Sheik Mukthar Ahmed’s culinary journey began not in a professional kitchen but in his childhood home, where he was inspired by his mother, Hazra Begam, and her ability to create magic in the kitchen through love and care. Now a Demi Chef De Partie at the prestigious Sheraton Fiji Golf and Beach Resort on Denarau Island, Ahmed reflects on how his early experiences ignited his passion for cooking.
Starting his career in 2007 as a steward, Ahmed took on the seemingly modest role of cleaning dishes. However, he recognized every dish he scrubbed as a step toward his dream, absorbing knowledge and techniques from the chefs around him. His ambition and dedication led him to excel in culinary competitions, achieving a gold medal at the Fiji Chefs National Salon Culinary 2024 under the mentorship of Chef Dante and Chef Rakesh, who played pivotal roles in his development.
For Ahmed, the kitchen is more than just a workplace; it is an art form and a fulfilling space where he interacts with guests, learns their preferences, and crafts dishes that bring joy. While he enjoys managing various stations, including Indian cuisine and omelettes, he embraces the challenges presented by dietary restrictions as opportunities to expand his skills further.
Sharing his experience, Ahmed encourages aspiring chefs to pursue their culinary dreams despite the hurdles they may face. He emphasizes that passion, hard work, and resilience are essential components in achieving success in the culinary industry. His journey exemplifies how dedication and a love for food can transform dreams into reality, inspiring others to find their own culinary paths.
In summary, Sheik Mukthar Ahmed is a shining example of how humble beginnings can lead to achieving one’s dreams with passion and perseverance. By sharing his story, he not only celebrates his successes but also motivates others to embark on their culinary journeys, reminding them that each dish they create has a unique story to tell.
Leave a comment