Inside the 9th Annual Embassy Chef Challenge

A sold-out crowd enjoyed authentic dishes representing the native countries of 27 embassy chefs at the 9th annual Events DC Embassy Chef Challenge presented by TCMA (A Drew company). Six more nations represented themselves at a new ‘Sips and Sweets’ pavilion, offering guests a glimpse into global beverage and snack cultures.

Guests ate their way through an abundant array of foods and drinks prepared by the culinary teams representing Afghanistan, Azerbaijan, Barbados, Belgium, Bolivia, Chile, Cyprus, Dominican Republic, Ecuador, El Salvador, Ghana, Greece, Haiti, Honduras, Indonesia, Iraq, Jamaica, Kenya, Kyrgyzstan, Mauritius, Moldova, Morocco, Nepal, Pakistan, Paraguay, Peru, Philippines, Qatar, Rwanda, Saudi Arabia, Singapore, Sri Lanka and Uzbekistan.

“We had the largest, most diverse group ever represented at the Embassy Chef Challenge this year,” said Events DC Vice President Erik Moses of the participants. “The chefs who take part in our friendly competition each year continue to impress me and Washington is ecstatic to have them as part of our community.”

Chef Cynthia Verna of Haiti was selected as the People’s Choice Champion, chosen from votes cast by attendees. Her plate of shrimp, plantain chips and fine herbs aioli won a majority of votes cast via social media and paper ballots. Chef Moha Fedal of Morocco walked away the Judges’ Choice Champion for his Marrakech tangia made with lamb shoulder, preserved lemon, saffron, turmeric, garlic, aged butter and olive oil sealed in a clay jar.

*Images courtesy of Ronald Reagan Building.