Interviewing Ms. Mariyam Noordeen

 

by Iyath Adam

 

We have a sit down with Ms. Mariyam Noordeen (Marie), a veteran in the Maldivian hospitality and tourism industry. 

Here, we discuss about her long (and ongoing) career in the field, the founding of Chef Guild of Maldives and her thoughts on the current culinary scene in the Maldives. 

 

Lonumedhu: How you get into the tourism and hospitality industry? 

Marie: I studied at Aminiya School initially. Later, I pursued my education abroad in Sri Lanka and subsequently in the UK, where I attended a boarding school. After completing my studies there, I had the opportunity to attend university. Initially, I had wanted to pursue a career in nursing, but due to my discomfort with blood, I decided to explore other fields. I have always been passionate about service, influenced by my family's involvement in the tourism industry. Despite initial resistance from my parents regarding working in a resort, I was determined to explore opportunities in tourism.

Upon returning to the Maldives with my diploma, I joined the School of Hotel and Catering Services under the Department of Tourism.The School of Hotel and Catering Services was established through a UNDP project in early 1987. Towards the end of that year, I joined as an instructor trainee among a team that included five staff members from the UK and another Maldivian.

Working alongside international colleagues provided me with invaluable experience and insight, eventually leading me to discover my interest in training and development within the tourism sector.

Lonumedhu: Tell us about your experience in the industry. 

Marie: Since my early days at hotel school, my primary focus has been on training and development, particularly preparing young school leavers for the hospitality industry. Following the conclusion of the UNDP project, I was appointed as the head of the School of Hotel and Catering Services, succeeding the outgoing team in recognition of my initiative and dedication. I take pride in the fact that the entire staff at that time were Maldivian.

Over the years, I progressed from Assistant Principal to Principal, eventually becoming the Director General while leading the school. In 2000, the institution evolved into the College of Higher Education, introducing various faculties including the Faculty of Hospitality and Tourism Studies (FHTS). I served as Assistant Dean and later as Dean of FHTS. During this period, I pursued and completed both my bachelor's and master's degrees. Throughout my 19 years at FHTS, I contributed to the training of over 4000 students.

In 2007, I transitioned to the Ministry of Higher Education and Social Security, where I led the Employment Skills Training project, focusing on enhancing skills across all sectors, not just tourism. During this tenure, the Technical Vocational Education and Training (TVET) System was established, and I played a significant role in founding the TVET Authority in the Maldives, emphasising the critical role of technical education in service industries.

After leaving government service in 2012, I continued my dedication to training by collaborating with international trainers to provide specialised training to various resorts. Throughout my career, my commitment has always been to empower Maldivians through education and elevate their status within the industry.

I continue to contribute my expertise to the tourism industry in various capacities. From 2019 to 2021, I served as the Chair of the Tourism Sector Council at TVET Authority (now MNSDA). Currently, I am also a jury member for various awards in the field.

Lonumedhu: You’re the founder and president of the Chefs Guild of Maldives (CGM). How did that come about?

Marie: During my career journey, my focus has primarily been on training and curriculum development. However, my passion lies deeply in the realm of development and training. One significant aspect of this passion has been my involvement with the Chefs Guild of Maldives (CGM), an NGO established in 2014.

CGM serves as a pivotal platform for chefs working in the Maldives, facilitating their exploration of new opportunities, and enabling participation in both local and international events to showcase their culinary creativity. Recognising the need to enhance our global recognition, particularly in culinary competitions, we pursued affiliation with the World Association of Chefs' Societies (Worldchefs).

Within a remarkably short span of two months, CGM became a proud member of Worldchefs. Subsequently, all culinary competitions in the Maldives, such as the Hotel Asia International Culinary Challenge and the Food and Hospitality Asia Maldives (FHAM) Global Culinary Challenge, gained international stature through CGM's affiliation with Worldchefs.

Today, CGM boasts a membership exceeding 200, including foreign nationals legally employed in Maldivian kitchens. Celebrating a decade since its inception, we take pride in our achievement of nurturing 12 Worldchefs-endorsed continental judges. We actively support Maldivian chefs in international competitions, culminating in a historic gold medal win at the IKA – Culinary Olympics in 2020. This year, we are participating at the Worldchefs Congress with 30 Maldivian chefs, marking another milestone for our nation.

Over the past decade, CGM has witnessed Maldivian chefs excel in skill and talent, bringing home numerous gold medals from national and international competitions. Our ultimate goal remains to elevate Maldivian chefs to the highest echelons of the culinary world.

Lonumedhu: You’ve been in the industry for over 30 years. Has the culinary scene changed, compared to then and now?

Marie: There have been notable positive transformations in the culinary industry, largely driven by the mindset and expertise gained through participation in international competitions by chefs. These competitions have not only increased awareness but also elevated standards in resorts and throughout the industry.

Furthermore, culinary enthusiasts are increasingly exploring diverse cuisines and techniques independently, utilising online resources and training programmes. This surge has fostered a talented community of home bakers and cooks whose skills warrant recognition.

However, a significant challenge persists: the inadequate facilities for hosting competitions. Having sufficient space and well-equipped kitchens is crucial to improving the quality of our competitions and further developing our chefs' skills. Addressing this gap will be pivotal in continuing to advance the culinary landscape in the Maldives. Moreover, encouraging more young people to pursue careers in this field remains a priority. Nurturing young chefs into the industry is a challenge that demands our focused attention.

Lonumedhu: In your opinion, does the Maldivian cuisine have the potential for fine dining?

Marie: Absolutely, there is tremendous potential in leveraging our local cuisine to enhance tourism in the Maldives. Two years ago, during the UN World Tourism Organisation (UNWTO) meeting, I presented a paper highlighting the opportunities in this area. Currently, there are steps we can take to promote our dishes and foster connections between resorts and our island communities, offering authentic local delicacies to visitors who come here specifically for our food.

Revitalising local food traditions, particularly those at risk of disappearing, is crucial. Some resorts are already offering cooking demos and classes featuring local dishes to tourists, and while this is commendable, I believe there is room for expansion, especially with greater involvement from local chefs. It's encouraging to see individuals embracing our local ingredients and flavours, creating fusion dishes and new culinary innovations.

Moving forward, continuing to develop and promote our culinary heritage can significantly enrich the tourism experience in the Maldives, attracting more visitors eager to explore our unique gastronomic offerings.

Lonumedhu: What’s your favourite thing to cook at home?

Marie: I have a deep love for cooking and often prepare meals at home for my family. While I'm not a trained chef, cooking serves as a significant stress reliever for me. When I enter the kitchen, my mind becomes energised, and I enjoy creating diverse dishes using the ingredients available to me.

During my time studying in Sri Lanka, I had the privilege of residing with a renowned lady known for her Maldivian cuisine. She graciously taught me some of her traditional dishes, sparking my passion for cooking and inspiring me today to develop my own recipes.

My culinary interests now primarily focus on wholesome foods, such as low-carb and gluten-free recipes. I thrive on innovation in the kitchen, constantly experimenting to craft unique dishes that reflect my creativity and love for healthy eating.

Lonumedhu: What’s your advice for young people, especially young women, who want to go forward in the culinary industry?

Marie: Having a positive mindset with a can-do attitude is crucial. Approach everything with passion; it's the key to achieving success. When you pursue something with passion, you open up possibilities that might otherwise seem out of reach. Opportunities don't simply fall into your lap; you must invest in yourself and seize them when they arise. This approach not only fosters professional growth but also personal development.

We need more young people to engage in our industry. It's a noble field where anyone with determination can excel. Leadership, teamwork, and a drive to progress are essential qualities for advancing in this dynamic industry. These attributes not only propel individual careers forward but also contribute to the industry's overall success.

Lonumedhu: What is your vision for the future? Any exciting new projects on the horizon?

Marie: My passion lies in training and development within the hospitality industry, where I continuously seek opportunities to make a meaningful impact. My ultimate dream is to establish a unique training school that operates under a distinct model. I have acquired experience in various methodologies of delivering training, and I envision creating a nurturing environment specifically for entry-level employees who are just starting their careers in hospitality.

My goal is to establish a community where these young entry level employees can enrol and receive comprehensive training and hands-on experience across different resorts. I aim to equip them with essential skills and knowledge necessary for their growth and success in the industry.

In addition to my dedication to training, I have a profound interest in cooking and have recently developed a passion for baking. Over time, I have curated a collection of my own recipes. Currently, I am exploring the idea of compiling these recipes into a cookbook.

This cookbook will not only showcase my culinary creations but also serve as a valuable resource for others who share my enthusiasm for wholesome and innovative dishes. It represents an exciting venture that blends my love for cooking with my commitment to education and development in the hospitality sector.

 

Lonumedhu: Thank you so much for your time, Marie. It was an absolute pleasure to speak with you.