Sierra Leone’s culinary stars were greeted with heroism after delivering an inspiring performance at the 2025 West African Food Festival (WAFFEST) in Accra, Ghana, demonstrating not only the country’s culinary talent but also the resilience and spirit that underpin its hospitality sector. Under the visible support of the Sierra Leone Association of Hotels (SLAH) and its National President, Mr John Shallop, the team overcame long journeys and limited resources to win three top prizes — 1st Place in Country Cuisine, 2nd Place in Cake Decoration, and 3rd Place in Dessert Plating — achievements that now highlight Sierra Leone’s growing regional gastronomic profile.
The journey to Accra was an endurance test. The delegation endured a demanding three-day overland trip through Liberia and Côte d’Ivoire, which was complicated by vehicle breakdowns, food shortages, and limited logistics. Despite the challenges and limited funding, the chefs delivered polished dishes and compelling presentations that impressed judges and peers at a festival featuring some of West Africa’s best culinary practitioners. Their success, say observers, serves as a stark reminder that talent abounds in Sierra Leone; what is often lacking is consistent institutional support.
Mr Shallop praised the team’s tenacity, patriotism, and craftsmanship during a celebratory meeting in Freetown. He referred to the chefs as “true culinary heroes” who proudly represented Sierra Leone on the regional stage. “Sierra Leone is a land of hospitality, generosity, and creativity. “We are naturally gifted in hospitality—it is in our hearts and blood,” he said. Mr Shallop sees the medals as proof that Sierra Leone can compete with the best in Africa when its people are given a platform and a chance to shine.
The awards, however, were also a call to action. Mr Shallop took advantage of the opportunity to highlight systemic gaps that hampered the delegation’s preparation and movement. He cited limited funding, a lack of robust logistical support, and exhausting travel as examples of why stronger collaboration among industry stakeholders — hotels, training institutions, government agencies, and development partners — is critical. “It is not always about financial assistance,” Shallop stressed. “A simple internship, a few weeks of hands-on training in a hotel kitchen, can change a young chef’s life. My dream is to see a Sierra Leonean Executive Chef in every hotel and restaurant in the country — that is the future we must create together.”
Beyond immediate needs, Mr Shallop stated that he intends to collaborate with the Ministry of Tourism and Cultural Affairs and the National Tourist Board (NTB) to establish a modern Culinary Training Institute in Sierra Leone. He described the proposed school as an excellence centre that would formalise training, preserve and elevate Sierra Leonean food culture, and enhance the culinary workforce’s technical capacity. He argued that an institute like this would The President of the Hotel Association also expressed heartfelt gratitude to several member hotels whose contributions were crucial to the delegation’s participation. The President of the Hotel Association also expressed sincere gratitude to several member hotels whose contributions were crucial to the delegation’s participation. He recognised Radisson Blu Mammy Yoko, Lagoonda, Family Kingdom, Lead Hotel, Country Lodge, and Bamoi Hotel for their prompt assistance. “You stood by our chefs when they needed it the most,” said Mr Shallop. “Your commitment exemplifies the true spirit of the hospitality industry — one built on solidarity, compassion, and service.”
At the Freetown gathering, private sector representatives expressed optimism and a willingness to help with capacity-building efforts. Mr Umarr Bah, General Manager of Radisson Blu, praised the chefs as “the embodiment of Sierra Leone’s resilience” and affirmed his hotel’s commitment to providing apprenticeships and training opportunities for the next generation of culinary professionals. He emphasised that such collaborations between hotels and training programs are practical ways to strengthen skills without requiring large upfront capital investments.
Chef Abdul E. KaiWessie, President of the Chef Association of Sierra Leone, gave an honest assessment of the team’s WAFFEST experience. He praised the delegation’s performance while outlining the logistical challenges they faced, such as vehicle breakdowns and scarce supplies, as well as limited funding for travel and preparation. “We cooked with passion, not just for medals, but for Sierra Leone,” Chef KaiWessie said, emphasising the team’s pride in representing their country. The Chef Association has already proposed practical recommendations to improve future participation: ensure official tourism representation at WAFFEST 2026 in The Gambia, and secure a plot of land to build a Chef Association centre that will serve as a training hub and incubator for culinary entrepreneurship.
The partnership between SLAH and the Chef Association has been widely praised as a model for collaboration throughout Sierra Leone’s hospitality ecosystem. According to industry insiders, the rallying of hotels, associations, and private partners around the delegation demonstrates what coordinated support can achieve, even when resources are limited. The country’s culinary sector could gain traction and create more opportunities for chefs and hospitality workers with better coordination, targeted investments in training and mentorship, and strategic government engagement.
As Sierra Leone prepares for WAFFEST 2026 in The Gambia, Mr Shallop’s message remains unchanged: Sierra Leone’s hospitality is unparalleled. With unity, better-organised support, and a focus on capacity-building, the country’s chefs are poised to raise the country’s profile in West Africa and beyond. For the time being, the medals won in Accra serve as both a cause for celebration and a reminder that when talent meets support, amazing things happen.
