By Stephen Asante
Accra, Nov. 26, GNA – The Chefs Association of Ghana (CAG) has been applauded for its innovation and adaptability, which have played a key role in promoting the country’s local cuisine to both locals and international visitors.
“Every dish you create tells a story, one of our rich heritage, our diverse ingredients, and our vibrant culture,” Mr. David Eduaful, the Managing Director, Labadi Beach Hotel, acknowledged.
Addressing the CAG’s induction of newly-elected national executives, in Accra, he said the chefs’ passion and commitment to duty had not only elevated the culinary arts but also contributed significantly to the growth of tourism and the hospitality industry.
“Let us take pride in promoting our local foods to support the economy,” he advised.
The induction ceremony coincided with an end-of-year ball of the Association, an event that provided the space for the chefs to take stock of their activities, and plan effectively for the years ahead.
The new executives are Chef Michael Quainoo, National President, Chef Jove Nana Ekow Dadzie, Vice President, Chef Mavis Asante, National Treasurer, Chef Peter Agbovi, National Secretary, and Chef Richard Amoah, National Programmes Director.
They took over from the Isaac Sackey-led Administration, which tenure saw the Association gain international recognition and prominence for its hard work.
The ceremony rewarded some deserving chefs for their unflinching support for the activities of the CAG, receiving prizes ranging from medals, plaques to certificates.
Mr. Eduaful tasked the incoming national executives to strive to collaborate with the outgoing officers in their activities so that “Ghana becomes a culinary destination known for its excellence, creativity and authenticity”.
He lauded the award winners for their selfless dedication to work.
Mr. Isaac Sackey, the outgoing CAG National President, said his Administration was grateful to the members for the confidence reposed in the past officers.
GNA