PRIDE of the PALM Sascha Triemer, Vice President – Culinary at Atlantis, the Palm Believes in Drawing Boundaries Way Outside His Comfort Zone

FROM US. FOR US. DECEMBER 2015

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THE MAGAZINE CHEFS LOVE TO READ volume 10, issue 10

SIAL RULES Complete list of rules and regulations for La Cuisine by SIAL in Abu Dhabi

JEDDAH SALON Exclusive report from the 2nd edition of Jeddah Salon Culinaire held in KSA last month

PRIDE OF THE PALM Sascha Triemer, Vice President – Culinary at Atlantis, The Palm believes in drawing boundaries way outside his comfort zone

YOUNG SWEET MIDNIGHT PRODIGY SMART SON Himanshu Saini is Kapila Amaratunga, Conversation with deconstructing and the youngest Norway’s biggest reconstructing Indian Executive Pastry Chef celebrity chef Daniel cuisine like Dubai has in the UAE shares his Madsen during his never seen before success story maiden trip to Dubai

December 2015 Gulf Gourmet president’sstation email [email protected] PRESIDENT’S STATION

Dear Fellow Chefs, Ladies and Gentlemen,

Welcome to the last issue of our Gulf Gourmet for 2015.

We had a very busy but very productive year because the Emirates Culinary Guild team once again stood together as one. On this stage, I would like to thank the full team for their support starting of course with our Chairman Andy Cuthbert, Madam Josephine, the Executive Committee, and our Senior and Junior Members. We proved again and again how strong we are as a team. And a big thank you goes out to all our corporate partners. Without you in our team, we would not have all these great events.

Not everything in 2015 was great as we lost our Key Founder and Coordinator Alen

John Thong. We will miss him and will WORLD ASSOCIATION remember him for many years to come. O F CHEFS S OCIETIES We now are responsible for running 3 major shows in a year, the International Many great events in the UAE too. We I urge all members to go onto the Guild Salon Culinaire during Gulf Food Dubai, had WACS judges’ workshops with Chef website to see what is happening on the East Coast Competition in Fujairah Gert Klotzke, 5 great training sessions the calendar at emiratesculinaryguild. and La Cuisine Du Sial in Abu Dhabi with Electrolux, a total of 14 hands- net and also visit the WACS Young where we have around 2200 chefs’ on workshops with our partners from Chefs Facebook page on facebook.com/ competing this year including visiting AMFI – Arab Marketing & Finance Inc. wacsyoungchefs and encourage your chefs from around 15 countries. We look on behalf of US Beef Export Council, young chefs to join that page so they forward to welcoming our colleagues Texas Beef, US Egg and Poultry Council, can be in contact with over 4,000 chefs from around the world again. US Dairy Board. Thank you Mr. Bassam across the globe. Bousaleh and the entire team in Beirut. The registration for Salon Culinaire (to Please do not miss the company profile be held from February 22-25) is open On this stage, I would like to thank of our corporate members. We really do and is filling up very fast. We do already Mr. Sunjeh from International Centre appreciate your support. have teams from Canada and Germany for Culinary Art (ICCA) and his team registered. Do not miss your opportunity and Chef Mick Kitts and his team from Also do look at the Friends of the Guild to be part of Salon Culinaire 2016. All Jumeirah Emirates Academy for the pages to check all our supporters. registrations are confirmed when the fee support. Without your great facilities we is received by the ECG Office. would not be able to do all the activities. A final thank you to Chef Ali Sayed We also had a very successful Annual and his Team from Hot Oven School of Apart from our 3 main events, we had General Meeting (AGM) in June at Creative Science Sharjah for hosting the multiple activities in 2015. Our team Miramar Al Aqah Beach Resort & Spa November meeting. travelled very successfully to Thessaloniki Fujairah with new elections where we in Greece, Kuala Lumpur in Malaysia, enlarged your Executive Committee due Culinary Regards, Milan in Italy, Budapest in Hungary for to the rapid growth of ECG. our first Chaine Des Rotisseurs final, Uwe Micheel Colombo in Sri Lanka for the Dilmah High If you have missed any of our previous President of Emirates Culinary Guild Tea World Final, Cape Town in South issues of Gulf Gourmet please visit Director of Kitchens Africa for the San Pellegrino MEA Final. gulfgourmet.net. Radisson Blu Hotel Deira Creek

3 4 CONTENTS 16 14 08 09 2015 December gg

contents

comfort zone comfort boundaries wayoutsidehis believes indrawing Atlantis, ThePalmwho at President –Culinary Sascha Triemer, Vice with Exclusive interview Cover Story industry service community andthefood happening intheChef A quickround-upofwhat’s News Bites Guild Emirates Culinary the Brands thatsupport the Guild Friends of things F&Bintheregion Our Editor’s takeonall Editor’s Note

Gulf Gourmet Gulf 36 31 24

competition Season 3 Golden Chef’s Hat the NestleProfessional for the finalchallengers Hotel JumerahBeachare Supun fromMovenpick Chefs Mohamed (by NestleProfessional) Golden Chef Sheraton DeiraCreekHotel Kapila Amaratungaof Chef Executive Pastry recipe fromUAE’s youngest and Exclusive interview (by Fonterra) Pastry Power fine-dining Indian restaurant into UAE’s mosttalkedabout he’s transformedTresInd Himanshu Sainiandhow Chef ofthemonth and 40 31

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SIAL ishere Supplier Story Passing Through improve their soft skills. improve their soft Bassi enablingchefsto Monthly columnby Rohit More ThanAChef companies forthisregion. food andkitchensupplies leading A listingofall Members Directory SIAL inAbuDhabi. upcoming LaCuisineby and regulationsforthe rules Exclusive listingofall SIAL Rules Guild meeting… US BeefWorkshop andThe Salon CulinaireJeddah, includes imagesfrom the industry. Thisissue the regionrelatedto Images fromaround Events F&B innovation andtrends… benefits offocusonglobal East 2015asshow reaps expected atSIALMiddle Record visitorturnout the discerningchefs… winning foodproductsfor that specialisesinaward- Deli, anecommerceportal Director &Founder, Award Kousathana, Managing withVassoInterview Dubai. during hismaidentripto chef DanielRogueMadsen Norway’s biggestcelebrity Conversation with

Gulf Gourmet Gulf 47

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the best shellfish deserves the finest chefs Get creative

WIN a trip to Nova Scotia, Create the perfect shellfish dish for our first Canada* Innovative Shellfish challenge and you could be winging your way to Canada and be featured in Gulf Gourmet magazine. CLEARWATER Choose from our range of premium lobster, INNOVATIVE prawns, snow crab, Hokkigai and succulent SHELLFISH CHALLENGE Canadian Sea and Patagonian scallops to create an exciting and innovative recipe, using your culinary imagination. *See reverse for full details. Entries to [email protected]. CLEARWATER INNOVATIVE SHELLFISH Challenge Rules & Regulations CHALLENGE

Please read the following rules and regulations carefully. Instructions contained herein are mandatory.

HOW TO PARTICIPATE • The email must also contain your: This challenge is only open to those professionally employed as a cook • Full name or chef in the UAE. • Contact details • Current designation Develop an original innovative shellfish recipe containing at least one • Company/Hotel name type of shellfish from the list below. (Note: You can use more than one • Name of employer (if different from above) type of shellfish. Shellfish can be paired with other proteins as well): • Last date for receiving the entries is December 15th, 2015. • Raw lobster meat Clearwater premium Nova Scotia Prime lobster is only SHORTLISTING & FINALS harvested twice a year, when its energy levels are at their highest. 1. Up to 20 of the best recipes will be shortlisted based on innovation Available in convenient ready-to-cook formats - tails, claw and and nutritional balance in the recipe as well as the presentation of the knuckle meat and combo packs – no shelling or waste involved. dish in the photograph/drawing. • Canadian Sea scallops 2. Shortlisted finalists will be informed by January 15th, 2016 and Clearwater’s 100% natural sea scallops are frozen at sea within Clearwater shellfish will be provided to them for practice for the less than one hour of harvesting, thereby locking in the flavour, purposes of preparing the recipe which will be submitted for texture and goodness of a fresh scallop. the Challenge. • Patagonian scallops 3. Finalists must participate in a live cook-off in Dubai at the given date, Pure and natural, with a sweet, succulent taste, Clearwater time and location. Patagonian scallops are wild harvested in the temperate waters a. Clearwater shellfish and a cooking station will be made available. of the Continental shelf. b. Finalists will have to bring all other ingredients themselves. c. Finalists must carry their own utensils and crockery. • Arctic surf clams – Hokkigai d. 60 minutes will be provided to prepare and present the recipe Clearwater Arctic surf clams (or Hokkigai) are sweet and delicious, as well as clean up the cooking station. with brilliant red tongues, which add visual appeal to any sushi or e. Must prepare and present four identical main courses on four sashimi dish. individual plates. • Cooked & peeled prawns f. Plates must be white and cannot exceed 32 cm in diameter/width. MSC certified wild harvested prawns which come from the pristine, 4. Marks will be accorded to: icy waters of Newfoundland, Labrador and the Gulf of St Lawrence. a. Innovation 30% They have a firm texture and a bright pink colour. b. Taste 30% • Snow crab c. Presentation 20% Wild harvested snow crab from the pristine, icy waters of Nova d. Nutritional balance 12% Scotia and Newfoundland has a firm texture with a delicious, e. Hygiene 8% sweet taste. DISCLAIMER: • The recipe has to be for one individual main course. Shortlisted finalists will have to sign an Authorization and Release Form stating, in part, that the recipe belongs exclusively to Clearwater and • Total weight of shellfish on a plate must be 150 grams. Clearwater that Clearwater can use the recipe along with the name of the chef, shellfish must be the hero of the recipe. designation of the chef, photograph of the chef, and name of the • Recipe must include starch, protein, and vegetables. chef’s employer for marketing purposes. • The typewritten recipe and a photograph or drawing of the dish must The winning Chef must complete his or her visit to Clearwater’s be emailed to [email protected]. Headquarters in Canada in 2016 and it is the winning chef’s responsibility to obtain the visa. An official letter of invitation to visit Canada will be provided by Clearwater. December 2015 Gulf Gourmet editor’snote EDITOR'S NOTE email [email protected]

his month’s issue has some incredible life stories of world-renowned chefs such as Norway’s Daniel RogueT Madsen (DRM was named brand of the year in Paris in 2013 an honour previously given to the likes of Louis Vuitton and Visa) and CREDITS German-born Sachsa Triemer (he’s Vice President, Culinary at Atlantis THE EMIRATES President Uwe Micheel managing a 450-strong army of CULINARY GUILD Phone +971 4 340 3128 chefs across 23 outlets including Fax +971 4 347 3742 Email [email protected] Nobu and Ronda Locatelli). EDITORIAL Editor & Publisher Aquin George But the two chef stories that will Phone +971 50 504 5033 blow your mind away are that of Email [email protected] Himanshu Saini from India and Kapila Amaratunga from Sri Lanka. Associate Publisher Amaresh Bhaskaran maniacs during the initial days of Phone +971 50 456 8161 Email [email protected] At age 28, Himanshu is the their career. Himanshu would reach

Executive Chef of the highest rated at 8am when his work timings were CREATIVE Seeing Things Photography restaurant on Zomato across all 11am-11pm. Kapila would stay back Phone +971 50 547 2477 cuisines in Dubai. On weekends you till 3am after his shift would end at www.seeingthings.ae have to wait over an hour to get a 11pm. They both spent extra hours Amro Fahed Al Yassin table at his restaurant on Sheikh helping their seniors and both never Zayed Road to taste his modern cared about money. Today, money CONTRIBUTORS Lincy Varghese take on Indian cuisine, which costs follows them. Jehan Khan Claire Watson on average US$150 per person. Content-Farm.com Last month, I spent my hard earned Don’t miss the hardwork-to-success money experiencing his food and stories of these two youngsters, who ADVERTISING Sales & Mktg. Andrew Williams left the place determined to meet come from middle class backgrounds Phone +971 4 368 6450 him and interview him. Read about and had no culinary god fathers to Email [email protected] his incredible success story from support them. There’s an abundance Delhi to Dubai via New York that of inspiration within these pages. DESIGN Art Director PeeCee Graphic Designer Natalie King began with cooking Maggi noodles to impress the girls in school. To all the chefs competing in La PRODUCTION Masar Printing & Publishing Cuisine by SIAL this month, we wish And at age 29, Kapila is the youngest you the very best for the big day. LICENSED BY National Media Council Executive Pastry Chef at a 5-star property in the UAE. He was also And last but not the least, this PUBLISHED BY SMARTCAST GROUP FZ-LLC the youngest to win the Best Pastry magazine is running the Clearwater PO Box 34891, Dubai Media City, Dubai, United Arab Emirates Chef title at Salon Culinaire when Innovative Shellfish challenge where he was just 24-years-old. And he is the best chef will be invited to visit COPYRIGHT All material appearing in Gulf Gourmet the youngest member of the UAE Clearwater headquarters in Canada. is copyright unless otherwise stated national culinary team and won a Deadline for receiving entries is or it may rest with the provider of Gold for the country at the culinary December 15 and all the rules are the supplied material. Gulf Gourmet Olympics in Erfurt, Germany in 2012. listed on the adjacent page. Give it a magazine takes all care to ensure He began working in a kitchen store shot. You never know, it could be you. information is correct at time of to support the family when his father printing, but the publisher accepts no responsibility or liability for the accuracy had a paralytic attack and to this day Until next time, enjoy the read and of any information contained in the text he sends him mom most of his salary. keep cooking with passion. or advertisements. Views expressed are not necessarily endorsed by the The common thread between Aquin George editor and publisher. the two are that they worked like Editor

9 10 FRIENDS OF THE GUILD friends of 2015 December

Gulf Gourmet Gulf the guild the December 2015 Gourmet Gulf December 11 FRIENDS OF THE GUILD 12 FRIENDS OF THE GUILD December 2015 December

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Tel: 04 2855645 / Fax: 04 2856312 14 NEWS BITES G news 2015 December Dukes DubaigetsnewExecutive Chef flavours oftheUKtoproperty. is taskedwithbringingauthentic Palm Jumeirah.Inhisnewrolehe British-themed DukesDubaion Executive Chefatthe hasbeenappointed Cahill lobe-trotting UKchefMartin

Gulf Gourmet Gulf bites catering. as dining andloungevenuesaswell oversee thelaunch ofsix he will scheduled toopennextyearand The DukesDubaiisa273-room hotel operation. pre-opening phasethroughtofull and eightpopularoutletsfrom Taipei managingateamof171chefs Chef attheMandarinOriental Prior tothisheworkedasExecutive Kong andTaiwan. Australia, Bermuda,Canada,Hong Mandarin OrientalandHyattin high profilehotelchainsincluding with seniorculinarypositionsfor 20-year professionallifeoverseas, He hasspentthemajorityofhis Toronto, Canada. up hisfirstinternationalrolein and DorchesterHotelbeforetaking the UKworkingforbothTheSavoy Hebeganhiscareerin apartments. soon-to-be-opened hoteland the seniormanagementteamat isthelatestadditionto Chef Martin The HDubaiAppointsNewGeneralManagerandRegionalDirector management, Kevork beganhiscareer With apostgraduateinhotel Airways GroupHotels. as AreaGeneralManagerofQatar H Dubaifromhispreviousposition strong MiddleEastexperiencetoThe countries, Kevork bringsawealthof with over 30yearsofexperiencein14 veteran inthehospitalityindustry Manager andRegionalDirector. A speciality restaurants. pool. CitymaxHotelAlexandriaalso featurestwo shops,meetingroomsandaswimming coffee gym,two Other featuresincludeaballroom, floors, with156roomsand46hotelapartments. development group.Thehotelspansacross10 withMarseilia,theEgyptianproperty partnership Located inHayatAlexPark,theplaceoperates Sharjah andoneinRasAlKhaimah. fourinDubai,one from thebrand,following C T Citymax opens first property outsidetheUAE Citymax opensfirstproperty The new location is the seventh property The newlocationistheseventhproperty inAlexandria,Egyptlastmonth. property itymax Hotelsopeneditsfirstinternational Deldelian asthenewGeneral the appointmentofKevork he HDubaihasannounced Gastronomia (TechnologyinGastronomy). Cruise. HeholdsadegreeinTecnologoEm in SaoPauloandlateraboardtheCosta worked withSaoCristovao Restaurant joining RamadaPlazaJBR,ChefRodolfo experience intheMiddleEast.Priorto This isChefRodolfo’s firstculinary fans ofBraziliancuisine. Fogueira asamainhubforBraziliansand Chef Rodolfo’s helpposition additionwill with steakcutsandliveentertainment. BBQ all-you-can-eat Churrascaria offering Fogueira RestaurantinDubai,aBrazilian numerous Internationalawards. under hismanagementhehaswon operational andadministrativeskills, of awards.Asatestamenttohis and continuedtoachieveanumber improved salesandprofitperformance has stabilizedbothhoteloperations, Arabia. DuringKevork’s tenurehe Group inAbuDhabi,Muscat,andSaudi Rotana Group,IntercontinentalHotels such asQatarAirwaysGroupHotels, prominent internationalhotelbrands hold variousmanagerialpositionswith in foodandbeveragewentonto C Ramada PlazaJBRwelcomes BrazilianChef Specialty Chef De Cuisine at Specialty ChefDeCuisineat has beenappointedasthenew hef RodolfoDeAraujoPires December 2015 December

Gulf Gourmet Gulf 15 NEWS BITES 16 COVER STORY December 2015 December

Gulf Gourmet Gulf way outside his comfort zone. This is how a small town zone.This ishow asmall way outsidehiscomfort 5-star F&Boperations intheMiddleEastregion.Ina Chef SaschaTriemer believes indrawingboundaries candid chat,theVice atAtlantis, President,Culinary boy fromGermanycametorunoneof thebiggest The Palm traces hislongjourney tosuccess.... PALM PRIDE OFTHE December 2015 December

Gulf Gourmet Gulf 17 COVER STORY December 2015 Gulf Gourmet COVER STORY

e’d have made a fine When the time came to choose a carpenter, an even finer vocation, academics were more or policeman. But the finest less ruled out. Kitchen being a place Sascha Triemer makes, is he did like spending time in, Chef Ha chef. Good for us. After all, there are I hadn’t thought of Sascha decided to explore a career in fewer robbers to chase and chairs to fix the culinary industry. However, there than there are mouths to feed and taste making a career in food were no internship opportunities close buds to satisfy. though. First, I wanted to home. So Chef Sascha headed out at the tender age of 16 to work at the With a massive army of 450 chefs, that’s to be a carpenter, then 5-star Steigenberger Hotel in Bad exactly what Chef Sascha is doing these a policeman Neuenahr, around 500 kilometres from days. Handling what is unarguably the home. “The first five-six months were biggest single 5-star food and beverage into the deep, dark forests near his small tough but I survived. For three years, I operation in the Emirates, maybe even in town of Perleberg, picking different kinds went to school once a week and worked the entire Middle East, the vice president of berries and bringing them home. the other days.” of culinary at Atlantis, The Palm is giving “I hadn’t thought of making a career thousands of guests daily a taste of the in food though. First, I wanted to be a Four years of hard work in the kitchen good life at 23 top restaurants including carpenter, then a policeman,” he laughs later, he felt the urge to see the other Nobu, Bread Street, Ossiano and Ronda at the memory. side – service - even though he wasn’t Locatelli. quite sure at the time hospitality was Culinary creativity wasn’t in any gene his calling. The 5-star Palace Hotel in The 40-year-old chef has spent much of handed down the Triemer family. Chef Meran in Italy gave Chef Sascha the the two plus decades of his professional Sascha’s father was an advertising opportunity to test that aspect for a few life stepping out of his comfort zone. professional and his mother a teacher. months. “At 20, you don’t know what you Exploring the unknown is a need he was “My exposure began with making jams want. I tried both cooking and services.” born with. Growing up in a still-divided at home and baking cakes with what we Germany in the 1980s, he would venture picked in the forest,” he recollects. From Meran, Chef Sascha returned to

Chef Sascha Triemer with his wife and two daughters

18 December 2015 December

Gulf Gourmet Gulf 19 COVER STORY 20 COVER STORY December 2015 December feature a specially feature a specially 3,500 is a massive gala is amassive gala covers. Thistime kilo tin of caviar kilo tinofcaviar Coming up next Coming upnext Eve with 3,500 Eve with3,500 for NewYear’s around, it will around, itwill designed 10 designed 10 designed in designed in France

Gulf Gourmet Gulf was teemingwithGermanchefs.Butfor The traditionalEnglishfoodrestaurant a bignamebackthen.” Dorchester HotelinParkLane,whichwas restaurantinthe up ajobatthegrill Itook through two-threehotels.Finally, and got good restaurants,hadinterviews four-five“I shortlisted hotelsthathad down tolearningEnglishbeforehand. he meticulouslyplannedthetrip,right move forward.IntrueGermanstyle, it’s aplacehehadtoexperience hubs oftheregion,ChefSaschafelt London beingoneofthebigculinary returned toHiltonMunichParkHotel.” that,I casino, whichhad50seats.After “In themilitary,Iworkedinofficers’ finish hiscompulsorymilitaryservice. two years,beforetakingabreakto in chef, heclimbedtochefdepartie outasthecommis Park Hotel.Starting Germany withajobattheHiltonMunich “For example, we created a chocolate river “For example,wecreatedachocolateriver for guestsiswhathelearntonthatjob. experiences cuisine.” Creatingdifferent main kitchentwoyearslateraschefde Muntaha restaurant.Ireturnedtothe main kitchenandthenwasmoved toAl outinthe as juniorsouschef,starting “I joinedtheBurj-Al-ArabHotelin2001 an unfamiliarzonethefirstchancehegot. stepped outofhisEuropeanlifeandinto attractive. Everthedisruptor,ChefSascha and beachyclimateofDubairather weather ofLondonalsomadethewarmth about. Theunpredictablewetandcold At thetime,Dubaiwasbeingmuchtalked lot ofparsley!”helaughs. understood wrong.Ichoppedthewhole once askedmeto‘pickout’parsleyandI pretty funnysituations.“AFrenchchef to everyone.Onceinawhile,thatled nationalities tolearnexpresshimself ofother there, hestucktocolleagues the twoyearsthatChefSaschaspent Mandarin Oriental came up in Malaysia in Mandarin OrientalcameupinMalaysia his CV. Sowhenanassignmentatthe Southeast Asian–wasmissingfrom Chef Sascha’s ownfavourite cuisine– had beengained.Butexperiencein Much hadbeenventuredandmuch to executivesouschefatBurj-Al-Arab. and perseveranceboostedChefSascha be greatmentors.Astrongworkethic created andseniorchefsturnedoutto were were influx,moreopportunities pretty muchrunningtheshow. Things Even thoughhewasyoung, so manychefsonthesamepage.” toget it wasinterestingandchallenging some 110chefsinthemainkitchenand ideas andvariedconcepts.Therewere for anevent.Ilove toworkwithdifferent The “well-oiled operation”The “well-oiled nowneeds 17 restaurants,wehavegrownto23.” promoted tovicepresident,culinary.“From toChefSaschawhowas chef reports Tower 1andTower 2.Today, theexecutive sous chefeachtotakeofcareevents, to oneexecutivechef,with years, theoperationswerestreamlined management ofrestaurants.Overthe and ChefSaschawashandedover the handled waterparks,theotherbanqueting One executive chefsattheproperty. In thebeginning,hewasoneofthree torefuse.” was toogoodanopportunity executive chefpositionattheAtlantis.It But injusteightmonths,Iwasoffered to stayinMalaysiafortwo-threeyears. 2007, hedidn’t thinktwice.“Myplanwas CAUTION, SHARPKNIVES! knives . ancillary items .sharpening steels . grinding machines Uncompromisingsharpness Smoothandcomfortablehandle Extraordinary, preciousdesign We move them to some other part of We move themtosomeotherpart some goodchefthatwantstoleave. main chefstoletmeknowifthey staff. my WehaveweeklyplansandItell years. “You don’t wanttoloseyourkey hotels openupinthenextcoupleof comingupaheadasnew the challenges inlightof assumes moreimportance hiring therighttalent,hebelieves.This Talent as retentionisasimportant concept. Iavoid thosekinds.” they gooverboard andveerfromthe also somechefswhoaretoopassionate; don’t liketohireprimadonnas.Thereare with headsfirmlyontheirshoulders.“I style, hepreferstohiretherightchefs Micromanagement isnotChefSascha’s a newconceptisbeingintroduced. exceptwhen no majorintervention, December 2015 December

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COVER STORY December 2015 Gulf Gourmet COVER STORY

operations they like. That way, they may leave a particular restaurant but they don’t leave our operations.”

How talent is managed has a strong impact on the consistency and quality of a restaurant. The Atlantis boasts of some of the UAE’s most popular restaurants, which have a loyal fan following. Even though they are located quite a distance from the main areas, restaurants like Seafire Steakhouse and Nobu attract a sizeable external crowd. “It shows how popular we are. We have to keep innovating to keep that interest alive. I believe in ‘eatertainment’. Like the Frank Sinatra theme at Seafire is a big hit.”

Coming up next is a massive gala for New Year’s Eve with 3,500 covers. This time around, it will feature a specially designed 10 kilo tin of caviar designed in France. Each tin is designed to keep all fish eggs in the caviar firm and unbroken. “We want to give guests an experience they talk about the whole year. We have ordered four such tins for the New Year’s eve event.”

Keeping a loyal clientele, with such an exclusive guest list, can be an expensive affair. In this day and age, keeping a lid on costs is a priority for restaurants, given the fierce competition. The market has thousands of new products, each boasting of being a trendsetter, and it’s easy to go overboard? “Yes, I agree. So once a year, we sit down with a list of most selling and most expensive items to see if the costs are justified.”

Chef Sascha is not one to impulsively jump the new trend bandwagon. He’d rather present traditional bestsellers with a modern twist than bring in entirely untested ideas. One way to do this is renovation of restaurants. “After Bread Street Kitchen, we are now planning to renovate Levantine Arabic restaurant. The targeted opening is later this year. We want to give it a fresh look and a contemporary design.”

Some new concepts do work out

22 family portrait. “Myolderdaughteris family portrait. is afoodphotographer,completesthe daughters are.AsisterinGermany,who his charmingKenyanwifeandtwolovely what heloves doingandhomeiswhere life isratherpeaceful.Work isexactly ChefSascha’sprofessionally, personal Even withsomanywheelsturning anywhere else.” brands offoodsthatarenotavailable Wewanttolaunchmoreofour different. chefs toFrancecreatesomething and arethinkingofflyingourpastry Atlantis Chocolateandourowntruffles “We’re alsotossingaroundtheideaofan about 52,000kilosconsumedannually. Beef, nowaverypopularitemwith Forexample,theAtlantis beautifully. Oyster istheonlythingIhateanddo on hisownplate?“I’mnotafussyeater. aboutwhatshouldbe Is heparticular Marathon andtheHalfIronmanfornow. thoughts ofthenextrunathons–Dubai on theroadsareaGarminwatchand come upwithsolutions.”Hisbuddies thingsandhelpme take mymindoff roads. “Ilove runningandcycling.They For “metime”,ChefSaschahitsthe fluent inthelanguage.” andshe’sgoes toaGermankindergarten to knowtheirroots.“Myolderdaughter wantshisdaughters Chef Saschastill but bridged theculturalgapsuccessfully multicultural family.”Thehouseholdhas five andtheyoungeroneistwo.We’rea even aquestion. With ChefSaschaatthehelm,isthat something, wedoitbigandbest.” ofthishugeoperation.Whenwedo part where hetrulybelongs.“Ilove beinga Knowing whathewantedbroughthim and keeplearninginsteadofgivingup.” You down havetogetupwhenyoufall You havetobepassionateandpatient. workingtowardsthatgoal. then start career tofigureoutwhathewantsand spend justthree-fouryearsintothe kitchen, ChefSaschasays.“Achefshould forsuccesseveninthe is important Like inamarathon,knowingyourgoal not enjoyseafoodthatmuch.” December 2015 December

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COVER STORY December 2015 Gulf Gourmet CHEF OF THE MONTH

A MODERN PASSAGE TO INDIA Meet 28-year-old executive chef Himanshu Saini who is deconstructing and reconstructing Indian cuisine like Dubai has never seen before. From street food to traditional fare, TresInd is the fanciest introduction possible to the curry country. No wonder it’s the highest rated restaurant in Dubai on Zomato and among the top rated in Dubai on TripAdvisor...

raditional wisdom says you This remarkable culinary career began have to taste a culture to innocuously enough. Maggi, a popular understand it. If that indeed is brand synonymous with instant noodles true, Chef Himanshu Saini is an in India, became his first ingredient to Tencyclopaedia to India. experiment with. “Like most kids, I was fed up of home food. So I would innovate A ‘chaat trolley’ inspired by Delhi street with Maggi noodles and take it school food; a mishti doi cheesecake that in my tiffin when I was in 7th grade. modernises the traditional favourite of It impressed the girls and I got pretty Bengal; a deconstructed ‘pani puri’ that popular,” Chef Himanshu laughs. pays a tribute to Mumbai’s best loved snack, each of his creations is designed Academics wasn’t quite his calling, to trigger nostalgia. That explains something that became apparent in why Chef Himanshu has become the his mid-teens. Aware of their son’s lack torchbearer of Indian food in Dubai at of interest in studies, his parents were just 28. His restaurant, TresInd, is the more than happy when he decided to city’s top-rated restaurant on Zomato study hotel management. across cuisines today. “I got through Indraprastha university. The Delhi-born chef has a strong This was school I liked going to.” Initially, professional lineage. In his first ever the professional kitchen did not turn job, he was part of the opening team of out to be as much fun as the amateur the exclusive ‘Indian Accent’, one of the kitchen. “We started out with French With the kitchen being a bit of a most celebrated restaurants in Asia. His cuisine lessons and as a Delhi boy, I liked disappointment, Chef Himanshu’s other two workplaces – ‘Masala Library’ spicy food. The delicate flavours of French attention turned to the air-conditioned in Mumbai and ‘Farzi Cafe’ in Delhi – are food were boring to me.” Cooking also front desk, and then to the glamour also an addiction for many a food lover. meant three-four hours of standing, burnt of bartending. “They started teaching fingers, cuts and bruises and general us about wines and spirits. I decided Burnout not a part of his lexicon, Chef discomfort. “I used to wonder how people it would be much more fun to be Himanshu is an affable bundle of energy did this for nine-ten hours daily. It was bartender, talking to guests, and just warming up. nothing like cooking instant noodles!” tasting cocktails.”

24 December 2015 Gulf Gourmet CHEF OF THE MONTH

Pragmatism, however, prevailed. As Pragmatism also prevented Chef say Spanish food, then you should have the months fell away, Chef Himanshu Himanshu from falling in love with the lived in Spain for 10-15 years to really started becoming more serious about romance and exoticism of international understand the cultural connections his career. “A couple of incidents in my cuisines. “As an Indian with an of food. Cooking is more than just personal life also reinforced the fact that understanding of the country’s culture, I about hunger, it’s about a culture.” Chef what I had going for me the most was felt I would do best with Indian cuisine. Himanshu disagrees with others that my kitchen life. I learnt it was best to Someone from India will have an 80 Indian food is not “cool”. focus on one thing and master it rather percent chance of succeeding as an than be a jack-of-all-trades.” Indian chef. But if you try to excel in, As a management trainee, he joined

25 December 2015 Gulf Gourmet CHEF OF THE MONTH

a leading chain of independent and New York. “I applied and won. restaurants in Delhi, starting out with an Unfortunately, my US visa didn’t come oriental kitchen. through. But the idea of going out and working took seed.” Chef Himanshu took to the place and Like most kids, I was the place took to him. His energy and After a while, the visa came through. enthusiasm won him friends at the fed up of home food. He went to New York “with great restaurant. “The guy opening the kitchen So I would innovate expectations and dreams of Michelin would come at 10 AM and I would come stars”. Those dreams crash landed at 8 and do everything for him. I was with Maggi noodles almost immediately. “It is a well- crazy and I just wanted to work. I made and take it school known Indian restaurant in New notes on what should be placed where in my tiffin when I York. I didn’t survive there too long. and do everything I was told to do. They I didn’t have much creative freedom would give me 10 kilos of prawns to peel. I was in 7th grade. It and I was expected to keep food costs would do it without complaints and finish impressed the girls unrealistically low and use frozen the job fast. They accepted me easily.” produce. I had just two Mexican guys to and I got pretty help me in the kitchen and they were not Protocol, however, dictated that a popular trained Indian chefs.” management trainee be moved around restaurants before he was given a A good destination for an Indian chef permanent assignment. Overriding the He spent a long five years there, getting seemed to be Dubai, even though Chef protests of chefs, Chef Himanshu was growth opportunities early on when all Himanshu was initially not so keen on shifted to another restaurant, ‘77’. At senior chefs left towards the end of his it. “I had a wrong perception of Dubai. first, it felt like a punishment. “It was a training programme. “I was first working Today, I think it’s the best place to be. 40-50 cover restaurant and there were in the cold kitchen but helped in the hot It has the diversity of cuisines and the hardly any guests. Breakfast was the kitchen after completing my work. Slowly, I depth of clientele.” only busy time. I was disheartened.” was doing more and more. There were days I would come at 7 AM, finish at 2 AM and Perhaps the first challenge Chef But greater things were in store and life then be back by 9 AM. I learnt a lot, gained Himanshu faced at TresInd was of did a backflip soon enough. The owners confidence, worked without days off.” heading an existing workforce instead decided to renovate the restaurant and of doing his own hiring. What seemed London’s celebrated chef Manish Mehrotra After five years, when all avenues for to be a daunting task turned out to be was going to helm the new venture. learning were exhausted, Chef Himanshu a blessing in disguise. Chef Himanshu moved on to join the opening team of was lucky enough to have an efficient “He tried the concept of a modern another modern Indian restaurant. The team with a strong creative streak. “To Indian restaurant for a week and the restaurant, ‘Masala Library’, is so popular be honest, I learnt a lot from the chefs management liked it. Today, that today that it has a waiting list. Another who were already here. About 70 percent restaurant is ‘Indian Accent’, the 22nd restaurant, ‘Farzi Cafe’, followed soon after. of the things we have are what they best restaurant in Asia.” produced and I improvised on.” Both Masala Library and Indian Accent At Chef Manish’s behest, the entire work on the same idea but there are It could be his humility and his staff of ‘77’ was retained for ‘Indian subtle differences in the ambience and willingness to learn from everyone that Accent’. Chef Himanshu escaped being clientele. “Indian Accent is frequented makes Chef Himanshu such a good moved yet again, and the assignment more by celebrities and high-profile leader. He likens running a kitchen to a kickstarted in 2008 what has been a people. It’s a formal setting. Masala game of chess. “You have to know which spectacular career so far. “All I am today Library is a little more casual and member of your staff does what best; is because of that job,” he confesses. popular. In Masala Library, I had freedom like in chess, you have to know which but also more responsibilities.” piece can do what.” The first few months were all about smaller chores for the then budding chef. Even with his head and hands buried in while other chefs his age dream He picked up the nuances of modern work, Chef Himanshu gave in to curiosity of running F&B at 5-star hotels, presentation of traditional concepts. The when he came across a competition Chef Himanshu is happy to stick to changing face of the job kept a leash on being organised by a company to find standalone restaurants. “Five-star hotels Chef Himanshu’s inherent restlessness. head chefs for its restaurants in Chicago don’t fuel creativity. You need a lot of

26 December 2015 December

Gulf Gourmet Gulf 27 CHEF OF THE MONTH December 2015 Gulf Gourmet CHEF OF THE MONTH

approvals to introduce any idea. That them? It’s a waste of time and resources. the kind of food I like to eat. A chef’s becomes somewhat restrictive. Also, Mayonnaise, for example, can easily menu is a reflection of his own palate. things have to be standardised.” come out of a packet. Choose readymade About 70 percent of the menu will be ingredients carefully and opt for the what the chef likes to eat and the rest is He also holds a contrarian view on the good ones. They also help keep your food what other people like.” ‘back-to-basics’ wave in the industry. consistent.” This way, time can be better “Most executive chefs will hate me for utilised on creations than on basics. Food is not just something to fill your saying this but if you can get readymade stomach with. It’s a conversation and ingredients that taste much better than His own approach to creating dishes is a statement. These conversations are what you will spend hours on making, simple – your food should trigger regular frequent on social media, with ‘food p%#n’ that too not so well, then why not use “cravings” in guests. “I believe in cooking being one of the most used hashtags on Instagram and Facebook. “Guests eat with their eyes these days. I am not against it because it helps our cause.”

When it comes to trends, Chef Himanshu is very open to exploring other thought processes in food. On his visit list are Chef Gaggan Anand’s Gaggan in Bangkok, Chef San Sebastian’s Mugaritz in Spain and Chef Grant Achatz’s Alinea in Chicago.

Such extensive travelling, however, will have to wait. On the cards in the near term is tying the knot with his longtime girlfriend. His two married sisters - one a twin – are looking forward to a ‘big fat Punjabi wedding’.

Once he’s hitched, Chef Himanshu’s only grouse with his profession may become a bigger complaint. “My work doesn’t give me enough time for myself. It will be difficult for my wife to understand. I haven’t even made friends in Dubai because of my tight schedules.”

More time is a distant dream for now. Chef Himanshu’s immediate challenge is to bring together India’s diversity on a plate. With 29 states split into four culturally distinct regions, each with its own cuisine, that’s easier said than done. “We have been experimenting. Like there’s a pav bhaji soup and kolhapuri chicken, which are Mumbai specialities. We have a chicken pepper fry with ghonghura pickle - a pickle from Andhra Pradesh; and rasam, a south Indian broth, with squid noodles.”

This is one kind of unity in diversity you just cannot afford to miss.

28 the best shellfish deserves the finest chefs Get creative

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brought to you by PASTRY POWER PASTRY

A BITTERSWEET STORY OF SUCCESS When the going got tough, the tough got going. And look where Chef Kapila Amaratunga reached. The executive pastry chef of Sheraton Dubai Creek is perhaps the youngest in this enviable position. As part of the UAE national culinary team, the Sri Lankan is also the pride and joy of his adopted country...

31 December 2015 Gulf Gourmet PASTRY POWER PASTRY

here’s something about Sri Lanka marks were a disaster. My father then that inspires creativity. It could told me to continue doing what I was.” be the greens of the thick forests, Chef Kapila was more than happy to go or the whites of the cottony along – the scents, the colours and the clouds,T or the crystal blueness of the seas. Somehow I managed essences gave wings to his inner artist. “I still feel there is a lot more creativity These inspirations come more alive when to take 11th grade in the pastry kitchen than in the hot pastry meets a Sri Lankan chef’s hands. exams. We had to kitchen,” he says. The hues, the patterns, the flavours, all bring together the colour palate that is wait for three months A year later, Chef Kapila left Palm Sri Lanka on a perfect plate. for the results. That’s Village to join Pegasus Reef Hotel. when, one of my friends He joined as commis 3 but was given Chef Kapila Amaratunga is one such a lot of responsibilities, which honed artist whose essences can take over all asked me if I wanted a his organising skills. “I was working all your senses. At just 29, the executive job in a hotel helping the time and handed my salary to my pastry chef of Sheraton Dubai has mother, a practice I still follow today.” earned his place on the UAE national stocking things and The Pegasus stint also lasted a year and culinary team. In October, he was part doing odd jobs Chef Kapila interviewed at TransAsia for of the UAE team that came fourth at a job. TransAsia asked him for a hotel the World Pastry Championship in Milan management degree, something that from among as many as 17 teams. 11th grade exams. We had to wait for hadn’t crossed his mind so far and the three months for the results. In that need for which he hadn’t felt yet. “So I To be fair, Chef Kapila had an early time, one of my friends asked me if I did a hotel management certificate from start. When he had just stepped into wanted a job in a hotel helping stocking a hospitality school. I did it only for the his 20s, he beat out many chefs with things and doing odd jobs.” certificate; a majority of the things that much more experience to win the were taught to me there, I already knew.” Best Pastry Chef award at the Salon With much of the family’s resources Culinaire in Gulfood 2008. going into his father’s treatment, Chef One of the chefs at TransAsia, Chef Kapila said yes to the job at the Palm Indika, noticed Chef Kapila’s talent and That win was a special one for the chef Village Colombo. He was given space in attitude and took the budding chef from Colombo. It was a celebration of the quarters and he visited home once a under his wings. “He taught me how to years of hard work to fight the adversity month. After a week or two, the executive work with chocolate, he pushed me hard that dogged the Amaratunga family and chef noticed the young trainee. “I used to too. I would get ready to leave after work was a tribute of sorts to his mother, who work extra, I didn’t watch the clock and and then he would say ‘make 100 roses taught him the value of never saying die. spend three-four hours beyond my shifts and then go’. I would be stuck in the to help around. He acknowledged these kitchen until 3 AM. It was tough love but At a time when most children his age efforts and asked me one day if I wanted it moulded me into who I am.” were running about carefree, Chef to work in the kitchen.” Kapila was dealing with a tragedy in By then, three and a half years had the family. “My father, who was an Chef Kapila did not feel a moment of passed since Chef Kapila joined the accountant, was paralysed when I was hesitation. Donning the white chef’s Sri Lankan hospitality industry. A in the 8th grade. My mother had to step jacket was a matter of pride. “Of course, I recruitment drive for chefs for the UAE up and take care of us,” says the chef, wasn’t to be handed the white jacket on was underway and he was alerted about who is probably the youngest executive a platter. The executive chef told me to it. “I went for the interview and in a pastry chef in the UAE. come for training post my work hours. I month, was in the UAE.” would finish work at 7 PM and then work The family situation was hard with in the kitchen until 1 AM.” He would make That was sometime in the mid-2000s, massive medical bills. Every penny items like bread rolls from scratch, then Chef Kapila being barely 19 at the time. counted. To help out, Chef Kapila took clean the kitchen and tiles before calling He started at Mr Baker at Sharjah and up part-time jobs washing the dishes it a day. This went on for three months was made the head confectioner there and helping in kitchens. While his elder and Chef Kapila impressed enough to be within six months. That was also when brother was academically-inclined, Chef hired as trainee pastry chef. Chef Kapila participated for the first Kapila’s interest was more in food and time in Gulfood. “I had no idea about beverage. “Somehow I managed to take “My college results sealed the deal. My competitions. I participated in pastry

32 December 2015 Gulf Gourmet PASTRY POWER PASTRY

showpiece and open showpiece and won along with good friend Chef Achala trend these days.” two bronze medals.” Weerasinghe from Madinat Jumeirah and several others, gave experienced teams Chef Kapila’s own winning creation is a Having started out at hotels, a life at stiff competition. “It was challenging remarkable blend of art and engineering. pastry shops did not quite suit Chef because we were taking on teams like A chocolate thinking head is decorated Kapila. So he secured a job at the Al France. France didn’t do so well. So we with wheels, a classic tribute to the piece Bustana Rotana, taking a downgrade to thought we had a chance but Japan of engineering that took man across commis 1 to return to the hotels fold. turned out to be really good.” Even as ages - from the stone age to today’s “Later, I joined Le Meridien as chef de rank newcomers, the UAE chefs secured space age. With his thoughts spiralling partie. Six months later, I was promoted the fourth position. Japan was the upwards to the great unknown, man is to senior chef de partie and after another winner, Italy the runner up and Austria looking for the next-gen idea that will half a year, I became junior sous chef.” came third. “Next time, we will definitely revolutionise the future. win,” says a confident Chef Kapila. Interestingly, Al Bustana Rotana For his own future, Chef Kapila has no called Chef Kapila back, this time as In a short time, he has achieved what set plans. He intends to spend four more an assistant pastry chef. “I started most chefs spend a lifetime chasing. years in Dubai, then explore opportunities participating heavily in competitions But Chef Kapila doesn’t fear career in other countries including Canada, Italy and even went to Culinary Olympics. stagnation. “When I came here, it was and Australia. “I usually just go with the We won 16 gold medals. I was the only only to learn. I am still learning.” flow. Maybe I will even get married to my pastry chef. I didn’t sleep a wink for girlfriend in a year. Who knows?” four-five days.” He cautions young chefs against being clock-watchers. “That doesn’t work in He should, family man that he is. Chef After a couple of years in the assistant this industry. Also avoid chasing bigger, Kapila has proved to be a responsible son pastry chef position, Chef Kapila was better salaries, chase your dreams instead. and brother. After decades of living in a offered a pastry chef assignment in Al I see some chefs winning medals at rented accommodation, the Amaratunga Murooj Rotana. In a year, he headed competitions but the minute they are back family recently moved into its own out to Sheraton Dubai. In between, in the kitchen, they have no motivation house on land bought from his savings. he trained with top UAE chefs for the whatsoever till the next contest comes up. “Unfortunately, my father passed away World Hospitality Championship in That’s an awful attitude.” two years ago but he did come out of 2013 and for the Culinary World Cup in paralysis through sheer determination.” Luxembourg in 2014. Watching trends in pastry is also key for any chef who wants to stay The same determination he has handed At the recent World Pastry relevant. “Presentation is important and down to his son. What better proof that Championships in Milan, Chef Kapila, innovations in traditional desserts are in fortune favours the brave.

33 34 PASTRY POWER Finely gratedlemon zest Finely gratedorangezest Honey 600gr Sugar 270gr Star anise Water 600gr Anchor butter 375gr PAIN DEPICE with chocolate&Tonka parfait d epice,pralinemacaronserved chocolateganache&pain Soft CHOCOLATE 2015 Gourmet Gulf December

08gr 10gr 15gr Cream 375gr Icing sugar Egg yolk WHITE CHOCOLATE &TONKA Preparation Chocolate dark68% Gelatin Anchor freshcream 1500gr Agar agarpowder Sugar Water Glucose SOFT GANACHE Preparation Flour 600gr Baking soda Ground cinnamon cloves Ground Ground ginger Ground nutmeg Keep it in the refrigerator for setting Keep itintherefrigeratorforsetting chocolate, mixit Remove fromtheheatandpouron Once itsboiladdthesoakedgelatin boil again Add thecreamtoboilmixtureand agar Boil theglucose,water, sugarandagar Bake 180degreefor10to12min strainerthemixtureaddflour After Keep 24hrroomtemperature Boil togetherexceptflour PARFAIT 150gr 125gr 650g 02gr 02gr 02gr 04gr 04gr 85gr 85gr 10gr 87gr 37gr 8gr

TRUFFLE CLOUD Preparation Gelatin Tonka bean White chocolate Cocoa powder Water Dark chocolate CHOCOLATE SAUCE Preparation Truffle oil Olive oil Milk chocolate in to it in toit Make sabayon andaddsoakedgelatin sabayon respectively Fold thechocolateandcreaminto for 24hours. container. Letitsetinroomtemperature Chargetothe siphon with2cartridges. ingredients.TransferCombine all to Add thegratedTonka bean.

200gr 250gr 150gr 50gr 02gr 04gr 04gr 04gr 43gr 75gr Preparation Brown foodcoloring Egg white Water Sugar Egg white Icing sugar Almond powder PRALINE MACARON Preparation Butter 30gr Glucose 20gr Cream 60gr Sugar adds the butter adds thebutter Once itsboilremoves fromthefireand Add cocoapowder andchocolate Boil water, sugar, cream,glucose the whippingegg white,whipuntil and waterat118°Cpouronto white andaddthecoloring.Cook Sugar sugar. of egg Mixwiththefirstpart thegroundalmonds andicing Sift 01 tsp 01 tsp 250gr 250gr 250gr 90gr 90gr 60gr 60gr Milk chocolate PRALINE FILLING MILK CHOCOLATE SOIL Preparation Anchor butter Praline paste for 15minute. and bakein2PhasesFirstphase:145°C a ribbontexturePipeinbakingsheet, until homogeneousMixyou reach meringue inthecoloredalmondpaste Italian meringueMixslowly thewarm Add the praline paste mix it together Add thepralinepastemixittogether Beat thebutteruntilcreamytexture 120gr 100gr 100gr 25gr Preparation Grue 100gr Anchor butter 35gr Fresh Anchormilk Glucose Sugar GRUE TUILE Preparation Maltodextrina Maltosec glucose andsugar Boil themilkandbutterthenadd Cook antel125c° take it out and mixed grue take itoutandmixedgrue let itcooldown andthen isreadytouse Mix all ingredients to small rookshape ingredientstosmall Mix all December 2015 December

Gulf Gourmet Gulf 100gr 85gr 30gr 05gr 85gr 35 PASTRY POWER December 2015 Gulf Gourmet

brought to you by GOLDEN CHEF’S HAT GOLDEN CHEF’S HAT LAST MEN STANDING? Mövenpick Hotel Jumeirah Beach are the final challengers for Season 3 of the Nestle Professional Chef Golden Chefs Hat Competition. We find out if they have upped the ante…

hese two youngsters could be the but their hometowns are only miles on cricket and chess, which are his two dark horses in the competition apart with just the Indian Ocean main passions when he’s not working. that draws to a close this month. separating them. Here’s a bit about the In its third year, the level of two who work under the leadership of Following his High School Diploma from Ttalent showcased by our challengers Executive Chef, Didier Laufenbrger. O.S.L.C. School, Mohamed decided that have gotten only better. Nine hotels have he wanted a career in hospitality and already put forth their most promising M. Mohamed Hakkeem joined the Carnival Institute of Catering young chef teams in the hope of clinching Chef Mohamed’s aim in life these days Technology in Kerala where he secured a the coveted Golden Chefs’ Hat. is simple. To use his skills in the most Diploma in Hotel Management. resourceful, innovative and flexible And this month, the 10th team, are manner possible. Born and raised in His first job following his two youngsters Chef Mohamed and the south Indian state of Kerala, this apprenticeship was at the Gateway Chef Supun from Mövenpick Hotel Commis I is known for his hard work and Hotel Marine Drive Ernakulam and two Jumeirah Beach. The two may have perseverance in the kitchen. Skills he’s years later he worked at Hotel Windsor grown up in two different countries, nurtured from childhood when he focused in Thiruvananthapuram. He stayed

36 Bread crumb Cilantro Garlic powder Garlic Olive oil Pepper corn Salt 1tsp Cod fishfillet MAGGI® CoconutPowder FISH and crustaceanfoam puree, babyvegetables tomato puree,Sunchoke squid inktortellini, with itssalmoncake, Coconut crustedcodfish (Pastry) isaspecialistatPastryand This 24-year-old Sr. ChefdePartie H.A. Supunlakmal crustacean foam. Sunchoke puree,babyvegetablesand tomatopuree, cake, squidinktortellini, coconut crustedcodfishwithsalmon chose tocookforthiscompetitiona he A youngrisingstarinhisproperty, got apromotioninjustmonths. for alowerdesignation,heensured year ago.Eventhoughhehadtosettle Hotel JumeirahBeachalittleover a happened. He got a break in Movenpick here forthreeyearsbeforeDubai Chef M.MohamedHakkeem 1 eafillet

50 ml 100 g 100 g 100 g 100 g 1 tsp 1 ea 1 ea Fresh salmonPoached MAGGI® Mashedpotato 100g SALMON CAKE PREPARATION Sri Lanka he further pursuedadiploma Sri Lankahefurther Management &CateringTechnologyin (V.T.C) in2007attheHotel Training CentreHotelManagement hisstudiesinVocationalFollowing quality controlandpricing. places alotofemphasisonHACCP, is beingadependableteamplayerwho cakes. Hebelieveshisbiggeststrength commended highlyforhiswedding medals acrossthecountryandisusually and He haswonmanymeritcertificates at chefcompetitionsaroundtheUAE. under hisbelt,ChefSupunisaregular With over sevenyearsofexperience Bakery Production&Management. Chef H.A. Supunlakmal Chef hot. it Add thecrumbonfishandserve powder. coconut powder, cilantro,andgarlic Blend thecrumbalongwithMaggi sous videstylefor85˚C12minutes. Seal thevacuumbagandcookitthrough corn, lemon,orange,garlic,andoil. in thevaccumbagalongwithpepper Season thefishwithsaltandput eachfishto4pieces160g. Portion fish. Clean andremove thescalefromcod 150 g PREPARATION Flour Egg Bread crumb Sesame seeds Olive oil Black pepper Salt Chives Celery Carrot the recipes. Turn thepageover tocheckout both with coconuttuile. gel anddehydratedchocolatecrumble brûlée, mangospheres,tomatobalsamic berry consommépopsicle,honeyCrème pannacottawithwild Greek yogurt For ourcompetitionhehascreateda hotels inandaroundthecityofDubai. experienced theworkculturesinvarious having to havecomebackhereafter lastSeptemberandishappy partie Hotel JumeirahBeachasSr. Chefde rejoined hisfirstemployerMovenpick Movenpick inJLT He asChefdePartie. with themforawhilebeforereturningto andworked Ghurair Rotanaproperties forAl Commis 2in2011.Hesoonleft Movenpick HotelJumeirahBeachas Hi firststintintheUAEwaswith where hespentclosetoayear. moving toTaj SamudraHotelColombo where heworkedfortwoyearsbefore the CinnamonGrandHotelinColombo timejobasCommiswasat His firstfull Lankan AirForce. Pastry andBakerysectionoftheSri his culinaryjourneyasaTrainee inthe in baking2009.In2008hebegan Poach the salmon in the milk bouillon. Poach thesalmoninmilkbouillon. potato. Let it cool for a while. potato. Letitcoolforawhile. becomemash in themilk,thenitwill cookingtheMaggi potatopowder After seasoning inamixing bowl. celery,shallots, carrot,chives and Mix thesalmonalongwithMaggi mash, December 2015 December

Gulf Gourmet Gulf 20 g 20 g 5 ml 1 ea 3 g 5 g 5 g 5 g 2 g 1 g 1 g 37 GOLDEN CHEF’S HAT 38 GOLDEN CHEF’S HAT Prawn Diced Sterilized Nestle®cream Cod fishtrimmingfromthefillet TORTELLINI PREPARATION Whole egg Egg yolk Olive oil Salt Squid ink Flour PASTA DOUGH 2015 Gourmet Gulf December paper towels todrain. takeaboutfive minutes.Placeon It will golden brown. Place thecakeinpanandcookuntil medium-hot temperature. medium-hot temperature. panandbringtoa Add oiltoafrying consistency forthepastadough little bitatatimetoachieve thecorrect bya yolks addingtheflour andstart the With themixerrunningaddall bread crumb. the flour, the theeggmixtureandfinally the cakein mix withsesameseeds.Roll bowl Put thebreadcrumbsinashallow ingredients as well astheoliveingredients aswell oil thedry In aRobotCoupemixaddall and placeintherefrigeratorforawhile. sizeofballs minutes. Makeformasmall Add thebreadcrumbsandmixfor2or3 keep tooneside Separate theeggintowhiteandyolk and To taste 200 g 1 tsp 1 tsp 60 g 75 g 1 ea 1 ea 1 ea 5 g PREPARATION Pepper Salt Basil Celery Carrot Garlic smashed White onionchopped chopped Shallots MAGGI® tomatocoulis TOMATO PUREE PREPARATION Egg white Chopped Chives it becomes very smoothin theblender.it becomesvery from thetomatocoulis,thenpureeuntil boil, andsimmeruntilrawflavor goesoff Add Nestletomatocoulisandbringtoa butter, cookforawhile. andcarrotsweat itwith Add thecelery minutes. and onionuntilitbecomessautéfor3 Heat theoilinasaucepanaddshallots size totherequired intoballs Finish by rolling the seasoning. by addingthechoppedchives andcheck Add thecodintomousseandfinish trimmings Meanwhile dicethecodfishfillet mousse it intheRobotcoupeuntilbecomes cream, puteggwhite,seasonandblend To makemoussewithprawnandNestle A sprig 200 g 20 g 20 g 20 g 2 ea 1 ea 1 ea 5 g 2 g 2 g 2 g 2 g PREPARATION Pepper Salt Butter MAGGI® Chickenstock Red radish Baby beets Baby zucchini Asparagus VEGETABLESGLAZED Thyme Shallots Chicken stock Prawnshell lobster shell, CRUSTACEAN SAUCE PREPARATION Thyme Pepper Salt Sterilized Nestle®cream Chicken stock Butter Garlic smashed White onionchopped chopped Shallots Sun choke PUREE Smooth consistency. Season withpepperandsalt. tender. vegetable separatelyinsaltwateruntil shape. Peeltheasparagus.Cook rectangle Cut thecarrotsintosmall in butterandchickenstockemulsion. flavour. ThenGlazethebaby vegetable stock andaddMaggipowder until infuse let itsimmerfor4hours.Strainthe garlic, thyme,waterandbringittoboil, To preparethe chickenbone,mirepoix, Meanwhile preparethechickenstock. consistency. smoothinablender.until very Smooth tender, thenaddtheMaggicreampuree simmer untilthesunchokeisvery chicken stockandbringtoaboil, it withbutter, thymeforawhile.Add 3 minutes.Addthesunchokesweat andonionsautéitfor pan addshallots pieces.Heattheoilinasauce small Peel andcutthesunchokeintoroughly Season withpepperandsalt. 400 ml. To taste To taste A sprig a sprig a sprig 500 g 20 ml 100 g 100 g 25 ml 1 tsp 20 g 20 g 2 no 2 ea 4 ea 4 ea 5 g 2 g 2 g 1 g 1 g Preparation Gelatine 8g Milk 200ml Yogurt 100g PannaCotta 200g Docello® Greek Yogurt Pannacotta coconut tuile chocolate crumblewith balsamic gel,dehydrated mango spheres,tomato honey Crèmebrûlée, consommé popsicle, with wildberry pannacotta Greek yogurt TO ASSEMBLE PREPARATION Lecite Tomato paste Sterilized Nestle®cream Pepper corn Salt

consistent through ahandblenderuntilthefoamis Maggi creamandseason.Blendit Reheat thefoam.Finishwithlecite, fine strainer Remove fromheatandstrainthrough Cook foradditional2hours. and thyme. it tosimmerthenaddthepeppercorn cooked. Addthechickenstockandbring paste sautévigorouslyuntilitiswell intopotalongwithtomato Add theshell into finecrumb for45minutes andcrust Roast theshell 5 minutes Add garlicandonionscookfor4to Melt butterinpotover mediumheat immediately. fish, andsalmoncakesauce.Serve Arrange thevegetables inbetween the nexttofishcake. Place thetortellini salmon cakeinbetween fish. middle oftheplateside,arrange In awarmroundplate,swipeinthe Put gelatineatthe end. well. then add the panna cotta mix. thenaddthe pannacottamix. well. andcook Boil themilkandaddyogurt

To taste 50 ml 2 gm. ½ tsp ½ tsp ½ tsp Wild BerryConsommé Preparation Gelatine 6g Glucose 15g Honey 25ml Cream 200g CrèmeBrulee Docello® Honey CrèmeBrûléeTube Preparation Gelatine 8g Salt 1g Lime juice Sugar 50g puree Raspberry puree Blackberry Mango Sphere Preparation Aga Agar Sugar 25g Glucose 10g Balsamic Reduction Water 50g Nestle® Tomato paste 75g Tomato BalsamicGel Once mixboils,addAgaAgar. sugar andbalsamicwarm Make thetomatopaste,water, glucose, Put gelatineattheend. the Crèmebrûléemix Boil thecream,glucoseandhoney. Add itcoolsdown addlimejuice After gelatine. asaddsugar,it warmaswell saltand Mix blackberry, puree.Make raspberry 200ml 200ml 20ml 150g 5ml 4g 4g Water Alginate 5g Gluconolactate 10g Water 50ml Mango puree Preparation Kit Kat®MixIn Sugar 25g Egg yolk Milk 200ml ChocolateMousse 250g Docello® Dehydrated ChocolateCrumble Preparation Olive oil Tempura flour Sugar 15g Nestle® coconutpowder 50g Coconut Tuille Preparation keep itinadehydrate oven 45˚C24hrs. intosilicamatand Once itismixedputall mixes togetherandputKitKat. sugar andeggyolk sabayon. Mixthetwo Mix milkandchocolatemousse,boil the batter and fry itinthepan. batter andfry a tempura flourandolive oil.Makeit Mix togetherthecoconutpowder, sugar water. withclear the alginatesolutionwashoff minutes. Dropthemangospheresin forapproximately20 keep itinchiller and addthealginatepowder blend and set inmouldsfreezer. Take thewater blender andaddthegluconolactate Mix mangopureeandwaterwitha December 2015 December 25g 25g

Gulf Gourmet Gulf 200ml 10ml 10ml 4 pcs 50g 1 L 39 GOLDEN CHEF’S HAT www.unitedfoods.ae

UNITED FOODS COMPANY (PJSC), PO Box 5836, Dubai, United Arab Emirates, Tel: +971 4 338 2688, Fax: + 971 4 338 1987 ‘brand oftheyear’ in2013Paris. and LouisVuitton whenitwasadjudged his initials–joinedtheleagueof Visa signature brand‘DRM’–named after chosen abetterwarrior. ChefDaniel’s every mouth.Thecountrycouldn’t have with spreadingtheNorwegianword to is Norway’s brandambassador, entrusted I can’t wearwithease.Thesuavechef or adappersuit,there’s little he Madsen forafilmstar. Beitasmile t’s easytomistakeDanielRouge MIDNIGHT SUN is spreading the message of Norwegian cuisineacrossthesevenis spreadingthemessageofNorwegian He can charm the birds off thetrees.WhatChefDanielRouge He cancharmthebirdsoff behind prowess notjustinthekitchenbutalso outsideit.Theman continents. Here’s you wanttoknow all abouttheversatile, Madsen prefersdoinginsteadischarmingfoodieswithhis charismatic cheffromthelandofmidnight sun... brand of high-end culinary products and services productsandservices DRM brandofhigh-endculinary SON OFTHE Chef Daniel’s profileis.He’s theco-author That’s noteventhetipoficebergthat celebrated chefGordonRamsay. Redzepi andsharedscreenspace with including Nomarestaurantfounder Rene hobnobbed withtopNordicchefs with presidents,royaltyandcelebrities, charismatic chefhasrubbedshoulders Daniel’s star-studded shoesforaday.The even wishtheycouldgetintoChef Perhaps manyNorwegianfilmstars Seafood Counciltopromotethe country’s We workcloselywiththeNorwegian in Stavanger,theoilcapitalofNorway. cuisine acrosstheworld.“Weare based aims topromoteNorwegianculture and firmthat high-end productsandservices DRM, foundedlastyear,isChefDaniel’s cooking showfeaturing96celebrities. chef’ and theprotagonistof‘Handsoff, familiar faceonTVshow‘Totally Wild’ of ‘World’s BestSeafood’cookbook,a December 2015 December

Gulf Gourmet Gulf 41 PASSING THROUGH December 2015 Gulf Gourmet PASSING THROUGH PASSING

specialities abroad,” says the 40-year-old Born to a British father and a Norwegian if “you have so much fun at work, there chef during his first trip to Dubai last mother, Chef Daniel first discovered his has to be something in it.” month to promote Norwegian Seafood. penchant for food when he was not more than 14. “It would be a nice story if I could Still in his mid-teens, Chef Daniel started Chef Daniel’s 25-year career boasts of tell you I learnt cooking from my mum out doing all kinds of “rubbish” work for some of the world’s top restaurants - but I didn’t. She was a florist. We had a two years – washing pots, working for 3-star Michelin Waterside Inn in London ‘work week’ in school and I chose to work free, “being a yes man”. “But I knew I was and 2-star Michelin Le Moulin in France. in the kitchen. I had a wide smile on my doing everything to reach a goal. The “It’s been a long journey that started when face that whole week. The passion I felt rest was white noise.” I was just 15 years old but I’ve enjoyed was enormous!” The decision to become a every single minute of it,” he says. chef came very easily thereafter because When he turned 18, he went through a catalogue that listed top hotels and “burned a lot of money on phone bills” calling five-star hotels asking for a job. A hotel in Italy had one to offer. “My mother was apprehensive about sending me so far. She was worried that I didn’t have money and I wouldn’t be able to handle life in a different country. But I managed to convince her otherwise.”

Chef Daniel travelled to Bardolino in Italy, where he learnt from the Italians that the most important ingredient in delicious food was passion. “After working there for some time, I got a call from a Norwegian chef in Las Vegas, who asked me if I wanted to come down to the US. Saying ‘no’ didn’t even cross my mind.”

In Las Vegas, Chef Daniel joined the Flamingo Hilton. “It was a big operation with 14 outlets, 3,500 rooms, 2,500 chefs. For me, it was a culture shock. From a cosy corner of Europe to Disneyworld.” But what happened in Vegas didn’t stay in Vegas. “I learnt about volumes and adapting to different cultures at a very young age and I still carry those lessons everywhere with me.”

In a year and a half, Chef Daniel returned to Norway, working as head chefs in some restaurants. However, he felt there was some experience he was missing. “I had done volumes, I had done passion. Now I needed to do fine dining. So I went to Guide Michelin and started cold- calling Michelin-star restaurants. The chefs there would just laugh at me and tell me there’s a long line of experienced chefs waiting to get in.”

His big break came when he managed

42 December 2015 Gulf Gourmet PASSING THROUGH PASSING

It’s been a long journey that started when I was just 15 years old but I’ve enjoyed every single minute of it

to get 3-Michelin star chef Michel Roux of London’s Waterside Inn on the phone. Chef Michel initially repeated the same line about a long waiting list. “But I said I won’t take no for an answer. I made a deal with him. I told him I’ll pay for my flight and accommodation and work a weekend free at the restaurant. Then he can decide if I deserve the job or not.” The tenacious man that he is, Chef Daniel bagged the job, jumping a queue of as many as 200 chefs. “First, I was picking herbs and later I became chef de partie for seafood. This is what made me realise I had a passion for seafood.”

After Chef Michel, Chef Daniel found the hospitality industry, Chef Daniel finally something that’s making guests more another great teacher in French ventured out on his own with a business. aware of the authenticity of various 2-Michelin star chef Edouard Loubet when “I have also done some TV shows, one in cuisines. “People travel more today and he joined the Le Moulin de Lourmarin in France with 40 million viewers. It’s very they expect more. If they have eaten France. “Later, I returned to Norway with satisfying - meeting so many people, sushi in Japan, they will know if your Gastronomisk Institutt AS – better known talking about things I am passionate sushi is as good or not. Today, chefs as the Culinary Institute of Norway. It’s about, travelling, learning about cultures.” are not just chefs, they are scientists. a prestigious institute that grooms top They have to know what’s the right Norwegian chefs and Norway’s national While wanderlust is an inherent part of temperature, the right consistency, what culinary team.” Chef Daniel worked at his personality, Chef Daniel admits that complements what, why what happens.” the institute for a decade, training chefs it sometimes cuts into his family time. for world competitions and promoting “I have an eight-year-old son and a two- It’s a complex environment that a chef Norwegian cuisine. year-old daughter. My lovely wife is very operates in these days. But that’s not respectful of my job but I try to maintain necessarily a bad thing; it keeps a chef Self-discovery was a pleasant outcome a balance. Work and family are the two on his toes. of this job. “I started to understand most important pillars of a good life. I my strong and weak sides. Most of believe that if you are happy at home, “At the end of the day, you are only my colleagues there wanted to be you will be happy at work too.” as good as the last dish you put out,” world-class chefs and participate in he finishes, summing up an entire competitions. That was not my strength. Chef Daniel likes the fact that open profession in a heartbeat and running off I was good at promoting things and kitchens have brought chefs out of the to win his next battle. being on TV and in media.” backstage and given them a chance to interact directly with customers. He Like the midnight sun, this Norwegian With experience in the entire spectrum of also favours a widespread rise in travel, son refuses to go down.

43 December 2015 Gulf Gourmet SUPPLIER STORY

Marketplace for award-winning food items now in the UAE We speak to Vasso Kousathana, Managing Director & Founder, Award Deli, an ecommerce portal that specialises in award-winning food products for the discerning chefs…

Could you tell us a bit about Award Deli? and same day delivery. Our core value is Deli products have received awards from It is a unique concept and a global first, totally customer-oriented. high profile panels of industry experts I believe. Only products that have won including sommeliers, chefs, sous chefs awards in international competitions We are online so all customers can easily and acknowledged gourmet experts. are eligible for inclusion for sale on the access our unique range of products (as Award Deli website. opposed to limited to a specific area if What can you tell us about yourself? dealing with a retail shop). I was born and raised in Athens, Greece We have set exceptionally high and relocated to the UAE in 2008. On standards for the quality of service, and The products are fairly priced which top of my extensive experience in the the shopping experience has to have allows for a wider range of consumers to finance sector, I was involved in the a wide spectrum range which covers experience products of extremely high hospitality business for many years and, efficiency from ordering to delivery, quality on a frequent basis. therefore, always place special emphasis ability for both online and telephone on customer service, supply chain order and shopping experts to assist We can categorically state that all Award management and customer satisfaction

44 Contact us at: Nestlé UAE L.L.C., P. O. Box 52185, 3rd Interchange, Nestlé Building, Al Quoz, Dubai, UAE T: +971 4 4088102 F: +971 4 3410159 [email protected] December 2015 Gulf Gourmet SUPPLIER STORY

by putting the customer at the heart of dishes, we are the ideal choice, making supply procedures from estates, family every process. This is an integral part of Award Deli the place to visit. farms and artisan kitchens. the Award Deli ethos and one that I am very proud of. I strongly believe that our products are We have invested in storage facilities the perfect fit for the unique culinary with ergonomic and personalized design, How did you get involved in this creations of professional Chefs. to ensure the highest quality and taste business and why? of our products is maintained. All the As a consumer with high demands, a Can you give us examples of the kind products are stored in cold rooms. Even mother and business person, I identified of products that are available in your ambient products are kept in room a gap in the market: customers in the online marketplace? temperature’s cold room. multinational environment of UAE had We have award-winning traditional to rely on word of mouth for the top products such as parmigiano, olive What is the turnaround time from placing shelf, so to speak, and their expectations oil, rice, muesli, hand-made pastas, an order to receiving the food products were not always met. High quality marmalades, tea, coffee, to name a few, for both customers and suppliers? products were hard to find and were for those who want the purity of their As far as suppliers are concerned it overpriced. Like all parents I wanted to recipes maintained. depends on type of cargo. We do have give my children and my whole family both air freight and sea freight and time only the best and this is how the Award We also offer award-winning products differs significantly allowing us to cover Deli idea was born. with a twist, such as sea salt dark all needs and product types. chocolate, beetroot ravioli, pecorino With emphasis on a high quality of and honey tortellini, knot grass honey Our stock control management allows us services on both pre and after sales amongst many others that are both to continuously monitor our processes and exceptional product quality, unique and certain to tantalize the and enhance them to optimize the time we made the decision to go for the tastebuds of food enthusiasts in the UAE. required from ordering the products from outstanding and believe we have our suppliers to importing and storing delivered with Award Deli. Why did you launch Award Deli in the them in our facilities. UAE? How easy it so source award winning The selection was analyzed carefully. When it comes to individual products that may be short on supply Dubai fitted the bill. Perfect fit of our customers, we do offer same day but high on demand since receiving concept with what UAE and Dubai are delivery 6-days per week. recognition? offering: Only the best of everything Good question. It is very challenging, without compromise. What are your plans for Award Deli once as expected for any kind of work which this online marketplace takes off? demands such high standards. It is this From a financial perspective, Dubai We are now in position to start entering challenge that I welcome since I believe currently boasts some of the best growth the B2B area with the focus clearly on high this is what is making the difference and rates in several fields. The population is end hotels, restaurants, catering services the finest is what we would like to offer expected to grow in the coming years to our customers. as we draw closer to 2020, and the In addition to this we will continue to government actively supports economic enhance our existing offering by adding While this sounds ideal for the retail development and levels of income are to our portfolio of products and ensuring consumers, can professional chefs good. People live the good life here in the that we are providing customers with take advantage of such an opportunity UAE and we contribute to it. the very best in each product category. considering they buy in bulk? Recognizing the particular needs of How do you store your products for What are your expansion plans? professional chefs we are already in freshness and longevity? We do have ambitious expansion plans discussions with our suppliers and We have very demanding parameters that include growth in the UAE and considering alternatives to cover the throughout the whole process. We have across the GCC over the coming years. specific area and be the first choice for very high quality assurance standards But we are not taking this lightly. We the discerning. and continually demand the freshest take all our steps and ideas very seriously produce and we then ensure it must and examine thoroughly all plans, since We appreciate that some of the be of unquestionable quality. We also we have to ensure that the highest products may not be an efficient pay particular attention to hygienic and standards set will be maintained because solution for “bulk buffet”. However, for quality standards which are maintained our products and our services are our more special menus and chef’s signature throughout the whole production and value proposition and selling point.

46 December 2015 Gulf Gourmet EVENTS

THE GUILD MEET Last month’s Emirates Culinary Guild meeting was hosted by Chef Ali Sayed and his team from Hot Oven School of Creative Science Sharjah. The event saw a huge turnout of chefs as well as corporate partners, some of whom had the opportunity to talk about their products. Here are images from the event.

47 December 2015 Gulf Gourmet EVENTS

GREAT EXPECTATIONS Record visitor turnout expected at SIAL Middle East 2015 as show reaps benefits of focus on global F&B innovation and trends

he sixth edition of SIAL Exhibition Centre (ADNEC) from 7-9 covers the full spectrum of issues linked Middle East, the region’s December 2015. to innovation and global food trends, fastest-growing professional including sustainable food consumption trade exhibition for the food, Speaking at the press conference, and organic trends, improving local Tbeverages and hospitality industry, Ali Yousef Al Saad, Chairman of the sourcing, the rise of eat and tweet trends returns to Abu Dhabi this month and is organising committee for SIAL 2015 and fresh approaches to reducing waste expected to welcome a record turnout and Acting Director of Communications from micro to macro levels.” thanks to a new show format and 6,500 and Community Service Division at pre-registered visitors, an increase of Abu Dhabi Food Control Authority Examples of products showcasing 30% on 2014. (ADFCA), said: innovation is the Grower’s Cup, by The Coffee Brewer – they have taken the Held under the patronage of HH Sheikh “Innovation is at the heart of our traditional cup of coffee and developed Mansour Bin Zayed Al Nahyan, Deputy industry, you only have to look at the an innovative way of packaging to Prime Minister of the UAE, Minister of wide variety of exhibitors showcasing enhance coffee on-the-go. Presidential Affairs and Chairman of Abu their unique and captivating products to Dhabi Food Control Authority, global see the advancements this diverse and In summary, SIAL Middle East 2015 will food innovation and future trends will progressive industry is making. feature over 900 exhibitors, buyers from headline the agenda at this year’s event, 50 major airlines and 30 international which takes place at Abu Dhabi National “Our new-look line-up for this year pavilions underscoring the growth and

L-R HE Helal Mohamed Al Hameli, Deputy Director General, Abu Dhabi Chamber; Ali Yousef Al Saad, Chairman of the organising committee for SIAL 2015 and Acting Director of Communications and Community Service Division at Abu Dhabi Food Control Authority (ADFCA); Fadi Saad, Director, SIAL Middle East; Abdul Rahman Mohamed, Group Director – Commodities, Agthia.

48 December 2015 Gulf Gourmet EVENTS

15,000 Our new-look line-up for this year covers the full spectrum of issues linked to innovation Record breaking and global food trends, including sustainable 15,000 visitors food consumption and organic trends, anticipated as pre- improving local sourcing, the rise of eat registration up 30% and tweet trends and fresh approaches to reducing waste from micro to macro levels 900 popularity of the event. The show opens from SIAL global events will join the with the inaugural, invitation-only line-up in another first for the exhibition. SIAL World Summit, which is set to 900 exhibitors, welcome over 700 delegates and 50+ Rounding out the show floor events, 30 international high profile speakers. organised by the Emirates Culinary Guild pavilions of Abu Dhabi, in collaboration with the OnBoard Catering at SIAL provides a World Association of Chefs’ Societies, definitive platform for the travel catering La Cuisine by SIAL will feature 850 industry in the Middle East region, which professional chefs competing for an is proving to be one of the fastest- array of culinary awards. growing aviation markets in the world. 700 Finally, new this year is the inaugural According to Fadi Saad, Director, SIAL Regional Barista Championship, Middle East the number of passengers organised in association with the 700 delegates and arriving at GCC airports is expected to International Coffee & Tea Festival. A 50+ high profile reach 450 million by 2020 compared total of 21 regional barista competitors speakers. with just 144 million three years ago and will compete for the title of Best 750 million in-flight meals are currently Regional Barista. A specially created served by regional airlines each year. Brew Bar will also showcase the latest innovations from the coffee world. “US$ 86 billion is being spent by regional airports on expansion and Abu Dhabi, Humaid Matar Al Dhaheri, Acting Group 850 Dubai and Doha international airports, CEO of Abu Dhabi National Exhibitions already have a combined annual capacity Company (ADNEC), said: “ADNEC is for 190 million passengers. It is this pleased to welcome back SIAL Middle 850 competing chefs growth in passenger traffic that once East which has become an important added to accelerated global network annual event on our calendar. As the plans, that is driving significant inflight mega event is expected to draw the catering service demand,” he added. participation of hundreds of international delegates, we look forward to working 35% A record number of entries has been with our strategic partners and the Abu received for the SIAL Innovation World Dhabi Food Control Authority to ensure a Champions awards’ showcase. Up from seamless experience for the organisers, 35% increase in 142 entries in 2014 to 218 this year, a exhibitors and delegates. We are entries for SIAL total of 113 products will compete in confident that the exhibition will support the final. The UAE has the fourth largest Abu Dhabi’s sustained efforts to emerge product innovation number of products selected, with India, as an international hub for food, drink awards Italy and France just ahead. The winners and hospitality industry.”

49 December 2015 Gulf Gourmet EVENTS

Salon Culinaire Jeddah

eddah saw its 2nd Salon Culinaire held under Reed Sonaidi Group and the Saudi Arabian Chefs Table from NovemberJ 17-20. Endorsed by WACS, the competitions held across 24 categories saw many chefs participate in the static classes, live cooking and artistic classes.

All the international judges were certified by WACS and included the likes of Gert Kloetzke from Sweden, Uwe Micheel from UAE, Nikolay Baratov from Russia, Gerard Mendis from Sri Lanka, and Raman Khanna from India.

Local society chefs included Adrian Meyer & Middle East Thomas A. Gugler in have been nominated for the coming of Albilad Hotel Jeddah, Yvan Marclay cooperation with Reed Sonaidi Group two years as rookie judges. The response of Hilton Hotel Jeddah, Daniel Mayor of and Rony Haddad the Show Manager. was very good with the new rookies Crown Plaza Jeddah and Maher Naddah including Adrian Meyer, President of Moevenpick Ice-cream. Local Marshals Winners took away a total of 6 Gold Saudi Arabian Chefs Table Circle; included Mohammed Ezzeldine, Eva medals, 30 Silver medals, and 41 Bronze Yasser Jad, President Saudi Arabian Marie Ramos, Hani Zain, Sultan Moghayr, medals in addition to numerous Merit Chefs Association; Yvan Marclay, Vice Mahmoud Khalil and Mahmoud Sultan. Certificates and token of appreciations. President Saudi Arabian Chefs Table Circle, Senior SACTC Board Members The entire event was organised by the Gert Kloetzke conducted a judges Daniel Mayor, Maher Naddaf, Douglas Continental Director of WACS Africa building seminar with 20 people who Ellis and Junior SACTC Board Members.

50 December 2015 December

Gulf Gourmet Gulf 51 EVENTS 52 SIAL RULES 4. 3. 2. 1. Class 01:CakeDecoration (Patisserie) Practical Pastry 2. 1. Class No.-Description Entry Briefs oftheClassesfor 2015 December 3. 5. Showpiece Pastry 4. 6. 8. 7. 10. Showpiece Open 9. 11. 22. 21. 20. 19. 18. 17. 16. 15. 14. 13. 12. The cake base must be a The cakebase must be be“BeautyofNature” will The Themeforthecakedecoration base ofthecompetitor’s choice. Decorate apre-bakedsinglecake Two hoursduration. –Three Tier Docello AGTHIA Nougatines Showpiece. Showpiece. Gourmet DinnerMenubyMLA Australia Butchery byMeatandLivestock Dressed Lamb–Practical Menu byEggStation Ovo-Lacto VegetarianFour-Course Etihad Airways Etihad Inflightmealsponsoredby AGTHIA A Medly76ofMocktailsby - Emirati Cuisine-PracticalCookery Boodys Mezzeh –PracticalCookeryby by MLA Australian Beef-PracticalCookery Practical CookerybyJ.MFoods Sustainable Fish&Seafood- Carving. Practical Fruit&Vegetable TeamEvent Ice Carving Individual IceCarving Bakeries by GrandMills Elegance Stylish Wedding Cake Elegance StylishWeddingCake Cake Decoration-Practical Four Plates of Dessert by Nestle byNestle Four PlatesofDessert Baked Bread Showpiece by Baked BreadShowpieceby Friandises Petites Four Pralines Friandises PetitesFourPralines Fruit & Vegetable Carving Fruit &VegetableCarving Showpiece Chocolate Carving Australian Lamb Five-Course Australian LambFive-Course Tapas, FingerFoodandCanapés

Gulf Gourmet Gulf LA CUISINEBYSIAL2015 LA 4. 3. 2. 1. made entirelybyhand. decorationsmustbeedibleand All Wedding Cake–Three Tier Class 02:EleganceStylish Pastry Displays 13. 12. 11. 10. 9. 8. 7. 6. 5. be edible. A section of the finished be edible.Asection ofthefinished The bottomlayerofthecake must these items. display mustnotbedependent on construction, butthefinished sugar, etc.,maybeusedinthe pulled Royal icing,pastillage, covered withflowertapeorpaste. must beproperlywrappedand for theconstructionofflowersbut Fine, food-qualitywiringisallowed must beplainandunadorned. but, unlessdecoratedbyhand, orstandsmaybeinedible Pillars criteria criteria ofthejudging the Judges,aspart betastedandcutby The cakewill might notbeavailable. Water, electricityandrefrigeration work upon. provided foreachcompetitorto tableis A standardbuffet equipmentrequired. and small ingredients, cakebase,utensils, Competitors mustprovide all pre-prepared tothebasiclevel, Chocolate androyalicingcanbe permitted. garnish No pre-modelled presentation overall enhance andharmonizewiththe is 30cm,itshouldbeableto Fondant) minimumheight (Chocolate/Sugar/Marzipan/ be edibleandmixedonthespot. decoratingingredientsmust All judge. notbe hygiene foodproductwill box ordryicestorage.Notupto withcold set uphygienically The cakemustbedeliveredand decorate. withoutcoating–readyto filled The cakecanbebroughtalready 30cm Diameter. minimum sizeof30cmXor Nestle Docello Nestle Docello by Class 03:PlatedDessert 1. Class 04:PastryShowpiece 2. 1. 2. 10. Points will bedeductedfornon- 10. Pointswill 9. 8. 7. 6. 5. 8. 7. 6. 5. 4. 3. ) Asiandoughfigurine d) c) b) a) Chocolate To displayashowpieceofeither d) c) b) a) service. one person,suitableforalacarte for Displayed cold,eachportion eachforoneperson. desserts types Prepare fourdifferent allowed. Points will be deducted bededucted Pointswill allowed. No frames,mouldsorwiresare compliance. platforms) exceed 1meter(includingsocleor Maximum heightshouldnot Maximum areaw60cmxd75cm. recipes arerequired. Typewritten descriptionand the twotoplayers. Inedible blanksmaybeusedfor judges. betastedbythe The cakewill judges’ inspection edible cakeshouldbecutforthe ingredient. ingredient. byNestleasthemain Docello One oftheplatesmustuse not bejudged. butwill Showpieces areallowed Maximum areaw90cmxd75 authenticity. to determinequalityand process ifdeemednecessary Tasting ofthejudging bepart will recipes arerequired. Typewritten descriptionand presentation isrequired. Practical andup-to-date dough/bread dough dough/bread dough marzipan/sugar /pastillage inglass serve 1 xDessert creation FreeStyle 1 xArabicDessert and animalfat 1 xVegetarian withouteggs composition 1 xHotandColddessert

6. 5. 4. 3. 4. 3. 2. 1. Pralines Class 06:PetitesFour& 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. following: baked goodsandmustincludethe The entireexhibitmustcompriseof Baked BreadShowpiece Class 05:BakedGoodsand base orsocle). Maximum height90cm(including Maximum areaw90xd75cm. Written descriptionrequired. or inmixedmedia. Edible mediamaybeused,singly for non-compliance. Present the exhibit to include a Present theexhibit toincludea Freestyle presentationandtheme 8-12grams) each piecetoweightbetween platterforjudges’ tasting. small of eachvarietyonaseparate pieces total)plusoneextrapiece Six piecesofeachvariety(36 Exhibit sixvarieties. Maximum areaw90xd75cm and recipesarerequired. Typewritten productsdescription judged. notbe bakery productswill Poor hygienestandardofhandling competition venueforjudging. possible anddelivertothe at ownworkplaceasfresh breads&doughmustbake All for judges’tasting. be displayedonaseparateplatter One extrapieceofeachvarietyto of eachitemtobedisplayed. (competitor’s choice)threepieces breakfast items25-50grams Two typesofbakedsavoury of eachitemtobedisplayed. (competitor’s choice)threepieces breakfast items25-40grams Two typesofbakedsweet to bedisplayed. choice)) threepiecesofeachroll 25-40grams (competitor’s Two typesofbreadroll displayed. two piecesofeachloaftobe 300 grams(competitor’s choice) Two typesofbreadloaves200- A bakedbreadshowpiece. 6. 5. 4. 3. 2. 1. (Free StyleShowpiece) Class 09:OpenShowpiece 5. 4. 3. 2. 1. Showpiece. Carving Class 08:Fruit&Vegetable 7. 6. 5. 4. 3. 2. 1. Showpiece Class 07:ChocolateCarving Displays Artistic 8. 7. 6. 5. permitted to use, frames and permitted touse, framesand itis superior modelingskills, aid competitorstodemonstrate levelofcompetitionandto overall Special note:To enhancethe (including baseorsocle). Maximum height75cm. Maximum areaw90cmxd75cm. butmustnotbeexposed. allowed are Frames andwiressupport adjudication. beacceptedfor food materialwill Only showpiecesmadeofedible Freestyle presentation. (including baseorsocle). Maximum height55cm Maximum areaw60cmxd75cm. not dependuponit. construction ofthepiecemust butthe Light framingisallowed, Freestyle presentation. permitted are novisiblesupports carving, display offruitand/orvegetable To bringinalreadypreparedone the themeisrequired Written descriptionmentioning base orsocle). Maximum height75cm(including Maximum area:w80cmxd75cm. compliance. bedeductedfornon- Points will allowed. No frames,mouldsorwiresare glazing isallowed. Natural colouringandminimal Free-style presentation. Maximum area w90 cm x d75 cm. Maximum areaw90cmxd75cm. and recipesarerequired. Typewritten productsdescription the themeisrequired. Written descriptionmentioning bejudged. presentation, andwill Showpieces shouldenhancethe showpiece. small 3. 2. 1. Dinner MenubyMLA Australian LambGourmet Class 10:Five-Course 7. 6. 5. 4. 3. 2. 1. Bakeries Canapés byGrandMills Tapas, FingerFoodand Class 11:Presentationof

9. 8. 7. 6. 5. 4. > > > > > The mealtoconsistof: the mainingredient. must containAustralianLambas One oftheappetisersformeal gourmet mealforoneperson Present aplatedfive-course or platter/s or receptacles. or platter/sreceptacles. Presentation onsuitableplate/s gelatin forpreservation Food coatedwithaspicorclear Hot foodpresentedcold Four coldvarieties. Four hotvarieties. pieces) Six piecesofeachvariety(total48 between 15-20gramsperpiece Exhibit eightvarieties.Weight it may not be judged. it maynotbejudged. ecessive excessivemouldingwork finishing hasbeenaidedby committee deemsthatthe media bepermitted.Ifthejudgng detailed Styrofoamofanyother pre-carved no circumstanceswill of abodyispermitted,andunder a roundcylindertoformthebase pre-molded andsimplysprayed, mustnot .i.e. Styrofoamsupport supports Maximum area w90 cm x d75 cm. Maximum areaw90cmxd75cm. from thejudging bededucted then 5pointsshall If AustralianLambisnotused recipes required Typewritten descriptionandtyped should be600/700gms. Total foodweightofthe5plates gelatin forpreservation. Food coatedwithaspicorclear appropriate plates. Hot foodpresentedcoldon A dessert. A dessert. A maincoursewithitsgarnish A hotappetiser, A soup, A coldappetiser, December 2015 December

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8. Eight pieces should correspond to 1. Freestyle. must bring with them proof of one portion. 2. 120 minutes duration. purchase of Australian beef. 9. 2 of the cold items must use 3. Hand carved work from selected bread supplied from competitor’s own fruit\vegetables. Class 17: Mezzeh – Practical Grand Mills bakeries in their 4. Competitors to use own hand- Cookery by Boodys composition as a base. tools and equipment. 1. Time allowed: 60 Minutes 10. Sponsored Bread Items will be 5. No power tools permitted. 2. Prepare and present for four given to et competitors prior to 6. Pre-cleaned, peeled material is persons: Three types of hot the event and a list of varieties. allowed, but pre-sliced/carved will mezzeh and three types of cold 11. Name and ingredient list (typed) result in disqualification mezzeh. of each variety required. 7. Each competitor will be supplied 3. Only one (if any) of the following 12. Maximum area 60cm x 80 cm. with a standard buffet table on types of mezzeh may be which to work. displayed: humus, tabouleh, Practical Artistic babaganough, fatouche, Class 12: Individual Ice Practical Cookery moutabel. Carving Class 15: Sustainable Fish & 4. The mezzeh can be representative 1. Freestyle. Seafood - Practical Cookery by of any of the following countries: 2. 90 minutes duration. J.M Foods > Lebanon 3. Hand carved work from one large 1. Time allowed 60 minutes > Syria block of ice (provided by the 2. Prepare and present four identical > Jordan organisers). main courses using the following > Morocco 4. Competitors to use own hand- Fish and seafood provided by the > Egypt tools and gloves. sponsor as the main protein item > Tunisia 5. A non-slip mat is mandatory. of the dish and no other fish can 5. Dishes must represent a variety of 6. Before the competition starts, be used, Sturgeon, Irish Oysters 8 cooking methods and the use of competitors will be allowed 30 pieces, Caviar 25 grams ingredients as used in the Arabic minutes to arrange and temper 3. Weight of fish per portion on the restaurants of the UAE. the ice block. plate to be 150 grams 6. Boodys olive oil and Tahina must 7. The use of power tools is 4. Present the main courses on be the only olive oil and Tahina forbidden. individual plates with appropriate used in the creation of these garnish and accoutrements. dishes and will be available in the Class 13: Ice Carving Team 5. Failure to use all three sponsors competition venue for use in the Event itesm will result in a 5 point kitchens 1. Freestyle. reduction of judging points 7. Present the mezzeh in four equal 2. Two persons per team 6. Typewritten recipes are required. portions. 3. 120 minutes duration. 8. Two portions will be presented 4. Hand-carved work from three Class 16: Beef - Practical and two portions will be large block of ice (provided by the Cookery by Meat and Live presented to the judges. organisers). Stock Australia 9. If Boodys products are not used 5. Competitors to use own hand- 1. Time allowed 60 minutes then 5 points shall be deducted tools and gloves. 2. Prepare and present four identical from the judging 6. Non-slip mats are mandatory. main courses using Australian 10. Typewritten recipes are required. 7. Great care must be taken with Beef as the main protein item. health and safety considerations. 3. Any cut of beef with the exception Class 18: Emirati Cuisine - If an exhibit becomes in any of tenderloin, rib eye and sirloin, Practical Cookery way unstable or dangerous to can be used. 1. This class is designed to ensure competitors or public, it will be 4. Weight of beef per portion on the that the tradition of Emirati dismantled and destroyed by the plate to be 150-170grams Cuisine is preserved and organizers. 5. Present the main courses on promoted through professional 8. The use of power tools is individual plates with appropriate chefs. forbidden. garnish and accoutrements. 2. Prepare and present two plated 6. Typewritten recipes are required. portions each of three Emirati Class 14: Practical Fruit & 7. If Australian beef is not used then dishes according with the Vegetable Carving. 5 points shall be deducted from following criteria: Fruit and Vegetables the judging points, competitors 3. Prepare and present two plated

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portions of any one of the ingredients per mocktail. service (i.e. suitable for chilling following dishes: 2. Ice, Salt, Pepper, Spices and and re-heating without > Balalit Herbs used as seasoning are not deterioration in quality). > Kabeesa counted as ingredients. 4. Meal must be totally acceptable > Assedat Bobal 3. Competitors are to bring their own to Muslims. 4. Also prepare and present two equipment, glasses, receptacles, 5. One portion of the main-course plated portions each of any two etc. will be re-heated and tasted as of the following dishes: 4. Contact the organisers for juice part of the judging process. > Margougat Al Khudar samples after payment of entry 6. Menu to comprise: A choice of > Thareed Laham fee. 2 hors d’oeuvre (each approx > Margougat Al Dijaj 5. The mocktails must be made 90grams), One salad with a > Maleh Biryani entirely on-site; no pre-mixes or choice of 2 dressings, A choice > Samak Mashwi pre-mixing is allowed. of two main courses, one to be > Machboos Samak 6. Garnishes, which can be made vegetarian (each approx. 280gr 5. Emirati cuisine with traditional from any edible substance, must inclusive), One cold dessert presentation and serving as be prepared, cut and shaped (approx. 90g). would be found in a family entirely on-site. 7. The Main courses must be home of the United Arab 7. The competition will begin with a suitable to be able to be reheated Emirates. close pre-inspection by the judges and served with in 12 minutes. 6. Competitors must bring to ensure that no pre-preparation 8. Prepare and exhibit three portions their own plates/bowls for has taken place. of each dish. One for display as presentation and all necessary 8. Time allowed 30 minutes to per pre-service set up in foils, one mise-en-place for the meals include garnish preparation. set for display as per service to 7. The judges will check appliances 9. Recipes required. guest(glazed), one set complete and utensils for suitability appetizers and main course for 8. Typewritten description and NOTES TO AID COMPETITORS judges tasting this portion to be recipes are required Judging Points: kept chilled ready for reheating 9. Time allowed 60 minutes to TASTE - 60 - The highest percentage once judges request. An oven present all three recipes point possibility is given for a good shall be provided. tasting mocktail. 9. A written menu is required. Class 19: A Medley of PRESENTATION - 30 - The 10. Typed recipes are required. Mocktails by AGTHIA preparation and use of the garnish, 11. The organizers will provide the AGTHIA will supply juices to entrants the type of glass used the overall look dishes for presenting the in-flight in this class. of the mocktail. meals. Display three portions each of three WORKING METHOD - 05 - Clean, 12. The main-course used for different alcohol-free cocktails using hygienic and safe work methods. presentation purposes can be any combination of the following Al INNOVATION - 05 - New thinking glazed with aspic to keep a good Ain Fresh juices: as to glassware, decoration or appearance. > Orange presentation. 13. The main-course used for re- > Watermelon heating and tasting, must be > Pinapple Class No 20: In Flight Meal by covered with the foil provided. > Grapefruit Etihad 14. All competitors shall be sent > Strawberry 1. Create a lunch/dinner menu for a guideline for the plating and > Lemonade business class passengers flying portion sizes, these guidelines > Carrot ETIHAD airline on Abu Dhabi/ must be followed. Also a > Green Apple London sector. A economy class recipe sheet and photograph > Mango ticket to home country for the to be provided as per sample > Cocktail winner of this class shall be specification sheet provided. > Guava awarded as a prize. 15. Competitors will be provided with > Kiwi 2. Menu must be practically the dishes as soon as possible > Pomegranate reproducible for two hundred after receipt of their entry-forms > Mint Lemonade covers. All food items to be and fees. Maximum area 120cm x > Lemon Concentrate Western cuisine no Arabic food is 75cm 1. Competitors are allowed to required to be presented. use a maximum of two other 3. Durable enough for in-flight Class 21: Ovo-Lacto

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Vegetarian Four-Course 6. Each competitor will have one La Sial Abu Dhabi 2015 - Menu by Egg Station banquet table (supplied by the AED:400/- per person 1. Present a plated three-course organisers) on which to work. iii. Best Artist - vegetarian ovo-lacto meal for 7. No power tools permitted. La Sial Abu Dhabi 2015 - one person. 8. Competitors to supply their AED:500/- per person 2. Suitable for dinner service own: iv Best Arab National - 3. The meal to consist of: > Tools and knives La Sial Abu Dhabi 2015 - 4. An appetizer containing EGG > Twine or netting AED:300/- per person STATION egg product > RED cutting boards (this is 5. A soup a municipality requirement CLOSING DATE 6. A main course and will be strictly enforced) 5. Closing date for entries is 7. A dessert > Garnishing December 1st 2015 However, 8. To be prepared in advance and > Display trays many are often fully subscribed displayed cold on appropriate > Sundries and closed well before the plates. 9. Time allowed: two hours closing date. 9. No meat, chicken, seafood or 10. All tools and sundries will be fish to be used, (meat-based inspected to ensure that they TROPHY ENTRY gelatin glaze to enhance are hygienically suitable for Entrants to a trophy class must presentation is accepted). food use. 11. Cuts required by enter and finish in all and only those 10. The appetizer can either be cold the organisers are: classes that pertain to the trophy or hot presented cold to contain a) Neck slices or Neck boned. for which they are entering. No a minimum of 60% egg product b) 1 x shoulder, boned and other classes may be entered into from EGG STATION as the main rolled, tied or netted ready by a trophy entrant. Trophies are ingredient of the dish. Egg for roasting. awarded on the highest aggregate Station product will be made c) 3 pieces shoulder chops. points from all three classes available to all competitors as d) Spare ribs. required. e) 1 x 8 rib Frenched rack. The required classes are: 11. Total food weight of the four f) Mid-loin chops from a short BEST CUISINIER plates should be 600/700 gms. loin i. Class #10. Five-Course 12. Typewritten descriptions and g) 1 x Eye of Loin. Dinner Menu recipes required. h) 1 x Tunnel-boned leg tied or ii. Class # 16. Beef Practical 13. Maximum area w75cm x d75cm netted for roasting. iii. Class # 15. Fish & Seafood i) 1 x Seam-boned leg trimmed Practical Cookery Class 22: Dressed Lamb - into its 4 primal cuts plus its In order to qualify for inclusion in Practical Butchery by Meat bone-in shank. the points tally for Best Cuisinier and Livestock Australia Trophy a competitor must win 1. Prepare a whole, fresh, dressed VENUE & ENTRY FEES three medals, at least one of which lamb carcass into various 1. La Sial will be held during the must be a gold medal. ready-to-cook joints and La Sial Middleeast Exhibition pieces, some as required by from Decemeber 7th to 9th BEST PASTRY CHEF the organisers, the others to 2015. i. Class # 01. Practical Cake competitor’s choice. A training/ 2. The venue is at the Abu Dhabi Decoration demonstration will be provided National Exhibition Centre ii. Class # 03. Four Plates of by MLA prior to Salon event 3. The entrance fee for single Dessert 2. Make a presentation of the entries is Dhs.100 (AED. One iii. Class # 06. Friandises, finished cuts and off-cuts for Hundred) per person per class, Petites Four exhibiting to the judges. unless otherwise stated in the In order to qualify for inclusion 3. Competitors must use the Rules and Regulations or the in the points tally for Best Pastry fridges provided to store their Class Briefs. Chef Trophy a competitor must win finished cuts prior to judging 4. The fee for entry to the trophy at least two medals one of which 4. Cuts/joints can be suitable for classes is as follows: must be a gold medal. foodservice or suitable for a i. Best Cuisinier - retail butchery display. La Sial Abu Dhabi 2015 - BEST ARTIST 5. Organisers will supply the AED:500/-per person i. Class #10. Five-Course dressed lamb for this class. ii. Best Pastry Chef - Dinner Menu

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ii. Class # 17 Arabic Mezzeh - the preparation, production and up. Practical Cooker. cooking skills of each competitor > No pre-cooking, poaching etc. iii. Class # 18 Emirati Cuisine – must be demonstrated during is allowed Practical Cookery her/his time in the kitchen. > No ready-made products are iv. In order to qualify for inclusion 6. All food items must be brought allowed. in the points tally for Best Arab to the Salon in hygienic, chilled > No pork products are allowed. National Trophy a competitor containers: Thermo boxes or > No alcohol is allowed. must win at least one medal. equivalent. Failure to bring 15. If a farce is to be used for stuffing, food items chilled will result in filling, etc., at least one of the BEST ARAB NATIONAL disqualification. four portions of the farce must be i. Class # 07. Chocolate 7. All dishes are to be served in a prepared in front of the judges to Showpiece style equal to today’s modern show the competitor’s skill ii. Class # 09. Open Showpiece presentation trends. 16. No help is allowed to be given iii. Class # 12. Individual Ice 8. Portion sizes must correspond to to the competitor once the Carvin a three-course restaurant meal. competition starts; the coaching 9. Dishes must be presented on of a competitor from the sidelines HYGIENE AWARD individual plates with appropriate will result in the competitor being A special hygiene shall be garnish not exceeding 250g total disqualified. commissioned with a trophy from food weight excluding sauces. 17. Within 10 minutes after the end the Hygiene partner of La Sial. The 10. Unless otherwise stated, of the competition, competitors award shall be presented to the chef competitors must supply their must have the kitchen thoroughly showing the highest standard of food own plates/bowls/platters with cleaned and tidied and ready for safety and hygiene in the practical which to present the food. the next competitor to use. classes in the kitchen. A special 11. Competitors must bring with 18. Two copies of the recipes hygiene jury shall be present. them all necessary mise-en-place typewritten are always required. prepared according to WACS 19. Submit one copy of the recipes to IMPORTANT NOTES ON guidelines in the hot kitchen the clerk when registering THE PRACTICAL COOKERY discipline (www.worldchefs.org). 20. Submit one copy of the recipe to CLASSES 12. Competitors are to provide their the duty marshal at the cooking These notes pertain to all practical own pots, pans, tools and utensils. station cookery classes. They should be read 13. All brought appliances and in combination with the brief of the utensils will be checked for Rules and Regulations class entered. suitability. NB 14. The following types of pre- 1. Please read the following WASTAGE and EXCESS preparation can be made for the regulations carefully. The MISE-EN-PLACE practical classes: instructions contained herein are 1. Mise-en-place and brought > Vegetable / Fungi / Fruits; mandatory. Non-compliance with materials will be checked at the washed and peeled – but not any of the points mentioned could time of arrival to the kitchen, cut up or shaped lead to loss of marks or complete 2. There will be a penalty deduction > Potatoes washed and peeled – disqualification. of up to five points for excess but not cut up or shaped 2. The Briefs of the Classes for Entry mise-en-place production. > Onions peeled but not cut up document also forms part of these 3. Wastage will be calculated during > Basic dough can be pre- Rules and Regulations and must and after the class. prepared. be read in conjunction with this 4. There will be a penalty deduction > Basic stocks can be pre- document. of up to five points for excess prepared 3. Other regulations relevant to wastage. > Basic ingredients may be pre- a particular competition would 5. Due to the fact that only one weight or measured out ready appear on the last page/s of this hour is given to complete the for use document. competition; competitors are > Fish may be scaled, gutted de- allowed to bring with them finned and de-gilled, but must PARTICIPATION an extensive mise-en-place. otherwise be brought to the 4. Participation at competition is However, there are restrictions competition whole. open to anyone professionally on how much pre-preparation the > Meat may be de-boned and employed in the preparation of judges will tolerate. In all cases, portioned and the bones cut food.

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5. Unless the organisers 19. Ensure that your name (clearly 28 The address of the ECG for specifically mention a class written in block capitals) all correspondence and as being a team event, all appears on your entry-form inquiries referencing culinary classes are for entry by a single exactly as you would wish it to competitions is: The Emirates competitor. appear on any certificate, letter Culinary Guild, PO Box 454922 6. Competitors are restricted to of participation or posting of Dubai, United Arab Emirates. one entry per class. results. Tel: + (97156) 8014089. 7. With the exception of those 20. Any applications for Email: [email protected] entering for the Best Artist amendments to letters or trophy, competitors are certificates will necessitate: a) COMPETITORS AND restricted to entering a Return of the original certificate HELPERS maximum of three classes. b) A written confirmation from 29. Each competitor is allowed one 8. Competitors entering to win a the executive chef c) A pre-paid helper to assist with carrying trophy must participate fully in fee of Dhs: 100/- (AED: One- equipment. No other help is every class entered in order to hundred) per certificate. allowed to a competitor within qualify. the preparation area. 9. Competitors must attend and HYGIENE 30. A helper must be junior in rank participate on the date and at 21. A professional food-safety to the person he/she is helping. the time allotted to them. company will oversee all 31. A competitor must wear full; aspects of hygiene practice at freshly laundered chef’s uniform COMPETITION ENTRY the competition. with appropriate headgear and 10. Please note that there are 22. It is quite possible that the footwear when attending at the different forms for different Municipality Food Control exhibition. types of entry; ensure that the Section will conduct its own 32. A competitor’s helper must correct form is being used. hygiene inspections as and wear full; freshly laundered Competition runs 7th -9th when it sees fit. chef’s uniform with appropriate December 2015 23. The organisers have no control headgear and footwear when 11. Complete the entry-form over these two entities. Should attending at the exhibition. according to the instructions on either raise an objection to 33. Incorrectly dressed competitors the form. the standard of hygiene of will not have their exhibits 12. Completed photocopies of the any particular person or team, judged. entry-form are acceptable. that person or team will not be 34. Incorrectly dressed helpers 13. Submit the completed form to allowed to compete will not be admitted to the the organisers along with the exhibition. requisite fee. THE SECRETARIAT 35. Logos, marks and identifying 14. Fees must be submitted along 24. The Emirates Culinary Guild colours provided by the with completed entry forms. (ECG) is the body responsible organisers must be worn by 15. Fees are payable to: for the creation, organisation the competitor throughout the Bank Name: Mashreq Bank and administration of the competition in the position Account Name: Emirates Chefs competition. indicated to them by the Guild FZ LLC 25. The competition is governed by organisers at the time of Account Number: 019000017926 and construed according to the registration. IBAN: rules of the organisers. 36. Logos, marks and identifying AE600330000019000017926 26. The organisers have sole colours provided by the SWIFT: BOMLAEAD authority to adjudicate on organisers must be worn Branch: Dubai Internet City any matters pertaining to the by helpers throughout the 16. Entries are accepted strictly on competition. competition in the position a first-paid, first-accepted basis 27. Entrants’ acceptances of indicated to them by the 17. No entry is accepted until participation in the competition organisers at the time of the appropriate fee has been are construed as confirmation registration. received. of their undertaking to 37. A competitor entered in a 18. Entry Fees are non-refundable. submit unconditionally to the practical competition must jurisdiction of the organisers register at least thirty minutes CERTIFICATES AND in regard to all aspects of the before the commencement of LETTERS OF PARTICIPATION Emirates Salon Culinaire. the competition otherwise the

58 December 2015 Gulf Gourmet SIAL RULES

competition slot will be given to a competition area. his/her helper at the presentation waitlisted competitor. 49. Finished exhibits must be placed ceremony for that day will be 38. Any competitor not in place in the position indicated by the forfeit, unless prior arrangements and ready to start at least five organisers. are made with the organisers. minutes before the time a 50. No interference with an exhibit 62. A competitor or his/her helper competition commences, will be is allowed once the organisers must be correctly dressed as disqualified. have deemed it as submitted for stipulated in the rules when 39. Competitors and helpers are judging. collecting medals or certificates. forbidden from approaching 51. Competitors must leave the 63. Incorrectly dressed competitors/ or speaking with or at a judge judging area as soon as their helpers will not be allowed access without the express permission of exhibits are in place or when to the awards area. the organisers. instructed to leave by the COPYRIGHT: marshals, whichever is the sooner. 64. All exhibitors and competitors EXHIBITS 52. Exhibits may, at the discretion assign all rights concerning 40. Each exhibit must be the of the organisers, be moved to videos, photographs, menus, bona fide work of the entering a separate enclosure, there to recipes, exhibits, sound recordings competitor. It must be solely remain for part or for the duration etc. to the Emirates Culinary the work of the competitor and of the exhibition. Guild. must be certified as such by his 53. Failure by a competitor to register Head of Department or General or exhibit at the specified time DISCLAIMER Manager. could result in disqualification. 65. The organisers are entitled to 41. Each exhibit must be a completely 54. Exhibits which are removed by cancel or postpone the Salon, or original work, it must not have competitors without permission to alter the duration, timing or been displayed previously of the organisers will not qualify schedule of any event. (in whole or in part) in any for any kind of award. 66. The organisers reserve the right competition or exhibition whether to cancel any classes or limit private or public. COMPETITION MARSHALS the number of entries or extend, 42. All exhibits must be of edible 55. A Marshal-at-arms will be modify or revoke any of the rules substance except for framing, recognizable by a badge and conditions without being socles and stands where they are displaying the logo of the held liable for any claims for allowed. Emirates Culinary Guild and the compensation whatsoever. 43. It is forbidden to use any living legend ‘Marshal’. 67. The organisers will not under any entity whatsoever as part of an 56. Marshals are charged with circumstances be held liable or exhibit (e.g. tropical fish). ensuring that the rules and responsible for the loss or damage 44. It is forbidden to depict religious, regulations of the competition are of any exhibit, equipment, goods, nude, semi-nude or political observed by all concerned. persons or personal effects. themes in an exhibit. 57. Competitors, helpers and visitors 45. All exhibits must be suitable for are all obliged to cooperate with QUERIES presentation as a decorative item the marshals - without question, 68. All queries must be submitted in a restaurant or banqueting at all times. by email to: [email protected]. setting. The question and answer to each 46. An exhibit must not carry AWARDS query will be broadcast to all any logo, label or mark of 58. Gold, silver and bronze medals entrants. identification; however, and certificates and certificates 69. La Cuisine by SIAL will take place competitors must be able to of merit are awarded solely at the during SIAL Middle East at the identify their exhibit if required. discretion of the judges. Abu Dhabi National Exhibition 47. Competitors are responsible for 59. The decision of the judges is final Centre in hall 7 their exhibits and should ensure and each competitor is required to 70. Access to the Exhibition Centre is that they are available in their abide by it without comment. through loading gate 3 proper place for judging on the 60. Medals will normally be 71. Access to the halls is through hall day and time specified. presented at 18:00 each day. door 7.1 48. No preparation or finishing This may change according to 72. La Cuisine will run December 7th – of exhibits is allowed in any circumstance. 9th 2015. area except the designated 61. Any medal or certificate that is preparation area at the rear of the not accepted by the competitor or

59 60 MEMBER DIRECTORY www.atlanticgulftrading.com [email protected] Fax: +97143254961,Mobile:+971505096594 P.O.Box 2274, Dubai,U.A.E.Tel:+97143589250, [email protected] Email [email protected], Mob :+971505521849,Phone4 2675406 K.Narayanan, Manager-Operations International Bakemart Atlantic GulfTrading Web: www.aramtec.com Email: [email protected] Tel: +97143808444,Mobile:+97150624961, Syed IqbalAfaq,GeneralManager, Arabian AmericanTechnology(ARAMTEC) Email: [email protected] Tel: +961-1-740378/741223751262 Simon Bakht Arab MarketingandFinance,Inc.(AMFI) Burj KhalifaStreet,BusinessBay,PB:42941,Dubai. 1507/8, 15thFloor,MetropolisTower, Tel +97144565878,Fax-4565879 Ashwin VRuchani,GlobalMarketingManager ANGT LLC–NONIONS/SIPPY web: www.americangarden.us Email: [email protected] Mob: +971566441578,505042425 Majid Ali,RegionalSalesManager-MEA American Garden 050 3561777, Himanshu Chotalia,Tel:043725425/432,Mobile: Al Seer Email: [email protected],www.yesmeat.ae +97165584474 Mob: +971558893131,Off: Sheikh Yasir, OperationsHead Al HalalMeatFactoryLLC www.agthia.com Mail: [email protected] Agthia GroupPJSC,P.O Box37725,AbuDhabi. Consumer BusinessDivision Dinusha Gamage,BrandManager-Foodcategory Agthia ConsumerBusinessDivision Mob: 055-4498282,[email protected] Vivek Jham Mob 050-9121337,[email protected] Anna Petrova Email: [email protected] Mobile: +971.55.220.1475 Syed Masood Advanced BakingConceptLLC(Probake) Mobile:+971 566854836 Phone: +97128138888,Fax:9999 Direct Line:+97128138400. P.O. Box62532,AbuDhabi,UAE Aguirre, Commercial&OperationsDirector Martin Centre Abu DhabiFarmers’Services www.4cornersuae.com Email: [email protected] Phone:Mobile:+97148847248, +971526475455 Marketing Manager/CommericialDirector /MikeWalden Nathalie Hall 4 Corners 2015 December Andy Fernandes,

[email protected] ManagerAdmin&Sales

Member directory ECG Corporate Gulf Gourmet Gulf

Frederique Simon, Chef MiddleEastLLC Mick Jary, Baqer Mohebi Tel: 0097148802121,[email protected] Mike Wunsch Tel: 0097148802121,Email:[email protected] Jeyaraman Subramanian Barakat QualityPlus [email protected] Mob +971508181164,[email protected], Vivette Dilmah Tea [email protected] +971 506554768 Suresh K.P,Mob:+97142671868, Diamond MeatProcessingEst.(AlMasa) [email protected] Tel: (+971)43333801,Mob:+971(0)504583512 Markets Sales Director-Local&Export Souhail Khattab Del MonteFoods(U.A.E)FZE Convotherm/ ManitowocFoodservice www.dilmahtea.com [email protected] Tel: 114822000,114822342 Manager Suren Atukorale,FoodService Pvt.Ltd Ceylon TeaServices Office No:+97143311789,[email protected] Antoine Massé Boecker PublicHealthFoodSafety Email: [email protected] Mobile No:0566935596,Office048877940 Yanal Sulieman-CEO,FadiMD Black IrisTrading LLC www.baqermohebi.com [email protected] Mobile No:0558001551,office043237272 Radwan Mousselli web: www.elfabco.com Email: [email protected], Direct: 97144885775,Fax.:8857993, Jebel Ali,Dubai,UAE,Tel.:97148857993, P.O. Box3352,DubaiInvestmentsPark,Phase 2 Executive Director M/s PriyaMalhotra, Elfab CoLLC Email: [email protected] Mobile: 0505543049,Office:048873644 Andrew Ashnell Ecolab GulfFZE Web: www.sealedair.com Email: [email protected], Tel: +97148819470,Mob:556413048, Samit Sanyal,MarketingDirector-MENEA Diversey GulfFZE Tel: (+971)48862677,Mob:+971(0)561743584 Web: www.chefmiddleeast.com Email: [email protected] Tel: (+971)48159841,Mob:+971508825620 ProjectsManager MarketingManager

Tel: 04-8131500, 04- 8131504, Tel: 04-8131500,04-8131504, Syed NajamKazim,GeneralManager , Food Technologist, Braju, FoodTechnologist, email: [email protected] Mob: +971502638315, Wathew , Salesmanager, Martin email: [email protected] Mob: +971558940169 Nazarii Zubovych, Ass.SalesManager, Fanar AlKhaleejTr Email: [email protected] Mobile No:0506253225,Office043391149 Thomas Das Faisal AlNusifTrading LLC Web: www.esf-uae.com Emai: [email protected];[email protected] +97142855645 Mob: +971551477455,Off: managers) (Food service Olga Noskova /RodicaOlaru, Emirates SnackFoods Email: [email protected] 042861166 Mob: 0504533868,Off: Pierre Feghali EMF EmiratesLLC Website: www.greenhouseuae.com Tel: +97165332218, Sales &BrandManager-Chef’s Equipment, Marc ElFeghali, Greenhouse Email: [email protected] Office: +971043402492 Mobile: +971503797164, Emie Dimmeler Golden StarInternational web: www.fslfoods.com email: [email protected], FSL FoodFZE Email: [email protected],www.foodsource.ae Tel :+97142998829,Mob501815958 Sacha Schatt,GM Food SourceInternational Email: [email protected] Tel :+49520691525,+491608024720 Sukhdev Singh,CEO Food FreshlyAFCGmbH Email: [email protected] Fax: +97143392581,Mob:553630555 Tel :+97143388549Ext.247 Fonterra Brands(MiddleEast)L.L.C Manager-Gulf Samer AbouDaher,FoodService Fonterra Mobile: 0566817557 Lina ElKhatib,DirectorFoodService Federal Foods Fax: +97143397262,Mob:561750883 Office No:+97143397279Ext:253 Al Quoz,P.O Box118351,Dubai,UAE Feeroz Hasan,BusinessDevelopmentManager Farm Fresh Web: www.fanargroup.ae Email: [email protected], Mob: +971554678742, ( DubaiBranch)

Email. [email protected],www.bayara.ae Mobile. +971506512378 Web: www.magentafoods.com Email: [email protected] Mobile: 971-55-1089676,Office:971-4-3623157, Arun KrishnanKS,BusinessHead Mitras InternationalTrading LLC Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO MiddleEastFZE [email protected] Mobile: 00971551000670 Jamie Ferguson,Tel:0097144331355 Meat LivestockAustralia(MLA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 GeneralManager–Operations Sagar Surti, Masterbaker Email: [email protected] Sajju Balan,MobileNo:0504907980 Lamb Weston www.kerry.comEmail: [email protected], Tel: +97143635900 CommercialSupport Leanne Hart, Kerry Email: [email protected] Alen Thong,Tel:00971503472049 John HoltFoods [email protected] Mobile No: 050 459 4031, Office No: 04 8819470 Marc Robitzkat Johnson DiverseyGulf Web:www.iffco.com Email: [email protected], Mobile: +971555138698,Tel:65029436 Craig Finney,HeadSalesUAE IFFCO www.aramtec.com Times Office,Mob+971507648434, 6936, AlQuozIndustrialAreaNo.1,NearKhaleej Distribution UAEandOman:Aramtec,POBox www.facebook.com/hugfoodservice www.hug-luzern.ch,[email protected], Riyadh Hessian,6102Malters/Switzerland, HUG AG Website: www.horecatrade.ae Email: [email protected] T: +97125544882,F:4889 Abu DhabiDistributionCentre: T: +97143403330F:3222 Dubai DistributionCentre: F: +97143388767 Head office: T: +97143388772 Wael AlJamil,GeneralManagerUAEandOman Horeca Trade Web: www.hifoods-uae.com Mail: [email protected], Tel: +97148829660,Mob:552445368 , DeputyGeneralManager, Ismail Dalli Hi FoodsGeneralTrading L.l.c Himanshu Kothari, Gyma FoodIndustriesLLC Manager-Foodservice

, Sales & Marketing Director, Pierre Accad,Sales&MarketingDirector, Daniele Machado Mr PatricioEmail:[email protected] Rational International[MiddleEast] www.radikalway.comWeb: Email: [email protected] Tel: +97144470449,504742307 Chakradhar, RegionalManager, Radikal FoodsDMCC Web: www.rakrestofair.ae Email: [email protected] Tel: 97172434960,97143285951 Raphael Saxod,ManagingDirector, RAK Porcelain Email: [email protected] Tel: 97142859686.Mob:971504824369. 961.1.740393, Mobile:050.358.9197, Bassam Bousaleh,(TEL)961.1.740378,(FAX) Pear BureauNorthwest near ECCPlant&Equipment) Dubai (AdjacenttoEmiratesGlass Al QuozIndustrialArea#4P. OBox38052 Web: www.reginapasta.com, Email: [email protected] Tel: +97143406401,Mobile:557635513 Stefano Brocca,CEO Pasta ReginaLLC Email: [email protected] Tel: +97148849555,Mobile:504543681 Lorena Joseph Trading CoLLC. Ocean FairInternationalGeneral Email: [email protected] T +97144088100,Direct101 Nestlé ProfessionalUAE&Oman Anuj Singh,GeneralOperationsManager Nestlé ProfessionalMiddleEast Web: www.mkn.eu Mob: +97150558747,[email protected] Sales MiddleEastandAfrica,Tel:+97172041336, Elias Rached,RegionalDirector, GmbH &Co Neubauer MKN MaschinenfabrikKurt Chief Representative, Simon Parke-Davis,ChiefRepresentative, Promar Trading L.L.C. E-mail: [email protected] AMFI, BeirutLebanon Email: [email protected] SADIA www.restofair.aewWeb: Email: [email protected] Tel: +97172434960,97143285951, Raphael Saxod, Restofair RAK Web: www.renartellc.com Email: [email protected], Tel: +97144356994,Mobile:507063436 Sharon Black,GeneralManager, LLC Renarte Web: www.rational-online.com Email: [email protected], Mobile: +97143386615

Email: [email protected] Office No:043349993Ext386 Hani Kiwan Transmed Overseas Web: www.tramontina.ae 4570466, Email:[email protected], P.O.Box: 28924,Tel:+97144504301,50 Tameem House,5thFloor-Off. 501/502,TecomC Elias Eid,OperationsandMarketingManager Tramontina DubaiUAELLC www.sparrow-international.com [email protected] Tel: +97143404795,Mob:507346161 Fadi Hijazi,SalesManager Sparrow International Web: www.sopexa-me.com/en7/agency_word Tel: 044391722,[email protected] Edwina Salvatori,SeniorAccountManager Sopexa MiddleEast Email: [email protected],www.safcointl.com Ajit SinghSawhney,Tel:+97148702000 Safco InternationalGen.Trdg Co.Llc Email: [email protected] Mobile: +971505215702 Saju Abraham,SalesManager Winterhalter ME Mail: [email protected] Ajman, M:+971509664620 Sheikh KhalifaBinZayedStreet,P.O.Box 2257 Sascha Geib Trading U.A.E. Vito KitchenandRestaurantEquipment email: [email protected],Web:www.vitaimax.com Mobile: +971507013054,5004375 Vitaly Seyba,GeneralManager Vitaimax Trading LLC Mobile: 050.358.9197,[email protected] (TEL) 961.1.740378,(FAX) 961.1.740393 Bedrossian Berta US Poultry AMFI, BeirutLebanon,[email protected] Fax: +961-1-740393,Mobile:050.358.9197 Bassam Bousaleh,Tel:+961-1-74038/741223 Federation US MeatExport Beirut: 961-740378,email:[email protected] Nina BakhtElHalal,Mobile:050.358.9197, US Dairy Web: www.unitedfoods.ae Mob: +97143382688,[email protected] Mr RudyardTorres Nano,MarketingManager United FoodsCompany [email protected] Mob: +971566869243, Ahmed Saraya,CustomerDevelopmentConsultant Mob: +971562266181,[email protected] Marc Hayes,ExecutiveChefArabianGulf Unilever FoodSolutions Mobile: +971 50 6460532, Email: [email protected] Bhushant J.Ghandi Truebell Marketing&Trading December 2015 December

Gulf Gourmet Gulf

61 MEMBER DIRECTORY ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC Ocially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively inuencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also inuences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC Ocially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively inuencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also inuences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% Is your message loud and clear?

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Fees: Young Member: Junior members will receive a certificate. Senior Members: Above the rank of chef de partie (or senior chef de partie on executive chef’s reconmmendation). Dhs.350/=joining. Includes certificate; member-pin, member medal and ECG ceremonial collar. Dhs. 150/=per year thereafter. Affiliate Member: Dhs.350.00 for the first year. Dhs.300 per year thereafter. Corporate Member Dhs. 20,000 per year 66 MORE THAN A CHEF — MayaAngelou meaning. with deeper to infusethem human voice It takesthe down onpaper. what isset more than Words mean 2015 December MORE THANACHEF ROHIT BASSI

Gulf Gourmet Gulf YOUR VOICE “When thewholeworld issilent,even onevoice becomes powerful” THE POWEROF M 1. quality voice, these being: There arethreesecretstohavinga say it!”whichmakesthedifference. “It’s notjustwhatyousay,it’s howyou remember wheninteractingwithpeople to So, itisextremelyimportant unbearable. andinanumberofcases uncomfortable, body languagecanmakethesituation combined withunfriendlywordsand other person.Thiswronguseofthe voice communicate thewrongmessageto tool.Ourvoice caneasily is apowerful We needtounderstandthatthevoice students. and comes tohowhetalkswithhisstaff who isthecompleteoppositewhenit Then youhavetheloving JamieOliver highlighted hisragesinthekitchen. the documentary``BoilingPoint,’’ which Enters GordonRamsayonthescenewith cut above therest. being autocratic and rigid. Be careful, a being autocraticandrigid.Becareful, a have butsomepeoplemayseeit as serious andauthoritative.Great to medium pitchcomesacrossasmore of howtobehavewithothers.A across asunfriendlyandareunaware are anxiousorupset.You maycome informstheperson you high itoften Pitch Power–Whenyourpitchis accents, simplyconsidereda sophisticated withFrench imagined chefstobe any yearsagothepublic — MalalaYousafzai [email protected] themselves. You cancontact himon to helpemployees outperform Learning andworks acrossindustries Rohit BassiisthefounderofIn couldeasilygetdifficultwithyou. party impatient, orcondescending,thelistening your voice comes acrossasannoyed; how youuseyourvoice. Rememberwhen feelings andgreatcautionisadvisedon Our voice tends tomirrorourinner 3. 2. all important. all believe whatyouaresayingisnotat many atimestheotherpersonwill the otherpersonloseinterestand surelymake Speaking veryslowwill easier tocomprehendhimorher. is at amoderatepaceitcertainly in arush.Whilesomeonewhospeaks other personfeelyouareanxiousand or her. makethe especially Thiswill extremely difficulttounderstandhim speaks asfastaspeedingtrainitis Speed Strength–Whensomeone your feelings. unfriendly. Inessencetheyportray envisage whetheryouarefriendlyor tone ofthevoice youareableto a sceneormood.Listeningtothe of variouspitchesbeingusedtoset referstothecombination basically don’t likethattoneofvoice!”. This close friendsaytomeinanger“I Tone Truth- heardmy Ihaveoften confidence andmaynottrustyou. make theotherpersonfeelyoulack helphere.Alowpitchcould smile will WORLD ASSOCIATION OF CHEFS SOCIETIES WORLDCHEFS

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LEVELS Certified Professional Cook (Commis Chef) Certified Professional Chef (Chef de Partie) Certified Sous Chef Certified Chef de Cuisine WORLDCHEFS Certified Executive Chef Certified Master Chef Global Culinary Certification Certified Pastry Chef Certified Master Pastry Chef Available online: www.worldchefs.org/certification Certified Culinary Educator For more info contact: [email protected] J01182_CHEF Demi Glace Flyer Final.pdf 1 4/1/15 5:40 PM