Sheik Mukthar Ahmed recalls his childhood in Nadi, where he developed his passion for cooking while observing his mother, Hazra Begam, create warm and memorable meals for the family. Now, as a Demi Chef De Partie at a prestigious five-star resort on Denarau Island, Ahmed reflects fondly on his journey.
Despite not initially entering the culinary field as a chef, Ahmed’s journey began in 2007 as a steward. While this may seem like a humble starting point, it proved to be an essential foundation. He learned by observing the kitchen’s dynamics, soaking in the skills and techniques around him. Ahmed credits his growth to influential mentors, including Chef Rakesh and Chef Dante, who challenged and inspired him throughout his career.
A major highlight in Ahmed’s cooking journey was his gold medal win at the Fiji Chefs National Salon Culinary 2024, a testament to his hard work and talent. He thrives in the kitchen, particularly enjoying the Indian station, omelette station, and soup station, where he finds that creating dishes that bring joy to guests is incredibly fulfilling.
Ahmed acknowledges the challenges of meeting diverse dietary requirements and allergies, viewing these obstacles as valuable learning experiences. His message to aspiring chefs is encouraging: hard work and passion can make dreams achievable. He emphasizes that success in the culinary world requires resilience and embracing challenges.
As he puts it, every dish tells a story, inviting others to explore what narrative their own culinary creations will convey. Ahmed’s journey demonstrates that with dedication and love for food, anyone can transform their passion into a rewarding career.
This inspiring narrative highlights how dedication and mentorship can lead to success in the culinary world, encouraging others to pursue their passions and embrace the challenges along the way.
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