Maiden culinary fair to deliver cutting-edge training to culinary sector

… set to host industry titans from top hotels

The inaugural culinary fair, a ground breaking initiative is set to revolutionise the culinary arts offering chefs, food enthusiasts and aspiring culinary professionals exceptional training of international standards. It promises to host industry titans with expertise in specific areas of study, who will equip attendees with skills and knowledge that will assist them navigate the culinary space.

This is according to the Chief Executive Officer (CEO) of Dainess Chef’s School, Pamela Sarkodee, who doubles as the visionary behind the ‘Culinary Fair’ an event slated to take place on Saturday, August 31, 2024 at the premises of the institution in Accra.

Elaborating on what birthed the thought of such an event, she said is an “opportunity to bring the industry heavyweights from the well-known hotels in the culinary sphere to give back to the community” who consistently patronise their services and contributes to the sector’s growth. Top chefs from esteemed hotels such as Marriot, The White Hotel, and Chocolate Serayi, among others, will lead 45-minute sessions, sharing trending techniques, fine-dining concepts, gourmet-style dishes, and more with participants.

Ms. Sarkodee emphasised that the event, priced at an affordable price – GH¢50.00, is designed to support those eager to learn new culinary skills but who may not have the financial means to attend expensive classes.

According to Ms. Sarkodee, the fair will serve as a dynamic platform where chefs, restaurants, hotels, and the broader hospitality industry can converge, fostering a sense of interconnectedness and synergy that will strengthen the entire sector. “So, we are doing what we feel is our bidding because if we don’t do it, who will do it? Because the restaurants are minding their own business so they aren’t interconnected. They are all independent organisations. So, we want to bring them together,” said.

In addition to the hands-on culinary sessions, the fair will feature contributions from the Association of Chefs, who will offer professional guidance on navigating the industry.

Representatives from the Food and Drugs Authority (FDA) will also be on board to educate participants on critical regulations, certifications, and best practices required to operate a restaurant business.

Ms. Sarkodee urged all individuals who are curious about food, cooking, employees or employers of a restaurant, aspiring chefs or anyone who is remotely tickled by food to take advantage of the opportunity. “Do not let your palate limit you. Do not let what you are comfortable eating be an obstacle or stop you from learning the plethora of options when it comes to cuisines,” she urged.

Through this ground-breaking culinary fair, Ms. Sarkodee hopes to ignite excitement within the industry, urging Ghanaians to move beyond the conventional fried rice and chicken, or yam chips and chicken wings, and to experiment new and innovative ways of preparing food with the same local ingredients.

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