The culinary competition “Les Petits Chefs en Herbe”, aimed at young people aged 8 to 13, is making a comeback on June 8 and 9. This event will take place as part of the Food and Well-being Festival at the SVICC. Organized by Events Plus, this competition will see the participation of 12 children who will have the opportunity to demonstrate their culinary talents.

In addition to eating, cooking offers many benefits. For children who get their hands dirty, it is an enriching activity that helps develop several skills, such as autonomy, self-esteem, a sense of responsibility, dexterity and concentration.

For those who already have some basic cooking skills, Events Plus puts them into action with “Les Petits Chefs en Herbe”. This competition, organized in partnership with Radio Plus, Télé Plus and Le Défi Media Group, aims to encourage and promote young cooking enthusiasts by offering them a platform to demonstrate their talents. Gwendoline de Speville-Genestar, Brand & Marketing Manager at Events Plus, says: “This competition is aimed at children who are already familiar with cooking. We hope, through this initiative, to discover new talents. The young participants will have to prepare delicious dishes with a touch of creativity and a beautiful visual.”

For Yan Mayer, director of Proxifresh, a company specializing in the distribution of fruits, vegetables and other high-end gourmet products, this competition is a crucial means of ensuring succession, particularly in the hotel industry. “We are very happy to be one of the sponsors of the competition, as it not only discovers talents, but also motivates young people to join the hospitality sector. Currently, the next generation is awaited. With this type of competition, we hope to see talents emerge who, in the future, will ensure the continuity of the hotel industry and make our island proud,” he says.

It will kick off during the Food and Wellness Festival on June 8, from noon to 2 p.m. The little cordon bleus, 12 in number, will have 45 minutes to prepare breakfast. “We will have two groups of 6 participants. The theme of the first test is 'I make myself a great breakfast'. Given that breakfast is the most important meal of the day, each candidate will have to prepare one that is complete, with cereals, fruit, an omelette and a drink,” confides Emmanuelle Coquet, member of the jury. On this occasion, the competition partners will set up a stand where candidates will be able to stock up on vegetables, chicken, fruits, eggs and other ingredients needed to prepare their dishes.


To succeed in convincing the jury, composed of Emmanuelle Coquet, Promotion Director of Bocuse d'Or Mauritius, Renaud Azema, general director of Vatel Mauritius – Hotel & Tourism Business School, Nizam Peeroo, president of Bocuse d'Or Mauritius, Jerry Bastiaan Program Director Bocuse d'Or Mauritius, and Lalaina Ravelomanana, Malagasy chef of the Petit Marais restaurant in Madagascar, the little chefs will have to show creativity. They will be judged on several criteria, including the balance of food, taste, work organization, technique and cleanliness.

Subsequently, six candidates will be qualified for the second test, which will be held on Sunday June 9 from 11 a.m. to 1 p.m., still at the same location. This time the theme will be “I’m making lunch for my family.” Participants will have to use pasta as well as salad, sauces, herbs and other ingredients, all in 45 minutes.

After this second round, the two selected finalists will continue with the final, where the theme will be “I’m preparing dinner for mom and dad.” “For this final test, the chicken will be imposed. Participants will have to use their imagination to create an interesting dish with this ingredient,” emphasizes Emmanuelle Coquet. The big winner will be awarded magnificent gifts.

The public is warmly invited to come and encourage the participants throughout the two days of competition. Please note that the competition is sponsored by: Innodis, Nestlé, Inicia, Freelance Distributors, Quality Beverages Ltd, Panzani, Fiou-Ki, Bocuse d'Or, Vatel Mauritius – Hotel & Tourism Business School, Proxifresh and L'Épicerie.

The 12 participants

  • Amalia Sangeeleemootoo – 8 years old
  • Julia Therond-12 years old
  • Victoria Therond – 10 years old
  • Gauthier Therond – 8 years old
  • Aimelyne Jolicoeur – 8 years old
  • Muhammad Rayyaan husayn Akbar- 13 years old
  • Toshini Bunoomally – 8 years old
  • Mia Raboude – 8 years old
  • Noemie Neilla Sardine – 13 years old
  • Léo Mayer – 12 years old
  • Shan Poonit- 9 years old
  • Germina Christiana Jean-Nicole – 10 years old

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