Chefs Symposium 2024 Concludes


Maldives
Culinary News
Events
PUBLISHED October 02, 2024 | updated October 02, 2024 12:01

Chefs Guild of Maldives (CGM) has successfully concluded the first edition of the Chefs Symposium, a biennial gathering of culinary professionals from across the Maldives. The symposium serves as a platform for industry experts to share knowledge and discuss the latest trends in the culinary industry. This inaugural edition doubled as a celebration of the 10th anniversary of the Chefs Guild of Maldives.

To mark this significant milestone, CGM launched three exciting new initiatives aimed at solidifying the development of the Maldives’ culinary industry:

1. The release of the first edition of “Chefdom”: CGM’s annual publication, which in this inaugural edition, offers a comprehensive overview of the organization’s achievements and activities over the past decade.

2. The launch of the National Culinary Pool: a pool of elite chefs who will represent the Maldives at both national and international culinary competitions. Members of the pool will receive ongoing training and evaluation to refine their skills and elevate Maldivian cuisine on the world stage.

3. The Young Chefs Club of Maldives: This youth chapter is a platform to bring together young chefs and culinary students under the age, with the goal of nurturing the next generation of culinary leaders in the Maldives.

Additionally, CGM launched its official website, which will act as the central hub for the organization’s work, announcements, and activities.

The Chefs Symposium featured two keynote addresses delivered by internationally renowned chefs:

1. Chef Jordi Noguera Pey, co-founder of the acclaimed Foc Restaurant chain in Singapore, spoke about the role of chefs in the 21st century.

2. Chef Andreas Muller, a culinary expert and WorldChefs-certified international judge, spoke about sustainable culinary practices.

Attendees also engaged in two panel discussions led by local culinary and hospitality professionals. These panels explored the topics “Introducing Maldivian Gastronomy to Guests”, and “Challenges faced by Chefs”.

In her speech at the symposium, Chefs Guild of Maldives’ President Mariyam Noordeen expressed her gratitude to all those who supported the organization throughout its 10-year journey.

“I am optimistic about the future of the Chefs Guild of Maldives. Together, we will continue to push boundaries and develop talent, celebrate food, and lead the way in shaping the future of culinary arts in the Maldives,” said Mariyam Noordeen.

Comments

Please login to Comment


NEWS ARCHIVE