The USA Poultry and Egg Export Council (USAPEEC) successfully hosted the National Technical Universities Cooking Competition on Friday, September 20, 2024.
The event, held in Accra, celebrated the culinary talent of students from eight technical universities across the country, with top participants receiving trophies and valuable kitchen equipment.
The competition aimed to educate aspiring chefs about the nutritional benefits and versatility of U.S. poultry products, while also promoting creativity in the kitchen. Each team of two students, representing their respective universities, showcased their cooking skills by preparing dishes using U.S. chicken leg quarters.
The winners were not only recognized for their culinary expertise but also rewarded with practical prizes to support their future careers. The winning schools took home kitchen equipment valued at GHS 15,000, while individual students were awarded trophies, certificates, and shopping vouchers worth GHS 2,200 each.
Zelda Sharp, USAPEEC’s regional director for Sub-Saharan Africa, explained the motivation behind the event, stating, “this competition is designed to equip students, who will one day shape the culinary landscape, with the knowledge of how to create affordable, nutritious meals using U.S. poultry products.”
The judging panel featured top culinary professionals, including Chef Pieter Malan, Group Executive Chef of Fiesta Royale Hotel, food stylist and entrepreneur Joyce Gyebi, and Chef Bertrand Cheo from Singapore. They evaluated the dishes on presentation, taste, and creativity. Additionally, comedians OB Amponsah and Jacinta Ocansey added a lighthearted twist to the judging panel as guest judges.
Chef Pieter Malan commended the participants, noting, “this competition is a stepping stone for these students. They have shown impressive skills that will serve them well in their future careers.” Madam Gyebi also expressed her delight, stating, “it’s encouraging to see culinary education being taken seriously in our technical universities.”
The competition concluded with an Awards Brunch at Nsuomnam Seafood and Fish Restaurant on September 21, 2024. Here, participants, their lecturers, and stakeholders gathered to celebrate the students’ achievements. The event was a resounding success, highlighting not only the importance of culinary talent but also the significance of educating future chefs on the use of high-quality, affordable poultry products.
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