Saudi Arabia’s Leading 36% INCREASE IN International Food & Drink TRADE VISITORS Trade EXHIBITION COMPARED TO THE Jeddah Centre for Forums and Events PREVIOUS Jeddah, Saudi Arabia EDITION 12 - 15 NOV.2017

5th EDITION

Organised by www.foodexsaudi.com

Salon Culinaire 2017 Saudi Arabia’s Leading Chef Compe��on

Organised by: Endorsed by: Salon Culinaire Hygiene Sponsor FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

LIVE DEMONSTRATION OF LOCAL & INTERNATIONAL CHEFS CUTTING-EDGE GLOBAL TRENDS & TASTES

Saudi Arabia has attracted world-leading chefs and talents over the past few years to the many fine establishments across the country. They compete with each other daily while creating culi- nary asterpieces which are a reflection of both their skills and passion. Yet, they never pit their skills against one another publicly. Except at Salon Culinaire – Foodex Saudi's signature culinary showcase – which attracts the country’s leading chefs to compete across seventeen categories while being evaluated by international judges. Salon Culinaire is a platform designed to foster competition and highlight the best of the best within the culinary industry in KSA.

YOU, YOUR TEAM, AND YOUR SKILL Yes, there are prizes to be won. But once you see who else is competing and who is judging, it becomes clear that Salon Culinaire is about more than just prizes - it is about skill and most importantly, it is about pride. If you think your skill is worth showcasing to an audience knowledgeable about the culinary industry, then this is your chance. What could be a better stage to showcase your talents than an action packed hospitality industry event? ABOUT FOODEX SAUDI Saudi Arabia's leading international food & drink trade exhibition celebrates its fourth edition this year. The 2016 event, under the patron- age of HRH Prince Fahd bin Muqrin bin Abdulaziz AlSaud, showcased more than 520 brands from 32 countries. More than 7,900 trade visitors attended the event to view new products in the Saudi market, network with industry professionals and suppliers, and generate new business. In its 4 previous editions, Foodex Saudi has become the benchmark, raising the bar for food and beverage exhibitions in the Kingdom. Internationality, professionalism and quality of participants have proved to be the hallmark of its success. SEVENTEEN CATEGORIES - ALL SCRUMPTIOUS Salon Culinaire at Foodex Saudi 2017 will feature chefs competing in seventeen diverse and exciting categories ranging from live cooking and carving to aesthetically beautiful showpieces and static displays – all in front of a live audience as well as a judging panel made up of hospitality and culinary experts. Salon Culinaire is a unique opportunity for chefs to showcase their skills and explore new partnerships in a fun-filled action packed setting with food suppliers and catering companies.

1 FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

THOMAS A. GUGLER President of WACS / WorldChefs Corporate Director of Kitchens/Executive Master Chef- Arabian Food Supplies (AFS)

WACS Global approved A Judge & APA (Asia, Pacific & Africa) License from 2010-02-21 to 2020-02-20 Member of WACS (World Association of Chefs Societies) Founder/Board Member & National Coach Saudi Arabian Chefs Association (SARCA) Founder/Owner & Chairman of the Saudi Arabian Chefs Table Circle (SACTC) Representative of the Academy Nationale de Cuisine de France for Germany Member Euro Toques & World Toques Certified *Star Chef Member of VKD (German Chefs Association) Honorary Member of the Emirates Culinary Guild Honorary Member ACEEA Chefs Association Romania Honorary Member Russian Chefs Association Honorary Member Palestine Chefs Association Taste of Peace Member of the South African Chefs Association Member Circle de Chefs de Lebanon Member of the Egyptian Chefs Association Member of the Malaysian Chefs Association Member of the North Greece Chef’s Association Honorary Member of the Mauritius Chefs Association Teacher of Hotel Business & Vocational Schools Member of the Master Guild Association Honorary Member of the Kyrgyzstan Chefs Association Honorary Member of the Slovenian Culinary Academy Honorary Member of the Romanian Chefs Association- ANBCT Honorary Member of the Indian Federation of Culinary Associations- IFCA Ambassador for Germany & Saudi Arabia for SKMER Chefs Ass. European and Mediterranean Areas Majstorom Kuharom 1 Reda SKMER Chefs Ass. European and Mediterranean Areas IHK (German Industrial Handworks Chamber Representative & Committee Member) Member Culinary Team” Let’s go Magic” Germany Former Trainer of the German National Youth Cooking Team (R.T.W.A.) Board Member "World Chefs without Borders” Artistic Developer and Advisor and Founding Member of Artistic Food Lab Lifetime Honorary Member Toques Blanche Golden Horseshoe Chapter - Canada Honorary Member of Izmir Chef Association Honorary Member of Saudi Arabian Chefs Association 2 FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

Judges Pro le

UWE MICHEEL Assistant Vice President of WACS / WorldChefs Director of Kitchens Radisson Blu Hotel, Dubai Deira Creek President Emirates Culinary Guild Conseiller Culinaire Commandeur Chaine Des Rotisseurs Bailliage National Emirats Arabes Unis WACS Culinary Judge A 2014 Book Writer/ Publisher Member Of Food Surprises Committee From The Beginning Of DSS Member Of Emirati Cuisine Initiative Initiated & Organized Emirati Cuisine Competition Guinness Book of Records Largest Cake In The World – Worlds Biggest Pasta Bowl – Worlds Biggest Biriyani - World’s Biggest Babaganush - Worlds Highest Number of Rice Dumplings - Most different desserts on display in the year 2009 – Highest Number of People Gathering in Chefs Uniform in the year 2013 Organizing Committee of International Dubai Salon Culinaire Gulf Food Exhibition. Supporter of different trade magazines Gulf Gourmet which is the Emirates Culinary Guild magazine, What’s Cooking – part of consulting chef’s team Advisory Board of Pro Chef Magazine Advisory Team of BBC Gulf Food Magazine Honorary Memberships – Singapore Chefs Association, Canadian Chefs Association, Ukraine Chefs Association, Saudi Arabian Chefs Association, North Greece Chefs Association, Culinary Academy Slovenia, Saudi Arabian Chefs Table Circle Awards - 2012 Time Out Award for Outstanding Contribution in the Industry In MEA 2012 “Diploma D’Honneur” “Les Toques Blanches Du Monde” 2012 UAE Culinary Team as Team Manager which won 16 Gold Medals at the Culinary Olympics in Erfurt Germany Hotelier ME Power 50 Awards entered at No.49 as only Chef since to date. No. 6 in the Caterer Middle East Power 2013 by Caterer Middle East Dubai Municipality Food Safety Award 2013 No. 9 in the Caterer Middle East Power 2014 by Caterer Middle Manager Dubai Culinary Team WACS Congress 2014 in Stavanger Norway Dubai’s Young chef and Dubai Pastry Chef No. 4 in the World Manager UAE Culinary Tem to the Culinary World Cup in Luxemburg

YASSER JAD President Saudi Arabian Chefs Association (SARCA)

Board Member Saudi Arabian Chefs Table Circle Founder Saudi Arabian Chefs Association Manager on Board Product Food and Beverage, Saudi Airlines (Saudia) Member of WACS (World Association of Chefs Societies) TV Celebrity Chef for Top Chef Middle East TV Production Arabic Master Chef Healthy Food MBC Consultant and F&B Concept Development Expert

Senior Manager Production Flight Catering Food Safety and Quality control manager (MBA) Grand Diploma “Cordon Bleu Institute” Paris/France 3 FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

ADRIAN MEYER ,MBA, MIH - SWISS President Saudi Arabian Chefs Table Circle (SACTC) ALBILAD HOTEL, JEDDAH, KSA

MBA, MIH Executive Master Chef Worked in/on: Cruise ship M/V ASTORIA, Cruise ship M/Y TU MOANA Cruise ship M/V SILVERWIND Cruise ship M/S HANSEATIC Tahiti, French Polynesia, Singapore, Egypt, Saudi Arabia, Great Britain, USA, Switzerland AS: EXECUTIVE MASTER CHEF/EXECUTIVE CHEF

SPECIALS: Leading teams of up to 500 temporary employees during the AT&T American Open as well as the Concours d’Elégance

ALEXANDER PROKOPOVICH

Vice-President of Russian Culinary Association Communication to WACS & International Companies Organization of Chef a la Russe In Charge of Certification Programs for culinary schools. Worldchefs Education Committee Special Advisor for Eastern Europe

GÜNTHER-HEINZ ZUCCHELLI

Past Vice President, Life Member of Emirates Culinary Guild Judged for a number of years for Salon Culinaire Dubai and La Sial Abu Dhabi Member of WACS (World Association of Chefs Societies)

Work Experience: Two Apprenticeships Pastry & as Chef Five Star Hotel experience in Austria, Germany, United Kingdom Resort World Sentosa Singapore Currently Galaxy Hotel Macau Airline Industry Ghana Airways Accra Gulf Air Kitchen in Doha Emirates Flight Catering 25 year

Honorary Member of the National Guild of Chefs Honorary Member of many International Chefs Associations. Judging at international championships in Romania, Saudi Arabia, Turkey, Serbia, France, Greece and many Russian Championships. Main profession as International Journalist Speaks Russian, French, English and Czech Author of 4 Culinary Books Made more than 100 TV Cooking Shows 4 FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

THOMAS HALLER Co-Founder & Vice-Chairman Saudi Arabian Chefs Table Circle (SACTC)

Chairman, Dubai, Emirates Chef Guild Food Business Manager for Nestle Professional Sales and Marketing Director for Andy Mannhart NP as a Senior Development Chef for the Zone AOA Worked as Executive Chef/Director F&B/Corporate Director F&B/General Manager for: Hilton, Radisson Blu, Hasho Group of Hotels, Marriott, Pear Continental Hotel, Ibero Hotel and Hans Hotels India

MAHER H. NADDAF Board Member Saudi Arabian Chefs Table Circle (SACTC)

KSA Advisory Chef ARLA Director/Hospitality Consulting Division ImpaQta Management Advisory Service Executive Chef/Culinary Consultant Member of WACS (World Association of Chefs Societies) Member of Saudi Arabian Chefs Association- SARCA Certified QLF – Ecole Hôtelière de Lausanne (EHL) Certified HACCP Auditor

DANIEL MAYOR Board Member Saudi Arabian Chefs Table Circle (SACTC)

Executive Chef Crowne Plaza Jeddah Worked in: Switzerland, London, followed by Riyadh, Warsaw, Doha & Dubai twice, Krakow, Oman, Kuwait, Russia/Sochi Opened a new hotel for the Olympic Games After so many new country discoveries, my home base is now Krakow / Poland. Many opening of 4 & 5 Stars Hotels Renovating few new kitchens Discovering new ways of cooking local flavors & new products One of my main tasks was always to develop fantastic kitchen teams & new genera- tions of young chefs I am glad to be involved in the Jeddah Open Cooking Champion- ship.

DOUGLAS ELLIS Executive Chef for 500 room Motel Complex with Rezayat Catering , Jubail, Saudi Arabia. More than 30 years experience in Middle East including working with Intercontinental Hotels, Holiday Inn, Ramada and Marriott Hotels.

Junior Rookie Judge and Marshall with the World Chefs Association.

Board member for Eastern Province ,Saudi Chef’s Circle

5 FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

WorldChefs (World Association of Chefs Societies (WACS)

The World Association of Chefs' Societies or Worldchefs in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of Worldchefs.

Today, this global body has 110 official chefs associations as members that represent over 12 million professional chefs world wide. The bi-annual congress is a hallmark tradition of Worldchefs and has been organized in over 20 cities across the world throughout its illustrious 82-year history.

Worldchefs is managed by an elected presidential body consisting of the Worldchefs president, vice president, treasurer, secretary general and ambassador honorary president, as well as a board of continental directors that look after the regions of Asia, Europe, Africa, the Pacific and the Americas. Our programs and different activities are managed by three separate committees, the Culinary Competitions Committee, the Education Committee and the Marketing and Communication committee as well as several sub-committees.

"Worldchefs, the global authority on food"

MISSION STATEMENT

The World Association of Chefs' Societies (Worldchefs) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

Saudi Arabian Chefs’ Association (SARCA)

Saudi Arabian Chefs Table Circle (SACTC)

6 FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

Test your skills and knowledge against colleagues and peers in the culinary industry. Become a part of Salon Culinaire Only at Foodex Saudi 2017.

Register Now! Join Us! CATEGORY A - TAPAS / FINGER FOODS / HORS'D OEUVRE To display five different kinds of tapas, bite size, in 6 separate portions.

CATEGORY B - FIVE-COURSE MENU Cold starter, soup, middle course, main course, dessert. Presented cold to represent hot where applicable. Each dish should be individually displayed, as it would be served on the table. Menu must be balanced and theme-based.

CATEGORY C - PLATED DESSERTS WITH SHOWPIECE To display three different plated desserts with showpiece. The plated desserts and showpiece have to be in harmony, and theme-based. The showpiece should be of edible products only like: chocolate, sugar, pastillage etc.

CATEGORY D - PETITS FOURS / FRIANDISES / PRALINES / NOUGATINES WITH SHOWPIECE To display five different kinds of petitfours, friandises, pralines, nougatines. Six pieces of each kind. 5x6 plus 1x5 as tasting plate. Petits fours will be tasted.

CATEGORY E - NOVELTY CAKE To display one dummy cake, factice base, no filling / sponge / cream.

CATEGORY F - WEDDING CAKE To display a three-layer dummy wedding cake. Top layer must be eatable for tasting. 7

CATEGORY G - DECORATIVE SHOWPIECE To display an artistic showpiece of competitor’s own choice of edible materials. Only natural raw materials should be used for making the showpiece. (Chocolate, Butter, Pastillage, Salt Dough, Marzipan, Cheese)

CATEGORY H - SPECIAL ARABIC SWEETS SESSION, CHOCOLATE PRESENTATION To display a tray of arabic sweets in traditional local style, or to display a tray with wrapped chocolates for wedding, baby shower, birthday or other event in local traditions.

CATEGORY I - LIVE COOKING COMPETITION, SIGNATORY DISH 1. Chicken 2. Meat 3. Fish 4. Pasta Competitors should prepare, cook and present main course for two (2) covers each within 45 minutes. NOTE: No pre-cooked or baked items allowed

CATEGORY J - CREATIVE BARISTA COMPETITION This category is open for any Chef, Bar Tenders, or F&B personnel working in a recognised hotel, restaurant, club or hotel school. (Coffee Creations)

CATEGORY K - LIVE SANDWICH COMPETITION - BRINKER Competitors have to prepare two different cold innovative Sandwiches each within 45 minutes.

CATEGORY L - LIVE MEZZE COMPETITION Chefs have to prepare, cook and present 5 different varieties of Mezze dishes, either 3 cold and 2 hot, or 2 cold and 3 hot, to competitor’s own choice within within 1 hour (60 minutes).

CATEGORY M - CARVING COMPETITION (Vegetable, Fruit, Butter, Cheese & Chocolate) Competitors should execute a freestyle fruit and vegetable carving showpiece or display within a total time limit of one hour (60 minutes).

CATEGORY N - OATS - SOUP COMPETITION Competitors must create 2 portions of soup from oats within 20 minutes with 2 garnishes.

Fabulous Prizes

Each category features gold, silver and bronze medals as well as official certificates from WACS and SACTC acknowledging the exemplary showcases put together by contestants.

In addition to the competition awards, contestants also get a chance to win one of many exciting prizes from Foodex.

SALON CULINAIRE SCHEDULE

13 November DAY1 15:00 – 22:00

Category A: Tapas / Finger Foods / Snacks / Hors’ D Oeuvre (Static)

Category B: Five-Course Menu (Static)

Category C: Plated Desserts with Showpiece (Static)

Category M: Vegetable and Fruit Carving Live Demonstration (Live)

Category I: Live Cooking Competition, Signatory Dish (Meat / Pasta)

Category N: Oats Soup Competition

14 November DAY2 15:00 – 22:00

Category F: Wedding Cake (Static & Tasting)

Category D: Petit Fours/Friandises/Pralines/Nougatines with Showpiece

Category H: Special Arabic Sweets Session, Chocolate Presentation

Category I: Live Cooking Competition, Signatory Dish (Chicken/Pasta)

Category N: Oats Soup Competition

15 November DAY3 15:00 – 20:00

Category E: Novelty Cake (Static)

Category G: Decorative Showpiece (Chocolate, Butter, Pastillage, Salt Dough, Marzipan, Cheese)

Category I: Live Cooking Competition, Signatory Dish (Fish / Pasta)

Category L: Live Mezze Competition

Category N: Oats Soup Competition

Awards Ceremony on 15th November 2017 CATEGORY A - TAPAS / FINGER FOODS / HORS'D OEUVRE To display five different kinds of tapas, bite size, in 6 separate portions.

CATEGORY B - FIVE-COURSE MENU Cold starter, soup, middle course, main course, dessert. Presented cold to represent hot where applicable. Each dish should be individually displayed, as it would be served on the table. Menu must be balanced and theme-based.

CATEGORY C - PLATED DESSERTS WITH SHOWPIECE To display three different plated desserts with showpiece. The plated desserts and showpiece have to be in harmony, and theme-based. The showpiece should be of edible products only like: chocolate, sugar, pastillage etc.

CATEGORY D - PETITS FOURS / FRIANDISES / PRALINES / NOUGATINES WITH SHOWPIECE To display five different kinds of petitfours, friandises, pralines, nougatines. Six pieces of each kind. 5x6 plus 1x5 as tasting plate. Petits fours will be tasted.

CATEGORY E - NOVELTY CAKE To display one dummy cake, factice base, no filling / sponge / cream.

CATEGORY F - WEDDING CAKE To display a three-layer dummy wedding cake. Top layer must be eatable for tasting.

FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

CATEGORY G - DECORATIVE SHOWPIECE To display an artistic showpiece of competitor’s own choice of edible materials. Only natural raw materials should be used for making the showpiece. (Chocolate, Butter, Pastillage, Salt Dough, Marzipan, Cheese)

CATEGORY H - SPECIAL ARABIC SWEETS SESSION, CHOCOLATE PRESENTATION To display a tray of arabic sweets in traditional local style, or to display a tray with wrapped chocolates for wedding, baby shower, birthday or other event in local traditions.

CATEGORY I - LIVE COOKING COMPETITION, SIGNATORY DISH 1. Chicken 2. Meat 3. Fish 4. Pasta Competitors should prepare, cook and present main course for two (2) covers each within 45 minutes. NOTE: No pre-cooked or baked items allowed

CATEGORY J - CREATIVE BARISTA COMPETITION This category is open for any Chef, Bar Tenders, or F&B personnel working in a recognised hotel, restaurant, club or hotel school. (Coffee Creations)

CATEGORY K - LIVE SANDWICH COMPETITION - BRINKER Competitors have to prepare two different cold innovative Sandwiches each within 45 minutes.

CATEGORY L - LIVE MEZZE COMPETITION Chefs have to prepare, cook and present 5 different varieties of Mezze dishes, either 3 cold and 2 hot, or 2 cold and 3 hot, to competitor’s own choice within within 1 hour (60 minutes).

CATEGORY M - CARVING COMPETITION (Vegetable, Fruit, Butter, Cheese & Chocolate) Competitors should execute a freestyle fruit and vegetable carving showpiece or display within a total time limit of one hour (60 minutes).

CATEGORY N - OATS - SOUP COMPETITION Competitors must create 2 portions of soup from oats within 20 minutes with 2 garnishes.

Fabulous Prizes

Each category features gold, silver and bronze medals as well as official certificates from WACS and SACTC acknowledging the exemplary showcases put together by contestants.

In addition to the competition awards, contestants also get a chance to win one of many exciting prizes from Foodex.

8

SALON CULINAIRE SCHEDULE

13 November DAY1 15:00 – 22:00

Category A: Tapas / Finger Foods / Snacks / Hors’ D Oeuvre (Static)

Category B: Five-Course Menu (Static)

Category C: Plated Desserts with Showpiece (Static)

Category M: Vegetable and Fruit Carving Live Demonstration (Live)

Category I: Live Cooking Competition, Signatory Dish (Meat / Pasta)

Category N: Oats Soup Competition

14 November DAY2 15:00 – 22:00

Category F: Wedding Cake (Static & Tasting)

Category D: Petit Fours/Friandises/Pralines/Nougatines with Showpiece

Category H: Special Arabic Sweets Session, Chocolate Presentation

Category I: Live Cooking Competition, Signatory Dish (Chicken/Pasta)

Category N: Oats Soup Competition

15 November DAY3 15:00 – 20:00

Category E: Novelty Cake (Static)

Category G: Decorative Showpiece (Chocolate, Butter, Pastillage, Salt Dough, Marzipan, Cheese)

Category I: Live Cooking Competition, Signatory Dish (Fish / Pasta)

Category L: Live Mezze Competition

Category N: Oats Soup Competition

Awards Ceremony on 15th November 2017 CATEGORY A - TAPAS / FINGER FOODS / HORS'D OEUVRE To display five different kinds of tapas, bite size, in 6 separate portions.

CATEGORY B - FIVE-COURSE MENU Cold starter, soup, middle course, main course, dessert. Presented cold to represent hot where applicable. Each dish should be individually displayed, as it would be served on the table. Menu must be balanced and theme-based.

CATEGORY C - PLATED DESSERTS WITH SHOWPIECE To display three different plated desserts with showpiece. The plated desserts and showpiece have to be in harmony, and theme-based. The showpiece should be of edible products only like: chocolate, sugar, pastillage etc.

CATEGORY D - PETITS FOURS / FRIANDISES / PRALINES / NOUGATINES WITH SHOWPIECE To display five different kinds of petitfours, friandises, pralines, nougatines. Six pieces of each kind. 5x6 plus 1x5 as tasting plate. Petits fours will be tasted.

CATEGORY E - NOVELTY CAKE To display one dummy cake, factice base, no filling / sponge / cream.

CATEGORY F - WEDDING CAKE To display a three-layer dummy wedding cake. Top layer must be eatable for tasting.

CATEGORY G - DECORATIVE SHOWPIECE To display an artistic showpiece of competitor’s own choice of edible materials. Only natural raw materials should be used for making the showpiece. (Chocolate, Butter, Pastillage, Salt Dough, Marzipan, Cheese)

CATEGORY H - SPECIAL ARABIC SWEETS SESSION, CHOCOLATE PRESENTATION To display a tray of arabic sweets in traditional local style, or to display a tray with wrapped chocolates for wedding, baby shower, birthday or other event in local traditions.

CATEGORY I - LIVE COOKING COMPETITION, SIGNATORY DISH 1. Chicken 2. Meat 3. Fish 4. Pasta Competitors should prepare, cook and present main course for two (2) covers each within 45 minutes. NOTE: No pre-cooked or baked items allowed

CATEGORY J - CREATIVE BARISTA COMPETITION This category is open for any Chef, Bar Tenders, or F&B personnel working in a recognised hotel, restaurant, club or hotel school. (Coffee Creations)

CATEGORY K - LIVE SANDWICH COMPETITION - BRINKER Competitors have to prepare two different cold innovative Sandwiches each within 45 minutes.

CATEGORY L - LIVE MEZZE COMPETITION Chefs have to prepare, cook and present 5 different varieties of Mezze dishes, either 3 cold and 2 hot, or 2 cold and 3 hot, to competitor’s own choice within within 1 hour (60 minutes).

CATEGORY M - CARVING COMPETITION (Vegetable, Fruit, Butter, Cheese & Chocolate) Competitors should execute a freestyle fruit and vegetable carving showpiece or display within a total time limit of one hour (60 minutes).

CATEGORY N - OATS - SOUP COMPETITION Competitors must create 2 portions of soup from oats within 20 minutes with 2 garnishes.

Fabulous Prizes

Each category features gold, silver and bronze medals as well as official certificates from WACS and SACTC acknowledging the exemplary showcases put together by contestants.

In addition to the competition awards, contestants also get a chance to win one of many exciting prizes from Foodex.

FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

SALON CULINAIRE SCHEDULE

13 November DAY1 15:00 – 22:00

Category A: Tapas / Finger Foods / Snacks / Hors’ D Oeuvre (Static)

Category B: Five-Course Menu (Static)

Category C: Plated Desserts with Showpiece (Static)

Category M: Vegetable and Fruit Carving Live Demonstration (Live)

Category I: Live Cooking Competition, Signatory Dish (Meat / Pasta)

Category N: Oats Soup Competition

14 November DAY2 15:00 – 22:00

Category F: Wedding Cake (Static & Tasting)

Category D: Petit Fours/Friandises/Pralines/Nougatines with Showpiece

Category H: Special Arabic Sweets Session, Chocolate Presentation

Category I: Live Cooking Competition, Signatory Dish (Chicken/Pasta)

Category N: Oats Soup Competition

15 November DAY3 15:00 – 20:00

Category E: Novelty Cake (Static)

Category G: Decorative Showpiece (Chocolate, Butter, Pastillage, Salt Dough, Marzipan, Cheese)

Category I: Live Cooking Competition, Signatory Dish (Fish / Pasta)

Category L: Live Mezze Competition

Category N: Oats Soup Competition

Awards Ceremony on 15th November 2017

9 FOODEX SAUDI 2017 SALON CULINAIRE www.foodexsaudi.com

CHEF COMPETITION

10 Entry Form www.foodexsaudi.com

Entries must be received no later than 1 October 2017 The entry fee for each category is SR 150 Entries are limited to one per category Competitors may participate in as many categories as they wish

Company Name: Competitor Name: Competitor Position: Postal Address: Telephone Number: Mobile Number: Fax Number: E-mail Address:

Please select the category/categories you would like to participate in:

Category A - Tapas / Finger Foods / Snacks / Hors’ D Oeuvre (Static) Category B - Five-Course Menu (Static) Category C - Plated Desserts with Showpiece (Static) Category D - Petit Fours / Friandises / Pralines / Nougatines with Showpiece Category E - Novelty Cake (Static) Category F - Wedding Cake Category G - Decorative Showpiece (Static) Category H - Special Arabic Sweets Session, Chocolate Presentation Category I - Live Cooking Competition, Signatory Dish Chicken Meat Fish Pasta Category J - Creative Barista Competition Category K - Live Sandwich Competition Category L - Mezze Competition Live Category M - Live Carving Competition (Vegetable, Fruit, Butter, Cheese & Chocolate) Category N - Oats Soup Competition

Account No. 036 373 579 005 Payment can be made by cash, Account Name: REED SUNAIDI EXHIBITIONS CO. LTD. IBAN: SA97 4500 0000 0363 7357 9005 cheque or bank transfer to: Bank Name: SABB Bank Code: SABB SARI BANK ADDRESS: PRINCE MOHAMMEDBIN ABDULAZIZ ROAD,(AL TAHLIA)BRANCH-JEDDAH, K S A

I hereby agree to abide by the rules and conditions of Salon Culinaire at Foodex Saudi 2017.

Date Signature Please return this entry form to: Email: [email protected] Please also send a photograph of each Chef in Chef suites Organised By

Reed Sunaidi Exhibitions is the strategically successful joint venture partnership between the world's largest international exhibition organiser, Reed Exhibitions and highly experienced Saudi organiser, Sunaidi Expo. Based in Jeddah, Saudi Arabia, Reed Sunaidi is currently planning more events in 2017.

Reed Exhibitions is the world's leading event organiser with a portfolio of 500 events organized in 39 countries including trade and consumer exhibitions, conferences and meetings, ranging across 44 industry sectors. More information www.reedsunaidiexpo.com 11