The first ever, culinary demonstration fair for over 50 international and local chefs in the hospitality industry was held on Tuesday in Accra to boost tourism.
Under the auspices of Koala shopping Centre and the La Palm Royal Beach Hotel, the participants were taken through preparation of delicacies using creams from Elle et Vire, the French top dairy manufacturing company.
The demonstration was conducted by Monsieur Christian Frenot, the renowned French International Chef and Culinary Adviser to the Elle et Vire.
The participants were drawn from Golden Tulip Hotel, La Palm Royal Beach Hotel, Koala Bakery, Novotel, Volta Hotel, Ghana Airways Catering Services and the Labadi Beach Hotel.
The rest were, Flair Catering Services, the Japanese Embassy, Cote d'Ivoire and Alisa Hotel.
Mr Safwan Wolley, Managing Director of Koala Shopping Centre, the sole agents of Elle et Vire products, said the programme by Monsieur Frenot was to demonstrate the uses of Elle et Vire creams in the preparation of all manner of delicacies without compromising quality but maintaining high international standards.
He said that would upgrade the skills of the participating Chefs as well as ensure that professional chefs used top quality diary products brand in a very profitable way and it was all attractive to tourists. Recipes demonstrated with the Elle and Vire brand creme included, sweet cocktails using cr?me liquid and creme brulee, creme special cuisine for fish and poultry. Briefing the Press after the demonstration, Monsieur Frenot said every year he travelled to over 50 countries to hold similar fairs for Chefs.
He said normally he studied the visiting country and the locality in question to enable him select and use their products for the culinary demonstrations to enable the chefs to also practice.
He noted that such international exposure of cuisine was a sure way of attracting tourists to Ghana and makes them felt at home. Commenting on the involvement of the participants, Monsieur Frenot said, "I am very much impressed by their fore knowledge in catering, and they were very interesting."
Participants were each presented with certificates.
