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

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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 www.gulfgourmet.net gulfgourmet 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 December 2015 Gulf Gourmet CONTENTS ggcontents 31 09 Editor’s Note 24 Chef of the month Our Editor’s take on all Himanshu Saini and how things F&B in the region he’s transformed TresInd into UAE’s most talked about 08 Friends of fine-dining Indian restaurant the Guild Brands that support the 31 Pastry Power Emirates Culinary Guild (by Fonterra) Exclusive interview and recipe from UAE’s youngest 14 News Bites A quick round-up of what’s Executive Pastry Chef happening in the Chef Kapila Amaratunga of community and the food Sheraton Deira Creek Hotel service industry 36 Golden Chef (by Nestle Professional) 16 Cover Story Exclusive interview with Chefs Mohamed and Sascha Triemer, Vice Supun from Movenpick President – Culinary at Hotel Jumerah Beach are Atlantis, The Palm who the final challengers for believes in drawing the Nestle Professional boundaries way outside his Golden Chef’s Hat 40 comfort zone competition Season 3 4 Gulf Gourmet Ad_March 2015.pdf 1 2/20/2015 1:35:06 PM A wealth of information and tools at your fingertips to move your business forward with U.S. Dairy C M Y CM ThinkUSAdairy.org MY CY CMY K USDEC Middle East (AMFI) • Beirut • Email: amfi[email protected] • Phone: 961-1-740378, 741223 The U.S. Dairy Export Council (USDEC) is a free resource to help you find additional information on U.S. cheese applications and distribution channels. We are a non-profit, independent membership organization that represents the global trade interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders. December 2015 Gulf Gourmet CONTENTS ggcontents 40 Passing Through Conversation with Norway’s biggest celebrity chef Daniel Rogue Madsen during his maiden trip to Dubai. 44 Supplier Story Interview with Vasso Kousathana, Managing Director & Founder, Award 36 Deli, an ecommerce portal that specialises in award- winning food products for the discerning chefs… 46 SIAL is here Record visitor turnout expected at SIAL Middle East 2015 as show reaps benefits of focus on global F&B innovation and trends… 48 Events Images from around the region related to the industry. This issue includes images from Salon Culinaire Jeddah, 47 50 US Beef Workshop and The Guild meeting… 52 SIAL Rules Exclusive listing of all rules and regulations for the upcoming La Cuisine by SIAL in Abu Dhabi. 60 Members Directory A listing of all leading food and kitchen supplies companies for this region. 66 More Than A Chef Monthly column by Rohit Bassi enabling chefs to 44 improve their soft skills. 6 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.
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