The Emirates Culinary Guild Young Chef National Team has won the African Culinary Cup held in Mauritius on September 30 2017.
Led by chef Sagar Khadkikar from Madinat Jumeirah who has led the young team for the past five years, the team is made up of pastry chef Rushi Thammitage from Madinat Jumeirah, Kavya Krishnamurthy from JW Marriott Marquis Dubai and Aamir Hashmi from Ritz Carlton Dubai competed alongside three other teams from across South Africa, Namibia and Mauritius.
The teams had to produce a three-course set menu for 12 people with only five hours to prepare the meal from scratch, that was then judged by a panel which included Stephen Billingham, president of South Africa chefs; Sanet Prinsloo, president of Namibian chefs, Uwe Micheel president of Emirates Culinary Guild and President Mooroogun, the host and president of Mauritius chefs. The team came up with a meal from the mandatory ingredients of venison, smoked marlon and kiwi fruit.
Their efforts were awarded with a Gold medal and the team was crowned champions of the whole competition and brought the Africa Culinary Cup trophy to the UAE for the first time in the history of the competition.
“I was so proud to have been able to travel with our young chefs team this year to watch them win”, said Micheel who is also the director of Kitchens at Radisson Blu Deira hotel.
The aim of the young chef national team is to continue working together then traveling for the next ultimate competition experience the Culinary World cup in Luxembourg in November 2018 and before that in Singapore at FHA in April 2018.
This month, the Emirates Culinary Guild is supporting the Pink Brigade in their efforts to raise awareness of breast cancer.
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