Loyalist Suresh Babu, Group Executive Chef, Landmark Hotels and Suites, Reveals the Long Journey to Becoming a Young Executive Chef and Wacs Accredited Judge

FROM US. FOR US. OCTOBER 2016

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THE MAGAZINE CHEFS LOVE TO READ volume 11, issue 8

SIAL RULES Complete list of rules and regulations for the upcoming SIAL Middle East 2016 in Abu Dhabi F&B REPORT A quick look at the results from the annual KPMG survey of consumer trends impacting restaurant business in the UAE

THE LOYALIST SURESH BABU, GROUP EXECUTIVE CHEF, LANDMARK HOTELS AND SUITES, REVEALS THE LONG JOURNEY TO BECOMING A YOUNG EXECUTIVE CHEF AND WACS ACCREDITED JUDGE

MAMA BAKER PASTRY POWER YOUNG PRODIGY Meet Redia the master Interview Chef Manoj, Gabriela Hristova’s baker, who became a the Pastry Chef De journey to winning the successful professional Cuisine at The Palace silver medal at the Young chef at the age of 45 Downtown Hotel Dubai Chef Olympiad in India

October 2016 Gulf Gourmet chairman’sstation email [email protected] PRESIDENT’S STATION

Dear members and supporters,

We have returned from the WorldChefs Congress in Thessaloniki where we had a delegation of 40 members from the Emirates Culinary Guild representing our membership.

The congress was a fantastic week of education, camaraderie and networking amongst chefs, in perfect weather in the port town of Thessaloniki northern Greece. The city opened its arms and hearts to the chefs of the world and we have come back with new friends and great memories.

Our competitors went up against the best in the World and we thank chefs, Achala, Rahil and Kumari for their great efforts in proudly representing our region of Middle East and Africa, the experience was a fantastic learning curve not only for the competitors but also for the Guild leadership on how we can support our competitors better in the future.

History was made in the Congress with the membership body unanimously voting to accept Syria into the World Association while residing in the UAE until the situation improves in Syria. A proud moment for chef Majid and his WORLD ASSOCIATION team, we congratulate them on this O F CHEFS decision of WorldChefs. S OCIETIES

The highlights were many with great October the 20th is International Chefs Day It is going to be a fantastic competition talks by chefs such as Herve This and and together with Nestlé and ICCA school, so we look in forward to seeing you there. George Calombaris and Greek Professors the Young chef team will be involved with on the history of olive oil and visits to activities on this day and joining 1000s We would like to thank all our corporate great restaurants and a parade of chefs of chefs around the world who are also members and supporters for hits down the main street along the seaside participating in this great event. We look ongoing dedication to the Guild, without to the welcome reception by 600 chefs. forward to seeing the photographs. whom we would not be able to run these Look out on the WorldChefs web site for fantastic events. the presentations and videos that will be La Cuisine du Sial runs from 5th to 7th uploaded soon. We now look forward to December 2016 and we are having And finally a big thank you to Chef Ali Malaysia 2018 from June 11th till 14th. a great response to the competition Salim Dib and his team at Al Zahra entries so hurry up and book your place Private Hospital in Dubai for organising October is a busy month and the and look out for Salon Culinaire 2017 last month’s Guild meeting. Guild’s culinary teams don’t stop, with classes that will be released soon. During preparations now in top gear for IKA Sial we will be hosting 8 international Andy Cuthbert Culinary Olympics where another 40 Young chefs teams for the Alen Thong Chairman, Emirates Culinary Guild chefs will represent the UAE. We wish Golden coffee pot Young chefs challenge Chairman, Young Chefs Development them luck on the road to gold! which will take place every 2 years in Sial. Team, WorldChefs

3 4 CONTENTS 24 20 16 12 08 07 October 2016 gg

contents

Golden Chef–UAE (by Fonterra) Pastry Power Winners NeverQuit News Bites Friends of Editor’s Note Season 4 Chef’s HatCompetition Professional Golden fortheNestlechallengers Sharjah arethismonth’s Chefs fromSheraton (by NestleProfessional) Downtown HotelDubai Chef DeCuisineatThePalace withthePastry Interview Chef Olympiad best chefinattheYoung to becomingthesecond Gabriela Hristova’s journey industry service community andthefood happening intheChef A quickround-upofwhat’s Guild Emirates Culinary the Brands thatsupport the Guild things F&Bintheregion Our Editor’s takeonall

Gulf Gourmet Gulf

36 34 28

Cover Story chef careerattheageof45 began herprofessional oftheladywho The story Mama Baker business intheUAE impacting restaurant ofconsumertrends survey from theannualKPMG A quicklookattheresults Restaurant Survey Suites chef, LandmarkHotelsand Babu, groupexecutive features ChefSuresh Our cover thismonth 20 46

46 42 37 66 64 50

industry region relatedtothe Images fromaroundthe Events Hat CompetitionKSA Professional GoldenChef’s fortheNestle challengers Hospital arethismonth’s Chefs fromAlMashfa (by NestleProfessional) Golden Chef–KSA month forOctober Zafran isthechefof Chef GauravSinghof Chef oftheMonth more by RohitBassi and skills improving soft Monthly columnon More ThanaChef companies forthisregion food andkitchensupplies leading A listingofall Members Directory East 2016inAbuDhabi upcoming SIALMiddle and regulationsforthe Complete listofrules SIAL rules 37

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100% plant-based No added sugar Nutritious and a source of high-quality soya protein Easy to digest as it is naturally lactose free & gluten free Naturally low in saturated fat October 2016 Gulf Gourmet editor’snote EDITOR'S NOTE email [email protected]

ulf Gourmet is one of the most widely read CREDITS professional chefs’ THE EMIRATES President Uwe Micheel magazine in the world. CULINARY GUILD Phone +971 4 340 3128 GThis would not be possible without Fax +971 4 347 3742 the unwavering support of the Email [email protected] local chef community, mainly Uwe EDITORIAL Editor & Publisher Aquin George Micheel, Andy Cuthbert and Thomas Phone +971 50 504 5033 Gugler. Month after month they Email [email protected] contribute to the magazine in so Associate Publisher Amaresh Bhaskaran many ways, they are pretty much a Phone +971 50 456 8161 part of our editorial team. Email [email protected]

Therefore, it is my honour to inform CREATIVE Seeing Things Photography you that at the recently concluded Phone +971 50 547 2477 WorldChefs Congress in Greece, www.seeingthings.ae these three have been elected Amro Fahed Al Yassin to the top most administrative positions for the World Association Leap studios of Chefs Societies (WACS). chef in at the Young Chef Olympiad. And she is still a student at the CONTRIBUTORS Lincy Varghese Thomas Gugler is now President Emirates Academy of Hospitality Jehan Khan of WACS. Uwe Micheel is now part Management. Check out the recipe Zoja Stojanovic of the 5-member WACS presidium for young pastry chefs created by Content-Farm.com supporting Gugler. And Andy Manoj, the Pastry Chef De Cuisine at ADVERTISING Sales & Mktg. Andrew Williams Cuthbert is the Continental Director The Palace Downtown Hotel Dubai. Phone +971 4 368 6450 – Africa and Middle East for WACS, Enjoy the stories of Chef Suresh Email [email protected] in addition to his previous role of Babu, who went from not knowing DESIGN Art Director Vahiju PC Chairman of the WACS Young Chefs what a chef does to becoming group Graphic Designer Natalie King Development Team. Mabrook to all executive chef, and Chef Redia, who PRODUCTION Masar Printing & Publishing three chefs for making the UAE and began her professional chef career at LICENSED BY National Media Council the GCC chefs proud. the age of 45. PUBLISHED BY SMARTCAST GROUP FZ-LLC PO Box 34891, Dubai Media City, This issue sees some amazing We bring you a quick insight Dubai, United Arab Emirates stories of chefs living in the GCC into the results from the annual COPYRIGHT All material appearing in Gulf Gourmet – from group executive chefs to KPMG survey of consumer trends is copyright unless otherwise stated young culinary students still making impacting restaurant business or it may rest with the provider of inroads into the profession. These in the UAE as well as all the rules are life stories that will inspire and regulations for the upcoming the supplied material. Gulf Gourmet you and make you realise that SIAL Middle East 2016 in Abu magazine takes all care to ensure challenges befall everyone. What Dhabi. Hope you partake in the information is correct at time of matters is how you work around it, competition. printing, but the publisher accepts no overcome the challenges, and use responsibility or liability for the accuracy the opportunity to become stronger Until next time, enjoy the read and of any information contained in the text and more successful. keep cooking with passion. or advertisements. Views expressed are not necessarily endorsed by the Read about Gabriela Hristova’s Aquin George editor and publisher. journey to becoming the second best Managing Editor

7 8 FRIENDS OF THE GUILD friends of October 2016

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CHEF OF THE MONTH 16 WINNERS NEVER QUIT and theUAE,was oneofthefew representing TheEmiratesAcademy Gabriela, aBulgariannationaland Amongst theseveralcontenders, Tourism inIndia. Management andTheUnionMinistryof by TheInternationalInstituteofHotel wasorganised countries. Thechallenge 67 culinarystudentsfromasmany in Kolkataandsawhercompetewith Bengaluru, andPune,beforethefinale flytoNewDelhi, saw participants held duringtheearlymonthsof2016 challenge The two-monthlonggruelling eager youngapprentices. forpassionateand a cookingchallenge intheYoungparticipate ChefOlympiad: old’s forIndiato luggagewhensheleft the onlybelongingsin22-year- classmates.Thesewere by herfellow “M devotion passionate Tears and October 2016 Emirates AcademyofHospitalityManagement staratthe oftherisingculinary amazing story Mozzicato andFahadAlhammadibringsusthe ofsheergritanddetermination.Martina a story second bestchefattheYoung ChefOlympiadis Gabriela Hristova’s journeytobecomingthe in Kolkata

Gulf Gourmet Gulf as she’s fondlyknown Gabriela Hristova, orGabi and ahoodie,”says y knives,mychefwhites, finer nuances of traditional recipes and finer nuancesoftraditionalrecipes and mentor. ShecoachedlittleGabionthe 6 andhergrandmotherwas first cookingattheageof Gabriela started alongtimeago. The journeystarted silver medal? background. So,howdidshebagthe culinary students withoutafull-fledged kitchen practices and deepknowledge in years offocusedstudies were confidentintheir competitors’ faces.They or anxietyonmy I sawnonervousness When IwasinIndia, mixing different flavours, savouring mixing different cooking style.“Combinations,surprises, and tearstohelpherdevelop own It tookyears,manyamistake,burns happy withthefoodtheyeat.” and dedication.Hermotto?“Makepeople in rustic her techniques, passion instilling Culinary Arts atTheEmirates Academy Culinary Arts When ChefMichaelKitts,theDirector of counter,” saysGabi. within anorganisedandneatworking yourself withtheresult.Everything congratulating mouth, andfinally explosionsofaromas inyour different in hersayingyes. Indiahasalways The destinationwasamajorfactor next fewmonthstrainingforit. to tryandprove herself,andspentthe Chef Olympiad competition, she decided toapplytheYoungthe opportunity her of HospitalityManagement,offered Will I be on top of all mysubmissions Ibeontopofall Will concurrently managingmystudies? the stressofacompetitionwhile Ibeabletofaceright choice?Will overwhelming her. “Did Imakethe her, arushofquestionsanddoubts Being acceptedwasarealshockfor been acountryshe’s wantedtovisit. October 2016

Gulf Gourmet Gulf 17 WINNERS NEVER QUIT October 2016 Gulf Gourmet WINNERS NEVER QUIT

as well? Am I prepared?” the flight, the visa procedures and the accommodation. Chef Michael Kitts, What scared her the most was what Chef Helen Morris, Maximilian Rauch and the challenge included: a mystery Abdul Rehimane, the F&B faculty team of box of ingredients, no recipes, and Combinations, surprises, the Academy, played crucial roles in the competitors that had a strong culinary picture: they gave great input and help background. “When I was in India, I mixing different flavours, when I needed it, they discussed with me saw no nervousness or anxiety on my savouring different what they liked or not in terms of recipes competitors’ faces. They were confident or culinary techniques, and they shared in their years of focused studies and deep explosions of aromas their knowledge and skills willingly.” knowledge in kitchen practices,” she says. in your mouth, and finally congratulating Chef Michael Kitts personally The first round took place in Delhi, and accompanied her to India and was there required creating a chicken dish in an yourself with the result. to help her prepare for the various hour with no support from anyone. The Everything within an stages of the competition. He coached second round was in Kolkata: this time in her towards the most probable recipes two hours the competitors had to prepare organised and neat to come from the mystery box, providing two vegetarian dishes and two crème working counter moral support and offering her strength caramels, with some personal touch that and perseverance to keep going. would make the difference. Gabriela’s final results. She says, “I could not have faced round too was held in Kolkata and required this contest without a strong, solid and She says, “I wanted to hug him at the her to create a three-course meal for four. experienced support. The opportunity end of the competition. I couldn’t have provided by The Emirates Academy of made it without him.” Gabi successfully completed all the Hospitality Management, which took tasks and surprised herself with the care of all logistical support including After the two first rounds, Chef Michael Kitts pulled her aside and asked her to look at the score panel. “My score was the highest at 84 and the second highest was 79! I couldn’t believe my eyes, I started crying with joy,” she says.

So what were the challenges she faced at the competition? “The most stressful challenge was during the first round. All the competitors had to use one oven, and it was constantly being opened and closed, so there was no constant temperature in it. My chicken took 35 minutes to cook. Luckily I started beforehand.”

The guidelines too were not clear: she brought her equipment as it was allowed in the regulations but at the venue she wasn’t allowed to use it in the kitchen. “I had to improvise.”

Gabriela lost her lead in the final round, but rightfully reached a proud second place. Her family, the Academy she was representing, her consultants and everyone who knew her efforts and perseverance were proud of her result and personal achievement. “This, cooking, is what I love to do. This amazing

18 October 2016 Gulf Gourmet WINNERS NEVER QUIT

experience confirmed it and had an extremely positive impact on my life”.

So any final thoughts? “I will go back to India, I will never forget the people I met.” She keeps in touch with some of the participants and hopes to visit them in their home countries. Friendship and sharing is one of the most important factors in competitions, especially when the field is hospitality.

Martina Mozzicato and Fahad Alhammadi are students at the Emirates Academy of Hospitality Management. This article, written by them, won the article writing challenge organised by Gulf Gourmet and features inputs from Karishma Adnanim and Deepak A. Bharwani

ADV_HOST_ GulfGourmet_21x15cm_2settembre.indd 1 02/09/16 11:49 20 PASTRY POWER October 2016 Gourmet Gulf October October 2016 Gulf Gourmet

brought to you by PASTRY POWER PASTRY

The man with the TOUCH OF SWEETNESS Interview with Chef Manoj, the Pastry Chef De Cuisine at The Palace Downtown Hotel Dubai

egiri Manoj Lasantha De he used the opportunity to enhance Zoyza – or Chef Manoj as he’s the pastry sections of hotels such popularly known – is the Pastry as Intercontinental, Radisson Royal Chef de Cuisine at the Palace and H Hotel before joining The Palace DowntownD Hotel in Dubai. The 34-year- Downtown around 18 months ago. I am a person who lives old Sri Lankan has been dabbling with pastry making for over 14 years and has on hopes and dreams. Manoj is also an exceptional competitor climbing up the ranks through sheer I have always dreamt at culinary events and has a large determination and hard work. collection of gold, silver and bronze big. The hope to make medals, which he has been gathering Says Chef Manoj, “I am a person who the dreams turn into since 2008. He still loves to compete lives on hopes and dreams. I have reality someday is what and make his employers proud with always dreamt big. The hope to make the his medals. When he’s not working he dreams turn into reality someday is what makes me persevere. spends time with his wife Joelyn and makes me persevere. It is because of It is because of this their three kids Matt, 5; Summer, 3; and this perseverance that I am where I am Amber, 6 months. right now.” perseverance that I am where I am right now What is his advice to young chefs? “They Ask him about his favourite tools for should have the passion and always do success in his field and he says, “My their work not only because they are equipment is my experience and my course from Swiss Lanka Hotel School paid but because they love to do it. They passion for creating new things. This is in Sri Lanka he has constantly been should put their heart in whatever they what has led me to where I want to be, a upgrading his skill through education do,” he says. Pastry Chef.” year after year. He recently even got himself a PME Professional Diploma Chef Manoj’s ultimate goal in life is to Life wasn’t as simple and easy growing (Masters Certificate) and a PME Arts and someday run his own business and be up. But he always loved the fact that he Crafts (Professional Diploma Course) able to spend a lot more time with his grew up in an extended family of chefs. certificate. family, especially his kids. “My father was a chef. I loved seeing him in his white uniform getting ready to go He started out in Dubai working for Like many Sri Lankans, Manoy is an to work. Most of my relatives too were in Mister Baker, a bakery shop in Dubai. ardent cricket fan. In his spare time the same field.” This set the foundation Three years later he moved to Spinneys he goes back to reading pastry books for his inspiration to join the culinary arts. followed by Nad Al Sheba Private and experimenting with new creations. Club. His first tryst with a hotel was Check out his ‘Sheep Yoghurt Panna Manoj’s career story is a long and when he joined the Renaissance Hotel. Cotta with Mixed Berry Sorbet’ to find arduous one. After completing a Manoj’s exceptional pastry making out why he’s a truly good Pastry Chef in Basic-level international cookery skills soon found him in demand and the making.

21 October 2016 Gulf Gourmet PASTRY POWER PASTRY

Pistachio Creamy, Method Cherry puree 250gm Cream Roulade Bring puree, agar agar and sugar to Lemon juice 14gm a boil. Refrigerate until cool before Method with Pecan Nut, processing in a blender until creamy and Warm the water to 40 then add sugar, Raspberry Jelly smooth stabilizer and glucose and bring to boil, with Sauce and Dry strain and refrigerate to cool. LIME CREMEUX Combine with purees and lemon juice Fruits Anchor cream 440gm before processing in an ice cream Sugar 110gm machine SHEEP YOGURT PANNA COTTA Gelatin sheets 2 sheets Heavy cream 110gm Zest and juice from 1 lime RASPBERRY MERINGUE Granulated sugar 55gm Method Eggs white 84gm Gelatin sheets 2 sheets Soak gelatin in ice water until softened Granulated sugar 84gm Sheep yogurt 160gm Heat cream with the sugar, lime juice, Confectioner sugar 84gm Method and zest. Remove from heat and stir in Drop or red color Soak gelatin in ice water until softened gelatin to dissolve. Drop of raspberry puree Heat the cream and sugar in a medium Cool cream over ice bath and whisk to Method sized pot over medium heat. thicken. Refrigerate for about 12 hours Preheat oven to 100 .whip eggs white Remove from heat. Add gelatin and stir before whipping and granulated sugar to medium peaks to dissolve then stir in yogurt. Pour into in a stand mixer fitted with a whisk flexi molds BERRY SORBET attachment. Add color and puree .then Water 380gm fold in confectioner s sugar. Pipe onto a BERRY FLUID GEL Sugar 280gm nonstick mat .bake until crisp Strawberry puree 160gm Sorbet stabilizer 4gm Raspberry puree 160gm Glucose 100gm ALMOND CAKE Cherry puree 160gm Raspberry puree 250gm Anchor Butter 1kg Agar Agar 5gm Strawberry puree 250gm Sugar 1kg Sugar 112gm Blackberry puree 250gm Eggs 22pec

22 Method Milk 100ml Salt 5gm Almond powder Flour 150gm STEP 10 STEP 07 STEP 04 STEP 01 combined. until addition. Beatinalmondfilling each after one atatime,beatingwell and sugaruntillightfluffy. Addeggs, bowl orstandmixer, beattogetherbutter Bundt panwithcookingspray. In alarge Heat oven to350degrees.Coata10-cup SUGAR GARNISH SHEEP YOGURTPANNA COTTA 850gm STEP 11 STEP 08 STEP 05 STEP 02 cool completely ontowirerackto minutes. Theninvert clinging toit.Coolonawirerackfor 10 until toothpicktestswithafewcrumbs but begincheckingat45minutes, or prepared pan.Bake50to55minutes, blended.Spread batterevenlywell into ending withflourmixture.Beatuntil and mixture withthemilk,starting add theflourmixturetobutter flour, bakingpowder and salt. Alternately bowl, whisktogether In aseparatesmall BERRY FLUIDGEL STEP 09 STEP 06 STEP 03 STEP 13 STEP 12 October 2016 RASPBERRY MERINGUE UNMOLDING FORPLATING

Gulf Gourmet Gulf 23 PASTRY POWER October 2016 Gulf Gourmet

brought to you by GOLDEN CHEF – UAE Sharing CAMARADERIE This month, it’s Sheraton Sharjah Beach Resort and Spa vying for the top honours at the Nestle Professional Golden Chef’s Hat Competition – Season 4

wo young Indians from Sheraton makes them a great team. Here’s a bit dining restaurant as one of the best Sharjah Beach Resort and Spa about them and their recipes: places to eat out in SHARJAH is his believe they have what it takes current focus. to win the Nestle Professional Amol Takkekar GoldenT Chef’s Hat Competition – Season 29-year-old Chef Amol is the hotel’s He began his career after completing 4. They both come from different Chef de Cuisine and has been with the his Bachelor’s in Hospitality and Tourism backgrounds but share a passion for property for a year now. He says that Administration from the National good food and great presentation that maintaining the reputation of his all-day Council of Hotel Administration in Delhi.

Amol Takkekar Syed Abrar Azam

24 minutes) 4;Cookingtime:40 (Portions 57 demi glaze mash andporcini puree, smoked concasse, squash tortellini Tomato milk braisedthigh breast, coconut rubbed chicken He’s wonnumerousmedalsatculinary joining theSheraton. Saadiyat BeachClubinAbuDhaibefore career progressionatRafflesDubaiand Àtlantis ThePalm.Hecontinuedhis of before comingtoDubaibeapart award-winning finediningrestaurant He soontriedhishandanindependent andTajOberoi Amarvilas Bangalore. of India’s – moregorgeousproperties itupbyworkingontwo He followed º C romesco C romesco Method Method 2 Wholeskinonfreerangechicken Lime juice/zest Salt Red chili pepperred Bell Walnuts Nestle tomatoconcasse CHICKEN MARINATION Guild. chef’s competitionorganisedbythe events includingagoldattheyoung joined theLeelaPalacenextdoor. He the HyattRegencyinNewDelhi.Hethen Bhubaneswar, ChefSyedtrainedwith Management andCateringtechnology, fromtheCentralInstituteofHotel arts hisDiplomainculinary India. Following hails fromtheeasternstateofOrissain This 22-year-old pastrychefaspirant Syed AbrarAzam in thesousvidemachine at57ºcfor2hrs chicken breastandvacuumpack cook wine vinegarmarinatethemixture with oven andblendwitholive oilandred theabove Roast all ingredientsinthe

120 grams 80 grams 60 grams 10 grams 15 grams 10 ml 10 ml For thestuffing Thyme Parsley Emmenthal cheese Lime juice Lime zest Butter Shallots Chicken thighskinless(mince) MAGGI® CoconutPowder THIGH TORTELLENI COCONUT MILKBRAISEDCHICKEN bed ofredvelvetsponge. Fruit NestleCremeBruleeBavaroiseona Nestle CoconutPannacottawithPassion creation ‘GardenSymphony’whichisa graph. Checkouthismouth-watering is lookingforwardtoemulatehiscareer Executive PastryChefSanjitGuptaand this year. Hesayshe’s inspiredbyhis joiningtheSheratonearlier was after His firsttrystwithinternationalchefs to theJWMarriotinBangalore. went backtotheHyattandlatershifted chopped shallots andthymecook chopped shallots Heat aknobofbutteraddinfinely October 2016

Gulf Gourmet Gulf 300 grams 100 grams 30 grams 50 grams 35 grams 35 grams 5 grams 5 grams 5 grams 5 grams 5 ml 25 GOLDEN CHEF – UAE 26 GOLDEN CHEF – UAE Vegetable Stock Butter Cream MAGGI® Mashedpotato SMOKED MASHPOTATO Method Butter MAGGI® Chickenstock Nestle ®tomatoconcasse SAUCE Method Olive oil Egg yolk Flour PASTA October 2016 cheese andparsley. Letitcool. lemon zestfinishwithemmenthal ,season withsalt,pepper, lemonjuice, around,addnestlecoconutmilk all addthechickenmincesear until soft the blanch pasta until sauce is thick the blanchpastauntilsauceisthick chicken stockpowder andwateraddin Heat butteraddtomatoconcasseand itandmaketortelleni stuff Fold inflour, olive itout oil,egg yolk roll

Gulf Gourmet Gulf

200 grams 150 grams 30 grams 55 grams 50 ml 10 ml 10 ml 10 ml Method Method Cream Porcini powder Stock Chef® DemiGlace PORCINI DEMIGLAZE Method Cream Butter Thyme Garlic (wholecrushed) Butternut squash SQUASHPUREE BUTTERNUT Method Natural smokeliquor bring itboiltasteandserve theingredientsinsaucepan Mix all ingredient toasmoothpuree .blend inthemixturewithremaining preheated oven at180.cfor20minutes Heat squash,garlicandthymeina intexture and soft smoked liquorandmixuntilitscreamy powder combinewithcream,butter and Heat thestockaddinnestlemashpotato

300 grams

30 grams 50 grams 50 grams 10 grams 10 grams 5 grams 150 ml 40 ml 40 ml 40 ml 2 ml 2 ml Method Method Oil Baking powder Flour Vinegar Edible liquidRedColor Milk Sugar Egg RED VELVET SPONGE 4) (Portions red velvetsponge Bavaroise onbedof Creme Brulee Passion FruitNestle Pannacotta with Nestle Coconut SYMPHONY GARDEN remaining oil.Bake itat180*Celsius ingredientsadding gradually dry into mixture,addhalfoilfoldremaining vinegar gradually, ingredients fold halfdry Beat Egg&Sugar,addmilkcolor &

40 gms 40 gms 35 gms 15 gms 35 ml 35 ml 25 ml pinch ½ tsp 3 ml Liquid glucose Sugar Passion fruitpuree PASSION FRUITBAVAROISE Method Cream Milk CrèmeBrulee Docello® NESTLE CREMEBRULEE For thestuffing MAGGI® CoconutPowder Cream Milk PannaCotta Docello® NESTLE PANNA COTTA mixture & thenmixitwithpassionfruitbavaroise low flame,coolitdown, brulethemixture brulee powder whiskingitina gradually Boil milk&cream,addnestlecrème it asdesire. oncecoolcut sponge. Setitinchiller low flame.Pouritontopofred velvet milk powder whiskingitina gradually pannacotta powder &nestlecoconut Boil milk&cream,addnestle

200 ml 28 gms 10 gms 10 gms 100 ml 100 ml 50 gm 22 gm 4 gms 75 ml 75 ml 12 ml Sugar Cocoa powder Chocolate Water CHOCOLATE SAUCE Method Nestle® Sweet condensedmilk Liquid glucose puree Raspberry RASPBERRY COULIS Method Passion fruitpuree Whipped cream Water Sugar Lemon juice Egg white blend itwithcondensedmilk puree,liquidglucoseand Boil raspberry mixture mixture isreadyfolditwithcrèmebrulee cream, foldwithpassionfruitpuree.Once water. Mixbothmixtureaddwhipped with eggwhite,lemonjuice,sugar& glucose together. MakeItalianmeringue Boil passionfruitpuree,sugar&liquid

25 gms 25 gms 12 gms 17 gms 6 gms 6 gms 5 gms 50 ml 50 ml 25 ml 22 ml 22 ml 5 ml 5 ml 2 ml ½ For Assembling For Assembling For Garnish Method Condensed milk Liquid glucose Mango puree MANGO SAUCE Method shown inpicture pistachio flakes&poppingboba as garnish, finishplatingwithsauce, coulis, on topofit,decorateitwithchocolate passion fruitcreambruleebavroise set Nestle’s Pannacottamixture,place Layer theredvelvet spongealongwith Pistachio flakes blend itwithcondensedmilk Boil mangopureeandliquidglucose, strainanduse mix itwell, vigorously,at lastaddmeltedchocolate powder whiskingsauce andcookitwell Boil water, sugar. Onceboiledaddcocoa Popping Boba Chocolate fordécor October 2016

Gulf Gourmet Gulf 5 gms 50 ml 5 ml 5 ml 27 GOLDEN CHEF – UAE October 2016 Gulf Gourmet COVER STORY

THE LOYALIST At a time when chefs are notorious known for their eagerness to jump ship for a few extra quid, Suresh Babu is a pleasant exception to the norm – he has been with his employer for over 17 years. Aquin George meets the WorldChefs-certified judge and Group Executive Chef at Landmark Hotels and Suites to find out what keeps him grounded

28 October 2016

Gulf Gourmet Gulf 29 COVER STORY October 2016 Gulf Gourmet COVER STORY

t may be a tough pill to swallow, works training in plumbing, electrical or my mom that the course I was enrolled but the truth is this: Suresh Babu electronic works, which was all the rage in taught students how to wash vessels. and his parents had no clue what a among his peers back in the day, needed She had no idea why I would spend chef’s role entails when he joined a two years of studies. money to learn how to wash vessels.” hotelI management school after grade 12. “I just wanted to be financially The now 42-year-old says, “When reading Ignorance breeds fear and Chef Suresh too independent at the earliest and the the newspaper in my college library, I was struck by it. However, the following one-year hotel management programme noticed a recurring advertisement for a week he realised that the course was was the only affordable skilled worker one-year course in hotel management. much more. A creative guy by nature, he programme around me that had the Around that time, I even noticed the guy was awestruck that the culinary arts could shortest time frame. Being the only who ran the college canteen seemed to be a lifelong career. “It is the first time I child, my parents allowed me to make be doing pretty well for himself. So I put went from being an average student to my own destiny,” he says. two and two together and decided this getting 99% marks in my exams.” may be a field I could pursue.” Born and raised in Vakathanam village Seeing his scores and his enthusiasm, in the south Indian state of Kerala, the Before he knew it, Suresh was enrolled his dad commented in jest that had fertile soil and its abundance of quality in the ‘kitchen course’, which he chose Suresh studied this hard during his produce meant that Suresh never over ‘hotel management’ and the school days, he probably would have entered a fancy five-star hotel or dined ‘service course’ because, “it was the most cleared the extremely tough Indian out at quality restaurant until his first creative of the lot”. Administrative Services exams. internship. It was simply not a way of life for people to dine out over there. His only trepidation was on day one Following his studies, he went to a hotel His family was not financially well-off when he returned from his hotel school in Hyderabad with five of his classmates and that meant he could not pursue his and his mom seemed upset. “My uncle for his apprenticeship. The school had studies in engineering or medicine. Skill had visited home that day and he told secured them the jobs without the need

Chef Suresh with Mohamed Gamal Henidy, Vice President, Landmark Zenath Group

30 October 2016

Gulf Gourmet Gulf 31 COVER STORY October 2016 Gulf Gourmet COVER STORY

for an interview. However, when they Suresh to realise that the Executive Chef landed in Hyderabad they were in for a had trained under him during his Viceroy rude shock. days. He was immediately given the job of a Chef de Partie and the property was All six of them were rejected on the spot. When reading the a Landmark Hotel. The hotel called up the school and said, “These boys cannot speak in English, newspaper in my college The executive chef left within 6 months Hindi or the local Telugu language. How library, I noticed a but Suresh stayed back 17 years and can we train people who cannot even is now the group executive chef. Ask communicate with us?” Hyderabad was recurring advertisement him why he stayed back and he says, “I 1,200 kilometres from their hometown for a one-year course have had the opportunity work across and a place where no one spoke in in hotel management. the group’s various properties and the Malayalam, their mother tongue. learning experience has never stopped. Around that time, I even I have also grown in my career and the Going back to Kerala was too humiliating noticed the guy who management is good to work with.” to be an option. They stuck around in the city and eventually three of the six boys got ran the college canteen So how long did it take for his parents to jobs nearby. Suresh and two other lived off seemed to be doing be proud of the career he had chosen? their friends’ stipend and before they knew pretty well for himself. “Oh, that was pretty soon. Around the it, weeks were turning into months. Suresh time I started my profession we were took up the role of a steward at catering So I put two and two experiencing a boom in cable TV and every functions to make ends meet. together and decided channel had a cooking show. It helped everyone realise that cooking is an art. I He spoke to the catering chef and asked this may be a field I was the first in my village to take up hotel him for an opportunity to assist. Seeing could pursue management. I did it due to economic Suresh’s desperation, the chef allowed constraints. Today, there are so many who him to help for one day. By the end of the have followed in my footsteps, including day, the chef offered Suresh his first full- me for a weighing machine. Since the the rich kids. It is a good feeling to be able time job as a Commis at the Taj hotel. machine was far away locked in the store to inspire your own local community.” room, I weighed it with my hand and told Suresh ended up working the next 7 him it was a few grams over 31 kg. He Says Suresh, “I love cooking because it is years in Hyderabad across the Taj, Ritz, flew into a rage thinking I was messing unlike maths. Here one plus one is not the Viceroy and Holiday Inn properties. He with him. I calmed him down, took him to same for all. French fries with the same received some of the finest training the store room and weighed the luggage. recipe will taste different when made during this period. And yes, he began It was 31.2 kg. He apologised.” by different people. It’s about creation. speaking Hindi and Telugu fluently and Food is the one thing that can satisfy you his ability to communicate in English DUBAI TENURE as there is a limit to how much you can had improved too. During the late nineties, Chef Suresh eat. Money, gold and fame, may never be came to Dubai to find a job at the enough but when it comes to eating food “My real mentor was Chef Jacob Gomes recommendation of a friend. Since his there is always a point of satisfaction.” at The Ritz. His son too worked with me friend was not from the hospitality but he liked me a lot and focused his sector, Suresh would travel around Does he have any moment in his career training on me. He had the innate ability looking for jobs by talking to the that particularly stands out? He says, to weigh ingredients with his hands. It security guards at various hotels. He “There is one that does. During a night was amazing but I couldn’t learn it from finally got an offer letter from the shift in Hyderabad, I met a man, who him simply because our hands were not Le Meridien Mina Seyahi but due to with just one assistant cooked biryani the same size. That gruelling training unforeseeable circumstances the job for 2,000 people. He was a specialist eventually helped me so much that I can never materialised. brought in for the huge banquet and he now actually weigh things with just my was treated with special respect by the hand,” he says. During one such cold calling visit to a Executive Chef. hotel in Nasr Square, he bumped into the This fancy ability to weigh things with his executive chef of a hotel who recognised “I begged my executive chef to assist hand once upset a hotel guest. “A guest Suresh. “What are you doing here?” asked him for one day between my two night wanted to weigh his suitcase and asked the executive chef. It took a while for shifts. I succeeded after much pestering.

32 October 2016 Gulf Gourmet COVER STORY

But the guy did not like me observing Executive Chef. “I saw people like Chef Chef Suresh has even invested time and him. His biryani-cooking method was a Uwe and the others, they had such a effort to become a WorldChefs-certified family secret and they did not want to strong positive attitude. It was then judge. He has been a marshal and later part with the recipe. that I realised that being an executive became a judge helping out at various chef is more than being a good cook. It culinary competitions across the UAE. “He was so good, that he knew if the is a job that entails managing a small large cauldron of biryani was cooked army of great cooks. It is about having In his personal life, Chef Suresh is simply by tapping his ring on various leadership qualities. It requires you to married with two daughters – Kavya, 9, sections of the pot. The sound was all he be smart and inspire the rest. If you and Aarya, 6. His wife used to work with needed to know if the food is ready.” cannot answer why you do what you him at Landmark Hotel before marriage. do, even if it’s as simple as why you Chef Suresh, however, does not like cook an egg in a certain way, then you Finally, we ask him about his advice the concept of keeping culinary will not succeed.” to young chefs and he says, “As a knowledge a secret. If anything he will young chef if you do a mistake it’s pester you to answer why you cook When he entered the Guild, he was not counted. But when you become a things in a certain way. already a senior member and therefore senior, your mistake is counted. So as could not compete. “I never had anyone a young chef make mistakes and learn He joined the Emirates Culinary to guide me during my younger days. So from them. Remember, experience is Guild to help young chefs and in the I make sure I send my guys to compete the mother of science. So gain as much process learned what it takes to be an as I compete through them.” of it as possible.”

33 34 RESTAURANT SURVEY and restaurant formats, all ofwhichare and restaurantformats, all number ofexcitingconcepts,cuisines continuetobeagrowing There will restaurant formats. fornewconceptsand with opportunities global tourismandretaildestination from theUAE’s positioningas amajor then, thesectorcontinuestobenefit either thesameorbelowaverage.Even the operatorssaidthattheirprofitswere economic conditionsandamajorityof have beenimpactedbychangingmacro- The UAE’s foodandbeverage market brunch atleastonceamonth. of respondentsindicatingthattheyeat to remainaUAEinstitutionwith66% more thanlastyear. Brunchcontinues of respondentssaidtheywerespending frequently in2016andnearlytwo-thirds indicated theyeatoutevenmore A thirdofconsumerrespondents expandtheirpresencehere. further looking toentertheUAEmarket be resilientwithalotmoreoperators UAE marketasawholewasfoundto and areasofconcern.However,the in thelongterm’ restaurant succeed that makea ‘It isthebasics L October 2016 at the firm, about their 2016 report ontheUAE’sat thefirm,abouttheir2016report F&Bmarket for KPMGintheLower Gulf, andVikrant Rohatgi,AssociateDirector andheadofretailAquin GeorgespeakstoAnuragBajpai,partner that includedpositivegrowth tofindtrends Beverage Report their 2016UAEFoodand ast month,KPMGreleased

Gulf Gourmet Gulf Excerpts fromtheinterview: to expandtheirfootprint. indicatedthattheyarelooking surveyed the marketrobust.64%ofoperators constantly vyingforspaceandkeeping is notgreat,abeautiful ambienceonits getthecustomertoreturn.Ifit that will be thequalityoffoodandservice ithasto when theywalkin.Eventually, catching theattentionofyourcustomer whenitcomesto interiors areeffective Vikrant Rohatgi:That’s right.Beautiful ambience istheicingoncake. the foundationofwhatyouoffer. Good amplify theexperiencebutitcannotbe is gettingthemixright.Ambiencecan Thechallenge ambience, foodandservice. the oddsintheirfavour whenitcomesto right. Atthesametime,theyneedtohave don’t realiseyouhavetogetthefood evolving market. It’s notthatoperators Anurag Bajpai:F&Bisaconstantly say highersalaries? heavily ininteriorsratherthantalent, why isitthatweseeoperatorsinvest customer choosingarestaurant.So listed waybelowwhenitcomesto rankshighand‘ambience’is service’ quality andtaste’‘Good showsthat‘Food A lookatyourreport training cost. they wouldhaveamuchhigher staff a newoperatorlaunching brand, increase intrainingtheirstaff. Ifit was years. Thisismorelikeanincremental new operatorsandhavebeenaround for put thingsinperspective,thesearenot numbertheygave.However,to certain training thereisa investment instaff spoke totheoperatorsabouttheir VR: Justtoclarifyonepoint,whenwe this isadilemmatheyhave. as opposedtoanexemplaryjob.Soyeah, enoughtodo anadequatejob their staff So theyhaveafinelinewheretrain notbethere. months thatpersonwill They feelthatiftheyinvesttoday,in6-8 investing oroverinvesting intalent. to holdonto.Sooperatorsarevaryof isdifficult coming inthatthebeststaff is theresomuchnewcompetition theyhave perspective, thechallenge better itis.Thatsaid,fromtheoperator’s AB: Themoreyoutrainpeoplethe trend orfair? training andretention.Isthisapoor invest lessthan2%oftheirrevenuein shows, nearly80%oftheoperators key tosuccess.However,asyourreport This leadstoinvestmentintalentbeing own cannotsustainthebusinessmodel. Food, service, pricing, location. Ifyou VR: Food,service, have togetyourbasicsright. initial draw. Buttosustainthat,youstill getyouthe the innovative conceptwill the longterm.Thebuzzyoucreate and basics thatmakearestaurantsucceed in made. Attheendofdayitis innovation thisisapoint thatVikrant comeback.With experience, theywill iftheylikethefoodand AB: Well found ifthesecustomersreturn? the cuisinetheylike.Hasreport innovative cuisinemore soifitiswithin Peopleprefertryingout your report. impact onstickinessismentionedin The pointofinnovation andits majority itisnotabigsway. who preferfinediningbutforthelarge or afastfoodjoint.Itmayimpactthose You won’t findacelebritychefincafé VR: That’s alsothenatureoffinedining. That doesn’t alwayswork. celebrity chefattachedtoarestaurant. don’t getswayedbythenameofa and whatconsumerstoldisthatthey AB: Itisoneofthequestionsweasked and theirimpactondrivingfootfall? tagged withnamesofcelebritychefs lookatrestaurants Does yourreport meansbettertips. service incentivise theirstaff. Becausebetter the training,theyhavetoadequately VR: views. We’veseendifferent service. happy withapassablelevelofcustomer experience theycanhaveoryouare value givingyourcustomersthebest and whatyouvalue.Whether operator onhowtheylookatthemarket AB: Soitdependsonoperatorto experience… returnwithbetter leaves, theywill eventually feels thatevenifthestaff investment intalentisaloss,theother views. Whileonefeelstoomuch andhavefoundopposing 5,000+ staff have spokentohospitalityCEOswith training healthy,justright,orpoor?We So isthisincrementalincreasein To from befairtotheoperators,apart are standalonesingle restaurantsdoing VR: Itdependsontheconcept.There UAE? inthe to runarestaurantsuccessfully individual withlimitedbudgets afford corporations expanding,canan Given thecompetitionfromlarge but lessthan10% while 13%saidtheywerespendingmore said theywerespendingmorethan10% spending morethanlastyearand25% askedareyou VR: Wespecifically brunch atleastonceamonth. given that66%ofrespondentshad include brunchesasaseparatecategory itdownto out. Thisyearwehavedrilled spend betweentakeoutandeating AB: Lastyearwehadonlycompared from lastyear’s report? and thosewhoordertakeawaychanged Has thespendingofthosewhodine-in — AnuragBajpai service to ambience,foodand favour whenitcomes have theoddsintheir same time,theyneedto the foodright.At realise you have toget not thatoperatorsdon’t evolving market.It’s F&B isaconstantly succeeding. get theseright,youhaveafairchanceof years ago? success forrestaurantssayfrom10 Is thereachangeintherecipefor enhance customer engagement. in thewaysocialmediacanbeused to there isalotofscopeforimprovement thantheothers.Thatsaid effectively VR: Someofthemareusingdatamore based onbehaviour? specific dealsforindividualcustomers For example,dorestaurantsprovide learningtheropes? be oraretheystill astheyshould data analyticsaswell Are operatorsusingsocialmediaand establishment isimportant. theyhave dinedatyour consumers after you continuetoengagewithyour with yourcustomers.Also,howwell youengage now dependsonhowwell throughthedoor the initialfootfall foroperators.Getting new challenge of thefoodtheyate.Thatisalsoa sharing eatingexperiencesandimages changed themarketdynamic.People AB: Socialmediatoohascompletely with otherrestaurants. is raised.Andyoutendtobenchmark good restaurantyourbarofexpectation they were10yearsago.Onceyouvisita VR: Peoplearemorediscerningthan than whatwasavailableearlier. a lotmorechoiceavailabletoconsumer biggest changeinthismarket.Thereis increased competitionandthatisthe acknowledgethatthereis AB: Weall and thesearestandaloneguys. of peoplewhoareinterestedininvesting about food.Wehavespokentoanumber industriesbutarepassionate different any restaurantexperience.Theyworkin the countrywhilesomedon’t evenhave of themmayhaverestaurantsoutside market andtheywanttoinvest.Some analysed themarket,theybelieveinthis experience inthismarket.Theyhave in andthesearepeoplewhohaveno AB: Wefindalotofnewentrantscoming three years. over thepasttwo- well exceptionally October 2016

Gulf Gourmet Gulf 35 RESTAURANT SURVEY 36 MAMA BAKER October 2016 El Reemrestaurant whenIfirstcame asabreadmakerattheMays I started maker atJWover 16years us aboutyourjourneyasabread Tell now, Iamsureitwastherightdecision. country attheageof45.Butlooking back anewprofessioninanother and start it toleaveeverythingbehindinLebanon decision tomakeandIthoughtlongabout inDubai.Itwasnotaneasy opportunity and Ithoughtwouldtrytotakeupthis I alwaysenjoyedmakingbreadathome opportunity? Why didyoudecidetotakeupsuchan leave LebanontoworkinDubai. mother totalkmefindoutifIwould JW MarriottHotelDubai.Heaskedmy vacancy forabreadmakerinDubaiatthe on apoultryfarmwhenrelativesawthe Iwasworking home, notprofessionally. Back inLebanonIonlymadebreadat become abreadmakerprofessionally? At whatstageinlifedidyoudecideto making breadfrommymother. about bread. LateronIlearnedall to playandpretendedIwouldbemaking snuckuptotheroofoven I often andasalittlegirl family ontherooftop mother alwaysmadebreadforthewhole me andmyeightsiblingsbyherself. My civil warin1975andmymotherraised My fatherwasafarmer,hediedinthe I grewupinapoorfamilyLebanon. and yourfirsttrystwithmakingbread? usabitaboutyourchildhood Could tell of 45. Our special interview withRadieElHekofJWMarriotHotel of 45.Ourspecialinterview

Gulf Gourmet Gulf Meet theladywhodecidedtoturnprofessionalbakeratage Dubai –orasshe’s fondlyknown, mamathebreadmaker CHEFS! Mama tothe

want tobecome mastersinbakery? What isyouradvicetoyoungchefs who atTheMarketPlace. bread duringIftar every yearduringRamadanIbake Arabic I am mainly in charge of cold mezzeh and What doesyourcurrentroleentail? Marriott and never left. Marriott andneverleft. meantime butIappreciateworkingat inthe I havereceivedotherjoboffers chance tokeeponlearningandgrowing. Marriott hasbeenlikeaschool,Igotthe JW MarriottHotelDubai.Working at themezzehfor of preparingall the coldkitchenandIamnowincharge 6yearsImoved to to Dubaiandafter flavours oroils. did itathomewithoutanyadditional the breadforhotelexactly likeI My secretistokeepitsimple. I do makes yourbreadssodelicious? What isthesecretingredientthat at ourhoteloralsofromothercompanies. learn aboutcooking,beingitacolleague very happytoassistanyonewhowants to learnfromtheirexperience.Iamalways do inthefuture,talktoexperiencedchefs unsure orcannotdecidewhatyouwantto Ifyouare working inakitchenaswell. but aboutthemanyotheraspectsof would betonotonlylearnaboutbaking My advicetoyoungchefsandbakers Chola Sheraton inChennai.Ibecame and myfirstassignmentwasat trainee withtheStarwoodshotels My careerbeganasakitchenexecutive an ExecutiveChefatZafran? us aboutyourjourneytobecoming Tell the rightattitude. have passionfortheprofessionand and trysomethingelse.You needto common forpeopletoleaveithalfway Irelishedbecauseitisquitechallenge viable.Iguessit’scommercially a and makingyourcareerasachef to learningtheropesinkitchen it’s togofromgraduating achallenge I wouldn’t sayitwasastrugglebut How weretheearlyyearsasachef? as theDadarcateringcollege. nutrition inMumbai,popularlyknown catering technologyandapplied the InstituteofHotelManagement a degreeinhotelmanagementfrom I wouldendupbeingachef. Ihave enjoyed. Thatsaid,Ineverthought Good foodissomethingIhavealways Why didyouchoosetobecomeachef? somehow thatdidn’t workout. and wantedtobeafighterpilotbut growingupa greatinterestinsports would beanunderstatement.Ihad raised. Amanonlychild,sopampered in UttaranchalwhereIwasbornand townofDehradunIt wasinthesmall days andyourdreamsbackthen? usaboutyouryounger Could youtell oftheworldyour handsoninthispart cleanest, mostdelicious,Indianfoodyou canget over adecade’s someofthe experienceinoffering From BukharatoZafran,ChefGauravSinghhas MASTER THE SPICE

Executive Chef? ofbeingan What arethechallenges Having saidthat, thisisalsoabig creative. bemorefeedback andgenerally and ingredients,incorporateguest withthemenutake alotofliberties advantage, therefore,isthatI can Theunder theLandmarkumbrella. Zafran isahomegrownbrand chef entail? What doesyourcurrentroleasbrand selection. to beabsolutelysureofyourteam needed torunthekitchens.You have set fromtheskill noneapart Actually given inthisrole. mention theautonomyIhavebeen what attractedmetotherole,not fact thatit’s ahome-grownbrandis approached bytheZafranteam.The Ifinishedthatassignment,was After ‘Best IndianRestaurant’. the restaurantwasawardwinnerfor the Emiratesin2010.Duringthistime, Chef forAsha’s of restaurantinMall moving toDubaiasExecutivefinally Bukhara attheITCMarathabefore for threeyearsasSousChef Agra, India.Ithenmoved toMumbai Bukhara restaurant,atITCMughalin by threeyearsasSousCheffor restaurant inCholaSheratonfollowed the JuniorSousChefatBukhara engaging andconsistent. values ingrainedintothem–be caring, and everyindividualhasthecore global palate.Theteamislike a family classical Indiandishestosuitthe basics ofIndiangastronomy,preparing fresh ingredientsandsticktothe colors.Weusewithout anyartificial andtastefulmannera simple,flavorful Indian cuisine.Thefoodispresentedin Zafran hasaveryhonestapproachto what makesitwork? usabouttheteamatZafranand Tell chef.make youamorewell-rounded andcertainly improve yourrepertoire and cookingtechnologies.Thiswill newtrends andobserve internationally ortravel asmuchyoucanlocally Be passionateaboutcooking, What isyouradvicetoyoungchefs? offering simple,honestandcleanfood. offering page andadheringtoourphilosophyof ensure thateveryoneisonthesame hiring andtrainingtherightteamto the equipmentandmostimportantly kitchens, planningandprocuringof also responsiblefordesigningthe on thefoodlikemostchefs.Iam responsibility asyoucan’t justfocus October 2016

Gulf Gourmet Gulf 37 CHEF OF THE MONTH October 2016 Gulf Gourmet

Chefs from around the world come together in the city of Thessaloniki for the WorldChefs Congress 2016 in Greece. The next WorldChefs Congress will be held in Malaysia from June 11-14, 2016

38 October 2016 Gulf Gourmet

39 October 2016 Gulf Gourmet

40 October 2016 Gulf Gourmet

41 October 2016 Gulf Gourmet

brought to you by GOLDEN CHEF – KSA Delicious DOUBLE This month’s challengers for the Nestle Professional Golden Chefs Hat Competition – KSA is the International Extended Care Centre in Jeddah

he Nestle Professional Golden After working in various hotels in 1/Garde Manger at the prestigious Al Chefs Hat Competition – KSA India, he moved to Jeddah in 2012. Mashfa Hospital. has taken off to a great start He has won 1 gold and 4 silver medals and this month two young chefs at various culinary competitions in Hailing from the southern Phillipines Tfrom the International Extended Care Jeddah. For this competition he created city of Butuan, which is 1,200 kilometres Centre in Jeddah have taken up the a Duo of Chicken Sous Vide Style with from Manila, Karen always had a thing challenge. Spring Vegetable, Potato and Broccoli for sweet dishes. She worked in a Puree with devilled sauce. catering company and a grill house Mohammed Nafi Kalladi before learning high quality healthy 28-year-old Chef Mohammed is the Karen Victoria cooking at Al Mashfa. She has won seven Acting head chef/food stylist at IECC Sumagaysay medals over the past three years at Jeddah and hails from the south Indian Chef Karen is dual Bachelor’s culinary competitions in Saudi Arabia. state of Kerala. The member of the Saudi degree holder – one in Business Arabian Chef Table Circle began his Administration and the other in Check out her comeptiton recipe career after finishing his Bachelor’s in Nursing. However, it is her passion for Chocolate Mousse Bomb Cake with Science degree in Catering Science and cooking great dishes that eventually salted Caramel Pannacotta and a & Hotel Management in Coimbatore. found her in her current role as Commis Coconut Crème Brulee.

42 Mohammed NafiKalladi October 2016 Karen Victoria Sumagaysay

Gulf Gourmet Gulf 43 GOLDEN CHEF – KSA 44 GOLDEN CHEF – KSA October 2016 Gourmet Gulf October Olive oil White Pepper Salt Pinch ofRosemary Pinch ofTyme Chives Chicken Liver Chicken Leg Butter MAGGI® Mashedpotato Onion Red Broccoli Carrots Navets Zucchini Fresh Mushrooms Fresh Cream/Milkmixture Chicken Breast BEEF TENDERLOINWITHMASHI Cooking time:30minutes Preperation time:25minutes with deviledsauce and BroccoliPuree Vegetable, Potato with Spring Sous VideStyle Duo ofChicken 100gm 120gm 30gm 40gm 40gm 10gm 15gm 30ml 30 gm 80 ml 3gm 3gm 3gm 5gm 5gm 5gm 5gm 2gm Method Ice Cubes Butter boil forthevegetables, makesurethey into fingersize.Bringapotofwater to vegetables likecarrots,marrows, turnips Spring Vegetable: Clean&cut potatos untilsmooth&creamy. Slowly blendmilkmixtureintothe low heat untilbutterismelted. heat butterandmilkwithcreamover saucepan, draininasmall cook well, salted watertoboil.Addpotatoesand Mashed Potatoes:Bringapotwith lemon juice. Bring toboilandsimmer, stir1/8cup well. sauce,vinola withbeefstockandblend in themustard.AddWorcestershire and garlic,sauteuntilcooking,stir heat. Addalittlechoppedonions Melt thebutterinapanover amedium water andkeepaside. Deviled sauce:Mixbeefstockwithcold Steamitintheoven.and shapewell. Cover thechickenpureeinbutter paper and mixwell. mixture inabowl andaddwhitepepper fresh cream,icecubesandsalt,putthe Chicken: Blendthechickenwith 80gm 5gm Method Chicken Stock Olive Oil Water Flour CHIPS Vinola NonAlcoholicWine Worcestershire Sauce Beef Stock Mustard Paste Lemon Juice BEEF TENDERLOINWITHMASHII butter inasaucepan. are cookedaldenteHeatolive oiland and finally theparsley.and finally vegetables. Addsaltandpeppertotaste minute andaddthealdentecooked Add choppedonions&garlic,sautea beetroot juicewithseafodgelatin Beetroot Caviar:Heat200mlof nice apureewithseasoning andstir,Cook well mashandprepare Broccoli Puree:Boilwith salt. and prepareafinepuree. blendthecookedmushrooms cook well, with salt,whitepepperandbeefstock, Mushroom Puree:Sautethemushrooms by drop and finally strain by dropandfinally Then pourthemixtureintocoldoil, drop 20gm 04gm 12gm 20ml 4gm 30 Ml 7ml 7ml 4 ml October 2016 Gulf Gourmet GOLDEN CHEF – KSA

Chocolate Mousse Method under medium heat, just to bring boil. Bomb Cake with Chocolate Mousse Cake: Put the Then pour the cream together with the chocolate powder and natural cocoa chocolate-corn syrup mixture, let set for 3 salted Caramel in a heatproof bowl add boiling water minutes. Whisk gently till smooth. Pour Pannacotta & and whisk to combine and melt the the glaze to the bombs to coat them Coconut Crème chocolate. completely, then refrigerate until set. In a small bowl combine dry Brulee ingredients. Beat butter and sugar until SALTED CARAMEL PANNACOTTA Preperation time: 25 minutes fluffy, add eggs & butter, add the dry Milk 125 ml Cooking time: 30 minutes ingredients slowly alternately with the Whipping Cream 330 ml chocolate mixture . Docello® Panna Cotta 75 gm CHOCOLATE MOUSSE CAKE Mold the cake and bake for 20 minutes Sea Salt 10 gm Unsweetened Chocolate Powder 15 Gm until cake spring back and cool off Sugar 100 gm Natural Cocoa 10 Gm completely after baking. Decorations Flour 70 Gm Prepare chocolate mousse. In a mixer Strawberries 10 gm Baking Soda 1 Gm combine milk and chocolate mousse Blackberries 10 gm Salt 2 Gm powder and beat until medium-stiff peaks. Blueberries 10 gm Dark Brown Sugar 30 Gm Coconut Crème Brulee: In a casserole Method Unsalted Butter 30 Gm heat coconut milk and whipping cream In a saucepan combine milk and cream, Eggs .050 Gm bring to boil. Remove from heat. Whisk bring to a simmer, add the Panacotta Buttermilk 20 Ml in Crème brulee powder and mix approx powder and bring to a boil. Meanwhile Pure Vanilla 10 Gm 1 minute. Poor into mold. in a heavy bottom saucepan, melt the Docello® Chocolate Mousse 75 Gm Assemble the cake and the chocolate sugar without stirring. Milk 120 Ml mousse. Cut the cake into round size Carefully add the cream-milk mixture Bittersweet Chocolate 30 Gm of the bomb mold, assemble the into the caramel and keep on stirring Light Corn Syrup 2 Ml cake & mousse into the bomb molds. until fully combined, add salt to the Refrigerate or freeze until set. mixture and bring to boil. COCONUT CRÈME BRULEE Unmold the cake bombs & set nearly Mold the Pannacotta to the desired Docello® Crème Brulee 65 Gm room temperature. Prepare the glazing molders and refrigerate until set. Whipping Cream 30 Ml of the bombs. Melt the chocolate and Prepare for plating. Arrange all nicely in Coconut Cream 25 Ml add corn syrup, in a pan heat the cream a plate and garnish with the berries.

45 46 EVENTS images fromtheevent of thejudgingpanel.Hereare Chef ThomasGuglerwerepart very ownChefUweMicheeland inthecompetition.Our partake sawover 300chefs challenge Dharubaaruge, Male.Theculinary over fourdayslastAugustin and Exhibition2016washeld October 2016 T Maldives Culinary Culinary Challenge Culinary Challenge Maldives International Hospitality Asia he Foodand

Gulf Gourmet Gulf workshop Beef O images fromtheevent Hereare to prepareitoptimally. the variouscutsofbeefandhow tolearnmoreabout opportunity the UAEandtheyused and establishmentsfromacross 50+ chefsrepresented23hotels Hotel DubaiDeiraCreek.These last monthattheRadissonBlu October 2016 beef workshop held beef workshopheld intheUSTexas part young –chefstook ver 50–mostly

Gulf Gourmet Gulf 47 EVENTS 48 EVENTS Here areimagesfromthenetworkingevent toshowcasetheirlatestproducts andsolutions. opportunity usedthe Corporatepartners beparticipating. our chefswill Germanywhere Congress andtheIKACulinaryOlympicsinErfut, discuss theupcomingchefeventsincludingWorldChefs The GuildMeet October 2016 T event saw senior and junior chef members of the Guild event sawseniorandjuniorchefmembersoftheGuild his teamattheAlZahraPrivateHospitalinDubai.The summer breakwashostedbyChefAliSalimDiband the he firstmeetingoftheEmiratesCulinaryGuildafter

Gulf Gourmet Gulf a youngchefmemberfromAbuDhabi. world –thiswasinvaluable,”says AshishThapliyal, aroundthe fruits dependinguponseasonsfrom all aboutseasonsandthesugarcontentof especially things thatwecannotlearnfrom textbooks; “We learntsomuchaboutfruitsandvegetables; experience withtheyoungchefs. by sharingknowledge,trends,techniquesand Chef MichaelWunchguidedtheyoungchefs and supplygohandinhand. sourced andtounderstandhowmarketdemand Howfruitsfromaroundtheworldare followed. extraction. HowHACCPandhygienesystemsare to seenewproducts,modernmethodsofjuice provided toyoungchefs interesting opportunity and packedfruitsvegetables.Thiswasan ascut freshjuices,aswell tradition ofserving Barakat isknownforitssustainedqualityand and extractionoffreshjuices. knowledge aboutvegetablesandfruitproduce, factories ofBarakatwithanaimgettingmore Barakat Visit to T opportunity tovisitthewarehousesand opportunity chefs fromacrosstheUAE,tookup Club, representedbyvariousyoung he EmiratesCulinaryGuildYoung Chefs October 2016

Gulf Gourmet Gulf 49 EVENTS 50 SIAL RULES DAWN Class 01:CakeDecoration –by Practical Pastry(Patisserie) 26. 25. 24. 23. 22. 21. 20. 19. 18. 17. 16. 15. 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Class No.-Description Entry Briefs oftheClassesfor October 2016 SUMA GOURMET Traditional MoroccanCuisineby USDEC USA Cheese-Practicalcookeryby 3 courseCheeseMenubyUSDEC USAPEEC Chicken -PracticalCookeryby by MeatandLivestockAustralia Dressed Lamb–PracticalButchery Menu byEggStation Ovo-Lacto VegetarianFour-Course Etihad Airways Etihad Inflightmealsponsoredby A Medly76ofMocktailsbyAGTHIA Emirati Cuisine-PracticalCookery Boodys Mezzeh –PracticalCookeryby by MLA Australian Beef-PracticalCookery Practical Cookeryby Sustainable Fish&Seafood- Carving Practical Fruit&Vegetable TeamEvent Ice Carving Individual IceCarving Bakeries Grand Mills Tapas, FingerFoodandCanapésby Gourmet DinnerMenubyMLA Australian LambFive-Course Open Showpiece Showpiece Fruit &VegetableCarving Showpiece Chocolate Carving Nougatines Friandises PetitesFourPralines AGTHIA Baked BreadShowpieceby Pastry Showpiece Docello byNestle Four PlatesofDessert Three Tier Elegance StylishWeddingCake– DAWN Cake Decoration–Practicalby

Gulf Gourmet Gulf LA CUISINEBYSIAL2016 LA 2. 1. made entirelybyhand. decorationsmustbe edibleand All Wedding Cake–Three Tier Class 02:EleganceStylish Pastry Displays 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. for the construction of flowers but for theconstruction offlowersbut Fine, food-qualitywiringisallowed must beplainandunadorned. but, unlessdecoratedbyhand, orstandsmaybe inedible Pillars competitors besenttoall of suppliershall preparation ofthecake,Details purees aretobeusedinthe A minimumoftwoDAWN fruit criteria ofthejudging the Judges,aspart betastedandcutby The cakewill might notbeavailable. Water, electricityandrefrigeration for eachcompetitortoworkupon. tableisprovided A standardbuffet equipmentrequired. and small ingredients, cakebase,utensils, Competitors mustprovide all pre-prepared tothebasiclevel, Chocolate androyalicingcanbe garnishpermitted. No pre-modelled presentation overall enhance andharmonizewiththe is 30cm,itshouldbeableto Fondant) minimumheight (Chocolate/Sugar/Marzipan/ be edibleandmixedonthespot. decoratingingredientsmust All notbejudge. food productwill dry icestorage.Notuptohygiene withcoldboxor set uphygienically The cakemustbedeliveredand decorate. withoutcoating–readyto filled The cakecanbebroughtalready Diameter. size of30cmXor The cakebasemustbeaminimum be“EmiratiCulture” will The Themeforthecakedecoration base ofthecompetitor’s choice. Decorate apre-bakedsinglecake Two hoursduration. 2. 1. Nestle Docello by Class 03:PlatedDessert 10. 9. 8. 7. 6. 5. 4. 3. 8. 7. 6. 5. 4. 3. d) c) b) a) service. one person,suitableforalacarte for Displayed cold,eachportion eachforoneperson. desserts types Prepare fourdifferent compliance. bedeductedfornon- Points will platforms) exceed 1meter(includingsocleor Maximum heightshouldnot Maximum areaw60cmxd75cm. recipes arerequired. Typewritten descriptionand the twotoplayers. Inedible blanksmaybeusedfor judges. betastedbythe The cakewill judges’ inspection edible cakeshouldbecutforthe be edible.Asectionofthefinished The bottomlayerofthecakemust these items. display mustnotbedependenton construction, butthefinished sugar, etc.,maybeusedinthe pulled Royal icing,pastillage, covered withflowertapeorpaste. must beproperlywrappedand by Nestleasthe mainingredient. One oftheplatesmustuseDocello not bejudged. butwill Showpieces areallowed Maximum areaw90cmxd75 cm authenticity. to determinequalityand process ifdeemednecessary Tasting ofthejudging bepart will recipes arerequired. Typewritten descriptionand presentation isrequired. Practical andup-to-date 1 x Dessert serve inglass serve 1 xDessert creation FreeStyle 1 xArabicDessert and animalfat 1 xVegetarian withouteggs composition 1 xHotandColddessert S O

ASSOCIA W O F ORLD C C I H E T E I F E S TION S

3. 2. 1. Class 06:PetitesFour&Pralines 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. following: baked goodsandmustincludethe The entireexhibitmustcompriseof AGTHIA Baked BreadShowpieceby Class 05:BakedGoodsand 1. Class 04:PastryShowpiece 6. 5. 4. 3. 2. Freestyle presentation andtheme 6-14grams. each piecetoweightbetween platterforjudges’ tasting. small of eachvarietyonaseparate pieces total)plusoneextrapiece Six piecesofeachvariety(36 Exhibit sixvarieties. Maximum areaw90xd75cm and recipesarerequired. Typewritten productsdescription notbejudged. 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 displayed. tobe three piecesofeachroll 25-40grams (competitor’s choice)) Two typesofbreadroll displayed. two piecesofeachloaftobe 300 grams(competitor’s choice) Two typesofbreadloaves200- A bakedbreadshowpiece. d) c) b) a) Chocolate To displayashowpieceofeither base orsocle) Maximum height90cm(including Maximum areaw90xd75cm. Written descriptionrequired. in mixedmedia. Edible mediamaybeused,singlyor non-compliance. bedeductedfor Pointswill allowed. No frames,mouldsorwiresare Asian doughfigurine dough/bread dough marzipan/sugar /pastillage 6. 5. 4. 3. 2. 1. Style Showpiece) Class 09:OpenShowpiece(Free 5. 4. 3. 2. 1. Showpiece Carving Class 08:Fruit&Vegetable 7. 6. 5. 4. 3. 2. 1. Showpiece Class 07:ChocolateCarving Displays Artistic 8. 7. 6. 5. 4. the base of a body is permitted, the baseofabody ispermitted, sprayed, aroundcylindertoform must notpre-moldedandsimply .i.e. supports 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. base orsocle) Maximum height55cm(including Maximum areaw60cmxd75cm. depend uponit. construction ofthepiecemustnot butthe Light framingisallowed, Freestyle presentation. permitted are novisiblesupports carving, display offruitand/orvegetable To bringinalreadypreparedone the themeisrequired Written descriptionmentioning (including baseorsocle). Maximum height30-35cm Maximum area:w60cmxd75cm. compliance. bedeductedfornon- Points will allowed. No frames,mouldsorwiresare glazing isallowed. Natural colouringandminimal To fromasingleblock becarved Free-style presentation. Maximum areaw90cmxd75 and recipesarerequired. Typewritten productsdescription the themeisrequired. Written descriptionmentioning bejudged. presentation, andwill Showpieces shouldenhancethe showpiece small Present theexhibittoincludea Styrofoam support Styrofoam support 3. 2. 1. MLA Lamb GourmetDinnerMenuby Class 10:Five-CourseAustralian 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Bakeries Grand Mills Finger FoodandCanapésby Class 11:PresentationofTapas, 9. 8. 7. 6. 5. 4. > > > > > The mealtoconsistof: the mainingredient. must containAustralianLambas One oftheappetisersformeal gourmet mealforoneperson Present aplatedfive-course Maximum area 60cm x 80 cm Maximum area 60cmx80cm of eachvarietyrequired. Name andingredientlist(typed) the eventandalistofvarieties. given toetcompetitorsprior be Sponsored BreadItemswill composition asabase. bakeriesintheir Grand Mills selected breadsuppliedfrom 2 ofthecolditemsmustuse one portion. Eight piecesshouldcorrespondto platter/s orreceptacles. Presentation onsuitableplate/sor gelatin forpreservation Food coatedwithaspicorclear Hot foodpresentedcold Four coldvarieties. Four hotvarieties. pieces) Six piecesofeachvariety(total48 between 10-20gramsperpiece Exhibit eightvarieties.Weight not bejudged by excessivemouldingworkitmay that thefinishinghasbeenaided If thejudgingcommitteedeems of anyothermediabepermitted. detailedStyrofoam pre-carved and undernocircumstanceswill Maximum area w90 cm x d75 cm Maximum areaw90cmxd75 from thejudging bededucted then 50pointsshall If AustralianLambisnotused recipes required Typewritten descriptionandtyped should be400-500gms. Total foodweightofthe5plates gelatin forpreservation. Food coatedwithaspicorclear appropriate plates Hot foodpresentedcoldon > > > > > A dessert. A maincoursewithitsgarnish A hotappetiser, A soup, A coldappetiser, October 2016

Gulf Gourmet Gulf 51 SIAL RULES October 2016 Gulf Gourmet SIAL RULES

WORLD ASSOCIATION O F CHEFS S OCIETIES

Practical Artistic identical main courses using 5. Dishes must represent a variety of Class 12: Individual Ice Carving Gulf waters sustainable Fish and cooking methods and the use of 1. Freestyle. seafood. Sponsored items may ingredients as used in the Arabic 2. 90 minutes duration. become available this will be restaurants of the UAE. 3. Hand carved work from one large communicated to competitors as 6. Boodys olive oil and Tahina must block of ice (provided by the soon as possible. be the only olive oil and Tahina organisers). 3. Weight of fish per portion on the used in the creation of these 4. Competitors to use own hand- plate to be 150 grams dishes and will be available in the tools and gloves. 4. Present the main courses on competition venue for use in the 5. A non-slip mat is mandatory. individual plates with appropriate kitchens 6. Before the competition starts, garnish and accoutrements. 7. Present the mezzeh in four equal competitors will be allowed 30 5. Failure to use gulf water portions. minutes to arrange and temper sustainable fish will result in a 50 8. Two portions will be presented and the ice block. point reduction of judging points two portions will be presented to 7. The use of power tools is forbidden 6. Typewritten recipes are required the judges. 9. If Boodys products are not used Class 13: Ice Carving Team Event Class 16: Beef - Practical Cookery then 50 points shall be deducted 1. Freestyle. by Meat and Live Stock Australia from the judging 2. Two persons per team 1. Time allowed 60 minutes 10. Typewritten recipes are required. 3. 120 minutes duration. 2. Prepare and present four identical 4. Hand-carved work from three main courses using Australian Class 18: Emirati Cuisine - large block of ice (provided by the Beef as the main protein item. Practical Cookery organisers). 3. Any cut of beef with the exception 1. This class is designed to ensure 5. Competitors to use own hand- of tenderloin, rib eye and sirloin, that the tradition of Emirati tools and gloves. can be used. Cuisine is preserved and promoted 6. Non-slip mats are mandatory. 4. Weight of beef per portion on the through professional chefs. 7. Great care must be taken with plate to be 150-170grams 2. Prepare and present two plated health and safety considerations. 5. Present the main courses on portions each of three Emirati If an exhibit becomes in any individual plates with appropriate dishes according with the way unstable or dangerous to garnish and accoutrements. following criteria: competitors or public, it will be 6. Typewritten recipes are required. 3. Prepare and present two plated dismantled and destroyed by the 7. If Australian beef is not used then portions of any one of the organizers. 50 points shall be deducted from following dishes: 8. The use of power tools is forbidden the judging points, competitors >> Balalit must bring with them proof of >> Kabeesa Class 14: Practical Fruit & purchase of Australian beef. >> Assedat Bobal Vegetable Carving 4. Also prepare and present two 1. Freestyle. Class 17: Mezzeh – Practical plated portions each of any two of 2. 120 minutes duration. Cookery by Boodys the following dishes: 3. Hand carved work from 1. Time allowed: 60 Minutes >> Margougat Al Khudar competitor’s own fruit\vegetables. 2. Prepare and present for four >> Thareed Laham 4. Competitors to use own hand- persons: Three types of hot mezzeh >> Margougat Al Dijaj tools and equipment. and three types of cold mezzeh. >> Maleh Biryani 5. No power tools permitted. 3. Only one (if any) of the following >> Samak Mashwi 6. Pre-cleaned, peeled material is types of mezzeh may be displayed: >> Machboos Samak allowed, but pre-sliced/carved will humus, tabouleh, babaganough, 5. Emirati cuisine with traditional result in disqualification fatouche, moutabel. presentation and serving as would 7. Each competitor will be supplied 4. The mezzeh can be representative be found in a family home of the with a standard buffet table on of any of the following countries: United Arab Emirates. which to work >> Lebanon 6. Competitors must bring their own >> Syria plates/bowls for presentation and Class 15: Sustainable Fish & >> Jordan all necessary mise-en-place for the Seafood - Practical Cookery >> Morocco meals 1. Time allowed 60 minutes >> Egypt 7. The judges will check appliances 2. Prepare and present four >> Tunisia and utensils for suitability

52 October 2016 Gulf Gourmet SIAL RULES 8. Typewritten description and PRESENTATION 30: The preparation 13. The main-course used for re- recipes are required and use of the garnish, the type of heating and tasting, must be 9. Time allowed 60 minutes to glass used the overall look of the covered with the foil provided. present all three recipes mocktail. 14. All competitors shall be sent WORKING METHOD 05: Clean, a guideline for the plating and Class 19: A Medley of Mocktails hygienic and safe work methods portion sizes, these guidelines by AGTHIA INNOVATION 05: New thinking as to must be followed. Also a AGTHIA will supply juices to entrants glassware, decoration or presentation recipe sheet and photograph in this class. to be provided as per sample Display three portions each of three Class No 20: In Flight Meal by specification sheet provided different alcohol-free cocktails using Etihad any combination of the following Al 1. Create a lunch/dinner menu for Class 21: Ovo-Lacto Vegetarian Ain Fresh juices: business class passengers flying Four-Course Menu by Egg >> Orange ETIHAD airline on Abu Dhabi/ Station >> Watermelon London sector. A economy class 1. Present a plated four-course >> Pinapple ticket to home country for the vegetarian ovo-lacto meal for one >> Grapefruit winner of this class shall be person. >> Strawberry awarded as a prize. 2. Suitable for dinner service >> Lemonade 2. Menu must be practically 3. The meal to consist of: >> Carrot reproducible for two hundred 4. An appetizer containing EGG >> Green Apple covers. All food items to be STATION egg product >> Mango Western cuisine no Arabic food is 5. A soup >> Cocktail required to be presented. 6. A main course >> Guava 3. Durable enough for in-flight 7. A dessert >> Kiwi service (i.e. suitable for chilling 8. To be prepared in advance and >> Pomegranate and re-heating without displayed cold on appropriate >> Mint Lemonade deterioration in quality). plates. >> Lemon Concentrate 4. Meal must be totally acceptable to 9. No meat, chicken, seafood or fish 1. Competitors are allowed to use a Muslims. to be used, (meat-based gelatin maximum of two other ingredients 5. One portion of the main-course glaze to enhance presentation is per mocktail. will be re-heated and tasted as accepted). 2. Ice, Salt, Pepper, Spices and Herbs part of the judging process. 10. The appetizer can either be cold used as seasoning are not counted 6. Menu to comprise: A choice of or hot presented cold to contain as ingredients. 2 hors d’oeuvre (each approx a minimum of 60% egg product 3. Competitors are to bring their own 90grams), One salad with a choice from EGG STATION as the main equipment, glasses, receptacles, of 2 dressings, A choice of two ingredient of the dish. Egg Station etc. main courses, one to be vegetarian product will be made available to 4. Contact the organisers for juice (each approx. 280gr inclusive), all competitors as required. samples after payment of entry One cold dessert (approx. 90g). 11. Total food weight of the four plates fee. 7. The Main courses must be suitable should 500/600 gms. 5. The mocktails must be made to be able to be reheated and 12. Typewritten descriptions and entirely on-site; no pre-mixes or served with in 12 minutes. recipes required. pre-mixing is allowed. 8. Prepare and exhibit three portions 13. Maximum area w75cm x d75cm 6. Garnishes, which can be made of each dish. One for display as from any edible substance, must per pre-service set up in foils, one Class 22: Dressed Lamb - be prepared, cut and shaped set for display as per service to Practical Butchery by Meat and entirely on-site. guest(glazed), one set complete Livestock Australia 7. The competition will begin with a appetizers and main course for 1. Prepare a whole, fresh, dressed close pre-inspection by the judges judges tasting this portion to be lamb carcass into various ready- to ensure that no pre-preparation kept chilled ready for reheating to-cook joints and pieces, some has taken place. once judges request. An oven shall as required by the organisers, the 8. Time allowed 30 minutes to be provided. others to competitor’s choice. A include garnish preparation. 9. A written menu is required. training/demonstration will be 9. Recipes required 10. Typed recipes are required. provided by MLA prior to Salon 11. The organizers will provide the event NOTES TO AID dishes for presenting the in-flight 2. Make a presentation of the COMPETITORS meals. finished cuts and off-cuts for Judging Points 12. The main-course used for exhibiting to the judges. TASTE 60: The highest percentage presentation purposes can be 3. Competitors must use the fridges point possibility is given for a good glazed with aspic to keep a good provided to store their finished tasting mocktail appearance. cuts prior to judging

53 October 2016 Gulf Gourmet SIAL RULES

WORLD ASSOCIATION O F CHEFS S OCIETIES

4. Cuts/joints can be suitable for on individual plates with Cuisine Practical Cookery by foodservice or suitable for a appropriate garnish and SUMA GOURMET retail butchery display. accoutrements. 1. Time allowed 60 minutes 5. Organisers will supply the 4. Typewritten recipes are require 2. Prepare and present four dressed lamb for this class. 5. Weight of chicken per portion identical main courses of 6. Each competitor will have one on the plate to be 150 grams authentic Moroccan cuisine banquet table (supplied by the using sponsored ingredients. organisers) on which to work. Class 24: 3 Course Cheese 3. Tradition Moroccan cuisine 7. No power tools permitted. menu by USDEC presented in a modern 8. Competitors to supply their 1. Prepare a 3 course menu for one restaurant style. own: person using USA Cheese in 4. Weight of protein per portion on >> Tools and knives every course. the plate to be 150grams >> Twine or netting 2. Displayed cold, suitable for a la 5. Present the main courses >> RED cutting boards (this is carte service. on individual plates with a municipality requirement 3. 1 x Hot appetizer appropriate garnish and and will be strictly 4. 1 x Main course with main item accoutrements enforced) being USA cheese 6. Typewritten recipes are >> Garnishing 5. 1 x Cold Dessert required. >> Display trays 6. Practical and up-to-date 7. If the sponsored items are not >> Sundries presentation is required. used then 50 points shall be 9. Time allowed: two hours 7. Typewritten description and deducted from the judging 10. All tools and sundries will be recipes are required. points, competitors will be sent inspected to ensure that they 8. Maximum area w90 cm x d75 the list of available products are hygienically suitable for food cm prior to the competition. These use. 9. All of the plates must use USA products shall be available in 11. Cuts required by the organisers Cheese as an ingredient the venue kitchen on the day of are: the competition a) Neck slices or Neck boned. Class 25 USA Cheese - b) 1 x shoulder, boned and rolled, Practical Cookery by USDEC VENUE & ENTRY FEES tied or netted ready for 1. Time allowed 30 minutes 1. La Sial will be held during the La roasting. 2. Prepare and present two Sial Middle East Exhibition from c) 3 pieces shoulder chops. identical main courses using December 5th to 7th 2016. d) Spare ribs. USA Cheese as the main 2. The venue is at the Abu Dhabi e) 1 x 8 rib Frenched rack. ingredient. USA Cheeses must National Exhibition Centre f) Mid-loin chops from a short be used by all. No other cheese 3. The entrance fee for single loin can be used. Contact details entries is Dhs.100 (AED. One g) 1 x Eye of Loin. of the suppliers to purchase Hundred) per person per class, h) 1 x Tunnel-boned leg tied or the cheese from shall be sent unless otherwise stated in the netted for roasting. to all competitors prior to the Rules and Regulations or the i) 1 x Seam-boned leg trimmed competition. Class Briefs. into its 4 primal cuts plus its 3. If USA Cheese is not used then 4. The fee for entry to the trophy bone-in shank. 50 points shall be deducted classes is as follows from the judging points, i. Best Cuisinier – La Sial Abu Class 23 Chicken - Practical competitors must bring with Dhabi 2016 – AED:500/- per Cookery by USAPEEC them proof of purchase of USA person 1. Time allowed 60 minutes cheese. ii. Best Pastry Chef – La Sial 2. Prepare and present four 4. Present the main courses Abu Dhabi 2016 – AED:400/- identical main courses using on individual plates with per person Chicken as the main protein appropriate garnish and iii. Best Artist – La Sial Abu item. USA Chicken leg accoutrements. Dhabi 2016 – AED:500/- per quarters will be supplied to the 5. Typewritten recipes are require person competitors on the competition 6. Weight per portion on the plate iv. Best Arab National – La Sial day at the venue. No other to be 150-200 grams Abu Dhabi 2016 – AED:300/- chicken can be used. per person 3. Present the main courses Class 26: Traditional Moroccan

54 October 2016 Gulf Gourmet SIAL RULES CLOSING DATE: Practical Cooker. garnish not exceeding 250g total 5. Closing date for entries is iii. Class # 18 Emirati Cuisine – food weight excluding sauces or as December 1st 2016 However, Practical Cookery indicated on the class brief. many are often fully subscribed In order to qualify for inclusion in the 10. Unless otherwise stated, and closed well before the closing points tally for Best Arab National competitors must supply their date. Trophy a competitor must win at least own plates/bowls/platters with one medal. which to present the food. TROPHY ENTRY 11. Competitors must bring with Entrants to a trophy class must enter HYGIENE AWARD them all necessary mise-en-place and finish in all and only those classes A special hygiene shall be prepared according to Worldchefs that pertain to the trophy for which commissioned with a trophy from the guidelines in the hot kitchen they are entering. No other classes Hygiene partner of La Sial. The award discipline (www.worldchefs.org). may be entered into by a trophy shall be presented to the chef showing 12. Competitors are to provide their entrant. Trophies are awarded on the the highest standard of food safety own pots, pans, tools and utensils. highest aggregate points from all and hygiene in the practical classes 13. All brought appliances and three classes in the kitchen. A special hygiene jury utensils will be checked for The required classes are: shall be present. suitability. IMPORTANT NOTES ON THE 14. The following types of pre- BEST CUISINIER: PRACTICAL COOKERY CLASSES preparation can be made for the i. Class #10. Five-Course Dinner These notes pertain to all practical practical classes: Menu cookery classes. They should be read >> Vegetable / Fungi / Fruits; ii. Class # 16. Beef Practical in combination with the brief of the washed and peeled – but not iii. Class # 15. Fish & Seafood class entered. cut up or shaped Practical Cookery WASTAGE and EXCESS MISE-EN- >> Potatoes washed and peeled In order to qualify for inclusion in the PLACE:` – but not cut up or shaped points tally for Best Cuisinier Trophy 1. Mise-en-place and brought >> Onions peeled but not cut up a competitor must win three medals, materials will be checked at the >> Basic dough can be pre- at least one of which must be a gold time of arrival to the kitchen, prepared. medal. 2. There will be a penalty deduction >> Basic stocks can be pre- of up to five points for excess prepared BEST PASTRY CHEF: mise-en-place production. >> Basic ingredients may be pre- i. Class # 01. Practical Cake 3. Wastage will be calculated during weight or measured out ready Decoration and after the class. for use ii. Class # 03. Four Plates of 4. There will be a penalty deduction >> Fish may be scaled, gutted Dessert of up to five points for excess de-finned and de-gilled, but iii. Class # 06. Friandises, Petites wastage. must otherwise be brought to Four 5. Due to the fact that only one the competition whole. In order to qualify for inclusion in hour is given to complete the >> Meat may be de-boned and the points tally for Best Pastry Chef competition; competitors are portioned and the bones cut Trophy a competitor must win at least allowed to bring with them up. two medals one of which must be a an extensive mise-en-place. >> No pre-cooking, poaching etc. gold medal. However, there are restrictions is allowed on how much pre-preparation the >> No ready-made products are BEST ARTIST: judges will tolerate. In all cases, allowed. i. Class # 07. Chocolate the preparation, production and >> No pork products are allowed. Showpiece cooking skills of each competitor >> No alcohol is allowed. ii. Class # 09. Open Showpiece must be demonstrated during her/ 15. If a farce is to be used for stuffing, iii. Class # 12. Individual Ice his time in the kitchen. filling, etc., at least one of the Carving 6. All food items must be brought four portions of the farce must be iv. Class # 14. Practical Fruit & to the Salon in hygienic, chilled prepared in front of the judges to Vegetable Carving containers: Thermo boxes or show the competitor’s skill In order to qualify for inclusion in the equivalent. Failure to bring 16. No help is allowed to be given points tally for Best Artist Trophy a food items chilled will result in to the competitor once the competitor must win at least three disqualification. competition starts; the coaching medals one of which must be a gold 7. All dishes are to be served in a of a competitor from the sidelines medal. style equal to today’s modern will result in the competitor being presentation trends. disqualified. BEST ARAB NATIONAL: 8. Portion sizes must correspond to a 17. Within 10 minutes after the end i. Class #10. Five-Course Dinner three-course restaurant meal. of the competition, competitors Menu 9. Dishes must be presented on must have the kitchen thoroughly ii. Class # 17 Arabic Mezzeh - individual plates with appropriate cleaned and tidied and ready for

55 October 2016 Gulf Gourmet SIAL RULES

WORLD ASSOCIATION O F CHEFS S OCIETIES

the next competitor to use. 10. Please note that there are over these two entities. Should 18. Two copies of the recipes different forms for different types either raise an objection to typewritten are always required. of entry; ensure that the correct the standard of hygiene of any 19. Submit one copy of the recipes to form is being used. Competition particular person or team, that the clerk when registering runs 5th -7th December 2016 person or team will not be allowed 20. Submit one copy of the recipe to 11. Complete the entry-form to compete the duty marshal at the cooking according to the instructions on station. the form. THE SECRETARIAT 12. Completed photocopies of the 24. The Emirates Culinary Guild Rules and Regulations entry-form are acceptable. (ECG) is the body responsible for (Organised by the Emirates Culinary 13. Submit the completed form to the the creation, organisation and Guild) organisers along with the requisite administration of the competition. NB fee. 25. The competition is governed by 1. Please read the following 14. Fees must be submitted along and construed according to the regulations carefully. The with completed entry forms. rules of the organisers. instructions contained herein are 15. Fees are payable to: 26. The organisers have sole authority mandatory. Non-compliance with Bank Name: Mashreq Bank to adjudicate on any matters any of the points mentioned could Account Name: Emirates Chefs Guild pertaining to the competition. lead to loss of marks or complete FZ LLC 27. Entrants’ acceptances of disqualification. Account Number: 019000017926 participation in the competition 2. The Briefs of the Classes for Entry IBAN: AE600330000019000017926 are construed as confirmation document also forms part of these SWIFT: BOMLAEAD of their undertaking to submit Rules and Regulations and must Branch: Dubai Internet City unconditionally to the jurisdiction be read in conjunction with this 16. Entries are accepted strictly on a of the organisers in regard to all document. first-paid, first-accepted basis aspects of the Emirates Salon 3. Other regulations relevant to 17. No entry is accepted until the Culinaire. a particular competition would appropriate fee has been received. 28 The address of the ECG for all appear on the last page/s of this 18. Entry Fees are non-refundable. correspondence and inquiries document referencing culinary competitions CERTIFICATES AND LETTERS OF is: The Emirates Culinary Guild, PO PARTICIPATION PARTICIPATION Box 454922 Dubai, United Arab 4. Participation at competition is 19. Ensure that your name (clearly Emirates. Tel: + (97156) 8014089. open to anyone professionally written in block capitals) appears Email: emiratesculinaryguild@ employed in the preparation of on your entry-form exactly as you gmail.com food. would wish it to appear on any 5. Unless the organisers specifically certificate, letter of participation or COMPETITORS AND HELPERS mention a class as being a team posting of results. 29. Each competitor is allowed one event, all classes are for entry by a 20. Any applications for amendments helper to assist with carrying single competitor. to letters or certificates will equipment. No other help is 6. Competitors are restricted to one necessitate: a) Return of the allowed to a competitor within the entry per class. original certificate b) A written preparation area. 7. With the exception of those confirmation from the executive 30. A helper must be junior in rank to entering for the Best Artist trophy, chef c) A pre-paid fee of Dhs: 100/- the person he/she is helping. competitors are restricted to (AED: One-hundred) per certificate. 31. A competitor must wear full; entering a maximum of three freshly laundered chef’s uniform classes. HYGIENE with appropriate headgear and 8. Competitors entering to win a 21. A professional food-safety footwear when attending at the trophy must participate fully in company will oversee all aspects exhibition. every class entered in order to of hygiene practice at the 32. A competitor’s helper must qualify. competition. wear full; freshly laundered 9. Competitors must attend and 22. It is quite possible that the chef’s uniform with appropriate participate on the date and at the Municipality Food Control Section headgear and footwear when time allotted to them will conduct its own hygiene attending at the exhibition. inspections as and when it sees fit. 33. Incorrectly dressed competitors COMPETITION ENTRY 23. The organisers have no control will not have their exhibits judged.

56 October 2016 Gulf Gourmet SIAL RULES 34. Incorrectly dressed helpers will not however, competitors must be at 18:00 each day. This may be admitted to the exhibition. able to identify their exhibit if change according to circumstance. 35. Logos, marks and identifying required. 61. Any medal or certificate that is colours provided by the organisers 47. Competitors are responsible for not accepted by the competitor or must be worn by the competitor their exhibits and should ensure his/her helper at the presentation throughout the competition in that they are available in their ceremony for that day will be the position indicated to them proper place for judging on the day forfeit, unless prior arrangements by the organisers at the time of and time specified. are made with the organisers. registration. 48. No preparation or finishing of 62. A competitor or his/her helper 36. Logos, marks and identifying exhibits is allowed in any area must be correctly dressed as colours provided by the organisers except the designated preparation stipulated in the rules when must be worn by helpers area at the rear of the competition collecting medals or certificates. throughout the competition in area. 63. Incorrectly dressed competitors/ the position indicated to them 49. Finished exhibits must be placed helpers will not be allowed access by the organisers at the time of in the position indicated by the to the awards area registration. organisers. 37. A competitor entered in a 50. No interference with an exhibit COPYRIGHT practical competition must is allowed once the organisers 64. All exhibitors and competitors register at least thirty minutes have deemed it as submitted for assign all rights concerning videos, before the commencement of judging. photographs, menus, recipes, the competition otherwise the 51. Competitors must leave the exhibits, sound recordings etc. to competition slot will be given to a judging area as soon as their the Emirates Culinary Guild waitlisted competitor. exhibits are in place or when 38. Any competitor not in place and instructed to leave by the DISCLAIMER ready to start at least five minutes marshals, whichever is the sooner. 65. The organisers are entitled to before the time a competition 52. Exhibits may, at the discretion cancel or postpone the Salon, or commences, will be disqualified. of the organisers, be moved to to alter the duration, timing or 39. Competitors and helpers are a separate enclosure, there to schedule of any event. forbidden from approaching remain for part or for the duration 66. The organisers reserve the right or speaking with or at a judge of the exhibition. to cancel any classes or limit without the express permission of 53. Failure by a competitor to register the number of entries or extend, the organisers. or exhibit at the specified time modify or revoke any of the rules could result in disqualification. and conditions without being EXHIBITS 54. Exhibits which are removed by held liable for any claims for 40. Each exhibit must be the bona fide competitors without permission of compensation whatsoever. work of the entering competitor. the organisers will not qualify for 67. The organisers will not under any It must be solely the work of the any kind of award circumstances be held liable or competitor and must be certified responsible for the loss or damage as such by his Head of Department COMPETITION MARSHALS of any exhibit, equipment, goods, or General Manager. 55. A Marshal-at-arms will be persons or personal effects. 41. Each exhibit must be a completely recognizable by a badge displaying original work, it must not have the logo of the Emirates Culinary QUERIES been displayed previously Guild and the legend ‘Marshal’. 68. All queries must be submitted by (in whole or in part) in any 56. Marshals are charged with email to: [email protected]. The competition or exhibition whether ensuring that the rules and question and answer to each query private or public. regulations of the competition are will be broadcast to all entrants. 42. All exhibits must be of edible observed by all concerned. 69. La Cuisine by SIAL will take place substance except for framing, socles 57. Competitors, helpers and visitors during SIAL Middle East at the and stands where they are allowed. are all obliged to cooperate with Abu Dhabi National Exhibition 43. It is forbidden to use any living the marshals - without question, Centre in hall 7 entity whatsoever as part of an at all times 70. Access to the Exhibition Centre is exhibit (e.g. tropical fish). through loading gate 3 44. It is forbidden to depict religious, AWARD 71. Access to the halls is through hall nude, semi-nude or political 58. Gold, silver and bronze medals door 7.1 themes in an exhibit. and certificates and certificates 72. La Cuisine will run December 5th – 45. All exhibits must be suitable for of merit are awarded solely at the 7th 2015. presentation as a decorative item discretion of the judges. in a restaurant or banqueting 59. The decision of the judges is final setting. and each competitor is required to 46. An exhibit must not carry any logo, abide by it without comment. label or mark of identification; 60. Medals will normally be presented

57 October 2016 Gulf Gourmet EVENTS

NEW MEMBERS 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.

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

58 October 2016 Gulf Gourmet NEW MEMBERS

Charbel Khalil receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel.

Shoppex Trading Est. is a long-established and ‘Bon Appétit’. We offer both finished and highly reputable foodstuff trading products and raw materials and our company based in Sharjah and operating customers have come to associate our under European management. Our highly brands with consistently high quality, experienced management team with over even in the face of the unavoidable 30 years of combined F&B experience and fluctuations in climatic and market our knowledgeable and dynamic sales and conditions that affect food production logistics teams ensure that the needs of programmes in the region, we were and food supply globally. Our products our 5* hotel, airport, catering and VIP already implementing a food safety continue to stand the test of time. They customers in the UAE, GCC and beyond management system to ensure that the are trusted. For this reason, they remain are satisfied promptly. We take great products supplied by us met exacting the products of choice for discerning pride in providing unrivalled service to standards. HACCP certification in professional cooks. our customers each and every time they 2009 was thus a natural and organic place an order. progression, formalizing our existing The great majority of our new business practices and procedures. is generated by word of mouth. Over our As a company committed to ethical years of operation in the market, we have practices, we have always recognized Our core business is the supply of built a reputation for uncompromising our responsibility to supply safe food premium-grade classic and gourmet excellence in all areas of our operation. products. From our earliest days of Middle Eastern and Mediterranean This has resulted in our customers’ operation, long before the widespread food products, marketed under our unwavering loyalty and their generous uptake of food safety certificate proprietary brand names ‘Le Gourmet’ publicity and recommendations.

59 October 2016 Gulf Gourmet EVENTS NEW MEMBERS

Greg Tyler - USAPEEC Vice President and Jean Murphy- USAPEEC Senior Director receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel.

The USA Poultry & Egg Export Council maintain access to current markets. (USAPEEC) is a non-profit, industry In this information-driven age, timely sponsored trade organization dedicated access to market dynamics is vital to a to increasing exports of U.S. poultry company’s success. USAPEEC members and egg food products in foreign have immediate access to a worldwide markets. USAPEEC is also a co-operator information network that provides rapid organization sanctioned by the offices, USAPEEC conducts promotional market intelligence. USAPEEC acts Foreign Agricultural Service of the U.S. activities for U.S. poultry and eggs in like an advocate and one of its main Department of Agriculture. more than 75 countries. objectives is to increase exports of U.S. poultry products, and tear down barriers. As a co-operator, USAPEEC administers While USAPEEC’s mission is to promote export promotion funds allocated under exports of U.S. poultry and eggs around the The council also provides technical the USDA’s Market Access Program and world, the Council has grown to become services by working to eliminate Foreign Market Development Program. an association that is an advocate for the technical barriers to trade through its The council members account for more industry on trade policy issues. Because representation on the International than 90% of all poultry and egg exports. of its status as a not-for-profit entity, Poultry Council, and by working with Members include nearly all major U.S. USAPEEC can and acts as intermediary various international bodies, such as poultry and egg producing and processing with USDA, both in Washington and at the World Organization for Animal companies, as well as many international embassies and Agricultural Trade Offices Health (OIE) and the Codex Alimentarius trading firms. Associate members of around the world. Commission. As exports of poultry and USAPEEC include steamship lines, cold eggs grow, the economic impact goes well storage facilities, freight forwarders, port Membership in USAPEEC has its beyond the poultry industry. Soybean authorities and others whose businesses benefits: it is the only organization and corn farmers are among the biggest benefit from thriving poultry and egg that serves the export interests of the beneficiaries of these increased exports, exports. The Council has 14 international U.S. poultry and egg industry, and its since poultry feed accounts for more than offices around the world. Through those mission is to open new markets and half of U.S. soybean usage.

60 THE EMIRATES CULINARY GUILD

Application Membership

Corporate Senior Renewal

Senior Junior Email:

FOR OFFICIAL USE ONLY

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 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% 64 MEMBER DIRECTORY Tel: 0097148802121,[email protected] Mike Wunsch Tel: 0097148802121,Email:[email protected] Jeyaraman Subramanian Barakat QualityPlus [email protected] Email [email protected], Mob :+971505521849,Phone42675406 K.Narayanan, Manager-Operations International Bakemart Web: www.aramtec.com Email: [email protected] Tel: +97143808444,Mobile:+97150624961, Syed IqbalAfaq,GeneralManager, Arabian AmericanTechnology(ARAMTEC) Email: [email protected] Tel: +961-1-740378/741223751262 Simon Bakht Arab MarketingandFinance,Inc.(AMFI) web: www.americangarden.us Email: [email protected] Mob: +971566441578,505042425 Majid Ali,RegionalSalesManager-MEA American Garden 050 3561777, Himanshu Chotalia,Tel:043725425/432,Mobile: Al Seer Email: [email protected],www.almaya.ae +97143473500 Mob: +971501550998,Off: Mohamad HajjAli,SalesManager Al MayaHospitality 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 Centre Abu DhabiFarmers’Services www.4cornersuae.com Email: [email protected] Phone: +971526475455 Mobile:+97148847248, Marketing Manager/CommericialDirector /MikeWalden Nathalie Hall 4 Corners October 2016

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Gulf Gourmet Gulf Member directory ECG Corporate

BAYARA -GymaFoodIndustriesLLC +971 50 6554768, [email protected] Suresh K.P,Mob:+97142671868, Diamond MeatProcessingEst.(AlMasa) [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 Pvt.Ltd Ceylon TeaServices Giacomo Bernardelli, Casinetto Trading LLC Office No:+97143311789,[email protected] Hani elKadi,CountryManager Boecker PublicHealthLLC Email: [email protected] Mobile No:0566935596,Office048877940 Yanal Sulieman-CEO,FadiMD Black IrisTrading LLC www.baqermohebi.com [email protected] Mobile No:0558001551,office043237272 Radwan Mousselli Baqer Mohebi Haroon Moeen, Email: [email protected] Mobile: 0505543049,Office:0488736 44 Andrew Ashnell Ecolab GulfFZE Web: www.sealedair.com Email: [email protected], Tel: +97148819470,Mob:556413048, Samit Sanyal,MarketingDirector-MENEA Diversey GulfFZE [email protected] Mob +971508181164,[email protected], Vivette Dilmah Tea Chef MiddleEastLLC Tel: (+971)48862677,Mob:+971(0)561743584 [email protected] Tel: +97143419230,Mob:504537712 Del MonteFoods(U.A.E)FZE Web: www.chefmiddleeast.com Email: [email protected] Tel: +97148159879,Mob:508825620 Email. [email protected],www.bayara.ae Mobile. +971506586546,Tel:48867478 ProjectsManager DivisionManager-Foodservice MarketingManager Managing Director

Tel: 04-8131500, 04- 8131504, Tel: 04-8131500,04-8131504, Syed NajamKazim,GeneralManager Email: [email protected], Email: [email protected], Braju, FoodTechnologist,Mob:+971554678742, 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 AlNusifTrading LLC Emai: [email protected],Web:www.esf-uae.com Tel: +97142672424 Rodica Olaru,SalesManagerFoodService Emirates SnackFoods web: www.elfabco.com Email: [email protected], Tel.: +97148857575, Manager -BeefandVeal Rodrigues, Allwyn Elfab CoLLC Web: www.hifoods-uae.com Mail: [email protected], Tel: +97148829660,Mob:552445368 , DeputyGeneralManager, Ismail Dalli Hi FoodsGeneralTrading L.l.c 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], FSL FoodFZE www.foodsource.ae Tel :+97142998829,[email protected], Angus Winterflood,GeneralManager Food SourceInternational Email: [email protected] Tel :+49520691525,+491608024720 Sukhdev Singh,CEO Food FreshlyAFCGmbH [email protected], www.fonterra.com Mob: +971506572303 Tel: +97143388549EXT. 225 Manager-LowerGulf Hany ElSaigh,FoodService Fonterra Brands(MiddleEast)LLC Fax: +97143397262,Mob:561750883 Office No:+97143397279Ext:253 Al Quoz,P.O Box118351,Dubai,UAE Feeroz Hasan,BusinessDevelopmentManager Farm Fresh Web: www.fanargroup.ae ( DubaiBranch)

Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO MiddleEastFZE [email protected] Mobile: 00971551000670 Jamie Ferguson,Tel:0097144331355 Meat LivestockAustralia(MLA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 GeneralManager–Operations Sagar Surti, Masterbaker [email protected], www.la-patissiere.com Tel: +97143407021,Mob:503034038 AKil YAssine, BDM La PatissiereLLC [email protected], www.lamarquise.ae Tel: +97143433478 MarketingManager Olga Mirtova, La MarquiseInternational www.kerry.comEmail: [email protected], Tel: +97143635900 CommercialSupport Leanne Hart, Kerry [email protected] Mobile No: 050 459 4031, Office No: 04 8819470 Marc Robitzkat Johnson DiverseyGulf Web: www.jmfoodgulf.com Email: [email protected], 8838238 Telephone :+971505516564,Tel:4 RAJAN J.S. JM FOODSLLC Web: www.irinoxprofessional.com Email: [email protected], Mobile: 971553010312 Telephone -direct:3904385844, Fadi Achour,CountryManagerMiddleEast IRINOX SPA 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: Head office: T: +97143388772,F:8767 Wael AlJamil,GeneralManagerUAEandOman Horeca Trade Managing Director

Daniele Machado Mr PatricioEmail:[email protected] Rational International[MiddleEast] Web: www.radikalway.com 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. 961.1.740393, Mobile:050.358.9197, Bassam Bousaleh,(TEL)961.1.740378,(FAX) Pear BureauNorthwest Email: [email protected] Tel: +97148849555,Mobile:504543681 Lorena Joseph Trading CoLLC. Ocean FairInternationalGeneral Email: [email protected] T +97144088100,Direct101 Nestlé ProfessionalUAE&Oman Anuj Singh,GeneralOperationsManager Mr.Craig Burns,Director, Muddle ME [email protected], Web:www.mkn.eu Tel: +971505587477, Sales MiddleEastandAfrica, Elias Rached,RegionalDirector, GmbH &Co Neubauer MKN MaschinenfabrikKurt Web: www.magentafoods.com Email: [email protected] Mobile: 971-55-1089676,Office:971-4-3623157, Arun KrishnanKS,BusinessHead Mitras InternationalTrading LLC Promar Trading L.L.C. E-mail: [email protected] AMFI, BeirutLebanon Nestlé ProfessionalMiddleEast [email protected],www.muddle-me.com Tel: +97145178111,Mob:502281207 Email: [email protected], www.safcointl.com Ajit SinghSawhney,Tel:+97148702000 Safco InternationalGen.Trdg Co.Llc Email: [email protected] SADIA Web: www.restofair.ae Email: [email protected] Tel: +97172434960 Raphael Saxod,ManagingDirector Restofair RAK Web: www.rational-online.com Email: [email protected], Tel: +97143386615,Mob:505576553 Simon Parke-Davis,Vice PresidentME, , Sales & Marketing Director, Pierre Accad,Sales&MarketingDirector,

Mobile: +971 50 6460532, Email: [email protected] Bhushant J.Ghandi Truebell Marketing&Trading Web: www.transmed.com/foodservice Email: [email protected] Mobile: +971505592771 Rana Malki Transmed Overseas 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 protected] Tel: +97165340841,Mob:566066967 Charbel Khalil,Marketing&SalesManager SHOPPEX TRADINGEST Email: [email protected] Mobile: +971505215702 Saju Abraham,SalesManager Winterhalter ME Mail: [email protected] Ajman, M:+971509664620 Sheikh KhalifaBinZayedStreet,P.O.Box 2257 Sascha Geib Vito KitchenandRestaurantEquipmentTrading U.A.E. email: [email protected],Web:www.vitaimax.com Mobile: +971507013054,5004375 Vitaly Seyba,GeneralManager Vitaimax Trading LLC Mobile: 050.358.9197,[email protected] (TEL) 961.1.740378,(FAX) 961.1.740393 Bedrossian Berta US Poultry Web: www.usapeec.org Email: [email protected], (TEL) +1-770-413-0006,+1-770-413-0007 Jean Murphy, Council USA Poultry&EggExport AMFI, BeirutLebanon,[email protected] Fax: +961-1-740393,Mobile:050.358.9197 Bassam Bousaleh,Tel:+961-1-74038/741223 Federation US MeatExport Beirut: 961-740378,email:[email protected] Nina BakhtElHalal,Mobile:050.358.9197, US Dairy Web: www.unitedfoods.ae Mob: +97143382688,[email protected] Mr RudyardTorres Nano,MarketingManager United FoodsCompany Web: www.unileverfoodsolutionsarabia.com Email: [email protected] Mob: +971557334550, Richardson, Holly Unilever FoodSolutions October 2016

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