Chefs Delight Awards Celebrating World Food Day 2021
As we celebrate Food World Day 2021, Chefs Delight sends a message of good wishes and that no one should go hungry anywhere in the world. This year’s theme is “Our actions are our future – Better production, better nutrition, a better environment and a better life”
World Food Day is celebrated annually on 16th October to promote global awareness and action for those who suffer from hunger, and to highlight the need to ensure healthy diets for all.
This Food World Day we celebrate with some of our Chefs Delight Award-winning Chefs from Kenya. We asked them to share their signature dish as well as what think will be the future of food? What will we eat in 2050?
Here is what they had to say!
Chef Singh Marwa
Sarova Hotels & Lodges, Nairobi Kenya
By 2050, climate change, lifestyle, rising sea waters, technology and diseases will dramatically affect what we can eat and drink.
The Food-production system will be more efficient, saving the land, water and energy resources. Popular foods in the future will be Plant based, Milk – Pea Milk, Insects, Mushrooms and Wild Herbs, Bounty from the seas, Lab developed Meat and Plant protein.
HOMESTYLE COCONUT FISH CURRY
KEY INGREDIENTS
- Fresh Fish Fillet
- Onion
- Coconut Cream / Milk
- Garlic
- Coconut / Grated
- Coriander Leaves
- Ginger (Large), Chopped
- Tamarind Paste
- Spices
Chef Alphonce Muok
Villa Rosa Kempinski, Nairobi – Kenya
I don’t doubt that farmed Tilapia production in sub-Saharan will play an important source. Demand for fish will far exceed the 10million and aquaculture could be key to providing the food needed in the future
CRISPY BAKED TILAPIA
KEY INGREDIENTS
- Tilapia
- Bell Pepper
- Leek
- Garlic
- Panko (Japanese breadcrumbs)
- Crushed potato chips
- Parmesan cheese
- Butter, Oil & Spices
Archie Alvin Athanasius
Hemingways Nairobi, Kenya
I feel in the 2050’s more and more people will adapt to plant based diets with loads of fake fish and meat substitutes created in the labs. Healthy eating will continue as a craze as people want to live longer.
Eventually we will not eat anything with a face.
BEHOLD A PLANT-BASED BURGER WITH SWEET POTATO CHUCKY CHIPS AND SALAD
KEY INGREDIENTS
- Black Beans
- Chick Peas
- Sesame
- Nuts of your choice
- Oats
- Beetroot
Chef Maureen Itindi
The Boma Hotel Nairobi – Kenya
Future of food…
Consumption of fruits and vegetables and nuts will definitely double…. But red meat, meat items and sugars will reduce by a very high percentage.
NORWEGIAN SALMON
KEY INGREDIENTS
- Salmon
- Garlic
- Ginger
- Soy Sauce
- Oil, Butter and Spices
Chef Humphrey Kayange
Hermosa Garden Hotel, Nairobi – Kenya
In future, we will see both sable and radical change in what we eat and how we grow food and increase in the coming decade, in fact, the big paradox of food future is an increase in demand of more people on the planet and increase in supply from the environment.
The future of the food concept began nearly 15 years ago when genetically modified food was introduced in the United States. So in 2050 we will eat plant-based meat.
POTATO SCALES RED SNAPPER
KEY INGREDIENTS
- Red Snapper
- Potatoes
- Spinach
- Mushroom
- Beurre Blanc Sauce
Chef Dennis Chuili
Somerset Westview, Nairobi – Kenya
The future of food is dynamic. Cultural and religious factors will play a bigger role in the creation of diversified fusion cuisine. Most likely people will go low on fats, salt and carbs and embrace animal and plant proteins, with vegetables in plenty. Also, a new trend will be the use of whole grains, nuts, seeds infusion creation.
BRAISED SESAME-CRUSTED LAMB LEG
KEY INGREDIENTS
- Leg of Lamb
- Vegetable Rossettes
Chefs Delights Awards™ is a programme that was conceptualized and created in Kenya in 2013 by International Quality Awards, whose founders are from the hospitality and tourism sector.
“Kenya is well known for its wonderful hospitality world over and food is at the core of a visitor’s experience. In order to maintain standards, we believe that hotels and restaurants need to continuously improve, explore and re-invent themselves. This programme was introduced to assist and meet these needs, by engaging with the management, chefs and service teams of the hospitality industry to create a world class standardization and recognition programme, showcasing Kenya as a multi-national culinary destination”
Mansoor Jiwani, CEO/Founder
Chefs Delight & Bar/Mixology Awards
Programme Objectives:
- Create a demand for perfection & creativity as well as encouraging improvement in quality, consistency and delivery from restaurants in Kenya, and award them based on merit.
- Give recognition to the many talented chefs in Kenya who are often behind the scene, giving them an opportunity to come out beyond the swinging doors.
- Patrons will be treated to better dining experiences and quality service, as well as opportunities to explore exclusive and new menus from restaurants not previously explored by them.
