Sheik Mukthar Ahmed’s culinary journey began at a young age, inspired by his mother, Hazra Begam, whose cooking was filled with love and care. Today, Ahmed works as a Demi Chef De Partie at a prestigious five-star resort on Denarau Island.
Reflecting on his early experiences, Ahmed recalls that he did not start in a glamorous kitchen. Instead, his journey began in 2007 as a steward, cleaning plates and gaining valuable insights from behind the scenes. This humble beginning was merely the first step toward a dream he had long held.
Over the years, Ahmed honed his skills and became a chef at the Sheraton Fiji Golf and Beach Resort, a prestigious establishment. He emphasizes the importance of mentorship, crediting chefs like Rakesh and Dante for their invaluable guidance that shaped his career. Notably, under Chef Dante’s mentorship, Ahmed achieved a significant milestone by winning a gold medal at the Fiji Chefs National Salon Culinary 2024, which he describes as a proud moment in his career.
In the kitchen, Ahmed finds his passion, particularly in managing the Indian, omelette, and soup stations during operations. He views cooking as an art form that allows him to connect with guests, understand their preferences, and craft dishes that bring them joy. He acknowledges the challenges of catering to dietary restrictions and allergies, seeing them as opportunities for growth.
Encouraging aspiring culinary professionals, Ahmed shares that the journey is not easy but is immensely rewarding. He believes that passion and hard work can lead to great achievements in the culinary world. His motto is clear: every dish tells a story, inviting future chefs to create their own narratives through food.
This inspiring story exemplifies that success in the culinary world comes from dedication, resilience, and unwavering passion for the craft. Ahmed’s journey from steward to chef serves as a motivational reminder that anyone can achieve their dreams with commitment and hard work.
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