“Do really Ethiopian people enjoy nutritious foods? ”such a tough question is raised by a foreigner after eating a not sweetened food made of less ingredients in a local mediocre restaurant.
Based on his comment we have to worry on the way of our food preparations in the households and restaurants. Pertaining to food preparation in the modern way there seems to be a lot to be desired in Ethiopia. Professionalism and creativity seem to have little place and center of excellence in the activity of food preparation in the country.
There is a gap in the preparation and presentation of foods in decorative styles and fabulous setting. Dishes should be pleasant to look at. They must be arrayed in attractive ways, accompanied by cheerful faces and hospitability, splendid table plates and capability to present the foods with steps of appetizers, main dish and deserts. Various food items are not sufficiently ready both in households as well as in restaurants.
The National Hotel and Tourism institute seems still lagging behind in terms of food preparation, guidance and hospitability ways. There is a lot to be required when it comes to the attractive preparation of national and state foods, species and ingredient varieties. Homogenous knowledge has to be there about how to handle customers and promote the unique feature of the country’s tangible and intangible heritages as well as advertising tourism sights.
Most governmental and private based hotels, tourism institutes,
local and international hotels are seen downplaying traditional food items and encouraging our chiefs to come up with innovate and international food items. Simplicity in food preparation should be critical for household families.
The Ethiopian Herald Sunday Edition 27 October 2019
BY MEHARI BEYENE
