Manama: The 9th UN Tourism World Forum on Gastronomy Tourism featured a diverse range of chefs who shared their insights and contributions, highlighting how gastronomy can bridge cultures, preserve heritage, and promote sustainability. Speaking to local press, Bahraini Chef Tala Bashmi, named MENA's Best Female Chef for 2022 and announced as UN Tourism Ambassador at the forum, shared her philosophy of pushing boundaries while staying rooted in Bahraini culinary heritage. According to Bahrain News Agency, Chef Tala Bashmi expressed immense pride in her recent achievements and her role as a representative of Bahraini and Arab gastronomy. 'This announcement is an honour for me, not only as the first Arab, but also as the first Bahraini, to represent our food and culture and share it with the world,' she said. Bashmi noted that the recognition would enable her to travel globally, introduce Bahrain's culinary heritage to diverse audiences, and encourage people to visit the Kingdom. Bashmi emphasised the importan ce of inspiring the next generation. 'I hope to be a good example for the youth, showing that with hard work and determination, you can pursue your dreams. The culinary field may not be easy, but it is incredibly rewarding,' she said. She also commended Bahrain's hosting of the forum, describing it as a prideful moment for the country. 'It's amazing to see this organisation of the 9th UN Tourism Forum in Bahrain. It reflects the Kingdom's commitment to showcasing its culture and gastronomy on an international stage,' she added. In remarks to Bahrain News Agency, Chef Diego Guerrero, recently appointed as a UN Tourism Ambassador, emphasised the role of creativity and knowledge in redefining gastronomy. He described his approach as one that connects tradition with innovation, using food as a universal language. 'Through knowledge and creativity, we can elevate overlooked ingredients and create experiences that not only delight but also provoke thought,' he said. Guerrero also highlighted the growing responsib ility chefs have as influential voices in sustainability and cultural preservation. 'Our platform is bigger now, and with that comes responsibility. We must use this influence to inspire change, particularly in food waste and sustainable practices,' he said. Bahraini Chef Lulwa Sowalieh spoke passionately about the importance of storytelling through food, using her participation in the forum to showcase traditional Bahraini dishes with a modern twist. 'Your food is your identity, so let it speak for you,' she said, advising young chefs to follow their passion and persevere in the challenging culinary world. Sowalieh presented dishes deeply rooted in Bahraini culture during her participation in the forum, such as Muhammar, which reflects the heritage of pearl divers, and Halwa, a dish she reinvented to resonate with her personal journey. 'Every dish I presented tells a story-my story-and I'm happy as long as that story was delivered,' she added. Sowalieh also highlighted her current project, Wajba (meal), an application aimed at reducing food waste in Bahrain. 'This application will help restaurants minimise waste and support sustainability efforts,' she explained. The application, launching in January, will donate 1% of its profits to Bahrain's food bank for charity. 'Cooking is my passion, but helping the country in a meaningful way gives me a deeper sense of purpose,' Sowalieh said. Chef Yousif Qambar, another Bahraini chef participating in the forum, focused on the importance of collaboration in the culinary industry. 'Bringing people together through food is a way to build bridges across cultures,' he said. Qambar shared his approach of using fresh, locally sourced ingredients to create dishes that honour Bahraini traditions while appealing to international tastes. He described his signature dishes, which included modern interpretations of Bahraini classics, as a way of introducing global audiences to the rich culinary heritage of the Kingdom. 'Our cuisine has so much to offer, and it's rewarding to see p eople from different backgrounds appreciate its depth and flavours,' Qambar said. The contributions of these chefs underscored the transformative potential of gastronomy to foster sustainability, preserve cultural heritage, and create meaningful connections across cultures. Their shared commitment to innovation and tradition highlights the vital role chefs play in shaping a more sustainable and inclusive future for gastronomy tourism.
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