FROM US. FOR US. April 2014

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THE DEFINITIVE GUIDE FOR CHEFS volume 9, issue 4

East Coast Rules Complete listing of rules and regulations for the upcoming East Coast Culinary competition this June

Pastry Power Step-by-step process to making the perfect dessert from UAE’s most renowned pastry chef Achala Weerasinghe

Alen Thong is founder of the Emirates Culinary Guild, reviver of Salon Culinaire at Gulfood and the driving force at La Cuisine by SIAL. The story of the man who made it all happen

Maximum Emirati Yes to Impact Cuisine veggies Exclusive interview with Chef Amro Fahed Al Yassin Chef Anil Kumar and his Mads Houlberg, Managing prepares the perfect push for all things green Director, Unilever Food Jereesh Al – Dijaj as part showcased in our UFS Solutions – Middle East, of our ongoing quest to Sustainable Kitchens Pakistan and Sri Lanka promote Emirati dishes section

April 2014 Gulf Gourmet president’sstation email [email protected] President’s S tation

Dear fellow chefs, ladies and gentlemen,

Welcome to the April issue of our Gulf Gourmet. I have just returned from Beirut where I was part of the judging team at the HORECA event. I would like to congratulate the organising team and the Lebanese chefs for the fantastic Salon Culinaire.

Back home I hope you are getting ready for the East Coast Competition on June 9. Chef Prasad and the team are working in full swing. If you have not registered yet, do so ASAP, as places for all classes are limited. You can contact Chef Prasad at [email protected].

If any of our corporate partners want to be involved and support this great show, please contact Chef Prasad or me at uwe. [email protected].

Our monthly meeting for June will be on the June 16, the week after the East Coast Salon. On the same day we plan a mini plated showcase with our partner the US Beef Export Federation. Details will be finalised on Mr. Bassam’s next visit and communicated soon; the location being the Radisson Blu Hotel Dubai Deira Creek.

I am very pleased to inform you that our team for Stavanger now comprises of 27 members. I am sure that we will be one of the biggest delegation at the Congress. Chef Achala Weeransinghe and Rahil Rathod are training hard for The Global Pastry Chef and the Hans Bueschens finals respectively. WORLD ASSOCIATION I urge all members to go onto the Guild O F CHEFS S OCIETIES website to see what is happening on the calendar at emiratesculinaryGuild.net and also to visit the WACS Young Chefs Facebook page on facebook.com/#!/ supporters who have renewed their Hotel for hosting the March meeting. wacsyoungchefs and encourage your membership, as well the new ones. We young chefs to join that page so they really do appreciate your support. Also, Culinary Regards, can be in contact with over 4000 chefs do look at the Friends of the Guild pages across the globe. to check all our supporters. Uwe Micheel President of Emirates Culinary Guild Please do not miss the company profile And finally, a big thank you to Chef Talal Director of Kitchens of our corporate members, the long-time and his team at Dubai Marine Beach Radisson Blu Hotel Deira Creek

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Emirati Cuisine Kitchens Sustainable Unilever FoodSolution –MEPS Houlberg, managingdirector, withMads Exclusive interview Supplier tory News Bites the Guild Friends of Editor’s Note something newtolearn gives chefs young pastry Chef AchalaWeerasinghe Pastry ower Company Restaurant Development based GlobalHospitality& Khanna, COOatQatar- withRaman Interview Chief Speak Guild Emirates Culinary a foundingfatherofthe withAlenThong, Interview Cover Story recipe with usanancientEmirati Chef AmroAlYassin shares literal pushforagreenearth director atFoodWise andhis Chef AnilKumar,culinary community happening intheChef A quickround-upofwhat’s Guild Emirates Culinary the Brands thatsupport thingsF&Bintheregion all Our Editormonthlytakeon Hat Competition Professional GoldenChef’s attheNestle participants Jumeirah arethismonth’s The boys from Madinat Young Chefs contents

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Regulations Rules & New Members Special Feature Events humour andadashofattitude Vohra withaliberaldoseof A monthlycolumnby Bikram Funny SideUp month Meet ourFacebookfanofthe Superstar Social Media companies forthisregion food andkitchensupplies leading A listingofall Directory Members competition East CoastCulinary regulations fortheupcoming listingoftherulesand Full Guild Culinary members oftheEmirates Meet thenewandrenewed manufacturers andsuppliers leading kitchenequipment This month we featurethe region relatedtotheindustry Images fromaroundthe

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Under the Patronage of H.H. Sheikh Ahmed bin Saeed Al Maktoum President of Dubai Civil Aviation Authority, Chairman of Dubai Airports, Chairman and Chief Executive of Emirates Airline and Group

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www.travelcateringexpo.com Under the Patronage of H.H. Sheikh Ahmed bin Saeed Al Maktoum April 2014 Gulf Gourmet President of Dubai Civil Aviation Authority, Chairman of Dubai Airports, Chairman and Chief Executive of Emirates Airline and Group E ditor's N ote

F&B HAS A NEW editor’snote 11 - 13 May 2014 DICEC, Dubai, UAE PLAYGROUND email [email protected]

here’s something about CREDITS Alen Thong that makes you admire him. I’m not THE EMIRATES President Uwe Micheel quite sure what it is. CULINARY GUILD Phone +971 4 340 3128 MayT be it is the fact that he has Fax +971 4 347 3742 Email [email protected] Join the regions’s only dedicated exhibition for the products, proved how a successful Executive services and technologies required for the airport catering industry Chef can also be a successful EDITORIAL Editor & Publisher Aquin George entrepreneur. Or perhaps it is the Phone +971 50 504 5033 fact that he is the brain and a Email [email protected] driving force behind the Emirates SUPPORTERS Culinary Guild, one of the world’s Associate Publisher Amaresh Bhaskaran REGISTER TODAY biggest culinary success stories Phone +971 50 456 8161 Email [email protected] any nation has known.

CREATIVE Seeing Things Photography Why visit Travel Catering Expo? It could be something as simple as Phone +971 50 547 2477 him being one of those rare chefs www.seeingthings.ae • Treat your palate with a variety of food and drink choices for sampling who have an excellent command Amro Fahed Al Yassin over the English language and knows what a Wren and Martin CONTRIBUTORS Lincy Varghese • Experience world-class brands from leading global suppliers, caterers and is. Or it just could be that after all Olivia Atkinson Ruqya Khan experts at a dedicated platform for your industry these years he’s still motivated to Content-Farm.com help thousands of young chefs to better themselves through Salon Then there’s the affable Chef Anil ADVERTISING Sales & Mktg. Andrew Williams • Meet with buyers from Saudi Airlines Catering Company, Air Chefs, Gulf Air, Culinaire and La Cuisine by SIAL; Kumar, who without his realising Phone +971 4 368 6450 South African Airways, Oman Air, LSG Sky Chefs Catering, Bahrain Airport for which he ropes in some of the started a quest to make the planet Email [email protected] Services, New Mauritius Hotels and Tunis Air, amongst other Hoster Buyers biggest financial supporters. green both in the literal and metaphorical sense. Yes the twain DESIGN Art Director PeeCee Graphic Designer Natalie King participating at the event He’s a man who’s managed to live are interrelated and the article

a full life on his own terms, taken tells you why. PRODUCTION Masar Printing & Publishing • Network with representatives from key regional airports, airlines, hotels and risks and always come out on top. There sure have been downfalls Chef Achala Weerasinghe and LICENSED BY National Media Council catering companies attending the event here and there, but the spark and Chef Amro Al Yassin have both aggression remains intact within prepared and shared something PUBLISHED BY SMARTCAST GROUP FZ-LLC the 72-year-old man. This month’s special for pastry chefs and Emirati PO Box 34891, Dubai Media City, Dubai, United Arab Emirates REGISTER ONLINE @ www.travelcateringexpo.com/registernow cover story is about him and is cuisine chefs respectively. a must read to know about the For Stand and Sponsorship enquiries, please contact Mohamed Abdulfattah at COPYRIGHT All material appearing in Gulf Gourmet man who makes things happen And of course, the full list of is copyright unless otherwise stated [email protected] or call +971 55 257 9752 behind the scenes. rules and regulations for the or it may rest with the provider of bigger and better East Coast the supplied material. Gulf Gourmet This issue also has some other Culinary competition are magazine takes all care to ensure great stories such as the feature available in this issue. information is correct at time of printing, but the publisher accepts no ORGANISED BY on Mads Houlberg, the managing responsibility or liability for the accuracy director of Unilever Food Solutions Until next time, enjoy the read and of any information contained in the text for Middle East Pakistan and Sri keep cooking with passion. or advertisements. Views expressed Lanka, who has the turned the are not necessarily endorsed by the company around in a manner that Aquin George editor and publisher. many did not expect. Editor www.travelcateringexpo.com 7 8 friends of the guild friends of friends 2014 April

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12 news bites April 2014 April under ChefDonAlfonso himself,atthehelm. format kitchen,withChefChristian deNadai,whotrained animpressiveopen- and degustationmenus.Italsooffers selectionofalacarte awonderful Sheikh ZayedRoad.Itoffers locatedShangri-LaHotelon is situatedwithinthecentrally The latestvenueforthe40-year-old brand,theDubailocation twist totraditionalItalianfare. renowned traditionaldishesthataddacontemporary venuesthatpresentChefRusso’sRome andMacau–all successfullaunchesinMarrakech, The openingfollows Haute Living. sourced ingredients,reports high qualityandlocally- Mediterranean cuisinewith restaurant fusesauthentic on SheikhZayedRoad.The five-star Shangri-LaHotel openedinthe officially dining concepttoDubai Chef DonAlfonsobrings Michelin-starred Italian I news Don Alfonso1890,has Italian restaurant, Michelin starred taly’s iconictwo-

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Gulf Gourmet Gulf relevant tothoseworkinginaprofessional [email protected] To befeaturedinthissection,emailyourChef-relatednewsorinformation Denny-Blaine neighborhood, was just Denny-Blaine neighborhood,was just 2½-hour manhuntThursdayinSeattle’s a 26,whowasshot after Cody Spafford, theSeattleTimes.friends, reports detective, hasperplexedhisclose shotbyapolice before beingfatally disguise androbabankatgunpoint, in water-scarce GCC Fish andvegetable production A W varieties of lettuce, baby spinach, purple varieties oflettuce,babyspinach,purple producing pesticide-freetilapiafish,four commercial aquaponicsfarminEgypt, ofCairo,andisthefirst only outskirts square metreoperationlocatedonthe The BustanAquaponicsfarmisa1,000 land. regular farms,andrequiresnofertile that’s fourtimesmoreefficientthan fresh vegetablesandfishintheGCC identified aspopularchef Bank robbershotby police new approach to cultivating new approachtocultivating could pavethewayforawhole taking placeinEgypt’s desert gricultural advancements restaurants todona acclaimed critically at oneofSeattle’s most hat drove asouschef desperation, butweknowitwasnothim.” that ledtothisapparentactof Dale. “Wedonotknowthecircumstances friend,” saidfriendandco-workerChad employeeand “He wasawell-trusted and theCarpenterinBallard. restaurant whereheworked,The Walrus atthe him andwaswell-respected Jeremy Price.Hehadfriendswholoved a Manhattanrestaurant,saidco-worker anewjobat weeks awayfromstarting six to18months. potential tobreakevenwithinthenext of between20-30percent,andhasthe has deliveredaninternalrateofreturn system. Launched18monthsago,it circulated backtotheaquaculture as nutrients.Thewateristhenre- recycled andutilisedbytheplants water andgassesfromthefishare aquaculture withhydroponics,where The systemcombinesconventional rocket, gargeer,thymeandsage. kale, swisschard,celery,pakchoi,wild Kuwait Office KSA Office UAE Office Canada Office

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April 2014 Gulf Gourmet S u pp lier tory

Maximum Impact

16 April 2014 Gulf Gourmet S u pp lier tory

Mads Houlberg has put his money where your mouth is. After turning around Unilever Food Solutions’ Middle East, Pakistan and Sri Lanka operations, the managing director for these regions now wants to bring about a revolution in UAE kitchens. With safety and sustainability his keywords, the effusive Australian tells Gulf Gourmet about his ambitious plans for UFS...

UFS recently won an award at Gulfood for phenomenally well. Our tea business sustainability. Can you elaborate on it? grew more than 25 percent last year. Unilever has made some pretty bold Although Unilever was surprised, we statements around sustainability in the weren’t. We hadn’t taken a conscious, past three-four years. For example, we serious approach earlier and this was the want to ensure that 100 percent of the The big challenge right now first time we got serious about it. vegetables used in Knorr products are is to get professionalism sustainably sourced. into the sales force. Also, Our dressings business grew 21 percent last year. Some of the Hellman’s These are not just UFS initiatives, fixing capacity in terms of products we have had here for a while they are Unilever initiatives. UFS is a production. are now being locally made. Egypt has business-to-business company. One of become a big manufacturing region the focus of our business is to ensure for us. Our fruit and savoury range food safety in the kitchen. It’s just a it from our factory in North America. And manufacturing is done there at a very matter of time that you will need food consumers love it. It’s a very different big factory. Unilever has just announced solutions in the kitchens here like you do product. As market leaders, it’s our job to that it would set up one more savoury in Europe and the United States. draw the categories. I find it unfortunate factory somewhere in the region. It will that people settle often for second best come into play at some stage but I think For instance, you can’t make demi-glaze because they are chasing price. But take that’s still two-three years away. sauce from scratch in Europe because the example of mayonnaise. It’s just beef bones are not allowed in the 2-3 percent of the build of a sandwich. We have a very good sustainable kitchen. Ditto with eggs. You can’t use But chefs and restaurant owners sourcing plan for Egypt. We continue to fresh eggs in daily operations in the are vulnerable to thinking it is very invest in our operations in Pakistan, Sri kitchen. Our job is to ensure the chefs expensive. They don’t know what good Lanka and Egypt because we want to here are educated on what is surely mayonnaise can do for you. expand capacity. coming up. The UAE is also taking steps towards food safety. Not much is known about UFS Is the UAE market a drop in the ocean operations here. Can you tell us more? for the region you handle? Sustainability is not just about food. I UFS has been in this part of the world, Not at all. I would say the UAE is as much am pushing our own sales organisation depending on the country, for 10-15 as 30 odd percent of our business. The to become paperless. We all have our years. It started when someone saw an level of investment we are doing here own responsibility as individuals to do opportunity in bulk products. And that’s is high. Expo 2020 will have an impact something for the planet. exactly the problem with the business on us. Even though it is a while away, it we have inherited. will keep the market buoyant. That said, You recently launched Hellman’s there are other regions also that are dressings here. Was there anything They saw an opportunity in bulk our growth drivers. Egypt, for example, special about the timing of the launch? products but not a lot of thought went especially on the tea side. We also have At the moment, we are trying to fix UFS into where it would go from there. a great business in Pakistan. All regions as a business. There was an immediate are contributing to our business, be it in gap in our portfolio to show off the best We are now sitting on the site of one terms of volumes or margins. products Unilever has to offer. One of of Unilever’s largest tea factories in the those brands was Hellman’s dressings world. We have just finished expansion We’re aggressively entering new from the US. We decided to get our ‘Rolls next door and we are going to invest countries. We have just entered Jordan. Royce’ in, so to speak. some more in there very soon. We are also assessing Iraq. But we have to consider its history over the past five- We couldn’t make it locally so we import For us, tea – Lipton to be exact – is doing ten years before moving forward.

17 April 2014 Gulf Gourmet S u pp lier tory

What is your bigger focus – I spent 10 years as a qualified chef and independent restaurants or big hotels? four years studying to be a chef. So that Our business tends to be built around put me in a good position at Unilever. tourism. We realise that we have a very I started with Unilever in Australia western portfolio and we need to move and essentially worked my way up - away from that. Tourism is big and 27% marketing and all the facets of sales you restaurants are huge for us because we could imagine. have a very good local portfolio as well. We have high In 2003, I went into a regional role, How we grow in the restaurants starting with Singapore. I helped build business is key to our strategy – there expectations of the marketing organisation there, then are about a 1,000 hotels in Dubai, 7,000 growing 25-30 moved to China to set up the business restaurants and 5,500 local tea shops. percent annually. Our there. I also spent two years in Thailand working on customer development and We have to cover this entire gap even growth was about sales. I was one of the three people who with our limited resources. We will go 27 percent last year were given the opportunity to head after restaurants. One challenge is the Unilever’s global strategy for sales. I vacuum in the market in terms of skills. across the region. handled Asia, the Middle East and Africa. The UAE is rich in senior chefs at five-star hotels. But you go down the ranks a little In 2010, I moved to Singapore, closer to and the lacuna shows. We have a role to Which are your most promising where Unilever had invested heavily in play in increasing the skills in the kitchen. products? setting up a head office for the Asia region. We have an edge in dressings and are My stint with the UAE started in 2012. Are you taking any initiatives towards focusing on that. We are drawing up a this? dressings strategy that will include sauces. I am a very passionate food services We are doing roadshows to up-skill person. Unfortunately, I have never been chefs. We also have a team to train We are also reinventing Knorr, having in retail, not because there has been no sales reps. These reps can help a look at our local and international opportunity, but because I am not done chefs skill up and offer solutions to portfolios. Last year, we brought with food services. It’s such a dynamic overcome challenges in the kitchen hollandaise sauce into the market and industry! In this region, the market is with our products. it was received well. It is an expensive evolving so fast. product but people will pay for it Can you tell us about your association because it is so good. What operational differences did you with the Emirates Culinary Guild? notice when you came here? The guild plays a fantastic role in Unilever has made an acquisition in tea The market here is very fragmented, supporting the culinary industry here. in the past eight months. Something with not too many big guys in the We use every opportunity with them new will definitely happen in the tea market. In the UK, or North America, to show off not only our products space shortly. We are testing some fresh or Australia, the market is very but also what we are doing for the brew solutions in the marketplace. Like consolidated, down to one-two players. industry. We like to get their feedback iced tea that’s brewed on leaf. This is This market is still evolving. on our activities and on where the exciting as it hasn’t been done anywhere opportunities lie. The idea is to be else before. It’s proprietary technology. The second thing I noticed here is collaborative in what we do. the high calibre of people in the However, we will not digress from our marketplace. The skill gap here is a lot How many brands and products does strategy. I won’t get excited and bring less than in Asia - Indonesia, China. UFS have in its portfolio? out a cake mix because that’s not in You can get really skilled people here, We have a three-brand strategy. There’s line with our strategy. We will stick to particularly from a manufacturing point Hellman’s dressings. In some markets, our categories. of view. Sales and marketing skills are we can’t use Hellman’s brand, so we use also readily available. Best Foods. Then we have Knorr. That’s We’d like to know something about our biggest brand globally for savouries Mads Houlberg... How big is the UFS business for within Unilever retail and food services. I have been with Unilever for 18 years, Unilever globally? Then we have Lipton. Currently, we have always in food services. I started out as We are a 2.8-billion-euro business. about 250 products across our business. a sales rep. I am actually a qualified chef. Although we are a sizeable business

18 April 2014 Gulf Gourmet S u pp lier tory

within Unilever, we are completely standalone, unlike in the case of our rivals.

Do you have any numbers on your growth? Since 2005, we have been averaging about 25-27 percent annually. We had a tough time in 2008-09, when the economic crisis hit North America and Europe. The good thing is that Asia was buoyant at that time. This is one of the reasons why UFS had not looked at the Middle East at that stage. Once things stabilised in Europe, it was time to start looking at other regions.

We have high expectations of growing 25-30 percent annually. Our growth was about 27 percent last year across the region. Growth in Egypt was the lowest at 13 percent.

What are the challenges you face? The big challenge right now is to get professionalism into the sales force. Also, fixing capacity in terms of production. We were growing in single digits earlier and suddenly, we are growing in the 20s. That puts pressure on the factory floor. We are spending a lot on expanding capacity, mainly in Egypt. We are assessing whether Sri Lanka needs more investment. I have been going to different countries to see what is needed there.

We are also looking at profitability. It’s a challenge and it will continue to be one. Raw material prices are rising and there is currency fluctuation.

What is your advice to young chefs? Explore, explore, explore. You have access to so many products here, more than in other parts of the world.

Of course, you must respect the culinary heritage of the UAE but consumers need excitement. You don’t want to go to the same old restaurant, have the same old buffet and the same old cream caramel or tiramisu. That’s boring! If our dishes don’t continue to evolve, we are not doing our jobs.

19 April 2014 Gulf Gourmet

brought to you by ustainable Kitchens S ustainable Say Yes To Vegetarianism Chef Anil Kumar, the culinary director of restaurant consultancy Food Wise, is a master of new concepts. From Memsaab in Jumeirah Lakes Towers to Mamatani Cafe in Jumeirah Beach Road, he has offered something new to foodies every time. Even celebrities and state heads swear by the India-born chef’s culinary talents. Today, he’s using his passion for food to give the world a sustainable future. Here’s how...

ant to live on a better, concepts and menus, he’s busy spreading chef Anil. “It takes about 13,000-15,000 greener planet? You don’t the message of vegetarianism. Not litres of water to produce one kilo of beef have to change the world, because he wants to deprive meat lovers but just 1,000-1,500 litres to produce a just change your diet. of their staple but because a kilo of meat kilo of any vegetarian food!” he says. W costs Mother Earth more than three Chef Anil Kumar’s solution to a times the resources that a kilo of any According to the banker-turned-celebrity sustainable world is as simple as it vegetarian produce. chef, there are multiple reasons why gets. Through his TV shows, his talks people must look at increasing their intake to schoolchildren and his innovative Is that hard to digest? Take the proof from of greens and reducing the meat they

Anil Kumar with the chef of Fuego restaurant in Souk Al Bahar

20 April 2014 April

Gulf Gourmet Gulf 21 Sustainable Kitchens April 2014 Gulf Gourmet ustainable Kitchens S ustainable

I am trying to show restaurant owners that they can create a vegetarian menu to give food lovers a chance to go for an environment-friendly option

put on their plates. “You reduce global warming, you save a lot of water, you lower pollution of water bodies, topsoil and rainforests and you prevent harm to wildlife habitat and endangered species.”

Livestock produces more methane and nitrous dioxide, gases that contribute to global warming. Also as more and more farmlands turn into animal farms, there’s less room to produce vegetables to feed the burgeoning global population.

The cause is close to chef Anil’s heart. As the culinary director of Food Wise, a consultancy that creates thematic restaurants, he has the opportunity to change the way the world eats. What’s more, chef Anil has also served celebrities such as Paris Hilton, Eddie Murphy, Amitabh Bachchan and Sonia Gandhi, among others. There was even a time when he was the corporate chef for India’s former prime minister Atal Bihari Vajpayee.

“I am trying to show restaurant owners that they can create a vegetarian menu to give food lovers a chance to go for an vegetarian dishes that are really good. foods. People don’t know that using local environment-friendly option.” You will be surprised to know even Arabic ingredients, putting more veg food than food has vegetarian options – like Mezze.” meats on the plate are small steps to a Who’d have thought Mexican food can go sustainable lifestyle.” all vegetarian? But chef Anil has achieved Chef Anil is a strong supporter of the this mean feat – through his concept ME Vegetarian - or the Middle East Meat lovers need not lose heart. Chef restaurant Fuego in Souk Al Bahar, he Vegetarian Group – campaign, which Anil believes that even those who has created a veg menu for foodies supports green foodism. His TV show, prefer non-vegetarian food can make who love their nachos and tacos and TREAT on Media One channel, also small adjustments that can help them enchiladas. “There are 40 odd dishes in spreads the message. On the show, chef contribute to a better world. “You can be a that menu. We have chefs from Mexico in Anil helps housewives plan and cook vegetarian one day every week or eat one Fuego. I want people to see it is possible. special meals for their loved ones. “I fully vegetarian meal daily. After a while Mexicans like meat but every cuisine has tell them about sustainable sourcing of you will start enjoying veggie meals too.”

22 April 2014 Gulf Gourmet ustainable Kitchens S ustainable

TYPES OF VEGETARIANS

A more effective strategy, perhaps, Cuisines are evolving fast, says chef participate in World Vegetarian Day, is to educate the younger lot about Anil. Food is no longer a seasonal which falls on November 26. Just like the benefits of being vegetarian. phenomenon, with international Earth Hour saves a lot of energy, one day Whenever chef Anil is called to schools sourcing, hypermarkets and exotic foods of purely vegetarian food can also make to speak to children, he ensures that changing the culinary landscape, not a huge impact on the environment. he shows them how a veg meal can necessarily for the better. “Earlier, you be ‘fun’ too. “I ask them about the ate seasonal foods which grew locally. “I want to ensure our future coloured veggies they like and show They were better for your health and also generations get to see the things them tasty veggie foods. Children can did not need as many resources as off- that we have seen. The way things be moulded easily. You can’t tell them cycle, exotic and imported foods need.” are going, they will be able to see all about global warming. You have to tell that we enjoyed only in museums,” he them about tastes and flavours. Show The founder member of the Asian warns. A plateful of greens to a greener them what can be achieved.” Chefs in UAE forum urges everyone to world. That’s food for thought.

23 April 2014 Gulf Gourmet

brought to you by mirati C uisine E mirati

Discovering an ancient gastronomic treasure Chef Amro Fahed Al Yassin has been cooking Emirati dishes for almost a decade. Moving away from the tried and tested he brings us an ancient delicacy called Jereesh Al Dijaj

Why chef of all professions? followed by the Marriott in Riyadh. I The dish uses chicken and wheat which For me it was a miss at becoming a came to Dubai in 2004 and soon moved were available for cooking. You can also construction design engineer that to Sheraton Jumairah Beach, then use lamb or vegetables. Traditionally landed me in the kitchen. The journey InterContinental Hotel, Sofitel City is it cooked using whole chicken was hard as it involved travelling across Centre Hotel, and then Time Hotels. with bones, but in the hotels we use countries and understanding cultures boneless chicken. and cuisines. It was destiny. During this journey what has been your biggest challenge? Every time I cook this dish, it has been I was to follow in my engineer father’s The toughest was when I handled very well received and I am forced to footsteps but a mistake in the admission cooking for 2,500 guests daily for a week make twice the quantity as compared form changed my life. I was given a at the Sheraton. It was South African to the other Emirati dishes I make. A choice of professions in the admissions cuisine week. We brought three chefs variant of this dish is also popular in form. By mistake, I checked ‘lawyer’ from South Africa and 50 kitchen staff neighbouring Gulf countries. instead of ‘engineer’. They offered me a from outside. It was a food festival. Our seat in law and that did not pan out as hotel had turned into a factory. That was How was it using Nonions in your dish? expected and I am here. the biggest event I had ever handled. For preparing a dish as large as this, Nonions has turned out to be a great Can you tell us about your career thus far? How did you learn to cook Emirati dishes? product because it saves both time I am currently a World Association of I started cooking traditional Emirati dishes and money and allows the chef to Chefs Societies-certified international in 2005 while at the Sheraton Jumeirah. focus on the most important part judge, founder of the Arabic Chefs in It was a favourite of the owner of the of his job – cooking. Another great UAE association and a chef trying to hotel. During Ramadan he would come advantage of using Nonions is that it bridge the divide between French and daily and we had to prepare something has natural goodness that gives better Arabic cuisine. new each day. We could not repeat a dish taste and aroma. and that forced me to dig deep into the Reaching here has been a great culture and unearth some beautiful dishes Finally, what is your advice to young experience. My first tryst with a that were famous in Emirati cuisine. chefs who want to gain the kind of professional kitchen was at the age of diverse experience that you have? 14. I would work in restaurants to make Could you tell us about the Emirati Do whatever you think is right but first some extra pocket money in Damascus. recipe you are sharing with us today? you have to listen to what the seniors I have prepared for your readers an say. If they say something is wrong, ask By 19 I had joined a hotel training centre. ancient Emirati recipe called Jereesh Al them why it is wrong. My first real job was the pre-opening Dijaj. It used to be a very popular dish of the Regency Park hotel, now a big among those that dwelled in the desert. More importantly, don’t forget to dream. brand in Syria. I then joined an authentic This was considered a good dish to cook You alone can make your dream come Chinese restaurant before moving to a especially on a rainy day; basically help true. And once you’ve achieved a dream, seafood speciality restaurant in Saudi tide over cold weather by providing don’t rest on your laurels. Move on to Arabia. I then worked with Holiday Inn energy to the body. the next dream.

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Jereesh Al – Dijaj Dry lemon 3 pcs 5 minutes after that add tomato paste, Ya Reesh Al Di – jaj Bay leaves 3 pcs Nonions - Fried Onion Paste and mix Cardamom powder 5 pcs well for 5 minutes, add the water and Ingredients Cloves 5 pcs bring them to boil for other 10 minutes. Chicken thigh bone-in & skinless 500 g Plain Yogurt 100 g ŠŠThis will be the exact time for adding Jereesh ( broken wheat) 500 g Fried chilli red & green 3 pcs for garnish Jereesh to it, but before that remove Corn oil 50 ml Fresh coriander leaves 2-3 sprigs for garnish 3 pieces of chicken a side, then add Miraya - ginger garlic paste 30 g the Jereesh wait till it boils, reduce Nonions - fried onion paste 100 g Method the heat to the minimum and cover Nonions - fried onion 40 g ŠŠIn heated cooking pan, add corn oil then for 15 minutes, during that time, roast Fresh tomato sliced 2 pcs Miraya - Ginger Garlic Paste, sauté it three pieces of chicken in the oven for Tomato paste 100 g nicely till the aroma arise then add the 10 minutes. Remove the Jereesh from Salt 10 g chicken keep mixing them on medium heat, add the yogurt and mix well. Cumin powder 20 g heat for 15 minutes ŠŠPut Jereesh in the plate and place the Turmeric powder 10 g ŠŠThen add all the spices and mix on low roasted chicken on it and top them with Coriander powder 20 g heat for another 15 minutes, follow the Nonions - Fried Onion and garnish with White pepper powder 10 g mixture with sliced tomato and sauté for chili and fresh coriander leaves. Serve hot

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Gulf Gourmet Gulf CHANGER THE GA ME Many yearsago,AlenThongjumpedfromthefryingpan Dubai’s cardfortheculinary world.TheUK-born calling what makes the managing partner ofJohnHoltFoods what makesthemanaging partner of thekitchenintofirebusiness. Butthat’s not a part ofhistory.Whatdoesishis roleinsettingup a part founder of the Emirates Culinary Guild tells founder oftheEmirates CulinaryGuildtells Aquin George abouthis lifeandtimes... April 2014 April

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29 Cover Story April 2014 Gulf Gourmet C over S tory

Alen with his son Josh

nce upon a time in the West, soon made a senior commis. a little British boy all of six donned an invisible apron He credits the job with keeping him and tossed up some sliced “off the streets and out of trouble”. Opotatoes into the fryer, whipping himself He says, “Every young man or woman up not just a meal but also a meal ticket People appreciated what should work in a five-star hotel. It’s a to a better life. I did. Running a business great learning ground and the high life is a thankless job. People motivates you to get one.” The year was 1948. Alen Thong, comfortable in his Liverpool home that think you are making a Wanderlust bit Alen soon. He “roamed teemed with family members, had never lot of money, but they around a bit” and found country house dreamed he would change the culinary hotels. “Many were monasteries and priories landscape of a land far away and very don’t realise how mentally that were turned into hotels. They were different from his own. Destiny, however, challenging it actually is... beautiful.” Menus at these hotels were is an unpredictable goddess. Picking him limited and changed daily. That’s where up from a rough neighbourhood when he they scored over bigger-format hotels. was 15, she plonked him straight at the in cooking too,” he recalls. His father “There were five starters and five main high-brow Adelphi Hotel in Liverpool. being Chinese, he did develop a taste for course options and one dessert. The menu And there began a remarkable career Chinese food early on. changed daily and the food was delicious!” that could lend Hollywood a plot or two. Somewhere along the way, Alen realised At the time, being an executive chef did Today, 72-year-old Alen is the managing cooking was his calling. “At the time, no not excite Alen at all. As someone who partner of John Holt Foods. Illustrious one knew what a chef was. I got a job at wasn’t good at “lateral relationships”, the designation may be, but that’s his Adelphi hotel and suddenly, saw a different he found people management a chore. secondary identity. For, he is the man world. The hotel had rich guests who made Instead, it was the guest’s taste buds who founded the Emirates Culinary you want to be like them. I worked hard, and compliments that gave him a high. Guild, perhaps the best visiting card of even did double shifts and worked on chefs in the Middle East. holidays, but life there was good. We were Life changed course again in 1976, when paid peanuts, but back then you didn’t he was invited to Oman to help open a Send Alen off on a trip down the memory need a lot of money to have fun.” nightclub, a concept unheard of there lane and you can see nostalgia light up at the time. “Today, it seems funny but his face. “I lived in a big family with my Bonding with as many as 50 guys his at the time, the nightclub was under grandparents, uncles and aunts, and my age over dinners and drinks, Alen learnt the regulator of sports clubs and we mother. I lost my father when I was two, the ropes rather fast. “Service started used the rugby club licence to run the so I didn’t know him. My mother was a at 7pm and ended at 9.30pm. You really nightclub; and every six months we were good cook and I was always interested had to hustle.” A quick learner, Alen was fined,” he says with a laugh.

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In some ways, that nightclub was a revenue and international momentum.” game-changer for Oman. Big hotels had to follow suit to retain their customers. Fame and accolades apart, Alen loves “Intercontinental was the first to open a the opportunities that the guild gives nightclub after us.” As a chef, I was the one that youngsters. He confesses to feeling a wore the pants. I decided sense of personal achievement every A fatality at a New Year party at Al time a young chef in Dubai manages to Sabeer Club spelled trouble and the what I wanted. But as a impress an international judge. nightclub was shut for a while before supplier, I had to accept a being reopened. After spending a couple Alen, however, does want more out of of years in Oman, Alen returned to the ‘no’ and even criticism. You young chefs. “Some of them are good, UK, but made his way back to the Middle had to be humble some are awful. But the biggest problem East again with a job in Bahrain. is that most are not comfortable with the English language. It then becomes A year and a half in Bahrain later, he was very hard to get through to them.” Lack invited by an ex-colleague in 1982 to join of communication makes it difficult to a food supplier in Dubai. His marriage to explain things to them and such young the company, known as Cobellon Ltd at Even as he played the game of corporate chefs tend to make a lot of mistakes on the time and John Holt Foods Ltd now, chess, he stayed active on Dubai’s technicalities, Alen rues. has lasted 35 years and is still going culinary circuit. A Salon Culinaire cooking strong, except a few hiccups. “It was competition was being organised by a His other grouse is that young chefs a very different job from being a chef. hotel chain. Chefs from the hotel walked “prepare too much”. “They think that Perishable food had to be picked up from away with top prizes and some murmurs more is good. There is no need to make airport and delivered to hotels and chefs. of dissatisfaction began in the culinary so many kinds of sauces and prepare so Most of the times, I would have a nine- corridors of Dubai. Some high-handed many things. Stick to what is needed!” to-five job. Only weekends were hectic.” officials at the organising team made the situation worse by disqualifying certain Also, he’d like to see more aggression Alen admits he had to adjust his attitude participants for frivolous reasons. The in young chefs. “A certain amount once he was out of the kitchen and into last straw was when Alen was accused of of aggression is required to drive the food supply business. “As a chef, I was trying to make money for his company by you forward. Many young chefs lack the one that wore the pants. I decided participating in the event. initiative. They follow orders well but what I wanted. But as a supplier, I had to they don’t take up things on their own.” accept a ‘no’ and even criticism. You had Having many loyalists among chefs, to be humble.” The positives were that he found tremendous support within Changing the industry means Alen’s life his knowledge of food expanded and he the industry. Alen, with a couple of has changed a lot too. The honorary life developed a deep understanding of the influential chefs, then founded the member of the World Association of needs of chefs of different nationalities. Emirates Culinary Guild in 1991 to give Chefs’ Societies hasn’t stepped into the Strong bonds were also formed with all chefs a fair shot at showcasing their kitchen for decades now. Does he miss chefs big and small, ties that would talent at the Salon Culinaire. The first those days? “I don’t miss the hard labour. later come in handy. Salon Culinaire under the guild followed At that time, I could work all day and stay just a year or two later. out partying all night. I had boundless At the time, Dubai did not have a formal energy. I am older now and I have to pay platform for chefs to interact. Alen, with Getting sponsors was rather hard at the heed to health and family too.” his experience as a chef, would socialise time. “But MLA and Nestle were on board with some chefs on weekends. “Things from the very beginning.” What he does miss is the glamour of were evolving back then. The first Gulf being a chef – the compliments and the Food was being organised.” Now, the Salon Culinaire is synonymous adulation. “People appreciated what I with the ECG. Young chefs prepare did. Running a business is a thankless Much was changing at Cobellon too. In for months to bag prizes in different job. People think you are making a lot the mid-80s, the company was taken categories. According to Alen, the guild’s of money, but they don’t realise how over by UK-based John Holt group. president chef Uwe Micheel deserves a mentally challenging it actually is.” After a long eventful journey with the special pat on his back for aggressively revamped company, Alen became one of marketing the ECG and Dubai abroad. Then again, when has Alen Thong shied the people to buy out John Holt Foods. “If we lose him, we will lose a lot of our away from challenges?

33 34 CHIEF SPEAK Gulf Gourmet 2014 Gulf April April 2014 Gulf Gourmet C hief Sp ea k ustainable Kitchens S ustainable

THE ILLUSTRIOUS INDIAN From the kitchen to the corporate boardroom, Raman Khanna’s career has been as illustrious as his personality. After years of serving up culinary masterpieces, he hung up his pots and pans for a shot at setting up hotels and restaurants from scratch. Today, as chief operating officer of Qatar-based Global Hospitality & Restaurant Development Company, the India-born Khanna is eyeing new horizons to set up concept restaurants. In a casual chat, he tells Gulf Gourmet where he comes from and where he is going next..

35 April 2014 Gulf Gourmet CHIEF S P EA K

Can you please tell us something about went to the US and my maternal uncle yourself? loaned me money for fees. He supported I was born and brought up in Delhi in India. me. My other family members were My father was also posted in Srinagar, shocked. They asked me if I wanted to be which was my home for nine years. He Talent is more about a good a khansama, which means cook in Hindi. worked with the Reserve Bank of India. At the time, cooking was considered a attitude and training menial job. But I was determined. I left India in 1986 after doing a three- year internship at the Oberoi in Delhi, Many Asian chefs from India and Sri Dubai is known to be a melting pot of joining the Culinary Institute of America Lanka came to me and told me that my cultures. Then why is it that few Indians - or the CIA as it is known - in the United win gave them hope and that was the have been able to make a mark here as States to get a degree in culinary arts. greatest compliment for me. opposed to, say, Sri Lankans? After graduating from there in 1988, I The perception is that Sri Lankan chefs started working in the kitchen of Hilton After being with Abu Dhabi Hilton for 10 are very good at pastry and cold kitchen International at the World Trade Centre years, I reached a point where I wanted while Indians are usually good at in New York. to leave. So when I was asked to help butchery and the hot kitchen. So the Sri open the Emirates Palace, I took it up. Lankan chefs get more exposure because In 1990, I was given the opportunity they get the final word. I am not quite to work for one of the top chefs in the How did your family react when you told sure if the ratio is skewed though. For a Hilton group - Albert Schnell. I went them you wanted to be a chef? long time, India had a good standard of to work with him in Toronto as a sous The reaction was mixed. My father, being living so most people were happy being chef. He is my mentor and I learnt a lot a banker, wanted me to get into banking. there. But Sri Lanka was going through from him. I spent two years there, then But cooking was my passion. I studied conflict and chefs from there were glad moved to Washington DC with Hilton geography at the Delhi University. I could to move here. That might have also International. have gone into climatology or some played a role. such. But when we were in Delhi and my Later, Abu Dhabi Hilton was going through mother was in Srinagar, someone had to How was your experience at the a major revamp. It was adding a new cook. My brother didn’t even know how Emirates Palace? building, a garden and a ballroom. I was to boil an egg. So I did the cooking. First It was the toughest opening I have asked if I would like to go to Abu Dhabi. I it was a need. Then our friends started ever done. I didn’t see my family for consulted a friend of mine who was in Abu coming over because my house became five months. That’s when I realised I Dhabi and taking his advice, I came here a party place. I would end up cooking. I was burning out. It’s different when as an executive sous chef in 1994. started with omelettes, then moved on your guests are the heads of state and to chicken curry and lamb curry and so the royals. It’s a big responsibility and I was supposed to head to Durban in on. Everybody was impressed and said you pay with your health. My teenaged 1997 to open a Hilton hotel there as an that my food tasted good. daughter once told me that I don’t care executive chef. But there were two royal about the family. That’s when I decided I weddings and my transfer was cancelled. A friend of mine had an uncle who was had to put an end to this. I stayed back and opened many concepts a corporate chef at the Taj. I was invited for the Hilton thereafter. to an event and I liked seeing him in Thanks to my good relationship with the his uniform with golden buttons. It was office-bearers of the royal family, I was I also did state events for the president, glamorous. I was impressed and thought given a chance to join ALDAR Hotel and the first lady and for the royals. My team how wonderful it would be to be a chef, Hospitality. That company paid for me to also participated in the Dubai Salon go around the world and learn about go to Cornell University. I went back to Culinaire and won it back-to-back in the different cultures. college to get a certification in hotel real late nineties and early 2000. I broke the estate. Then, they sent me to Brussels to glass ceiling by becoming the first Indian Later I made enquiries and decided to negotiate a hotel contract. executive chef in the Middle East. It was join the CIA, which is one of the world’s difficult for people to digest that a team best schools for chefs. I realised then So I went from cooking and running the headed by an Indian won the trophy two that the CIA needed six months’ industry kitchen to negotiating hotel contracts, years in a row when there were so many experience for admission. That’s how getting involved in design of hotels and chefs from all over the world there. I started my apprenticeship with the restaurants. Oberoi but then decided to finish the It was a matter of great pride for me. entire three-year training. After that, I Six years I got a real high travelling the

36 April 2014 Gulf Gourmet C hief Sp ea k ustainable Kitchens S ustainable world, negotiating contracts with the Yes, you have to be at the right place at likes of Ritz Carlton and Oberoi and even the right time but you also have to do that the Hilton. It was a great feeling. extra bit to succeed. If you are an executive sous chef, you have to work at the level of I did it until ALDAR Hotel decided it an executive chef. If you work within limits, wouldn’t do any more development. you won’t be noticed. You have to show Everyone knows the story of the economic people you are ready for bigger roles. downturn. Even then, I was the last one to leave the AlDAR Hotel. I was the first one What is your opinion of young chefs to come in and the last one to leave. these days? Some are hungry to learn but all of them In the time, I negotiated 30 hotel are in such a hurry. I put in five years in agreements, signed 24 and actually the profession before I made a cent. I am delivered 7 hotels. I coordinated 22 not sure any of them today are willing restaurants in the seven hotels. Some to do that. They are not trying to perfect of those concepts were my own. When the basics. If you put them in a situation I drive by Emirates Palace today, I feel that is not familiar, they are lost because thrilled that I am part of its history. they don’t have depth of knowledge. Executive chefs too don’t have enough Then Abu Dhabi National Hotels came experience and they don’t want to spend and asked me to join them as corporate time training young chefs. director for restaurants division, which I did. I helped them open the Ritz How difficult is it for you to get talent Carlton. Later, people came from Doha in to Doha? Qatar to offer me partnerships to open Very difficult. But I do believe that restaurants, which is what I am doing. getting people with the right attitude and training them can do the trick. In How long have you been in your current my previous roles, we even got into role? the kitchen some housekeeping boys I have been here for one and a half years. who were willing to learn. I would train It’s not easy to establish a company them and some of them are now sous with the aspirations they have. The legal chefs. Sometimes it’s better to have and regulatory procedures are different people who don’t know anything but in Qatar. It’s a market that is learning. have the right attitude because you Dubai also had a learning curve and can mould them. They don’t come with Qatar is going through that. If you are an executive sous preconceived notions. There are no short cuts to good food. Talent is more about a I looked at IFS and they also have chef, you have to work at the good attitude and training. restaurant brands. How different is level of an executive chef. what you are doing for them? If you work within limits, When will we see your first concept Their restaurants are quick-service come to life? restaurants. They brought me in to you won’t be noticed. You In a few weeks. I have most of the people develop high-end restaurants. I am have to show people you are on board. I am just finishing up things developing a 1,000 square metre French and French Olive restaurant will open patisserie, bakery and Italian restaurant ready for bigger roles very soon. It’s a French patisserie and an and a 2,000 square metre multi-concept Italian restaurant Doha. restaurant. Also, a Turkish restaurant. When I was younger, I could get away I am also looking at creating a local with not sleeping for 48 straight hours, What are your future plans for this restaurant with a modern presentation. doing an event for 7,000 people in a day, company? running 9-10 restaurants. I paid the price They would like me to keep on rolling With your new profile, do you miss being with my health and my family also paid a out restaurants. We want to enter Saudi in the kitchen? price. But there is no gain without pain. Arabia, mainly Kuwait and Bahrain. The Not really. Been there, done that. I have UAE is also on the cards but that market to move on now and respect my age. I succeeded because I went that extra mile. is saturated now.

37 38 Pastry Power April 2014 April

Gulf Gourmet Gulf did andacheffromEmiratesTowers he toldmeapplyforajobinDubai. I he taughtme.Hewasimpressed and therecipes and Iwouldwritedownall come fromDubai.Ilearntalotunder him In SriLanka,wehadachefwho had How didyoucometoDubai? pastry chefin1999. pastry kitchen.That’s asa howI started a weekorsoandthenmoved metothe vacancies inthepastrykitchen.Hetook the executivechefiftherewereany hotthere.SoIasked it wasreally that foraweekbutIdidn’t likeitbecause They putmeinthemainkitchen.Idid because Ihadtrainedthere,gotajob. At thattime,jobswerehardtofindbut joined theHolidayInnhotelasatrainee. thesix-monthcourse,I course. After they hadseatsonlyinthehousekeeping join ahospitalityschool.Unfortunately, Colombo. Ihadtomove toColombo that’s abouteight-ninehoursawayfrom I amfromSriLanka,avillage the kitchen? usaboutyourearlydays in Can youtell as atraineeandwentforwardwithit. kitchen baking. SoIjoinedthedesserts of absolutely loved thesweetsmell I I feltthatcookingwasupmyalley. that waitingonpeoplewasnotforme. two-three weeksonthejob.Irealised restaurant. Butthatchangedafter uniformandgoingoutintothe smart industry, Ipreferredwearingawaiter’s In myearlydaysinthehospitality outlikingthekitchen. I didnotstart industry? Howdidyouenterthe pastry skills. heardsomuchaboutyour We’ve all the UnitedArabEmirates.Hegivesaquicklowdownonhisjourney.... Dubai isintheenviablepositionofbeingoneculinaryambassadors Weerasinghe, theexecutivepastrychefatTheAddressDowntownHotelin ofDubai,Achala From acosycornerofSriLankatotheglitzygalleries theCANDYMAN brought toyouby the recipes.Ievenspendalotonbooks; everything bybuyingbooksandreading Self-learning mostly.Itaughtmyself To whatdoyouoweyoursuccess? pastry chef. two-three yearsandwaspromotedto Renaissance hotel,whereIworkedfor there fortwoyearsthenmoved to Iworked Dusit hotelasachefdepartie. twoandahalfyearsthere,Ijoined After original designation. joined there,Iwaspromotedbacktomy a demotiontotakethatjob.ButonceI took interested andIsaidyes.actually as aCommisIII.HeaskedmeifIwas meandsaidtherewasavacancy called competitions? usaboutyourexperienceatcooking Tell come ifyouareagoodchef. the plate.Don’t chasemoney.Moneywill on focus onputtingthebestdesserts Youimportant. needtoworkhardand Presentation andtechniquearealso and youalsoneedmanagementskills. You havetobepassionateaboutit chef? chef shouldhavetobecomeapastry things a What arethemostimportant touches. my owningredientsandaddcreative take theideasandtheninnovate with as much400dirhamsonabook.I April 2014 April

Gulf Gourmet Gulf 39 Pastry Power April 2014 Gulf Gourmet Pastry Power Pastry

I participated in Salon Culinaire and Chocolate Crack Chocolate Caviar won the pastry chef title in 2009, 2010 and 2011. At the Dubai World Culinary Championship, I learnt a lot. We made mistakes but also learnt.

You are a part of the first UAE culinary team. What are your expectations from the upcoming Singapore competition? I want to take gold in both team and individual events.

And what are your future plans? I would like to settle in Australia. Maybe open my own pastry shop and also a school to share my knowledge and experience with youngsters who want to become chefs.

What did you make for us today? I created something for our young upcoming pastry chefs to learn from. My piece is a modern take on pastry with a lot of flavour. I saw the recently concluded Salon Culinaire and of the dishes were not well made or presented. Ingredients I hope youngsters can learn something Sugar 50g from this. Cocoa Powder 20g Water 200g Tell us about the Anchor products you Agar agar 2.5g used. Sunflower Oil 1litre I used the Anchor butter and cream. I loved both. The cream has higher volume Method while the butter is smooth, has good ŠŠMix all the ingredients and bring to boil texture and nice colour. Both give good stirring. flavour to the final product. ŠŠPut the sunflower oil in a container and let cool it down until 10 oC. Ingredients ŠŠWith a syringe, let fall drops of mixture into Sugar 250g the oil and leave in for 2 minutes Glucose 250g Dark Chocolate 115g Praline Soil

I taught myself everything Method by buying books and ŠŠHeat the glucose and sugar 156o C ŠŠThen mix the chocolate reading the recipes. I even ŠŠPut the silmat spend a lot on books; as ŠŠThen make the powder blender much as 400 dirhams on ŠŠSift into the silmat and bake it 200 oC around 5 minutes. a book. I take the ideas ŠŠRemove from the oven and cut it to and then innovate with my rectangle shape. ŠŠThen take the PVC pipe and roll it. own ingredients and add ŠŠKeep it in an air tight container. creative touches

40 Š Š Method Simple syrup Vegetable gelatinpowder Water 50g Carrot Juice Ingredients Carrot jelly Method Maltosec 100g Praline Paste Ingredients Š Š leave it30minutes. boiltogetherandput intotheringand All mixedtogetheruntilgetthecrumble. All 400g 50g 25g 75g Š Š Š Š Method Alginato Gluconolactato Sosa Puree Raspberry Ingredients frambuesa Esferiicacion de Method Achor WhippedCream 1500g Galantine Leaves Milk Chocolate Dark Chocolate Achor Cream Water 100g Sugar 375g Egg yolk Ingredients Chocolate Mousse Caramel Š Š Š Š together. and gluconolactto Mix theraspberry the chocolatethenmixandkeepinchiller. At thesametimeaddwhippedcreamin deglaze itwiththerestofcream. Make acaramelinpotwiththewater; cream upto70%. Melt thechocolate,whipped1500gof (1L Water, 5gAlginato) 250 g 300g 50ml 05pc 750g 375g 5 g Š Š Š Š Š Š Š Š Sponge Pistachio Micro Method flour All-purpose Sugar 85g Pistachio powder Almond Powder Egg White Ingredients Š Š Š Š Š Š Š Š Put intothemouldandfreezeit. Mix Alginatoandwatertogether. strain intoaniSiwhipper. ingredientsinablenderand Process all minutes alginate mixtureandleave itfor5to8 intothe ball Put thefrozenraspberry for a2-3hours. Charge with2N2Ochargersandrefrigerate the plate. Then remove fromthealginateandplacein cups upsidedown andsetasideuntilcool. Cook for40secondsinamicrowave, flip cup 1/3full. each cups, shakewhippervigorouslyandfill cutsinthebaseofplastic Make 3small April 2014 April .

Gulf Gourmet Gulf 1- 1/4cup ½ cup 6tbsp 28g 41 Pastry Power April 2014 Gulf Gourmet

brought to you by Y oung C hefs Madinat Mayhem This month, the boys from Madinat Jumeirah take the Nestle Professional Golden Chef’s Hat Competition to a whole new level with their exemplary performance

Ruchi Shueng-Li Thammitage Fodil Baghal

wo of UAE’s finest young chefs founding member of the Emirates over 75% of 8-year career in Dubai, he’s have come together to create Culinary Guild Young Chefs Club is no now among the more recognised names in an unbreakable bond and to novice to competitions. Having just the young chefs circuit. raise the performance levels of won the Taste of Ireland competition theT on-going Nestle Professional Golden and looking forward to taking part in the The youngster with a good command Chef’s Hat Competition. Here’s why they Taste of New Zealand contest, he has of the English language and a happy are among the leading contenders to win more medals than he cares for. attitude candidly reveals that he was the competition far from impressed by some of the “After having won 30-odd medals, I now previous contestants. He explains, “The Ruchi Shueng-Li do not even mention it in my CV,” says the availability of great products should Thammitage young lad who comes from an illustrious force us to make new things with it. For This 27-year-old former chairman and family of chefs in Sri Lanka. Having spent example, some of the other contestants

42 April 2014 Gulf Gourmet Y oung C hefs

seem to have used mashed potato sauces we created received an instant Tropez as Chef de Partie where production powder to make just that. I tried to be shine; something which otherwise is a took place for the 24 outlets. He remained different and used it to make croquettes. struggle. The taste was nice too,” he says. in Saint Tropez and joined the Brasserie des Arts as Senior Chef de Partie and thereafter Working with these products has been Fodil Baghal the YTL Groupe Muse Luxery Hotel also in a challenge he says as being creative This 24-year-old French junior sous Saint Tropez as Sous Chef. was fundamental to the entire process. chef works in the Central Pastry kitchen “I have never before used any of the at Madinat Jumeirah and will be in He came to the UAE in 2011 to join Nestle products that I have used in the Singapore this month to part take in the Hilton Resort & Spa in Ras Al Khaimah competition. This is because at work we young chefs challenge alongside global and thereafter joined the Madinat make everything from scratch,” says Chef heavy weights. He too is not new to Jumeriah Resort & Spa, where he’s been Ruchi, who is currently the Junior Sous the world of competitions having won working for nearly 18 months. He says Chef at the Mia A Salam’s main kitchen medals at various international chef with a smile, “Using the Docello products and manages a team of 17 chefs. contests from South Africa to South from Nestle Professional was really a Korea in his relatively short career. great experience. For example, I could “Forty minutes was more than ample make a cube with my Crème Brulee. This time for me because it became really He began his career as a Diplomat in Aux would not have been possible otherwise. easy to create the basics. The mashed Delice Cholaterie in Draguignant, France and Also, this was the easiest chocolate potato only needed hot water and the then moved to La Tarte Tropeiziene in Saint mousse I’ve made in my life!”

43 April 2014 Gulf Gourmet Y oung C hefs

Tribute to lamb Olive oil 10ml Basil 10g with aerated Lamb & apricot roulade Parmesan 10g carrot puree & Lamb shank 100g Olive oil 5ml marrow croquette Thyme 5g Mustard 5g Rosemary 5g Salt and pepper To taste Ingredients Dry apricot 70g Aerated carrot puree Pepper crusted lamb cutlet Egg 1No Carrots 100g Lamb cutlet 80g Salt & pepper To taste Skimmed milk 100ml Black pepper 10g Olive oil 10ml Onion 10g Red pepper 10g Herb crusted lamb loin Garlic 10g Malden salt 5g Lamb loin 80g Butter 5g Mustard 10g Bread crumb 40g MAGGI® Chicken Stock 10ml Salt & pepper To taste Parsley 15g Salt & pepper To taste

44 April 2014 Gulf Gourmet Y oung C hefs

Marrow croquette Thyme 5g pepper. MAGGI® Mashed Potato 50g Rosemary 5g ŠŠSear and cook it in the oven for 3 mins Bone marrow 30g MAGGI® Chicken Stock 20g on 170’C. Bread crumbs 5g Butter 5g ŠŠBlend the crumb, parsley, basil, Egg 1No Salt & Pepper To taste parmesan, olive oil together until Flour 10g Sautéed mushrooms & onion become green powder. Salt & pepper To taste Shimeji mushroom 10g ŠŠTake the loin out from the oven and Sous vide vegetables Erinji mushroom 10g apply mustard and crumb with the Romanesco 10g Smell red onion 10g above mixture. Radish 10g Garlic 5g ŠŠPut it back in the oven for 2 mins. Peruvian asparagus 10g MAGGI® Chicken Stock 20ml ŠŠSauté butter, onion, garlic, carrot. Baby carrot 10g Butter 5ml ŠŠAdd the chicken stock and skimmed milk. Baby fennel 10g Salt & pepper To taste ŠŠCook until the carrot becomes soft. Sweet potato & potato pave ŠŠBlend and pass it through a fine sieve. Sweet potato 30g ŠŠCorrect the seasoning. Potato 30g ŠŠAdd hot water to the potato powder until Salt & pepper To taste mixture is hard. Chef® Demi Glace 30g ŠŠAdd bone marrow to the potato and Thyme jus season with salt and pepper. Chef® Demi Glace 30g ŠŠForm the mixture into small balls. Thyme 5g ŠŠDust it with flour, dip it in egg and Garlic 2g crumb it. Olive oil 3ml ŠŠFry the croquettes until golden color on Crush Pepper 1g 180’C. ŠŠClean all the vegetables. Preparation and cooking ŠŠDissolve the stock in water. ŠŠClean the cutlet and season with salt & ŠŠPut all the ingredients in a vacuum pack pepper. bag and seal it. ŠŠSear the meat with olive oil. ŠŠSous vide it until the vegetables become ŠŠRoast the peppers and crush it. soft. ŠŠApply mustard on the seared meat and ŠŠSeparate all the vegetables and season crumb it with crushed pepper. with salt & pepper. ŠŠCook it in the oven for 10 mins on 170’C. ŠŠClean the mushrooms and onions. ŠŠClean the shank and cut into a thin layer. ŠŠSauté it with butter and garlic. ŠŠKeep the off cuts separate. ŠŠRemove the mushrooms. ŠŠHammer the meat and season with ŠŠAdd stock and cook the onions until soft. thyme, rosemary, salt & pepper. ŠŠPut back the mushrooms and season ŠŠBlend the apricots, lamb off cuts, egg, with salt & pepper. salt & pepper and put the mixture into a ŠŠSlice the potato & sweet potato and piping bag. blanch it in water. ŠŠPipe the mixture on to the thin layer of ŠŠArrange a layer sweet potato in a terrine lamb and roll it in to a cylinder shape. mold. ŠŠWrap it with film wrap and keep it over ŠŠLay the potato on top of it. night. ŠŠPut another layer of sweet potato. ŠŠPoach the roulade for 3mins. ŠŠRepeat the process. ŠŠRemove the wrap and season with salt & ŠŠBake it in the oven for 30mins. pepper. ŠŠCut the pave into shape. ŠŠSear the roulade and cook it in the over ŠŠGlaze it with demi glaze. for 10 mins on 170’C. ŠŠDissolve the demi powder in hot water. ŠŠCut it in to 2cm thick slices. ŠŠSauté the thyme and garlic in olive oil. ŠŠClean the loin and cut in to 3x 3 cm strips. ŠŠAdd the demi glaze. ŠŠRoll it into cylinder shape with film wrap. ŠŠSeason with crush pepper. ŠŠKeep it over night. ŠŠStrain the mixture and reduce to the ŠŠRemove the wrap and season with salt & right consistency.

45 April 2014 Gulf Gourmet Y oung C hefs

Vanilla crème Docello® Panna Cotta 150 gr ŠŠFill the molds and cool in refrigerator for brulee with MAGGI® Coconut Powder 200 gr 1 hour. coconut chocolate Water 300 gr ŠŠPut the appropriate amount of cold milk mousse and Cream 500 gr ŠŠMix powder with milk using a whip until a pannacotta Meringue coconut homogenous mixture has been obtained, Egg white 200 gr ŠŠWhip with a mixer for 2 min a low speed Ingredients Egg white powder 20 gr and 5 min at high speed Crème brulee Sugar 400 gr ŠŠAdd the crunchy ball portion and cool Docello® Crème Brûlée 250 gr MAGGI® Coconut Powder for 2 hours. Milk 1000 gr Blast cake chocolate ŠŠBoil milk and glucose remove from heat Cream 500 gr Egg 190 gr and cool at 25 degree Vanilla stick 1 stick Sugar 120 gr ŠŠAdd the chocolate mousse powder and Panacotta chocolate Docello® Chocolate Mousse 60 gr store it in chiller for 24 hours Docello® Panna Cotta 150 gr Flour 95 gr ŠŠBefore wiping add the cold cream in. Milk 500 gr Red color 2 gr ŠŠBoil milk and cream remove from heat Cream 500 gr Butter 95 gr add the panna cotta powder, then bring Chocolate milk 36% 220 gr back to boil Chocolate mousse Preparation and cooking ŠŠFill the molds and cool in refrigerator for Docello® Chocolate Mousse 250 gr ŠŠBring to boil the mix milk, cream and 1 hour. MAGGI® Coconut Powder 500 gr vanilla stick ŠŠWhip the egg white with the egg white Chocolate crunchy ball 100 gr ŠŠRemove it from the heat add the powder powder 24 carat Chocolate mousse and stir well for 3 min ŠŠAdd the sugar pipe a drops Docello® Chocolate Mousse 125 gr ŠŠPortion in the mold and child for 1 hour. ŠŠDust with coconut powder Milk 325 gr ŠŠBoil milk and cream remove from heat ŠŠMix everything in a robot coupe Glucose 15 gr add the chocolate ŠŠput the mix in a espuma gun pipe it in Cream 465 gr ŠŠAnd the powder, a paper cup than cook it in micro for 30 Coconut Panna Cotta ŠŠThen bring back to boil second

46 T The GuildMeet industry. Herearemomentscapturedattheevent. saw alargeturnoutincludingcorporatemembersfromthe Talal andhisteamatDubaiMarineBeachHotel.Theevent he EmiratesCulinaryGuild’s lastmeetingwashostedbyChef April 2014 April

Gulf Gourmet Gulf 47 ECG Meet 48 In-Flight catreing With theevent’s with collocation andBusinessJetOperators. Charter playersand Industry, FoodServices Rail Operators,LeisureandHospitality Airlines, CruiseOperators, Airports, Caterers, GeneralCateringCompanies, attract decision-makersfromAirport snack foodsandbeverages.TCEwill equipment tocrockery,cutlery,food, andrefrigeration transportation industry -fromcatering,packaging, relevanttothetravelcatering services rangeofproductsand featureafull will expansion andmodernization.Theevent in undergoing over $100 billion requirements atregionalairports focusonthecatering The eventwill region’s thrivingaviationindustry. mirrors thegrowthandsuccessof business, thusensuringthesector catering intheairport opportunities and platform todiscussthechallenges toprovide adedicatedand experts gather leadingglobalsuppliers,caterers other hospitalityprofessionals.Itwill procurement managerstochefsand industry supplychainrightfromthe for everyoneinvolved inthetravel catering industry.ItisaB2Bplatform technologies requiredfortheairport and exhibition fortheproducts,services TCE istheMiddleEast’s dedicated What isTravel CateringExpo(TCE)? relevance totheworld’s fastestgrowingaviationmarket. aviation industrydecision-makerstakingplacefromMay11to13,andits Catering Expo(TCE),co-locatedwiththetop-leagueB2Bplatformfor Show,talksaboutthedebutTravelDaniyal Qureshi,DirectorofAirport 2014 April $16.5 billionby2018’ Flight Cateringtoreach ‘Global marketforIn-

Gulf Gourmet Gulf markets aregrowingfastandone of decision-makers. Theregional aviation feedback givenbytheaviation industry Show thisyearbasedonthe Airport eventof Expo (TCE)asacollocated We areintroducingTravel Catering region emerge? for thetravelcateringindustryin How didtheideaofadedicatedevent events exhibitors. business andnewgrowthleadsforthe 80 countries,generatingsubstantial of theeventrepresentingmorethan the over 7,000expected attendees benefitfrom leaders’ Forum,TCEwill Airprot ShowandGlobalAirport the travel industry game-changing aspectof Catering isgoingtobea worldwide annually. the travel cateringplayers bypassengers areserved more thanonebillion kitchens intheworld and There are over 630flight thousands ofpassengersontheir transporting from theUAEairports region. Asmanyas132airlinesoperate travel acrosstheworldviaGulf working towardsenablingpassengers andairlineintheregionis Every airport and airlinesthesedaysthanthepast. region. Therearemorepeopleatairports inthe ofotherairports performance Emirates Airlines.Lookattheamazing flight cateringfacilityoperatedby is alsohometotheworld’s largest passengers.Dubai over 66million alonehandled Last year,Dubaiairport the forecastedperiod(2013-2017). growth with6.3percentCAGRduring the strongestinternationalpassenger witness routes. TheMiddleEastwill becarriedoninternational will million new passengers,approximately292 passengers over the2012figure.Of by 2017—anincreaseof930million globally expected torise3.91billion the totalpassengernumbersare Air Transport Association(IATA) says passengers by2020.International to handleastaggering400million areworkingtheirways The GCCairports growing numberofpassengers. tomeettheneedsofa and services and airlinesarecateringfacilities the areasoffocusforbothairports April 2014 Gulf Gourmet I n- F light catreing

flights. This massive rise in passengers transport departments, government reach $16.5 billion by 2018, driven by will obviously require expansion of the agencies, contractors, consultants, hotel, addition of new, efficient airplanes catering facilities compatible with the travel and tourism industry stakeholders with enhanced passenger capacity, rising number of travelers. including ‘Hosted Buyers’ from Bahrain rising demand for quality food, and Airport Services, Oman Air, Gulf Air, innovative offerings in menus. Growth There is the advantage of looking at this Tunis Air, Saudi Airlines Catering dynamics of the global airline catering vital segment of the travel industry at Company, South African Airways, Royal market are largely dependent on the this dedicated trade show that attracts Jordanian, New Mauritius Hotels and developments in the aviation sector. key decision makers. It makes sense LSG Sky Chefs amongst others. With the rise in the number of aircraft to everyone involved with the travel in the global airline industry, the industry. There are over 630 flight How will the TCE benefit the industry as demand for in-flight catering services kitchens in the world and more than well as the region? has also increased in the past few one billion passengers are served by Global companies can tap into the years. Amount spent by airline caterers the travel catering players worldwide growth potential offered by the massive per passenger is expected to witness annually. Catering is going to be a game- expansion of airports and airlines in the an incremental decline in the coming changing aspect of the travel industry. region, while the local players will be years. The market is expected to grow at able to consolidate their standing in the a moderate pace in the next few years What is unique about TCE? business. A number of companies will be with growth emerging primarily from the The event will focus on the catering showcasing and launching new products increasing passenger traffic worldwide, requirements at airports, of airlines and services to seek the attention of over addition of new aircrafts, and continuing and other travel-related sectors in the 1,000 trade buyers from over 20 countries. innovations in on-board menus. Middle East, South Asia and North Africa region. The event will feature a full Exhibitors can explore new business Rising passenger traffic across Asia, range of products and services relevant opportunities and strengthen Middle East, and Africa is expected to to the travel catering industry – from relationships with existing clients and offer huge opportunities for in-flight catering, packaging, transportation and increase their bottom line by meeting catering services market participants. refrigeration equipment to crockery, trade buyers face-to-face and learning A latest report says the demand from cutlery, food, snack foods and beverages. about their sourcing requirements. They passengers for healthier food, the growth The event welcomes the support of can gain in-depth market insights that of low-cost airlines – which has led to Dubai Civil Aviation Authority, Dubai will help them enormously in business fewer passengers receiving a free in- Airports, Emirates Flight Catering, Food development and market entry strategies. flight meal, increasing commercialization Point and over 50 companies, who will of airports with airport operators looking be participating at the exhibition. What is the size of global travel catering to earn more money from sources such business? as catering and retail, the increasing TCE will also give the participants an Travel catering is a relatively well importance of strongly-branded catering opportunity to meet over 1,000 highly- defined sector and it has shown modest offers capable of driving higher sales qualified trade visitors representing growth in the last few years. According and the impact of airport changes such buyers from regional airport to a report by Global Industry Analysts as enhanced security operations and developments, civil aviation authorities, (GIA), the global market for In-Flight on-line check-in on the time available for airlines, airport ground handlers, Catering Services is projected to passengers to eat.

49 50 Special Feature April 2014 April

Gulf Gourmet Gulf says, “The food service industryhas says, “Thefoodservice International CentreforCulinaryArts Sunjeh Raja,ManagingDirector, cope withthechange. equippedweareto a lookathowwell here’sknow howandmanagementskills, ever. forbetter Themodernkitchencalls limelight andhotelsarenowbusierthan hospitality industryhascomeintothe back. Astravelandtourismgrows,the now whencomparedtoseveralyears Technology inthekitchenissodifferent they haveathand. the evolving kitchenequipmentthat and foodhandlingtechniquesbutalso themselves notjustwiththecuisines be.Chefstodayneedtoabreast will and pleasethepaletteisalways commercial pacebutthedrivetoexcel Yes theymaybedishingoutplatesata love. Kitchensinahotelarenodifferent. Kitchens kitchens of today roleinthe important Technology playsavery T increasingly makingchefsmoreproductive understand howhigh-endkitchenequipmentis to Ruqya Khanmeetsafewindustryexperts the realityofitsunderlyingimpactisundeniable. kitchens isnotsomethingonethinksof. However, The growinginfluenceoftechnologyincommercial Technology for reality andmealsaremadewith come together,ideasbecome home –itiswhereflavours ofthe he kitchenistheheart each other. complement then experience.Theyall talent,andknowledge mix ofskills, around akitchenenvironmentrequires a A cookingprofessionthatrevolves consistency. high standardsofhygiene,qualityand aboutspeed,convenienceofuse, all leaps andbounds.Thefocustodayis kitchens oftodayaredefinitelyevolving modern technology,thecommercial With theadventofmoreand Food Processors,FreezersandChillers. main equipmentwouldbeCombiOvens, such asasetofknifes,etc.theother from thebasicimplementsandtools cooking equipmentusedbychefs.Apart kindsof There aremanydifferent means.” practice byall inour innovation andcollaboration do so,wehavetoembracetechnology, as aresultoftheexpoevent.Andto to sustainthegrowthanddevelopment six-month duration.Thefocusshouldbe expected tovisittheExpoduring visitors sector, withmorethan25million industry andbyproxythefoodservicing impact onthetourismandhospitality haveahugepositive Expo 2020thatwill hosttheWorld Dubaiwill Additionally, things tothenextlevel. the waytogoforward,helptake futuristic approachisnotaluxurybut become verydiscerning.Thekitchens April 2014 April

Gulf Gourmet Gulf 51 Special Feature April 2014 Gulf Gourmet Sp ecial F eature

Massimo Da Lozzo, General Manager of Emirates Kitchen Equipment, one of the oldest kitchen equipment contractors in the UAE agreed that education and understanding is important for a proper functioning kitchen, “I see the chef at the apex of the operations. His food is directly impacted by the space he works in. Very often space is the biggest challenge in the kitchen, hotels and restaurants have limited area allotted for the kitchen and with respect to that they need equipment that is multi- functional and not bulky. The chefs must keep an open mind and set aside ego so that he can embark on new ideas and options of deliverance.”

“The kitchen industry has evolved beautifully with the city. Twenty years ago there was not a proper perception about the quality and value of specific items. The market here is interesting and Sunjeh Raja Massimo Da Lozzo open to new technologies. The coming of events and exhibitions like WACS and the equipment to make their businesses markets as eating trends have moved Gulfood to Dubai makes the industry and food offerings more successful. This further towards a “grazing” culture. workers more aware in the choices they has resulted in Manitowoc developing This ultimately demands equipment make for their kitchen. Food authorities Easy Touch control panels across some works on a smaller footprint as space are also more educated too.” of their Brands and investing in systems is an issue in these kitchens but, the that make the equipment more efficient Operators demand is that the smaller Mick Jary, Projects Manager at in Energy, the production of menu items footprint doesn’t affect the efficiency or Manitowoc Foodservice MEA elaborated and ultimately the use of multi - national production rates of their Kitchens.” on the same, “The evolution of the Kitchen brigades where there is often Commercial Kitchen has been a no common language so photographic Sunjeh adds, “Technology plays a very continuous movement for at least the driven icons solve this issue. This important role in the kitchens of today. last 20 years as the Operator and the all helps to create a more financially Adequate exposure and familiarity Owners demand further efficiencies from efficient business in a more price with advance cooking technology conscious market.” and innovation in equipment is very important for anybody working in the “With development in the market modern kitchens of today regardless of and kitchen equipment it is vital for having acquired master skills and talent. a change of mentality to use these In fact, technology and innovation play products when the Chef has been an important role in honing the skills Very often space is the consistently using the more traditional and nurturing the inherent talent to a equipment. Product training, menu level where if applied in combination biggest challenge in development and continual building (cross-disciplinary approach), the overall the kitchen, hotels and of working relationships are essential results are on par with excellence and restaurants have limited to give the operators the confidence high standards – which is what the to move forward and develop their industry requires in meeting its end area allotted for the kitchen business further. consumer expectations.” and with respect to that they “Furthermore, it is seen that the Speaking on thermal professional need equipment that is multi market has grown significantly in cooking equipment, Elias Rached, functional and not bulky the Quick Service / Casual Dining Export Department Regional Director

52 April 2014 Gulf Gourmet Sp ecial F eature

Mick Jary Chef Antonio Lacoveli Elias Rached

Sales at MKN Middle East & Africa Showcasing the other side of the and what we use is half as important as says, “The most important trends industry, Chef Antonio Lacoveli, how we use it. in design for professional ovens / from Merletto Italian Restaurant at combi-steamers is an easy handling Marriott Hotel Al Jaddaf, Dubai says, I’m a simple chef. I like to create and operation system. The challenges “Living in Dubai, it is really hard to find something extraordinary out of ordinary in commercial kitchens are getting outdated things, because everything ingredients. I take old classic recipes more and more complex, so it is of is new and evolving every day. What and reinvent them to a modern version. highest importance to make complex is exciting is that for amateur chefs I need to think and work quick. My challenges easy to handle with or culinary students, and even people tools have to be good for that perfect innovative and most modern operation with a passion for cooking, they can presentation. Other than the basic systems. Products needs to optimise now easily find all professional kitchen everyday kitchen equipment, I like to use energy consumption and be easy to equipment, in smaller and practical the ‘Sous Vide’ water bath professional operate for everyone in the kitchen, sizes, to use in the comfort of their cooking equipment and method. It cooks doesn’t matter how skilled they are. homes. Kitchen equipment is no longer at regulated temperatures for longer hefty and tedious. With a bit of training than normal cooking times, as it cooks “Also the staff needs to be aware we are able to adapt ourselves to the meats and vegetables evenly, doesn’t about how to take care for optimized techniques expected from the machine overcook and more importantly locks in kitchen processes and to have this and the management.” the juices. Since I am Italian and work processes under control. You cannot for an Italian restaurant, I love using my change one part of a working process “As chefs we are catering to a new genre special pasta machines, which I use to without changing the entire process. of guests, they want to turn the normal make all our pastas in-house. Therefore it is important to have ‘dining’outing into an ‘experience’, or an partners which have competence for ‘eatertainment’ as I like to call it. People “But all said and done, I will confess that the entire cooking processes. Chefs do not want to go out to just eat, but my all-time favourite piece of kitchen must learn and understand the product want to experience a restaurant with equipment would have to be a good old before they begin to use it. Kitchen all their senses, from the smell as they fashioned silver spoon to taste, taste, equipment of any kind will be of best enter, to the beauty and textures of the and taste! Taste everything before value if we know its functions inside dishes, and of course last but not least, sending it out to the customer – this is a out. Education equals efficiency.” the taste. We need to be innovative in mantra I live by because food should be what we create from product to platter love at first bite!”

53 54 New Member April 2014 April and soensuring thatyourcondiments adds aspecialroughnesstothe pasta Italian historyofpastathatuniquely practice founddeepintheroots ofthe create ourpastasusingbronze die,a here inourfactoryDubai.We only machineryrightwith stateoftheart directly fromItalyandareprocessed The finestingredientsareimported Italian recipesstemmedintradition. ourclientstrueto enableusserve best Italianchefscooperatewithus pasta. True toourmission,someofthe offresh PastaFresca”-theart della perpetuate thetraditionof“L’arte Pasta ReginaLLChasoneaim:to leading supermarketsintheregion. airlines ,cateringcompaniesand thebest5starhotels,restaurants, all products andcurrentlysupplyingto Italian wide selectionofauthentically pasta intheMiddleEast,boastinga manufacturer offreshfrozenhomemade Today, thecompanyislargest Dubai, AlQuozIndustrialAreain2004. Pasta ReginaLLCwasestablishedin new

Gulf Gourmet Gulf members and colourremainintactdo notalter real qualitycanprovide. Thetaste,aroma leaving thetruebenefitsonlypasta of orconservatives, require preservatives thatdoesnot method ofconservation itistheonly advantageous properties: ittoholdmany allowing individually, Our HomemadePastaisquick-frozen guarantee freshness. water aredeliveredtoourfactorydaily purified pasteurized eggsandcertified directly fromItaly,whilstourfresh Semolina andour00Flourareimported our rawmaterials.OurDurumWheat with every stepofourprocess,starting tousandcharacterizes important The qualityofourproductsisvery until thelastdrop. remain attachedtothepastasurface Micheel, President,EmiratesCulinaryGuild fromChefUwe receiving themembershipcertificate Stefano Brocca(ManagingDirector–PastaReginaLLC) the foodmanufacturers. of 100DubaiSMEandFirst among we arepleasedtobeselectedas oneout in2008and2013, HACCP certificate In addition,ReginaGroupreceived the areHalalCertified. used forourfillings customer’s ofthemeat chefsrequire.All colors thatcanadapttoanyrecipeour tastesand asfillings, shapes aswell creating evenmodernandoriginal ustocustomizepastas, technicians allow machinery andknowledgeablepasta clients.Ourinnovative that wecall range ofprofessionalsintheindustry requirement askedofusfromthewide asanyspecific Italian pasta,aswell the strictestconnoisseursoftraditional pastas havetheabilitytosatisfyeven ofplainandfilled Our richassortment than usual,rangingfrom1to5minutes. method isthatcookingtimefaster value abusychefcanappreciateinthis look.Moreover, anadded and artigianale ourpastasmaintaintheirfresh that all for theentireshelflifeofproduct,so east coastCULINArycompetetion 8. 7. 6. 5. 4. 3. 2. 1. Finger FoodandCanapés Class 02:PresentationofTa pas, 8. 7. 6. 5. 4. 3. 􀀀 􀀀 2. 1. one person. Present aplatedthree-coursemealfor Dinner Menu Class 01:Three-CourseGourmet 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Class No.Description portion. Six piecesshouldcorrespondto one platter/s orreceptacles. Presentation onsuitableplate/s or gelatin forpreservation Food coatedwithaspicorclear Hot foodpresentedcold Three coldvarieties Three hotvarieties 6 piecesofeachvariety-total36pcs Produce sixvarieties. perentryisallowed. One participant Maximum areaw60cmxd75cm. required. Typewritten descriptions and recipes gelatin forpreservation Food coatedwithaspicorclear should be420/480gms. Total foodweightofthethreeplates displayed coldonappropriateplates. To bepreparedinadvanceand > > > The mealconsistof: Suitable fordinnerservice Cocktail Championship Practical CookeryBeef{onlyUSBeef} Live Vegetable Carving Chocolate Showpiece Open Showpiece Live PracticalCakeDecoration Three Tier WeddingCake Bread Loaves&Showpiece Arabic Three PlatedofDesserts International Three PlatedofDesserts Nougatines Friandise/Petite Four/Pralines& Dinner Menu Three –CourseGourmetArabic Tapas, FingerFood&Canapés Three-Course GourmetDinnerMenu A dessert A maincourse An appetizerorsoup forEntryResume ofClasses 4. 3. 2. 1. Class 05:ThreePlatesofDessert 8. 7. 6. 5. 4. 3. 2. 1. Pralines Nougatines Class 04:FriandisesPetites-Four 8. 7. 6. 5. 4. 3. 2. 1. one person. Present aplatedthree-coursemealfor Dinner Menu Class 3:ThreeCourseArabic 11. 10. 9. Presentation to include one hot Presentation toinclude onehot should be80/100gms. Total foodweightofoneplates appropriated plate. presentedsinglyonan Each dessert for oneperson. each desserts, Prepare threedifferent perentryisallowed. One participant Maximum areaw70cmxd75cm. Typewritten recipes arerequired. theme isrequired. Written descriptionmentioningthe Freestyle presentation. judges’ tasting. platterfor variety onaseparatesmall total) plusoneextrapieceofeach Six piecesofeachvariety(36 Exhibit sixvarieties. oftheclass. part notbejudgedas onlyandwill effect showpiece; theshowpieceisfor Present theexhibittoincludeasmall perentryisallowed. One participant Maximum areaw60cmxd75cm. required. Typewritten descriptionsandrecipes should be420/480gms. Total foodweightofthethreeplates gelatin forpreservation. Food coatedwithaspicorclear displayed coldonappropriateplates. To bepreparedinadvanceand c. Adessert b. Amaincourse a. Anappetizerorsoup The mealconsistsof: Suitable fordinnerservice One participant perentryisallowed. One participant Maximum area60cmx75cm each varietyrequired. Name andingredientlist(typed)of 8. 7. 6. 5. 4. 3. 2. 1. (Arabic) Class 06:ThreePlatesofDessert 6. 5. 4. 3. 2. 1. goods andmustincludethefollowing: The entireexhibitmustcomprisebaked Showpiece Class 07:BreadLoaf&Bakery 8. 7. 6. 5. One participant perentryisallowed. One participant Maximum areaw90cmxd75cm. determine qualityandauthenticity. process ifdeemednecessaryto Tasting ofthejudging bepart will are required. Typewritten descriptionandrecipes (presentedcold). dessert Presentation toincludeonehot be 100/120gm’s. Total foodweightofoneplateshould appropriated plate. presentedsinglyonan Each dessert eachforoneperson. desserts, Arabic Prepare threedifferent competition forjudging. at placeofworkandbroughttothe Doughs preparedandbreadsbaked be displayed. minimum fourpiecesofeachitem to breakfast items(competitor’s choice) Four typesofbakedsavoury/salt displayed. four piecesofeachitemtobe items (competitor’s choice)minimum Four typesofbakedsweetbreakfast tobedisplayed. roll choice) minimumfourpiecesofeach (competitor’sFour typesofbreadroll displayed. of twopieceseachloaftobe (competitor’s choice)minimum Four typesofbreadloaves bread showpiece. Bread istobedisplayedwithabaked One participant perentryisallowed. One participant Maximum areaw70cmxd75cm. determine qualityandauthenticity. process ifdeemednecessaryto Tasting ofthejudging bepart will are required. Typewritten descriptionandrecipes (presentedcold). dessert the World Association The EmiratesCulinary Guild isamemberof of Chef'sSocieties April 2014 April

Gulf Gourmet Gulf 55 Rules & Regulations April 2014 Gulf Gourmet

The Emirates Culinary Guild is a member of the World Association of Chef's Societies R ules & egulations

7. Tasting will be part of the judging 11. The cake will be tasted as part of individual plates with appropriate criteria & Type written recipes are judging. garnish and accompaniments. required. 12. The Judges will cut the cake. 5. Typewritten recipes are required. 8. Maximum area w70 x d75cm 6. One participant per entry is allowed. 9. One participant per entry is allowed. Class 10: Open Showpiece 1. Freestyle presentation. Class 14: Cocktail of the day Class 0 8: Three-Tier Wedding 2. Only showpieces made of edible 1. 02 identical cocktails & mocktails to Cake food material will be accepted for be present with in 20 min. 1. All decorations must be edible and adjudication. 2. Competitor should bring his/her made entirely made by hand. 3. Maximum area w60 cm x d75 cm. own alcohol, juices, liqueur, etc.. & 2. Pillars or stands may be inedible but, 4. Maximum height 75 cm. (including the Judges live his/her preparation. unless decorated by hand, must be base or socle). 3. Hygiene practices will highly plain and unadorned. 5. One participant per entry is allowed. inspect by the hygiene auditors. 3. Fine, food-quality wiring is allowed for 4. One participant per entry is allowed. the construction of flowers and the Class 11: Chocolate Carving like, but must be properly wrapped Showpiece Notes on the and covered with flower tape or paste. 1. Free-style presentation. Practical Cookery 4. Royal icing, pastillage, pulled sugar, 2. No frames or supports. Classes etc., may be used in the construction, 3. Natural colouring is allowed. These notes pertain to all practical but the finished display must not be 4. Minimal glazing is allowed. cookery classes. They should be read in dependent on these items. 5. No molded work. combination with the brief of the class 5. The cake will be tasted by the judges. 6. Maximum area: w60 cm x d75 cm. entered. 6. The bottom layer of the cake must be 7. Maximum height 75cm (including Due to the fact that only 45 min. is edible. base or socle). given to complete the competition; 7. Inedible blanks may be used for the 8. One participant per entry is allowed. competitors are allowed to bring with two top layers. them an extensive mise-en-place; 8. Typewritten description and recipes Class 12: Practical Fru it & however, there are restrictions on how are required. Vegetable Carving much pre-preparation the judges will 9. Maximum area w60 cm x d75 cm. 1. Freestyle. tolerate. In all cases, the preparation, 10. Maximum height 75cm (including 2. 120 minutes duration. {02 hrs} production and cooking skills of each socle or platforms) 3. Hand carved work from competitor’s competitor must be demonstrated 11. One participant per entry is allowed. own fruit\vegetables. during her/his time in the kitchen. 4. Competitors to use own hand-tools 1. All food items must be brought Class 09: Cake Decoration - and equipment. to the Salon in hygienic, chilled Practical 5. No power tools permitted. containers: Thermo boxes or 1. Decorate a pre-baked single cake 6. Pre-cleaned, peeled material is equivalent. Failure to bring base of the competitor’s choice. allowed, but pre-sliced/carved will food items chilled will result in 2. Two hours duration. result in disqualification. disqualification. 3. Free-style shapes 7. Each competitor will be supplied 2. All dishes are to be served in a 4. All decorating ingredients must be with a standard buffet table on style equal to today’s modern edible and mixed on the spot. which to work. presentation trends. 5. No pre-modeled garnish permitted. 8. One participant per entry is allowed. 3. Portion sizes must correspond to a 6. Chocolate and royal icing can be pre- three-course restaurant meal. prepared to the basic level. Class 13: Beef Or Chicken Practical 4. Dishes must be presented on 7. Competitors must provide all Cookery individual plates with appropriate ingredients, cake base, utensils, and 1. Time allowed for 40 minutes. garnish not exceeding 250g total small equipment required. 2. Prepare and present two {02} food weight excluding sauces. 8. The cake base must a minimum size identical main courses using Beef as 5. Unless otherwise stated, of 30cm X 30cm or 30cm Diameter. the main protein item. competitors must supply their own 9. A standard work table with a 13 amp 3. Only US beef with can be use accept plates/bowls/platters with which to power socket is provided for each tenderloin. Need to write in the present the food. competitor to work upon. recipe card supplier & the badge 6. Competitors must bring with 10. Water and refrigeration will not be number. them all necessary mise-en-place available. 4. Present the main courses on prepared according to WACS

56 April 2014 Gulf Gourmet

The Emirates Culinary Guild is a member of the World Association of Chef's Societies R ules & egulations

guidelines in the hot kitchen instructions contained herein hygiene. discipline (www.wacs2000.org). are mandatory. Non-compliance 16. As the event will be held in the Al 7. Competitors are to provide their with any of the points mentioned Farha Ballroom of the organizer, own pots, pans, tools and utensils. could lead to loss of marks or official Hygiene Officer will judge 8. All brought appliances and utensils complete disqualification. all the live cooking participants will be checked for suitability. 2. The Briefs of the Classes for Entry with points and award a special 9. The following types of pre- document also forms part of award for highest points achieved preparation can be made for the these Rules and Regulations and chef as best hygiene practice practical classes: must be read in conjunction with chef award in the presentation > Vegetables/fungi/fruits; washed this document. ceremony. Organizer has the & peeled – but not cut up or 3. Other regulations relevant to right to inspect and give black shaped. Potatoes washed and a particular competition would points for any objection. peeled – but not cut up or shaped. appear on the last page of this > Onions peeled but not cut up document. THE SECRETARIAT: Basic dough can be pre-prepared. 17. Iberotel Miramar Al Aqah Beach Basicstocks can be pre-prepared. PARTICIPATION: Resort & Emirates Culinary Guild > Basic ingredients may be pre- 4. Participation at competition is is the soul responsible for the weighed or measured out ready open to anyone professionally organization and administration for use. Fish may be scaled and employed in the preparation of the competition. For the final filleted and the bones cut up. of food within UAE and calculation of the event will be > Meat may be de-boned and the Internationally. admin by minimum of secretarial bones cut up. 5. Unless the organizers specifically personals from 03 different 10. No pre-cooking, poaching etc. is mention a class as being a team hotels to make the calculation allowed. event, all classes are for entry by more transparent. 11. No ready-made products are a single competitor. 18. The competition is governed by allowed. 6. Competitors are restricted to one construed according to the rules 12. No pork products are allowed. entry per class. of the organizer. 13. No alcohol is allowed. 7. Competitors are restricted to 19. Competitors acceptance of 14. If a farce is to be used for stuffing, entering a maximum of three participation in the competition filling, etc., at least one of the classes. will mean as confirmation of four portions of the farce must be 8. Competitors entering to win their undertaking to submit prepared in front of the judges to must participate fully in every unconditionally to the jurisdiction show the competitor’s skill class entered in order to qualify. of the organizer. 15. Within 10 minutes after the end 9. Competitors must attend and of the competition, competitors participate on the time allotted EXHIBITS: must have the kitchen thoroughly to them. 20. Each exhibits must be completely cleaned and tidied and ready for 12. Completed photocopies of the original work, it must not have the next competitor to use. entry form are acceptable. been displayed previously. 16. Two copies of the recipes 13. Submit the completed form to 21. All exhibits must be of edible typewritten are always required. the organizer 15th of May before substance except for framing and 17. Submit one copy of the recipe/s the event. stands. to the clerk when registering. 22. It is forbidden to use any living 18. Submit one copy of the recipe to CERTIFICATES AND LETTERS OF entity, depict religious, nude, the duty marshal at the cooking PARTICIPATION seminude or political themes in station. 14. Ensure that your name (clearly an exhibit. written in block capitals) appears 23. All exhibits must be suitable to Rules and on your entry form exactly as you presentation as a decorative item Regulations would wish it to appear on any in a restaurant. Organized by Miramar Al Aqah Beach certificate, letter of participation 24. An exhibit must not carry any Resort - With Advice & Guidance of or posting of results. logo or mark of identification Emirates Culinary Guild however; they should identify NB: HYGIENE their own work, if needed. 1. Please read the following 15. Competitors must bring their 25. Competitors are responsible for regulations carefully. The items in a high standard of their exhibits and should ensure

57 April 2014 Gulf Gourmet

The Emirates Culinary Guild is a member of the World Association of Chef's Societies R ules & egulations

that they are available in their Competition or alter the duration, against each other rather they proper place for judging on the day timing or schedule of any event. will be striving to reach the best and time specified. 39. The organizer reserved the right possible standard. Judges will then 26. No preparation or finishing of to cancel any classes or limit the apportion marks that accord with their exhibits is allowed in any area number of entries or extend. perception of the standard reached. The except designated preparation area. 40. The organizer will not under any competitor will then receive an award 27. Finished exhibits must be placed circumstances be held liable or commensurate with his/her points tally in the position indicated by the responsible for the loss, Damaged for the classes. organizer. It has submitted for of any exhibit, equipment, goods or In theory, therefore, everyone in the judging. personal affects. particular class could be awarded with 28. Competitors must leave the judging To continually raise the standards of gold medal Conversely, it could be area as soon as their exhibit is in UAE’s East Coast Culinary excellence possible that no awards at all are made. place or when instructed to leave. and to promote camaraderie and 29. Failure by competitor to register educational opportunities among The scaling for awarding all at the specific time could result in culinary experts and Professionals. classes is as follows: disqualification. To act as a staging area for 100 - Gold medal with distinction with 30. Exhibit which is removed by development of culinary concepts by: Certificate. competitors without permission by A) Encouraging new and innovative 99 – 90 - Gold medal with Certificate the organizer will not qualify for any styles in culinary. 89 – 80 - Silver medal with Certificate awards. B) Bringing the traditional styles up 79 – 70 - Bronze medal with Certificate to date. 70 – 50 - Certificate of merit COMPETITION MARSHALS: C) Nurturing the creativity of 31. A Marshall at arm will recognize by individuals by encouraging their Awards the badge displaying the logo of the participation. 1. Best Gastronomy award will be organizer. D) Providing a showcase for given to the highest points earned 32. Marshalls are charged with the individual skills, techniques and in Two Classes; Three-Course ensuring that the rules and styles. Gourmet Dinner Menu and Beef regulations of the competition are E) Providing example and inspiration Live Cooking. observed by all concerned. for young or beginning professionals. 2. Best Arabic Chef award will be given 33. Competitors, helpers and visitors F) Providing recognition from fellow to the highest points earned in Two are all obliged to cooperate with the professionals. Classes; Three-Course Gourmet marshals. Allowing the public to observe the Arabic Main Course Dinner menu current “sate of the art”. This insight and and Three plated of Desserts AWARD: learning experience of the public is of Arabic. 34. Gold, silver and bronze medals and great importance because new trends, 3. Best Pastry Chef award will be given certificates are awarded solely at styles, techniques and philosophies to the highest points earned in Two the discretion of the judges. progress with public acceptance, by Classes; Three plated of desserts 35. The decision of the judges is final and promoting a greater understanding internationally and Live Practical each competitor is required to abide. of sound culinary philosophies. Cake Decoration. 36. The medals will be present at Competitors provide an excellent forum 4. Best Kitchen Artist award will be the end of the competition. for the public’s education. given to the highest points earned Certificates will be present after the in Three Classes;Open Showpiece, event. This will communicate with Judging Guidelines and Awarding Chocolate Showpiece and concern ex. Chef of the property by System Vegetable Live Cooking. the organizer. A team of WACS Approved Judges 5. Best Bartender Award will be given 37. Special awards will be given to all will adjudicate at all the classes of to the highest points earned in category winners. Special award to competition using WACS-approved Cocktail Championship Entry. be given for highest points achieve method led by chef Thomas Gugler 6. Best Hygiene Award will be given to the live cooking fish/seafood continental director WACS middle east the highest points earned in Beef category. africa, criteria and documents. Live Cooking Entry. After each judging session, the judges 7. East Coast Culinary Champion DISCLAIMER: will hold a debriefing sessions at which Trophy will be given to the 38. The organizers are entitled to cancel each decision. Establishment who got the highest or postpone the East Coast Culinary Competitors will not be competing Medal Points.

58 April 2014 Gulf Gourmet

The Emirates Culinary Guild is a member of the World Association of Chef's Societies R ules & egulations

Day / Date Class Class Description Reg Start Judging Clear No of Entries Sponsored Supplier No Start Time Max. Can Partcipate Day STATIC DISPLAYS Time Monday 09th June 01 Three -Course Gourmet Dinner 0700 0900 1200 1700 30 Menu 02 Tapas, Finger Food and 0700 0900 1200 1700 20 Canapes 03 Three -Course Gourmet Arabic 0700 0900 1200 1700 30 Main Course Dinner Menu 04 Friandises/Petit Four/ Pralines 0700 0900 1200 1700 20 Sponsored By Iffco & Nougatines 100 PASTRY CLASS STATIC / PRACTICAL / 05 Three Plated Of Desserts 0700 0900 1200 1700 30 Sponsored By Nestle International 06 Three Plated Of Desserts 0700 0900 1200 1700 30 Arabic 07 Bread Loaves & Showpiece 0700 0900 1200 1700 15 Sponsored By Master Baker 08 Three Tier Wedding Cake 0700 0900 1200 1700 15 09 Live Practical Cake Decoration 0700 0800 0900 1700 40 130 ARTISTIC CLASS / PRACTICAL 10 Open / Pastry Show Piece 0800 0900 1100 0900 1700 11 Chocolate Showpiece 0800 0900 1100 0900 1700 12 Vegetable Carving Live 0800 0800 0900 1700 1700 Sponsored By Barakat 100 PRACTICAL LIVE COOKING CLASS 13 Beef Practical Cookery 0700 0800 0900 1115 30 Sponsored By Us Beef Any cut accept tenderloin / need the supplier & Badge num. to be mentioned in the recipe card. BAR & COCKTAIL 14 Cocktail Championship 0700 0800 0830 1700 40 Total Expected 400 Hyg. Class Sponsored Participation By Sealedair GRAND AWARDS CEREMONY 1730 hrs

59 ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC O“cially 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 in‰uencing 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 in‰uences 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 O“cially 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 in‰uencing 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 in‰uences 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 Email: [email protected] [email protected] Email [email protected], Phone :0097142675406 Mob :00971505521849, Mr. K.Narayanan,Manager-Operations Bakemart International Andy Fernandes, Atlantic GulfTrading +97150 5530997,[email protected] Business DevelopmentManager Majid Ali ASAAT (AlSharqqsaaTradingCo) Mr. SyedIqbalAfaq,Email:[email protected] Aramtec Email: [email protected] Tel: +961-1-740378/741223751262 Simon Bakht Arab MarketingandFinance,Inc.(MF) PO Box-42941,Dubai. Burj KhalifaStreet,BusinessBay, 1507/8, 15thFloor,MetropolisTower, Tel +97144565878,Fax-4565879 Global MarketingManager Mr. AshwinVRuchani ANGT LLC–NONIONS/SIPPY Tel: 043725425/432,Mobile:0503561777 Mr. HimanshuChotalia 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: Mr. SameerKhan Al Ghurair–FoodserviceDivision www.agthia.com Mail: [email protected] Agthia GroupPJSC,P.O Box37725,AbuDhabi. Consumer BusinessDivision Brand Manager-Foodcategory Dinusha Gamage 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 Commercial &OperationsDirector Aguirre Martin Abu DhabiFarmers’ServicesCentre 2014 April www.atlanticgulftrading.com [email protected] Mobile:+971 505096594 Tel: +97143589250,Fax:3254961 P.O.Box 2274,Dubai,U.A.E.

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Email: [email protected] Office No:048877940 Mobile No:0566935596 Yanal Sulieman-CEO,FadiMD Black IrisTradingLLC Email: [email protected] Office No:043417171 Mobile No:0503872121 Mr. RadwanMousselli Baqer Mohebi Email: [email protected] Tel: 0097148802121 Mr. MikeWunsch Tel: 0097148802121,Email:[email protected] Mr. JeyaramanSubramanian Barakat QualityPlus Email: [email protected] No.: +971553787653 P.O Box:340593|Tel.#: +97144472206,Mobile Jumeirah LakesTowers |DubaiUAE Unit No.Almas-09-A,AlmasTower |PlotNo.LT-2 | Ritika Ahmed Dole ChineLimited(MEbranch) Web: www.sealedair.com |www.diversey.com 97148819488, Email:[email protected], & CommercialLaundr,Tel:97148819470,Mob: Peter Kanneth,Sales&MarketingDirector,Lodging Diversey GulfFZE [email protected] e-mail [email protected] Mob +971508181164 Vivette Dilmah Tea [email protected] +971 42671868,506554768 Suresh K.P Diamond MeatProcessingEst.(AlMasa) Mail: [email protected] UAE mobile:+971(0)566047411 Mobile: +49(0)17617617252 Fax: +49(0)8847414 Tel: +49(0)884767815 Mr. GerhardEichhorn Convotherm Email: [email protected] Office No:+97143311789 Mr. AntoineMassé Boecker PublicHealthFoodSafety Email: [email protected] 042861166 Mob: 0504533868,Off: Mr. PierreFeghali EMF miratesLLC Email: [email protected] Fax.: 97148857993,Mobile:971508490250 Tel.: 97148857575,Direct:8857787 Jebel Ali,Dubai,UAE P.O. Box3352,DubaiInvestments Park,Phase2 Executive Secretary,ElfabCo.L.L.C., Ms. SabihaA.Masania Elfab Co. Email: [email protected] Mobile: 0505543049,Office:048873644 Mr. AndrewAshnell Ecolab GulfFZ Website: http://www.dole.com

Corporate Website:www.focusmanagementconsul Website: www.focusinternational.uk.com Email: [email protected] UK Office:+44(0)1625560778 UAE Office:+971(0)43507272 Focus International RegionalDirector–MiddleEast James Everall, Focus International Mobile:0566817557 Director FoodService Lina ElKhatib Federal Foods Mobile :+971(0)056-1750883 Fax No:+971(0)43397262 Office No:+971(0)43397279Ext:253 Al Quoz,P.O Box118351,Dubai,UAE Feeroz Hasan,BusinessDevelopmentManager Farm Fresh Web: www.fanargroup.ae Email: [email protected], 971502638315, Tel:97165341326, Mathew,SalesManger,Mob: Martin Fanar AlKhaleejTr Email: [email protected] Mobile No:0506253225,Office043391149 Mr. ThomasDas Faisal AlNusifTradingLLC Emai: [email protected] Office No:042672424 Mobile No:0506572702 Mr. RonPilnik Emirates SnackFoods Web: www.hifoods-uae.com Mail: [email protected], Tel: 971529837575, Mr. MohamadDaher,SalesManager, Hi FoodsGeneralTradingL.l.c Email. [email protected],Web:www.bayara.ae Mobile.+971506512378 Manager -Foodservice, Mr. HimanshuKothari Gyma FoodIndustriesLLC Mob: 050-8521470,[email protected] Tel: 04-3210055,Fax:3435565 Department Food Service Charles.S.Sidawi Gulf FoodTrade-UAE Website: www.greenhouseuae.com Email: [email protected] +971556271431 Fax: +97165336631,Cell: Street No.16,Tel:+97165332218/19 P.O. Box5927,Sharjah–UAE, IndustrialArea1 Sales Manager-FoodService Charles FOUQUET Greenhouse Email: [email protected] Office: +971043402492 Mobile: +971503797164, Emie Dimmeler Golden StarInternational Email: [email protected] Fax: +97143392581,Mob:553630555 Tel :+97143388549Ext.247 Fonterra Brands(MiddleEast)L.L.C Manager-Gulf Samer AbouDaher,FoodService Fonterra tants.co.uk

- Email: [email protected] +97172041335, M:+971505587477 F: T: Dept.), - SalesMENA(Export +97172041336, Regional Director Email: [email protected],EliasRached, Mr. StephanKammel,Tel:+49(5331)89207, GmbH &Co MKN MaschinenfabrikKurteubauer Email: [email protected] Mobile No:0506546661,Office043523001 Mr. JagdishMenon Mitras InternationalTradingLLC Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO MiddleEastFZ Email: [email protected] Office: +97317223003,Mob:39965655 Rodney Sims Meat LivestockAustralia(MLA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 General Manager–Operations Mr. SagarSurti Masterbaker Email: [email protected] Mobile No:0504907980 Mr. SajjuBalan Lamb Weston web: www.kerry.com Email: [email protected], MENAT,Service Tel:9710403635900, Perry,SalesManager-BrandedFood Danielle Kerry Email: [email protected] Tel: 00971503472049 Mr. AlenThong John HoltFoods [email protected] Mobile No:0504594031,Office048819470 Mr. MarcRobitzkat Johnson DiverseyGulf Email: [email protected] Mobile: +971555138698,Tel:65029436 Mr. CraigFinney IFFCO Mob +971507648434,www.aramtec.com Near KhaleejTimes Office, Al QuozIndustrialAreaNo.1, Distribution UAEandOman:Aramtec,POBox6936, www.facebook.com/hugfoodservice www.hug-luzern.ch, [email protected], 6102 Malters/Switzerland, Mr. RiyadhHessian HUG AG Website: www.horecatrade.ae Email: [email protected] T: +97125544882,F: 4889 Abu DhabiDistributionCentre: T: +97143403330F: 3222 Dubai DistributionCentre: T: +97143388772F: 8767 Head office: Mr. HishamJamil Horeca Trade

Email: [email protected] Tel: 0097165339719 Mr. AjitSawhney SAFCO Email: [email protected] Mr. DanieleMachado Email: [email protected] Mr Patricio SADIA www.rational-online.ae Email: [email protected], Tel: 44318835,Mob:0505576553, Simon Parke-Davis [email protected] Mobile: +971509153238 Khalid Kadi-Ameen Rational International[MiddleEast] 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 +971 43210700,email:[email protected] Carlos Salas Pro Chile E-mail: [email protected] Mobile: 050.358.9197,AMFI,BeirutLebanon (TEL) 961.1.740378,(FAX) 961.1.740393 Bassam Bousaleh Pear BureauNorthwest near ECCPlant&Equipment) Dubai (AdjacenttoEmiratesGlass Al QuozIndustrialArea#4P. OBox38052 Web: www.reginapasta.com, Tel: 04-4088100, Arzu Alibaz,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 Email: [email protected] Tel: +97143406401,Mobile:557635513 Mr. StefanoBrocca,CEO Pasta ReginaLLC Email: [email protected] Mobile: +971504543681 Tel: +97148849555 Lorena Joseph Co LLC. Ocean FairInternationalGeneralTrading [email protected] Tel: +97142676223Fax:2583655 PO BOX37015DubaiUAE Oasis FoodsInternationalLLC Email: [email protected]

Email: [email protected] Mobile: +971505215702 Mr. SajuAbraham,SalesManager Winterhalter ME Mail: [email protected] M:+971509664620 P.O.Box 2257Ajman Sheikh KhalifaBinZayedStreet Sascha Geib Trading U.AE Vito KitchenandRestaurantEquipment email: [email protected] Mobile: 050.358.9197 (FAX) 961.1.740393 (TEL) 961.1.740378 Bedrossian Berta US Poultry Email: [email protected] AMFI, BeirutLebanon Fax: +961-1-740393,Mobile:050.358.9197 Tel: +961-1-74038/741223 Bassam Bousaleh US MeatExportFederation email: [email protected] Mobile: 050.358.9197,Beirut:961-740378 Nina BakhtElHalal US Dairy [email protected] +971 566869243(Mobile) Customer DevelopmentConsultant-UAE Ahmed Saraya [email protected] +971 562266181(Mobile) Executive ChefArabianGulf Marc Hayes Unilever FoodSolutions Mobile: +971506460532,Email:[email protected] Mr. BhushantJ.Ghandi Truebell Marketing&rading Email: [email protected] Office No:043349993Ext386 Mr. HaniKiwan Transmed Overseas Fax.: +971(4)4504303 Tel.: +971(4)4504301/4302 Tameem House,5thFloor,Off. 501/502 TECOM C–DubaiMediaCity. Mr. PauloFeyh,GeneralManager Tramontina DubaiUAELLC Mobile No.:0555237218 Tel. No.:(04)3448452,Fax3448453 P.O. Box52530,AlBada,DubaiUAE Zer BoyA.Rito,SalesManager Technolux Web: www.sfgarabia.net Email: [email protected], Tel: 0097148868111,Mob:00971505578118 Jiji Mathews,GeneralManager-Sales Supreme FoodsGroup April 2014 April

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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 > Inspiration: > Homeis: > Works at: Arigatou Gozaimasu April 2014 April

Gulf Gourmet Gulf 65 Social Media Superstar 66 Funny Side Up fellow. You saysthewaitertothisother called, tardy thisevening,what? Aha, Isay,atlastyounoticedme, abit In aninstantawaiterappears. flicks afinger. of Here, letmetry,saysthedripandsort bringing aHarrierintoland.Nojoy. carriers onaircraft of thoseaircontrollers By thistimeIamwavingmyarmslikeone aren’t they? type, says,yes,theyareabitofbother, lady Iwanttoimpress,atotalnonstarter this This littlewimpofamanescorting says mywife,italwaystakeshimawhile. He’s tryingtocatchthewaiter’s attention, to impresswithmyworldliness. lady onmyrightwhomIhavebeentrying Nothing. Whatareyoudoing,asksthis please’. Noreaction.Iwave.Bothhands. sails past.‘Helo-lo’,Isay,‘Amoment, ofnonchalantway.Thewaiter in asort I say,‘excusemeay’,andraisemyhand Here wearesittinginthisfancyplaceand through thisordealmyselfjustrecently. won’t getthebatofaneyelid.Iwent andthey stand onthetableandholler gambols todotheirbidding.Otherscan people justraiseafingerandtheworld Attracting awaiter’s attention.Some Likeinthelittlethings. anywhere atall. climbtoget rest ofusitisonebig,uphill April 2014 April F their hairruffled.Andforthe things withoutevergettingeven hat. Theyjustswanthrough or somepeoplelifewearsawhite

Gulf Gourmet Gulf BIGGEST WIMP THE WORLD’S dirhams. hundred salesman, andheknocksoff Special discountforyou,Sir,says the istherebate. and Isayokayhowhefty buy aXP7000withwirelessorwhatever This seems to be working. So I fetch up and along andpickupwhatyoulike. Sure, hesays,begladtohelp,justmosey have anythinggoinginyourcompany? say listenIneedanewmusicsystem,you upafriendand person, letmetry.SoIcall True, Isay, yes,true,Iamanewspaper their waytohelp. gooutof a newspaperperson,theywill getanevenbetterdeal,youare you will inyourposition buyer, noproblematall, have gotitsocheap.Wedid,saysthe with amazement.Goon,Isayyoucouldn’t meofthebargainstheyget.Iwhistle tell Is itanywonderIhaveacomplex?People the pancakes. andreturnswith asked. Hescampersoff spaniel routineofgratitudejustforbeing Of course,Sir,saysthewaitergoingintoa could youdothat? good ideaifwegotastackfulofpancakes, brought alongsays,Ithinkitwouldbea At whichpointthislittlechappiewe rules arerules. Sorry, saysthestewardcurlinghislip, heard suchnonsenseinmylife. Don’t getmore.Ihavenever besosilly, Sorry Sir,onlythreepancakesperserving. you? will more pancakestogowiththecrispyduck, Not him,Idid,saytestily,nowgetsome by BikramVohra SIDE UP Funny Post and helped in setting up Gulf Today Gulf Post andhelpedinsettingup Times, BahrainTribune, Emirates Evening newspapers includingGulfNews, Khaleej Bikram Vohra has beentheEditorof11 littlewimp. silly Of coursenot,pleaseforgiveme,Iama you thinkIamscared? You Presstypesthinkyoucanfrightenus, Perish thethought. Are youthreateningme? No reason,justlettingyouknow. newspaperman? Why areyoulettingmeknowa Why what? Why? So nothing,justlettingyouknow. So? Ming vases? might say,don’t youlikemyPicassoor asone I amajournalist,say,ascasually it. with thePress,notworth sunshine andflowers.Don’t muckabout glove treatment.You sailthrough,all aregivenkid heard thatmediawallahs Happened tomeatDelhiCustoms.Ihad widely. Maximum, saysthesalesman,grinning bucks? What Isaveisthis?Alousyhundred