Born in 1940 in Bourem in the region of Gao, Ms. Boukenem, is promoter of the accommodation and catering establishment Relais Touristique Tin-Buctu, a strong advocate for the tourism and hotel industry.

Malian gastronomy is rich and varied. It stems from the diversity and mixing of the different ethnic groups that inhabit the country.

The ingredients used in the preparation of meals include dry cereals: rice, millet, sorghum, corn and fonio. Their grains are eaten whole, in paste or in couscous form and most often accompanied by a variety of sauces.

Passionate with food and cooking, she obtained a certificate in food production from the Malawi Institute of Tourism in 2001 and started working as a chef at the Mwaiwathu private hospital where she did her internship.

Miriam Kaudzu joined Sunbird Tourism PLC in 2006 where she is currently working as an Executive Chef. She also obtained an advanced Diploma in Culinary Management in July 2011 at the Business and Hotel Management School in Switzerland.

With 20 years of experience, Johary decided to own his restaurant in 2018, Café du Musée, which is the only restaurant specialized in chocolate in the country.
It allowed him to be named Chocolate Ambassador by the first chocolate producer in Madagascar, Chocolaterie Robert.

In Madagascar, fertile soil produces incredibly nourishing and succulent aliments. His favourite recipes are the traditional meat and vegetables romazava, or pork meat and cassava leaves ravitoto.

Alex is a West Africa acclaimed career Master Chef and Chief Executive Officer of Max Culinary Services, a top-notch Liberian catering company providing excellent domestic and continental cuisines and camp management services that is growing in recognition across Liberia and West Africa.

He is an American-trained professional Chef in the Arts and Techniques of Fine Cooking from the Institute of Culinary Education, New York, United States of America, in March 2015.

In 2002, he joined the South African Chefs Association (SACA) and became one of the top chefs in 2003 in the Free State Province. Chef Donald was the only black student at Olive Chef School out of a class of 29.

He achieved the role as the Executive Sous Chef Lesotho Sun Hotel and at Black Mountain Hotel as the Executive Chef and Operations Manager. Chef Donald is the President of the Lesotho Chefs Association and the Brand Ambassador of Blue Ribbon Lesotho and has worked for the American Embassy as Ambassador Michelle Bond’s personal Chef.

He developed his passion for cooking at the tender age of ten when his mother had an accident which badly damaged her hands. As the eldest, the responsibility of cooking was left to him not knowing that he had already identified his passion for cooking.

After he finished his secondary education, he joined the University of Eldoret and pursued a Bachelor’s degree in Hotel and Hospitality Management.

Originally from Middle Guinea, Chef Barry Fatoumata Binta grew up in one of the regions of the lower coast of Guinea, with the Soussou people where she took a taste of the region’s cuisine little by little.

With 15 years of experience in African cuisine, particularly local cuisine, the great Chef has worked for almost ten years in the prestigious catering company By Issa where she continues to delight the taste buds of customers through her African cuisine.

With over 14 years of experience as professional chef and as CEO of Food Link Logistics, Chef Isaac Sackey started his career at Novotel Hotel, Accra, as a Commis Chef.
He rose to Chef de Partie and Sous Chef and is now Executive Chef with BSC in hospitality management.

Chef Isaac K. Sackey has travelled across the globe to acquire expertise on current culinary trends; he serves as a judge for cooking competitions and organizes food workshops.