22 chefs trained on health regulation standards for schools

With an aim to provide 100% local food in all Government schools, the Indigenous Ni-Vanuatu Agro-Industry Council (INAC) conducted a training for 22 chefs at the Agriculture department in Tagabe, Port Vila last week.

INAC project Chairman, Alain Jacobe said INAC believes this is a step forward for change.

The one-week workshop saw participants, all experienced chefs throughout Port Vila, equipped with suitable hygiene and health regulation standards to present healthy food and menus in schools.

The INAC project will roll out its first trial at Malapoa College, where the chefs will provide local menus to the school.

Mr Jacobe said the government supports the initiative.

“INAC will partner with the chefs during the project,” he said. “A one-week trial will take place to boost the project in the country.

“The government has given a year for INAC to implement its policy and we are working on that. This is also an opportunity to generate revenue.

“I would like to congratulate all participants for successfully completing the workshop and we will move on together into the next phase of the project.”

The workshop also saw the Vanuatu Bureau of Standards Chief Executive Officer, Ruth Amos highlighting the quality and standards for preparing a local food menu in the INAC project.

In her remarks, Mrs Amos said VBS has a saying, “Tingting Quality, Tingting Standard”. She encouraged all participants to apply the standards required in the kitchen to ensure a healthy living for students.

Mrs Amos added healthy food is the way forward for a healthier environment, especially for students who will be leaders tomorrow.

INAC Vice Chairman, Georgy Calo, and INAC SG, Ms Nadia Kanegai further congratulated all participants and said they look forward to the first trial.

One participant acknowledged INAC and VBS for the training. He said although they have skills in the kitchen, they have learned a lot in this one-week workshop.

“Chefs are the frontline in providing a healthy menu for the students,” he said. “A lot of knowledge was gained in this workshop that will enable us to present our menus in a standardize way for students to enjoy, more importantly with our local foods.

“This is a plus to our skills and experience. We would like to acknowledge INAC for this initiative and we look forward in working closely with both INAC and VBS to implement the project.”

All participants received certificates when the workshop ended last Friday.