FROM US. FOR US. JUNE - JULY 2014 www.gulfgourmet.net gulfgourmet THE DEFINITIVE GUIDE FOR CHEFS volume 9, issue 6 SUSTAINABLE KITCHENS Special report on Unilever’s push to ensure better livelihood for 500,000 smallholder farmers DEVELOPING EXPERIENCES The growing influence of chefs in the restaurant design process for healthier profits CULINARIAN EXTRAORDINAIRE Meet Executive Chef Majed Al Sabagh, arguably Sharjah’s best import from Syria.... SWEET GOLDEN EMIRATI TOOTH CROWNE CUISINE Deepu Kurup of the Crowne Plaza SZR Talal Al Jaradat is JW Marriott Marquis takes up the Nestle steering the Bikers is our Pastry Chef of Professional Golden Café kitchen with an the month Chef’s Hat challenge Emirati touch UFS186_Gulf Gourment_A4_Ad_2_OL.pdf 1 4/16/14 3:06 PM June - July 2014 Gulf Gourmet TATION S president’sstation email
[email protected] President’s Dear fellow chefs, ladies and gentlemen, Welcome to the June-July issue of our Gulf Gourmet, the last before Ramadan and summer vacation. On this stage I would like to wish everyone Ramadan Kareem and good healthy fasting period. Hope that you all have some time to spend with your families and friends. I am sure everyone is ready for the East Coast Competition. I have seen some of the competitors working very hard. Chef Prasad and his team are ready to welcome everyone in Fujairah. This will soon be followed by our next event on June 14-15, which is a hands-on training at the Radisson Blu Dubai Deira Creek. We will experience the underutilised cuts of US Beef like flank, rump or hanging tender.