Winners from The Torch Doha pose with officials

Chefs from Aspire Katara Hospitality (AKH) and The Torch Doha bagged a total of 62 medals, comprising 15 gold, 12 silver and 35 bronze, at the seventh Hotel, Restaurant and Food Exhibition (Diyafa 2012) held recently.
The competitions included live demonstration of fruit carving, ice carving, secret box live cooking three-course menu, signature dish and bread display.
The L’wzaar Seafood Market team won 29 medals, comprising two gold with distinction, eight gold, seven silver and 12 bronze, and became the ‘Best Group,’ Sonali Foneska, AKH executive chef, said.
“Excellent results were produced in the fields of pastry, vegetable and ice carving, too,” the chef added. Present for the second time at Qatar’s biggest hospitality sector dedicated event, The Torch Doha chefs completed the highly competitive Salon Culinaire with 23 medals, comprising two gold, four silver, and 17 bronze.
Executive Chef at The Torch Doha, Kamil Karaca said, “It was great to see our chefs competing against the country’s leading chefs.”
A new entrant to Salon Culinaire, Sukar Pasha Ottoman Lounge bagged one gold with distinction, two gold, one silver, and six bronze medals.
Chef Afif Baran Yucel of Sukar Pasha explained that the inspiration of his colleagues is from traditional Turkish cuisine, in recipes first conceived in the kitchens of the Imperial Palace in the 16th century.
Gayantha Rajapaksha of L’wzaar Seafood Market won two gold medals with distinction in the Wedding Cake and Bread Showpiece competitions.
Junior sous chef at The Torch, Krishna Beeharee, bagged a gold medal with distinction in the live Signature Dish competition for his unique “Pan seared toothfish fillet crusted with mozaique vegetables, rissole sweet potatoes, creamy christophine and black grape sauce.”