial role in fostering a connection between young people and the vital fisheries industry. By promoting the nutritious benefits of seafood and showcasing its culinary potential, events like these pave the way for the next generation to appreciate and engage with their local resources.

The initiative was a collaboration between the SFA and the Ministry of Fisheries and the Blue Economy.