A three-member team from the Maldives has been recognised as the “Most Promising Talent” at the Asian Pastry Cup 2018.
In a first for the Maldives culinary industry, Chef Aminath Hameed from Conrad Maldives Rangali Island, Chef Ibrahim Fareed from Soneva Fushi and Chef Indra Kumar Limbu from Hulhulé Island Hotel (HIH) participated in the event, held from April 24 to 25 at the Singapore Expo during Food and Hotel Asia 2018.
Their participation was sponsored by leading resort supplier Bestbuy Maldives (BBM) and Maldives Exhibition and Conference Services (MECS).
“Congratulations to our chefs who recently participated in the Asian Pastry Cup 2018 and were named the Most Promising Talent after competing with over 12 countries. We are delighted regarding this achievement and will keep on supporting the promising Maldivian Culinary Industry,” Mohamed Mazloom, Director at CEO of BBM, was quoted in a statement, as saying.
The Maldives team competed alongside Asian culinary giants like Australia, Singapore, Japan, Korea, Malaysia, China, India, Taiwan, Philippines, Sri Lanka and Syria in an eight-hour-long competition, which saw the preparation and presentation of a chocolate showpiece, a sugar showpiece, 18 plated desserts and two chocolate pastries by each team.
The chefs from Maldives were awarded the Most Promising Talent award by a jury comprising the likes of Gabriel Paillasson, President D’honneur of World Pastry Cup; Philippe Rigollot, World Champion and International President at World Pastry Cup; and Jean-Francois Arnaud, Asia President at World Pastry Cup.
“We are extremely proud to be in partnership with BBM to allow the talented chefs in the Maldives to participate in the Asian Pastry Cup 2018. It truly was a delight to witness our Chefs receive the ‘Most Promising Talent’ at such a renowned competition,” Husnie Rauf, General Manager of MECS, said.
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.
A special training programme was recently 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 exposed Maldivian chefs to the latest techniques and methods of pastry.
Joy Island hosts first Gourmet Week with Chef Roberto Valbuzzi
Joy Island has successfully hosted its first Gourmet Week appointment with the young and talented Chef Roberto Valbuzzi from 30 September to 9 October 2023.
The well-known Italian television personality Chef Valbuzzi strives to combine contemporary cooking techniques with family-passed culinary traditions to produce culinary masterpieces in the Lake Maggiore region. As a result, he was given the title of Territory Ambassador on the Gambero Rosso 2023/2024 Lombardy guide.
Arrival of Chef Valbuzzi has delighted the guests of Joy Island with a culinary experience that was inspired by Crotto Valtellina, creating menu items that resonates with his artistic persona. Ranging from typical Italian “Sciatt” to dishes that mix tradition and innovation, the aim is above all to enhance Italian food and wine heritage, well represented in Joy Island which even boasts a dairy in the resort.
The Cocoon Collection gastronomic weeks events always pledge an unforgettable culinary experience, loyal to Italian tradition and philosophy but full of creative ideas.
Kandolhu Maldives announces extraordinary collaboration with renowned Chef Yoni Saada
Celebrated for his expertise in Contemporary Mediterranean cuisine, Chef Yoni Saada will be gracing the island from 13th -18th November 2023. During his stay, he will be showcasing a series of exclusive culinary events at Olive, one the five enticing restaurants on offer on the island, for our guests on the island.
Yoni Saada, the son, and grandson of esteemed Marais butchers, ventured into the culinary world early on at 19, he started by pursuing studies of cuisine and bakery at Ferrandi in Paris. In 2006, at 25, he opened his very first restaurant “Osmose”, and became renowned after participating in the TV show Top Chef show in 2013. The same year, he opened “Miniatures”, a semi-gourmet restaurant of French tapas. In 2014, his new project “Bagnard” was selected Project of the Year by the Gault & Millau guide. Yoni Saada also received the 2014 Young Talent prize.
This extraordinary collaboration with Chef Yoni Saada continues with the resort’s dedication to creating unforgettable moments for our guests, assuring a culinary experience that stands unparalelled. Moreover, a handpicked array of Chef Yoni Saada’s exceptional creations will become a beloved addition to the Olive menu, extending the opportunity for future guests to relish and savour his culinary mastery long after the exclusive event has concluded.
Hurawalhi Maldives announces exclusive collaborations with Michelin-star Chef Dominik Kappeler
Hurawalhi Maldives, the adults-only paradise located in the Lhaviyani Atoll, is set to welcome Michelin-star Chef Dominik Kappeler to collaborate with Hurawalhi’s very own Executive Chef Harshal Antil to create culinary masterpieces at Hurawalhi’s world famous 5.8 Undersea restaurant.
Chef Dominik Kappeler, chef and owner of Munich’s celebrated dining destination Showroom, was born to a restaurant-owning family and in the culinary world his name is synonymous with excellence and innovation. The bespoke menus will incorporate local ingredients picked from Hurawalhi’s organic gardens and will emphasise Kappeler’s playful style with an elevated twist to inspire discerning palates.
“I am honoured to be the guest chef at Hurawalhi Maldives. The beauty of this tropical paradise is a perfect canvas for our culinary creations,” says Chef Dominik Kappeler, “Collaborating with the talented Chef Harshal Antil and the remarkable team at Hurawalhi promises to be an unforgettable experience, and I am eager to bring a taste of Showroom to the resort.”
Apart from this exciting culinary partnership, Hurawalhi Maldives will host Sommelier Christophe Pelaud showcasing a palette of Moët Hennessy exquisite selection and Sommeliere Dora Dzurjak. Together with Hurawalhi’s resident sommelier team, they will curate a delightful selection of champagnes and wines from around the world to impeccably complement Chef Dominik Kappeler’s menus.
Sommelier Christophe Pelaud is originally from France and travelled all over the world gaining over 35 years of experience including training in several three Michelin star restaurants in Paris. Sommeliere Dora Dzurjak started her career in Budapest’s hospitality scene, today she has over 15 years of professional experience.
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