Video | Chef Kennedy at Jetwing Blue

Unlike back in the day, when imported ingredients were much sought-after, diners now look forward to dishes made using locally sourced ingredients.

In part two of the chef series in support of UN Sustainable Gastronomy Day, Chef Kennedy of Jetwing Blue talks about the significance of using ingredients from the area. Watch him incorporate this philosophy in his style of classical fusion cooking, using the catch of the day from the neighbouring lagoon and produce from the hotel’s garden.

Hospitality Insider Issue 4