{"id":40364,"date":"2019-11-15T17:56:07","date_gmt":"2019-11-15T17:56:07","guid":{"rendered":"https:\/\/new.igihe.com\/kigali-marriott-s-chef-bizimana-scoops-third\/"},"modified":"2019-11-15T17:54:34","modified_gmt":"2019-11-15T17:54:34","slug":"kigali-marriott-s-chef-bizimana-scoops-third","status":"publish","type":"post","link":"https:\/\/new.igihe.com\/english\/kigali-marriott-s-chef-bizimana-scoops-third\/","title":{"rendered":"Kigali Marriott\u2019s Chef Bizimana scoops Third place at the Gorilla Highland Silver Chef 2019 Competition: Driven by passion, aspiring to become most distinguished"},"content":{"rendered":"

Chef Bizimana has been a junior sous chef since 2017 at Kigali Marriott Hotel, where great Chefs from the region are committed to taking diners to a global culinary tour with diverse tastes that meet with the most elegant full-course meals. <\/p>\n

He has been building up to his dreams and talent in the culinary world.<\/p>\n

He is most grateful to Kigali Marriott Hotel for pushing him to this level and will not stop until he reaches his dream of becoming the Rwandan Gordon Ramsay.<\/p>\n

\""Being<\/figure>\n

IGIHE caught up with him, and he is now taking us through the journey of his passion for culinary practices, the Gorilla Highland SilverChef competition, and aspirations.<\/p>\n

{{IGIHE: What made you chose to become a chef in the first place and how did you get at Kigali Marriott Hotel?}}<\/p>\n

{{Chef Bizimana:}} I developed the desire to become a chef when I was still a young boy. My family and I went out to share dinner at the Mille Collines Hotel where I saw an executive chef for the first time in my life who had come to ask about our experience with the meal.<\/p>\n

I was immediately attracted by his outfit; the long hat with his white vest. (He pauses with a smile\u2026) It was impressive. From there, the idea was implanted in my mind for good.<\/p>\n

Immediately after secondary school, I enrolled in the Kagarama Culinary School, where I undertook a 3-year program in culinary arts. <\/p>\n

On completion of the training, I got my first Job with Karisimbi Hotel where I worked for 5 years, building my chef experience. I then joined Kigali Serena Hotel as a sous chef, this too added greatly to my experience.<\/p>\n

It was in 2017, as Kigali Marriott Hotel had just opened shop in October that I applied for the position and was immediately recruited as a junior sous chef.<\/p>\n

During my time here at the hotel, I have had the opportunity to train under experienced chefs and get the chance to work with them on many events and signature dishes, which inspires me. <\/p>\n

{{IGIHE: What would you describe as your preference in cooking? And what signature dish are you particularly proud of?}}<\/p>\n

{{Chef Bizimana:}} I would say that I enjoy Indian food. When I came to Kigali Marriott hotel my executive sous chef introduced me to different Indian cooking styles; I became very fond of them especially this one \u2018chicken biryani\u2019. (He gives a chuckle of delight) I love spicy food very much.<\/p>\n

\"Chef<\/figure>\n

Nevertheless, I would say that my signature dish is a more traditional dish and that is goat stew with banana. That is my first choice at any given time. <\/p>\n

{{IGIHE: You are one of the three top chefs from this year\u2019s Gorilla Highland Silver Chef competition; could you tell us what motivated you to participate in the first place? And how was the experience?}}<\/p>\n

{{Chef Bizimana:}} I was here last time the Gorilla Highland SilverChef competition 2018 took place. It was hosted by Kigali Marriott Hotel and one of our chefs; Chef Sindayigaya participated and won the regional SilverChef award. I told myself I wanted to participate too. <\/p>\n

So when the hotel chose me to represent the hotel in the competition, it was an opportunity that I could not pass on. With the help of the Hotel, I got in and also trained with colleagues and senior chefs. <\/p>\n

I learned a lot of things during the competition. I gained speed, connection with fellow chefs from DRC and Uganda, and earned more experience with food presentation.<\/p>\n

Being part of this regional experience was most definitely an amazing experience. I earned a certificate as one of the best chefs in the region. <\/p>\n

{{IGIHE: Does your family share your love for cuisine?}}<\/p>\n

{{Chef Bizimana:}} My family is my number one support, they pray for me, they are very supportive and they are very proud of me; both my wife and my children.<\/p>\n

{{IGIHE: Do you enjoy cooking for your family too or you let your wife be in charge?}}<\/p>\n

{{Chef Bizimana:}} I love cooking for my family on my day off. I would have enjoyed doing it all the time but I don\u2019t always have the time. <\/p>\n

{{IGIHE: What are your plans for the future?}}<\/p>\n

{{Chef Bizimana:}} I dream of becoming a distinguished cook, one like Gordon Ramsay; he is a good chef, mentor and very tough (laughs). <\/p>\n

He is my role model; I wish to be like him or even more and helping other chefs to be better at their specialty. I can see myself even hosting a TV show that showcases fine cuisines and training other aspiring chefs. <\/p>\n

\"Chef<\/figure>\n","protected":false},"excerpt":{"rendered":"

Jean Baptiste Bizimana, one of the most talented chefs at Kigali Marriott Hotel became the third in the recent Gorilla Highland Silver Chef 2019, buying him into a position of being one of the top chefs in the region, after participating with competitors from Rwanda, DR Congo, and Uganda. <\/p>\n","protected":false},"author":62,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[75],"byline":[2942],"hashtag":[],"class_list":["post-40364","post","type-post","status-publish","format-standard","hentry","category-news","tag-homenews","byline-nicole-kamanzi-m"],"bylines":[{"id":2942,"name":"Nicole Kamanzi M.","slug":"nicole-kamanzi-m","description":"","image":{"id":0,"url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&f=y&r=g","alt":"Default avatar","title":"Default avatar","caption":"","mime_type":"image\/jpeg","sizes":[]},"user_id":null}],"contributors":[{"id":2942,"name":"Nicole Kamanzi M.","slug":"nicole-kamanzi-m","description":"","image":{"id":0,"url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&f=y&r=g","alt":"Default avatar","title":"Default avatar","caption":"","mime_type":"image\/jpeg","sizes":[]},"user_id":null}],"featured_image":null,"_links":{"self":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts\/40364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/users\/62"}],"replies":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/comments?post=40364"}],"version-history":[{"count":0,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts\/40364\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/media?parent=40364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/categories?post=40364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/tags?post=40364"},{"taxonomy":"byline","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/byline?post=40364"},{"taxonomy":"hashtag","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/hashtag?post=40364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}