‘Cook & Share’ – new local Facebook group garners thousands of fans in less than a month |21 April 2020

Pierre Savy

Many people are finding comfort in cooking and baking during the coronavirus outbreak where most have been forced to self-isolate. Although the pandemic comes with its many downfalls, some have looked at the brighter side and are using their copious amount of free time to either learn or perfect their cooking skills.

‘Cook & Share’ is a Facebook group that has emerged during this trying time to provide some well-needed positivity. It is full of Seychellois amateur chefs and bakers who are happy to share and showcase their recipes. Typical Creole food such as moutak bannann, moutay and feyte are displayed alongside more contemporary Western dishes to provide a real feast for the eyes.

Created only a few weeks ago on April 7, 2020 by Seychellois Pierre Savy, the group has now gained 15,829 members and counting in less than a month – possibly a first for any local Facebook page.                                                                                                                 

Presently residing in Switzerland, Pierre explains the reasons behind his Facebook group’s enormous success.

Seychelles NATION (S.N.): What inspired you to set up the group ‘Cook & Share’?

Pierre Savy: “The group itself came as an idea while I was posting some of my dishes for snacks, lunch or dinner. While posting those dishes, people were showing great appreciation for them and kept asking how they are done. With an ever growing interest, I decided to share my recipes. It had always been my aim to do so, either through a cookbook or a website, since I love cooking and creating new dishes. As the largest social networking platform in the world, Facebook is used by many to either promote their businesses or to create a group to have people to socialize. Therefore I said ‘why not let’s give it a try’ and created this group in which I could share my recipes or recipes that I have taken from the internet but elevated it to my own satisfaction. I also wanted people to try them out at home and further share their cooking or baking knowledge.”

S.N.: Are you a professional cook or chef?

Pierre Savy: “I am not in any way a professional chef but I would categorise myself as a home chef.”

S.N.: How did your love for cooking and baking come about?

Pierre Savy: “All credit goes to my mum. She was a chef at Hotel Archipel – a well known hotel in Seychelles – some 25 years back. Being a child living with such a kind of person, I was always in the kitchen either checking or asking questions about what she was cooking at home so that I could learn as much as possible. During my teenage years, I used to work at the same hotel throughout school holidays as a trainee in the pastry section. There, I learnt so many things from the pastry chefs I met. It was not easy but if you want to learn something you need to have patience and perseverance to accomplish your goals. However, in the end I chose a different path from what my mother was doing; although I did opt for the Seychelles Tourism Academy I chose to study restauration. The tourism industry has, is and will always be one of my favourite fields of work in which I kept learning more and more about food. Meanwhile at home, I tried to add up all that I have learnt and attempted to cook for others. This passion continues to grow, even now.”

S.N.: Did you ever expect the group to gain so many members in a matter of days?

Pierre Savy: “To be frank, I did not expect so many followers in this short amount of time. But I am really encouraged by their enthusiasm because it shows how much people love to see what I prepare. I also look forward to seeing the dishes other people have tried. I would like to thank the members for making this group a success – without their time and effort it will not have been possible.”

S.N: What do you think sets your group apart from other Facebook cooking groups?

Pierre Savy: “When I created this group, it was for one reason, to share various recipes of food that I cook and bake. It is different because it is a group where we not only show the photos of what we make but we also share our recipes and knowledge. There are other groups similar to ‘Cook & Share’ around the world but it was good to have one for our small archipelago. ‘Cook & Share’ includes both creole and international dishes as well as the easiest methods one can prepare those dishes – they might look difficult yet they are easy. Additionally, the group is trying to help people who are skilled in cooking and baking to show them to others and assist beginners in cooking and even make them like their kitchen more, to show them how cooking and baking is fun. I hope that the group is also helping those stuck at home to not be bored and, above all, bringing family members together. I do hope it remains the same.”

S.N: This lockdown period is forcing a lot of people to stay home and cook at home. Which do you prefer, home cooked food or restaurant/take away food?

Pierre Savy: “My home cooking comes first. Being able to choose what you want to add to your food is the best thing. I will not say I don’t like restaurant or takeaway food, but this comes second on my list and becomes an option only when I am really tired from work, on a special occasion or while out with friends. But to note quick, take-away food is also a way to learn because afterwards it can be prepared at home for a low cost, once you have managed to enjoy it and know what the dish consists of.”

S.N.: What's next for your group?

Pierre Savy: “Now we are trying to keep the group more active and enjoyable by doing weekly games. I’m also hoping to introduce my new website, also called ‘Cook & Share’, to the members and which will have all of my recipes.”

S.N.: Lastly, can you share a quick and easy recipe with our readers?

Pierre Savy: “Moutay is a well-known traditional snack in Seychelles and I would like to share the recipe with you – it is quite easy.”

Compiled by Elsie Pointe