Each year tens of F&B establishments send their best chefs to Horeca Kuwait. The prestigious stage for star chefs to shine and show their cooking prowess, Horeca has drawn many local, regional, and international establishments to partake with demonstrations, exhibitions, and cooking contests.
With thousands of visitors attending the event, Horeca 2013 was no different than the preceding Horeca events. On the contrary, this Horeca venue proved to be more entertaining, increasingly attended, and further complicated in terms of cooking competitions. With over 150 participating chefs, the cooking competition of this year's Horeca installment would prove to be an event to remember. Chefs from multiple local establishments would bring their unmatched talents to and event that is marked with an elevated level of competitiveness.
Judged by some of the most renowned experts in F&B, Group executive head chef, Louis Kenji Huang, represented Maki against some of the best in the business. After winning several medals at Horeca 2012, Chefs Louis, Ranjan, and Jaya dazzled the audience and judges with their sushi making skills. Incorporating different complex techniques and multiple, sophisticated ingredient layers, Chef Louis Kenji Huang of Maki earned a gold medal for best live sushi creation and display. Chefs Jaya and Ranjan collected the silver and bronze medals for the same competition, thus registering a Maki "sweep"! In the live "cooking from the basket" event Chef Louis, assisted by skillful Chef Pathirana earned a bronze medal. Very well deserving of the next prize, Chef Louis and staff used the most advanced hygiene methods which have lon been applied inside Maki's kitchens, thus reaping the prestigious Boeker award of "best food hygiene and safety", in both the "live sushi competition" and the "live cooking from the basket" competition. It is noteworthy to mention that among the 150 competitors, Boeker only offered three awards, two of which were deservedly claimed by Maki Chefs.
Raising the bar for next year's competition, Chef Louis and his staff achieved more than just another "sweep" of hardware for Maki Group. They contributed to the advancement of local F&B with their cooking techniques, and hygiene standards which are certain to be emulated by many aspiring young chefs that will surely get inspired by Maki Chefs' creativity, discipline and professional attitude throughout the competition.
Chef Louis was on hand at Maki Beirut on April 23rd, 2013, entertaining members of the media by cooking up some of his tastiest creations in a special dinner held in their honor.
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