Utalii pushes Kenya to fourth position in hospitality contest

Artistic impression of proposed multi-billion Ronald Ngala Utalii University College and Hotel in Vipingo, Kilifi County

MOMBASA: Kenya came in fourth after Malaysia, Spain and the UK in the world’s first ever International Young Chef Olympiad contest that saw participation from over 15 countries in Kolkata, India.

The country was represented by hospitality training institute, Kenya Utalii College. The contest was initiated by the International Institute of Hotel Management, which is part of the IndiSmart Group - a conglomerate that operates the IndiSmart Hotels.

The hotels offer a wide range of services in the field of hospitality management, education training  and consultancy in India and the South East Asia, and is supported by Tourism Ministry of India.

Kenya Utalii College, which was Kenya’s only representative in the competition, had a student Ian Iganze, as the delegate and food production lecturer (Chef Jafred Kipande), who accompanied him to the three-day event.

College Principal Kenneth Ombongi, who congratulated the duo, underscored the institution’s role in promoting professionalism in the local, international hospitality and tourism industry.

“The African continent was represented by two countries. Utalii College carried the flag for Kenya. The outcome of the competition continues to re-affirm our commitment to produce a professional human resource base for the local and global industry,” Dr Ombongi said yesterday.

Dr Ombongi said the exposure acquired by lecturers and students through such international activities supplement the college’s conceptual and practical training. ‘’We are proud of the young man for his starling performance, his lecturer for professional guidance and the entire Utalii fraternity for providing him with an enabling support system,” said Dr Ombongi.

Chef Kipande said the competition provided him with a platform to enrich his culinary experience and expertise. The cultural exchange among participants also provided an avenue for the contestants, organisers and judges to appreciate dynamism within the hospitality industry.

Iganza said the exposure to latest trends in the market provided him with an opportunity to interact with his peers in the industry.

The first year student was also in a position to interact with David Foskett, a publisher in culinary arts, whose books are used at Kenya Utalli College as a learning resource. During the competition, Mr Iganza won a trophy for the Best Outstanding Dish for a Mango Mousse he made as a dessert.