Kenneth Muriuki beat two others to win the coveted trip to the home of hospitality
Nairobi, 13th March 2014: Leading food and beverage provider for the out-of-home segment, Nestlé Professional, today crowned Kenneth Muriuki, an intern at Olesereni Hotel as Kenya’s top Junior Chef of the MAGGI junior chefs competition held at Kenyatta International convention Centre (KICC).
Muriuki, who cooked smoked pan fried tilapia served with raggou, beat two others to win the top prize, a three day trip to visit the Electrolux Factory in Italy and a weekend stay at the beautiful city of Venice.
“I am very excited today and quite grateful to Nestlé Professional for giving me the opportunity to showcase my skills,” said Muriuki, a former student at Utalii College.
In just under two and a half hours, the three contestants were tasked to prepare a main course dish in an interactive cooking demo using Nestlé products - MAGGI® Rich Flavours and Cubes- and other raw ingredients of choice, all provided by Nestlé.
“We were very impressed by the professionalism and creativity exhibited by junior chefs today. This is just the beginning of our journey to nurture the young talents in the hospitality industry in Kenya,” said Paul Nagelkerken, Nestlé Professional, Country Beverage Business Manager.
Today’s event marked the part II of the MAGGI Junior Chefs Competition that took place during the culmination of a three day Hospitality and Food Service trade exhibition (HOSTEX), an acclaimed event where players in the hotel and hospitality industry meet together to showcase latest technology in the industry.
“We were giving the junior chefs a chance to battle it out on the best cuisine and recipes, using the MAGGI® Rich Flavours and Cubes range. The students have shown great skills that are essential in meeting the taste of the modern discerning consumer and changing lifestyle needs,” explained Nagelkerken.
This year, the competition brought together three students, Tom Obedi of Utalii College emerged second position as Raymond Mbugua from International Hotel and Tourism Institute (IHTI) settled for third place.
Nestlé Professional partnered with Papyrus the authorised distributors for Electrolux- (Kitchen equipment solutions) and Puratos (Pastry baking solutions) to bring the culinary competition this year.
Nestlé Professional Regional Operations Manager, Robert Muathe, Papyrus Managing Director Bernhard Marten and Archie Athanasius, the Executive Chef at Boma Hotel were the judges in the event.
“We were assessing the chef’s skills, from novelty and innovation, taste, presentation, speed, hygiene among other culinary aspects,” explained Robert Muathe.
Nestlé Professional launched Chefs' Forum in 2013, targeting leading chefs in the hotel and hospitality industry in Kenya. Last year the event brought together over 120 Chefs and F& B Managers.
The Chef’s Forum presents a platform to showcase the usage and attributes of the MAGGI® Rich Flavor Seasoning range as well as the MAGGI® Cubes.