Sheriaz Ramputh: Young Mauritian cook excels in French culinary competition

Who said that only French people can cook French dishes? It is definitely not Sheriaz Ramputh who will agree with such statement. The young aspiring chef shined on the international platform with his classic French dish, the Trout Soufflé “Escoffier style”. The young cook won the third place at the 37th Culinary Competition of the Grand Cordon d’Or in French Cuisine which took place at the Lycée Technique and Hôtelier de Monaco on March 22nd. 

The Mauritian talent has once again stood out on the world podium. Aged 23, the aspiring Chef Sheriaz Ramputh is among the winners of the prestigious Culinary Competition of the Grand Cordon d'Or. This inhabitant of Mont Ida has bagged the third place at the 37th edition of the Competition where aspiring chefs had to master Classic French dishes. 

Member of Chef Nizam Peeroo’s crew at the Labourdonnais Waterfront Hotel and also student at the Ecole Hoteliere, Sheriaz seduced the tough and professional jury of the competition with his class French dish, the Trout Soufflé "Escoffier style" and his chocolate tarte sablée. 

Sheriaz confides that he heard about the competition at the Ecole Hoteliere, where he is currently following courses, and decided to give it a shot. “There was a pre-selection which took place in our institution. My dish took the first place and this is how I got selected to participate in the competition.” After months of preparation, the young chef flew to Monaco to compete with six other aspiring chefs from Europe. 

“As selected candidates get to choose which dish they want to cook for the competition, I decided to tackle the classic French dish, the Trout Soufflé "Escoffier style". My mentors Chef Nizam Peeroo, Pastry Chef Denis Toucheron, my Head Chef Davina and Butchery Chef Marmite all helped to prepare the dish and get ready for the competition. I was thus pretty confident about that dish. And thanks to their support and assistance, I have been rewarded. I am very grateful to all of them,” states the young cook.

Sheriaz however does not hide that the competition was not a piece of cake. “I was indeed stressed when I got there. I was in a different environment, in a different kitchen; I was not in my comfort zone. But gradually as time passed, I got engrossed in what I was doing and focused on my dishes. I tried not to let myself be distracted by the skills of other competitors and I did my best. And it paid off,” he happily explains. 

The cook had four hours to prepare his main dish and his dessert, which was a chocolate tarte sablée. And in addition of winning the third place, Sheriaz’s tarte was awarded the best tarte of the competition. “I was definitely surprised of bagging such rewards but I am really happy and humbled for these incredible achievements. I am happy to make my parents and my mentors proud of me.”

Hard work and Perseverance as Motto

Sheriaz shares that he started his career in another field before deciding to become a cook. “I studied up to Form 5 level and decided to go in the Art and Design field. But I was waiting for an opportunity to change and start taking professional courses at the Ecole Hoteliere. When the opportunity showed up, I applied straight and joined the Ecole Hoteliere. I was turning my dream into reality,” he utters.

But what led him to change his mind and took another career path? “I was always passionate about cooking. My inspiration comes from my mother. She is a real ‘cordon bleu’ at home. Seeing her cook and helping her in the kitchen lit up that passion in me. I thus became fond of cooking.” It was at age 20 that Sheriaz started taking courses at the Ecole Hoteliere and eventually got selected through an interview to join the prestigious team at Labourdonnais Waterfront Hotel. 

The aspiring Chef says that it is hard work and perseverance that led him to achieve his goal. “Being a cook and a Chef is definitely challenging. There are times where you want to give up. But my mentor Chef Nizam Peeroo and all the others, always pushed me further. They can be tough and demanding but they have my best interest at heart. It is through their advice that I persevered and grew up,” he proudly says.