EASTSIDE STORY Chef KAC Prasad, Miramar’S Culinary Director, Has Managed the Impossible by Turning East Coast Salon Into One of the Largest Chef Events in the Region

FROM US. FOR US. June-July 2015

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THE magazine CHEFS love to read volume 10, issue 6

EASTSIDE STORY Chef KAC Prasad, Miramar’s Culinary Director, has managed the impossible by turning East Coast Salon into one of the largest chef events in the region

10year

PASTRY POWER passion Chamila Prasad, Chamara Prasad, Douglas Ratnayake, winner of Best Pastry winner of Best Pastry winner of Sweet Chef at SIAL Middle Chef at Salon Culinaire, Tartelettes - HUG, yup, East, from Rosewood also from Rosewood also from Rosewood Hotel Abu Dhabi Hotel Abu Dhabi Hotel Abu Dhabi J01182_CHEF Demi Glace Flyer Final.pdf 1 4/1/15 5:40 PM June-July 2015 Gulf Gourmet president’sstation

email [email protected] President’s S tation

Dear fellow chefs, ladies and gentlemen,

Welcome to the June/July issue of Gulf Gourmet. Our magazine is now in its 10th year. I believe we all agree that Gulf Gourmet has scaled new heights in bringing to the fore great stories of our colleagues. Congratulations Gulf Gourmet and thanks to Amaresh and Aquin for the great job.

Congratulations is also due to the winners of the UAE-World Chef final, to Thamara Kumari from St. Regis Sadiat Island who will represent us in the Global Chef, to Rahil Rathod from Radisson

Blu Hotel Dubai Deira Creek who will WORLD ASSOCIATION represent us in the Hans Bueschkens, O F CHEFS and Achala Weerasinghe from Madinat S OCIETIES Jumeirah in the Global Pastry Chef semi- final from Middle East Africa in December Andreas Kurfurst. Our Pastry team is members to start saving small amounts 2015. Again, a big mabrouk from all of us made up of Achala Weerasinghe from of money now and to join us in Greece. and all the best for the next round. Madinat Jumeirah, Kapila Aramatunga If you have missed any of our previous from Sheraton Dubai Deira Creek, issues of Gulf Gourmet please visit www. We are proud of young chef Rahil Rathod Dammika from Radisson Blu Hotel gulfgourmet.net. who completed a Grand Slam 2015 by Dubai Deira Creek and Rohita Kumara winning the Commis Rotisseurs UAE final Kasthuriarchchi from Burj Al Arab. I urge all members to go onto the Guild after he had won the young chef at the website to see what is happening on Salon Culinaire and the Hans Bueschkens All the best to both teams. I am sure the calendar at emiratesculinaryguild. UAE final. It was the first time in the that everyone is almost prepared for the net and also to visit the WACS Young UAE that the Emirates Culinary Guild and East Coast Salon on June 8-9 hosted by Chefs Facebook page on facebook.com/ Chain Des Rotisseurs joined together for Chef Prasad and his team at the Miramar wacsyoungchefs and encourage your the event. Chef Rahil will now represent Al Aqah Beach Resort. young chefs to join that page so they the Baillliage National des Emirats can be in contact with over 4,000 chefs Arabes Unis in world final in September Along with the East Coast Salon we will across the globe. 2015 in Budapest. The second place also have our Annual General Meeting winner is Min Lee from Burj Arab and the 2015 on June 8 at 14:00 at the Miramar Please do not miss the company profile third place went to Saravana Bhagavath Al Aqah Beach Resort. I invite all Senior of our corporate members. We really do from JW Marriott Marquis Hotel Dubai. ECG Members to join and hope to see appreciate your support. Also do look at Thank you to our partners International you all as your ECG Board will step down the Friends of the Guild pages to check Center of Culinary Arts our host, Mitras, and will hold new elections. out all our supporters. Barakat International and Baqer Mohebi our product sponsors. After the AGM we will then invite all our A final thank you to Chef Talal and the corporate and junior members to join Radisson Blu Sharjah Team for hosting Our Young Chef team has started us in our monthly networking meeting our May meeting. Thank you also to to train for their trip to Malaysia in with your new executive committee. our corporate partners for all the great September and is being led by our The classes – rules and regulations for product tasting. Chairman Andy Cuthbert. the La Cuisine du Sial in Abu Dhabi which will be hosted at Adnec from Culinary Regards, We have started the preparation for the December 7-9 have been released and Pastry World Championship in Milan the registration is now open. Uwe Micheel which is scheduled from 23–27 October President of Emirates Culinary Guild 2015. Our Team Manager for this event The next WACS Congress will now be in Director of Kitchens will be our Honorary Vice President September 2016 in Greece. I recommend Radisson Blu Hotel Deira Creek

3 4 contents 22 16 12 08 07 2015 June-July gg

the kitchen of innumerable challenges feeling burdenedby the guy foranychefwhois Food Solutionsisthego-to Westhuizen ofUnilever Executive ChefJean Chef oftheMonth Awards backto Pastry oddstowinthetop all Rosewood Hotel thatdefies TeamMeet thePastry from Chef Factory News Bites the Guild Friends of Editor’s Note industry service community andthefood happening intheChef A quickround-upofwhat’s Guild Emirates Culinary the Brands thatsupport things F&Bintheregion Our Editor’s takeonall contents Gulf Gourmet Gulf 26

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Co intheregion Chili’s, ElChicoand Pizza& popular restaurantssuchas Meet thechefbehind Rush Restaurant patisserie evergreen recipeforFrench Hospitality showcases his Chef EliafromByblos (by Fonterra) Pastry Power Salon EastCoast success called andhisgrowing Resort Director ofMiramarBeach Chef KACPrasad,Culinary Cover Story competition for theGoldenChef’s Hat this month’s challengers Radisson BluDeiraare The youngsters from (by NestleProfessional) Golden Chef’sHat

66 62 53 47 43

improve their soft skills improve their soft Bassi foryoung chefstohelp A monthlycolumnby Rohit More thanachef companies forthisregion food andkitchensupplies leading A listingofall Directory Members Guild Culinary members oftheEmirates Meet thenewandrenewed New Members Aqah Fujairah to beheldinJuneAl upcoming EastCoastSalon and regulationsforthe rules Exclusive listing ofall East CoastRules trip toMalaysia Golden Chef’s Hatwinners’ Hans BueshkensAwards and Guildmeeting, Culinary images fromEmirates industry. Thisissueincludes region relatedtothe Images fromaroundthe Events

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EDITORIAL Editor & Publisher Aquin George Phone +971 50 504 5033 STAND Email [email protected] ust when you think you’ve pastry team that is smart and raring Associate Publisher Amaresh Bhaskaran seen and heard it all, comes to go. And they are being nurtured Phone +971 50 456 8161 Email [email protected] surprises from within the by an (again unexpectedly) young

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award at La Cuisine by SIAL, their we enter our 10th year of existence COPYRIGHT All material appearing in Gulf Gourmet Pastry Chef won the Best Pastry this June. It’s been an incredible is copyright unless otherwise stated Chef Award at Salon Culinaire and journey from a newsletter to or it may rest with the provider of LEVELS their other Pastry Chef won the the most powerful magazine for the supplied material. Gulf Gourmet Certified Professional Cook (Commis Chef) trip to Switzerland by winning professional chefs in the region. magazine takes all care to ensure information is correct at time of Certified Professional Chef (Chef de Partie) the HUG Sweet Tartelettes contest, also at Salon Culinaire. I As we celebrate, we hope you enjoy printing, but the publisher accepts no responsibility or liability for the accuracy Certified Sous Chef can’t even begin to imagine how the read and keep cooking with Certified Chef de Cuisine of any information contained in the text WORLDCHEFS awesome the desserts in that passion. or advertisements. Views expressed Certified Executive Chef hotel must taste like. are not necessarily endorsed by the Certified Master Chef Global Culinary Certification Aquin George editor and publisher. But what I do know is that this is a Editor Certified Pastry Chef Certified Master Pastry Chef Available online: www.worldchefs.org/certification Certified Culinary Educator For more info contact: [email protected] 7 8 friends of the guild friends of friends 2015 June-July Gulf Gourmet Gulf

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UNITED FOODS COMPANY (PJSC), PO Box 5836, Dubai, United Arab Emirates, Tel: +971 4 338 2688, Fax: + 971 4 338 1987 12 news bites A news 2015 June-July Chef PascalSfaraintroducesbespokemenuinAbuDhabi the schoolofhautecuisineinParma, In 2008,PascalgraduatedfromALMA, byJardindesSensinFrance. followed Romeo andThePergola Tree inRome, Agata e Italy andFrance:OpenCollona, starred restaurantssituatedthroughout hitting theheadlinesatfourMichelin- restaurant inMaratea,Italy,before career athisfamily-ownedhoteland Pascal grewupinItaly,andbeganhis inFrance, fromMontpellier Originally and abitdifferent. special wanting todosomethingreally a groupoffriends,familyorcolleagues occasion orromanticdinnerfortwo, couples orgroups,whetheritbeaspecial tailoredfor to Italywithamenufully through adeliciousgastronomicjourney guidethediner restaurants. Hewill previously workedatMichelin-starred with ChefPascalSfara,whohas introduced abespokediningexperience F “During RamadanIneedingredients behind thepush. & SriLankaexplainingthereasoning of Marketing–MiddleEast,Pakistan HeadRamadan,” saysLucasDollfuss, duringface evenmorechallenges chefs, we’veunderstoodthatChefs “From hundredsofconversationswith the moneytocharity. toredeemordonate the opportunity chefs UFS casesoldinordertoallow AED5voucher backonevery offering Throughout theholymonth,UFSis chefsthroughtheirchallenges. support build ontheirRamadanpromotionto Le RoyalMéridienAbuDhabihas malfi, theItalianrestaurantin campaign, UFSiscontinuingto rom thehugesuccessoflastyear’s Gulf Gourmet Gulf bites to put my Italian flair in a very interactive to putmyItalianflairinaveryinteractive me enable and TheAmalfiExperiencewill Amalfi’s differentiate menuandservice, Abu Dhabi.I’malwayslookingatwaysto make ittheItalianrestaurantofchoicein Chef Pascalsays,“MyaimforAmalfiisto true professionalsofItaliancuisine. chefs fromaroundtheworld,creating Chef GualtieroMarchesi.ALMAtrains which isdirectedbytheItalianMaster Ramadan dishes.” to managetheircostsintop we createdsolutionsthathelpchefs Together localchefs withwell-known them duringthistime. to support this month.Andsowefoundaway they needtomanagefoodcostduring they areunderconstantpressureand work longhours, Chefs andtheirstaff and Sahoor.depend heavilyonIftar they’re openforfewerhoursand duringRamadanbecause challenge ustheyfacequitea “Chefs tell thought thiswasagoodidea. Wassef Malaeb,whenaskedwhyhe dishes,”saysExecutiveChef taste inall asdeliverconsistent my costs,aswell that Icanrelyonandhelpmecontrol Chef PascalSfara preparation ofthebespokemenu. Chef Pascaltimeforconsultationand least 48hours’noticeisrequiredtoallow Advance bookingisessential,andat unique touchtothediningexperience.” bringhis experienced Italianchef,will the bigpersonalityheisandsuchan andChefPascal,being and theservice, both intermsofthequalityfood Michelin-starred restaurantexperience, provide guestswitha Experience will behind eachofhisdishes.TheAmalfi in hiscreationsandthereisastory and unique.Pascal’s passionisevident elevated experiencewhichisdifferent ourguestsan ‘out ofthebox’,tooffer “We’re alwayslookingtodosomething Le RoyalMéridienAbuDhabi,says, Director ofFoodandBeveragesat Justin Galea,ExecutiveChefand wants anddesires,createdjustforyou.” fine-tune aspecialmenubasedonyour Simply letmeknowyourcravingsandIwill and specialwayonthediner’s experience. R E ACH E XCEL L EN CE T O G E T H ER*

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www.pro.elle-et-vire.com/en 14 news bites for twomonthsinthehotelgymBlu2o, in Yas training Island,AbuDhabi.After Warrior Challenge headed totheDesert theirwork,puttrainersonand all dropped (Financialcontroller) Gaskell Liebenberg (F&Dmanager)andLee Alder Vanzyl (DirectorofF&D),Pieter Achraf Benkirane(Recreationmanager), oftheirlife. Abu Dhabiforachallenge A teamoffourstrongmenweresentto Abu Dhabi! ineven completeda10kmchallenge R T Mawasim OrganicMarket Radisson Deiraemploys warriors 2015 June-July honoured to be working with Mawasim to honoured tobeworkingwithMawasim to at World TradeMall CenterAbuDhabiis says,“The Officer atAldarProperties, Talal AlDhiyebi,ChiefDevelopment localfarm‘Mawasim’. certified, sourced fromtheEUorganically areseasonalfruits and vegetables offer from 2–8pmonthegroundleveland Market’. ThemarketrunseveryFriday recently launched‘MawasimOrganic health enthusiaststoexplorethe Abu Dhabiisinvitingfoodiesand atWorld Tradehe Mall Center and toughestemployees.They Creek musthavethemostfit adisson BluHotel,DubaiDeira Gulf Gourmet Gulf one hourand15minutes! They crossedthefinishlinetogetherin there wasteamwork. - a lotofsweat.Butmostimportantly There weretears,thereinjuriesand fear andpushedforwardfasterthanever. just thebeginning.Theyfoughttheir tarzan ropesandwetslidesthiswas climbing, icecoldpools,giantladders, twenty majorobstacles,withrope with wasfilled The 10kmchallenge and fasterthanever! storm andcrossthefinishlinestronger they werereadytotakeAbuDhabiby sustainable freshproduce.” a leadingroleinsupplyingfirst-rate, byplaying of eatinglocally importance market istoraiseawarenessofthe of Mawasimsays,“Ourgoalwiththis Michiel tenDui,DirectorMarketing destinationintheregion.” entertainment it remainsaprimeretail,diningand such activationsasweworktoensure istheideallocationtohost city, TheMall ofthe the region.Locatedinheart and sourcinglocal,seasonalproducefrom ofhealthyeating promote theimportance

June-July 2015 Gulf Gourmet actory C hef F

Chef Francois Leo with Douglas Ratnayake, Chamila Prasad and Chamara Prasad

harlie’s chocolate factory may DESSERT not be real. But Francois Leo’s chocolate factory is. It goes by the simple name of Rosewood CHotel in Abu Dhabi. Standing silently behind the swanky building of Rosewood ROSE and its sophisticated service is perhaps the most talented pastry team of the Rosewood Hotel in Middle East. Abu Dhabi inspires sweet Chef Francois has trained his team to bring many a sweet smile to the faces surrender. At least among of judges at competitions. Three of any chef who dares to his sugar warriors – Chamila Prasad, take on its pastry chefs. Chamara Prasad and Douglas Ratnayake - have lifted coveted titles at some of With Executive Pastry the most prestigious competitions of the Chef Francois Leo at the United Arab Emirates.

helm, Rosewood’s pastry Yet, easy lies this head that wears the team of Chamila Prasad, crown. Born in the world’s desserts Chamara Prasad and capital, France, Chef Francois knows it’s a series of trials and errors that Douglas Ratnayake has culinary artists must endure to churn won all the top pastry chef out masterpieces.

competition in the UAE in When his Senior Chef de Partie Chamila the last 12 months won the ‘Best Pastry Chef’ title at the SIAL

16 June-July 2015 Gulf Gourmet actory C hef F

The Rosewood team with their medals won at Salon Culinaire

Middle East last November, it was Chef plated dessert and the much competed competition. His creation beat out more Francois whose chest swelled with pride. for gold in the petit fours category. “I than 150 plated desserts entries. made six kinds of petit fours, my cake When his Pastry Chef Chamara was was an apple cake and the plated dessert Rosewood lifted as many as 21 medals at declared the ‘Best Pastry Chef’ at the comprised one chocolate and one cream the Salon Culinaire this year, a feat made Salon Culinaire in February, it was yet dessert,” Chef Chamila says. more admirable by the fact that the another feather that went straight into hotel had just 25 entries. Chef Francois’s cap. Petit fours seem to be closer to Chef Francois’s heart than other desserts. Chef Francois is not just a remarkable And when Pastry Chef Douglas bagged A self-confessed perfectionist, he culinary artist and leader. He is also a trip to Switzerland after beating out admits to wanting to nail the details something of an entrepreneur. The everyone at the HUG Sweet Tartlets right down to consistency in the size executive pastry chef managed to Contest at the Salon Culinaire, it was of each petit four. “The decorations, the get sponsors for his team, tying up Chef Francois who couldn’t stop feeling a flavours, everything has to be done as much as 80 percent of the cost of personal victory. with great precision. You have to get participating in these contests. “We the weight and the length right for spent about 15,000 dirhams on each Just 32 years old, the Frenchman each of them,” he says. contest because we had to organise put in months of tireless efforts to transport, which is expensive. After we put together a team to reckon with. Chef Francois even suggested to the did so well, they want to sponsor us Smarting from failure the first time his judges that they standardise the size again,” he elaborates. team participated in the Salon Culinaire, specifications for the contests. He he decided the second time would be believes it’s unfair to judge contestants Going forward, Chef Francois has much Rosewood’s moment. “I can’t forget the when there are so many variations in the higher hopes from his team. He also first time we participated in Dubai. After sizes of the desserts they make. “A petit wants to give other chefs of the hotel just three weeks of preparation, we were four can’t be more than 3-5 centimetres. a chance to shine and further their like ‘we’re gonna win it’. And when D-day But you can’t expect a young contestant careers. Besides teaching them the came, we realised we were not gonna to know that.” finer points of cooking, he has some win it,” he laughs. words of advice. “You won’t get there It’s this knowledge that helped Chef alone. Choose your people well and stay But lessons were learnt. Chef Francois Chamara when he made eight kinds of informed about the trends and needs of realised that competitions were no petit fours at the Salon Culinaire. A three- the market.” Teamwork and motivation cakewalk. They needed months of layered chocolate cake and one chocolate are key to making anything work. But training and fantastic products. also helped convince the judges he was more importantly, “don’t forget to the best pastry chef at the contest. have fun doing what you do,” he tells Come November 2014 at the SIAL budding pastry chefs. competition they used the lessons Chef Douglas won the best plated learnt, and Chef Chamila went on to win dessert medal at the Salon Culinaire Sugar’s nice with added spice. And a silver medal in live cake, a silver in in what was his first time in a Dubai Rosewood knows it!

17 June-July 2015 Gulf Gourmet actory C hef F

CHAMARA PRASAD

18 June-July 2015 Gulf Gourmet actory C hef F

DOUGLAS RATNAYAKE

> >

19 June-July 2015 Gulf Gourmet actory C hef F

CHAMILA PRASAD

20 The art of great cooking

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www.mkn.eu 22 Chef of the Month June-July 2015 June-July products and services, ChefJean istryingtomakelife“justalittleproducts andservices, He’s noredcapedcrusader. Rather,he’s awhite-jacketedrescuer. Executive ChefJeanWesthuizen ofUnileverFoodSolutions innumerable challenges ofthe kitchen.Withthecompany’sinnumerable challenges is thego-toguyfor anychefwhoisfeelingburdenedby the Gulf Gourmet Gulf All Kitche ns bit easier” for his fellow men.Andhe’sbit easier” forhisfellow succeeding… The ChefFor H was where he enjoyed being the most. was whereheenjoyedbeingthe most. andfoundthatkitchen Chef Jeanenrolled into ahospitalitymanagementcourse. home sciencecoursewasbeingturned a bitoftransformationatthetime. A Chef Jean’s was goingthrough college when thepassionforcookingkickedin.” kitchen andheinvitedmein.That’s asked thechefifIcouldexplore fascinating guysinwhitejackets”.“I looked intothekitchenandsaw“these weeks thathespentworking,ChefJean and gotajobaswaiter. Inthetwo Frustrated withherreply,hewentout thenow31-year-oldrecalls chef. get ajobifIwantedthosefancythings,” clothes andshoesshetoldmeto for somemoneytobuyfashionable needs.“Iaskedmymother his sartorial wanted somepocketmoneytoindulge at13whenhe culinary journeystarted South Africa-bornChefJean’s own creativity forlargergoals. productivity, freeinguptheirtimeand much lessstressandmore chefs catertocustomerneedswith A numberofUFSproductstodayhelp a chef’s lifeeasier. days onfindingsolutionsthatcanmake five-star chains,he’s spendinghoursand restaurants tothoseinthebiggestof of forkitchensinthesmallest services Conceptualising productsand demanding guests. high attrition,fiercecompetitionand face- his modern-daycounterparts that is veryawareofthechallenges time invariouskitchens,ChefJean his meal.Assomeonewhohasspent for ready butthecustomerisyelling demi glazeisshowingnosignsofbeing turning outthewayitusedtooryour enough oryourmarinationisnotquite when yourtomatosauceisnotthick Food Solutionsisthepersonyougoto Jean WesthuizenofUnilever their mostbasicneeds.Chef the whitejacketsturntofor e’s thechef’s chef–theguy you immediatelywasnotanoption. The fresh produceandhavingitdelivered to for I hadjusttwohelpersandcalling because I didalot.Itwaschallenging packing simplemealsforgamedrives, to star hotel.“Fromdoingbigparties or“luxuries”ofafive- with littlesupport The environmentwasratherstressful, ofSouthAfrica. parts in thenorthern hotel, whichplacedhiminagamefarm was better”.HeworkedattheSaxon Johannesburg “becausethepaythere Cape Town, ChefJeanmoved backto Much ashewasenjoyinghimselfin end andyoulearnttoswim.” chef therewouldthrowyoutothedeep exists”.“The little restaurantthatstill and Rueben’s Franschhoek,“atrendy assignments wereCapeGracerestaurant Among hismorememorable inspiring.” dining. Itwastoughbutreally restaurants, touristyplacesandfine Cape Town hadtooffer. “Iworkedin aspectsoftheculinaryindustry different academy, ChefJeangottoknowthe the threeyearsthathestudiedat was aprestigiousschoolforchefs.”In International CulinaryAcademy,which than Johannesburg.Ijoinedthe much morevibrantintermsofcreativity hospitality. “The culinary scene there was Cape Town togetaformaleducationin Johannesburg, ChefJeanmoved to spendinghisformativeyearsin After an option you immediatelywasnot and havingitdelivered to forfreshproduce calling I hadjusttwo helpers and because was challenging game drives, Ididalot. It packing simplemealsfor to From doingbigparties this lover of different cultures.“Ihaveto this lover ofdifferent for stoves dayinandout”isthrilling Speaking tochefs“whostandbehind sense tothem.” ensure thatourcommunicationmakes chef communitiesoutthereandalso those needs.“Ihavetoreachoutthe and comesupwithproductsthatfulfil kitchens tounderstandwhatchefsneed development. Hetravelstodifferent development tomarketingcustomer food business,fromresearchand elements ofthe with thedifferent It was.Today, ChefJeanconnects way todiversifymyskills.” UFS. “Ithoughtthisjobwouldbeagreat the kitchentojoincorporatesetupof Two andahalfyearsago,ChefJeanleft same dishdifferently.” the MiddleEast.Eachregiondoes countriesof in thecuisinedifferent to understandthattherearedifferences involved withArabiccuisine.Peoplefail restaurant. “That’s whenIgotmore local entrepreneurstoopenanArabic Later, ChefJeanjoinedhandswithtwo ofdetail. importance the cuisinerequiredtaughthim of sophisticationandtechniquethat behind Japanesecookingandthelevel together inthekitchen.”Theprecision of somanynationalitiesworking andthedynamics pick upsushiskills with Japanesechefs.Itwasexcitingto are exposedto,thedisciplineofworking office operations,theingredientsyou “A fabulousrestaurantintermsofback He joinedZumarestaurantattheDIFC. cultures andcuisineswashardtoresist. Chef JeantoDubai.Thelureofdifferent The needtospreadhiswingsbrought hotels workin. chefs inlessprivilegedrestaurantsand that more sympathetictothechallenges That experience perhaps made Chef Jean meats likecrocodile.” some exoticingredientsandinteresting suppliers werefarbutIgottocookwith June-July 2015 June-July Gulf Gourmet Gulf 23 Chef of the Month June-July 2015 Gulf Gourmet C hef of the Month

understand the work that they do, the their staff and indulging in their creativity.” UFS is also involved heavily in the customers they serve. You can tell a lot sustainability movement. “Recently, about people through their food.” Some chefs fear that dishes will lose we moved our packaging to the ‘euro their uniqueness if convenient products container’. It drastically reduces the Pleasing customers consistently is are used. But Chef Jean dismisses these impact on the environment in terms quite a challenge for chefs, more so in concerns. “Our products provide only the of transportation and shipping. It Dubai which has such a diverse mix of base ingredient. Chefs can still decide fits better, it is recyclable plastic and cultures. “Catering to every person’s need which way they want their dishes to go reusable. Many of our sustainability is quite hard. Staying authentic, staying and be creative.” efforts are based on raw materials used consistent and meeting the customer’s in our products.” needs given the massive growth in To address other concerns over safety Dubai is quite an effort.” and health, UFS is moving towards Up next for UFS is a health and safety additive- and preservative-free items. drive in collaboration with the Dubai UFS products aim to cut back on waste “We are launching ingredients suitable municipality to target 4,000-5,000 and complexity in kitchens without for vegetarians, ingredients that have chefs at mid-tier restaurants and hotels. compromising on the quality. “The time no colourants, basically healthier and “We will use graphics and stickers to that chefs save, they can spend on training natural products.” teach them about these things. It will be in different languages to address all kinds of chefs.”

Playing the kitchen superhero is an unenviable task. But Chef Jean appreciates the fact that a corporate chef leads an easier life than a kitchen chef. “Kitchen chefs work holidays, weekends, festivals, whenever everyone else is enjoying a day off. I don’t have to.”

However, he does miss the energy of the kitchen. “The adrenalin, the hustle and bustle and the pressures of a real live kitchen. I miss the ‘family’ that you create in a kitchen, you can’t find that anywhere else.”

Making up for this are the moments of deep satisfaction that come with having helped someone. “My favourite story is of this chef in an Italian restaurant. He had major problems with the consistency of his tomato sauce because he would train young chefs and then in less than a year, they would move on. We gave him a tomato product and all he had to do was add garlic or whatever herbs he wanted. He then had a consistent tomato sauce and he was overjoyed that his pizza didn’t taste different every week! His gratitude was heartwarming.”

With competition intensifying and customer demands becoming overwhelming, Chef Jean is set to be the rescue hotline for many a harassed chef.

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Puttng ou pomse nto acton. yes Cook wth us. Regste hee o wnty ca June-July 2015 Gulf Gourmet

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

Radisson Returns They made it to the top three teams during the last season of Golden Chef’s Hat. However, it is the best or nothing for this duo as they return with more power-packed recipes and a hunger to win

ahil Rathod and Faizur past couple of years know him as the competitions in the region back to Rahman from Radisson Blu youngster who’s made a culinary mark back. You get the drift. Hotel Dubai Deira Creek amongst young chefs. As far as young was edged out by team chefs are concerned, he remains the The lad who hails from Gujarat in India MadinatR Jumeirah last season of Middle East’s poster child at culinary and completed his culinary education Nestle Professional Golden Chef’s Hat competitions the world over. at a coveted institute in Goa is pretty Competition. And the two have been excited with his dish for this contest. having sleepless nights ever since. He won the Hans Bueschkens World “We learnt from our mistakes last year Junior Chefs challenge semi-finals two and we have returned with a bang. I Both in their twenties and with a years ago in Namibia and was among hope the judges see the added effort and competitive streak that’s ongoing, they the top 4 at the world finals in Norway find our recipes the most innovative and have returned with newer more creative last year. This year he came second at yet practical,” he says with confidence. ways of using the ingredients that were the S.Pellegrino Young Chef 2015 semi- provided. Before their recipes, here’s a bit finals in South Africa. Three years ago And yes, he’s 24 years of age. about the two. he even won the coveted BurJuman Junior Chef award and has been Faizur Rahman Rahil Rathod featured on the cover of this magazine Two and half years ago this Delhi Those who have known of him for these for winning two of the biggest Junior youngster came to Dubai and landed in

26 prove myselfagain.” pleased tohavegottenthischance to strawberry crèmebrulee.AndI am a threeflavour pannacottaand more innovate. Mydishincludes Professional andIhavebeeneven ingredients provided byNestle thehe says,“Thisyearweusedall Talking abouthisdishforthecontest with cakes and evenbetterifit’s something todo thingschocolatePastry chefloves all medals over theyears. Theaspiring UAE andinIndiahaswonafew He hascompetitionexperienceinthe become achef,”hesays. brother wastheonewhoadvisedmeto in Dubaiasarestaurantmanager. “My through hiseldestbrotherwhoworks and foundoutabouttheindustry Faizur istheyoungestoffoursiblings Born andraisedinPatnaIndia,Chef in Indianmetros. of itworkingacrossfive-starproperties years intheindustryspendingamajority 27-year-old hasbeensix ChefDePartie team attheRadissonBluDeira.The the righthandsofexceptionalpastry Rahil Rathod Faizur Rahman Mushroom Wrap Beef StriploinRouladewith asparagus withmshroomfoam glazed pumpkin,carrotsnd with tomato&basilcoulis,honey crab andcoconutmash,cake hanger teder,braisedbeefblade inside admushroomwrap,smoked Beef striploinrouladewithresoa Salt &Pepper MAGGI® ChickenStock 300ml Chef® reducedstock 200gms MAGGI® Tomato coulis 100gms Bay leaf Garlic 10gms Leeks 1no. Onion Celery Carrots 1no. Olive oil Beef blade Braised beefblade Dijon mustard Fresh choppedherbs chips woods Cherry Salt &Pepper Hanging tender Smoked Hangingtender Salt &Pepper Olive oil 50gms Shallots Breadcrumbs Egg yolks Porcini mushroom Bresola (thinlysliced) Striploin Crab Cake Butter 50gms Pepper & Salt Crab boiledwithchefstock Nestle coconutmilkpowder MAGGI® MashedPotato 180gms Coconut andcrabmash Salt &Pepper fishstock(Diluted)Aromatics Chef® shell crab shell Soft crab shell Soft

100gms As required As required As required As required As required 200 gms 400 gms 200gms 200gms 100gms 100gms 2 pieces 50 gms 30gms 30gms 20gms 1 piece 10gms 70gms 1 stick 1 liter 3no. 2no. 1tsp Salt &Pepper Xathan gum Sweet basil Lemon juice Olive oil Garlic Shallots MAGGI® Tomato coulis 100gms Tomato basilCoulis Salt &Pepper Flour Eggs 2 Bread crumbs Nestle mashpotatopowder 100gms Crab boiledwithchefstock METHOD Soy lecithin Salt &Pepper Milk 50ml Mushroom stock Mushroom foam Salt &Pepper Butter 50gms stock Vegetable Asparagus Baby carrots Glazed carrotsandAsparagus Olive oil Salt &Pepper Turnip Baked Turnip Vegetables stock Butter 50gms Pepper & Salt Honey 50gms Pumpkin 100gms Honey glazedpumpkin cling film. Use the trimmings to make cling film.Usethe trimmingstomake in between, joinitandwraptightly with loins.LayBresola Cut Striploinintosmall June-July 2015 June-July

Gulf Gourmet Gulf

As required As required As required As required As required As required 8 pieces 8 pieces 2 pieces 2 leaves 150gms 2 cloves 30gms 40gms 50gms 200ml 100ml 3gms 5gms 10ml 1no. 1tsp 1tsp 27 Golden Chef’s Hat June-July 2015 Gulf Gourmet at Golden C hef’s H at

a mushroom wrap. Sautee shallots in mirepoix of onion, celery, leeks, carrots Sautee the shallots and garlic in olive olive oil, dry the mushrooms as much as and garlic. Brown it in a pressure cooker oil add Maggi tomato coulis and let it possible, cool it down and blend it with and add rest of the ingredients. Let cook well. Add basil and lemon juice with striploin trimmings. Add egg yolks and it cook on high pressure for about 35 xathan gum and blend it till it is smooth. breadcrumb along with it. Make a fine minutes. Season the jus. Season it. mousse and spread it on the striploin Boil the crab in chef shell fish aromatic Cut cubes of pumpkin make glaze of with bresola. Cover it with aluminum stock and cool it down with ice water. honey, vegetable stock and butter. foil and cook it on slow heat till internal Finely chop the crab and make coconut Season it and cook the pumpkin in it. temperature is 62°C. mash potato with nestle mash potato Season the turnip with salt and pepper Season the meat seared on a pan and powder and nestle coconut milk powder. and olive oil. Cover it with aluminum foil cook it till medium. Put cherry woods Add chopped crab and finish with butter and cook it for 30 minutes. chips in a smoking gun and smoke it for and season it as required. Blanch the baby carrots and asparagus in two minutes. Apply Dijon mustard on top Mix boiled crab with chef stock and vegetable stock and glaze it with butter. and wrap it around with fresh herbs. mix it with nestle mash potato powder Season it well. Season the beef blade and sear it till and season it. Make round balls and Mix all together heat it up and make it becomes brown from all sides. Cut crumb fry it. foam with help of hand blender.

Trio of Docello Panacotta,Strawberry cream brulee,Docello chocolate mouuse with nestle aero chocolate with fresh fruits

Aero Chocolate mousse with KitKat Strawberry puree 30gms Raspberry puree 150gms crunchy Liquid glucose 110gms Docello® Chocolate Mousse 125gms Panacotta Sugar 35 gms Milk 65gms Docello® Panna Cotta 40gms Pectin NH 4gms Nestle Aero Chocolate 1 piece Milk 125gms Gelatin 10gms Dark chocolate 50 gms Cream 125gms Mango puree 150gms Kit Kat® Mix In 50 gms Raspberry puree 25gms Liquid glucose 110gms Mango puree 25gms Sugar 35gms Strawberry Crème Brulee Pistachio paste 25 gms Pectin NH 4gms Docello® Crème Brûlée 65gms Smarties® Mini Mix In Quick 6 pieces Gelatin 10gms Milk 250gms Pistachio puree 150gms Cream 125gms Glazing Panna Cotta Liquid glucose 110gms

28 METHOD Gelatin Pectin NH Sugar Once boiledputin thegelatin. into thepureemixandboil. together. Mixsugarandpectinthenadd Boil thePistachiopureeandglucose Put thegelatinincoldwater. Once boiledputinthegelatin. into thepureemixandboil. together. Mixsugarandpectinthenadd Boil themangopureeandglucose Put thegelatinincoldwater. Once boiledputinthegelatin. into thepureemixandboil. together. Mixsugarandpectinthenadd pureeandglucose Boil theraspberry Put thegelatinincoldwater. resemble smarties. set glazewiththesameflavor glazeto it setintheblastfreezer. Onceitis Let the samecolourNestlesmarties. Pipeitinamouldanddrop well. a singlepureeineachbowl andmix and divideitin3bowls equally. Add 2 minutes.Take itoutfromtheheat and whip,thenbringitbacktoboilfor cotta powder andmixwiththehand the heatandaddNestlepanna Boil thecreamandmilk.Remove from of 1hour. foraminimum andchill puree. Portion for3minutes.Addthestrawberry well add thecrèmebruleepowder and stir Once boiledremove itfromtheheat and Boil thecreamandmilkinabowl. and pipeitontheKitKatcrunchy. the mixture.Take itoutfromthebowl Chop theAerochocolateandmixinto minutes athighspeed. the mixturefor2minonlow speedand5 mixture hasbeenobtained.Whipwith using awhipuntilhomogeneous into abowl. Mixthepowder withmilk Method formousse:-Putthecoldmilk Once itssetcutitwitharoundcutter. gets inathinlayer. it ittill Pour itonabutterpaperandroll well Add intheKitKatcrunchyandmixit chocolate andletitcoolforsometime. Method forKitKatcrunchy:Meltthedark 35gms 10gms 4gms June-July 2015 June-July Gulf Gourmet Gulf 29 Golden Chef’s Hat 30 Cover Story June-July 2015 June-July Gulf Gourmet Gulf June-July 2015 Gulf Gourmet C o v er S tory

EASTSIDE STORY The UAE East Coast couldn’t have asked for a better ambassador than Chef KAC Prasad. With his brainchild East Coast Salon chefs competition, the culinary director of Miramar Al Aqah Beach Resort has been toiling tirelessly to give the region its own spot under the world’s hospitality sun...

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We have a very strong backing from the Emirates Culinary Guild. The trust it inspires among chefs gave us a strong start

32 June-July 2015 Gulf Gourmet C o v er S tory

ast meets West and how! the events more personal. “We expect The East Coast Salon chefs more than 300 people for the barbecue competition has in just four dinner on the first day. This will give years grown into one of the top our sponsors a chance to show their Eculinary events on the UAE calendar. 100 products not only to the chefs but also to others.” In addition, there will be four Leading the revolution is Chef KAC Arabic cuisine classes this time instead Prasad, the culinary director of Miramar East Coast Salon of two and the number of live cooking Al Aqah Beach Resort in Fujairah and the counters will be increased to six from vice president of Emirates Culinary Guild in 2012 was a big four. “We are expecting more than a 100 for the East Coast. An industry veteran hit. Moreover, it competitors in live cooking.” for more than two decades and a UAE emboldened more resident for 18, this Sri Lanka-born go- A contest of this scale naturally takes getter has taken it upon himself to give than 100 East Coast up a lot of Chef Prasad’s time and the East Coast its own distinct identity. chefs to participate energy. It’s endless support from Mr Helmy that makes the going a little A simple idea that he turned into an in the Salon Culinaire easier. “We have been working together inspiring reality, the East Coast Salon the following year for almost eight years now. He has chefs competition will turn four this a culinary background and a great year and celebrate its second year as love of food. We have the same set an international contest. The thought carries. More than 400 contestants from of values when it comes to work.” The struck Chef Prasad’s boss, Miramar’s over 30 hotels in the UAE and four other two also bond over the environment, General Manager Ashraf Helmy, when countries participated. The event also a pet project of Miramar towards he saw how hard Chef Prasad worked attracted the attention of the World sustainability, involving a plethora of to get a team of chefs from the resort Association of Chefs Societies’ regional initiatives such as composting and to participate in the Dubai culinary director and more than 65 executive waste management. Miramar has even contests. Impressed with his team for chefs. Government officials and visitors won the Green Globe certification the Young Chef competition in 2009, thronged the event and suppliers and thanks to the efforts of the two. Mr Helmy suggested that a contest only sponsors rushed to be a part of it. “We for the East Coast would be a great way had a very strong backer in the Emirates From funds to staff to ideas, Mr Helmy to give the region some recognition. “At Culinary Guild. The trust it inspires provides Chef Prasad all that he needs first, I refused because I did not think among chefs gave us a strong start.” to stay ahead of the curve. “He also we were ready at the time,” recalls the knows most of the key people in the chef 39-year-old Chef Prasad. In line with the guild’s vision, Chef Uwe community and he does not hesitate to now wants Chef Prasad to use the East call general managers of other hotels, However, Emirates Culinary Guild Coast Salon to give younger chefs more inviting them to send their participants President Chef Uwe Micheel was a lot opportunities for development. “We for the contest,” laughs Chef Prasad. more enthused by the idea. Urging would like a special event only for young Chef Prasad to take on the adventure, chefs, locally and internationally. The The popularity of the East Coast is he promised to extend all the support idea is to have senior chefs impart their growing. Hotels are now making a required. “Then I had another talk with my knowledge to the younger lot and help beeline for the area and it’s fast gaining boss and we decided to organise our first in their development to keep our legacy recognition as the next big thing in the East Coast Salon in 2012 for hotels around alive,” Chef Prasad says. UAE. More brainstorming meetings the East Coast and also from Dubai.” of chefs being held in the East Coast A few changes to the contest’s format are could be a good step towards making The event was a big hit. Moreover, on the cards – this time around, it will the region more popular. Chef Prasad it emboldened more than 100 East span two days instead of one. “Last year, is also looking to invite suppliers Coast chefs to participate in the Salon a few sponsors told us that they did not and sponsors for product trainings Culinaire the following year. A couple of get much time with the chefs because it in his hotel, with participation from years after its inception, the East Coast was a very busy one-day event. So this representatives of other hotels in the Salon went international. time, we will run it through two days.” area. “The more often we do this, the better it will be because not all hotels The year 2014 was perhaps the first big Chef Prasad also wants to involve friends have the resources to travel to Dubai hint of the potential that the contest and families of chefs to make some of for these kinds of events.”

33 June-July 2015 Gulf Gourmet C o v er S tory

Making time for all these initiatives are honest, straightforward, hardworking the age of 17 right at the bottom of the will be Chef Prasad’s big challenge. and talented, you can survive the worst ladder, he climbed his way up steadily He’s been travelling a lot around the of situations and still come out shining.” and surely. Luck lent a hand but hard world with the young chef UAE team work was a bigger mentor. “My life hasn’t and as an integral part of the Emirates Never one to indulge in corporate been a walk in the park. But discipline Culinary Guild, he has his hands full politics, Chef Prasad advocates avoiding and perseverance are qualities that with work on the fast-growing Salon “drama” and sticking to the job. have helped me and I expect the same Culinaire. “The guild is doing very well qualities in the people I deal with.” and we are sure 2015 will be much Miramar has benefited immensely from better year for us. We are organising a Chef Prasad’s focussed approach. This Hygiene, good quality and service lot of training and the annual general year, the hotel won the title of the Best should be inherent to people working meeting of the guild will be in our hotel East Coast Resort at the ‘World Travel the hospitality industry, he says. on the first day of the East Coast Salon Award 2015’. In 2013, it won the Middle “Attention to detail is non-negotiable competition on June 8.” East and Africa Best Lobby award at the in our industry. That’s what sets one Hotelier Awards. A couple of years before hotel apart from another.” He would Today, Chef Prasad is indispensable to that, a butcher working at Miramar won know. Chef Prasad’s career profile is the guild and even to the UAE culinary the Hoteliers Award for the Best Young rather enviable with top brands such industry. This fact becomes more Chef. Last year, the resort opened its as Taj Palace, Sheraton and Oberoi remarkable when you consider that he’s long-awaited 600 person banquet hall embellishing his curriculum vitae. made it in an industry dominated by and had its first international East Coast chefs from Europe and other parts of Salon event there. On the cards now is On the home front, there’s much joy the West. But Chef Prasad dismisses the opening of the beach restaurant. that his family of three gives him. Wife concerns that Asians don’t stand much Miramar is also on track with its Nilu understands and supports him and of a chance for success in this industry. expansion plans. “We bought land in Sri daughter Sanoli and son Chenith are the He firmly believes that it’s talent and Lanka for a luxury hotel and next year, best stress busters after a hard day’s work. not the colour of your skin that takes we plan to open in Jordan.” you forward. “Discrimination is mostly in His other ‘family’ in the East Coast people’s mind. People who think they are On a personal level, Chef Prasad is is also vying for his attention. Chef either better or lesser than the others are rather satisfied with the way things Prasad is not complaining. After all, he’s setting themselves up for failure. If you have turned out for him. Starting at determined to put the ‘east’ in ‘feast’.

Attention to detail is non-negotiable in our industry. That’s what sets one hotel apart from another

34 June-July 2015 Gulf Gourmet C o v er S tory

Behind The Scenes Ashraf Helmy, the General Manager of Miramar Al Aqah Beach Resort and the main supporter behind the scenes for making East Coast Salon a reality, talks to Gulf Gourmet in a quick chat

Could you tell us a bit about the competition last year and where it’s headed? Well, the competition last year was quite successful. We saw high participation from chefs compared to the year before that. Looking at the interest this year, we are expecting an even larger turnout for the event. The annual event has been scaling newer heights with each year and we are glad it is garnering such acceptance.

What for you stood out at last year’s contest? The quality of participants is what quite clearly stood out for me. Usually with a growing event, maintaining quality becomes tough. But here the skilled chefs were only better than the year before. The competition was therefore quite tough too. And this year should be even better.

Why have you expanded the event to be two days this year? The reason being the event is of an international nature and we did not want to rush through the competitions. Also we wanted to make it fun. People should enjoy and network when such an opportunity arises is what I believe. We are therefore encouraging people to come and stay. It is about enhancing the are doing well. And I believe we will better. For Miramar, the advantage is feeling of camaraderie. We want it to be keep on doing this. My dream is to keep that it helps the hotel to market itself an annual fixture for culinary knowledge, this event going at Miramar even after as well and create a more powerful presentation and networking. Prasad and I leave this place. brand name. And finally, it is our social responsibility to give back to the You and your Chef are the main drivers What makes you want to this? What community of chefs. of this event. How do you manage? drives you? It is indeed a tough job to get sponsors We believe that this industry needs What is your advice to the chefs? to chip in, invitations to go out, individuals who are growing by learning Life is a competition. We should keep managing the logistics, having all the from others. Experience shows that such doing everything to strive towards prizes, etc. Will we need help from other competitions will keep chefs on their perfection. Being competitive is a good people in the future? Sure. So far we toes all year long. It pushes them to do thing. It’s very healthy.

35 June-July 2015 Gulf Gourmet

brought to you by Pastry Power Pastry

TAKING THE CAKE When most of his friends were busy gorging on gorgeous three- layered cakes, Chef Elia Hasabou would instead be wondering how it was made. Even today, the executive pastry chef at Dubai’s Byblos Hospitality Management, the operator of La Gaufrette coffee shop chain, has lost none of his fascination with food...

Please tell us something about yourself. for some hotels for free just to gain As for quality, we keep abreast of What inspired you to become a chef? experience. what our customers need and keep I am originally from Syria. My father has experimenting with new ideas and a farm in a village there. There are no How did Dubai happen? ingredients. Training is also an chefs in my family and my inspiration I came here in 2003 and two years later important aspect. I travelled to Brussels came from my friend, who loved cooking. I joined Byblos Hospitality. I’ve worked to learn how to make croissants, I used to watch him work and I was up the ranks to become the Executive chocolates and breads and to Paris to fascinated by the photos of cakes that Pastry Chef here. train in cake decoration and French he would show me. There were three- pastries and to learn to work with icing. layered cakes that looked really exquisite You have worked in a hotel and now you Europe is known for its pastry and and I would wonder how the chefs made work for a catering company. Which is desserts and we stay in touch with chefs them so perfectly. more exciting? there to bring the best trends here. From the outside, hotel jobs always Did your parents approve of your seem more glamorous. But there, you How big is your team? decision to become a chef? are stuck to very defined roles. As a chef, We have around 70 chefs, including Initially, no. In Syria, once you finish your learning is a lot more in a pastry those at our coffee shops. high school, you can choose what degree shop or a catering company because course you want. When I told them I you don’t use readymade ingredients. What are you making for us today? wanted to go to a hospitality school, In a hotel, as much as 70 percent of the my parents thought I was making the ingredients used in foods are readymade Puff pastry. It was one of the first things wrong choice. They offered me many products. In a pastry shop or a catering I learnt to make and it is still in the other career options but I was adamant company, you make everything from market. I believe this dessert will be I wanted to be a chef. I moved to a city scratch – be it croissants or ice cream or around for a long time. Today, I will make to study hotel management. Today, my compote. You don’t just put things in the two kinds of puff pastries – one with parents are very proud of me. oven and pull it out as soon as it’s done. chocolate and caramel and another with Everything we supply to our coffee shops vanilla. How did you decide pastry was what and other restaurants are made from you wanted to do? scratch by us. What is your advice to young chefs? There, I got a chance to work both in the Don’t be in a hurry to succeed. It takes hot kitchen and the pastry kitchen. But Which are the restaurants you supply time to learn the basics, to fine-tune when I entered a five-star hotel, I fell in to? How do you ensure quality is your skills and technique. Don’t think you love with the pastry kitchen. My first job maintained? can snap your fingers and a promotion was also in a pastry shop. The hospitality I can’t name our customers but there are will come. First, make the effort required school would send us for training to a few. And of course, we supply to our to show everyone what you are capable hotels and even outside of that, I worked own three outlets. of and get noticed.

36 June-July 2015 June-July Gulf Gourmet Gulf 37 Pastry Power June-July 2015 Gulf Gourmet Pastry Power Pastry

Puff Pastry Chocolate

Folding Butter Anchor unsalted butter bakery sheets 1200 gm Cocoa powder 100% 75 gm To be mixed together and placed in the chiller.

The Dough Flour 1500 gm Salt 30 gm Anchor Butter 180 gm Cold Water 750 gm Dark Chocolate 70% 120 gm

The Stuffing Paste (Caramelia Creamy) Anchor Cream 500 gm Fresh Milk 500 gm To be mixed and boiled Caramelia Chocolate 600 gm and milk. Then put in the caramelia Egg Yolk 200 gm Gelatine 10 gm chocolate and the gelatin mix with the Sugar 100 gm Mix the egg yolk and sugar and pour it hand blender. Then place it in a chiller To be mixed into the boiled mixture of Anchor cream for use the next day.

1 2 3

Put butter in the cake mixing machine Add cocoa powder to the butter Mix it to create a chocolate butter paste 4 5 6

Place the mix in a nylon sheet and press Put flour to a mixing machine Add sugar to the flour it into a sheet

38 16 13 10 7 Mix ituntilasmoothcreamytexture butter sheet on it. Fold it and roll it3 times butter sheetonit.Fold it androll thedoughandplacechocolate Roll Mix thefreshcream,eggyolk andthesugar Then addthebutter 14 17 11 8 gough And meltedchocolateandmixitintoa Add it to the chocolate Add ittothechocolate any bubbles thefinaldoughandforkittoavoid Roll base base Pipe thechocolatecustardtobaked 18 15 12 9 mixing withyour hand Take itoutofthemachineandcontinue Add thegelatineleaves Bake itat170degreesfor20minutes Then will coverThen will itwithbakedbaseontop June-July 2015 June-July Gulf Gourmet Gulf 39 Pastry Power 40 Restaurant Rush not somethingChefMohamedhad Interestingly, hotelmanagement was for him.Nordidtheyhesitateto say‘yes’. the recruitersatChili’s iftheyhadaplace Chef Mohameddidnothesitate toask now 42-year-old chef. the job andIrealisedwantedin,”recalls havingfunatthe working hardbutstill finalise adeal,sawhowthetrainerswere we suppliedtoChili’s. Iwent thereto “I wasworkingatahotelthetimeand concept thatattractedChefMohamed. glamour ofworkingforanAmerican It wasn’t thelureofbigbucksor much thathewasmadeatrainersoon. his hardworkimpressedthebossesso enter Egypt-Chili’s inCairo.What’s more, ever Americancasualdiningconceptto Mohamed gothisbigbreakwiththefirst were strugglingforcareeroptions,Chef At atimechefsinhishomecountry unconditional love forhisprofession. perseverance, attentiontodetailand delicious, forwhichyoucanthankhis pies. Andyet,eachofthosepiestastes Division hashisfingersinanumberof operations atSalehBinLahejHospitality like anEgyptian.Thedirectorofculinary Salam, we’dsayyoushouldalsowork W 2015 June-July From the land of the Pharaohs to the city of the tallest manmade From thelandofPharaohstocitytallest restaurants suchasChili’s, ElChicoandPizza&Cointheregion... Lahej HospitalityDivisionhashadaninterestingjourney.Along his refreshingly different menus.Meetthechefbehindpopular his refreshinglydifferent structure intheworld,ChefMohamedAbdSalamofSalehBin Chef MohamedAbd meeting so long.Butafter usfor they’ve beentelling alk likeanEgyptian, the way,hehasbeenteasingpalatesoffoodlovers with Gulf Gourmet Gulf EGYPTIAN WORK LIKEAN training acrossitsbrands.Today, he to sendhimtheUnitedStates for The companyspenttimeandresources the hospitalityworld.Withgood reason. has stucktohisfirstemployer, a rarityin A loyalisttothecore,ChefMohamed again, Iwouldchoosethesamejob.” over.all IfIhadtogo back andchoose Singapore. IopenedbranchesofChili’s the UnitedStates,Turkey, Malaysia, Kuwait, Bahrain,SaudiArabia,andalso countries intheMiddleEastsuchas the at DubaiandIhavevisitedall East. “Iwassenttoopenthebranch oftheMiddle to expandinotherparts one whentherestaurantchainwanted Chili’s. ChefMohamedwasthechosen withtheideologiesof blending well culture didnotpreventhimfrom stricter Being broughtupinadifferent, fromthewaywedid.” different was totally brought toEgypt.“Thewaytheyworked the workculturethatAmericantrainers hewasawedby others howto.Initially, don thewhitejacket.Heevenshowed Chef Mohameddidwaymorethanjust jacket wassomethingofanadventure. was the1990s,whendonningwhite I justjumpedonthebandwagon.”That management wassomethingofatrend. destination atthetimeanddoinghotel “My countrywasquiteatourist aspired forasachild.Itjusthappened. have to follow them.” have tofollow outlets detail andthechefsindifferent recipes aredrawnuptotheminutest and trytominimisehumanerror. The and soon.Wesignsupplycontracts – thefatcontent,whichtypeoftomato, specific guidelinesforthefoodweuse creating arestaurantmenu.Wehave “There aremanyprocessesinvolved in How doesheensureconsistency? satisfying, ChefMohamedsays. isimmensely Meeting thesechallenges flavours arestandard acrosscountries.” to makesurethatthetasteand to bemadeandotherfactors.Hehas countries, adjustmentsthatmayhave about theingredientsavailableacross creates arestaurantmenu,he’s thinking the samehotelchain.Whenachef within atvariousproperties different outlets. Butinahotel,thefoodcanbe tastethesameacross the foodwill outlet ofthesamerestaurantand Youvery important. caneatinanother way. “Forrestaurants,consistencyis job atacasualdiningchainthrowshis thata Mohamed loves thechallenges of workinginfive-starhotels,Chef Even asmostchefspreferthecomfort Bahrain, Oman,EgyptandtheUAE. Black Canyonbrandsinfourcountries- and Laredo, RomanoMacaroniGrill Fox, Chili’s, ElChico,Pizza&Co,Cantina handles theculinaryoperationsofSilver June-July 2015 June-July Gulf Gourmet Gulf 41 Restaurant Rush June-July 2015 Gulf Gourmet u rant Ru sh R esta

There are millions of ingredients in the world. Add a little something, remove a little something, cook a little longer or a little less and you will have something else altogether, perhaps tastier

The biggest risk to consistency is in lovers in Dubai Mall. The restaurant will customers. We recently changed our countries where ingredients are not serve crabs with different flavours and Alfredo sauce to make it trans fat-free. easily available, such as India or Egypt. all the ingredients will come from the We made it less cheesy to cut calories. “In such situations, we have the leeway States. “About 50 percent of the items We changed our burgers to make them to change about 95 percent of the menu. in this brand are already a part of the low calorie. Earlier, the oils we used were In countries where governments are menu in our other restaurants.” heavy on trans fats, now they are not. against import of all ingredients, the This is a continuous process.” situation becomes tough.” As delicious as his food is, don’t bother asking Chef Mohamed for recipes. He Many a times, menus of global chains also Dubai is refreshingly different in that sense. doesn’t believe in the written word have to be tweaked to suit local needs. All kinds of ingredients are easily available when it comes to cooking. What he does “For example, menus in the US carry wine here, says Chef Mohamed. However, every believe in is using a traditional method and alcohol. We have to come up with country including the UAE has its own to create a base and then adding and other drinks to cater to local tastes.” palate. Does he feel the pressure to tweak removing ingredients to come up with a the menu to include more Arabic tastes? signature dish. “Remember that a recipe While Chef Mohamed loves to go out “Earlier we did that but then we realised is one person’s way of doing something. and meet people and orchestrate the that a country like the UAE has some 250 There are millions of ingredients in the operations of his restaurant brands, his nationalities living here. Everyone likes world. Add a little something, remove a first love remains cooking. Someday, beef or chicken or seafood, it just depends little something, cook a little longer or a he hopes to have his own cookery show on how you cook it. We test limited time little less and you will have something on TV. “Most channels here show you items that are heavy on local flavours. At else altogether, perhaps tastier.” how to cook Arabic food and pretty one time, we test some 4-5 items. And much the same recipes. I want to at the end of the year, we have about 20 Trying different techniques and introduce international dishes that are such items. The successful ones make it ingredients has become key these days simple to cook. So many international to our regular menus.” because of the food trends sweeping the dishes can be made in very little time. world. Low calorie, organic, gluten-free, I would like my cooking show to take At the moment, Chef Mohamed is healthy, restaurants have to grapple such dishes to Arabic homes.” working on a new concept freshly with so many new fads. “That’s why we imported from California. Joe’s Crab change our menu every year. We try When he does, we will definitely be glued Shack will soon open its doors to food to stay updated with the needs of our to the small screen.

42 Ticket Golden T images fromthetrip. competitors camebackwiththese who edgedoutthenineother and FodilBaghalofMadinatJumeirah, country. RuchiShueng-LiThammitage visit interestingplacesandexplorethe to winning. Theyhadtheopportunity oftheirprize tour toMalaysiaaspart Competition took off forastudy Competition tookoff Professional GoldenChef’s Hat he winnersofthe2014Nestle June-July 2015 June-July Gulf Gourmet Gulf 43 Events June-July 2015 Gulf Gourmet Ev ents

Hans Bueschkens UAE final ahil Rathod owns the young chefs competition space with yet another win. He was adjudged the best young chef at the Hans Bueschkens UAE final. Here are Rsome images from the event.

44 June-July 2015 Gulf Gourmet Ev ents

The Guild Meet ast month’s Emirates Culinary Guild meeting was held at the Habiba ballroom of Radisson Blu Hotel in Sharjah and was hosted Lby Chef Talal Yousef and the team. Some of the country’s top chefs as well as young chefs came together to discuss the exciting events that lay forward for chefs to display their skills. This included topics on the East Coast salon being held this month, the SIAL Middle East pre-planning in Abu Dhabi and more. The biggest announcement was that this was the final meeting being presided by the current elected members of the Guild to give way to fresh elections prior to the East Coast Salon in Fujairah. The meeting was also attended by corporate partners including UFS, Nestle, ANGT and others; many of whom also took the opportunity to showcase their latest products and the advantages it offers in terms of cost, time and quality. Here are some of the moments captured at the event.

45 46 Events June-July 2015 June-July Gulf Gourmet Gulf June-July 2015 Gulf Gourmet E ast C oast Ru les

East-Coast Culinary & Cocktail Competition 2015

Resume Of 9. One participant per entry is 8. One participant per entry is Classes for allowed. allowed. Entry 1. Three-Course Gourmet Class 02: Presentation of Class 4: Arabian Feats Dinner Menu Ta pas, Finger Food and 1. Exhibit a Traditional Arabian 2. Tapas, Finger Food & Canapés Wedding Feast would serve Canapés 1. Exhibit six varieties. in standard hotel in UAE. 3. Three – Course Arabic Dinner 2. Six pieces of each variety. 2. Suitable for 10 people. Menu (total 36 pieces) 3. Free style presentation. 4. An Arabian Feast 3. Three hot varieties. 4. Hot food presented cold. 5. Friandise/Petite Four/ 4. Three cold varieties. 5. Six cold mezzeh. Pralines & Nougatines 5. Hot food presented cold. 6. Three Hot mezzeh. 6. Three Plates of Desserts 6. Food coated with aspic or 7. A Whole Ouzi (08 – 10 kg International clear gelatin for preservation. maximum weight) presented 7. Three Plates of Desserts 7. Presentation on suitable with rice & garnish. Arabic plate/s or platter/s or 8. A Chicken main course- ( 8. Bread Loaves & Showpiece receptacles. Emirati Cuisine) 9. Three-Tier Wedding Cake 8. Six pieces should correspond 9. A Lamb main course- 10. Cake Decoration – Practical to one portion. (Emirati Cuisine) 11. Open Showpiece 9. Name and ingredient list 10. A Fish main course- ( 12. Practical Fruits & Vegetable (typed) of each variety Traditional dish) Carving required. 11. A Vegetable dish-( 13. Beef- Practical cookery 10. Maximum area 60cm x 75 Traditional dish) 14. Arabic Mezzeh – Practical cm 12. Three types of Kebabs cookery 11. One participant per entry is (Chicken, Beef & Lamb) 15. Cocktail Championship allowed. with appropriate accompaniments. Gastronomic Creation Class 3: Three Course 13. One hot dessert. (presented Class 01: Three - Course Arabic Dinner Menu cold) Gourmet Dinner Menu Present a plated three-course 14. Three cold desserts. (one 1. Present a plated three- meal for one person. must be Emirati Cuisine) course meal for one person. 1. Suitable for dinner service. 15. Only above dishes are 2. Suitable for dinner service. 2. The meal consists of: allowed to present. 3. The meal consist of: a. An appetizer (Mezzeh) or 16. Maximum available space hh An appetizer or soup soup 180cmx 75cm. hh A main course b. A main course 17. Competitors must ensure hh A dessert c. A dessert their exhibit is presented 4. To be prepared in advance 3. To be prepared in advance neatly in above space. and displayed cold on and displayed cold on appropriate plates. appropriate plates. Pastry Display 5. Total food weight of the three 4. Food coated with aspic or Class 05: Friandises plates should be 420/480 clear gelatin for preservation. Petites-Four Pralines gms. 5. Total food weight of the Naughtiness 6. Food coated with aspic or three plates should be 1. Present the exhibit to clear gelatin for preservation 520/580 gms. include a small showpiece; 7. Typewritten descriptions and 6. Typewritten descriptions and the showpiece is for effect recipes required. recipes required. only and will not be judged 8. Maximum area 60cmx60cm. 7. Maximum area 60cmx60cm. as part of the class.

47 48 East Coast Rules June-July 2015 June-July 4. 3. 2. 1. (Arabic) Dessert Class 07:ThreePlatesof 9. 8. 7. 6. 5. 4. 3. 2. 1. (International) Dessert Class 06:ThreePlatesof 8. 7. 6. 5. 4. 3. 2. Presentation toincludeone should be120/140gms. Total foodweightofoneplates on anappropriatedplate. presentedsingly Each dessert person. eachforone Arabic desserts, Prepare threedifferent allowed. perentryis One participant Maximum area60cmx60cm. quality andauthenticity. necessary todetermine judging processifdeemed Tasting ofthe bepart will recipes arerequired. Typewritten descriptionand powder asmainingredient. chocolate mousse)desserts cotta, crèmebruleeor must useDOCELLO(panna One oftheabove desserts (presentedcold). hot dessert Presentation toincludeone gms. plates shouldbe80/100 Total foodweightofone plate. singly onanappropriated presented Each dessert person. eachforone desserts, Prepare threedifferent allowed. perentryis One participant Maximum area70cmx75cm. required. Typewritten recipesare required. mentioning thethemeis Written description Freestyle presentation. judges’ tasting. platterfor separate small piece ofeachvarietyona pieces total)plusoneextra Six piecesofeachvariety(36 Exhibit sixvarieties. Gulf Gourmet Gulf 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Bakery Showpiece Class 08:BreadLoaf& 1. Wedding Cake Class 09:Three-Tier 8. 7. 6. 5. allowed. perentryis One participant Maximum height75cm Maximum area90cmx75cm required. Typewritten recipes are judging criteria Tasting ofthe bepart will for judging. brought tothecompetition baked atplaceofworkand Doughs preparedandbreads item tobedisplayed. minimum fourpiecesofeach items (competitor’s choice) savoury/salt breakfast Four typesofbaked of eachitemtobedisplayed. choice) minimumfourpieces breakfast items(competitor’s Four typesofbakedsweet tobedisplayed. roll minimum fourpiecesofeach (competitor’s choice) Four typesofbreadroll each loaftobedisplayed. minimum oftwopieces (competitor’s choice) Four typesofbreadloaves a bakedbreadshowpiece. Bread istobedisplayedwith must includethefollowing: comprise bakedgoodsand The entireexhibitmust made byhand. edible andmadeentirely decorationsmustbe All allowed. perentryis One participant d75 cm. Maximum areaw90cmx quality andauthenticity. necessary todetermine judging processifdeemed Tasting ofthe bepart will recipes arerequired. Typewritten descriptionand (presentedcold). hot dessert 9. 8. 7. 6. 5. 4. 3. 2. 1. Class 10:CakeDecoration Practical Pastry 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. a 13amppower socketis A standardworktablewith 30cm orDiameter. minimum sizeof30cmX The cakebasemusta equipment required. base, utensils,andsmall ingredients, cake all Competitors mustprovide basic level. can bepre-preparedtothe Chocolate androyalicing permitted. garnish No pre-modelled the spot. must beedibleandmixedon decorating ingredients All Free-style shapes Two hoursduration. choice. cake baseofthecompetitor’s Decorate apre-bakedsingle allowed. perentryis One participant (including socleorplatforms) Maximum height75cm d75 cm. Maximum areaw60cmx recipes arerequired. Typewritten descriptionand for thetwotoplayers. Inedible blanksmaybeused must beedible. The bottomlayerofthecake the judges. betastedby The cakewill dependent ontheseitems. finished displaymustnotbe the construction,but sugar, etc.,maybeusedin pulled Royal icing,pastillage, tape orpaste. and covered withflower must beproperlywrapped of flowersandthelike,but fortheconstructionallowed Fine, food-qualitywiringis plain andunadorned. decorated byhand,mustbe be inediblebut,unless orstandsmay Pillars 11. 10. judges will tolerate. In all cases, cases, tolerate.Inall judges will how muchpre-preparation the however, therearerestrictions on an extensivemise-en-place; tobringwiththem allowed competition; competitors are that timingofcompletethe entered. Duetothefact with thebriefofclass should bereadincombination practical cookeryclasses.They toall These notespertain Cookery Classes(13&14) Notes onthePractical 8. 7. 6. 5. 4. 3. 2. 1. Vegetable Carving Class 12:PracticalFruits& 5. 4. 3. 2. 1. Class 11:OpenShowpiece Artistic Display part ofjudging. part betastedas The cakewill not beavailable. Water andrefrigerationwill to work. provided foreachcompetitor allowed. perentryis One participant tableonwhichtowork. buffet supplied withastandard be Each competitorwill disqualification. resultin will carved butpre-sliced/ is allowed, Pre-cleaned, peeledmaterial No powertoolspermitted. hand-tools andequipment. Competitors touseown &vegetables. competitor’s ownfruits workfrom Hand carved Two hoursduration. Freestyle. allowed. perentryis One participant (including baseorsocle). Maximum height75cm. 60cm. Maximum area60cmx accepted foradjudication. be edible foodmaterialwill Only showpiecesmadeof Freestyle presentation. 9. 8. 7. 6. 5. 4. 3. 2. 1. her/his timeinthekitchen. must bedemonstratedduring ofeachcompetitor cooking skills the preparation,productionand h h h h h h h h h h h h the practicalclasses: preparation canbemadefor typesofpre- The following suitability. be checkedfor utensils will broughtappliancesand All and utensils. their ownpots,pans,tools Competitors aretoprovide worldchefs.org). hot kitchendiscipline(www. to WACS guidelines inthe place preparedaccording necessarymise-en- them all Competitors mustbringwith present thefood. platters withwhichto their ownplates/bowls/ competitors mustsupply Unless otherwisestated, weight excludingsauces. exceeding 250gtotalfood appropriate garnishnot on individualplateswith Dishes mustbepresented restaurant meal. correspond toathree-course sizesmust Portion modern presentationtrends. in astyleequaltotoday’s dishesaretobeserved All disqualification. resultin will items chilled Failure tobringfood Thermo boxesorequivalent. containers: hygienic, chilled brought totheSalonin fooditemsmustbe All cut uporshaped. washed &peeled–butnot Vegetables/fungi/fruits; Dough canbepre-prepared. prepared. Basic stockscanbepre- the bonescutup. Meat maybede-bonedand no cut meringue- canbebrought but Pastry sponge,biscuit, Fruits pulps- fruits purees Fruits pulps-fruitspurees 6. 5. 4. 3. 2. 1. Cookery {USBeefOnly} Class 13:Beef-Practical Practical Cookery h 17. 16. 15. 14. 13. 12. 11. 10. h h h required. Typewritten recipesare accompaniments. appropriate garnishand on individualplateswith Present themaincourses eye andSirloincanbeuse. exception oftenderloin,Rib Any cutofbeefwiththe required. purchased &badgenumber otherwise USbeef,Supplier No otherMeatAllow item. US Beefasthemainprotein identical maincoursesusing Prepare andpresenttwo Time for40minutes. allowed finished sauce may bebroughtbutnotas in thesalon Décor elements-100%made the cookingstation. recipe tothedutymarshalat Submit onecopyofthe required. typewritten arealways Two copiesoftherecipes next competitortouse. and tidiedreadyforthe kitchen thoroughlycleaned competitors musthavethe the endofcompetition, Within 10minutesafter the competitor’s skill in frontofthejudgestoshow the farcemustbeprepared of one ofthefourportions etc.,atleast stuffing, filling, If afarceistobeusedfor No alcoholisallowed. allowed. No porkproductsare allowed. No ready-madeproductsare etc. No pre-cooking,poaching ready foruse. pre-weighed ormeasuredout Basic ingredientsmaybe is allowed. June-July 2015 June-July Gulf Gourmet Gulf 49 East Coast Rules June-July 2015 Gulf Gourmet E ast C oast Ru les

7. One participant per entry is 4. Closing date for entries for both categories. allowed. is 15th of May 2015. However, many are often Best Kitchen Artist: (Maximum Class 14: Arabic Mehheh - fully subscribed and closed 03 entries for single hotel) Practical Cookery before the closing date hh Class # 11: Open Showpiece 1. Time allowed for 60 minutes. hh Class # 12: Practical Fruits & 2. Prepare and present for two TROPHY ENTREES: Vegetable Carving persons. 5. Entrance to best trophy In order to qualify for inclusion 3. Three types of Hot mezzeh & awards, must enter and in the points tally for best Cold mezzeh. finished all mentioned Gastronomic Trophy, competitor 4. Only one of following classes must win medals for both mezzeh allowed to present 6. Best individual awards, categories. (hummus/ tabouleh/ Highest Medal points in babganug Fattoush) mentioned category Best hygienic Chef: By Our Hyg. 5. The Mezzeh can be 7. Champhions Trophy: Sponsor representative of any of Best Effort by Individual hh Class # 13: Beef Practical following countries: Establishments {calculated Cookery hh Egypt only meddle points} Best Hygienic Trophy will hh Lebanon awarded to heights medal hh Syria Best Gastronomic Chef: points winner of Beef Practical hh Morrocco (Maximum 03 entries for single cookery hh Tunisia hotel) hh Jordan hh Class # 01: Three course Highest Medal points awards 6. Dishes must be represent a gourmet dinner menu for Non best category classes variety of cooking methods hh Class # 13: Beef Practical hh Class # 02: Tapas, Finger and the use of ingredients cookery by US Beef food & canapés use in Arabic restaurants. In order to qualify for hh Class # 04: Arabian Feast 7. Present the mezzeh in equal inclusion in the points tally hh Class # 06: Three plates of portions for best Gastronomic Trophy, desserts (International) 8. Typewritten recipes are competitor must win medals for hh Class # 07: Three plates of required. both categories. desserts (Arabic) 9. One participant per entry is hh Class # 08: Bread Loaves & allowed. Best Arabic Cuisenaire: Showpiece (Maximum 03 entries for single hh Class # 15: Best Bartender Class 14: Cocktail of the day hotel) We’ll be sending the full detail hh Class # 03: Three course Champions Trophy: this event once the sponsors Arabic dinner menu Champions trophy awarded finalized with organizers well hh Class # 14: Practical Mezzeh to the establishment whose prior to the event. In order to qualify for competitors gain the highest inclusion in the points tally total Addendum: East-Coast for best Gastronomic Trophy, combined medal points won Culinary & Cocktail Event competitor must win medals from all of their entries. 2015 for both categories. Judging Guidelines and VENUE & ENTRY Best Pastry Chef: (Maximum 03 Awarding System 1. East- Coast culinary & entries for single hotel) A team of WACS Approved cocktail competition will held hh Class # 05: Friandise/ Petit Judges will adjudicate at all the 08th & 09th of March 2015 Four/ Pralines & Nougatines classes of competition. 2. The venue is “Iberotel hh Class # 10: Practical Cake After each judging session, the Miramar Beach resort Al decoration judges will hold a debriefing Farah Ballroom” Fujairah In order to qualify for sessions at which each decision. 3. Free entry fees for all classes inclusion in the points tally Competitors will not be for best Gastronomic Trophy, competing against each other Closing Date: competitor must win medals rather they will be striving

50 June-July 2015 Gulf Gourmet E ast C oast Ru les

to reach the best possible PARTICIPATION results. standard. Judges will then 4. Participation at competition apportion marks that accord is open to anyone HYGIENE with their perception of professionally employed 16. Competitors must bring the standard reached. The in the preparation of their items according HACCP competitor will then receive an food within UAE and standard. award commensurate with his/ Internationally. 17. As the event will be held in her points tally for the classes. 5. All classes are for entry by a the Al Farha Ballroom of the In theory, therefore, everyone single competitor. organizer, official Hygiene in the particular class could be 6. Competitors are restricted to Officer will judge all the live awarded with gold medal. one entry per class. cooking participants. Conversely, it could be possible 7. Competitors are restricted to that no awards at all are made. entering a maximum of three THE SECRETARIAT classes. 18. Iberotel Miramar Al The scaling for awarding all 8. Competitors entering to Aqah Beach Resort & classes is as follows: win must participate fully in Emirates Culinary Guild hh 100 - Gold medal with every class entered in order is the soul responsible distinction with Certificate. to qualify. for the organization and hh 99 – 90 - Gold medal with 9. Competitors must attend administration of the Certificate and participate on the time competition. hh 89 – 80 - Silver medal with allotted to them. 19. The competition is governed Certificate by ECC according to the hh 79 – 70 - Bronze medal with COMPETITION ENTRY rules of the organizing Certificate 10. Competition Fees: East- committee hh 70 – 50 - Certificate of merit Coast Culinary & Cocktail 20. Competitors acceptance Events is Free entry to of participation in the Rules and anyone Professionally competition will mean regulations employed in the preparation as confirmation of their for Culinary of food within UAE and undertaking to submit Competition Internationally. unconditionally to the (Organized by Miramar Al 11. Please note that there are jurisdiction of the organizer. Aqah Beach Resort with different forms for different Advice & Guidance of Emirates classes; ensure that the COMPETITORS & HELPERS Culinary Guild) correct form is being used. 21. Each competitor is allowed NB: 12. Complete the entry form to have one helper to assist 1. Please read the following according to the instructions in carrying equipments. regulations carefully. The on the form. No other help is allowed in instructions contained 13. Completed entry form must preparing/ presentation area. herein are mandatory. Non- send though by Emirates 22. Competitor & helper must compliance with any of the Culinary Guild. wear appropriate uniform. points mentioned could lead 14. Submit the completed form 23. Competitors must register to loss of marks or complete to the organizer before 15th on their given time. disqualification. of May 2015. 24. Competitors & Helpers must 2. The Briefs of the Classes for not entered apart from salon Entry document also forms CERTIFICATES area (Hotel lobby, Hotel part of these Rules and AND LETTERS OF restaurants etc…) Regulations and must be PARTICIPATION 25. Competition area will be read in conjunction with this 15. Ensure that your name monitored by East-Coast document. (clearly written in block Event committee 3. Other regulations relevant capitals) appears on your to a particular competition entry form exactly as you EXHIBITS would appear on the last would wish it to appear on 26. Each exhibits must be page of this document. any certificate, letter of completely original work, participation or posting of it must not have been

51 June-July 2015 Gulf Gourmet E ast C oast Ru les

displayed previously. to ensure that the rules personal effects. 27. All exhibits must be of and regulations of the edible substance except for competition are observed ENQUIRY framing and stands. by all concerned. 49. All enquiries must 28. It is forbidden to use 39. Competitors, helpers and submitted by email any living entity, depicts visitors are all obliged to (theguild.eim.ae. / religion, nude, seminude to cooperate with the kacprasad@iberotel. or political themes in an marshals. ae) To continually raise exhibit. the standards of UAE’s 29. All exhibits must be AWARD East Coast Culinary suitable for presentation 40. Gold, silver and bronze excellence and to as a decorative item in a medals and certificates promote camaraderie and restaurant. are awarded solely at the educational opportunities 30. An exhibit must not discretion of the judges. among culinary experts carry any logo or mark of 41. Decisions made from the and Professionals. To identification however; judges is final and each act as a staging area for they should identify their competitor is required to development of culinary own work, if needed. abide. concepts by: 31. Competitors are 42. The medals will be A) Encouraging new and responsible for their present at the end of the innovative styles in exhibits and should ensure competition. culinary. that they are available Certificates will be present B) Bringing the traditional in their proper place for after the Event (10days styles up to date. judging on the day and of maximum) by the C) Nurturing the creativity time specified. organizer. of individuals by 32. No preparation or finishing 43. Special awards will be encouraging their of exhibits is allowed in given to all category participation. any area except designated winners. D) Providing a showcase preparation area. 44. Competitors must be for individual skills, 33. Finished exhibits must dressed with complete techniques and styles. be placed in the position uniform when collecting E) Providing example and indicated by the organizer, medals. inspiration for new It has submitted for 45. Incorrectly dressed professionals. judging. competitors are not F) Providing recognition 34. Competitors must leave allowed to access in from fellow the judging area as soon as awarding area. professionals. their exhibit is in place or Allowing the public to when instructed to leave. DISCLAIMER observe the current “sate 35. Failure by competitor to 46. The organizers are entitled of the art”. This insight and register at the specified to cancel or postpone learning experience of the time will result in to the East Coast Culinary public is of great importance disqualification. Competition or alter because new trends, styles, 36. Exhibit which is removed the duration, timing or techniques and philosophies by competitors without schedule of any event. progress with public permission will not qualify 47. The organizer reserved the acceptance, by promoting for any awards. right to cancel any classes a greater understanding of or limit the number of sound culinary philosophies. COMPETITION entries or extend. Competitors provide an MARSHALS 48. The organizer will not excellent forum for the public’s 37. A Marshall-at-arm will under any circumstances education. recognize by the badge be held liable or displaying the logo of the responsible for the loss, organizer. Damaged of any exhibit, 38. Marshalls are instructed equipment, goods or

52 we havetwosister companiesinSaudi Park (DIP)andAbuDhabi.Regionally, Zone Area(JAFZA),DubaiInvestment locatedintheJebelAliFree strategically Our threemainBlackIrissubsidiaries are international subsidiaries. grown intoagroupofsixregionaland brand -buildingfield,havingrapidly developing companiesinthetradeand 2010, BlackIrisisoneofthefastest Established intheUAEearly infrastructures anddistributionfleets. including substantialwarehousing business operationisHACCPcertified, segments.Thecompany’sService entire wholesale, retail,HORECAandFood food brandsandproductsacross and buildingnewexclusivequality Black Irisisexperiencedinintroducing subsidiaries inUAE,KSAandUSA. throughitssix and internationally regionally diversified goodslocally, in thetradeanddistributionof and brand-buildingfield,specializing developing companiesinthetrade Black Irisisoneofthefastest new ECG PresidentChefUweMicheel. from Culinary GuildMembershipcertificate Emirates Mr. SuliemanofBlackIrisreceiving members To nameafew,BlackIristheexclusive Turkey, and Belgium. Holland products fromSaudiArabia,Egypt, America andAsiamarkets,including from theArabRegion,Africa,Europe, over 900SKU’s ofexclusiveproducts includes segments. Ourbrandportfolio retail, HORECAandFoodService brands andproductsacrosswholesale, building newexclusivequalityfood We areexperiencedinintroducingand freshanddryfoods. chilled, products andprivatelabelsoffrozen, trading anddistributionofexclusive east. Ourkeyfocusareasinclude trade anddistributiontothemiddle companies strivetobepioneersin Black Irisanditssubsidiary subsidiary inFlorida,USA. asaninternational Arabia, aswell Food Service segments. Food Service retail, wholesale,catering,HORECA and asthe A-class supermarkets,aswell majorhypermarkets and teams cover all sales, distributionandmerchandising this energeticnetwork,ourdedicated sales teamandmerchandisers.With products,andcarsforthe and chilled trucks, vansandwarehousesforfrozen equippeddistribution our ownfully Our sizeablefleetintheUAEincludes distribution fleets. warehousing infrastructuresand includingsubstantial is HACCPcertified, The company’s entirebusiness operation and highersalesvolumes intheregion. presence andexposure,enhancedequity our exclusivebrandsgainstronglocal Through BLackIris’s andnetwork, efforts the UAEandbeyond. togrowUnipro’spartnership businessin with along-termvisionandstrategic exclusive UniProdistributorintheUAE, been appointedastheofficialand UAE andOman.BlackIrishasalso agent forFakiehPoultryFarmsinthe June-July 2015 June-July Gulf Gourmet Gulf 53 New Members June-July 2015 Gulf Gourmet Ev ents N ew Me mb ers

Frederique Simon (Marketing Manager Chef Middle East LLC) amd Bruce Woolner (Operations Manager) receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel.

Chef Middle East is one of the most with our ability to provide an extended well known Food service company’s range of products through our Export within the region and needs little department. We have the capabilities introduction within the market. Since to consolidate the range of products its inception in November 1995 we have with temperature control packing and been a service driven business, where being able to air freight/sea freight to emphasis is placed on a commitment brands that we proudly represent, anywhere the customer may require. to professionalism, reliability and including Valrhona chocolate, Boiron consistent stock availability which has fruits and purees, Premier meat products, In everything, our sincere endeavor is made us the company for hotel and Olmeda Spanish specialties, La Corvinia to be forward thinking and to offer a restaurant establishments to turn too. Italian products to mention just a few. fresh approach to the sector in which Supreme quality products and services we operate, thereby being rapidly without compromise are also hallmarks Chef Middle East is equipped with responsive to the ever changing market. of our business. professional temperature controlled The culture within Chef! Middle East warehousing to ensure products are is dynamic, engaging, hospitable and We believe, above all, that our business kept at their opium quality supported trustworthy, offering our clients a high is not about the things we create, but with distribution facilities and a fleet of quality experience very few can match. rather the people who create them and refrigerated vehicles within Dubai, Abu the people who believe in our creations. Dhabi, Umm Al Quwain, Muscat and As we say “repeat orders are a measure Our team comprises of 180 associates, Doha providing a comprehensive reach of our success” who we believe are our greatest asset. across these nations. Followed closely by our loyal and long Visit us at www.chefmiddleeast.com or standing client portfolio and the strong Our reputation goes further afield e-mail at [email protected]

54 June-July 2015 Gulf Gourmet N ew Me mb ers

Rosario Fernandes (Sector Lead - Hospitality) and Samit Sanyal (Marketing Director - MENEA) receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel.

Sealed Air creates a world that works reducing the amount of energy and better by re-imagining the industries raw materials needed to get precious we serve. By uniting ingenious ideas assets through the distribution chain— and diverse expertise, we discover new safe and secure possibilities and create new approaches that enhance business and the world we Diversey Care -The well-being of people live in. Where we thrive is transforming and hygiene solutions that increase everywhere depends on a sustainable sustainable, end-to-end solutions into operational efficiency, extend shelf world. Sealed Air’s Diversey Care division business-changing results.By uniting life and reduce resource use and offers solutions for infection prevention, ingenious ideas and diverse expertise, waste throughout the global food and kitchen hygiene, fabric care, building we discover new possibilities and create beverage supply chain. From farm to care and consulting. Our solutions new approaches that enhance business fork, we improve food safety and build protect brands, deliver efficiency and and the world we live in. Where we brands for better tasting and nutritious improve performance for our partners thrive is transforming sustainable, experiences every day. in health care, food service, retail, end-to-end solutions into business- hospitality and facility services. Our changing results. Product Care - Sealed Air’s Product leading expertise integrates product Care division resolves the demanding systems, equipment, tools and services Food Care - Ensuring the safety and protective and specialty packaging into innovative solutions that reduce quality of what we eat and drink challenges of our ever-changing world water and energy usage and increase is essential for sustaining healthy through tailored, practical solutions. productivity. By delivering superior communities. To help the world thrive, Across a wide range of industries, results, we help create profitable, Sealed Air’s Food Care division commits we apply our expertise to maximize sustainable enterprises for a cleaner, its expertise to create packaging performance and efficiency while also healthier future.

55 56 New MeEvmbentsers June-July 2015 June-July visionary management andknowledge, restaurants andsupermarkets.With from hospitalityairlines,finedining prides itselfwithclientsranging premium foodbrands.Greenhouse over threedecadesasdistributorsof industryfor in theculinaryservice based company,hasbeenleading LLC,aUAE Greenhouse Foodstuff rather thangeneraltrade. brands andfocusesonbuilding exclusively withleadingmultinational personnel. Thecompanyworks knowledgeable, andhighlymotivated itscustomerswithprofessional, serving Greenhousetodayis department, reinforcing thecustomerservice up acategorymanagementand Qatar andOmanmarkets.Bysetting company prevailsacrosstheUAE, the momentumandlegacythat Mr. DanielChidiac,whomaintained management in2014headedby Greenhouse witnessedachangeof Gulf Gourmet Gulf as to cater to all thevarieddemandsof as tocaterall &Retailso teams namely:Foodservice consists oftwoseparatespecialist sales LLC goods. GreenhouseFoodstuff for bothperishableandnon-perishable chain andusesthelatestWMS system operates onanoptimizedtimesupply management methods.Greenhouse before theyarisebyusingpragmatic business philosophytosolvingproblems for itssuccesswithclientsisaproactive oneofthereasons upgrades itsservices; Greenhouse constantlyinnovates and exclusive fooditems. Grocery, Italian&Thaifoodsandother food categoriessuchasBakery,Dairy, of 1977. Itsstrengthslieintheimport growing sinceitshumblebeginningsin Greenhouse hasbeenconsistently experiences andinsights. towatch,meetandsharetheir experts forindustry but alsoanopportunity using Greenhouseproducts and expertise corporate chefstoshowcasetheir skills not onlyprovide aplatform forits will notably aninhousedemokitchen.It meters facilitywithuniquefeatures, in DubaiInvestmentPark.A7000sq. infrastructurelocated state-of-the-art move toa by theendof2015,itwill Sharjah, DubaiandAbuDhabi.However, distribution centernetworkspreadacross HQ islocatedinSharjah,UAEwithawide LLC for success.GreenhouseFoodstuff recipe ingredients thatcreatetheperfect andclientsatisfactionarethekey service The companybelievesthatcustomer these premiumbrandsacrosstheregion. the statusofapreferredsupplierfor At Greenhouse,theaimistomaintain toitsclients. quality service total customersatisfactionandensuring its customersandclientswhilegiving President ChefUweMicheel. fromECG Guild Membershipcertificate Service receiving EmiratesCulinary EdgardChalhoub–SalesManager/Food the newFlexiCombi CombiCookingand function cookingtechnologysuch as efficiency. Whetherwithmodern multi quality, durabilityandeconomic withhigh leader inspireinparticular, Products fromtheGermanmarket area ofapproximately80.000m². technology ofthehighestqualityinan and produceprofessionalcooking of morethan40apprentices,develop including themotivatedMKNoffspring almost 460experiencedspecialists, Here intheverycentreofEurope town ofWolfenbuettel inLowerSaxony. Germany,inthe is locatedinnorthern ownedbyhisfamily.Thefactory is still a strongmedium-sizedenterpriseand Neubauer.engineer Kurt Today, MKNis the MKNfactorywasfoundedby technology! Morethan65yearsago premium thermalprofessionalcooking MKN istheGermanspecialistin from ECGPresidentChefUweMicheel. Emirates CulinaryGuildMembershipcertificate receiving & AfricaandElssyZeini,OfficeManager Mr. EliasRachedRegionalDirector,SalesMiddleEast integrated answer to all professional integrated answertoall from MKN,meltintoahighlyfunctional appliances, includingtheenergy system combined, multi-functionandspecial fulfilshighestdemands.Freely portfolio product intheextensiveMKN and communitycatering.Eachevery catering, thehotelindustry,gastronomy cooking technologyfromMKN,in practicality ofinnovative professional over theworldvalue theoutstanding won lotsofprizes.Customersfromall modular appliancerange,MKNhas Premium ClassKÜCHENMEISTERand or thetailormadeuniquenessof FlexiChef PressureCookingTechnology, cooking technology. the specialistforpremiumprofessional MKN’s outstandingachievementas theseprizesproveTechnology. All HansDampf│Compact CombiCooking from themagazineTop Hotelforthe KÜCHENMEISTER andthe“StarAward” WaveClean, the“CateringStar”for innovative automatic cleaningsystem “Kitchen Innovation Award” forthe Industrial kitchenequipment,the Association forGastronomyand prize oftheGGKAProfessional last twoyearsarethe“Superpartner” specialized trade.Someexamplesofthe of design andasaproficientpartner prizes foritsinnovative technology, MKN hasbeenrepeatedlyawarded user, anidealmix! meet theindividualdemandsof cooking needs.Exactlycoordinated,to June-July 2015 June-July Gulf Gourmet Gulf 57 New Members 58 New MeEvmbentsers June-July 2015 June-July With thelaunch ofthenew units everyday. meals areproducedwithRATIONAL RATIONAL. Approximately120million ismadebyevery secondunitinstalled use worldwide,thismeanspractically RATIONAL combi-steamersarein operate. Today morethan600.000 large-scale andprofessionalkitchens changedthewaywhich fundamentally invented thefirstcombi-steamer world marketshare.In1976RATIONAL catering andhautecuisine,witha54% preparation offoodforcommercial and technologyleaderinthermal RATIONAL istheworldwidemarket Gulf Gourmet Gulf cooking process –justbythepush controls andmonitorstheoptimum The unitindependentlydetermines, braise, simmer,stew,poachor blanche. steam, gratinate,bake,rise,roast, a professionalkitchen.Itcangrill, foundin appliances traditionally the 5 Sensesreplacesalmostall appliances. TheSelfCookingCenter® in thedevelopmentofthermalcooking RATIONAL hassetanothermilestone SelfCookingCenter® 5Senses entire productlife. –andcontinuestodosoforthe the start benefits fromtheinvestmentright from customer derivesthemaximum possible packageensuresthatthe “ServicePlus” ofRATIONALsThe comprehensiveservice Indian andArabiccuisine. standard forWesternfoodbutalso water andrawmaterials.Itisnotonlya requires significantlylessenergy, time theSelfCookingCenter®5Senses communicates withhim.Onthesame ahead, learnsfromthechefandeven recognises, thinkswiththechefand system withfivesensesasitsenses, of abutton.Itisthefirstcooking from ECGPresidentChefUweMicheel. Culinary GuildMembershipcertificate Emirates Simon Parke-Davisreceiving in 2006, we’ve grown to employ the in 2006,we’vegrown toemploythe next onourhorizon.Fromtwoemployees American andtheAfricancontinents are branch officesinQatarandIndia. The And ithaspaidoff. We’venowopened our desksandbegantowork. that downonapieceofpaper,stuckitto wedelivertothem.Wewrote services our clients,hingeontheproductsand core, thereputationsandsuccessesof valid motivations,weknowthatatthe definiteand success andgrowthareall Whereas profitsandreputations ourselves: ourmotivations. credit ittothefirsttaskweevergave we to severalfactorsbutabove all, from theveryoutsetcanbeattributable UAE. Ofcourse,ourgrowingsuccess LLCwasborninDubai, place andRenarte thelogisticswereputin crystallized, In lateJune2006,thefinalplanswere ECG PresidentChefUweMicheel. from Culinary GuildMembershipcertificate Emirates GeneralTradingRenarte LLCreceiving General Trading LLC&RanjanSalis–CEO/ Sharon Black–GeneralManager/Renarte company intheHoReCasector who thatwe’reprobablytheonly assert HoReCa sector. Wecanconfidently provider fortheproduct /service to realizeourvisionbethefinest every year. oncourse Andwe’rewell inturnover USdollars and 7million We’re nowaveragingbetween6 January2014. General Mangereffective veteran intheindustrytojoinusas dynamic SharonBlack–a20-year the front,we’vepersuadedcharming, professionals. Andtoleadthemfrom of20specialized services full-time hospitality trade. undoubtedly thelargestbrands inthe from ForbesIndustriesandCaddie – Housekeeping &FrontOffice we source like SpiegelauandUnionVictor. For signature glassesfromperfectionists we bringelegant,handmade,colourful, InGlassware Degrenne andCorbyHall. wehaveGuy In Flatware&Hollowware, applications. for different materials andaremeant made ofdifferent they complementoneanotherforthey’re overlap norduplicate oneanother;rather Dudson andRevol. Andno,noneofthese In Chinaware,wedealwithTafelstern, core productsineachandeverycategory. price andquality.Thisishowwecanboast thebestintermsof brands andoffer eludes mostothers:workwiththebest Our secretissosimple,basicthatit supplies foranentirelynewventure. can comprehensivelyfurnishoperating June-July 2015 June-July Gulf Gourmet Gulf 59 New Members ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC Ocially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively inuencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also inuences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC Ocially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively inuencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also inuences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% 62 member directory www.atlanticgulftrading.com [email protected] +971 43254961,Mobile:+971505096594 P.O.Box 2274,Dubai,U.A.E.Tel:+97143589250,Fax: Andy Fernandes, Atlantic GulfTrading Mob: +971561747763 Asst.Manager BusinessDevelopment, Godly JohnVarghese, ASAAT (AlSharqAlAqsaaTradingCo) Mr. SyedIqbalAfaq,Email:[email protected] Aramtec Email: [email protected] Tel: +961-1-740378/741223751262 Simon Bakht Arab MarketingandFinance,Inc.(AMFI) PO Box-42941,Dubai. Burj KhalifaStreet,BusinessBay, 1507/8, 15thFloor,MetropolisTower, Tel +97144565878,Fax-4565879 Ashwin VRuchani,GlobalMarketingManager ANGT LLC–OIOS/SIPPY web: www.americangarden.us Email: [email protected] Mob: +971566441578,505042425 Majid Ali,RegionalSalesManager-MEA American Garden Email: [email protected] Tel: 043725425/432,Mobile:0503561777 Himanshu Chotalia Al Seer www.alislamifoods.com Email: [email protected] 048853333 Mob: 0504239532,Off: Rajesh Balan,SalesManager-FoodService Al IslamiFoodsCo. Email: [email protected] 048852566 Mob: 0504509141,Off: Sameer Khan Al Ghurair–FoodserviceDivision www.agthia.com Mail: [email protected] Agthia GroupPJSC,P.O Box37725,AbuDhabi. Consumer BusinessDivision Dinusha Gamage,BrandManager-Foodcategory Agthia ConsumerBusinessDivision Mob: 055-4498282,[email protected] Vivek Jham Mob 050-9121337,[email protected] Anna Petrova Email: [email protected] Mobile: +971.55.220.1475 Syed Masood Advanced BakingConceptLLC(Probake) Mobile:+971 566854836 Phone: +97128138888,Fax:9999 Direct Line:+97128138400. P.O. Box62532,AbuDhabi,UAE Aguirre,Commercial&OperationsDirector Martin Abu DhabiFarmers’ServicesCentre www.4cornersuae.com Email: [email protected] Phone:Mobile:+97148847248, +971526475455 Marketing Manager/CommericialDirector /MikeWalden Nathalie Hall 4 Corners 2015 June-July

ManagerAdmin&Sales Gulf Gourmet Gulf member directory ECG Corporate

Mick Jary, Email: [email protected] Mobile No:0566935596,Office048877940 Yanal Sulieman-CEO,FadiMD Black IrisTradingLLC Email: [email protected] Mobile No:0503872121,Office043417171 Radwan Mousselli Baqer Mohebi Email: [email protected] Tel: 0097148802121 Mike Wunsch Tel: 0097148802121,Email:[email protected] Jeyaraman Subramanian Barakat QualityPlus [email protected] Email [email protected], Phone :0097142675406 Mob :00971505521849, K.Narayanan, Manager-Operations Bakemart International Samit Sanyal,MarketingDirector-MENEA Diversey GulfFZE [email protected] Mob +971508181164,e-mail:[email protected], Vivette Dilmah Tea [email protected] Suresh K.P,Mob:+97142671868,506554768 Diamond MeatProcessingEst.(AlMasa) [email protected] Tel: (+971)43333801,Mob:+971(0)504583512 Markets Sales Director-Local&Export Souhail Khattab Frederique Simon, Convotherm/ ManitowocFoodservice Office No:+97143311789,Email:[email protected] Antoine Massé Boecker PublicHealthFoodSafety Email: [email protected] 042861166 Mob: 0504533868,Off: Pierre Feghali EMF EmiratesLLC web: www.elfabco.com Email: [email protected], Direct: 97144885775,Fax.:8857993, Jebel Ali,Dubai,UAE,Tel.:97148857993, P.O. Box3352,DubaiInvestments Park,Phase2 Executive Director M/s PriyaMalhotra, ELFAB COLLC Email: [email protected] Mobile: 0505543049,Office:048873644 Andrew Ashnell Ecolab GulfFZE Web: www.sealedair.com Email: [email protected], Tel: +97148819470,Mob:556413048, Chef MiddleEastLLC Tel: (+971)48862677,Mob:+971(0)561743584 Del MonteFoods(U.A.E)FZE Web: www.chefmiddleeast.com Email: [email protected] Tel: (+971)48159841,Mob:+971508825620 ProjectsManager MarketingManager

Mob: 050-8521470,[email protected] Tel: 04-3210055,Fax:3435565 Email. [email protected], Web:www.bayara.ae Mobile. +971506512378 Mob: +971(0)553175154 UK Office:+44(0)1625560778 UAE Office:+971(0)45520606 RegionalDirector–MiddleEast James Everall, Focus International Mobile: 0566817557 Lina ElKhatib,DirectorFoodService Federal Foods Fax: +97143397262,Mob:561750883 Office No:+97143397279Ext:253 Al Quoz,P.O Box118351,Dubai,UAE Feeroz Hasan,BusinessDevelopmentManager Farm Fresh Email: [email protected],Web:www.fanargroup.ae 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 AlNusifTradingLLC Web: www.esf-uae.com Emai: [email protected];[email protected] +97142855645 Mob: +971551477455,Off: managers) Olga Noskova /RodicaOlaru,(Foodservice Emirates SnackFoods Himanshu Kothari, Gyma FoodIndustriesLLC Charles.S.Sidawi, Gulf FoodTrade-UAE Website: www.greenhouseuae.com Tel: +97165332218, Sales &BrandManager-Chef’s Equipment, Marc ElFeghali, Greenhouse Email: [email protected] Mobile: +971503797164,Office:043402492 Emie Dimmeler Golden StarInternational email: [email protected],web:www.fslfoods.com Tel: 04-8131500,04-8131504, Syed NajamKazim,GeneralManager FSL FoodFZE(DubaiBranch) Email: [email protected] Tel :+49520691525,+491608024720 Sukhdev Singh,CEO Food FreshlyAFCGmbH Email: [email protected] Fax: +97143392581,Mob:553630555 Tel :+97143388549Ext.247 Fonterra Brands(MiddleEast)L.L.C Manager-Gulf Samer AbouDaher,FoodService Fonterra www.focusmanagementconsultants.co.uk Website: www.focusinternational.uk.com Email: [email protected]

Food Service Department Department FoodService Manager-Foodservice

Web: www.mkn.eu Email: [email protected] Mob: +97150558747 and Africa,Tel:+97172041336, Elias Rached,RegionalDirector,SalesMiddleEast GmbH &Co MKN MaschinenfabrikKurteubauer Web: www.magentafoods.com Email: [email protected] Mobile: 971-55-1089676,Office:971-4-3623157, Arun KrishnanKS,BusinessHead Mitras InternationalTradingLLC Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO MiddleEastFZE [email protected] Mobile: 00971551000670 Jamie Ferguson,Tel:0097144331355 Meat LivestockAustralia(MA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 GeneralManager–Operations Sagar Surti, Masterbaker Email: [email protected] Sajju Balan,MobileNo:0504907980 Lamb Weston web:www.kerry.comEmail: [email protected], Tel: +97143635900 CommercialSupport Leanne Hart, Kerry Email: [email protected] Alen Thong,Tel:00971503472049 John HoltFoods [email protected] Mobile No:0504594031,Office048819470 Marc Robitzkat Johnson DiverseyGulf Web:www.iffco.com Email: [email protected], Mobile: +971555138698,Tel:65029436 Craig Finney,HeadSalesUAE IFFCO Office, Mob+971507648434,www.aramtec.com Al QuozIndustrialAreaNo.1,NearKhaleejTimes Distribution UAEandOman:Aramtec,POBox6936, 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: +97143388772F: +97143388767 Wael AlJamil,GeneralManagerUAEandOman Horeca Trade Web: www.hifoods-uae.com Tel: 971529837575,Mail:[email protected], Mohamad Daher,SalesManager, Hi FoodsGeneralTradingL.l.c

Web: www.restofair.aewWeb: Email: [email protected] Tel: +97172434960,97143285951, Raphael Saxod, Restofair RAK Web: www.renartellc.com Email: [email protected], Tel: +97144356994,Mobile:507063436 Sharon Black,GeneralManager, Renarte LLC Web: www.rational-online.com Email: [email protected], Mobile: +97143386615 Simon Parke-Davis,ChiefRepresentative, Rational International[MiddleEast] www.radikalway.comWeb: Email: [email protected] Tel: +97144470449,504742307 Chakradhar, RegionalManager, Radikal FoodsDMCC Web: www.rakrestofair.ae Email: [email protected] Tel: 97172434960,97143285951 Raphael Saxod,ManagingDirector, RAK Porcelain Email: [email protected] 97142859686. Mob:971504824369. Pierre Accad,Sales&MarketingDirector,Tel: Promar TradingL..C. E-mail: [email protected] AMFI, BeirutLebanon 961.1.740393, Mobile:050.358.9197, Bassam Bousaleh,(TEL)961.1.740378,(FAX) Pear BureauNorthwest near ECCPlant&Equipment) Dubai (AdjacenttoEmiratesGlass Al QuozIndustrialArea#4P. OBox38052 Web: www.reginapasta.com, Email: [email protected] Tel: +97143406401,Mobile:557635513 Stefano Brocca,CEO Pasta ReginaLLC Email: [email protected] Tel: +97148849555,Mobile:504543681 Lorena Joseph Co LLC. Ocean FairInternationalGeneralTrading [email protected] Tel: +97142676223Fax:2583655 PO BOX37015DubaiUAE Oasis FoodsInternationalLLC Email: [email protected] T +97144088100,Direct101 Nestlé ProfessionalUAE&Oman Anuj Singh,GeneralOperationsManager Nestlé ProfessionalMiddleEast [email protected] +971-4-3208889, Ali Nasser,AlAwir CentralMarket,Dubai,UAE,Tel: NRTC Fax: +97148849690 P.O. Box17074,Tel:+97148857994 Al AsmawiBuilding,DubaiInvestmentPark Manu Soni,ManagingDirector,OfficeG08, M.R.S. Packaging

4570466, Email: [email protected], 4570466, Email:[email protected], P.O.Box: 28924,Tel:+97144504301,50 Tameem House,5thFloor-Off. 501/502,TecomC Elias Eid,OperationsandMarketingManager Tramontina DubaiUAELLC Mobile No.:0555237218 Tel. No.:(04)3448452,Fax3448453 P.O. Box52530,AlBada,DubaiUAE Zer BoyA.Rito,SalesManager Technolux Web: www.sopexa-me.com/en7/agency_word Tel: 044391722,Email:[email protected] Edwina Salvatori,SeniorAccountManager Sopexa MiddleEast Web: www.sfgarabia.net Email: [email protected], Tel: 0097148868111,Mob:00971505578118 Jiji Mathews,GeneralManager-Sales Supreme FoodsGroup Email: [email protected] Ajit Sawhney,Tel:0097165339719 SAFCO Email: [email protected] Daniele Machado Mr PatricioEmail:[email protected] SADIA Email: [email protected] Mobile: +971505215702 Saju Abraham,SalesManager Winterhalter ME Mail: [email protected] M:+971509664620 P.O.Box 2257Ajman Sheikh KhalifaBinZayedStreet Sascha Geib Trading U.A.E. Vito KitchenandRestaurantEquipment email: [email protected] Mobile: 050.358.9197 (FAX) 961.1.740393 (TEL) 961.1.740378 Bedrossian Berta US Poultry AMFI, BeirutLebanon,Email:[email protected] Fax: +961-1-740393,Mobile:050.358.9197 Bassam Bousaleh,Tel:+961-1-74038/741223 US MeatExportFederation Beirut: 961-740378,email:[email protected] Nina BakhtElHalal,Mobile:050.358.9197, US Dairy [email protected] - UAE,Mob: +971566869243, Ahmed Saraya,CustomerDevelopmentConsultant Mob: +971562266181,[email protected] Marc Hayes,ExecutiveChefArabianGulf Unilever FoodSolutions Mobile: +971506460532,Email:[email protected] Bhushant J.Ghandi Truebell Marketing&Trading Email: [email protected] Office No:043349993Ext386 Hani Kiwan Transmed Overseas Web: www.tramontina.ae

June-July 2015 June-July

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Fees: Young Member: Junior members will receive a certificate. Senior Members: Above the rank of chef de partie (or senior chef de partie on executive chef’s reconmmendation). Dhs.350/=joining. Includes certificate; member-pin, member medal and ECG ceremonial collar. Dhs. 150/=per year thereafter. Affiliate Member: Dhs.350.00 for the first year. Dhs.300 per year thereafter. Corporate Member Dhs. 20,000 per year 66 MORE THAN A CHEF rest of your day will be wonderful” and be wonderful” rest ofyourday will a frogfirstthinginthemorning, the quotes MarkTwain assaying,“Ifyoueat In hisbook‘EatThatFrog’,Brian Tracy speaking. metaphorically The secondinvolves eatingafrog.Well, get whenthathappens. to seehowmuchmoreproductiveyou You’llmanagement efforts. besurprised spaceforyourselfinyourtime allocate cycle? Thefirstobviousansweristo So howdoesonegetoutofthis up stuckinanegativecycle. yourinnerpeaceandyouend affect will frustration attheworkplace.Thisinturn priority, itisboundtomanifestitselfinto manage hisorherownneedsbasedon as anindividual.Whenoneisunableto and prioritisedwhat’s toyou important because youhaven’t includedyourself arenotworking,it’sefforts probably However, ifyourtimemanagement expected ofyou. therefore criticaltodeliveringwhatis demanding. Time managementis June-July 2015 June-July I corporate hierarchy–isextremely role –regardlessofyourlevelinthe the essence.Needlesstosay,your n thehospitalityindustry,timeisof Happiness ad Gulf Gourmet Gulf Productivity You +Frog= your dailyplan. impacting and level influencing you start term goalssothatonasubconscious andlong- The ideaistoestablishshort confused,trythefollowing. If youarestill to dothehardwork. statement alsohelpsinmakingiteasy and aware.Creatingapersonalvision To eatthatfrogoneneedstobefocused worried. is easytomanageasyouarenolonger not tired.Andtwo,therestofday finishing arduoustasksfasterwhenit’s One, thehumanmindiscapableof later. Thisisfortworeasons. in themorninganddon’t leaveitfor happy-tasks” tobecompletedfirstthing time managementplanliststhe“not-so- What itmeansissimple.Makesureyour for toolong.” “If youhavetoeatafrog,don’t lookatit Rohit MORE THANACHEF Bassi your comfort zone.Suchastalking your comfort Slowly begindoingthingsoutside Chef orGMsomeday. someday ortobecomeExecutive Such astoownyourrestaurant Something thatgetsyourexcited. Have avisionthatmotivatesyou. [email protected] themselves. You cancontact himon to helpemployees outperform Learning andworks acrossindustries Rohit BassiisthefounderofIn than youbelieve. reachyoufaster every day.Successwill don’t forgettoeatthefrogfirstthing theabove foursteps.And by following everyone else.Sogetyourselfmotivated You have24hourseachdayjustlike let otherpeoplespenditforyou.” bespent.Becarefullestyou how itwill you have,andonlycandetermine the coinofyourlife.Itisonly It wasCarlSandburgwhosaid,“Time is after whatyouwant after totakesomerisksandgo Be willing Feel theFearandDoItAnyway®. better’. or ‘reworkarecipeIthinkcanmake createanewdishfromscratch’ will motivating enough.Goalssuchas‘I This isbecauseeasygoalsarenot goalsforyourself.Set challenging zone. ofyourcomfort become apart taskswill soon theseuncomfortable job profile. besurprisedhow You’ll ofyour doing ajobwhichisnotpart in alanguageyouareweakor