Boma International Hospitality College (BIHC) will host the second edition of the Ladha Za Afrika Culinary Competition, a high-profile Pan-African event celebrating indigenous cuisine, culinary innovation, and the next generation of hospitality talent.
The three-day competition will bring together hospitality students and professional chefs from across Africa to present modern interpretations of traditional African dishes, using locally sourced ingredients and sustainable cooking practices.
Held under the theme “Fahari ya Mapishi ya Afrika – Food Safari Expedition,” the event celebrates the richness, diversity, and pride of African cuisine, while positioning it within a rapidly evolving global gastronomy landscape.
Globally, gastronomy has emerged as a key economic and cultural driver. The global gastronomy market is currently valued at approximately USD 1.1 trillion and is projected to grow to nearly USD 1.8 trillion by 2027. Further projections indicate that the broader culinary tourism market could reach close to USD 5 trillion by 2035, growing at an estimated 18% CAGR. This underscores the increasing importance of food as a strategic pillar in tourism, hospitality, and cultural promotion.
“Gastronomy is becoming a key driver of tourism and cultural identity. Competitions like Ladha Za Afrika help promote our local cuisine, encourage innovation among young chefs, and strengthen the hospitality industry,” said Mike Macharia, BIHC Board Chair and CEO of the Kenya Association of Hotelkeepers and Caterers.
As a leading hospitality training institution, BIHC continues to play a strategic role in advancing industry-relevant skills, nurturing innovation, and creating platforms that connect education with real-world industry experience.
Ladha Za Afrika provides a timely platform to position African cuisine within this growing global market, while equipping young chefs with practical skills, mentorship, and exposure to international standards.
The competition will feature both student and professional categories, with participants evaluated on creativity, technical execution, presentation, sustainability, and interpretation of traditional African cuisine. Winners will receive Diamond, Gold, and Silver awards, alongside special category recognitions.
In addition to the competition, participants will benefit from masterclasses led by industry experts, offering hands-on experience in modern African cuisine, restaurant operations, and sustainable practices.
Competition Structure and Judging
The competition features student and hotel categories with challenges across starter, main dish, and dessert, alongside daily masterclasses. Participants are judged on:
- Creativity and originality
- Modern interpretation of traditional dishes
- Technical cooking skills
- Presentation and taste
- Alignment to theme
- Sustainability and waste reduction
- Professionalism, hygiene, and food safety
The judging panel is led by Chef Shaun Michael Smith from South Africa as Chief Judge, supported by a team of African culinary and service professionals. Winners will receive Diamond, Gold, and Silver awards, along with additional special category prizes.
Developing African Hospitality Talent
Participants aged 17–25 will gain mentorship, networking opportunities, and potential career pathways in the hospitality industry. The competition also features masterclasses led by industry chefs, designed to develop practical skills and insights for young chefs:
These sessions provide hands-on experience in modern African cuisine, restaurant management, and sustainable practices, empowering the next generation of African hospitality professionals.
Event Details
The Ladha Za Afrika Culinary Competition will take place on 13th and 15th April 2026 at Boma International Hospitality College in Nairobi, bringing together institutions, hotels, sponsors, and culinary professionals to celebrate African cuisine and heritage.
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