Moroccan participants garnered significant accolades at an international culinary arts and desserts competition, which wrapped up on Wednesday evening in Hammamet, Tunisia. The event drew teams, chefs, and judges from the Maghreb, Africa, Europe, and Asia. The Mogador Association for Culinary and Pastry Education, based in Essaouira, claimed first place in the international dishes category and secured second place in the team competition, known as the «World Cup of Culinary Arts and Desserts». Additionally, a Moroccan competitor residing in Belgium triumphed in the Cake Design competition. Competing over three days in the fourth edition of the «World Cup of Culinary Arts and Confectionery», the predominantly female Moroccan team achieved multiple gold medals across various categories. «Moroccan cuisine, with its desserts and dishes, is admired everywhere», remarked head judge Lotfi Ben Arbia to MAP. He noted that while Moroccan cuisine is globally recognized, it «deserves a greater spread, especially in Africa and Asia». Ben Arbia also highlighted that this year's event featured a Korean team to expose them to the Maghreb region's culinary heritage, with the aim of introducing it to Korea and broader Asia. Hayat El Bouchti, president of the Mogador Association for Culinary and Pastry Education and a competition judge, emphasized that Moroccan dishes and desserts were among the few that all judges were eager to taste and evaluate «with rigor and interest.» According to the Golden Falcons Culinary Association, the event's organizer, the international championship in Hammamet is designed to foster cultural exchange, showcase skills and innovations in confectionery and culinary arts, and emphasize the significance and evolution of food heritage.
