Organized by the Hospitality and Tourism Management Department (HTM) at the Adnan Kassar School of Business (AKSOB), this annual event in its first edition brought together hospitality and culinary students from eight universities across Lebanon, setting the stage for a live mystery basket challenge filled with pressure, precision and a whole lot of flavor.

As the timer began and mystery ingredients were unveiled, it was immediately clear this was not just a competition—it was a celebration of creativity, collaboration and the rising stars of Lebanon’s culinary future. 

Each university team dove into their baskets and began crafting dishes from scratch, improvising menus, adjusting techniques and pouring heart and soul into each plate. In the span of a few hours, the open-air kitchen came alive with sizzling pans, quick instructions and nervous glances as four renowned chefs, the event’s expert judges—Chef Jean-Baptiste Priolet of the Boubess Group; chef and owner of the restaurants Le Pélican and Le Pélican Yacht Club, Stephanie Hage; Chef Emmanuel Pauliat of the Phoenicia Hotel; and Patrick Juhel, executive chef at Château de Ferrières, France—made their rounds with thoughtful examination. 

The event was, in every sense, a living classroom and a powerful reminder of what experiential learning can look like when rooted in passion. 

“The first edition of Uni Chefs’ Challenge was a remarkable success and a true celebration of student talent and culinary innovation, all made possible by Chef Ibrahim El Haddad’s guidance, dedication, and mentorship,” stated Dr. Rania El Haddad, chairperson of the HTM department. “It provided an exciting opportunity to connect the department with leaders in the hospitality industry, opening doors for future collaborations and experiential learning. We look forward to many more inspiring editions to come.” 

Through initiatives like the Uni Chefs’ Challenge, HTM is actively redefining what it means to study hospitality in the region, blending rigorous academic standards with hands-on, industry-relevant experiences.

“This is a powerful initiative that showcases the excellence of our culinary and tourism programs, where we prepare students to excel locally and regionally in the hospitality sector through accredited, high-quality training and strong industry partnerships,” said AKSOB Interim Dean and Associate Professor Salpie Djoundourian.

The event marked a new, energetic chapter in the university’s commitment to serving the community and elevating Lebanon’s role in tourism and service excellence, she added. 

LAU President Chaouki T. Abdallah highlighted how the competition also cast a broader spotlight on Lebanon as a country where food is not just culture, but identity. With its rich culinary heritage, thriving food scene and growing recognition in global hospitality circles, Lebanon stands prepared to lead the Middle East in culinary education and tourism development.

“Events such as this one reaffirm that promise, demonstrating the talent, creativity and discipline emerging from Lebanon’s universities,” said Dr. Abdallah. “This event serves our mission to challenge ourselves to raise the level of the curriculum and the educational objectives we fulfill.”

As the guests and students gathered to hear the judges’ feedback on the dishes presented, Dr. Said Ladki, president of Rafik Hariri University and former interim dean of AKSOB, commented on the excitement in the crowds, emphasizing that such events are a true inspiration for hospitality and tourism students. 

“It is refreshing to see LAU’s Hospitality and Tourism Management Department lead with the Uni Chefs’ Challenge—an innovative initiative that showcases young talent and ignites their passion and professionalism,” he said.

From brainstorming under pressure to presenting dishes before the jury, each moment was a lesson in resilience, teamwork and professional growth.

The winners—Anthony Haddad, USJ, in first place; Ivana Tabbah, LAU, in second place; and Faris Sahyoun, USEK, third place—walked away with culinary tools, medals, training courses and exclusive opportunities offered by leading companies and sponsors at the event, eager to empower the hospitality and tourism industry in Lebanon.

In a world where education is rapidly evolving, the HTM program at LAU continues to prove that learning by doing is essential. The Uni Chefs’ Challenge was not just about cooking under pressure. It was about building the future of Lebanon’s hospitality sector, one dish and one student at a time.

“Our ambition as a department and program with AACSB and ACPHA accreditations is to raise awareness, empower young chefs to enhance their abilities, put them on the industry’s broader market and reinforce our role as a key driver of innovation and leadership in Lebanon’s hospitality landscape,” said Dr. El Haddad.