Guiding Light Meet Swiss-Australian Chef Thomas Haller, One of UAE’S Few Visionary Leaders and a True Guide to Our Culinary Industry

FROM US. FOR US. October 2015

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THE magazine CHEFS love to read volume 10, issue 8

Young Chefs Arjaan by Rotana are this month’s challengers at the Golden Chef’s Hat competition

East Coast Images from the East Coast Culinary Competition held at the Miramar Al Aqah Beach Resort

Guiding Light Meet Swiss-Australian Chef Thomas Haller, one of UAE’s few visionary leaders and a true guide to our culinary industry

BEYOND IT’S Dilmah LUCK SATURN! HIGH TEA First look at all We asked for an The world’s best the action behind out-of-the-world competitors in the art the scenes for the recipe. Multi-award of making tea were in winners of the million winning Pastry Chef Sri Lanka. Read our dirham scholarship Chandana delivers it special report

October 2015 Gulf Gourmet president’sstation

email [email protected] President’s S tation

Dear fellow chefs, ladies and gentlemen,

Welcome to the October issue of our Gulf Gourmet. Here’s a quick insight into all that’s been happening at the Guild.

We had a very busy start after the summer break. Chef Rahil Rathod competed in the Commis Rotisseurs World Final in Budapest and did very well. This was the first time that the UAE was part of this great event, which will next be hosted in Manchester in 2015. Hope to have the opportunity to join then as well. Chef David Hiltbrunner from ICCA was on the panel of judges and he confirmed to me that the standard this year was very high.

Our Young Chefs team, led by our Chairman Andy Cuthbert was taking part of the competition in Malaysia and represented us proudly. And in another part of the world, our Continental Director Thomas Gugler and I are in Namibia to judge the Africa Cup and be part of the MEA Continental WACS Congress.

You will find all the details from Malaysia and Namibia in our next issue.

We are working in full swing with the preparation for the Pastry World

Championship in Milan which takes WORLD ASSOCIATION place this month between the 23rd and O F CHEFS 27th. Our Team Manager for this event S OCIETIES will be our Honorary Vice President Andreas Kurfurst and our Pastry Team September 2016 in Greece. I recommend Please do not miss the company profile is made up of Achala Weerasinghe from members to start saving small amounts of our corporate members. We really do Madinat Jumeirah, Kapila Aramatunga of money now and to join us in Greece. appreciate your support. Also do look at from Sheraton Dubai Deira Creek, If you have missed any of our previous the Friends of the Guild pages to check Dammika from Radisson Blu Hotel issues of Gulf Gourmet please visit www. out all our supporters. Dubai Deira Creek, and Rohita Kumara gulfgourmet.net. Kasthuriarchchi from Burj Al Arab. A final thank you to Chef Youssef and his I urge all members to go onto the Guild team from Jood Palace Hotel for hosting The classes, rules and regulations for the website to see what is happening on the September meeting. La Cuisine Du Sial in Abu Dhabi, which the calendar at emiratesculinaryguild. will be hosted at ADNEC from 7th to 9th net and also to visit the WACS Young Culinary Regards, December, have been released and the Chefs Facebook page on facebook.com/ registration is now open. Some classes wacsyoungchefs and encourage your Uwe Micheel are already booked. Register now. young chefs to join that page so they President of Emirates Culinary Guild can be in contact with over 4,000 chefs Director of Kitchens The next WACS Congress will now be in across the globe. Radisson Blu Hotel Deira Creek

3 4 contents 12 08 07 October 2015 gg 28

industry service community andthefood happening intheChef A quickround-upofwhat’s News Bites Guild Emirates Culinary the Brands thatsupport the Guild Friends of things F&Bintheregion Our Editor’s takeonall Editor’s Note contents

Gulf Gourmet Gulf 24 16

delivers it Kempinski HotelAjman, Chandana Nishantaof Chefaward winningPastry the-world recipe.Multi- We askedforanout-of- (by Fonterra) Pastry Power industry guide toourculinary leadersandatrue visionary Haller, oneof UAE’s few Swiss-Australian ChefThomas with Exclusive interview Cover Story

32 28 32

dirham scholarship winners ofthemillion behind thescenesfor theaction First lookatall Beyond Luck Hat competition Professional GoldenChef’s fortheNestle challengers Media Cityarethismonth’s Arjaan by RotanaatDubai Chefs BaberandKarnafrom (by NestleProfessional) Golden Chef 40

66 62 58 50 48 42 40 36

Events you specialcoverage Fujairah lastJune.We bring in Al AqahBeachResort two daysatthe Miramar Competition washeldover The EastCoastCulinary Moments East Coast last month CupheldinManila Culinary Images fromthePhilippines Manila ayhem report Lanka. Readourspecial making teawere inSri ofcompetitors inart The world’s best High Tea improve their soft skills improve their soft Bassi foryoung chefstohelp A monthlycolumnby Rohit a chef You’re morethan companies forthisregion food andkitchensupplies leading A listingofall Directory Members Guild Culinary members oftheEmirates Meet thenewandrenewed New Members in AbuDhabi upcoming LaCuisineby SIAL and regulationsforthe rules Exclusive listing ofall SIAL Rules Guildmeeting Culinary images fromEmirates industry. Thisissueincludes region relatedtothe Images fromaroundthe

October 2015

Gulf Gourmet Gulf 36 24

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CREDITS

THE EMIRATES President Uwe Micheel CULINARY GUILD Phone +971 4 340 3128 Fax +971 4 347 3742 Email [email protected]

EDITORIAL Editor & Publisher Aquin George Phone +971 50 504 5033 Email [email protected]

Associate Publisher Amaresh Bhaskaran Phone +971 50 456 8161 Email [email protected]

CREATIVE Seeing Things Photography he GCC is a region where Emirates Culinary Guild in his Phone +971 50 547 2477 chefs are constantly capacity as Chairman for Dubai. www.seeingthings.ae moving. Take a look at Read about his extraordinary Amro Fahed Al Yassin our news bites section journey starting page 16. startingT page 12 and within it you’ll CONTRIBUTORS Lincy Varghese see a slew of new appointments Talking about the million- Jehan Khan Claire Watson even at the highest levels across dirham culinary scholarship Content-Farm.com professional kitchens. Yet, there instituted by ICCA, we’ve learnt are some chefs who are here to stay that the initiative has taken ADVERTISING Sales & Mktg. Andrew Williams and grow, and in the process help off to start that’s better than Phone +971 4 368 6450 others grow as well. we had expected. Imagine 30 Email [email protected] young underprivileged chefs Our cover story this month is one who are exceptional at the job DESIGN Art Director PeeCee Graphic Designer Natalie King such example. Chef Thomas Haller even without getting a culinary is the Food Business Manager of education. Now imagine them PRODUCTION Masar Printing & Publishing Nestle Professional with a wide being personally trained by the portfolio under his belt and an biggest chefs from the UAE and LICENSED BY National Media Council equally wide geographic terrain for around the world. We have all the him to manage. Yet, he finds time details starting page 32. PUBLISHED BY SMARTCAST GROUP FZ-LLC to work extra hours towards the PO Box 34891, Dubai Media City, Dubai, United Arab Emirates upliftment of the culinary industry. And finally, do not miss our Pastry

Power section by Fonterra. We COPYRIGHT All material appearing in Gulf Gourmet I spent over an hour interviewing asked for an out-of-the-world is copyright unless otherwise stated him for the article and was left recipe and that’s literally what or it may rest with the provider of speechless learning about the multi-award winning Pastry Chef the supplied material. Gulf Gourmet extent of work he manages to get Chandana Nishanta of Kempinski magazine takes all care to ensure done each day. I was once again Hotel Ajman gave us. information is correct at time of reminded of this during the process printing, but the publisher accepts no responsibility or liability for the accuracy of putting the articles together for Until next time enjoy the read and of any information contained in the text this issue. He’s everywhere, from keep cooking with passion. or advertisements. Views expressed teaching underprivileged chefs as are not necessarily endorsed by the part of the culinary scholarship Aquin George editor and publisher. from ICCA to promoting the Editor

7 8 friends of the guild friends of friends October 2015

Gulf Gourmet Gulf

the guild the Gulf Gourmet 2015 Gulf October

9 friends of the guild 10 friends of the guild October 2015

Gulf Gourmet Gulf www.unitedfoods.ae

UNITED FOODS COMPANY (PJSC), PO Box 5836, Dubai, United Arab Emirates, Tel: +971 4 338 2688, Fax: + 971 4 338 1987 12 news bites Three Times World PizzaChampionintown October 15-21. He will be serving upa beserving October 15-21.Hewill from Anantara, ThePalmDubaiResort beat Italian PizzaChampionship,will acrobatic andbakingsectionsofthe competitor toeverwinboththe for theG8summit American Presidentsandcatered mention alsohavingcookedfor Sheikh ZayedRoad,notto in variousfive-starhotelsalong years ago,cookingupastorm Singapore, moved toDubaisix in Germany,HongKongand who hasworkedacrosshotels than 20nationalities.Styles, chefs and25stewardsfrommore a hand-pickedteamofover 50 lead In hisnewrole,Styleswill Sheraton GrandHotelinDubai. news October 2015 H C Dubai gets Styles Dubai getsStyles Sheraton Grand Pizza Championandtheonly recognised three-timesWorld hef DaniloSangrigoli, executive chefatthe appointed asthenew ugh Styleshasbeen

Gulf Gourmet Gulf bites 540 pizzasin103minutes. pizza making,havingmadeawhopping Guinness World Recordholderforspeed creation. Daniloisalsothecurrent dough twirlingandhighvelocitypizza guests withhisacrobaticdisplaysof wowwhere thefun-loving Italianwill special pizzamenuatTheBeachHouse, Do you have a passion for wild shellfish and a sense of culinary adventure?

Shellfish chefs, read the November edition of Gulf Gourmet to find out how your culinary passion could win you a trip to Nova Scotia, Canada.

www.clearwater.ca 14 news bites T E Meet theSeniors Seahorse Workshop onHamachiFish&Mixer October 2015 Chef TetsuyaInomatafromthe Guild PresidentChefUweMicheel. from varioushotelsinDubaiandthe attendance ofpre-registeredchefs & cooking.Theeventsawapacked Fresh Seafoodprocessing,handling to understandthetrendsinFish& create aplatformfortheChefsinUAE ofitsmasterplanto Dubai, aspart leadership in Abu Dhabi including Raghu Pillai, AlenPedgeandPeterDeKauwe. leadership inAbuDhabiincludingRaghuPillai, bytheGuild chef membersoftheGuild.Theywereawardedcertificates mirates CulinaryGuildinAbuDhabihasinductedaselectfewassenior Radisson BluHotel,DeiraCreek, Hamachi Fishwasheldatthe he SeahorseWorkshop on

Gulf Gourmet Gulf St. RegisDohagetsnewExecutive Chef T Arab Emirates,theUnitedKingdom, experience hastakenhimtothe United In additiontoFrance,hispriorwork gourmet experiencetohisrole. brings morethan20yearsofinternational The showwascomperedbyChefAnil by thevisitingCheffromJapan. explained with delectableflavor waswell Hamachifish(Yellow harvested Tail) & butterycharacteroftheOcean Buri BowlwithRice.Thefreshdelicate by preparationofSashimi,Tataki &The oftheHamachifish,followed portioning and Tetsuya presentedthefilleting demonstrated totheattendees.Chef Hamachi fishandthesamewas Hyoshoku Co,Japanshowcasedthe Executive Chef. TheFrenchculinarian asitsnew Jean-Luc Morcellet he St.RegisDoha,hasappointed external outsidecatering. coordinating menusforbanquets and alsobeinchargeof will Vine. Morcellet Sarab Lounge,AlSultanBrahim and Jazz atLincolnCenter,OysterBay, restaurant’s includingtheAstor Grill, culinary aspectsofthehotel’s various oversee all In hisnewrole,hewill the UnitedStatesandZimbabwe. chef withacopyofthebook. brand ChefAnilKumarpresentedevery written byMrsIngeBruijnooge,andthe Grand CruoftheSea-FrenchOysters” Seahorse’s collector’s editionbook“The best inseafood.ChefUwereleased the SeahorseMixerIIshowcasing turnout ofSeniorChefsfromUAE,for The eveningwitnessedamassive forparticipation. certificates wereawarded and theparticipants Kumar, thebrand’s culinaryambassador, C complex executive chef is Jay Williams rest astheysayishistory. andthe wash, hemoved tothegrill sixmonthsonthepot and soafter gave Jayaninsightintoachef’s world summer asafavour. Thebusykitchen onions inafriend’s kitchenover dishes, peelingpotatoesandcutting the kitchensbyaccident,washing in Born inNewZealandhestarted Bubbalicious andBestBar–Barasti. Italian –Bussola,BestBrunch multiple awardwinsincludingBest andsecuring substantial F&Boffering integral tothegrowthofhotel’s he joinedasSousChef. Hehasbeen been withthehotelsince2008when andMarina.Thechefhas Beach Resort Dubai andLeMeridienMinaSeyahi Executive Chef for The Westin Executive ChefforTheWestin appointed astheComplex hasbeen hef JayWilliams

October 2015 Gulf Gourmet C o v er S tory

A Man for All Seasons Thomas Haller is a true-blue nomad. From one country to another, from the kitchen to the board room, there’s little he hasn’t explored. Today, the food business manager of Nestle Professional is busy exploring different kitchens to offer solutions to his favourite people – chefs. He’s not stopping there. The chairman of the Emirates Culinary Guild’s Dubai chapter is among the building blocks of the UAE culinary industry...

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Gulf Gourmet Gulf 17 Cover Story October 2015 Gulf Gourmet C o v er S tory

e’s not stopping there. The hospitality had many aspects other than chairman of the Emirates cooking, like management. The restaurant Culinary Guild’s Dubai chapter owner pulled a few strings for Chef Thomas is among the building blocks and got him into the best restaurant-hotel Hof the UAE culinary industry... in his Swiss state, Aargau. “The hotel had A young chef can learn a only 50 rooms but for Switzerland, that In 1974, the world population hit 4 lot by being a part of the was pretty big. It had a top-class, all-day billion, Stephen King published his guild. The talent pool here a-la carte dining restaurant and a banquet first novel, Watergate scandal claimed is amazing. I hope it gets hall for 1,000 people.” Richard Nixon’s US presidency and Hungarian professor Erno Rubik more traction and I wish Three years went by in apprenticeship, invented the Rubik’s Cube. more companies like ours with Chef Thomas securing second place in his state after the exams. “During An 11-year-old boy in Switzerland would get involved with apprenticeship, I was in a hotel that couldn’t care less. All his attention was the guild followed a four-season calendar for fruits, focused on convincing his father to buy vegetables, meats, everything. So I learnt him a bicycle. about different meats and ingredients.” and an interior decorator mother, Guest chefs were also a regular feature of He couldn’t. And so, he was forced to Chef Thomas started his summer the restaurant, which gave Chef Thomas take up a summer job. job in a small lake-side restaurant, an opportunity to make contacts in the sorting glass bottles to be returned to industry. Some of the guest chefs he The job won Thomas Haller not just beverage companies. “A week later, I was later worked with for a while. a set of wheels to zip around in his ‘promoted’ to peeling potatoes. I had picturesque Swiss village but also wings to peel potatoes all afternoon sitting “I finished my hotel management and to fly across the world. And he did. outside and the chef would come from my compulsory time in the army. Then, time to time to check if I was doing it the travel bug bit me.” Chef Thomas In the forty odd years since, Chef Thomas right.” The third week was about cutting worked in Germany in a butchery, in has gone from Europe to Australia to potatoes for french fries. A young Chef France in a small restaurant and then the Indian subcontinent to Africa to the Thomas didn’t mind. “After work, there went to the United States. But all those Middle East, moving from the kitchen to would always be something nice to eat stints were short ones. management to marketing and product and drink.” And yes, he made enough to development. If that’s not illustrious buy the bike. Then, Australia happened. “My uncle was enough a career to impress you, he’s also there and Australia is where I started my the chairman of the Dubai chapter of the Having found a way to take care of his ‘real’ career.” Emirates Culinary Guild. wants, little Thomas worked for the next two summers too. “The third summer, Twenty seven years old at the time, Chef The journey is far from over. At some the restaurant owner asked me casually Thomas secured a job at the Hilton in point, Chef Thomas would like it to if I wanted to be a chef. I had two years Perth, from where he moved to Brisbane. end the way it began – with a simple left to decide if I wanted to pursue “I was unmarried at the time, so wherever restaurant, this time his own. But that academics or do an apprenticeship.” there was a restaurant or a hotel to be will have to wait another 10-12 years. opened and I was asked to go, I went.” Chef Thomas “tossed the idea around” India was the next destination and a For now, chefs need him and he’s his head and decided he wanted to be life-changing decision. The Swiss chef determined to be there for them. in the kitchen. “My father was non- met his Indian wife there and also got Developing products to meet the basic committal, my mother said ‘yes’ but opportunities to go to Sudan for opening needs of the kitchen and improve the strongest reaction came from my a Hilton property and to work in Kenya. consistency and quality of dishes, grandparents – a 100 percent ‘no’. They Chef Thomas is currently focusing on felt a chef led a frivolous life and it was From Hilton, Chef Thomas worked for expanding Nestle’s gamut of offerings an unhealthy lifestyle full of parties and a bit with Movenpick but left that job for chefs under brands such as Docello, night shifts,” he laughs. to join the Sheraton group in Dubai in Maggi, Chef and Nescafe. 2000. “My first stay in Dubai lasted just His mother argued on his behalf, a year. I went to Pakistan from there, The son of a corporate executive father convincing his grandparents that where I spent six years.”

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Pakistan proved to be a career changer the community sees value in them. required? Stock can’t be made in one or for Chef Thomas. He got into operations As the industry grapples with high two hours. It takes time.” and even handled the food and attrition, Nestle products help maintain beverage, sales and promotions for consistency and quality.” Chef Thomas Back in the days when he was an several top hotels, including Marriott points to many restaurants losing apprentice, there were designated “stock and Pearl-Continental properties. An momentum after a spectacular start and soup kitchens”. “Those kitchens assignment with the Royal Palm Golf only because they cannot deal with would have three-four chefs making all and Country Club in Islamabad further consistency and quality issues. the sauces, all the stock, all the soups honed Chef Thomas’s operations and for the entire hotel and restaurants. You management skills. “The chefs change, they get other jobs, don’t find that anymore. I know just one other opportunities. And every chef is place around here that has this.” An Egyptian sojourn thereafter did not different. Some of us like a little more prove so attractive. “My wife wanted to salt and some of us like a little more With most chefs these days learning return to India. I went to India to open a sweet. We have to find a balance for skills on the job rather than doing a hotel, which is yet to open.” When things the customer.” full-fledged apprenticeship, it is not didn’t move, Chef Thomas took up a feasible to make things from scratch, marketing role with Andy Mannhart AG, But with the latest wave of going ‘back- says Chef Thomas. “Two years ago, a Swiss supplier of kitchen equipment, to-basics’, doesn’t it become harder for when we introduced Docello dessert buffet and utensils. Nearly four years Nestle to position its products? “I am a mixes, we were making videos of later, Nestle found him. big believer in getting your basics right. some chefs making crème brulee and But the question to ask is - are kitchens panacotta from scratch and then make Being a chef helps Chef Thomas in today equipped for this? Are restaurant them with our products. Some of the developing and marketing Nestle and hotel owners these days willing chefs couldn’t even make chocolate products to other chefs. “I have to to have one person only make stock, mousse from scratch! That was a bit of present our products in a way that use more electricity and take the time an eye-opener for me. We felt that we

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should give chefs the base with which adapting to different cultures, especially they can experiment.” at the workplace. “In Germany and Switzerland, things are very straight To be fair, cooking is a tough profession forward and everyone forgets issues and not for everyone. You need life-long A business is not a once they go out of the kitchen. People passion and a lot of patience. Gruelling in some other cultures are very offended hours, stressful environment and one-person job. Also, and hurt if you say anything to them. constantly changing needs of customers I have friends who run So you are have to be very soft in your make hospitality a challenging career. restaurants and I have approach.” “When the world is celebrating, you are working harder than usual. But if a seen their children grow But then, there were those moments guest’s smile after a good meal gives up without parents. I don’t that make every challenge seem so you satisfaction, then you are the right small. For Chef Thomas, one of those big person for this profession.” want to be that person moments was organising banquet for when my son is young 10,000 people at the rugby world cup in Those who do want to succeed must be Australia. Then, there was this elaborate patient, advises Chef Thomas. Trying to banquet in India. “I was the director of become the executive sous chef at 23 without parents. I don’t want to be that food and beverage for Hilton in India. will only prevent you from developing person when my son is young.” We had to cater to 30,000 people daily valuable skills. “Pay your tributes first. in the 15-day banquet to commemorate Money is not everything. Find a good The concept of a revolving menu a Chinese event. We were half dead by mentor who has enough confidence in you restaurant is definitely interesting. the time it was over. But afterwards, and good connections and reputation.” Many other concept restaurants are my team was invited to Beijing and mushrooming in the Emirates. But honoured for a job well done.” Being the tough job that it is, hospitality Chef Thomas rues the fact that these loses a lot of graduates to other restaurants fail to stick to the script a Building on his experiences, Chef industries. “When I graduated from a few months down the line. “They start off Thomas wants to use his association hotel management school, there were really well but deviate on the way.” with the Emirates Culinary Guild to 45 pass outs in that batch. You know promote the profession and those how many stayed in the profession? One. “One concept I really like in all countries I who have chosen to be a part of it. He Three others are doing related jobs and have worked is local cuisine. In the UAE, considers the Emirates Culinary Guild the rest are all doing something that has the Emirati cuisine can and must be to be “one of the best guilds in the nothing to do with hospitality.” projected better.” world”. That’s probably why he’s been with it for 15 long years. “A young chef Personally, Chef Thomas has absolutely His own favourite cuisine is French can learn a lot by being a part of the no plans of quitting the industry. A life- classic, the first ever cuisine he learnt. guild. The talent pool here is amazing. long lover of food, he hopes to slow down I hope it gets more traction and I wish later with his own “food truck” or limited- Chef Thomas admits to missing the action more companies like ours would get menu restaurant someday. “It will be in the kitchen. “There are times when I involved with the guild.” He feels Dubai like a blank board menu. Whatever I find wish I had stayed in the kitchen. There’s should command more attention as an in the market I will put on the menu. I high tension and stress but only for a international culinary hub, mainly with may operate it just a few days in a week. certain period in the day. Once everything help from locals. “We need to get the Maybe have just three-four dishes and is done, there is relief unlike in my current local people involved. There needs to be three-four drinks. Or maybe even a small role, where it is an ongoing thing. At the greater emphasis on that.” restaurant with 20 seats.” end of the day, people just look at the numbers.” He believes that “cooking is Talking about young chefs, can we expect Time and again, Chef Thomas was the most creative and the most beautiful more of them from the Haller stable? “I tempted between jobs to follow through profession in the world”. “We can make doubt it. My 11-year-old son is obsessed on this dream. But lack of resources in people happy in what we do.” with cricket and he wants to study sports.” terms of manpower and the thought of limited time for his young son dissuaded In his career, moving out of the kitchen We guess that’s quite alright. After all, him. “A business is not a one-person job. and into management and marketing Chef Thomas has contributed much Also, I have friends who run restaurants wasn’t the only challenge Chef Thomas more to the culinary world than whole and I have seen their children grow up overcame. A bigger challenge was families do. And he’s just warming up.

23 October 2015 Gulf Gourmet

brought to you by Pastry Power Pastry

PASTRY AND PASSION Art and heart, Chef Chandana Dilruck Nishantha puts both on your plate. The pastry chef of Kempinski Hotel, Ajman, has perfected the skill of teasing dessertarians’ sweet tooth...

esserts are like songs, the best business management and wanted to for Chef Chandana but the job failed to ones can make you dance. If pursue academics in a university. Tough hold his interest beyond three months. what celebrity chef Edward Lee competition and low scores, however, Sensing his restlessness, his uncle said is true, Chandana Dilruck steered him into a different direction, a advised Chef Chandana to think about NishanthaD is one hell of a musician. diversion he does not regret today. a career in hospitality. “My uncle is a well-known chef in Sri Lanka and he The oven is his guitar, the bakeware “Back then, I had no idea I was going suggested I join a hospitality school, his keyboard and the frosting pen, to be a chef,” recalls the now 39-year- which I did.” Just as he started at the his harmonica. With each of his old chef. “I took entrance exams for school near Colombo, Chef Chandana got ‘menubusters’, the pastry chef of university twice but could not get a chance to come to Dubai with a job at Kempinski Hotel, Ajman, whips up enough points. Maybe my heart really the Le Meridien. dessertarians into a frenzy. wasn’t in it. I was still wondering what path to take when a friend asked me to It was a steward’s job, not a glamorous What is today Chef Chandana’s passion join his electronic appliances business.” position, but it took Chef Chandana was not even a thought when he was just a year to convince his bosses he younger. The Sri Lanka-born chef studied Initially, there was some excitement belonged in the pastry kitchen. In his

24 October 2015 Gulf Gourmet Pastry Power Pastry

Set short-term goals for yourself if you want to keep improving. Every year, I set myself a different goal and achieve it. That keeps me motivated and also interested in my work eight years at Le Meridien, he climbed to chef de partie.

The year 2007 was a year of changes for Chef Chandana. A collegue joined Raffles Dubai and offered him a job. Chef Chandana took it up, only to return to Le Meridien in just three months. “The pastry chef at Le Meridien resigned. So they called me back as the assistant pastry chef.”

Chef Chandana’s second stint with Le Meridien was also long. For five years, he handled the dessert menus of 21 international restaurants and banquet. Three years ago, Kempinski happened.

In the pastry kitchen, Chef Chandana loves to experiment with exotic fruit purees for desserts because very few and live cakes and a gold at the Junior to work hard throughout their careers. chefs try these things. “Right now, Chef of the Year for petit fours. “Set short-term goals for yourself if you I am experimenting with yuzu. It’s want to keep improving. Every year, I an east Asian citrus fruit. Its puree “I credit my uncle with my success. He set myself a different goal and achieve is expensive because the fruit is pushed me to join the industry. The it. That keeps me motivated and also not available here. Costs some 250 chief steward of Le Meridien, who is interested in my work.” dirhams per litre. But it’s different and also a relative, also encouraged me a creates a fantastic dessert.” lot. It’s because of these two that I am He believes Dubai presents a lot of here today.” opportunities for chefs. “You get so Chef Chandana admits he had never many great products, all kinds of imagined he would leave the confines Of course, his journey is far from over. ingredients are easily available here. of his small island nation to join the Someday, he hopes to be an executive Chefs here are spoilt for choice and you eclectic hospitality crowd of Dubai. He pastry chef. “I know a lot of pastry chefs should take advantage of that to learn even trained at a popular restaurant prefer starting their own businesses as much as you can and experiment in France, the dessert capital of the like opening pastry shops or bakery but with different ideas.” world. Along the way, Chef Chandana that’s not my thing at all. I tried my hand has won quite a few medals at culinary at business and I did not enjoy it.” That’s what Chef Chandana does best. competitions, including several bronze Whip up one plate after another of at the Salon Culinaire for plated desserts Chef Chandana advises budding chefs rare goodies.

25 October 2015 Gulf Gourmet Pastry Power Pastry

Saturn 5. Add butter to the mixture Yuzu curd 6. Keep the Yuzu curd in the fridge for a Yuzu Puree 750 ml couple of hours, until it gets cold. Sugar 450 gr 7. Make the chocolate dome, by adding Egg yolks 375 gr melted chocolate into the silicone mold Whole eggs 475 gr 8. Once the chocolate is set, fill both sides Anchor Butter 450 gr of the chocolate domes with Yuzu curd Gelatin 6 leaves from inside Blood orange jelly 9. Place a chocolate disk in between of the Blood orange 1ltr 2 chocolate domes as a “Saturn” Sugar 100 gr Make the crumble Gelatin 10 leaves 10. Mix together almond powder, sugar, Agar-agar 5 gr butter and flour by using your hands Vanilla Chantilly 11. Place the crumble into the over for 10 Anchor whipped cream 500ml minutes on 180C Vanilla beans 2 beans Prepare Vanilla Chantilly: Icing sugar 75 gr 12. Add vanilla and icing sugar to the anchor Almond crumble cream Almond powder 400gr 13. Whip until the mixture becomes thick Flour 100gr Prepare Blood Orange Jelly: Sugar 500gr 14. Boil blood orange with sugar Anchor butter 250gr 15. Remove the mixture from fire, add gelatin and agar-agar Prepare the Yuzu curd 16. Place gelatin into the fridge until it sets 1. Boil yuzu puree 17. Remove gelatin from the fridge and cut 2. Mix together eggs, egg yolk and sugar into small cubes 3. Add the mixture into boiling yuzu puree 18. Arrange Vanilla Chantilly, fresh berries, 4. Cook until the mixture gets thick and almond crumble, “Saturn” and raspberry then remove from the fire sauce on the plate.

26 October 2015

Gulf Gourmet Gulf 27 Pastry Power October 2015 Gulf Gourmet

brought to you by at Golden C hef’s H at

Dreaming Big This month, two young chefs from Arjaan by Rotana at Dubai Media City take up the Nestle Professional Golden Chef’s Hat Challenge

ur challengers this month he grew up watching his mom and aunt restaurant famous for its authentic at the ongoing Nestle cook their family meals and he took biryani, korma and butter chicken. Professional Golden Chef’s Hat every opportunity he found to help Challenge – Season 3 are Chef them in the kitchen. The interest grew With a year of experience gained, Baber OBaber Ali from Pakistan and Chef Karna stronger as he grew older. decided he wanted to learn more and from Nepal. what better way than some international After completing his studies, he decided exposure. His dream came true when Chef Baber Ali to pursue his passion for cooking by he landed a job at Shangri La Abu As a young child in Rawalpindi, Pakistan, taking up his first job at a local Pakistani Dhabi. The stint in Shangri La not just

28 that withhardwork comessuccess. walking andfishinghebelieves During hisfreetimeheenjoys French sweets. love totryhishandsatclassic ofpastrymakingandwould the art years, hehasbeentryingtoperfect by Rotana,Dubai.Overthepast8 several yearsbeforejoiningArjaan Jumeirah Beachandstayedonfor hiscareerattheSheraton started cake, simpleandsatisfying.Kara’s favourite isthe ChocolateFudge than livingafantasy.Hispersonal isnothingless making desserts back childhoodmemories.Forhim, Today, ofchocolatesbrings thesmell want tomakethemfromscratch. chocolate treatshegot,would He wouldnotjustrelishspecial began whenhewasmuchyounger. his biggestpassion.Hisfascination experimenting withchocolatesis from KathmanduinNepaland Karnahails Chef dePartie Chef Karna countries. and meetingpeoplefromdifferent time heenjoysagameofcricket toworkhard.Duringhisfree willing have thepassion,beresilientand working inthekitchenyouneedto passionate about.Hebelievesthat in Italiancooking,somethingheis he wishestofocusonhisinterest cuisine’s ThemeNights.Inthefuture working onthehotel’s international Commis I,hiscurrentjobinvolves work atRotanaandhegrabbedit.As to Last year,hegotanopportunity Mansour Memarian. to trainunderMichelin-starChef world cuisines,healsogotachance tolearn gave himtheopportunity Chef Baber Chef Karna October 2015

Gulf Gourmet Gulf 29 Golden Chef’s Hat 30 Golden Chef’s Hat Directions Cream Milk Cocoa Flour Baking soda Egg 1 Sugar Butter Step 1-ChocolateBase Mousse Nestle Chocolate Gourmet 2015 Gulf October stir well. Combine sugarandbutterinmixer 80 gm 50 gm 40 gm 13 gm 30 ml 30 ml

1 t/s Kit Kat®MixIn gelatin milk MiniMixInQuick Smarties® Step 2-NestleChocolateMousse Set asideforcoolinginblastchiller 180 degreesfor30minutes. Pour into16cmroundringandbakeat and mixthoroughly. theother Pour milkandcream,oneafter fully. cocoa powder andbakingsoda;blend addflour, after Add eggandmixwell, 100 gm 100 ml 1 p/s 4 t/s Directions Step 3 mousse. mousse. with thetoppart cake ringandfill Take thebakedchocolatebasein Combine chocolatepowder andmilk. Place infreezerfor3hourssetting. becomes amousse. fast for4-5minutesuntilsmoothit Mix inslow pacefor1minutethenmix minutes andthenitisreadytoeat. room temperatureenvironmentfor30 remove thecakeringandplaceit in a Once itisset,takeoutfromthefreezer Set aside. Then addgelatinandcrushedKitKat. October 2015 Gulf Gourmet at Golden C hef’s H at

Herb Crusted Dijon Mustard 50 gm For Ratatouille Lamb Rack with Salt and pepper ½ tsp Heat olive oil in non-stick pan, sauté Mashed Potato and Sunflower oil 2 tbsp garlic paste and add diced onion until Ratatouille For Herb Crushed they turn golden brown. Add diced green Fine chopped rosemary 1 tbsp and red bell pepper, sauté for 2 minutes. For Mashed Potato Fine chopped basil leaves 1tbsp Then add small zucchini and small Water 1 cup Fine chopped mint leaves 1 tbsp eggplant, diced. Mix well. Nestle® Sweet condensed milk ½ cup Fine chopped parsley 2 tbsp Add tomato coulis, oregano, rosemary, Nestle® Fresh Cream ½ cup Bread crumbs 2 tbsp basil, nestle chicken cubes, salt and MAGGI® Mashed Potato 1/3 cup Side Vegetables pepper to taste cook until done. Butter 2 tbsp Fresh grilled Asparagus 50 gm For Lamb Rack Nutmeg powder Pinch of Fresh yellow zucchini 50 gm Marinate the lamb rack with Dijon Salt to taste For Mint Sauce mustard, salt, pepper and sunflower oil. For Ratatouille Chef® Veal Stock 1 cup Mix fine chopped rosemary, basil leaves, Olive oil 2 tbsp Fine chopped onion 1 small mint leaves, parsley and bread crumb in Small diced onion 1 cup Garlic paste 1 tsp a bowl. Garlic paste 1 tbsp Sunflower oil 1 tbsp Put the mixture around in lamb rack and 1 Small diced eggplant 1 cup Nestle® Fresh cream /4 cup cook in oven 180 oC for 12 minutes. Small diced red bell pepper 1 cup Fine chopped fresh mint 2 tbsp Side Vegetables Small diced green bell pepper 1 cup Boil water in a small pot and blanch Small diced zucchini 1 cup For Mashed Potato fresh asparagus and yellow zucchini, keep MAGGI® Tomato Coulis 1.5 cup Heat a medium non-stick pot boil 1 cup in iced water. Oregano 1 tsp water then add ½ cup condensed milk. Grill both vegetables until done. Chopped rosemary 1 tsp Add 1/3 cup mashed potato powder mix For Mint Sauce Chopped basil 1 tsp nicely. Heat pan and sauté garlic and finely MAGGI® Chicken Cubes 1 tsp Add 1/2 cup fresh cream and 2 tbsp chopped onion until golden brown. Add Salt and pepper 2 tsp butter, pinch of nutmeg powder and salt finely chopped fresh mint and mix together. For Lamb Rack than mix well continue till done. Set Add liquid veal stock. Bring to a boil then Lamb Rack 1000 gm aside. add fresh cream. Mix until done.

31 32 Beyond Luck P October 2015 Guilds London,theEmiratesCulinary The programme,backedbytheCityand Emirates’ culinaryindustry. with someofthebiggestnamesin with anintensive52-weektraining aspiring chefsfortheworldplatform scholarship programmeaimstoready first-of-its-kind The 1-million-dirham, earlier thisyear. (ICCA)ContinuingEducationAward Arts International CentreforCulinary batchofthe in thestarting lucky 30buddingchefsaplace assion andpotentialwona

Gulf Gourmet Gulf Emirates’ mostexcitingculinaryscholarshipprogramme Thirty students, a million dirhams, a zillion dreams...The dirhams,azillion students,amillion Thirty from thebiggestchefsaroundworld.Andthis already receivingfreehands-oneducationattheICCA has started off withabang...These30studentshave off has started is justthefirstlegoftraining! CLASS FIRST and ICCADubaiDirectorChief along withECGPresidentUweMicheel and theEmiratesCulinaryGuild(ECG), Worldchefs Young Chef Development thechairmanof by AndyCuthbert, they wereinductedintotheprogramme Their adventurebeganonMay12,when Scheme. Certification underthe World ChefsGlobal certificate, professionalcook for WACS certified beeligible graduate, thescholarswill weeks ofgroundtraining.Oncethey run theyoungchefsthroughseveral Chefs Societies(WACS), hasalready Guild andtheWorld Associationof the directorofkitchensatAlMarooj dish. ChefChristophePrud’homme, A goodsaucecanmakeorbreaka mealstands. many awonderful brown andfishstock,thebaseonwhich the fundamentalsofmakingwhite, Middle East,ranthestudentsthrough manager ofNestleProfessionalforthe thefoodbusiness Chef ThomasHaller, June 4onpreparingstocksandsauces. began theirtrainingwithasessionon to basics’thesedays,thestudents With muchemphasisongoing‘back Executive OfficerSunjehRaja. recipe books. apricotsoupintothestudents’ chilled as Bordelaise,Vichyssoise, gazpachoand sauces andalsothrewincoldsoupssuch the listwithespangnoleanddemi-glace Restaurant GroupJRGDubai,addedto corporate directorculinaryatJumeirah The sameday,ChefChristianGradnitzer, veloute, mushroomandnormande. – tomato,provencal andPortuguese, their knowledgeupwithmoresauces Marriott MarquisHotelDubai,topped Nohse, thedirectorofculinaryatJW A fewdayslater,ChefSebastian tomornay. sauces suchashollandaise fact withthenitty-grittiesofpopular & AlBustan-Rotana,drove homethis Palm, carriedwithhimvarietiesofexotic president ofculinaryatAtlantis,the broccoli, tomatoandasparagus.Thevice cream soupssuchasmushroom, Triemer’s turntoteachtheclassabout itwasChefSascha In theafternoon, on Emiraticuisine! the studentshissignaturerecipebook a stepaheadofteachingandalsogifted chowder andbisque.ChefHaraldwent femme andseafoodsoupssuchas purees ofpumpkin,lentil,potagebonne elaborated onthemethodsofmaking atDWTC, event andhospitalityservices Oberender, thedirectorofculinary, and soups.OnJune16,ChefHarald aboutpurees The nextweekwasall Eight weeksofhands-ontrainingmeant soupandchickencornchowder.tortilla such asminestrone,scotchbroth,spicy showed themthefinerpointsofbroths Academy ofHospitalityManagement, attheEmirates director ofculinaryarts whenChefMichaelKitts,the afternoon, action awaitedtheyoungchefsin consomme anditsvariations.More Clinic inAbuDhabi,clearedtheairon atCleveland operations forfoodservice the managerofproductionquality in clearsoups.ChefPatrickBischoff, Up aheadthenextweekwerelessons of what’s availableontheworldmenu. mushrooms togivethestudentsataste October 2015

Gulf Gourmet Gulf 33 Beyond Luck October 2015 Gulf Gourmet Beyond Lu ck

it was time for tough love...and a test. fennel to fancier ones such as red radish pinwheel sandwiches. Chef Nugraha The students were assessed on the with berry vinaigrette, roast vegetable Wardhana, executive chef at the Banyan skills learnt and given tips on what they with grain mustard dressing, peach Tree, embellished the list with Danish needed to improve on. and rocket leaf with crumbled blue open and submarine sandwiches and cheese and balsamic drizzle. Chef Marco canapes. A good chef is not just a good cook, Torasso, culinary director of Le Royal he’s also a good kitchen keeper. July Meridien Beach Resort, Grosvenor House Some other big names rounded off was the month to reinforce that. Varun and Luxury Collection Hotel, threw in the chefs’ educational journey so Asser, portfolio lead of kitchen care mayonnaise-based salads into the mix – far - celebrity chef and author Gary from Diversey Sealed Air, gave the waldorf, russian, potato and dill, Caesar Rhodes, Terry Styles of The Conrad chefs useful information about cleaning and seafood salad in cocktail sauce. Dubai, Michael Kitts of the Emirates chemicals used in the kitchen. Academy, celebrity chef Osama El Chef K A C Prasad, the director of Sayed, Bobby Krishna of the Dubai September brought salads and culinary at Miramar, Al Aqah Beach, Municipality, Michael Wunsch of sandwiches to the students’ plates. Chef Fujairah took it upon himself to show Barakat, Emiliano Bernsconi of the Thomas Haller was back in the classroom the students what good sandwiches Armani Hotel Dubai and Tarek Ibrahim, teaching vinaigrette-based salads, from are made of. On the menu were Master Chef, MLA – Australia. basic ones like Greek, nicoise, rocket and conventional, club, book maker and If sessions with top industry experts were not enough, Nestle Professional Middle East even donated 47 boxes of premium hospitality books from around the world to the ICCA and the students. Handing over these tools of wisdom was Roger Frei, the country business manager of Nestle Professional.

Even with plenty covered in just five months, the students have much to look forward to until May next year.

With ICCA’s chef instructors Daniel Hiltbrunner, Aziz Rajab, Vinod Radhakrishnan, Ashwini Kumar and Marco J Morana, the batch of 30 is now set to enter the second leg of its journey.

Watch this space for what’s served up next.

34 October 2015

Gulf Gourmet Gulf 35 Beyond Luck 36 High Tea two tea cocktails and one perfect cupof two teacocktails andoneperfect creations, twofoodandteapairings, sixdishes –twotea-infused to serve The 21teamshadjust35minutes palate withaheadybrew. Trophy’, proving thatitcould‘tea’se every the mostcoveted ‘Leaf andArtisan HotelNewZealandscooped Museum Art Residences inSriLanka,theteamfrom July 1and3attheHiltonColombo In aglitteringgrandfinalebetween wasn’t wasted. The effort Challenge. talented enoughfortheDilmahHighTea teams from14countriesforchefs 21 more than700teamstoshortlist through They searchedtheglobe,sorting miracle leafplaysinourmodernlives. therolesthatthis sought tohighlightall anotherrevolution –onethat started Eight yearsago,Dilmahteacompany revolution. a realise thattheywereinfactstarting W October 2015 ADVENTURE A TEA-LICIOUS After centuriesofbeingtheworld’sAfter mostloved drink, teamade of tea,littledidthey brewed theirfirstcup Dynasty, theChinese hen duringtheTang

Gulf Gourmet Gulf Colas comeandcolasgo,butthisheadybrewstayson. inroads into other parts oftheculinarystagewith the inroads intootherparts Dilmah HighTeaChallenge... winning chefandrestaurateurPeter ‘MasterChef NewZealand’;andaward- Gault, judgeonthepopularTVshow behind DilmahTeaGastronomy; Simon of DilmahSchoolTeaandthe force Award; DilhanC.Fernando,thedirector Sidney Taylor MemorialBlackHat Judges BerndUber,recipientofthe impress theydid. black tea–toimpressthejudges.And duck leg tortellini wowedwithsubtlety duck legtortellini and mintteaconsommeconfit team’s silverjubileeCeylonginger,honey taste,touchandsound.The sight, smell, tantalising asitdidthesensesof all, out tobethehotfavourite ofoneand theme, ‘MeetingoftheSenses’,turned HotelNewZealand’sMuseum Art favourites from thebunch. Kuruvila laterevenpickedtheirpersonal ticket. Thiscreativesojournwon the York, completewithanedible return aboard theSultanafromOman to New took thejudgesonaculinaryvoyage Sunil KumarPuzhakkaldamKulapura andSpa’sResort chefsAlpeshDias and Oman-based Shangri-LaBarrAlJissah winning abronzefortheireffort. from Arabic,IndianandAsiancuisines, Emirates’ multiculturallifewithdishes Deira Creekintroducedthejudgesto Sadiz fromRadissonBluHotelDubai Chef DammikaHerathandRonaldo to enterthefinals. Management -trumpedhundredothers the EmiratesAcademyofHospitality andSpa, La BarrAlJissahResort Blu HotelDubaiDeiraCreek,theShangri- teams fromtheEmirates-Radisson could theUAEbefarbehind?Three When itcomestoculinarychallenges, judge Petereverhad. tea mocktailwasthe“bestempanadas” with DilmahCeylonoriginalbreakfast earl greybeer. Alsoitsempanadapairing team’s wasitsDilmah winningoffering the secondrunner-up. TheChilean team’s heelswasCafeTurri fromChile, Nipping atHongKongCricketClub scones inhighteaeverywhere! his way,theWelshcakeswouldreplace to liveinHongKong.IfjudgePeterhad of theWelshguard,lastofficialarmy tea-inhonour nuwara eliyaafternoon was itsappleWelshcakes-pairedwith But whatclinchedtherunner-up crown and elementsofmoderndayHongKong. with itstablesettingcompleteflags Kong’s 150years returntoChinaafter Cricket ClubteamcelebratedHong Coming aclosesecond,theHongKong sealed thedealforteam. infused Ceylonpekoedigestivethen live pairingwithsilverjubileealmond Thetraditionalcrepesuzette top billing. fresh cucumbertookitastepcloserto feta espuma,macadamianougatineand milk green teawithClevedonbuffalo of flavour, whileitsvividgentleminty October 2015

Gulf Gourmet Gulf 37 High Tea October 2015 Gulf Gourmet H i g h T ea

team a silver medal and judge Dilhan’s Vermeer’s carrot bullion with Dilmah of Terroir’ tea tasting board, sporting personal favourite title. springtime oolong ginger and garden pea Dilmah silver jubilee Ceylon original dumpling was the ‘best tea-inspired food’, breakfast tea, Dilmah silver jubilee The Emirates Academy of Hospitality Australia’s Stamford Plaza Brisbane came Ceylon tea with strawberry and Dilmah Management’s Chef Maximilian Rauch up with the ‘best non-alcoholic cocktail’, vivid minty green tea. and Chef Michael Kitts sprung a tea affogato using Dilmah yata watte tea. pleasant surprise with lamb kofta, spiced The Leaf & Artisan Sustainability Award tomato compote with mint tea crumpet Cocktails with alcohol had a new leader for effective integration of respect for paired with Dilmah mint green tea, - ‘New Age Old Fashioned’, made by humanity and nature in relation to food bagging a gold medal in the process and Singapore’s Tess Bar and Kitchen, mixing went to Chef Selvana Chelvanaigum and firmly establishing the UAE’s growing Dilmah blueberry tea with homemade Chef Ian Jones from Australia. importance in the culinary world. bitters infusion of Dilmah blood orange and eucalyptus tea. But it was Malaysia’s Shangri-La Some other teams also stood out in Kuala Lumpur that bagged the ‘most different categories. When it came to tea pairings, innovative use of tea’ award for giving all Australia’s Qantas Lounges by Pullman 30 teas a place in butters, marmalades, While the Netherlands-based Restaurant was the clear winner with its ‘Tower jams and other condiments in its high tea presentation.

Some tea-ple, however, just want the perfect cuppa with no frills. The Institut Paul Bocuse from France wrote an ode to these tea-ple by brewing the perfect cup.

With so much on offer, the judges couldn’t help but have their personal favourites. For judge Bernd, the Hong Kong Cricket Club team was the chosen one, while judge Simon handed his award to the Cafe Turri team. Qantas Lounges by Pullman team proudly sported the ‘Judge Peter’s Favourite’ badge.

Hearty congratulations to all the ‘tea’msters!

38 October 2015

Gulf Gourmet Gulf 39 High Tea October 2015 Gulf Gourmet m Manila Mayhe

Philippines Culinary Cup Chef Uwe Micheel had the honour of being a member of the great jury team at the Philippines Culinary Cup in Manila last month. Our friends, Chef J, James and Fernando and their teams put up a great show. Here are some of the moments captured at the event.

40 October 2015

Gulf Gourmet Gulf 41 Manila Mayhem 42 East Coast Moments Moments East Coast October 2015 images capturedduringtheevent. fun.Herearesomeofthe was all fierce andthecamaraderiethereafter the country.Thecompetitionswere overhealthy turnoutofchefsfromall Fujairah lastJune.Theeventsaw a in Miramar AlAqahBeachResort was heldover twodaysatthe The EastCoastCulinaryCompetition

Gulf Gourmet Gulf October 2015

Gulf Gourmet Gulf 43 East Coast Moments 44 East Coast Moments October 2015

Gulf Gourmet Gulf BEST ARABICCUSINIERTrophy 4th EastCoastCulinaryEvent2015–EntrybyHotels BEST KITCHENARTISTTrophy Iberotel Miramar Al aqahBeachResort HOTEL HOTEL Le MeridienAlqahBeachResort Lotus Hospitality Iberotel MiramarBeachResort Resort Oceanic Khorfakkan The AjmanPalace Radsisson bluHotel Lotus Hospitality No. 30 20 28 29 26 23 25 24 22 10 18 19 16 13 27 15 21 14 12 17 11 8 9 6 3 5 4 2 7 1 Balinzora Sofitel DubaiDowntown MEDIA ONEHOTEL Kempinski Ajman P Hab AlRummanestaurant RIXOS THEP Millennium HotelFujairah Millennium Centro Barshaby Rotana W Hilton Alamrabeach&golf Atlantis thePalm Al MashfaKSA Madinat JumeirahAlQasrHotel Coral Beach Resort Sharjah Coral BeachResort esort Resort Oceanic Khorfakkan Grand HotelAdriaticOpatija(Croatia) The AjmanPalace Hilton DubaiJumeirahResort Chefs GuildofLanka Lotus Hospitality Emirates FlightCatering The AddressMontgomerie Radisson BluFujairah Le MeridienAlqahBeachResort Iberotel MiramarBeachResort Sharjah LadiesClub JW MarriottMarquisHotelDubai Radisson BluHotelDDc Company Name Al JawaherReception&Convention Centre NAMASKAR ALAIS aldorf Astoria,RAK aldorf ALM DUBAI (Class#11- OpenShowpiece; Class#12-Vegetable Live) Carving (Class#3- ThreeCourseGourmetDinnerArabicMenu;Class#14-ArabicMezzehPractical Cookery) Feras AlHamadi Name Competitor Full Competitor Full Name Competitor Full Mohamed RagabMorsyE l Abd YASSER MAJIED Varuna HarshanaGuruge Sumith AsankaHerath Losaka umindaW Cagayat Rovart Prasanth Prabhakaran ellage GOLD 10 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 6 2 1 1 1 1 1 1 1 1 (June 8th&9th,2015) SILVER 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 8 2 2 2 5 2 4 4 1 1 1 1 1 1 1 BRONZE 12 0 0 0 0 0 0 0 0 3 3 6 2 2 5 4 2 4 4 4 2 1 1 1 1 1 1 1 1 1 75 0 93 89 70.8 88 70.6 Class#11 Class#11 Total Points/Medal Total Points/Medal MERIT 14 0 0 0 0 0 0 0 0 0 0 0 6 8 3 0 2 6 9 3 2 4 2 5 2 1 1 1 7 1 October 2015 71.3 63 82 71 76 83 78 Class#12 Class#12 1804.75 POINTS 291.93 728.83 576.55 241.75 1767.7 566.6 225.5 316.3 237.6 251.5 71.5 329 463 71.7 232 188 163 165 376 152 237 212 80 95 72 71 0 0 0

Gulf Gourmet Gulf 146.3 POINTS No show 63 POINTS 134 124.5 108.8 129.5 109.6 Entries Total 40 10 10 25 22 14 13 18 14 11 11 3 2 4 3 2 5 4 2 2 4 4 4 1 1 7 1 1 7 7 45 East Coast Moments October 2015 Gulf Gourmet E ast C oast Mo m ents

4th East Coast Cocktail Event 2015 – Entry by Hotels (June 8th & 9th, 2015) Total No. Company Name GOLD SILVER BRONZE MERIT POINTS Entries 1 Iberotel Miramar Al Aqah Beach Resort 2 2 1 0 5 5 2 Le Meridien Al Aqah Beach Resort 1 0 0 3 1 4 3 Rotana Fujairah 0 1 0 2 1 4 4 Radisson Blu Fujairah 0 0 1 2 1 4 5 Media One Hotel 1 0 0 0 1 1 6 Hilton RAK 0 0 1 1 1 2 7 Waldorf Astoria 0 0 1 1 1 2 8 Grand Hyatt Dubai 0 0 1 0 1 1 9 Oceanic Khorfakan 0 0 0 2 0 3 10 Millenium Hotel 0 0 0 1 0 2 11 Jumeirah Creek 0 0 0 1 0 1 12 Hilton Fujairah 0 0 0 1 0 1

BEST PASTRY CHEF Trophy (Class#05- Friandises/Petit Four/Pralines & Nougatines; Class#10- Live Practical cake Decoration) Total Points/Medal HOTEL Competitor Full Name POINTS Class#11 Class#12 Al Jawaher Reception & Convention Centre Dinum Sankalpa 89.33 79 128.83 Lotus Hospitality Hashan Pushpaka DSS 72.33 66 105.33 Radsisson blu Hotel Sudath Jayasantha Rodrigo Bastian Koralege 97 94 144 Le Meridien Al Aqah Beach Resort Anhettige Shanaka Dilum Perera 66 64 98 Iberotel Miramar Al aqah Beach Resort Kusal Samarasinghe 83 68 117

46 October 2015 Gulf Gourmet Ev ents

UAE in Commis Rotisseurs World Final Chef Rahil Rathod competed in the Commis Rotisseurs World Final in Budapest and did very well last month. This was the first time that the UAE was part of this great event, which will next be hosted in Manchester in 2015. Chef David Hiltbrunner from ICCA was on the panel of judges and he said that the standard this year was very high. We bring you some images of the competition held at the regional finals.

47 48 Events October 2015 The GuildMeet some images fromthemeet. passed awayacouple ofweeksearlier. Here are silence inhonourof ChefAlenThongwhohad to theusualnetworking, therewasaminute’s corporate members oftheGuild.Inaddition the eventsawahugeturnoutofboth chefsand was hostedbyChefYoussef andhisteam Palace Hotel(formerlyTaj Palace)inDubai.It month summerbreakwasheldatthe Jood Last month’s thetwo- Guildmeetingfollowing

Gulf Gourmet Gulf October 2015

Gulf Gourmet Gulf 49 Events 50 SIAL Rules 4. 3. 2. 1. Class 01:akeDecoration (Patisserie) Practical Pastry 2. 1. Class No.-Description Entry Briefs oftheClassesfor October 2015 3. 5. Showpiece Pastry 4. 6. 8. 7. 10. Showpiece Open 9. 11. 22. 21. 20. 19. 18. 17. 16. 15. 14. 13. 12. The cake base must be a The cakebase must be be“BeautyofNature” will The Themeforthecakedecoration base ofthecompetitor’s choice. Decorate apre-bakedsinglecake Two hoursduration. –Three Tier Docello AGTHIA Nougatines Showpiece byBarakat Gourmet DinnerMenubyMLA Australia Butchery byMeatandLivestock Dressed Lamb–Practical Menu byEggStation Ovo-Lacto VegetarianFour-Course Etihad Airways Etihad Inflightmealsponsoredby AGTHIA A Medly76ofMocktailsby - Emirati Cuisine-PracticalCookery Boodys Mezzeh –PracticalCookeryby by MLA Australian Beef-PracticalCookery Practical CookerybyJ.MFoods Sustainable Fish&Seafood- byBarakat Carving Practical Fruit&Vegetable TeamEvent Ice Carving Individual IceCarving Bakeries by GrandMills Elegance Stylish Wedding Cake Elegance StylishWeddingCake Cake Decoration-Practical Four Plates of Dessert by Nestle byNestle Four PlatesofDessert Baked Bread Showpiece by Baked BreadShowpieceby Friandises Petites Four Pralines Friandises PetitesFourPralines Fruit & Vegetable Carving Fruit &VegetableCarving Showpiece Chocolate Carving Australian Lamb Five-Course Australian LambFive-Course Tapas, FingerFoodandCanapés

Gulf Gourmet Gulf LA CUISINEBYSIAL2015 4. 3. 2. 1. made entirelybyhand. decorationsmustbeedibleand All Wedding Cake–Three Tier Class 02:EleganceStylish Pastry Displays 13. 12. 11. 10. 9. 8. 7. 6. 5. be edible. A section of the finished be edible.Asection ofthefinished The bottomlayerofthecake must these items. display mustnotbedependent on construction, butthefinished sugar, etc.,maybeusedinthe pulled Royal icing,pastillage, covered withflowertapeorpaste. must beproperlywrappedand for theconstructionofflowersbut Fine, food-qualitywiringisallowed must beplainandunadorned. but, unlessdecoratedbyhand, orstandsmaybeinedible Pillars criteria criteria ofthejudging the Judges,aspart betastedandcutby The cakewill might notbeavailable. Water, electricityandrefrigeration work upon. provided foreachcompetitorto tableis A standardbuffet equipmentrequired. and small ingredients, cakebase,utensils, Competitors mustprovide all pre-prepared tothebasiclevel, Chocolate androyalicingcanbe permitted. garnish No pre-modelled presentation overall enhance andharmonizewiththe is 30cm,itshouldbeableto Fondant) minimumheight (Chocolate/Sugar/Marzipan/ be edibleandmixedonthespot. decoratingingredientsmust All judge. notbe hygiene foodproductwill box ordryicestorage.Notupto withcold set uphygienically The cakemustbedeliveredand decorate. withoutcoating–readyto filled The cakecanbebroughtalready 30cm Diameter. minimum sizeof30cmXor ocello Nestle Docello by Class 03:PlatedDessert 1. Class 04:PastryShowpiece 2. 1. 2. 10. Points will bedeductedfornon- 10. Pointswill 9. 8. 7. 6. 5. 8. 7. 6. 5. 4. 3. ) Asiandoughfigurine d) c) b) a) Chocolate To displayashowpieceofeither d) c) b) a) service. one person,suitableforalacarte for Displayed cold,eachportion eachforoneperson. desserts types Prepare fourdifferent allowed. Points will be deducted bededucted Pointswill allowed. No frames,mouldsorwiresare compliance. platforms) exceed 1meter(includingsocleor Maximum heightshouldnot Maximum areaw60cmxd75cm. recipes arerequired. Typewritten descriptionand the twotoplayers. Inedible blanksmaybeusedfor judges. betastedbythe The cakewill judges’ inspection edible cakeshouldbecutforthe ingredient. ingredient. byNestleasthemain Docello One oftheplatesmustuse not bejudged. butwill Showpieces areallowed Maximum areaw90cmxd75 authenticity. to determinequalityand process ifdeemednecessary Tasting ofthejudging bepart will recipes arerequired. Typewritten descriptionand presentation isrequired. Practical andup-to-date dough/bread dough dough/bread dough marzipan/sugar /pastillage inglass serve 1 xDessert creation FreeStyle 1 xArabicDessert and animalfat 1 xVegetarian withouteggs composition 1 xHotandColddessert

6. 5. 4. 3. 4. 3. 2. 1. Pralines Class 06:PetitesFour& 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. following: baked goodsandmustincludethe The entireexhibitmustcompriseof Baked readShowpiece Class 05:BakedGoodsand base orsocle). Maximum height90cm(including Maximum areaw90xd75cm. Written descriptionrequired. or inmixedmedia. Edible mediamaybeused,singly for non-compliance. Present the exhibit to include a Present theexhibit toincludea Freestyle presentationandtheme 8-12grams) each piecetoweightbetween platterforjudges’ tasting. small of eachvarietyonaseparate pieces total)plusoneextrapiece Six piecesofeachvariety(36 Exhibit sixvarieties. Maximum areaw90xd75cm and recipesarerequired. Typewritten productsdescription judged. notbe bakery productswill Poor hygienestandardofhandling competition venueforjudging. possible anddelivertothe at ownworkplaceasfresh breads&doughmustbake All for judges’tasting. be displayedonaseparateplatter One extrapieceofeachvarietyto of eachitemtobedisplayed. (competitor’s choice)threepieces breakfast items25-50grams Two typesofbakedsavoury of eachitemtobedisplayed. (competitor’s choice)threepieces breakfast items25-40grams Two typesofbakedsweet to bedisplayed. choice)) threepiecesofeachroll 25-40grams (competitor’s Two typesofbreadroll displayed. two piecesofeachloaftobe 300 grams(competitor’s choice) Two typesofbreadloaves200- A bakedbreadshowpiece. 6. 5. 4. 3. 2. 1. (Free StyleShowpiece) Class 09:OpenShowpiece 5. 4. 3. 2. 1. ShowpiecebyBarakat Carving Class 08:Fruit&Vegetable 7. 6. 5. 4. 3. 2. 1. Showpiece Class 07:hocolatearving Artistic Displays 8. 7. 6. 5. permitted to use, frames and permitted touse, framesand itis superior modelingskills, aid competitorstodemonstrate levelofcompetitionandto overall Special note:To enhancethe (including baseorsocle). Maximum height75cm. Maximum areaw90cmxd75cm. butmustnotbeexposed. allowed are Frames andwiressupport adjudication. beacceptedfor food materialwill Only showpiecesmadeofedible Freestyle presentation. (including baseorsocle). Maximum height55cm Maximum areaw60cmxd75cm. not dependuponit. construction ofthepiecemust butthe Light framingisallowed, Freestyle presentation. permitted are novisiblesupports carving, display offruitand/orvegetable To bringinalreadypreparedone the themeisrequired Written descriptionmentioning base orsocle). Maximum height75cm(including Maximum area:w80cmxd75cm. compliance. bedeductedfornon- Points will allowed. No frames,mouldsorwiresare glazing isallowed. Natural colouringandminimal Free-style presentation. Maximum area w90 cm x d75 cm. Maximum areaw90cmxd75cm. and recipesarerequired. Typewritten productsdescription the themeisrequired. Written descriptionmentioning bejudged. presentation, andwill Showpieces shouldenhancethe showpiece. small 3. 2. 1. Dinner MenubyMLA Australian LambGourmet Class 10:Five-ourse 7. 6. 5. 4. 3. 2. 1. Bakeries Canapés byGrandMills T Class 11:Presentationof

9. 8. 7. 6. 5. 4. apas, FingerFoodand > > > > > The mealtoconsistof: the mainingredient. must containAustralianLambas One oftheappetisersformeal gourmet mealforoneperson Present aplatedfive-course or platter/s or receptacles. or platter/sreceptacles. Presentation onsuitableplate/s gelatin forpreservation Food coatedwithaspicorclear Hot foodpresentedcold Four coldvarieties. Four hotvarieties. pieces) Six piecesofeachvariety(total48 between 15-20gramsperpiece Exhibit eightvarieties.Weight it may not be judged. it maynotbejudged. ecessive excessivemouldingwork finishing hasbeenaidedby committee deemsthatthe media bepermitted.Ifthejudgng detailed Styrofoamofanyother pre-carved no circumstanceswill of abodyispermitted,andunder a roundcylindertoformthebase pre-molded andsimplysprayed, mustnot .i.e. Styrofoamsupport supports Maximum area w90 cm x d75 cm. Maximum areaw90cmxd75cm. from thejudging bededucted then 5pointsshall If AustralianLambisnotused recipes required Typewritten descriptionandtyped should be600/700gms. Total foodweightofthe5plates gelatin forpreservation. Food coatedwithaspicorclear appropriate plates. Hot foodpresentedcoldon A dessert. A dessert. A maincoursewithitsgarnish A hotappetiser, A soup, A coldappetiser, October 2015

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8. Eight pieces should correspond to 1. Freestyle. must bring with them proof of one portion. 2. 120 minutes duration. purchase of Australian beef. 9. 2 of the cold items must use 3. Hand carved work from selected bread supplied from competitor’s own fruit\vegetables. Class 17: Mezzeh – Practical Grand Mills bakeries in their 4. Competitors to use own hand- Cookery by Boodys composition as a base. tools and equipment. 1. Time allowed: 60 Minutes 10. Sponsored Bread Items will be 5. No power tools permitted. 2. Prepare and present for four given to et competitors prior to 6. Pre-cleaned, peeled material is persons: Three types of hot the event and a list of varieties. allowed, but pre-sliced/carved will mezzeh and three types of cold 11. Name and ingredient list (typed) result in disqualification mezzeh. of each variety required. 7. Each competitor will be supplied 3. Only one (if any) of the following 12. Maximum area 60cm x 80 cm. with a standard buffet table on types of mezzeh may be which to work. displayed: humus, tabouleh, Practical Artistic babaganough, fatouche, Class 12: Individual Ice Practical Cookery moutabel. Carving Class 15: Sustainable Fish & 4. The mezzeh can be representative 1. Freestyle. Seafood - Practical Cookery by of any of the following countries: 2. 90 minutes duration. J.M Foods > Lebanon 3. Hand carved work from one large 1. Time allowed 60 minutes > Syria block of ice (provided by the 2. Prepare and present four identical > Jordan organisers). main courses using the following > Morocco 4. Competitors to use own hand- Fish and seafood provided by the > Egypt tools and gloves. sponsor as the main protein item > Tunisia 5. A non-slip mat is mandatory. of the dish and no other fish can 5. Dishes must represent a variety of 6. Before the competition starts, be used, Sturgeon, Irish Oysters 8 cooking methods and the use of competitors will be allowed 30 pieces, Caviar 25 grams ingredients as used in the Arabic minutes to arrange and temper 3. Weight of fish per portion on the restaurants of the UAE. the ice block. plate to be 150 grams 6. Boodys olive oil and Tahina must 7. The use of power tools is 4. Present the main courses on be the only olive oil and Tahina forbidden. individual plates with appropriate used in the creation of these garnish and accoutrements. dishes and will be available in the Class 13: Ice Carving Team 5. Failure to use all three sponsors competition venue for use in the Event itesm will result in a 5 point kitchens 1. Freestyle. reduction of judging points 7. Present the mezzeh in four equal 2. Two persons per team 6. Typewritten recipes are required. portions. 3. 120 minutes duration. 8. Two portions will be presented 4. Hand-carved work from three Class 16: Beef - Practical and two portions will be large block of ice (provided by the Cookery by Meat and Live presented to the judges. organisers). Stock Australia 9. If Boodys products are not used 5. Competitors to use own hand- 1. Time allowed 60 minutes then 5 points shall be deducted tools and gloves. 2. Prepare and present four identical from the judging 6. Non-slip mats are mandatory. main courses using Australian 10. Typewritten recipes are required. 7. Great care must be taken with Beef as the main protein item. health and safety considerations. 3. Any cut of beef with the exception Class 18: Emirati Cuisine - If an exhibit becomes in any of tenderloin, rib eye and sirloin, Practical Cookery way unstable or dangerous to can be used. 1. This class is designed to ensure competitors or public, it will be 4. Weight of beef per portion on the that the tradition of Emirati dismantled and destroyed by the plate to be 150-170grams Cuisine is preserved and organizers. 5. Present the main courses on promoted through professional 8. The use of power tools is individual plates with appropriate chefs. forbidden. garnish and accoutrements. 2. Prepare and present two plated 6. Typewritten recipes are required. portions each of three Emirati Class 14: Practical Fruit & 7. If Australian beef is not used then dishes according with the Vegetable Carving by Barakat 5 points shall be deducted from following criteria: Fruit and Vegetables the judging points, competitors 3. Prepare and present two plated

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portions of any one of the ingredients per mocktail. service (i.e. suitable for chilling following dishes: 2. Ice, Salt, Pepper, Spices and and re-heating without > Balalit Herbs used as seasoning are not deterioration in quality). > Kabeesa counted as ingredients. 4. Meal must be totally acceptable > Assedat Bobal 3. Competitors are to bring their own to Muslims. 4. Also prepare and present two equipment, glasses, receptacles, 5. One portion of the main-course plated portions each of any two etc. will be re-heated and tasted as of the following dishes: 4. Contact the organisers for juice part of the judging process. > Margougat Al Khudar samples after payment of entry 6. Menu to comprise: A choice of > Thareed Laham fee. 2 hors d’oeuvre (each approx > Margougat Al Dijaj 5. The mocktails must be made 90grams), One salad with a > Maleh Biryani entirely on-site; no pre-mixes or choice of 2 dressings, A choice > Samak Mashwi pre-mixing is allowed. of two main courses, one to be > Machboos Samak 6. Garnishes, which can be made vegetarian (each approx. 280gr 5. Emirati cuisine with traditional from any edible substance, must inclusive), One cold dessert presentation and serving as be prepared, cut and shaped (approx. 90g). would be found in a family entirely on-site. 7. The Main courses must be home of the United Arab 7. The competition will begin with a suitable to be able to be reheated Emirates. close pre-inspection by the judges and served with in 12 minutes. 6. Competitors must bring to ensure that no pre-preparation 8. Prepare and exhibit three portions their own plates/bowls for has taken place. of each dish. One for display as presentation and all necessary 8. Time allowed 30 minutes to per pre-service set up in foils, one mise-en-place for the meals include garnish preparation. set for display as per service to 7. The judges will check appliances 9. Recipes required. guest(glazed), one set complete and utensils for suitability appetizers and main course for 8. Typewritten description and NOTES TO AID COMPETITORS judges tasting this portion to be recipes are required Judging Points: kept chilled ready for reheating 9. Time allowed 60 minutes to TASTE - 60 - The highest percentage once judges request. An oven present all three recipes point possibility is given for a good shall be provided. tasting mocktail. 9. A written menu is required. Class 19: A Medley of PRESENTATION - 30 - The 10. Typed recipes are required. Mocktails by AGTHIA preparation and use of the garnish, 11. The organizers will provide the AGTHIA will supply juices to entrants the type of glass used the overall look dishes for presenting the in-flight in this class. of the mocktail. meals. Display three portions each of three WORKING METHOD - 05 - Clean, 12. The main-course used for different alcohol-free cocktails using hygienic and safe work methods. presentation purposes can be any combination of the following Al INNOVATION - 05 - New thinking glazed with aspic to keep a good Ain Fresh juices: as to glassware, decoration or appearance. > Orange presentation. 13. The main-course used for re- > Watermelon heating and tasting, must be > Pinapple Class No 20: In Flight Meal by covered with the foil provided. > Grapefruit Etihad 14. All competitors shall be sent > Strawberry 1. Create a lunch/dinner menu for a guideline for the plating and > Lemonade business class passengers flying portion sizes, these guidelines > Carrot ETIHAD airline on Abu Dhabi/ must be followed. Also a > Green Apple London sector. A economy class recipe sheet and photograph > Mango ticket to home country for the to be provided as per sample > Cocktail winner of this class shall be specification sheet provided. > Guava awarded as a prize. 15. Competitors will be provided with > Kiwi 2. Menu must be practically the dishes as soon as possible > Pomegranate reproducible for two hundred after receipt of their entry-forms > Mint Lemonade covers. All food items to be and fees. Maximum area 120cm x > Lemon Concentrate Western cuisine no Arabic food is 75cm 1. Competitors are allowed to required to be presented. use a maximum of two other 3. Durable enough for in-flight Class 21: Ovo-Lacto

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Vegetarian Four-Course 6. Each competitor will have one La Sial Abu Dhabi 2015 - Menu by Egg Station banquet table (supplied by the AED:400/- per person 1. Present a plated three-course organisers) on which to work. iii. Best Artist - vegetarian ovo-lacto meal for 7. No power tools permitted. La Sial Abu Dhabi 2015 - one person. 8. Competitors to supply their AED:500/- per person 2. Suitable for dinner service own: iv Best Arab National - 3. The meal to consist of: > Tools and knives La Sial Abu Dhabi 2015 - 4. An appetizer containing EGG > Twine or netting AED:300/- per person STATION egg product > RED cutting boards (this is 5. A soup a municipality requirement CLOSING DATE 6. A main course and will be strictly enforced) 5. Closing date for entries is 7. A dessert > Garnishing December 1st 2015 However, 8. To be prepared in advance and > Display trays many are often fully subscribed displayed cold on appropriate > Sundries and closed well before the plates. 9. Time allowed: two hours closing date. 9. No meat, chicken, seafood or 10. All tools and sundries will be fish to be used, (meat-based inspected to ensure that they TROPHY ENTRY gelatin glaze to enhance are hygienically suitable for Entrants to a trophy class must presentation is accepted). food use. 11. Cuts required by enter and finish in all and only those 10. The appetizer can either be cold the organisers are: classes that pertain to the trophy or hot presented cold to contain a) Neck slices or Neck boned. for which they are entering. No a minimum of 60% egg product b) 1 x shoulder, boned and other classes may be entered into from EGG STATION as the main rolled, tied or netted ready by a trophy entrant. Trophies are ingredient of the dish. Egg for roasting. awarded on the highest aggregate Station product will be made c) 3 pieces shoulder chops. points from all three classes available to all competitors as d) Spare ribs. required. e) 1 x 8 rib Frenched rack. The required classes are: 11. Total food weight of the four f) Mid-loin chops from a short BEST CUISINIER plates should be 600/700 gms. loin i. Class #10. Five-Course 12. Typewritten descriptions and g) 1 x Eye of Loin. Dinner Menu recipes required. h) 1 x Tunnel-boned leg tied or ii. Class # 16. Beef Practical 13. Maximum area w75cm x d75cm netted for roasting. iii. Class # 15. Fish & Seafood i) 1 x Seam-boned leg trimmed Practical Cookery Class 22: Dressed Lamb - into its 4 primal cuts plus its In order to qualify for inclusion in Practical Butchery by Meat bone-in shank. the points tally for Best Cuisinier and Livestock Australia Trophy a competitor must win 1. Prepare a whole, fresh, dressed VENUE & ENTRY FEES three medals, at least one of which lamb carcass into various 1. La Sial will be held during the must be a gold medal. ready-to-cook joints and La Sial Middleeast Exhibition pieces, some as required by from Decemeber 7th to 9th BEST PASTRY CHEF the organisers, the others to 2015. i. Class # 01. Practical Cake competitor’s choice. A training/ 2. The venue is at the Abu Dhabi Decoration demonstration will be provided National Exhibition Centre ii. Class # 03. Four Plates of by MLA prior to Salon event 3. The entrance fee for single Dessert 2. Make a presentation of the entries is Dhs.100 (AED. One iii. Class # 06. Friandises, finished cuts and off-cuts for Hundred) per person per class, Petites Four exhibiting to the judges. unless otherwise stated in the In order to qualify for inclusion 3. Competitors must use the Rules and Regulations or the in the points tally for Best Pastry fridges provided to store their Class Briefs. Chef Trophy a competitor must win finished cuts prior to judging 4. The fee for entry to the trophy at least two medals one of which 4. Cuts/joints can be suitable for classes is as follows: must be a gold medal. foodservice or suitable for a i. Best Cuisinier - retail butchery display. La Sial Abu Dhabi 2015 - BEST ARTIST 5. Organisers will supply the AED:500/-per person i. Class #10. Five-Course dressed lamb for this class. ii. Best Pastry Chef - Dinner Menu

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ii. Class # 17 Arabic Mezzeh - the preparation, production and up. Practical Cooker. cooking skills of each competitor > No pre-cooking, poaching etc. iii. Class # 18 Emirati Cuisine – must be demonstrated during is allowed Practical Cookery her/his time in the kitchen. > No ready-made products are iv. In order to qualify for inclusion 6. All food items must be brought allowed. in the points tally for Best Arab to the Salon in hygienic, chilled > No pork products are allowed. National Trophy a competitor containers: Thermo boxes or > No alcohol is allowed. must win at least one medal. equivalent. Failure to bring 15. If a farce is to be used for stuffing, food items chilled will result in filling, etc., at least one of the BEST ARAB NATIONAL disqualification. four portions of the farce must be i. Class # 07. Chocolate 7. All dishes are to be served in a prepared in front of the judges to Showpiece style equal to today’s modern show the competitor’s skill ii. Class # 09. Open Showpiece presentation trends. 16. No help is allowed to be given iii. Class # 12. Individual Ice 8. Portion sizes must correspond to to the competitor once the Carvin a three-course restaurant meal. competition starts; the coaching 9. Dishes must be presented on of a competitor from the sidelines HYGIENE AWARD individual plates with appropriate will result in the competitor being A special hygiene shall be garnish not exceeding 250g total disqualified. commissioned with a trophy from food weight excluding sauces. 17. Within 10 minutes after the end the Hygiene partner of La Sial. The 10. Unless otherwise stated, of the competition, competitors award shall be presented to the chef competitors must supply their must have the kitchen thoroughly showing the highest standard of food own plates/bowls/platters with cleaned and tidied and ready for safety and hygiene in the practical which to present the food. the next competitor to use. classes in the kitchen. A special 11. Competitors must bring with 18. Two copies of the recipes hygiene jury shall be present. them all necessary mise-en-place typewritten are always required. prepared according to WACS 19. Submit one copy of the recipes to IMPORTANT NOTES ON guidelines in the hot kitchen the clerk when registering THE PRACTICAL COOKERY discipline (www.worldchefs.org). 20. Submit one copy of the recipe to CLASSES 12. Competitors are to provide their the duty marshal at the cooking These notes pertain to all practical own pots, pans, tools and utensils. station cookery classes. They should be read 13. All brought appliances and in combination with the brief of the utensils will be checked for Rules and Regulations class entered. suitability. NB 14. The following types of pre- 1. Please read the following WASTAGE and EXCESS preparation can be made for the regulations carefully. The MISE-EN-PLACE practical classes: instructions contained herein are 1. Mise-en-place and brought > Vegetable / Fungi / Fruits; mandatory. Non-compliance with materials will be checked at the washed and peeled – but not any of the points mentioned could time of arrival to the kitchen, cut up or shaped lead to loss of marks or complete 2. There will be a penalty deduction > Potatoes washed and peeled – disqualification. of up to five points for excess but not cut up or shaped 2. The Briefs of the Classes for Entry mise-en-place production. > Onions peeled but not cut up document also forms part of these 3. Wastage will be calculated during > Basic dough can be pre- Rules and Regulations and must and after the class. prepared. be read in conjunction with this 4. There will be a penalty deduction > Basic stocks can be pre- document. of up to five points for excess prepared 3. Other regulations relevant to wastage. > Basic ingredients may be pre- a particular competition would 5. Due to the fact that only one weight or measured out ready appear on the last page/s of this hour is given to complete the for use document. competition; competitors are > Fish may be scaled, gutted de- allowed to bring with them finned and de-gilled, but must PARTICIPATION an extensive mise-en-place. otherwise be brought to the 4. Participation at competition is However, there are restrictions competition whole. open to anyone professionally on how much pre-preparation the > Meat may be de-boned and employed in the preparation of judges will tolerate. In all cases, portioned and the bones cut food.

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5. Unless the organisers 19. Ensure that your name (clearly 28 The address of the ECG for specifically mention a class written in block capitals) all correspondence and as being a team event, all appears on your entry-form inquiries referencing culinary classes are for entry by a single exactly as you would wish it to competitions is: The Emirates competitor. appear on any certificate, letter Culinary Guild, PO Box 454922 6. Competitors are restricted to of participation or posting of Dubai, United Arab Emirates. one entry per class. results. Tel: + (97156) 8014089. 7. With the exception of those 20. Any applications for Email: [email protected] entering for the Best Artist amendments to letters or trophy, competitors are certificates will necessitate: a) COMPETITORS AND restricted to entering a Return of the original certificate HELPERS maximum of three classes. b) A written confirmation from 29. Each competitor is allowed one 8. Competitors entering to win a the executive chef c) A pre-paid helper to assist with carrying trophy must participate fully in fee of Dhs: 100/- (AED: One- equipment. No other help is every class entered in order to hundred) per certificate. allowed to a competitor within qualify. the preparation area. 9. Competitors must attend and HYGIENE 30. A helper must be junior in rank participate on the date and at 21. A professional food-safety to the person he/she is helping. the time allotted to them. company will oversee all 31. A competitor must wear full; aspects of hygiene practice at freshly laundered chef’s uniform COMPETITION ENTRY the competition. with appropriate headgear and 10. Please note that there are 22. It is quite possible that the footwear when attending at the different forms for different Municipality Food Control exhibition. types of entry; ensure that the Section will conduct its own 32. A competitor’s helper must correct form is being used. hygiene inspections as and wear full; freshly laundered Competition runs 7th -9th when it sees fit. chef’s uniform with appropriate December 2015 23. The organisers have no control headgear and footwear when 11. Complete the entry-form over these two entities. Should attending at the exhibition. according to the instructions on either raise an objection to 33. Incorrectly dressed competitors the form. the standard of hygiene of will not have their exhibits 12. Completed photocopies of the any particular person or team, judged. entry-form are acceptable. that person or team will not be 34. Incorrectly dressed helpers 13. Submit the completed form to allowed to compete will not be admitted to the the organisers along with the exhibition. requisite fee. THE SECRETARIAT 35. Logos, marks and identifying 14. Fees must be submitted along 24. The Emirates Culinary Guild colours provided by the with completed entry forms. (ECG) is the body responsible organisers must be worn by 15. Fees are payable to: for the creation, organisation the competitor throughout the Bank Name: Mashreq Bank and administration of the competition in the position Account Name: Emirates Chefs competition. indicated to them by the Guild FZ LLC 25. The competition is governed by organisers at the time of Account Number: 019000017926 and construed according to the registration. IBAN: rules of the organisers. 36. Logos, marks and identifying AE600330000019000017926 26. The organisers have sole colours provided by the SWIFT: BOMLAEAD authority to adjudicate on organisers must be worn Branch: Dubai Internet City any matters pertaining to the by helpers throughout the 16. Entries are accepted strictly on competition. competition in the position a first-paid, first-accepted basis 27. Entrants’ acceptances of indicated to them by the 17. No entry is accepted until participation in the competition organisers at the time of the appropriate fee has been are construed as confirmation registration. received. of their undertaking to 37. A competitor entered in a 18. Entry Fees are non-refundable. submit unconditionally to the practical competition must jurisdiction of the organisers register at least thirty minutes CERTIFICATES AND in regard to all aspects of the before the commencement of LETTERS OF PARTICIPATION Emirates Salon Culinaire. the competition otherwise the

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competition slot will be given to a competition area. his/her helper at the presentation waitlisted competitor. 49. Finished exhibits must be placed ceremony for that day will be 38. Any competitor not in place in the position indicated by the forfeit, unless prior arrangements and ready to start at least five organisers. are made with the organisers. minutes before the time a 50. No interference with an exhibit 62. A competitor or his/her helper competition commences, will be is allowed once the organisers must be correctly dressed as disqualified. have deemed it as submitted for stipulated in the rules when 39. Competitors and helpers are judging. collecting medals or certificates. forbidden from approaching 51. Competitors must leave the 63. Incorrectly dressed competitors/ or speaking with or at a judge judging area as soon as their helpers will not be allowed access without the express permission of exhibits are in place or when to the awards area. the organisers. instructed to leave by the COPYRIGHT: marshals, whichever is the sooner. 64. All exhibitors and competitors EXHIBITS 52. Exhibits may, at the discretion assign all rights concerning 40. Each exhibit must be the of the organisers, be moved to videos, photographs, menus, bona fide work of the entering a separate enclosure, there to recipes, exhibits, sound recordings competitor. It must be solely remain for part or for the duration etc. to the Emirates Culinary the work of the competitor and of the exhibition. Guild. must be certified as such by his 53. Failure by a competitor to register Head of Department or General or exhibit at the specified time DISCLAIMER Manager. could result in disqualification. 65. The organisers are entitled to 41. Each exhibit must be a completely 54. Exhibits which are removed by cancel or postpone the Salon, or original work, it must not have competitors without permission to alter the duration, timing or been displayed previously of the organisers will not qualify schedule of any event. (in whole or in part) in any for any kind of award. 66. The organisers reserve the right competition or exhibition whether to cancel any classes or limit private or public. COMPETITION MARSHALS the number of entries or extend, 42. All exhibits must be of edible 55. A Marshal-at-arms will be modify or revoke any of the rules substance except for framing, recognizable by a badge and conditions without being socles and stands where they are displaying the logo of the held liable for any claims for allowed. Emirates Culinary Guild and the compensation whatsoever. 43. It is forbidden to use any living legend ‘Marshal’. 67. The organisers will not under any entity whatsoever as part of an 56. Marshals are charged with circumstances be held liable or exhibit (e.g. tropical fish). ensuring that the rules and responsible for the loss or damage 44. It is forbidden to depict religious, regulations of the competition are of any exhibit, equipment, goods, nude, semi-nude or political observed by all concerned. persons or personal effects. themes in an exhibit. 57. Competitors, helpers and visitors 45. All exhibits must be suitable for are all obliged to cooperate with QUERIES presentation as a decorative item the marshals - without question, 68. All queries must be submitted in a restaurant or banqueting at all times. by email to: [email protected]. setting. The question and answer to each 46. An exhibit must not carry AWARDS query will be broadcast to all any logo, label or mark of 58. Gold, silver and bronze medals entrants. identification; however, and certificates and certificates 69. La Cuisine by SIAL will take place competitors must be able to of merit are awarded solely at the during SIAL Middle East at the identify their exhibit if required. discretion of the judges. Abu Dhabi National Exhibition 47. Competitors are responsible for 59. The decision of the judges is final Centre in hall 7 their exhibits and should ensure and each competitor is required to 70. Access to the Exhibition Centre is that they are available in their abide by it without comment. through loading gate 3 proper place for judging on the 60. Medals will normally be 71. Access to the halls is through hall day and time specified. presented at 18:00 each day. door 7.1 48. No preparation or finishing This may change according to 72. La Cuisine will run December 7th – of exhibits is allowed in any circumstance. 9th 2015. area except the designated 61. Any medal or certificate that is preparation area at the rear of the not accepted by the competitor or

57 October 2015 Gulf Gourmet Ev ents

N ew Me mb ers newmembers

Merrill J. Fernando - Founder of Dilmah Tea, Ragnar Fridriksson - Office Manager / Directeur de Bureau - WACS - World Association of Chefs Societies and Dilhan C. Fernando - Founder’s Son of Dilmah Tea / Director Marketing receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel.

Sri Lankan family tea company Dilmah, seek to educate and inspire hospitality founded by Merrill J. Fernando, today professionals to offer their guests a the world’s most experienced teamaker, completely new tea experience. The has championed quality, authenticity events foster greater respect for this and variety in tea. Dilmah pioneered healthy, natural and versatile beverage. the concept of Single Origin Tea in 1988 when the family company went The Dilmah School of Tea seeks against industry trends to declare its to inspire passion in tea through commitment to authenticity. Garden knowledge of the artisanal aspects of fresh, unblended tea is a hallmark of tea amongst hospitality professionals, Dilmah and offers a unique taste of tea aficionados and consumers. The unblended Ceylon tea packed at source - Reserve teas and the latest Dilmah 25th emphasis is on the importance of Real where it is grown. Anniversary Silver Jubilee Gourmet Tea and the versatility of this natural range and the vibrant and exciting Vivid herb in tea gastronomy, food pairing and Our range includes traditional Speciality tea selection. tea mixology. www.schooloftea.org Gourmet and Premium Tea, Herbal Infusions, pure Green Tea and Fun Dilmah takes the lead in bringing Dilmah is Ethical Tea, in that all flavoured Teas, Spiced Chais, Organic innovation to a global tea category packaging profits are retained in Sri Tea, the Dilmah Exceptional range that has suffered decline as a result Lanka and fund the MJF Charitable with its contemporary selection of of commoditisation. Signature events Foundation and Dilmah Conservation. teas, our boutique Watte and t-Series such as the Chefs & the Teamaker and We believe that Business is a Matter of teas, the exclusive Teamaker’s Private Real High Tea are innovations that Human Service. www.mjffoundation.org

58 October 2015 Gulf Gourmet N ew Me mb ers

Fadi Hijazi, Sales Manager at Sparrow receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel.

In the UAE, Sparrow International is a A showroom will take place in KSA to major player in the HoReCa sector, with display the variety of our products and an emphasis on quality products and provide professional demonstration. services. Professional Barista training Armed with renowed international brands and professional partners, We are pleased to announce our Sparrow International is the ideal Sparrow provides turn-key solutions for expansion to the Kingdom of Saudi training partner to learn all about any F&B business. Arabia, where we will present our coffee. We are providing advanced quality products and services. training for employees, professionals From small coffee shops to major hotel Sparrow international will cover the and managers from the hospitality and chains, Sparrow has the expertise and entire Kingdom’s territory and will catering sectors, as well as for coffee products to offer the best required options. also be present to cover technical enthusiasts, in our campaign to spread recommendation, consultancy and information about correct Espresso Onwards to Saudi Arabia professional staff training. Coffee preparation.

59 ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC Ocially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively inuencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also inuences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC Ocially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively inuencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also inuences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% 62 member directory www.atlanticgulftrading.com [email protected] Fax: +97143254961,Mobile:+971505096594 P.O.Box 2274, Dubai,U.A.E.Tel:+97143589250, [email protected] Email [email protected], Phone :0097142675406 Mob :00971505521849, K.Narayanan, Manager-Operations Bakemart International Andy Fernandes, Atlantic GulfTrading Mr. SyedIqbalAfaq,Email:[email protected] Aramtec Email: [email protected] Tel: +961-1-740378/741223751262 Simon Bakht Arab MarketingandFinance,Inc.(AMFI) PB: 42941,Dubai. Burj KhalifaStreet,BusinessBay, 1507/8, 15thFloor,MetropolisTower, Tel +97144565878,Fax-4565879 Ashwin VRuchani,GlobalMarketingManager ANGT LLC–NONIONS/SIPPY web: www.americangarden.us Email: [email protected] Mob: +971566441578,505042425 Majid Ali,RegionalSalesManager-MEA American Garden Email: [email protected] Tel: 043725425/432,Mobile:0503561777 Himanshu Chotalia Al Seer Email: [email protected],www.yesmeat.ae +97165584474 Mob: +971558893131,Off: Sheikh Yasir, OperationsHead Al HalalMeatFactoryLLC www.agthia.com Mail: [email protected] Agthia GroupPJSC,P.O Box37725,AbuDhabi. Consumer BusinessDivision Dinusha Gamage,BrandManager-Foodcategory Agthia ConsumerBusinessDivision Mob: 055-4498282,[email protected] Vivek Jham Mob 050-9121337,[email protected] Anna Petrova Email: [email protected] Mobile: +971.55.220.1475 Syed Masood Advanced BakingConceptLLC(Probake) Mobile:+971 566854836 Phone: +97128138888,Fax:9999 Direct Line:+97128138400. P.O. Box62532,AbuDhabi,UAE Aguirre, Commercial&OperationsDirector Martin Abu DhabiFarmers’ServicesCentre www.4cornersuae.com Email: [email protected] Phone:Mobile:+97148847248, +971526475455 Marketing Manager/CommericialDirector /MikeWalden Nathalie Hall 4 Corners October 2015

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Email: [email protected] Mobile No:0566935596,Office048877940 Yanal Sulieman-CEO,FadiMD Black IrisTradingLLC www.baqermohebi.com [email protected] Mobile No:0558001551,office043237272 Radwan Mousselli Baqer Mohebi Tel: 0097148802121,[email protected] Mike Wunsch Tel: 0097148802121,Email:[email protected] Jeyaraman Subramanian Barakat QualityPlus Samit Sanyal,MarketingDirector-MENEA Diversey GulfFZE [email protected] Mob +971508181164,[email protected], Vivette Dilmah Tea [email protected] +971 506554768 Suresh K.P,Mob:+97142671868, Diamond MeatProcessingEst.(Alasa) [email protected] Tel: (+971)43333801,Mob:+971(0)504583512 Markets Sales Director-Local&Export Souhail Khattab Frederique Simon, Mick Jary, Convotherm/ ManitowocFoodservice www.dilmahtea.com [email protected] Tel: 114822000,114822342 Manager Suren Atukorale,FoodService Ceylon TeaServicesPvt.Ltd Office No:+97143311789,[email protected] Antoine Massé Boecker PublicHealthFoodSafety web: www.elfabco.com Email: [email protected], Direct: 97144885775,Fax.:8857993, Jebel Ali,Dubai,UAE,Tel.:97148857993, P.O. Box3352,DubaiInvestmentsPark,Phase2 Executive Director M/s PriyaMalhotra, ELFAB COLLC Email: [email protected] Mobile: 0505543049,Office:048873644 Andrew Ashnell Ecolab GulfFZE Web: www.sealedair.com Email: [email protected], Tel: +97148819470,Mob:556413048, Chef MiddleEastLLC Tel: (+971)48862677,Mob:+971(0)561743584 Del MonteFoods(U.A.E)ZE Web: www.chefmiddleeast.com Email: [email protected] Tel: (+971)48159841,Mob:+971508825620 ProjectsManager MarketingManager

, Food Technologist, Braju, FoodTechnologist, email: [email protected] Mob: +971502638315, Wathew , Salesmanager, Martin email: [email protected] Mob: +971558940169 Nazarii Zubovych, Ass.SalesManager, Fanar AlKhaleejTr Email: [email protected] Mobile No:0506253225,Office043391149 Thomas Das Faisal AlNusifTradingLLC Web: www.esf-uae.com Emai: [email protected];[email protected] +97142855645 Mob: +971551477455,Off: managers) (Food service Olga Noskova /RodicaOlaru, Emirates SnackFoods Email: [email protected] 042861166 Mob: 0504533868,Off: Pierre Feghali EMF EmiratesLLC Website: www.greenhouseuae.com Tel: +97165332218, Sales &BrandManager-Chef’s Equipment, Marc ElFeghali, Greenhouse Email: [email protected] Office: +971043402492 Mobile: +971503797164, Emie Dimmeler Golden StarInternational web: www.fslfoods.com email: [email protected], Tel: 04-8131500,04-8131504, Syed NajamKazim,GeneralManager FSL oodZE(DubaiBranch) Email: [email protected],www.foodsource.ae Tel :+97142998829,Mob501815958 Sacha Schatt,GM Food SourceInternational Email: [email protected] Tel :+49520691525,+491608024720 Sukhdev Singh,CEO Food reshlyACGmbH Email: [email protected] Fax: +97143392581,Mob:553630555 Tel :+97143388549Ext.247 Fonterra Brands(MiddleEast)L.L.C Manager-Gulf Samer AbouDaher,FoodService Fonterra Mobile: 0566817557 Lina ElKhatib,DirectorFoodService Federal oods Fax: +97143397262,Mob:561750883 Office No:+97143397279Ext:253 Al Quoz,P.O Box118351,Dubai,UAE Feeroz Hasan,BusinessDevelopmentManager Farm resh Web: www.fanargroup.ae Email: [email protected], Mob: +971554678742,

Email. [email protected],www.bayara.ae Mobile. +971506512378 Web: www.magentafoods.com Email: [email protected] Mobile: 971-55-1089676,Office:971-4-3623157, Arun KrishnanKS,BusinessHead Mitras InternationalTradingLLC Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO iddleEastFZE [email protected] Mobile: 00971551000670 Jamie Ferguson,Tel:0097144331355 Meat LivestockAustralia(LA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 GeneralManager–Operations Sagar Surti, Masterbaker Email: [email protected] Sajju Balan,MobileNo:0504907980 Lamb Weston www.kerry.comEmail: [email protected], Tel: +97143635900 CommercialSupport Leanne Hart, Kerry Email: [email protected] Alen Thong,Tel:00971503472049 John HoltFoods [email protected] Mobile No: 050 459 4031, Office No: 04 8819470 Marc Robitzkat Johnson DiverseyGulf Web:www.iffco.com Email: [email protected], Mobile: +971555138698,Tel:65029436 Craig Finney,HeadSalesUAE IFFCO www.aramtec.com Times Office,Mob+971507648434, 6936, AlQuozIndustrialAreaNo.1,NearKhaleej Distribution UAEandOman:Aramtec,POBox www.facebook.com/hugfoodservice www.hug-luzern.ch,[email protected], Riyadh Hessian,6102Malters/Switzerland, HUG AG Website: www.horecatrade.ae Email: [email protected] T: +97125544882,F:4889 Abu DhabiDistributionCentre: T: +97143403330F:3222 Dubai DistributionCentre: F: +97143388767 Head office: T: +97143388772 Wael AlJamil,GeneralManagerUAEandOman Horeca Trade Web: www.hifoods-uae.com Mail: [email protected], Tel: +97148829660,Mob:552445368 , DeputyGeneralManager, Ismail Dalli Hi FoodsGeneralTradingL.lc Himanshu Kothari, Gyma FoodIndustriesLLC Manager-Foodservice

Email: [email protected] Tel: +97143406401,Mobile:557635513 Stefano Brocca,CEO Pasta ReginaLLC Email: [email protected] Tel: +97148849555,Mobile:504543681 Lorena Joseph Co LLC. Ocean FairInternationalGeneralTrading Email: [email protected] T +97144088100,Direct101 Nestlé ProfessionalUAE&Oman Anuj Singh,GeneralOperationsManager Nestlé ProfessionalMiddleEast Web: www.mkn.eu Email: [email protected] Mob: +97150558747 Sales MiddleEastandAfrica,Tel:+97172041336, Elias Rached,RegionalDirector, GmbH &Co MKN aschinenfabrikKurtNeubauer Chief Representative, Simon Parke-Davis,ChiefRepresentative, Rational International[MiddleEast] www.radikalway.comWeb: Email: [email protected] Tel: +97144470449,504742307 Chakradhar, RegionalManager, Radikal FoodsDMCC Web: www.rakrestofair.ae Email: [email protected] Tel: 97172434960,97143285951 Raphael Saxod,ManagingDirector, RAK Porcelain Email: [email protected] Tel: 97142859686.Mob:971504824369. Pierre Accad,Sales&MarketingDirector, Promar TradingL.L.C. E-mail: [email protected] AMFI, BeirutLebanon 961.1.740393, Mobile:050.358.9197, Bassam Bousaleh,(TEL)961.1.740378,(FAX) Pear BureauNorthwest near ECCPlant&Equipment) Dubai (AdjacenttoEmiratesGlass Al QuozIndustrialArea#4P. OBox38052 Web: www.reginapasta.com, Email: [email protected] Daniele Machado Mr PatricioEmail:[email protected] SADIA www.restofair.aewWeb: Email: [email protected] Tel: +97172434960,97143285951, Raphael Saxod, Restofair RAK Web: www.renartellc.com Email: [email protected], Tel: +97144356994,Mobile:507063436 Sharon Black,GeneralManager, Renarte LLC Web: www.rational-online.com Email: [email protected], Mobile: +97143386615

Mob: +971 56 2266181, Mob: +971562266181, Marc Hayes,ExecutiveChefArabianGulf Unilever FoodSolutions Mobile: +971 50 6460532, Email: [email protected] Bhushant J.Ghandi Truebell Marketing&Trading Email: [email protected] Office No:043349993Ext386 Hani Kiwan Transmed Overseas Web: www.tramontina.ae 4570466, Email:[email protected], P.O.Box: 28924,Tel:+97144504301,50 Tameem House,5thFloor-Off. 501/502,TecomC Elias Eid,OperationsandMarketingManager Tramontina DubaiUAELLC www.sparrow-international.com [email protected] Tel: +97143404795,Mob:507346161 Fadi Hijazi,SalesManager Sparrow International Web: www.sopexa-me.com/en7/agency_word Tel: 044391722,[email protected] Edwina Salvatori,SeniorAccountManager Sopexa MiddleEast Email: [email protected],www.safcointl.com Ajit SinghSawhney,Tel:+97148702000 Safco InternationalGen.TrdgCo.Llc Email: [email protected] Mobile: +971505215702 Saju Abraham,SalesManager Winterhalter ME Mail: [email protected] M:+971509664620 P.O.Box 2257Ajman Sheikh KhalifaBinZayedStreet Sascha Geib Trading U.A.E. Vito KitchenandRestaurantEquipment email: [email protected] Mobile: 050.358.9197 (FAX) 961.1.740393 (TEL) 961.1.740378 Bedrossian Berta US Poultry AMFI, BeirutLebanon,[email protected] Fax: +961-1-740393,Mobile:050.358.9197 Bassam Bousaleh,Tel:+961-1-74038/741223 US MeatExportFederation Beirut: 961-740378,email:[email protected] Nina BakhtElHalal,Mobile:050.358.9197, US Dairy Web: www.unitedfoods.ae Mail: [email protected] Mob: +97143382688, Mr RudyardTorres Nano,MarketingManager UNITED FOODSCOMPANY [email protected] tant -UAE,Mob: +971566869243, Ahmed Saraya,CustomerDevelopmentConsul [email protected] October 2015

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Fees: Young Member: Junior members will receive a certificate. Senior Members: Above the rank of chef de partie (or senior chef de partie on executive chef’s reconmmendation). Dhs.350/=joining. Includes certificate; member-pin, member medal and ECG ceremonial collar. Dhs. 150/=per year thereafter. Affiliate Member: Dhs.350.00 for the first year. Dhs.300 per year thereafter. Corporate Member Dhs. 20,000 per year 66 MORE THAN A CHEF 1. secret spicesofbodylanguage: So, pleasebeawareoftheseseven being your: The fivecoreelementsofbodylanguage success. dish called inthe ignored andplaysacriticalpart is avisualgiveawaythatcannotbe your bodylanguage.Your bodylanguage these twobutitisverydifficulttohide Many atimesyoucanplayaroundwith through thevoice andwordsyouuse. Your attitudeisveryeasilyprojected be tacklingbodylanguage. wewill body language.Inthisarticle voice, wordsandingredients called thus youneedtobeawareofthe communicatorto beaneffective for youtobesuccessfulneed October 2015 T how you express with your mouth, how youexpress withyourmouth, communicating withothers.Becareful whenyouare a worldofdifference Your facialexpressionscan make Eyes Head motion Gestures Facial expressions Posture right ingredients.Similarly, theinspiration, andcertainly it takesdetermination, o createasuccessfuldish Spices ofBody Seven ecret

Gulf Gourmet Gulf A recipe is only a theme, which an intelligent cook can play each cookcanplayeach A recipeisonlyatheme,whichanintelligent “Good cooking is an art as well asaformofintensepleasure… aswell “Good cookingisanart time withavariation” Language 5. 4. 3. 2. Rohit MORE THANACHEF Bassi Ensure youareinapositivestate of feelings. arm toemphasizecertain fingers, andifneedbeuseyour whole point,countusingyour an important hands todrawsomeone’s attentionto with yourhandmovement. Useyour others youhavetobeconservative hands canbeveryhelpfulwhilein In manyculturesspeakingwithyour are morelikelytopayattention. thus creatingabond,whichmeansyou eyes revealourthoughtsandfeelings opposite. Manypeoplebelievethatour person todeathmayjustdothe trust, however,staringattheother With youreyecontactyoucanbuild who tosmileat. culturespleasebeawareof certain In great waytoestablisharapport. communicate withthem.Smilingis as happy.Thismakesitseasierto who smiletendtocomeacross speaking,people individual. Generally communicate withanother A smileistheeasiestwayto eyebrow raiseactionoftheRock? eyes andeyebrows.Doyouwantthe — MadameJehaneBenoit,Chef [email protected] themselves. You cancontact himon to helpemployees outperform Learning andworks acrossindustries Rohit BassiisthefounderofIn wrong.”—Richard posture wasall knew whenIwaslying,becausemy catching upwitheversince.Healways language thatpsychologistshavebeen “My fathertaughtmethingsaboutbody relationships. you inbondingwithothersanddevelops language isaninfluentialtool.Itassists toknowanduseyourbody The skill sweetness ofafruitfulrelationship. Good communicationisthenatural 7. 6. about yourself. posture revealshowmuchyoucare confidence fromthem. Your body body postureyougetasenseof When youseesomeonewithagood putting. extremely off during aconversationcanbe object, ormakingobscenegestures fiddlingwithan or rude.Furthermore, may comeacrossasbeingimpolite when communicatingwithsomeone By placingyourhandsinpockets own bodylanguage. withyour sincere andcomfortable youtoappear allow mind. Thiswill

Griffiths WORLD ASSOCIATION OF CHEFS SOCIETIES WORLDCHEFS

STAND OUT FROM THE CROWD Making your skills, experience and knowledge recognised worldwide, while celebrating success and giving pride to your profession.

LEVELS Certified Professional Cook (Commis Chef) Certified Professional Chef (Chef de Partie) Certified Sous Chef Certified Chef de Cuisine WORLDCHEFS Certified Executive Chef Certified Master Chef Global Culinary Certification Certified Pastry Chef Certified Master Pastry Chef Available online: www.worldchefs.org/certification Certified Culinary Educator For more info contact: [email protected] J01182_CHEF Demi Glace Flyer Final.pdf 1 4/1/15 5:40 PM