Growing up as a youngster Sheik Mukthar Ahmed closely watched his mother work her magic in the kitchen.

The Nakavu resident in Nadi is working as a Demi Chef De Partie at a five-star resort on Denarau Island.

“I was not born a chef, but I was born with a love for food,” he said.

“Growing up, I watched my mother Hazra Begam. Her cooking was not just about feeding the family, it was about love, care and creating moments.

“That’s where my passion began. I wanted to bring that same joy to others through food.

“But let me be honest – my journey didn’t start in a glamourous kitchen with fancy knives and ingredients.

“In 2007 I began as a steward where I cleaned plates and worked behind the scenes. It might seem like a small role, but to me it was the first step into a world I dreamed of.

“As I cleaned, I watched. As I worked, I learned. And as I learned, I dreamed bigger.

“Fast forward to today, I’m a chef at the Sheraton Fiji Golf and Beach Resort, one of the finest places to work. Along the way I’ve had incredible mentors like Chef Rakesh, who believed in me and inspired me and Chef Dante, who challenged me to grow.

“With Chef Dante’s guidance, I participated in the Fiji Chefs National Salon Culinary 2024 where I won a gold medal. That was one of the proudest moments of my career.”

Mr Ahmed said the kitchen was where he felt alive the most.

“I love managing the Indian station, the omelette station, and the soup station during operations.

“It’s not just work it’s art, meeting guests, learning about their preferences, and creating dishes that make them smile- that’s what makes this job so special.

“There are challenges like serving guests with dietary restrictions or allergies, but that’s what makes it exciting.”

He said every challenge was an opportunity to learn and grow.

“To those who dream of joining the culinary world, let me say this, it’s not easy, but it’s worth it.

“Working in a 5-star resort like Sheraton Fiji Golf and Beach Resort is a different level of challenge and enjoyment.

“My journey from steward to chef has taught me one thing – when you have passion and a willingness to work hard nothing is impossible. So take that first step, embrace the challenges and never stop dreaming.

“And remember every dish tells a story. What will yours be.”