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Maldives to compete for first time at Asian Pastry Cup

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A three-member team is set to represent the Maldives for the first time at the Asian Pastry Cup.

Chef Aminath Hameed from Conrad Maldives Rangali Island, Chef Ibrahim Fareed from Soneva Fushi and Chef Indra Kumar Limbu from Hulhulé Island Hotel (HIH) will compete in the event, held from April 24 to 25 at the Singapore Expo during Food and Hotel Asia 2018.

Their participation is sponsored by leading resort supplier Bestbuy Maldives Pvt Ltd (BBM) and Maldives Exhibition and Conference Services (MECS).

“I believe that it’s a golden opportunity for us to compete in an international platform like this. We as team Maldives will take the full use of this opportunity and look forward to winning or bring a certain level of knowledge into the Culinary Industry. I’d like to thank BBM and MECS for their continuous support throughout this journey,” says Chef Aiminath Hameed.

“Our aim in this prominent Asian competition is to bring honour to our country. I would like to truly thank my family, Soneva Fushi kitchen team, BBM and MECS management and everyone who has helped for this opportunity,” says Chef Ibrahim Fareed.

Commenting on their participation, Chef Indra Kumar Limbu states: “It will be a great experience to meet world-class chefs to exchange ideas and it will help me to grow more to achieve the goals of becoming a world-renowned chef. Finally, I would like to express my heartfelt gratitude to my Hotel, Chef Ravi and BBM for their support.”

The Asian Pastry Cup is a competition held in the same format as World Pastry Cup, one of the most prestigious culinary competitions for pastry chefs. Each team consists of three individuals – two of which will create the showpieces, chocolate cakes and plated desserts, and a jury member who will be part of the judging, which is led by the founder of the World Pastry Cup Gabriel Paillasson.

Associated with the “Club Coupe du Monde”, the Asian Pastry Cup is the official selective platform in Asia to the World Pastry Cup in Lyon. The Asian Pastry Cup aims to:

  • Ignite creativity and interest in culinary art,
  • Raise the status of the pastry industry in the region,
  • Provide a platform for communication and education for pastry enthusiasts in Asia; and,
  • Promote the best Asian Pastry Chef of the year from the region.

BBM together with MECS, the organisers of the the annual Hotel Asia Exhibition and International Culinary Challenge, believe in invigorating the skills of the local chefs and improving the Maldivian culinary industry, and have taken this initiative to sponsor the team at the Asian Pastry Cup for the very first time. Apart from this, they have sponsored local chefs to various other competitions in Dubai, Singapore and Hong Kong.

BBM and MECS also take a very keen interest to impart knowledge, skills and latest techniques to the chefs in the island nation, and has conducted a series of Masterclass Workshops of the topmost figures in the global culinary industry such as award-winning Michelin-starred chefs, Bocuse d’Or winners, Culinary Olympic Champions and professors in gastronomy just to name a few.

“For the past few years, we have set our goals to improve and set forth the culinary industry of the Maldives by grooming Maldivians and giving them an opportunity to showcase their skill and artistry in international platforms,” says Mohamed Mazloom, the CEO of BBM.

“We have set the stepping stones in the right direction to further develop the Maldivian Culinary industry into world-class.”

A special training programme will also be conducted at the Hulhulé Island Hotel from March 9 to 12 by award-winning Pastry Chef Leslie Teong and world-renowned Chef Alan Palmer. The four-day training camp will expose Maldivian chefs to the latest techniques and methods of the Pastry.

Ravi Fruit, one of the official founding partners of the Asian Pastry Cup, is represented in the Maldives by BBM who would be jointly hosting this training with MECS.

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Atmosphere Core introduces Master of Sushi to Maldives

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With Asian cuisine in such popular demand for those with a palette for the freshest of Indian Ocean seafood, Atmosphere Core announces a truly unique collaboration with internationally-renowned Japanese Chef Satoshi Tsuru. A first for the Maldives, Chef Tsuru’s inaugural visit to the archipelago will share an immersive educational journey of remarkable knifesmanship and culinary talent, upskilling the hoteliers’ chefs.

Renowned for his distinct passion for the minutest of details, Chef Tsuru will join Atmosphere Core’s Corporate Team in delivering a series of highly focused masterclasses at both the forthcoming new 5-star ‘RAAYA by Atmosphere’ and the groups’ premier flagship private island ‘OZEN RESERVE BOLIFUSHI’.

Anupam Banerjee, Vice President Food & Beverage is the creative mind behind this special collaboration, “In preparation for launching ‘RAAYA by Atmosphere’ on the 4th of July, over the past month, a collective of our top international head chefs have been participating in ‘knowledge share’ classes, presenting training courses on new and novel culinary techniques with our growing RAAYA team.

“Taking this cross-training approach to the highest level, we extended our invitation to Chef Satoshi Tsuru for the exclusive launch his signature approach to ‘Sushi Happiness’ at RAAYA. His mission – to guide a select group of specialist island chefs in the age-old tradition of Japanese cuisine craftsmanship using local catch, vegetables and plants from Maldives and from our island. Chef Tsuru will share decades of kitchen experience deeply rooted in Japan’s historic sushi restaurants, in particular the world-famous ‘Ginza Shop’ in Tokyo established back in 1935,” added Anupam.

Innovative collaboration with such an esteemed name from world of Japanese cuisine meant it was only fitting that Atmosphere Core extended the invitation to also mark the recent launch of ‘Soyi’, a pan-Asian concept restaurant located on OZEN RESERVE BOLIFUSHI, the company’s flagship private island.

Anupam added, “On OZEN RESERVE BOLIFUSHI, Chef Tsuru will again lead inspiring masterclasses to the already highly regarded island chefs. Not only do these courses develop our in-house talent, but they also mark appreciation for the skills we already have in our F&B team. These classes are as enjoyably rewarding as they are educational, and moving forward, I am positive each participant will appreciate the talent Chef Tsuru has demonstrated in his illustrious career.”

Responding to Banerjee’s comments, Chef Satoshi Tsuru concluded, “It is an honour to be invited by Atmosphere Core and Anupam to assist in sharing some of my lessons of life as a chef. Japanese cooking is like an artform and for the best results you need to find the perfect balance of ingredients and craftsmanship. I aim to teach as much about flavour and ingredients, as I do about knifesmanship, complimented by the final presentation of each masterpiece dish.”

As an added experience, guests who book RAAYA by Atmosphere can enjoy the culinary delights of Chef Satoshi Tsuru for dates staying 4th to 6th July and at OZEN RESERVE BOLIFUSHI, guests can see and taste the chef’s craftsmanship from 10th July to 12th July.

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Intercontinental Maldives welcomes Chef Mauro Panebianco for exclusive residency

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InterContinental Maldives Maamunagau Resort has announced a week-long residency with Mauro Panebianco, an excellent chef known for his exquisite take on Italian cuisine. Set to take place between April 27th and May 4th, guests can look forward to an incredible culinary spectacle as the chef will be preparing various dishes for 3 nights at Lighthouse, an oceanfront culinary gem renowned for its brilliant Mediterranean culinary creations and scenic views.

Passionate about food since his early years, Chef Mauro has over 3 decades of experience mastering Italian cuisine. Originally from Busto Arsizio, a city that serves as the gateway to Milan, Chef Mauro has worked with a series of renowned establishments around the world, including La Terrazza in Rome and the Giorgio Armani restaurant in Munich. He is currently the Executive Chef of Cantinetta Antinori in Moscow, where he has spent nearly 2 decades honing his skills in crafting the finest Italian dishes and pastries.

The talented chef will also help host a management cocktail event, presenting his signature canapes and offering guests a glimpse into the artistry behind his creations. Driven by his passion for culinary excellence and a desire to impart knowledge, Chef Mauro will organise a masterclass delving into the intricate techniques of preparing pasta and pesto from scratch. This enlightening masterclass will offer participants a hands-on experience and inspire them to develop their skills in creating the essential elements of Italian cuisine.

Chef Mauro believes in infusing every dish with emotion, offering guests a journey of exquisite simplicity and taste that leaves a lasting impression on their senses and memories. During the residency, he will be showcasing his culinary artistry for 3 unforgettable nights, crafting gastronomic masterpieces that embody his philosophy and embrace the timeless elegance of Italy, creating a truly exceptional dining experience.

The Lighthouse restaurant, where this incredible gastronomic journey will take place, celebrates the rich Mediterranean cuisine and sources the finest ingredients and seafood. Located at an enchanting lighthouse, the restaurant offers a breathtaking 360-degree view of the property and the serene Indian Ocean. With its warm and inviting atmosphere and alfresco setting, complemented by the exquisite dishes prepared by Chef Mauro, the Lighthouse restaurant is the ideal choice for discerning diners seeking an elegant dining affair.

Tucked away in the secluded Maamunagau island, this astonishing resort offers a charming setting where guests can unwind and immerse themselves in the natural beauty of this tropical archipelago. With Chef Mauro coming soon to join the resort for his residency, diners are invited to embark on a culinary voyage to the heart of Italy, where every dish reflects the passion, expertise, and artistry of this authentic cuisine.

Rates for stays in April 2024 start from USD 1058 ++ per night in an Overwater Pool Villa, including daily breakfast for two and Club Intercontinental benefits including complimentary daily afternoon tea, aperitif hour and pool refreshments. For more information, please visit www.maldives.intercontinental.com or contact reservations.icmaldives@ihg.com.

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Taste of ‘Just Veg Festival’ at Atmosphere Kanifushi with renowned Chef Fabrizio Marino

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Across the globe, people continue to be drawn to vegetarian, health-conscious cuisines. Beyond their visually appealing presentation, these flavourful plant-based and fruit-forward meals offer a world of benefits. Embracing this ethos and responding to increased demand, Atmosphere Kanifushi announces a ‘summer special’ leading up to the Just Veg Festival scheduled for Q3 2024. Widely acclaimed Italian Chef Fabrizio Marino will host the culinary event from 21st to 26th June 2024 at the award-winning Just Veg speciality restaurant.

Guests will be treated to an exclusive five-course dinner hosted by Chef Fabrizio, on pre-booking complimentary with the Kanifushi PlanTM. The spectacularly innovative progressive menu lines up two new recipes, a coconut-milk-based creation bursting with flavours and a progressive dish that blends Indian and Italian cuisines. Also back on popular demand is the fresh smoked cottage cheese and vegetables dish, ‘Bite By Bite.’ Many of the ingredients, from coconuts to herbs, are handpicked by the chefs from the restaurant’s own garden.

“Summer brings with it fresh harvests, and in fact June is also celebrated as the Fresh Fruit and Vegetable Month in some countries. Studies have shown that a plant-focused lifestyle can help in reducing health risks. At Just Veg there’s a conscious effort to introduce meat alternatives to travellers, from protein-based dishes using cottage cheese and legumes to greens and the use of truffles for a touch of indulgence,” says Raman Gomathi, Director of Food and Beverage at Atmosphere Kanifushi.

Chef Fabrizio is the soul of infamously-refined vegetarian restaurant Maggese, located in Tuscany countryside. For the past three years, he has been travelling across the ocean to Kanifushi, where he closely collaborates with the culinary team to present the Just Veg festival and refresh the restaurant’s menu with an artistic, innovative and flavoursome touch.

Commenting on this special summer edition, Chef Fabrizio states, Fabrizio says “I’ve always pushed the boundaries; recreating sumptuous, homely favourites by choosing the finest natural ingredients, and letting the fruit and vegetables speak for themselves. This year, we’re bringing the richness of Indian and Italian flavours to the plate. Inviting guests for a uniquely-mindful dining experience, as they connect over food, wine and the beauty of the Indian Ocean.”

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