Young chefs from the Faculty of Hospitality and Tourism Studies (FHTS), The Maldives National University (MNU) showcased their culinary knowledge, technical skills and creativity at the Hotel Asia Exhibition & International Culinary Challenge 2024, gaining practical experience in a professional competition environment.

FHTS students Ms. Aishath Rana Shareef, Ms. Maazina Mohamed, Mr. Moosa Rashwan Naeem, Mr. Mohamed Haaish Saagib, and Ms. Fathmath Zumya participated in the Young Chef category, demonstrating their culinary capabilities while working in accordance with professional competition standards.

The students prepared for the competition under the mentorship and guidance of FHTS lecturers Ms. Aishath Sobaha Hussain, Ms. Aminath Shaanee, and Ms. Zulaikha Reesha Rashaad. The preparation process provided students with opportunities to strengthen their practical skills and apply their academic knowledge in preparation for a professional industry setting.

Competing alongside industry professionals in the Young Chef category, the FHTS students achieved Third Runner-Up and a Silver Medal, in addition to receiving the Most Promising Young Chef Award.

The competition provided the students with an opportunity to demonstrate their capabilities alongside experienced competitors while gaining exposure to professional culinary standards and expectations. Feedback and insights from the judges further supported their learning by helping the students identify areas for continued skills development and professional growth.

Participation in the Hotel Asia Exhibition & International Culinary Challenge complemented the students’ academic learning through experiential learning and practical skills development. Preparing for and participating in a professional culinary competition enabled the students to apply their knowledge in a competitive environment while developing skills in culinary creativity, presentation, precision and professional performance.

The mentorship provided by FHTS lecturers throughout the preparation process also highlighted the value of academic guidance and practical training in developing the knowledge, skills and professional competencies required within the hospitality industry.

The experience further provided opportunities for students to engage with industry professionals and gain a better understanding of the expectations of the world of work. Such exposure can contribute to students’ employability and professional confidence as they prepare for careers in the culinary and hospitality sector.

The achievements at the Hotel Asia Exhibition & International Culinary Challenge 2024 reflect the students’ commitment to developing their culinary capabilities and the contribution of their lecturers through mentorship and guidance. Through opportunities such as professional competitions, FHTS continues to support quality education, skills development and lifelong learning, preparing students to contribute effectively to the hospitality and tourism industry.