| The 2nd Edition celebrated in Congo-Brazzaville
Organized by
The Congolese Association of young chefs in partnership with the Association Donnons Le Sourire, the Foundation ''La Colombe'', the Hotel le MERIDIEN Brazzaville and under the Chairmanship of His Excellency the Minister of Small Scale Enterprises in Charge of Craftsmanship of Congo-Brazzaville,
Mr Aimé Parfait Coussoud Mavoungou.
Theme of the day :
'' The Place of the Congolese
Chefs in the Society ''
The Event was held at the Meridien Hotel Brazzaville
from 19.00 to 20.00; It started with the opening speech
of His Excellency the Minister of Small Scale Enterprises
in Charge of Craftsmanship of Congo-Brazzaville, Mr
Aimé Parfait Coussoud Mavoungou of 5 minutes to show
to the public at the ceremony and the Congolese that
Cooking is not only a Chef's matter, but a concern
of each and every congolese.. At the end of the Speech
the Minister showed the World concern of the day to
all media invited at the event.
Cooking Demonstrations :
After the opening speech, time comes to Cooking demonstration which started with Dona Toudissa (member of the Congolese Association of Young Chefs) who presented to the public a Starter, a Congolese Salad of Ntete served with the tomato juice and mustard. The 2nd Demonstration was presented by Chef Ngoule Cisse (Head Chef of Meridien Hotel) with the assistance of Rock Ombagnio (Saucier chef at the Meridien Hotel) who presented to the public a Tiep Bou Diem Salad ( a Senegalese specialty). The 3rd demonstration was a Pizza discovery made by Toudissa Dulcis ( a 13 years old Chef, member of the Congolese Association of Young Chef ; the Youngster Chef of this association) who amazed the public with his talented skills of Pizza making. Last was the turn of Vinda Matingou Jean Crispin, the most experienced Pastry chef we have in our association who presented a Dessert made of Liboké of fruits and Chocolate pudding sculptured in a form MAKOKO KING, named King Makoko Plate which was very amazing. The main objective of these demonstrations was to show to the public the secret of Cooking and as added the President of Congolese Association of young Chefs, Chef Toudissa Malanda Honor: "Cooking is no more a secret to the public. See, Copy and do it like in the Demonstration". After that Mike Nzengue, a Comedian and story-teller was invited to relax the public with his daily cooking exciting story, i mean the daily Kitchen life.
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