Nairobi to host three-day African culinary competition

The event, to be held at Boma International Hospitality College (BIHC), will focus on modern interpretations of traditional African dishes, with participants expected to use locally sourced ingredients and sustainable cooking methods.

This year’s edition will be held under the theme “Fahari ya Mapishi ya Afrika – Food Safari Expedition,” highlighting efforts to position African cuisine within the growing global gastronomy industry.

The competition comes at a time when the global gastronomy sector continues to expand, with industry estimates placing its value at over USD 1 trillion, driven by rising interest in culinary tourism and cultural food experiences.

Participants will compete in both student and professional categories, with challenges spanning starters, main courses, and desserts. Entries will be assessed based on creativity, technical execution, presentation, sustainability, hygiene, and interpretation of traditional African cuisine.

A panel of judges drawn from across the African culinary industry will oversee the evaluation process, led by Chef Shaun Michael Smith from South Africa as chief judge. Organisers say the judging process will also emphasise waste reduction and professional standards in kitchen practice.

Beyond the competition, the programme will include masterclasses aimed at young chefs aged 17 to 25, focusing on modern African cuisine, restaurant operations, and sustainable culinary practices.

Winners in various categories will receive Diamond, Gold, and Silver awards, along with additional recognitions.

Organisers stated that the competition is intended to provide exposure and mentorship opportunities for emerging talent while strengthening the link between hospitality training and industry practice.