Originally from Kinshasa, in the Democratic Republic of Congo (DRC), he joins the prestigious teams of Qatar Aircraft Catering Company (QACC) and Qatar Duty Free (QDF) in Doha, Qatar, with the mission of introducing Congolese cuisine to the world, according to a press release from the airline.
Michée, aged 27, is among nearly 50 newly appointed recruits joining the multi-award-winning airline’s catering company, as well as retail and dining subsidiaries in Doha, Qatar. The new employees will be placed with Qatar Aircraft Catering Company (QACC) and Qatar Duty Free (QDF) – both operating from state-of-the-art facilities at the reigning world’s best airport, Hamad International Airport (HIA).
QDF is home to award-winning shopping and dining at HIA in Doha, offering a myriad of choices ranging from traditional food courts to lounges, restaurants and cafes. It also features world-first concepts such as the Louis Vuitton Lounge, created in partnership with Michelin star chef Yannick Alléno. QACC, with an industry-leading facility spanning 69,000 m², is the largest single-building airline catering provider in the world. It has expanded all possible capabilities and set a new industry benchmark of excellence in onboard dining experience. With more than 20 years of culinary innovation and operations excellence, QACC delivers 200,000 meals across 300 flights daily.
Demanding recruitment process
Kalengay withstood the heat of the recruitment process, seeing off competition from hundreds of other candidates that graduated from the Capsicum Culinary Studio’s six campuses across South Africa, where he studied to become a chef. He says: “This is an amazing opportunity to be exposed to diverse cultures and cuisines. For instance, in the airport area that I’ve been placed, there are dozens of outlets that serve a variety of national and regional dishes.”
Kalengay, who says he developed a passion for food at an early age, adds: “I am proud to showcase African dishes on the global stage, and look forward to sharing my skills and tastes with the many passengers transiting through Doha.” He is also passionate about introducing the beloved traditional foods of his homeland to the world, and enthuses: “Take Liboke for instance, which is a Congolese seafood dish. It’s very famous, and we cook it with many kinds of fish, but mostly prefer catfish because the flesh is so juicy. “We marinate it well with spices, chillies, tomatoes and some oil. Traditionally it’s then wrapped in banana leaves, which gives the fish a special flavour when it’s grilled on wood fire. We serve it with chikwangue, a starchy fermented cassava you’ll only find in the DRC and other central African countries. “Another traditional dish is cassava leaves mixed with beans, and cooked together slowly with palm oil and spices. We serve that with rice and fish that’s grilled on a charcoal or wood fire. Truly memorable and delicious,” says Kalengay.
Diversity and excellence at the heart of innovation
Qatar Airways’ Chief People Officer, Antonio Schulthess, said: “Diversity and excellence are the hallmarks of the Qatar Airways brand. Recruiting candidates from around the world, as is the case with our partnership with Capsicum Culinary Studio, is part of our ongoing commitment to finding the best talent globally and empowering our personnel to build fulfilling careers with the world’s best airline.”
Victor Cheng, Vice President at Qatar Aircraft Catering Company, said: “Our state-of-the-art facility is designed to inspire innovation in culinary excellence. Equipped with the latest technology and resources, it will empower the talented new chef’s creativity and skills. This is an excellent career growth opportunity where young employees get exposure to large scale operations and expand their culinary knowledge.”
Thulisile Mgidi, Capsicum Culinary Studio’s Customer Experience and Career Centre Manager said: “It is hard to imagine a better opportunity for these young chefs to seize, and you can see how excited they are to make the most of it. There’s an art and science to making sure food meets the highest of standards, so these candidates are learning invaluable skills from the best of the best.”
