The Specialised Institute for Hotel and Tourism in Essaouira, in close collaboration with professionals in the sector, has just organised the second edition of the culinary competition under the theme "Flavours from here and elsewhere". According to Bennani Abderrahim, regional director of the OFPPT in the Marrakech Atlantic region, Moroccan gastronomy is characterised by its diversity and variety of dishes resulting from Arab, Berber, Jewish, African and Andalusian influences. A richness that has allowed Morocco to position itself in the Top 3 of world cuisine after France and Italy. The current culinary competition, he added, organised in close collaboration with the professionals of Essaouira, will allow for the enrichment and improvement of the flavours of Moroccan cuisine through a sharing exercise. This will especially benefit young trainees who will have the opportunity to work alongside experienced chefs. For Rachid Zenoual, director of the Specialised Institute for Hotel and Tourism in Essaouira, this culinary competition is the fruit of a fruitful cooperation between the institute on the one hand, and tourism professionals on the other. A cooperation maintained and consolidated by a number of events like the current competition which will allow, among other things, the strengthening of the trainees' skills, and the sharing of know-how and experience between professionals. The role of the institute, specifies Rachid Zenoual, is to provide the tourism sector with qualified human resources. To this end, 1199 graduates have obtained their diploma following specialised training since the opening of the institute in 2009. For Frédérique Anselmo, director of a hotel group in Essaouira, it is quite normal to adhere to the Institute's programme which takes charge of the training of young people who will subsequently be recruited by professionals. The trainees, she added, need the input of professionals in order to perfect their skills and know-how.