MARSHAL Chef Coetsee John Croucamp Is the Newly Appointed Chief Marshal of the Emirates Culinary Guild

FROM US. FOR US. AUGUST - SEPTEMBER 2020 gulf www.gulfgourmet.net myChefID

volume 15, issue 6 THE MAGAZINE CHEFS LOVE TO READ

THE COURT’S MARSHAL Chef Coetsee John Croucamp is the newly appointed chief marshal of the Emirates Culinary Guild

THE NEW NORMAL TRIPLE DELIGHT ITALIAN JOB What does the ‘new This month three UAE Exclusive interview with normal’ even mean? teams vie for the Nestle Marcello Vigano, the Chairman Andy Cuthbert Professional Golden Italian Kitchen Chef at gives us his thoughts Chef’s Hat Award Eataly in Dubai Mall Inspiration can come at any anytime. The trick is to be near a kitchen when it does.

CHEF® Demi Glace is a meaty and rich, highly soluble powder, base sauce to create your own signature sauce. To request a free demo from our chef please contact us: 600 595950 www.nestleprofessionalme.com /Chefcirclearabia August - September 2020 Gulf Gourmet president’sstation email [email protected] PRESIDENT’S STATION

Dear fellow chefs, ladies and gentlemen,

Welcome to the August-September issue of our Gulf Gourmet.

I hope everyone made it through the summer okay given this difficult time. Though some hotels and restaurants remain closed, we finally see the market picking up. We hear some restaurants have returned to doing very well, which is good news. We do understand that many of our colleagues are still at home (many with no pay or reduced pay) and waiting. Hope you all have the opportunity to return to work very soon.

I request all of you, even if you are in a very difficult position, to please stay calm and positive. Hold on to your passion for our great profession and industry. Together, we will weather this storm. We will keep our heads held up high and rebuild our great WORLD ASSOCIATION industry together. O F CHEFS S OCIETIES Your Emirates Culinary Guild team was busy these last few months with Federation and the Emirates Culinary Please visit gulfgourmet.net to browse multiple projects. First, we relaunched Guild, I congratulate everyone for through previous issue of the magazine. our YouTube channel and followed it their great effort. We received many Visit emiratesculinaryguild.net to see up with a virtual competition that saw amazing recipes and videos and the our upcoming events calendar. And visit great results. See the winners in this finest 24 videos are on ourEmirates www.facebook.com/wacsyoungchefs for issue. Soon after, we launched the next Culinary Guild You Tube Channel. Please young chefs to be in contact with over one in partnership with the US Meat subscribe and watch all videos there. 4,000 chefs worldwide. Export Federation. The next competition is the USA Poultry Please do not miss the company profile The Virtual US Beef Cooking Competition Virtual Online Cooking Competition of our corporate members. We really do is made up of four classes for brought to us by USA Poultry and Egg appreciate your support. Also do look at professional chefs and amateur chefs. Export Council and United Soybean Board. the Friends of the Guild pages to check We received a great response from all our supporters. across all GCC countries as it was open The result and winning pictures will be in to nationals and residents of the GCC. the October issue of Gulf Gourmet. Culinary Regards, See the winners of this competition as Uwe Micheel well in this issue. On August 15 we had a very successful President, Emirates Culinary Guild Virtual Congress. We will have more Director of Kitchens, On behalf of the US Beef Export details and updates in the next issue. Radisson Blu Hotel Dubai Deira Creek

3 4 CONTENTS 26 22 18 14 11 08 07 2020 -September August gg

contents

Chef of the Month the of Chef (by ArlaPro) Pastry Mastery The NewNormal Newsbites Friends oftheGuild Editor’s Note the Emirates Culinary Guild the EmiratesCulinary appointed chiefmarshalof Croucamp, thenewly- Chef CoetseeJohn Cover Story Dubai Mall Kitchen ChefinEataly, Marcello Vigano,theItalian withExclusive interview chefatHilton pastry Sardiono, thecomplexsenior A profileofChefMulyatna live withit finds outhow we canlearnto meansand normal’ really thoughts onwhatthe‘new Guild’s Chairmanreveals his The EmiratesCulinary around theglobe and within thecountry Chef events andnewsfrom Guild Emirates Culinary the Brands thatsupport F&B intheregion Our Editor’s things takeonall

Gulf Gourmet Gulf 34

August - September 2020 Gulf Gourmet CONTENTS 42

34 Three Golden Chef Teams Compete (by Nestle Professional) This month three teams compete for the Nestle Professional Golden Chef’s Hat Award – Season 8. Chefs Ranil Sameera and Shiran Warunajith Alahakoon from Miramar Al Aqah Beach Resort, Chefs Shehan Isuranaga and Sudip Pandey from Nakheel Hospitality- owned Al Furjan Club, and Chefs Patrick V. Ramos and Lekhnath Thapaliya from Emirates Flight Catering 46 Events Exclusive images from 38 culinary events in the region. This issue showcases exclusive images from US Beef Virtual Cooking competition and the Anybody Can Cook competition organized by the Emirates Culinary Guild. 55 Rules and Regulations Complete listing of rules and regulations for the USAPEEC virtual competition. 58 Members Directory A listing of all leading food, beverage and equipment suppliers in the region 62 More Than A Chef Column by TedX speaker 46 Rohit Bassi

5 READY TO BAKE PREMIUM FRENCH BREAD & CROISSANTS August - September 2020 Gulf Gourmet

editor’snote EDITOR'S NOTE email [email protected]

ere’s a story from Canada. A opportunities. Many of these may be chef friend of mine says this different, but they are an evolution of is the first time in decades the industry we work in. he’s forced to sit at home. HFor someone trained to be on his feet 14 Talking of going digital, even our hours a day, this change is frustrating. competitions seem to have gone online. The Emirates Culinary Guild has an His wife works for another hospitality active YouTube channel where you can business in HR and her workload see these virtual competitions and some has increased. She is busy creating good training videos for free. paperwork to terminate employment contracts at her workplace. If you are free from the burden of 14-hour work shifts, now is the time He says, “Just the way, those guys do to do something using the power of not know they are going to be fired, technology. Could it fall flat on the face? who knows my company too might Sure, it could. But it could also become be doing the same thing to me. I am a hit. Like they say, nothing ventured equally clueless.” nothing gained.

I am sure many are in a similar space. In this issue are two articles about how to think differently in the new normal. What’s amazing is that amidst all this One is written by Andy Cuthbert, which doom and gloom scenarios, we have is a must read for senior chefs and seen some beautiful stories emerge. hospitality leaders. The other is written Stories of perseverance. I know of two by our columnist Rohit Bassi. Their Filipino chefs who have created their kitchens, dark kitchens, ghost kitchens answers are simple to follow. You just own dish and are selling it online to and what not. Small mom and pop need the will to do it. their social media followers. If I am restaurants have started accepting not wrong, they are making a killing on online payments and tied up with their That and many more great chef stories it – probably more than their salaries? local food delivery partners. fill the pages of this issue. – and they have no boss to answer to. I shall try and interview at least one of As an Editor I keep getting press Enjoy the read and until next time keep them for an upcoming edition. releases of new initiatives being cooking with passion. launched, not just in the city but Then there is the great rush to catch around the world. And I must say Aquin George up with technology. We have cloud that the future will have a lot of Editor

EMIRATES Uwe Micheel MIDDLE EAST OFFICE Smartcast Group LLC CREDITS CULINARY GUILD President PO Box 34891, FROM US. FOR US. AUGUST - SEPTEMBER 2020 gulf www.gulfgourmet.net myChefID +971 4 340 3128, [email protected] Dubai, Shams, United Arab Emirates

volume 15, issue 6 THE MAGAZINE CHEFS LOVE TO READ EDITORIAL Aquin George www.groupsmartcast.com Managing Editor & Publisher

THE COURT’S SALES OFFICE Middle East Alta Verba FZ-LLC, UAE MARSHAL Amaresh Bhaskaran Chef Coetsee John International Vattacan Inc. Canada Croucamp is the newly Associate Publisher & Photo Editor appointed chief marshal of the Emirates Culinary Guild [email protected] Vahiju PC Art Director COPYRIGHT Gulf Gourmet is a registered trademark with the Canadian CONTRIBUTORS Samaneh Naseri Intellectual Property Office and licensed by the National Media Kirti Pandey Council in the UAE. All material appearing in Gulf Gourmet Atim Suyatim is copyright unless otherwise stated or it may rest with the provider of the supplied material. The publisher accepts no REGISTERED OFFICE Vattacan Inc responsibility or liability for the accuracy of any information THE NEW NORMAL TRIPLE DELIGHT ITALIAN JOB What does the ‘new This month three UAE Exclusive interview with normal’ even mean? teams vie for the Nestle Marcello Vigano, the Chairman Andy Cuthbert Professional Golden Italian Kitchen Chef at 243 Elgin Dr, Ontario L6Y2V2, contained in the text or advertisements. Views expressed are gives us his thoughts Chef’s Hat Award Eataly in Dubai Mall Canada. www.vattacan.com not necessarily endorsed by the editor and publisher.

7 8 FRIENDS OF THE GUILD friends of 2020 -September August Gulf Gourmet Gulf the guild the Gulf Gourmet Gulf 2020 -September August

9 FRIENDS OF THE GUILD 10 FRIENDS OF THE GUILD 2020 -September August Gulf Gourmet Gulf E GCCnationalsandresidents cookingcompetitionforall a virtual Council(USAPEEC)tolaunch withUSAPoultryandEggExport Partners CookingCompetition 3rd Virtual Emirates CulinaryGuildannounces A key to the success of the hospitality key tothesuccess ofthehospitality ATECA Holding,says,“Technologyisthe Michel Noblet,ExecutiveChairman of products andsolutions. industry intheRepublicwithinnovative thegrowthofhospitality to support a strategicagreementwithPrologicFirst cash prizesforthewinners.Atotalof includes trophies,books,knivesand Council.This Poultry andEggExport USA byourpartner great prizesoffered learning process.Second,thereare ofa competitorstobeapart allows reason. “First,theculinarycompetition the competitionformorethanone Deira Creeksaidheisveryexcitedabout Adviser forRadissonBluHotelDubai Emirates CulinaryGuildand Chef UweMicheel,Presidentofthe favorite traditionaldish. encouraged toproducetheircountry’s or USTurkey dish.Competitorsare recipe andapictureoftheUSChicken create eitheravideoortheirfavorite US Turkey beused.Competitorswill will four categorieswhereUSChickenand be nationals andresidents.Therewill GCC cookingcompetitionforall a virtual ATECA withPrologicFirst Partners Council (USAPEEC)arelaunching USA PoultryandEggExport mirates CulinaryGuildandthe experts in Uzbekistan, has signed inUzbekistan,hassigned experts Solutions, developedbyUAEhotel TECA Hotel Supplies & Technology hospitality sector. comprehensive cloudsolutions for the many leadinghotelsworldwide, offers ofchoicefor and atechnologypartner premise hospitalitytechnologysolutions Prologic First,apioneerinhybrid andon- evolving needs ofthebusinessandguests.” and technologies requiredtomeetthe owners andoperatorswiththelatesttools industry today.Ourgoalistoprovide hotel Chicken andUSTurkey Dishes.“I forward toseeingsomegreatUS Chef Uwesaidthatheislooking seeing somegreatdishes.” competition andwelookforwardto the verybestofluckinupcoming thecompetitors Poultry. Wewishall be associatedwithUSBeefandUSA was overwhelming andweareproudto response totheUSBeefcompetition Jumeirah Hospitalitysays,“The Jumeirah Conference&Eventsand for JumeirahCreeksideHotel;Madinat Culinary GuildandGeneralManager ChairmanofEmirates Andy Cuthbert, win multipleprizes,”hesays. classeswill 40 winnersinfourdifferent 2020 -September August Full listofrulesandregulationsonpage 55. Full be consideredinthejudgingcriteria. also views andthelikesofpublicwill Culinary Guild’s YouTube Channel.The bepostedonEmirates the videoswill 2 midnight.ChefUweexplainsthatall and registrationisopenuntilSeptember The competitionlaunchedonAugust13 amazing recipes.” Chicken andUSTurkey suresee wewill great dishes.Withthehormone-freeUS home cookscreatingorreproducing country. Ialwaysenjoyseeingchefsand GCC residentbutcanbefromanother countries. Ourcompetitorsmustbea Traditional Dishesfrommanydifferent seesome really hope thatwewill news bites Gulf Gourmet Gulf 11 NEWS BITES 12 NEWS BITES 2020 -September August in 2021 be bigger Milan could Tuttofood of 143countries. whom fromabroad,atotal 82,551 professionals,23%of In 2019itwasattendedby international, from 43 countries. brands, 16% ofwhichwere of3079 participation Tuttofood 2019sawthe content. service vegetable productswithhigh ranges, whichvaluefruitand and innovation inthe IVandV to freshfruitandvegetables feature isanareadedicated Taiwan, asItaly.Anew aswell United States,Switzerlandand Portugal, Romania, Spain,the Ireland, TheNetherlands,Peru, Belgium, Germany,Greece, names haveconfirmedfrom commerce; andover 550big associations andchambersof with theinvolvement of and theMiddleEastcontinues Focus ontheUSA,Canada supply chain. strategies andthefutureof Milan tofocusoninnovation, over theworldto travel fromall seeexhibitorsandbuyers will May 17to20,2021,theevent place atFieramilanofrom in its2021edition.Settotake beverage, ispreparingforthis Italian exhibitionforfoodand year. Tuttofood, theleading relaunchnext full-fledged bya this yearendfollowed M recovery will begin recovery will that hospitality any analystsestimate

Gulf Gourmet Gulf channels tobuyessentialitems,the As moreUAEconsumerslooktoonline grew 25%comparedtoQ12019. totheGCC pandemic, EUfarmexports during theheightofcoronavirus of2020, Inthefirstquarter imports. consumer demandforEuropeanfood campaign andaddressesincreasing EU's 'MorethanFood'communications ofthe formsapart The partnership boxes toresidentsinDubai. Grocer tobringready-to-cookrecipe UAE-born grocerydeliveryplatformel with European Unionhaspartnered high-quality ingredientsonline,the EU partners withel Grocer EU partners W in buyingsafe,nutritiousand accelerating consumerinterest ith theCOVID-19pandemic in otherGCCmarkets. looktorunsimilarinitiatives The EUwill authentic Europeanflavours. cooking instructionsanddelicious, recipe boxespromiseeasy-to-follow grocer EuroMercato,the‘MorethanFood’ and ingredients sourcedfromimporter to createrecipesusingEuropean and cookbookauthorZahraAbdalla Working withcelebratedfoodblogger online grocerypurchase. said thatCOVID-19hasledtotheirfirst two-thirds ofUAEconsumerssurveyed Visa’s COVID-19CEMEAImpactTracker, into theirdailymeals.Accordingto for customerstoincorporateEUfoods aims tomakeiteasyandconvenient ‘More thanFood’recipeboxinitiative D Anne-Laure promotedtoHeadChef get backtonormaltooquickly,but they understandably reticentabouttrying to at GlobalData,says,“Consumers are Ryan Whittaker,ConsumerAnalyst data andanalyticscompany. dark kitchens,saysGlobalData,aleading these businesses,theremaybehopein operational andeconomicobstacles.For the samefeat,facingamultitudeof off operators areunlikelytopull independent of franchisees,smaller, of sales.However,withoutanarmy Australia, forexample,toalmost10% doubleditsdeliveries in effectively are growing.MarketleaderMcDonald’s feel whentheydinewithus”. team, whichultimatelyIhopeourguests bring passiontothefood,kitchenand like home–Ilove ithere.EverydayI The Frenchnationaladds,“LaSerrefeels my cooking”. work, myenergyandthelove Iputinto a companythattrulyappreciatesmy today. I’msothankfultobeworkingfor a lotofstruggletogetwhereIam role over theyearsandwentthrough hardinmy because I’veworkedreally says, “I’msogratefulformypromotion Commenting onhernewrole,Anne previously SousChefofthekitchen. from Brittany,France,ChefAnnewas ‘Struggling foodservice brandsmustembrace darkkitchens’ ‘Struggling foodservice L Dutel toHeadChef. Hailing promoted Anne-LaureMorisset a SerreBistro&Boulangeriehas that deliveriesinseveralmarkets outletshavereported foodservice espite seeinglossesinrevenue, Have yousubscribedtotheECGYouTube channel?Whatareyouwaitingfor?SubscribeNOW! Whittaker adds,“Drivenbylogistics- avoiding directcontactwithcustomers. industrial estatesorcarparks-while relatively cheaprealestate-suchas brandstoextendtheirreachfrom allow brands, delivery needsoffoodservice the sites thatexistsolelytoserve significant disruption.Darkkitchens, expected tocontinueexperience is by nationandregion,foodservice As infectionsandresponsesfluctuate pre-COVID-19.” than restaurant deliveriesmoreoften agreed thattheyexpecttoorder by GlobalData,34%ofglobalconsumers indulgent meal.Accordingtoasurvey interestedintheoccasional are still Calla, amongothers. Calla, Mandarin Oriental’s RestaurantLeCafé Restaurant JoëlRobuchon,and XV –AlainDucasse,2-StarMichelin 3-Star MichelinRestaurantLeLouis in leadingrestaurantsincludingthe way upthroughthekitchenbrigade Yvon Bourges,beforeworking her attheHotelSchool and culinaryarts Anne wentontostudyhospitality specialize incookeryasayounggirl. whole life,Anneknewshewantedto up abakery.Surroundingbychefsher his ownrestaurant,andanotherhead his ownbutchershop,herunclerun as acateringchef,hergrandfatherrun regularly, watchedhergrandmother of chefs.Shecookedwithhermother early age,Annegrewupinafamily With apassionbornforcookingatan 2020 -September August customer’s handsasquicklypossible.” a keystrategytogethotfoodinto the to stayviable.Darkkitchenspresent havetoinnovate delivery brands will tumultuous infectionrates,many “In theabsenceofavaccineand brands. forfoodservice substantially down andextendtheradiusofdelivery Ultimately, thesesolutionscankeepcosts andAmazon. tech investorslikeSoftBank operations wereshowntobeattracting on site.Asrecentlyaslastyear,these withmultiplebrands andoperators often out ofpurpose-built,low-coststructures, restaurantstooperate kitchens canallow companies suchasKeatzorTaster –dark Deliveroo –alongsidemoreintegrated focused aggregatorssuchasUberand Gulf Gourmet Gulf 13 NEWS BITES 14 THE NEW NORMAL W By 2020 -September August “Guide andlead by example”saysthe find theirpath. whoisstrugglingtoto thecolleague “I seegreatnessinyou”saysthe boss to be?”saysthementormentee. “How canIhelpyougettowherewant the mathteacher. little man,youcandoit”saysMrs.Smith, One plusoneequalsthree,“No,tryagain son, youcandoit”saysdad. theirbike,“Getbackon As akidfalls-off courses, andthatisMOTIVATE. mentors, greatbosses,andmanagement taught tousbyourparents,teachers, whathasbeen we needtoapplyall ofus,nowmorethanever, times forall As wemove intocontinueduncertain metodohangon? someone cantell So whatcanIdo,isthatonething remainclosed. restaurantswill all notbethesameand50%of industry will Ihearstoriesthatourhospitality globally shop closed,mymate’s outofwork, restaurant, myhotel,favorite coffee the same”Ihearyousaying,seemy What Idoknow,“mysalaryisnot and bysomanyatonetime. questions aboutone’s atonce, futureall just notnormaltohaveasksomany my friends,job!That’s notnew,it’s happentome,myfamily, what will end, no onecanpredictwhenitwill Andrew Cuthbert Andrew global gamechangerthat we sit7monthsintoa the newnormal?Here hat isthisthingcalled Gulf Gourmet Gulf NORMAL? THE NEW greatest motivation youcangive. and iftheycancomeback,that is the their livestoyou,asyouhave them, good peoplehaveworkedanddedicated nor youastheleaderorowner. These the restaurant,throughnofault oftheirs people thatbuiltthecompany, hotel, lostsomanygreatpeople, We haveall you. too, andonceagaindogreatnesswith theycancomebacktoyou and hopefully company, youcangivethemsupport, them thattheyareagreatassettothe that you’rethereandyoucantell it’s notyourfault,buttheyneed toknow understand andfeelforthem,theyknow from you?Theywanttoknowyou What arethewordstheywanttohear them? howcanyoumotivate into uncertainty, let yourpeoplego,andwhilsttheygo ofbeingaleaderisto The hardestpart motivation. it isnowmorethanever,thatweneed if therewasanyatimeinourlifetime, thosethings?Motivation,and are all management principlecourse.What Is themotivation todobetterthan ran fasterthanyoudid. Olympics becausetheblokenext toyou medal isgivenforthe100meters inthe notmediocracy,agold for excellence medal inaculinarycompetition, isgiven for throughpracticeandlearning.Agold thathasbeenworkedhard a certificate satisfaction sometimes,thanachieving learning. Nothinggivesagreater forself-motivationthrough opportunity thisisan thisisupskilling, opportunity, may findinterestingtoteach.Thisisan tutorials oneverythingthatsomeone Youtube cookingshows,Youtube What isAIRMEET?andthelistgoeson. was,whatisTEAMS? what aZOOMcall gripped theworld,someofushadnoidea learn.Untilthissituation but theywill understand howtomakeastoryonIG, onFBandtryingto dinosaurs arestill name it-theyknowhowtodoit.The hooked upalready,IG,FB,TikTok, you most cases,theyounggunsareall digital age,byforce-notchoicein We seesomanyofusflungintothe withyou. them knowthattheyarestill A, “howya’doin’”, goesalongway,let they maybearoundtheworld. than seeingyourpeople’s faceswherever Use ZOOM!It’s free,nothing’s better you, becauseasaleadertheymadeyou. to important there, andthattheyarestill cut-off. Reachout,letthemknowyouare don’t forgetthemanddon’t letthemfeel leave orhavebeenmaderedundant, the businessformonths,onanunpaid happening, eveniftheyhavebeenoutof communicatewiththemonwhat’sall them, sharethesituation,andabove Be honestwithyourpeople,talkto 2020 -September August Gulf Gourmet Gulf 15 THE NEW NORMAL August - September 2020 Gulf Gourmet THE NEW NORMAL

the next one? Is the motivation to compete? Is the motivation to get guidance and advice from peers or leaders on how to do it better next time? Motivation of self is tough, this is Many of our people what challenges us all to keep pushing ourselves and to keep us from falling are burdened like into a rut and losing our focus. those without work, equally the Taking the opportunity to learn, practice and keep oneself centered is same. Their burden an important part of getting through at times challenges this time. All of us need purpose, that sense of purpose and doing something them as there is important, it is from others, family, more work and less friends or strangers or yourself, a helping pay, on top of high hand we need more than ever to be offered out to those around us. expectations from guests Giving your time to help others creates opportunity, meeting likeminded people who come together to support others, even if it is packing food parcels for Hummus, and an Arabic chef that distribution where you meet a group of doesn’t know how to make Chicken Tikka people, that in the future will become Masala, then it is an opportunity lost or your extended network and who will an opportunity waiting to happen, there the company can bring back their remember you, and in the future may is nothing better than watching a skilled workmates as soon as possible. become your new boss or business cook make his national cuisine. Who partner. An opportunity! better to learn from, the internet or the Many of our people are burdened like cook? Where you can smell, touch, feel those without work, equally the same. Constant learning can only help us and experience the cuisine. Their burden at times challenges them absorb so much from the internet, as there is more work and less pay, on once the opportunity to put what we’ve Mango chutney is a condiment not an top of high expectations from guests. learned into practice, we need to utilize ingredient for curry sauce, I learnt that The anxiety of seeing their friends and share them, and we should never when I came into the kitchens nearly go home without a job, as they have stop learning. 30 years ago in the UAE from chef been chosen to stay and work -all Sanjay and chef Dilip, they are the best these things are very tough on people, In the culinary field, we would study resources young people have around especially to the young. Leaders cook books, we would practice by them -for those that are lucky enough to must recognize this, they need to be doing and doing and doing again still be employed and working and not open to this and be ready to support and again, day after day learning the sitting at home. their people’s mental well-being, as a basics, and then we would evolve into feeling of guilt can tear people apart. creative cooks, able to understand the Young chefs need to realize that they Leaders, take a timeout to say “Are you science and the relationship between can learn new skills and cook a new ok, how ya’ doin’”. different ingredients. With so much dish every day, until the day they stop online, we can watch, practice and working and they still won’t have learnt So what more can we do? learn, but there is a resource at hand it all. What a great thought on how to that is even better. That resource is build your repertoire and then decide We need to be agile in all we do, the people around you who are more what direction your career could take. businesses, and leaders need to be agile. knowledgeable than the internet. We need to be open minded to new Young chefs are the ones that needs to ideas, to look at the tried and tested Young cooks needs to use the other work and learn the hardest to ensure and see how we can adapt, again a new cooks around them, if there is an Indian the company’s, hotel, restaurant, or normal? Or something we always did chef that doesn’t know how to make coffee shop, survives – and so that when faced with change and challenge?

16 August - September 2020 Gulf Gourmet THE NEW NORMAL

We adapt, we change, we become interviewing skills and ask questions to give peace of mind to our colleagues different in our approach, we seek new that will assure you of longevity and and guests, by showing that we are ideas, we seek new alliances, we see how future loyalty of that person, they may disciplined, that we portray discipline of to move forward and become better. bring a fantastic new skill set to you, self in all we do to ensure that we all do Leadership needs to engage with the but make sure they are ready to deliver our part to stay safe. people on the floor, as they have the 110% to you and to teach not only those greatest ideas since they work frontline around them but also yourself. Once When we talk about luxury, we used day-in day-out with our guests and you open your mind to them and open to say luxury was time, giving people customers, they see more than what your organization to them and explain choice, going up and beyond, making the leadership believes they see and and communicate to your existing memories, for me luxury now is defined hear, they are the eyes and ears of team, then acceptance will be from the by one word “Life”. If I am alive it is a leadership, and when we don’t listen, beginning and will be the catalyst for all luxury to make memories, enjoy family, they don’t talk anymore -which is to learn, from this new person. enjoy friends, enjoy health, enjoy sunrise the worst situation a leader can find and sunset and not go to hospital. themselves in, totally disengaged from There have been so many so-called new those they most need in this time. rules put in place around the globe to So what more can people do to get try and overcome the spread of virus, my through this “New Normal” these With so many great people in the personal favorite is wash your hands!!! “unprecedented times”, have hope? Have employment market through closures New normal or do as our mothers taught faith? Have compassion? Have integrity? and the current situation, we are all us? Cover your nose and mouth when you Have humility? Have dignity? Have tempted to take advantage of this sneeze and cough? New norm or do as empathy? Have time for others? Have situation to find new talent or perceived our mothers taught us. Social distancing time for self? Have discipline of self? It better talents, this is a double edged or be respectful to people’s space? All needs to be: Be a good person and do sword, never forget the loyalty shown by these are so important to protect us all, the very best you can for others as we all your own people as you used to call them, but the hardest part is not to become need each other, as if there is one thing question yourself as to why you should complacent with these measures, it is that this “new normal” has done, it has bring-in someone from outside instead of imperative that we remind ourselves of affected us all. your own loyal people? When you bring in some of the basics and to respect each someone new, you need to really up your other in doing so. It is our responsibility And finally wear a mask!

17 18 PASTRY MASTERY 2020 -September August Gulf Gourmet Gulf August - September 2020 Gulf Gourmet PASTRY MASTERY PASTRY

THE RELUCTANT DESSERTARIAN When he embarked on a culinary career, he had no sweet dreams. But pastry found its soulmate. Chef Mulyatna Sardiono, the complex senior pastry chef at Hilton, today makes desserts that turn sweets sceptics into believers...

e hated pastry. Today, he banquet and a ‘chocolate room’. “I also and we also handled pastry for three loves it. What began as an regularly review the operations and see restaurants with a team of 26 people.” uncomfortable relationship if everything is working as planned.” has grown into a passionate Later, when the culinary director of the loveH affair. Admittedly, opportunities came rather property moved to Dubai, he brought easily to Chef Mulyatna. Soon after Chef Mulyatna back to the city with That passion for his craft is what makes passing out from culinary school, he him. As cluster pastry chef at the JA Chef Mulyatna Sardiono our Pastry Chef lucked out in getting a job in Dubai for Resort and Hotel, the Indonesia chef of the Month. The complex senior pastry the pre-opening of the Kempinski Hotel managed pastry for a-la carte, buffet chef runs the dessert operations of MoE. “There were some 15 of us from and banqueting operations. “We even Hilton Al Habtoor City, V-Hotel by Curio my batch who applied for jobs there. I did some big annual events. I was there Collection Hilton and Habtoor Palace by was the only one selected. It was very for five years and there was never a LXR Hilton Dubai. exciting!” Joining as a second commis dull moment.” In June last year, Chef at Kempinski, he went on to become Mulyatna embarked on his current role. When Chef Mulyatna grudgingly signed chef de partie at the Intercontinental up for the pastry course at the Bandung Hotel and Resort-Al Ain in just four As an experienced professional, he Tourism Institute of Higher Education years. Further promotions flew fast understands the value of hard work. in Indonesia, little had he known back and furious, with sous chef and then Today, chefs have so many tools – from then that it would become his ticket to pastry chef designations at the Dallayou the Internet to apps such as YouTube rich international experiences. “I wanted French pastry cake shop in Qatar. “I had and Instagram to easy availability of to be in the hot kitchen,” recalls the promised myself that I will become cookbooks – at their disposal to learn. 38-year-old chef. “But there were limited a pastry chef within five years of my “While it’s always good to use whatever seats and competition was immense. My career. I did it!” Attention to detail and tools you have access to, you shouldn’t choices were to waste a year waiting for extra hours put in to develop a strong shy away from experimenting with the next admissions to the kitchen or knowledge of the basics eventually paid original ideas. That’s what sets one chef accept enrolment in the pastry kitchen.” off. “At Dallayou, I learnt under a French apart from the other.” Even if you use chef. He taught me a lot about bringing readymade products, do learn how to We can thank some great teachers from sophistication to taste.” make them from scratch if needed, he Switzerland for sparking Chef Mulyatna’s advises aspiring chefs. interest in pastry. Passing on their love In the beginning of 2011, Chef Mulyatna of desserts to him, they painstakingly left the Middle East briefly to join the pre- Originality is what makes a chef showed him what a creative pursuit it is opening team of Donoma, an American successful – be it in the regular to make pastry. In the fifteen years since restaurant in Singapore. But before the professional kitchen or in business. Chef he graduated, he has been spreading their year ended, he was back, this time as Mulyatna hopes to bring his creativity to message and happy smiles all around. assistant executive pastry chef at the its pinnacle by running his own business Bellevue Group in Jeddah. It was there someday. “The trick is to give people In his current role, Chef Mulyatna that the Indonesian chef first reached his what they haven’t seen before. And that’s designs the menu, trains the staff and goal of being an executive pastry chef. not possible without creativity and years implements ideas across the properties “The culture there was very different to of learning.” That said, he believes it’s he handles. He has 30 chefs under him, anything I had experienced before. The simplicity that finds the biggest takers. running the pastry kitchen, bakery, Bellevue Group had this huge cake shop “Complicated dishes suit only some

19 August - September 2020 Gulf Gourmet PASTRY MASTERY PASTRY

palates. Simple and easy-to-consume, experiments and brainstorming. At up her career to care for their children. that’s my idea of a delicious dessert.” home, there’s enough room for that. “Someone had to be there for them full- Chef Mulyatna has four children - two time and I am grateful to her for making A concept that he is tossing around in daughters and two sons. The oldest that difficult choice.” his head is a ‘chocolate room’ with an is seven and the youngest is six open kitchen. “A kitchen where people months old. “My older children already As a culinaire, does he have any secret can see how desserts are prepared, right like cooking. So, sometimes we cook ingredients to enhance the flavours of from the roasting of the chocolate bean. together and post the pictures on his creations? “Passion and skills. You Wouldn’t that be thrilling to watch!” Instagram,” he smiles fondly when can create the best dishes if you have speaking of his family. His wife also these two.” Love your job and it will love For now though, it’s time for used to be a pastry chef but she gave you back. That’s the secret!

SUMMER CONCERT Pectin 3 g powder, flour and eggs for 10 minutes. Mango cube 250 g Pour butter in the mix. Make soft MANGO MOUSSE Method meringue with the egg white and sugar. Mango puree 1000 g Peel the mango and add lime juice. Fold gently the meringue in the mix. Pour Sugar 200 g Mix sugar and pectin. Bring to boil the mix in baking tray. 2 tray at 1050 g Gelatin sheet 30 g again. After cold mix with an immersion each. Bake at 230°C for 8 minutes. Arla Whipped cream 1000 g blender, then add mango cube. Put into Method mold and freeze it. CREAM CHEESE MOUSSE Warm the mango puree with sugar. Then Arla Pro Cream cheese 280 g add the gelatin soaked in cold water (5 JOCONDE SPONGE Mascarpone cheese 400 g minutes in cold water) to the mango Icing sugar 360 g Powder sugar 90 g mix. Cool down and add the whipped Almond powder 360 g Gelatin 17 g cream. Pour into the mold. Add frozen Flour 96 g Yolks 102 g compote and almond jaconde. Butter melted 70 g Sugar 226 g Eggs 500 g Water 90 g MANGO COMPOTE Egg white 650 g Vanilla beans 3 ea. Mango 250 g Sugar 160 g Arla Whipped cream 680 g Lime 10 g Method Method Sugar 10 g Beat together icing sugar, almond Warm the mascarpone and cream cheese

20 Passion puree Sugar PASSION JELLY Method Glucose Sugar Orange ORANGE JAM

cream intothemix. to themascarponemix.Foldwhipped with yolks, waterandsugar. Thenaddit add Gelatintoit.MakeItalianmeringue beanandpowderwith vanilla sugar. Then simmer till bubbles. simmer till Blend withimmersionblenderand Add newwater, sugarand glucose. water. Repeatthreetimes. andremove the soft Boil theorangetill 200 g 200 g 190 g 130 g 35 g Stabilizer Glucose Dextrose puree Cherry CHERRY SORBET Method White chocolate Cocoa butter Almond flakes Feuillentine CRISPY BASED Method Gelatin sheets

silicon mat and freeze till set. silicon matandfreezetill togetherinbain-marie,flat Mix all Pour inacontainerandkeepfridge the gelatinandgrainofpassion. Boil sugar, waterandpassionpuree.Add 50g 500 g 150 g 375 g 2 pcs 50 g 50 g 20 g 1 lit 2020 -September August Assembly Sugar Agar2 puree Strawberry STRAWBERRY GEL Method Sugar

leaves andachocolatestick. side. Decoratewithsomeflowers, mint sorbet kernelontheother Place Cherry sideoftheplate. onleft jelly strawberry mango moussecakeontop.Pipe crispy basedcreamcheesecakeand with aholeinthecenter. Placethe inaroundshape Jelly Cut Raspberry machine beforeserving. freezer for24hours.Andputinpacojet ingredientstogetherand Boil all Gulf Gourmet Gulf 100 g 510 g 85 g 5 g 21 PASTRY MASTERY August - September 2020 Gulf Gourmet CHEF’S TABLE NEWS AND EVENTS CHEF OF THE MONTH ADDING FLAVOUR TO TRADITIONAL ITALIAN CUISINE Chef Marcello Vigano leads the kitchen team at Dubai Mall’s popular Eataly. He talks about how he got here and what makes him tick

arcello Vigano is a true work in shifts through the day. After all, blooded Italian. Born in Eataly Dubai Mall is in one of the highest the city of Seregno in the footfall traffic areas in the region. province of Monza and MBrianza, the 37-year-old is now the When you team “My sous chef checks and controls kitchen chef at Eataly in Dubai mall. operations in my absence. My entire sees you work team is made up of some really good Eataly is an internationally successful alongside them guys. Sometimes they make me crazy,” Italian marketplace (food mall) concept and they learn from he says and laughs. created by Oscar Farinetti and currently led by Andrea Guerra. Both of whom are you, they respect Does he make them crazy too? “For uber successful businessmen. you more me quality and respect for people are important. If that does not happen, Unlike them, Chef Marcello is an artist. then yes.” He loves to create art on a plate to other franchise concepts. “Here you are tantalize your palette. He says, in his part of a big family with many shops Chef Marcello likes to work with his team quintessential Italian style, “My day is around you. We do invent and think out and teaching them the finer nuances of busy and tight. It starts early and begins of the box.” The only limitation is that Italian cooking. “When you team sees with contacting suppliers followed by a their focus is traditional Italian cuisine you work alongside them and they learn briefing session with my team. If there is and to preserve centuries-old traditions. from you, they respect you more.” an issue that needs fixing, we fix it.” “There are rules for sauce, plate, pizza The journey to becoming a chef is Chefs who head kitchens find little and pasta that has worked for centuries. an interesting one for Chef Marcello. time to cook. In Chef Marcello’s case, he You can innovative a little but at the He says, “My family has always been does it to find solace from the day to end tomato sauce is tomato sauce and involved with food. We never owned a day grind. “I cook to relax. I try creating carbonara sauce is carbonara sauce,” restaurant or worked as chefs. But my new plated dishes and new menus that says Chef Marcello. grandfather did not let that stop him for showcase my talent. cooking for his family or participating Being in the UAE has not impacted the in culinary shows on television or even “In this job, the learning is never over. quality of Italian food served to patrons. cooking for 400 people during large Nobody really invents new dishes. It is “We have quite a few suppliers that Italian festivals.” about finding ideas that involve food bring products from Italy. Cheese, flour, and creating something unique. I do not tomatoes and vegetables, we get fresh, Lending his grandpa a helping hand was like to say a creation is all mine because high quality Italian ingredients here. a young Chef Marcello. His dad too was for any plate to shine, a team of people There are also great local products. We equally in love with cooking food. work on perfecting the recipe,” he says. evaluate what works best and guest feedback is the best way to measure it.” “I think their passion passed on to me. Chef Marcello does believe that creativity And I became the first professional chef is not lost at Eataly, because it is unlike Chef Marcello manages a team of 40 that in my family,” he says.

22 2020 -September August Gulf Gourmet Gulf 23 CHEFNEWS OF ANDTHE MONTHEVENTS August - September 2020 Gulf Gourmet CHEF’S TABLE NEWS AND EVENTS CHEF OF THE MONTH

He did a five-year course in a hotel school and at first decided to try technical restaurant service. In a few months he realized that cooking and plating was more his thing.

“I did try something in academics too but that too was not for me. So, I focused more on cooking in traditional restaurants close to my place.

While schools teach you the basics, it is only from working in traditionally successful restaurants that you learn the secret recipes.

He remembers his early days working at La Canonica, a place frequented by celebrities including Berlusconi and Five years later he left for the Address Valentino Rossi as it was close to the F1 Montgomerie Golf Club but soon after grand prix track in Monza. found his current employer Eataly.

“I was young and doing everything in the You can do your “Chef Hadi has been my superior mentor kitchen from cleaning and washing to here and I am proud of my team and I slowly cooking the basics.” menu, your plate, have achieved here,” he says of the place going to the market where he’s been nearly three years. Two years later he had his first and buying what’s experience working abroad in Bermuda. When we ask him about his career “To be honest, my friend wanted to go. I fresh and available plans, he says, “I'm happy where I am didn't even know where the island was. I without worrying as I know there’s a lot more that I can said OK let's do it.” offer. I feel appreciated here and see about cost or opportunity for growth, so I an not Luckily for Chef Marchello, this stint marketing thinking of moving.” further cemented his knowledge of recreating Italian cuisine on a foreign had been trying for a job in Dubai but That said, long-term he would like land. He worked at a British company but found no luck. to own a restaurant. “Something for an Italian restaurant with an Italian traditional, something small. You can chef named Stefano Ligori. Thanks to this call, Chef Marcello began do your menu, your plate, going to the working in Dubai as a Sous Chef at a market and buying what’s fresh and Given Bermuda’s proximity to the US, Movenpick property (now Oaks Ibn available without worrying about cost or a lot of American influence made it to Battuta Gate Dubai) and managed marketing,” he says. the dishes. “We were using a lot of fresh operations in Chef Stefano’s absence. fish, lobsters and fresh produce available Last month, his wife Naureen and there. I loved the job and stayed there Chef Marcello worked there for nearly he became proud parents of a for five years,” he says. five years. He would try new dishes like baby girl, whom they named Emily. Michelin star restaurants. The place was Unfortunately, at the time of going to He returned to Italy and began working a hotspot for Italians too. Press, he is yet to meet his wife and for a small hotel in the northern territory daughter as travel to her home country during the seasonal summers and winters. “They would come purely for Chef Stefano, is restricted due to the pandemic. that is how talented he was. After I joined, A few years later he got a call from guests began trusting me too and it felt “My daughter looks so beautiful. I miss Chef Stefano in Bermuda. “He wanted great to see them come even on the days them a lot,” he says. Hopefully by the me to come to Dubai,” he says. This when my chef was not there. This was a time you are reading this, the cute family was great news for Chef Marcello as he good confidence boost for me,” he says. are all together again.

26 COVER STORY 2020 -September August MARSHAL Dubai. Thenewly-appointedchiefmarshalofthe Emirates CulinaryGuildtalksaboutbeginning Gulf Gourmet Gulf town in South Africa to the hallowed halls of halls town inSouthAfricatothehallowed from a small Chef CoetseeJohnCroucampfromasmall COURT’S the next leg of his illustrious journey... the nextlegofhisillustrious A desiretocreateculinarymagictook THE

2020 -September August Gulf Gourmet Gulf 27 COVER STORY 28 COVER STORY wings. “Wearea veryclose-knitfamily. the strongrootsheneededtotest his Chef Coetseeadmitshisfamilygave him me tobecomeachef.” came throughintheircooking,inspired parents’ genuinelove andcare,which delicious mealsforthefamily.My spent mostofherfreetimecooking South African-bornchef. “Mymother its membersthroughcooking,”saysthe from afamilythatexpresseslove for hospitality runsinhisblood.“Icome You cansaythatthelove offoodand a decadeandhalf. inthehospitalityindustryover expertise hehasbuilt all, After the challenge. Coetsee ismorethanreadytomeet With hissolidfoundation,Chef healthy foods. through useoforganicingredientsand and responsiblewastemanagementor sustainability, beitthroughtechnology toensure products andservices asredesigning techniques aswell up tospeedwithlatesttrendsand bringingtheoperations continually, abilities. Besides,hestrivestoinnovate in theareasmostsuitedtotheir operations butalsodeployingrecruits identifying therighttalentforhis position, heisresponsiblefornotonly Inhiscurrent prepared himwell. cuisine atSofitelDubai Wafi -has Chef Coetsee’s dayjob–aschefde Coast SalonCulinaire. Culinaire, LaCuisineduSIALandEast prestigious formatssuchastheSalon for culinarycompetitions,including in upholdingthehigheststandards marshal, ChefMichelcoachedmarshals marshal. InhisdecadeastheECGchief Chef MichelMiratonasthechief uponhimtosucceed Guild (ECG)called Probably whytheEmiratesCulinary Croucamp. T 2020 -September August the task,it’s ChefCoetseeJohn Butifthere’sfill. anyoneupto to enough tobeachallenge he shoesarelarge.Large Gulf Gourmet Gulf boring tasks hours doingthese Sometimes, Ispent swabbing chillers... batter, cleaningfish, vegetables, whisking tasks –chopping mundane, repetitive with I started few years were easy. “I started with few yearswereeasy. “Istarted golf clubs.Thatdidn’t mean thefirst restaurants, gamefarmsandprivate Africa andworkacrossformats- hotels, totravelaroundinSouth opportunities Coetsee wasluckyenoughtofind completinghiseducation,Chef After rules oftheprofessionalkitchen. Elizabeth, hespentfouryearslearningthe attheuniversityinPort Enrolling decision tostudycateringcamenaturally.” So whenIcompletedhighschool,the a spongecakewhenIwasjusteleven. a pastrychefwhotaughtmetobake were involved. Also,mygrandfatherwas and churcheventswhenevermyparents volunteer todo commisworkforschool wrote itself. “Inmychildhood,Iusedto as aprofession.Buthisstorypractically parental pressuretochoosethisorthat As achild,ChefCoetseefacedno engineer.”and theyoungestisasoftware the productionmanageratacitrusfarm community. Today, myolderbrotheris is themanagingdirectorofaretirement “My fatherwasalecturerandmymother house wasalwaysbuzzingwithactivity. name.” Withtwomalesiblings,the ‘John’ wasmypaternalgrandfather’s maiden nameandmysecond My firstname‘Coetsee’wasmymother’s Uitenhage inEasternCape,SouthAfrica. towncalled I wasraisedinasmall sponsored New Year celebration party in sponsored New Year celebrationparty management invitedChefCoetsee toa his dedicationandhardwork,the hotel ourside.”Recognising chefs neverleft were highlydemandingandthe senior whentherestaurantoperations shifts 36-hour chefs.Weusedtopull skilled later, trainingundertwoextremely was promotedtosouschefafewyears Town. and aschefdepartie “Istarted Spa, anaward-winninghotelinCape by joiningthe12ApostlesHoteland enhancedhisprofile In 2011,hefurther deliveries weremadejustonceaweek. lessons incarefulplanningbecausethe in EasternCape,helearnedvaluable toPumbagamelodgeinAddo partie When ChefCoetseemoved aschefde making roleforthekitchenteam.” and weddings.Plus,Iwasinadecision- asforevents for therestaurantaswell was responsibleforcreatingthemenus the pre-opening.“Inthiscrucialrole,I the WesternCapeaschef-in-chargefor to FynbosGolfandCountryEstatein fortwokitchens.Later,hemoved partie subsequently promotedtojuniorchefde contemporaries alike,ChefCoetseewas Learningfromseniorsand service.” chef, Igotachancetoreadythedinner the methodsandtechniquesofmyhead of doingroutinechoresandwatching was acommischef. threeweeks After PlettenburgBay,whereI town called “My firstjobasachefwasinsmall hethrived. But notonlydidhesurvive, and festivals. weddings family occasionslikebirthdays, would intensifywhentherewerespecial from them.Thefeelingsofhomesickness constantly struggledwithbeingaway attached tohisfamily,ChefCoetsee was homesickness.Assomeonevery What waseventoughertohandle, endurance andperseverance.” I realisethattheywerelessonsin Back then,theyfeltpointlessbuttoday, spent hoursdoingtheseboringtasks. Sometimes,I fish, swabbingchillers... vegetables, whiskingbatter,cleaning mundane, repetitivetasks–chopping 2020 -September August Gulf Gourmet Gulf 29 COVER STORY August - September 2020 Gulf Gourmet COVER STORY

London. However, the chef had to pass spa and high-end dining facilities up the exciting opportunity as he made including Brasserie Boulud, Taiko bar and his international debut with a job at the the Nine British gastropub. iconic Raffles Dubai in April 2014. At the same time, Chef Coetsee is “As the sous chef of the main kitchen I started marshalling excited about his new journey at the of Raffles Dubai, I was responsible for ECG. The youngest ever chief marshal of everything from in-room dining to at various the guild, he has already been a senior banqueting events. The six years I spent competitions in member for the past six years. “I started there not only helped me to develop marshalling at various competitions in my professional skills but also my the UAE in 2018. In the UAE in 2018. In my new role, I have personality.” In February this year, he my new role, I have to ensure that all other marshals are left Raffles Dubai to join the pre-opening to ensure that all scheduled correctly for competitions team for Sofitel Dubai Wafi as chef de and know the rules well. I also have cuisine of the main kitchen. other marshals are to appoint them to stations where scheduled correctly their individual skills are best utilised.” At the moment, Chef Coetsee is in the Marshals assist participating chefs by process of finalizing menus and ensuring for competitions and ensuring that they have everything the selection of the right ingredients to know the rules well they need and are aware of the time set high quality standards, which are of pressures. They also take the finished supreme importance to him. “From taste Sofitel Dubai Wafi celebrates French plates to the judges. to temperature to display, presentation art and Egyptian heritage in a modern and hygiene, we want to ensure high setting. The hotel has 595 rooms, suites No newbie to competitions, Chef standards.” Shaped like an obelisk, and serviced residences with luxurious Coetsee understands the stresses

30 2020 -September August Gulf Gourmet Gulf 31 COVER STORY August - September 2020 Gulf Gourmet COVER STORY

that participating chefs face. “I started and techniques. Once you master the Make it a habit to get your mise en competing when I started working in basics, it forms the foundation of your place sorted when you first get in and Dubai in 2014. I was very nervous during skill and over time, complex methods when you leave.” Good relationships, my first competition. I had no idea what of cooking will come naturally to you.” not just with team members but also to expect despite all the training. I had He believes in mastering the prep with self, are imperative to creating an an hour to make the dishes from scratch. techniques and tools, mainly the knife. atmosphere of growth. “Take care of your It was a thrilling experience and I won a “Having impressive knife skills is vital. health and also help team members bronze and a silver.” Taking into account You need to know how to do different whenever possible.” the judges’ feedback, he believes in types of cuts such as julienne, baton and improvising continuously. “I started brunoise dicing. You should also be able Chef Coetsee draws strength from his competing regularly and the first gold to complete tasks quickly and efficiently.” family when he deals with the challenges medal I got was in the beef category. The ability to listen and learn from team of a career in hospitality. “My wife is my Slowly, I started getting more involved in members and seniors is important. biggest supporter and she has been with the guild and volunteered as a marshal.” “Discipline and punctuality are not just me every step of the way throughout Chef Coetsee is also a member of the for the army. They are also for chefs. And my culinary journey. We have an African prestigious World Association of Chefs’ don’t be afraid to ask questions. That’s grey parrot that fulfils the role of a kid Societies (WACS). how you learn.” for now,” he laughs.

For those looking to replicate his success, Chef Coetsee is a big fan of starting Someday, the chef hopes to open a he has a few words of advice. Like and ending his day at the mise en gastronomic deli lab, where foodies can most successful chefs, the 35-year-old place, where dishes and ingredients are enjoy fresh breads, muffins, scones, advocates learning the basics well. “Don’t prepped. “If you master your mise en preserves and other delights. “It will be try to run before you can walk by cooking place through continuous planning and a family-friendly place where you can advanced dishes with complex methods organizing, the service will run smoothly. enjoy home-cooked soul food. Everything there will be freshly made, including pastries, meat loaves, sausages, cured and dried meats, self-brewed beverages, pickled jams, cheese, olives and sweets. My dream is to franchise it.”

But that will have to wait. For, the marshals need their new chief now!

If you master your mise en place through continuous planning and organizing, the service will run smoothly. Make it a habit to get your mise en place sorted when you first get in and when you leave

August - September 2020 Gulf Gourmet GOLDEN CHEF

THE HIGH FLIERS They cater to the gastronomic needs of Emirates Airlines’ passengers. But this time around, Chefs Patrick V. Ramos and Lekhnath Thapaliya will strive to impress the palates of the Golden Chef’s Hat Award judges. Meet the dazzling duo from Emirates Flight Catering...

PATRICK V. RAMOS Airlines. “We ready plates for passengers fondly at the memory. Initially, his You’re never too young to challenge to and from Europe, about 600-800 interest lay in the hot kitchen. So that’s the world. Even though he’s only 22, plates. The department handles some what he chose in culinary school. At Chef Patrick V. Ramos knows this well. 5,000 plates,” explains the chef. the university, there was a society He’s out to challenge other culinaires that trained students for international with his talent. Sounds like quite a task but Chef Patrick competitions. The Lyceum of the understands the value of hard work. Of Philippines University Les Jeunes Chefs The commis II chef at Emirates Flight course, when you enjoy what you do, Organization sparked Chef Patrick’s Catering (EKFC) has just started his none of it feels like work. interest in pastry. “In the beginning, career. But that has not stopped him from I was helping senior students with taking on more experienced chefs at the Born and raised in the Kaizen city in making showpieces that had to be Golden Chef’s Hat Award competition. the Philippines, Chef Patrick owes his carried to Hong Kong and Singapore. passion for food to his grandmother. Over the three years that I was a At EKFC, he is a part of the team that “She is an excellent cook and when member there, I saw all the creativity handles pastry for first class and I was just 13, she would insist that I and attention to detail that goes into business class passengers of Emirates cook with her for the family,” he smiles pastry and I was hooked.” His offering

PATRICK V. RAMOS LEKHNATH THAPALIYA

34 restaurant and bar in my home town restaurant andbar inmyhometown seafood mother hasbeenrunningasmall was morethanjustfuelforthebody. “My raised inanenvironmentwhere food Hailing fromNepal,ChefLekhnath was kitchen teamatEKFC. oftheAsian isapart demi chefdepartie a professionalkitchen.The27-year-old tohimas place thatfeelsascomfortable Little wonderthenthattoday,thereisno schoolhours. after restaurant helped hismotherrunasmall no strangertohospitality.Asachild,he journey, ChefLekhnathThapaliyawas hisculinary Even beforehestarted LEKHNATH THAPALIYA Thumbs uptothat! good time.” improving myself. in follow Therestwill Iknowisthatwanttokeep them. “All enough toadmithe’s tooyoungfor On futureplans,ChefPatrickismature miss havingherhere.” Philippines. “IhaveatwinsisterandI studyinginthe sisters, whoarestill Chef Patrickadmitstomissinghis he goeshometothemeveryday.But that hisparentsalsoliveinDubaiand A family-orientedperson,heisgrateful a silvermedal,“thenextgoalisgold”. Salon Culinaire.” Having won a bronze and inSIALAbuDhabiandthe participated goal. “Thisismythirdcompetition.Ihave in competitionsisalsolinewiththis professional experiences.Theinterest international exposureandricher He cametoDubaiinsearchof fascinating!” you wonderhowtheychefsdidit.It’s onInstagram, those amazingdesserts believes ChefPatrick.“Whenyousee pastry chef’s comethrough, really skills isdifficult.That’sfor desserts wherea flavours Bringing togetherdifferent dish withorangecompote. for theNestlecompetition?Amousse joined EKFCin2018. the Shangri-laHotel’s Onirestaurant,he stint at ashort couple ofyears.After M restaurantatPier7inMarina fora Dubai. Withinayear,hemoved toAtelier East withapositionatPFChang’s in Then he managed to return to the Middle Lekhnath struggledtofindajob. just shatteredthecountryandChef had briefly toNepal.”Anearthquake nearly threeyearsandthenIwentback learning experience.Iwastherefor Doha InnHotelinQatar. “Itwasa nice Italian restaurantattheAlSiraaj tojointheGusto got anopportunity restaurant inKathmandu.”In2012,he up andthentrainedatthePhatKath management asacareer. SoIsigned sown. “Iwasalreadyconsideringhotel seeds ofprofessionalcuriositywere India toworkatabighotel,thefirst Later, whenaneighbourwentto counted ashobbies. that’s whatChefLekhnathandhissister andmakingnoodles.But charcoal grills spend theirfreetimeroastingmeatin learnt tocook,”hesays.Few11-year-olds for almost30yearsnow. That’sI where 2020 -September August way itgoes. Baby stepstobigdreams.That’s the see howitgoes.” would liketobeclosethem. So let’s have alotoffriendsinMelbourne andI The coupledoesn’t have childrenyet.“I plans to settle in Australia with his wife. Over thelongterm,ChefLekhnath being SIALinAbuDhabi. it.” Thisishisthirdcompetition,thefirst salty flavour. Iamhopingthejudgeslike and fenneldust.“Ithasanicesweet seasonal vegetables,carrotlemonfoam lemon confit,pumpkinbarleyrisotto, withparsnippuree, bass dishserved honey corn-crusted,soy-marinatedsea competition, he’s makinganalmondand Back totheGoldenChef’s HatAward for teamwork. Understandably, thatsettherighttone later, theyappreciatedmyworkethic.” didn’t leave.Whenthechefsfoundout don’t seeit.Iwasinalotofpainbut and justworegloves, somyseniors he burnthishand.“Ididn’t anyone tell Lekhnath narratesthestoryofhow hisfirstdaythere,Chef Recalling Gulf Gourmet Gulf 35 GOLDEN CHEF 36 GOLDEN CHEF Gulf Gourmet Gulf 2020 -September August Coconut MilkPowder (Maggi) 32gm Cream (Nestle) 40gm Butter Potato Powder(Maggi) 80gm Green Peas PARSNIP POMMEPUREE Method Chives Salt S-Q Lemon Juice Coconut MilkPower(Maggi) 20gm Cream (Nestle) 40gm Butter Thyme Chopped Garlic Chopped Shallots Fish Stock BERCY SAUCE Method Almond Flacks Pepper Salt Toasted Bread Crumbs Honey CornFlakes(Nestle) 40gm ALMOND FISHCRUSH Method Brown Sugar Seasoning SoySauce(Nestle) 20g SeaBass Chillan FISH MARINATION 4) (Serves fennel dust lemon foam and vegetable with carrot bercy sauce, seasonal barley risotto and confit, pumpkin puree and lemon with parsnip bass sea crust, soy marinated Almond, honey corn

juice andsalt;finishwithchives. it. Cookwithcoconutmilk,creamlemon Put thefishstock,addthymeandblend andgarlicwithbutter.sauté shallots Reduce fishstockandinanotherpan almond flakes. flakes, salt,pepper, thyme,andtoasted brown andblenditwithhoneycorn Toast breadcrumbs inapanuntillight same temperature. the sameamountoftimeandat below), andcookagainintheoven for 6 minutes.Remove, putthecrush (see itandcookinanovenfry at180°Cfor Marinate itwithmarinatingsauce,pan it, andportion Clean thefish,fillet 30gm 40gm 40gm 32gm 16gm 80ml 400g 12gm 20ml 8gm 4gm 20g S-Q S-Q S-Q Method Squid Ink Salt Thyme Olive Oil Lemon LEMONCONFIT BLACK Method Vegetable Stock Salt S-Q Method Butter Salt Peas Sprout Baby RedChard Shimeji MushroomWhite Edamame 32gm Asparagus 32gm Baby carrot SEASONAL VEGETABLES

until itiscooked. Addseasoningand Toss butterandvegetable onahotpan andsilkypuree. ink tomakeitsoft oil andblendwithsalt,addsquid Strain minutes onslow heatuntilsoft. in olive oilwiththymeforabout30 thinslicesandcook Cut lemonintovery butter. Finish withsalt. with coconutmilk,cookingcreamand smooth andmixwithpotatopuree.Cook stock fromboilingpeas.Blenduntil cooked peaswithremainingboiledveg powder. Cookuntilitthickensandblend it. Boilvegetable stockandputpotato Boil peasinvegetable stockandstrain 20gm 20gm 40gm 36gm 16gm 80ml 20ml 40ml 8gm S-Q S-Q S-Q Method Lecite Carrot, lemonjuice CARROT LEMONFOAM Method Toasted FennelDust FENNEL DUST Method Grated Parmesan Vegetable Stock Pepper Salt Butter 20gm Coconut MilkPowder(Maggi) 40gm Cream (Nestle) 40gm Pumpkin Seeds Pumpkin Dice Garlic 32gm Shallots Barley 80gm PUMPKIN BARLEYRISOTTO

a garnish. chard andpeassprout(donotcook)as until itturnstofoam. Carrot lemonjuiceandlecite,blend it aroma andblenditintofinepowder. Toast thefenneluntilitreleasesits salt, pepperandparmesan. coconut milkandcream.Finishwith barley, pumpkinseedsandcookwith diced pumpkinwithbutter. Addthe and another pansautégarlic,shallots salt untilitis80%cooked.Strainit.In Boil barleywithvegetable stockand 20gm 20gm 32gm 32gm 12gm 40ml 40ml 4gm S-Q S-Q August - September 2020 Gulf Gourmet GOLDEN CHEF

Orange Chocolate MILO CRUMBLES half of the cup. Cook in the microwave Mousse with Orange Butter 100gm for 1 minute. Freeze always. Re-heat Consommé, Milo Icing Sugar 100gm before using. Crumble, Pistachio Flour 100gm Sponge and Milo Foam Milo Powder 40gm MILO FORM (Serves 4) Method Nestle Milk 200ml Preheat oven to 10°C Milo Powder 20gm ORANGE CHOCOLATE MOUSSE Mix butter and sugar with paddle Sugar 50gm Docello Chocolate Mousse 300gm attachment until no traces of sugar Pectin 10gm Nestle Fresh Milk 600gm is visible. Add flour and Milo powder Method Galantine Sheets 15gm slowly. Mix pectin and percent of sugar. In Orange Supremes 100gm Remove from bowl and make a thin a saucepan, bring milk, milo and Sugar 90gm spread on a tray. remaining sugar to a smoking point. Glucose 50gm Bake in the oven for 15 mins or until Add pectin then continue stirring until Orange Juice 50gm cooked. Remove from oven and leave it boils. Blend with hand blender to Method in a cooling rack. Place in a mixer with create foam. Scoop using a spoon then For orange compote insert: paddle attachment and mix until you put on plate. In a saucepan, bring sugar, glucose and can create crumbs. orange juice to a boil. ORANGE CONSOMMÉ Wait for it to get thick then add the PISTACHIO MICRO SPONGE Orange Juice 300ml supremes. Pour into desired mould then Pistachio Powder 200ml Fresh Orange Supremes 100gm freeze. Egg Whites 180ml Honey 80gm For Docello Mousse Flour 30gm Basil leaves 40gm Mix Docello mousse powder with cold Salt 5gm Ginger Powder 10gm milk until no lumps are visible. Method Method Place mixture in a stand mixer and mix Mix all ingredients in a bowl and then In a saucepan, bring all ingredients to a with whisk attachment for low then high strain. boil, simmer down for around 4 minutes. after 2 mins. After mixing to medium Put mixture in a zipper bag with 3 gas Using a fine sieve or a cheese cloth then peak, pour into desired mould. Place cartridges then shake vigorously. Pierce strain the consommé. frozen compote inside the mousse. bottom of plastic cups and fill less than Chill until ready to use.

37 August - September 2020 Gulf Gourmet GOLDEN CHEF

DIFFERENT STROKES One believes in perfection and the other, in innovative disruption. But together, they make a formidable team. Chefs Shehan Isuranaga and Sudip Pandey from Nakheel Hospitality-owned Al Furjan Club have a delectable interplay of contrasts ready for the Golden Chef’s Hat Award this month...

SHEHAN ISURANAGA Born and raised in Sri Lanka, Chef Shehan In October last year, Chef Shehan took up Armed with a never-say-die attitude, began his culinary journey in 2010 at the a position the Al Furjan Club. “It’s been an Chef Shehan Isuranaga firmly believes Grand Oriental Hotel in Colombo. The exciting journey so far. Let’s see where it that fortune favours those who try, try, foundation is quite strong. In his first job, takes me,” the budding chef says. try till they succeed. he learnt the basics of hot and pastry kitchen as well as how to make carvings For the Golden Chef’s Hat Award The Sri Lankan chef, who is a commis and decoration. “It was all-round training,” competition, he is making a beef– chef at the Nakheel Hospitality-owned says the chef. A year and a half later, Chef stuffed, nori-wrapped veal loin dish. “I Al Furjan Club, is making a second Shehan joined the Mount Lavinia Hotel, rolled the nori with beef and different attempt to win the Golden Chef’s Hat a job that trained him well in kitchen vegetables. I have also added long beans Award. Learning from past mistakes, organization and operation skills. “Other and coconut croquettes. It takes a while Chef Shehan has spent the year refining than food preparation, I also got lessons to make but I hope the results surpass his skills through various feedback loops in hygiene management there.” the judges’ expectations.” from seniors. “I wanted to be a lot more creative this time around. Last time, I The year 2015 brought new opportunities. Chef Shehan has also improved his plating made a salmon dish. This time, it’s a beef Chef Shehan left the Sri Lankan shores for skills over the past year. “It’s a new idea dish,” says the 28-year-old chef. He’s no the UAE, joining Nathalie’s Café in Dubai. and it has to be visually appealing too.” stranger to hard work. Putting in 14 hours While the café was a small one, it gave the a day, he’s doing everything he can to put chef a taste of the international circuit. Will he be second time lucky? Let’s wait up a show that blows the judges’ minds. Three years later, he entered the big league and watch! with a position at the Maison de Juliette But more on the dish later. French restaurant in La Mer, Jumeirah. The SUDIP PANDEY beachfront place is on the ‘breakfast goals’ Maybe he was born with it, maybe he’s just First, let’s get to know our participant better. list of many foodies in Dubai. great at learning. But the fact that Chef Sudip Pandey is a self-taught gastronome makes his talent even more special.

The commis chef at Al Furjan Club plans to follow up Chef Shehan’s beef roulade with an almond panna cotta served with chocolate sorbet. As a relative newbie in the culinary world, Chef Sudip is taking his first steps in pastry.

A Nepalese by birth, he specializes in the cuisine of the Himalayan country. In fact, that’s what brought him to Dubai. “I started at the Mount Everest Restaurant in Bur Dubai as a helper and then

38 Nori sheet Harissa paste Beef Tenderloin BEEF TENDERLOIN sauce harissa homemade puree,beans casserole, cannelloni puy lentil barley roasted vegetable, withserved honey wrapped inNori marinated veal loin stuffed with harissa tenderloinBeef wrapped veal loin. stuffed NoriBeef daily inthepastrykitchenrather Sudip findsthe10-12hoursspent As achefhungryforknowledge,Chef real formaltraining.” Soitwasmyfirst dropped outofcollege. I studiedcommerceforabitandthen formal educationinhospitality.Infact, a professionalkitchen.“Idon’t havea restaurant, learningtheoperationsof The 27-year-old spentthreeyearsatthe was madechef.” twomonths,I I washired.Thenafter “I madejustonedish–momosand Sudip togetajobwascookingtest. ittookChefThe yearwas2016andall tracing hisjourney. progressed tochef,”hesayssimplywhile SHEHAN ISURANAGA 200g 1pcs 15g HONEY ROASTEDVEGETABLE Method powder pepper Black Salt 5g Butter 10g Thyme Veal loin Baby fennel Heirloom baby carrots That mighthavetowaitforsome There’s somuchtoseeanddothere.” I wanttotrymyluckworkinginAmerica. cultures.Eventually, experience different teams withalotofdiversity.“Iliketo working inlargeteams,especially and twosistersmakeshimcomfortable Growing upwithparents,twobrothers Chef Sudipcomesfromabigfamily. makes thehecticjobfun. fact thatheispassionateaboutfood The online resourcestorefinemyskills.” seniors, ItrytouseYouTube videosand cooking. Otherthanwatchingmy him out.“Iamlearningwesternstyle motivate himinsteadofstressing the standardsarehigh.Thesefeatures enjoyable. It’s adisciplinedset-upand

50°C for12mins. cookthemeat inasousvideto Finally thesteak. roll in norisheetandcarefully harissa pasteonmeat.Wrap someloin is about1/2inchthickthenspreadthe pinuntilit orrolling a rubbermallet layers ofplasticwrapandpoundusing Place thetenderloinbetween two SUDIP PANDEY 150g 60g 15g 2g 2g 2020 -September August Method oil Olive Black pepperwhite Salt 8g Thyme Garlic 10g Honey 10g Zucchini 30g 40g Shallot Long beans Baby beetroot Sounds likeaplan! some fusionexperiments.” leadto international experienceswill Nepalese foodbutit’s possiblethatmy serve maybe backhomeinNepal.“Itwill learnings toopenhisownrestaurant, Someday, ChefSudiphopestousethese innovative useofingredients. forward towatchingnewtechniquesand He’slearn sophisticatedskills. looking to the competitionasanopportunity kinds ofberries.TheNepalesechefsees almond milk,chocolateanddifferent using Nestlepannacottapowderwith a culinarycompetition.Forhisdish,he’s This isChefSudip’s in firstparticipation though. There’s muchtolearn. still

the oil,honeyand herbs.Placetheoven covered ofthevegetables, arefully in all making surethat well, really everything to useroastthevegetables. Mix tray, betheone thisbakingtraywill the ingredientsinsidealargebaking Pre-heat theoven of to17°C.Placeall Gulf Gourmet Gulf 10ml 60g 30g 3g 3 39 GOLDEN CHEF August - September 2020 Gulf Gourmet

inside the pre-heated oven, bake for GOLDEN CHEF 15 minutes until all the vegetables are beautifully roast.

CANNELLONI BEANS PUREE Beans 100g Shallot 40g Garlic 10g Vegetable Stock 250ml Butter 20g Salt 6g White pepper powder 2g Method Place the beans in a strainer and rinse well under water. Cook the beans in vegetable stock until soft. While the beans are cooking, prepare the browned butter. In another sauté pan, heat the olive oil to medium. Add the onion and salt and sauté for 5 minutes, or until the onions are soft. Add the pepper and garlic and sauté for 30 seconds more. When the beans have finished cooking, drain them and place them in a food processor or powerful blender. Add the sautéed onions to the beans with browned butter. Puree the beans for 1-2 minutes, or until smooth. Check the beans for seasonings and add more salt Vegetable oil 20ml DARK CHOCOLATE BEEF JUS as needed. Caraway seeds 10g Demi glace (Nestle) 200g Coriander seeds 10g Beef trimmings 500g LENTIL BARLEY CASSEROLE Ground cumin 8g Onion 50g Green lentil 40g Dried mint 3g Garlic 20g Barley 40g Garlic cloves, peeled 15g Rosemary 5g Shallot 15g Lemon, juiced 10ml Thyme 5g Carrot 20g Virgin olive oil 25ml 70% Dark chocolate 120g Celery 20g Salt 15g For the sauce Garlic 8g Black pepper powder 5g Roast the beef trimmings till golden Butter 20g Method brown and add onion, garlic and Veg stock 200ml Preheat oven. Place red bell peppers rosemary thyme. Pan roast for 3mins. Olive oil 10ml with cut sides facing down onto the Then deglace it with demi-glace. Thyme 3g prepared baking sheet. Cook until the Bring to a boil then simmer until sauce Salt 10g skin of the peppers has blackened and consistency is thick. Black pepper powder 2g blistered, 5 to 8 minutes. Place the Before serving add the dark chocolate Method blackened peppers into a bowl and and remove from heat. Whisk until it Prepare your vegetables: wash, peel tightly seal with plastic wrap. Allow the combines. and dice the carrots, celery, onion, and peppers to steam as they cool, about mince the garlic. Add the vegetables to 20 minutes. Remove and discard skins. COCONUT CROQUETTE’S the pot and continue to back sauté until Bring a large pot of lightly salted water Potato 250g all the veggies are soft and transparent to a boil. Add Fresno and habanero Maggi coconut powder 150g (about 5 mins). Measure out the coriander and caraway seeds in a skillet Butter 45g lentils and barley and cook separately. over medium heat until you start to Flour 30g Combine the lentils, barley and veggies smell the spice, about 2 minutes. Use Breadcrumbs 30g in a large pot and add the chicken stock a mortar and pestle to crush toasted Eggs 28g and thyme into the pot. Cook it slowly seeds; add cumin, mint, and salt, and Method until thick and check the seasoning. crush until finely ground. Transfer Boil your potato with coconut milk till spices to a blender and add roasted soft and mash it. Strain with fine sieve. HOMEMADE HARISSA SAUCE bell peppers, chilis, garlic, lemon juice, Then add coconut powder and butter till Red peppers, halved and seeded 150g and vegetable oil; puree until smooth. you get a dough-like texture. Portion it Fresno chili peppers 40g Drizzle in extra-virgin olive oil at the into balls of 12g each. Roll each in flour, Habanero pepper 40g end, blending for only a few seconds. egg, bread crumbs and deep fry.

40 August - September 2020 Gulf Gourmet GOLDEN CHEF

Almond panna cotta Method at 120°C for 45 mins. Cool it down and with chocolate Mix water and Calcic together with break it into crumble. caviar and meringue spoon set aside. crumble, fresh berries Take a pipette and pipe the chocolate FRESH BERRIES and cherry ice cream mixture in the calcic bath to create a Strawberry 5g small droplet of chocolate. Rinse with Black berry 5g INGREDIENTS water and set aside. Rasp berry 5g Docello panna cotta mix 150g Blue berry 5g Cream 250g CHERRY ICE CREAM Water 200g Almond Milk 250g Cream 445g Salt & Sugar 10g each Method Fructose 165g Method Combine almond milk and cream and Gelatin 6.5g Mix water, salt and sugar together. And bring to pre-boil. Malic acid 4g brine your berries for 10 mins in the Add the Docello mix and mix it till it Cherry puree 90g chiller and strain and pat dry. combines while avoiding boiling it. Method We do this to remove hitch hikers and Remove from heat and mix it till it cools For the ice cream pre-heat your cream to make the berries release more flavor down and put in into round molds. and don’t let it boil. Disperse your gelatin. When the cream is hot (not RASPBERRY CONSOMMÉ CHOCOLATE CAVIAR boiling) add all the ingredients until it Frozen Raspberry 200g Cocoa Powder 50g combines without any lumps. Put it in a Water 200g Sugar 90g paco jet container and freeze it. When Pectin 25g Sodium Alginate 2g serving, blend it in the paco jet and Sugar 80g Water 250g make a quenelle out of it. Method Method Heat the raspberry frozen into a pot Use an immersion blender to mix the MERINGUE CRUMBLE until it softens. Add water and when it cocoa powder, sugar, algin, and water. Egg white 100g almost reaches a boil, remove from heat Let it rest in the chiller until the Sugar 30g and add pectin and sugar. Stir it till bubbles go out. Baking powder 3g sugar dissolves and bring back to heat a Method little bit more. Strain it with stock cloth CALCIC BATH Whisk your egg, white sugar and and leave it overnight to separate the Water 1000g baking powder until foamy and stiff protein and water. Then strain again a Calcium Lactate 5g consistency. Then bake it in the oven second time to get your sauce.

41 August - September 2020 Gulf Gourmet GOLDEN CHEF

BEACH BOYS Colleagues and fellow countrymen Ranil Sameera and Shiran Warunajith Alahakoon are representing Miramar Al Aqah Beach Resort at the Golden Chef’s Hat Award this month. Who are they and what do they have for us?

RANIL SAMEERA Pegasus Reef Hotel in Colombo in 2013, into the job, he was offered a chance An import from Sri Lanka, Chef Ranil Chef Ranil had beaten out 39 students to to work in the UAE at the Miramar. Sameera is the demi chef de partie in get an entry into the pastry kitchen. “Getting this opportunity was a dream the pastry kitchen at Miramar Al Aqah come true.” Beach Resort. Ask him how his journey A couple of years later, he stepped foot began and he tells you that he’s living into international waters with a job in However, the start was really rocky. out his father’s dream. “My father was Maldives. “A cousin worked there and he the one who convinced me to become a approached me. I was terrified at first Chef Ranil secured a work visa and pastry chef,” says the 26-year-old. because I did not speak any English and said goodbyes to his family to head for had never left Sri Lanka.” Fujairah. “It was a Friday and Ramadan A commis in a hotel in Sri Lanka, his time. At the immigration, I was not father later adopted carpentry as a The experience, at Ellaidhoo Maldives by allowed in and asked to wait because profession but did not give up on the Cinnamon Maldives, turned out to be a they could not find my authorization to idea of having at least one pastry chef rather pleasant surprise. “Life in Maldives enter the country. I spent more than 24 in the family. “I started with odd jobs in is beautiful. The people are friendly.” hours at the airport and then was asked hospitality – housekeeping, F&B, front to return to Sri Lanka!” office and so on. Later, I got a diploma in Chef Ranil soaked up the sun, the hospitality and went into pastry.” sand and skills in Maldives. Three The nightmare wasn’t over. The officials years later, he returned to Sri Lanka took Chef Ranil’s passport and said they Starting with a commis III chef position at with a job at Uga Bay. Four months would deport him back. Calls to the hotel officials who had organized his arrival did not yield much.

“I was sent back and spent the next three months looking for a job. My dream had turned into a nightmare.”

Luckily, the issue was resolved eventually and Chef Ranil managed to join Miramar a year and a half ago, albeit with a delay.

It was brave to return to the UAE after the negative experience. But the Sri Lankan chef has no regrets. “I have learnt a lot here. Other than my day-today work, I also get a chance to improve my skills through competitions.” So far, Chef Ranil has participated in three culinary competitions and won two bronze medals. His goal is to secure a gold sometime soon.

42 August - September 2020 Gulf Gourmet GOLDEN CHEF

RANIL SAMEERA SHIRAN WARUNAJITH ALAHAKOON

Another short-term goal is to reach the did what just a lucky few manage – work an incident in Doha that taught him pastry chef designation. under his celebrity role model. “I worked a valuable lesson. “On one of my first at Opal by Gordon Ramsay restaurant in nights there, we had to pre-cook around For the Nestle Golden Chef’s Hat Award, St Regis Hotel, Doha. I met him there and 34 turkey. When the orders came, we he is putting together a passion fruit spoke to him a few times.” heated and served them. I put a turkey panna cotta with walnut brownie and on the plate, garnished it and readied it hazelnut crumble. With a passion fruit Chef Shiran doesn’t mind Chef Gordon’s for serving. The executive chef came in sauce, chocolate mousse cake, crusted abrasive personality. In fact, he finds it and stuck a thermometer in the turkey pistachio and raspberry sauce, this one inspiring. “He’s actually quite nice in real to check it. It was colder than required promises to be a treat for all the senses. life. Of course, if you make a mistake, and he blew a fuse!” then you will get an earful. I was scared His parents as well as his two brothers of him first but later, I used to look The executive chef angrily threw the and two sisters are all rooting for him. forward to his annual visits.” turkey at the new chef. The funny thing “Winning is great but the learnings are was that the head chef was visiting the priceless. That’s how I see competitions.” Chef Shiran started his career in 2008 kitchen to wish Chef Shiran a happy in Sri Lanka’s Palm Garden Village after birthday. “He calmed down later and we Now that attitude has ‘winner’ written getting a diploma from a hospitality still shared a drink and a laugh.” all over it. school. After a couple of years, he too went to Maldives for an international In 2016, Chef Shiran moved to Miramar. SHIRAN WARUNAJITH stint. “A friend worked there and I joined Fujairah’s less-hectic nature gives ALAHAKOON the L’Aquila restaurant as a commis III the chef time and energy to train for Chef Ranil’s partner for the competition chef. It was the first time I was out of Sri competitions. He has participated in is also from Sri Lanka. Chef Shiran Lanka. So it was quite a nice experience.” nearly 10 competitions, winning seven Warunajith Alahakoon is a Salon He echoes Chef Ranil’s opinion of golds, four silvers and a couple of Culinaire gold medalist and quite the Maldives and its people. “It’s a beautiful bronze medals. expert in the hot kitchen – be it seafood country and the people are nice too.” or meat. As chef de partie in the Italian For the Golden Chef’s Hat Award, he is kitchen of Miramar, he supports the After three years there, Chef Shiran making a salmon roulade with fennel sous chef in daily activities even as he decided to spread his wings further. So braise and pumpkin, tomato coulis experiments with his own skills. when an opportunity came by to join St with quinoa and lemon essence with Regis in Doha, he immediately took it. blueberry sauce. But on his own plate, Chef Shiran’s interest in the culinary arts “How could I say no? It was my chance to the chef likes a simple pasta with garlic was sparked by fiery celebrity chef Gordon see my idol in person!” and olive oil. Ramsay. “I used to watch his cooking shows and wanted to be like him,” smiles Hits and misses are a part of a Simple tastes and complex skills, Chef the 30-year-old chef. The Sri Lankan chef hospitality career. Chef Shiran recalls Shiran is quite the complete package.

43 August - September 2020 Gulf Gourmet GOLDEN CHEF

SALMON ROULADE White Onion 30Gm Once done, seal it in a pan with butter. WITH QUINOA, Thyme 03Gm BRAISED FENNEL, Butter 50Gm COCONUT QUINOA POACHED PUMPKIN Olive oil 30Ml Quinoa 60Gm AND ASPARAGUS, Bay Leaves 02pic Coconut Mix 30Gm COCONUT AND Dry Peppercorn 04pic Tomato (skinless/ deseeded) 30Gm BLUEBERRY JUS Sugar To Taste Thyme 01Gm (Serves 4) Salt To Taste Shallots 20Gm Method Olive oil 40ml SALMON ROULADE Add olive oil and butter to a hot pan. Method Salmon 540Gm Add fennel and toss it for a while. Add Boil the quinoa in coconut mix. Drain Veal bacon 40Gm stock (until fennel is half covered) and and keep it to rest. Butter 60Gm keep it on slow fire. Add onions, thyme, Heat the pan and add butter and onion. Garlic 10Gm bay leaves and peppercorn. Cook until Add quinoa, sauté it well. Add tomato to Thyme 03Gm fennel is soft. Add more stock if required quinoa. Season well. Salt and Pepper To Taste Add seasoning. Method BLUEBERRY JUS Open the Salmon fillet and season it well. POACHED PUMPKIN AND ASPARAGUS Blueberry 60Gm Roll into a cylinder and wrap it with veal Pumpkin 100Gm Beef Stock (Nestle) 60Ml bacon. Rest it in the chiller. Asparagus 60Gm Butter 30Gm Add butter, herb and garlic to a heated Honey 25Ml Thyme 01Gm pan. Add salmon and seal it gently by Thyme 01Gm Shallots 03Gm pouring melted butter onto it. Butter 30Gm Salt To taste Bake it in an oven as required Salt To Taste Method (recommended 58°C) Method Sauté the blueberries in butter with Marinate the pumpkin and asparagus shallots and thyme. BRAISED FENNEL with honey, butter, thyme and salt. Place Add beef stock to blueberries. Keep it on Chicken Stock (Maggi) 100Ml it in a vacuum bag and cook it in a water a slow fire until berries are very soft. Add Fennel 60Gm bath. seasoning.

44 Eggs 80ml Dark chocolate Brown sugar Sugar 70gm Butter 125gm WALNUT BROWNIE Method Docello pannacottamix 50gm Passion fruitpuree Fresh cream Fresh milk PASSION FRUITPANNA COTTA raspberry sauce crusted pistachioand mousse cakewith fruit sauce,chocolate crumble, passion brownie andhazelnut cotta withwalnut Passion fruitpanna

until it’s readyforuse. Place themixtureinamouldandfreeze making lumps. panna cottamixture,whiskwithout Remove fromtheheatandadd fruit pureetogetherandbringtoaboil. Mix thefreshmilk,creamandpassion 80gm 160ml 160ml 20gm 70gm Passion fruitpuree PASSION FRUITSAUCE Method Hazelnut powder Sugar 50gm Flour Butter HAZELNUT CRUMBLE Method Walnuts 60gm Baking powder Cocoa powder Flour 60gm

crumble using a rolling pin. crumble usingarolling Let itcooldown.a Thenmakeitinto for 8minutes. bake at180°C butterand ingredientswithsoft Mix all 180°C for20minutes. Pour itintothebakingtrayandbakeat Add thechocolateandwalnuts. no lumps. the buttermixtureandensurethereare ingredientstogetherwith dry Mix all one andbeatwell. until floppy thenaddtheeggsone by Beat thebutter, sugarandbrown sugar 80gm 100ml 80gm 40gm 04gm 15gm 2020 -September August Method Corn flour Water Sugar puree Raspberry RASPBERRY SAUCE Method Gelatin 05gm Docello chocolatemoussemix 80gm Fresh milk CHOCOLATE MOUSSECAKE Method corn flour water 20ml Sugar

Keep it in the chiller untilreadyforuse. Keep itinthechiller Add cornflourandcookit well. water. puree, sugarand Boil theraspberry Pour intothemouldandfreezeuntilset. and mixwell. mousse mixuntilitfoams.Addgelatin Beet thefreshmilkandchocolate untilreadyforuse. Keep itinthechiller Add cornflourandcookuntilit’s done. well water. Boil thepassionfruitpuree,sugarand Gulf Gourmet Gulf 300ml 06gm 03gm 20gm 40gm 50ml 10ml 45 GOLDEN CHEF August - September 2020 Gulf Gourmet EVENTS CHEF’S TABLE NEWS AND EVENTS

Alisa Belousova 2 Young Deira Chefs Win US Beef Virtual Cooking Competition

he Emirates Culinary Guild and US Beef Export Federation announced the result of the first GCC Virtual Online TCompetition. Chef Uwe Micheel, President of the Emirates Culinary Guild was very impressed with the high standard in all categories, videos and recipes from both Professional Chefs and Amateurs. The Professional categories were won that the competitors came from by 2 Young Chefs working in Deira different GCC countries, properties on Both Amateur classes were won by lady Dubai, Kanishka Dilhan Kulasekara from the winners list are Anantara The Palm chefs, Alisa Belousova won the Best Radisson Blu Hotel DDC won the Best Dubai Resort, Caesars Bluewaters Hotel, Recipe with Picture Competition. Recipe Category. Leon Robin Rozario Zero Gravity, The Emirates Academy from Jumeirah Creekside Hotel won the & Hospitality Management, Jumeirah The Video Class was won by Badya Best Video Recipe. Royal Bahrain. The best 10 in each Sallam Khaireddin. The Winners both category will be awarded with great used prime US Beef Tenderloin for Andrew Cuthbert, Chairman of the prizes, cash money, trophies and knives. their recipes. Emirates Culinary Guild highlighted See top 5 from each class on pg 50.

46 Hillary QuentusAnthonyJoseph Hillary 2020 -September August Debjit Dass Gulf Gourmet Gulf 47 NEWS AND EVENTSEVENTS 48 NEWS CHEF’SAND EVENTS TABLE Gulf Gourmet Gulf 2020 -September August Arivukkarasan Ravi Supaporn Goldie Raeesha AlizaAlAzizi Leon RobinRozario 2020 -September August Badya Sallam Khaireddin Badya Sallam Gulf Gourmet Gulf 49 NEWS AND EVENTSEVENTS 50 NEWS CHEF’SAND EVENTS TABLE Gulf Gourmet Gulf 2020 -September August Caesars BluewatersHotel Catch 22 Anantara ThePalmDubaiResort Caesars BluewatersHotel Jumeirah CreeksideHotel Class 3–USBeefVideo -Professional Caesars BluewatersHotel Zero Gravity Radisson BluDeiraCreekHotel Anantara ThePalmDubaiResort Radisson BluDeiraCreekHotel Class 1–USBeefRecipe-Professional Sreenivas Rao Yosua DavidSupardi Andrew F. Paderes Sreenivas Rao Arivukkarasan Ravi Leon RobinRozario Rupesh Lal Reynaldi Frisya QuentusAnthonyJoseph Hillary Debjit Dass Kanishka DilhanKulasekara 5th Runner-up 4th Runner-up 3rd Runner-up 2nd Runner-up Winner 5th Runner-up 4th Runner-up 3rd Runner-up 2nd Runner-up Winner Lara MohammadSaleh Supaporn Goldie Supaporn Goldie Raeesha AlizaAlAzizi Khaireddin Badya Sallam Class 4–USBeefVideo -Amateur Evgeny Belousov Supaporn Goldie Raeesha AlizaAlAzizi Supaporn Goldie Alisa Belousova Class 2–USBeefRecipe-Amateur Kanishka DilhanKulasekara 5th Runner-up 4th Runner-up 3rd Runner-up 2nd Runner-up Winner 5th Runner-up 4th Runner-up 3rd Runner-up 2nd Runner-up Winner August - September 2020 Gulf Gourmet EVENTS Can Anybody Cook? NEWS AND EVENTS

he Guild’s foray into a series competition included social media of online virtual cooking parameters. This meant contestants competitions has met with super have to subscribe and share, and their success. Season 1 of ‘Anybody Can friends and family had to view and like Cook’T – that took place in the month of their videos on the YouTube channel. July – saw better than expected response from professionals, amateurs and children. Emirates Culinary Guild YouTube channel has been a great place for culinarians. If The competition required competitors you haven’t already, you should check it to present a dish in a 3-5 minute video. out and subscribe. People from all over the globe competed and as a result, ECG’s YouTube channel Here are images from the Anybody Can saw greater reach. The judging for the Cook virtual cooking competition.

51 52 NEWS CHEF’SAND EVENTS TABLE 2020 -September August Gulf Gourmet Gulf 2020 -September August Gulf Gourmet Gulf 53 NEWS AND EVENTSEVENTS 54 NEWS CHEF’SAND EVENTS TABLE 2020 -September August Gulf Gourmet Gulf August - September 2020 Gulf Gourmet RULES AND REGULATIONS USAPEEC - ECG Virtual Cooking Competition COOK WITH USA POULTRY

Calling all Chefs Professional and Amateurs in GCC, great prizes for the Top 10 in each of the 4 categories

The Competition has 4 different 1000 Dhs Cash USAPEEC On- Line Categories – Classes Branded USA Poultry Knife Competition for GCC Region > Class 1 – USA Poultry Book By Chef Uwe Micheel RULES AND REGULATIONS Dish, Main Course or The Event is divided in 4 Starter – High Resolution 3RD PLACE different categories – classes picture and full recipe - For Branded Trophy for Professional Chefs and Professional Chefs 500 Dhs Cash Amateurs Chefs > Class 2 – USA Poultry Branded USA Poultry Knife Dish, Main Course or Book By Chef Uwe Micheel Class 1 – Plated USA Poultry Starter – High Resolution Starter or Main Dish (Professional picture and full recipe – For 4TH PLACE Chefs) Amateur Chefs 300 Dhs Cash a) 1 plate , bowl or any dish for > Class 3 – USA Poultry Dish, Branded USA Poultry Knife 1 portion Main Course or Starter – Book By Chef Uwe Micheel b) Written recipes in English – Video 5 -10 Minutes – For for 1 portion Professional Chefs 5TH PLACE c) The main ingredient must > Class 4 – USA Poultry Dish, 200 Dhs Cash be US Chicken or US Turkey Main Course or Starter Branded USA Poultry Knife d) We encourage the - Video 5- 10 Minutes – For Book By Chef Uwe Micheel Competitors to do Amateur Chefs Traditional Dishes 6TH PLACE – 10TH PLACE e) Good quality photograph in The Competition is now open Branded USA Poultry Knife colour 15th August 2020 UNTIL 2nd Book By Chef Uwe Micheel f) For the US Poultry must be September Midnight the star of the dish hence Competitors can enter > The Winner will also must be seen on the picture multiple pictures with recipes be featured in the Gulf as the Key Ingredient and videos. Gourmet Magazine both on g) Judges will consider There is no age limit, but print copy and digital copy. following points competitors must be GCC > The best Video will be > Use of US Poultry Residents. uploaded on the Emirates > Balance Recipe Awards and prices must be Culinary Guild YouTube > Cooking Skills in the recipe collected in Dubai – United Channel. > Presentation Skills Arab Emirates. > The Judges will be h) Portion size must be Professional Chefs from suitable for lunch dish The top 10 from each Class will the Emirates Culinary Guild i) The best recipe and picture receive the following. and the decision of Jury will be published in Gulf WINNER will be final. Gourmet Magazine Branded Trophy > By sending your video and j) Class 1 is open for any 2000 Dhs Cash recipes, you agree that Professional Chef (any age, Branded USA Poultry Knife the ECG and USA Poultry any position) National or Book By Chef Uwe Micheel reserve the right to use GCC Resident them freely. k) The Jury will award up to 5 2ND PLACE bonus points for the Best Branded Trophy Traditional Dishes

55 56 RULES NEWSAND REGULATIONS CHEF’SAND EVENTS TABLE e) d) c) b) a) (Professional Chefs) Class 3–USAPoultryVideo K) J) I) H) G) F) E) D) C) B) A) Chefs) orMainDish(Amateur Starter Class 2–PlatedUSAPoultry 2020 -September August recipe ofyour Prepare 1portion English minutes andmustbein Video shouldbe5-10 prepare thedishinEnglish and method,howyou Send thelistofingredients the ingredients Show usall in thevideo You theChefmustbeseen Traditional Dishes bonus pointsfortheBest awardupto 5 The Jurywill National orResident (No agelimit,mustbeGCC any AmateurChefs–Cook Non -ProfessionalChef, Class 2isopenforany Gourmet Magazine bepublishedinGulf will The bestrecipeandpicture suitable forlunchdish sizemustbe Portion points following consider Judges will as theKeyIngredient must beseenonthepicture the starofdishhence For theUSPoultrymustbe colour Good qualityphotographin Traditional Dishes Competitors todo We encouragethe be USChickenorTurkey The mainingredientmust for 1portion Written recipesinEnglish– 1 portion 1 plate,bowloranydishfor > > > >

Presentation Skills Cooking Skills intherecipe Cooking Skills Balance Recipe Use of US Poultry Use ofUSPoultry Send yourRegistration to:[email protected] Gulf Gourmet Gulf i) h) g) f) e) d) c) b) a) (Amateur Chefs) Class 4–USAPoultryVideo m) l) k) j) i) h) g) f) lighting ithelpsalotfor the Make sureyouhavegood mobile orDSLRCamera. Video canbedoneby Poultry Traditional DishusingUS Competitors tocreatea We encouragethe a wrap Main Dishcanbeasoupor or Dish canbeastarter recipe ofyour Prepare 1portion English minutes andmustbein Video shouldbe5 -10 prepare thedishinEnglish and method,howyou Send thelistofingredients theingredients Show usall in thevideo You theChefmustbeseen get upto5bonuspoints Guild You Tube Channelwill video inEmiratesCulinary Most viewedandliked Traditional Dishes bonus pointsfortheBest awardupto 5 The Jurywill or Resident any position)GCCNational professional Chef(anyage, Class 3isopenforany music required YouTube Channel.No Film inLandscapefor the videoquality lightning ithelpsalotfor Make sureyouhavegood mobile orDSLRCamera. Video canbedoneby Poultry Traditional DishusingUS Competitors tocreatea We encouragethe a wrap Main Dishcanbeasoupor or Dish canbeastarter m) l) k) j) get upto5bonuspoints Guild You Tube Channelwill video inEmiratesCulinary Most viewedandliked Traditional Dishes bonus pointsfortheBest awardupto 5 The Jurywill or Resident. but mustbeGCCNational Chef –Cook(noagelimit, Professional. AnyAmateur Class 4isopenforanyNon required. Tube Channel.Nomusic Film inLandscapeforYou video quality Age Nationality Name Full Class no -Video 5-10Minutes –ForAmateurChefs ® Class4–USPoultryDish,MainCourseorStarter –Video 5 -10Minutes–ForProfessionalChefs ® Class3–USPoultryDish,MainCourseorStarter recipe–ForAmateurChefs –HighResolutionpictureandfull ® Class2–USPoultryDish,MainCourseorStarter recipe-ForProfessionalChefs –HighResolutionpictureandfull ® Class1–USPoultryDish,MainCourseorStarter Class DescriptionCategory   US POULTRY VIRTUALCOMPETITION2020-ENTRY FORM Amateurs Professional 18+ Class Description Category Country Base Contact MobileNo. Email Address 2020 -September August Gulf Gourmet Gulf 57 RULES AND REGULATIONS August - September 2020 Gulf Gourmet

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Abu Dhabi Farmers’ Services Centre Barakat Quality Plus dmg events Martin Aguirre, Commercial & Operations Director Jeyaraman Subramanian, Tel: 009714 8802121, Hassan P.O. Box 62532, Abu Dhabi, UAE Email: [email protected], Mike Wunsch Tel: +971 4 4380355, Mob: +971 56 8360993 Direct Line: +971 2 813 8400. Tel: 009714 8802121, [email protected] [email protected], Phone: +971 2 813 8888, Fax: +971 2 813 9999 www.thehotelshow.com Mobile:+971 56 685 4836 Barilla Middle East FZE Hadil Chaaya, FS Professional AME East Fish Processing LLC Advanced Baking Concept LLC (Probake) Tel: +971 4 882 0488, Mob: +971 50 906 6132 Sunil George, Head of Sales & Marketing, Syed Masood, Mobile: +971.55.220.1475 [email protected], www.barillagroup.com Tel:- 06 7455350, Mob: 055 151 2125, Email: [email protected] [email protected], Web: www.eastfish.com Anna Petrova, Mob 050 9121337, [email protected] BAYARA - Gyma Food Industries LLC Vivek Jham, Mob: 055 4498282, Haroon Moeen, Division Manager - Foodservice Ecolab [email protected] Mobile. +971 50 6586546, Tel: +971 4 8867478 Sadi Amawi, Tel: 04 8014 444, www.ecolab.com Email. [email protected], www.bayara.ae

Agthia Consumer Business Division Elfab Co LLC Dinusha Gamage, Brand Manager - Food category Baqer Mohebi Allwyn Rodrigues, Manager - Beef and Veal Consumer Business Division Radwan Mousselli, Sales Manager Tel: +971 4 8857575, Email: [email protected], Agthia Group PJSC, P.O Box 37725, Abu Dhabi. Mobile No: 0558001551,office No: 043237272 web: www.elfabco.com Mail: [email protected] [email protected] www.agthia.com www.baqermohebi.com Emirates Snack Foods Radwan Mouselli & Rodica Olaru, Sales Managers Al Halal Meat Factory LLC Benchmark Foods Trading LLC – Horeca Division, Tel: +971 4 285 5645 Sheikh Yasir, Operations Head Nicholas Campos, Director Business Development [email protected], [email protected], Mob: +971 55 8893131, Off: +971 6 5584474 Mobile No: 056 9955814, office No: 04 2573838 www.esf-uae.com Email: [email protected], www.yesmeat.ae [email protected] www.benchmarkfoods.ae Faisal Al Nusif Trading Co. L.L.C Al Maya Hospitality Thomas Das, Managing Director Mohamad Hajj Ali, Sales Manager Blenders Tel: 04 3391149, Email: [email protected], Mob: +971 50 1550998, Off: +971 4 3473500 Diarmaid Greene, Export Manager Web: www.fantco.net Email: [email protected], www.almaya.ae Mobile No: +971 52 956 9451 [email protected], www.blenders.ie Fanar Al Khaleej Tr Almarai Company Nazarii Zubovych, Sales Manager, Ayman Arnous, General Sales Manager Casinetto Trading LLC Mob: +971 55 894 01 69, [email protected] Mob: +971 50 159 2594, Tel: +971 4 4269600 Giacomo Bernardelli, Managing Director Martin Wathew, Sales manager, [email protected], www.almarai.com Tel: +971 4 3419230, Mob: +971 50 4537712 Mob: +971 50 263 83 15, [email protected] [email protected] Braju, Food Technologist, Mob: +971 55 467 87 42, Email: [email protected], www.fanargroup.ae Al Safi-Danone Ashlea Daniel, Channel Developmennt Manager, Ceylon Tea Services Pvt. Ltd Tel: +971 4 340 6895, Mob: + 971 50 568 6150 Suren Atukorale, Food Service Manager Farm Fresh [email protected], Tel: 114822000, 114822342 Feeroz Hasan, Business Development Manager www.alsafidanone.com [email protected] Al Quoz, P.O Box 118351, Dubai, UAE www.dilmahtea.com Office No : +971 4 3397279 Ext: 253 Fax: +971 4 3397262, Mob: +971 56 1750883 American Garden Manika Saxena, Food Service Manager Chef Middle East LLC Mob: +971 56 6441578, +971 55 6008704 Joanie Dall’anese, Marketing Manager Fonterra Brands (Middle East)LLC Email: [email protected] Tel: +971 4 8159880, Mob: +971 55 9949297 Hany El Saigh, Food Service Manager - Lower Gulf web: www.americangarden.us Email: [email protected] Tel: +971 4 3388549 EXT. 225 (Direct) Web: www.chefmiddleeast.com Mob: +971 50 650176 [email protected], www.fonterra.com Anchor Food Professionals Rami Doumani, Channel Development Manager Corona Tel: +971 4 338 8549, Mob: +971 52 737 7266 Ana Sorina Suliman, Export Manager Food Freshly AFC GmbH Email: [email protected] Tel: 40373784343, [email protected] Sukhdev Singh, CEO, Tel : +49520691525, web: www.anchorfoodprofessionals.com/me Web: www.coronaitalia.it +491608024720, [email protected]

Arab Marketing and Finance, Inc. (AMFI) Cuisine Solutions Food Source International Simon Bakht Tim Whitehead, General Manager Angus Winterflood, General Manager Tel: +961-1-740378 / 741223 / 751262 Tel: 04 208 6983, mob: +971 50 269 2081 Tel : +971 4 2998829, [email protected], Email: [email protected] Email: [email protected] www.foodsource.ae Website: www.cuisinesolutions.ae

Arabian American Technology (ARAMTEC) Golden Star International Syed Iqbal Afaq, General Manager, Danube Hospitality Solutions Emie Dimmeler Tel: +971 4 380 8444, Mobile: +971 50 624 9761, Joe Thomas, Business Head (OS&E) Mob: +971 50 3797164, Office: +971 04 3402492 Email: [email protected] [email protected], Email: [email protected] Web: www.aramtec.com www.cuisinesolutions.ae Greenhouse Arla Foods Del Monte Foods (U.A.E) FZE Soula Baroudi, Regional Marketing Manager Samer Abou Daher, Bussiness Unit Manager , Adel Shaban, Business Development Manager Mob: +971 55 5633397, Tel: +971 4 8170000 Tel: +971 6 534 6767, Mobile:+971 55 363 0555, Tel: (+971) 4 3333801, Mob: +971 56 8286967 [email protected] Email: [email protected] mail: [email protected] www.greenhouseuae.com Web: www.ArlaPro.com, www.arlafoods.com web: www.delmontearabia.com Hamid and Kumar Enterprises LLC Bakemart International Dilmah Tea Sunil Ahluwalia, General Manager, K.Narayanan, Manager - Operations Vivette, Mob +971 508181164, Tel: +971 4 3474712, +971 4 3474571 Mob : +971 505521849, Phone : +971 4 2675406 [email protected], [email protected] Mail: [email protected], www.hkfoodgroup.com [email protected], [email protected]

58 Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO MiddleEastFZE www.mla.com.au [email protected] Tel: +97144331355,Mob:525270781 Nick Meara,RegionalManagerMENA, Meat LivestockAustralia(MLA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 GeneralManager–Operations Sagar Surti, Masterbaker [email protected], www.mamfoodco.com Tel: +97145102230,Mob:556224918 Anthony Kerbage,HeadofMarketing Mohamed AalyMaghrabiWa Awladh FoodFactoryLLC MAM FOODFactoryLLC [email protected], www.lowerental.com Tel: +97148829440,Mob:528693695 Mark Wood, GeneralManager Lowe RefrigerationLLC [email protected], www.la-patissiere.com Tel: +97143407021,Mob:503034038 AKil YAssine, BDM La PatissiereLLC [email protected], Mobile No:447956976413,Teldirect:31174242819 and UnitedKingdom Paul Da-Costa-Greaves,GCCCounties,MiddleEast Cress Koppert [email protected], Mob: +971509539344,Tel:444503681 Manager Regional FoodService Krishnakumar Sukumar, KRBL DMCC [email protected] Mobile No:0504594031,Office048819470 Marc Robitzkat Johnson DiverseyGulf Web: www.jmfoodgulf.com Tel: +9714883823,Email:[email protected], Management, Mob:+971505516564, Rajan J.S./MaikelCookeGraceRenomeron JM FOODSLLC www.italianfoodmasters.com Tel: +97148829791,[email protected] Corrado Chiarentin,GeneralManager Italian FoodMasters [email protected], Tel. :+971042633113,Mob:+971508624097, John White,GeneralManager, FoodsLLC Intelligent Web:www.iffco.com [email protected], Mob: +971508624097,Fax:+97165546950, S&D,Tel.:+97165029000(B), Food Service Murray,GeneralManager, Stuart IFFCO Office, Mob+971507648434,www.aramtec.com Al QuozIndustrialAreaNo.1,NearKhaleejTimes Distribution UAEandOman:Aramtec,POBox6936, www.facebook.com/hugfoodservice www.hug-luzern.ch,[email protected], Riyadh Hessian,6102Malters/Switzerland, HUG AG Mail: [email protected],www.hifoods-uae.com Tel: +97148829660,Mob:552445368 , DeputyGeneralManager, Ismail Dalli Hi FoodsGeneralTrading L.L.C

Denys Baranevych,Mob:971589703597 [email protected] Tel: +97165340841,Mob:566066967 Charbel Khalil,Marketing&SalesManager Shoppex Trading Est. Email: [email protected],www.safcointl.com Tel: +97148702000 Ajit SinghSawhney,ChiefExecutiveOfficer, Safco InternationalGen.Trdg Co.Llc Web: www.robot-coupe.com Tel: +971502044920,[email protected] Aditya Kanumuri,AreaManager-UAE Robot Coupe Web: www.restofair.ae Tel: +97172434960,Email:[email protected] Raphael Saxod,ManagingDirector Restofair RAK Web: www.rational-online.com Mail: [email protected], Fax: +97143386673, Tel: +97143386615,Mob:505576553 Sheikh ZayedRoad,P.O.Box 126076 Office 2218Building2,Gold&DiamondPark, i.V. ThomasHofer,ManagingDirector, Rational Kitchen&CateringEquipmentTrading FZCO Web: www.rakrestofair.ae Email: [email protected] Tel: 97172434960,97143285951 Raphael Saxod,ManagingDirector, RAK Porcelain Email: [email protected], www.higholeic.ae Prokids Trading F.Z.C -Flavoil AMFI, BeirutLebanon,[email protected] 961.1.740393, Mobile:050.358.9197, Bassam Bousaleh,(TEL)961.1.740378,(FAX) Pear BureauNorthwest [email protected], www.pascalclair.net Tel: +97148135898,Mob:555762441 Pascal Clair,Chef&Partner Pascal ClairSweetsCafé&BakeryLLC [email protected], www.palux.de Tel: +971497931550,Mob:509971026 Stephan Köhn,SalesManager Palux AG Mob: +971501592594,[email protected] Manager Ayman AkramArnous,FoodService One Foods www.nrtcgroup.com [email protected] Tel: +97143208889, Soula Baroudi,MarketingManager NRTC Group Email: [email protected] T +97144088100,Direct101 Nestlé ProfessionalUAE&Oman Anuj Singh,GeneralOperationsManager Nestlé ProfessionalMiddleEast www.muddle-me.com Mob: +971502281207,[email protected], Mr.Craig Burns,Director,Tel:+97145178111, Muddle ME email: [email protected],www.mgtuae.com Tel: +97143059999,504812067, Khaldoun Alnouisser,SeniorSalesManager Modern GeneralTrading LLC Email: [email protected], www.qualiko.ae Tel: +97145570622,Mob:528754823 Eugene Levterov, SalesDirector MHP FoodTrading LLC

2020 -September August US Dairy [email protected], www.upfield.com Tel: +97142342071,Mob:566812914 Melanny Lopez,MarketingManager Upfield MiddleEastLimitedFZCO Web: www.unitedfoods.ae Mob: +97143382688,[email protected] Mr RudyardTorres Nano,MarketingManager United FoodsCompany Mobile: +971506460532,Email:[email protected] Bhushant J.Ghandi Truebell Marketing&Trading www.transmed.com/foodservice [email protected], Mob: +971505592771, Rana Malki, Transmed Overseas email: [email protected],Web:www.tsscdubai.com Tel: +97143431100,Mob:562123282 Eden Nebreja,MarketingManager TECHNICAL SUPPLIES&SERVICESCO.LLC(TSSCDubai) [email protected], www.thecandh.com Tel: +97148857000,Mob:55513862, Sai Ravikanth,Manager-Sales SKYTOWER GENERALTRADINGLLC Web: www.skinny-genie.com Mob: +971 50 8005208, [email protected], Byrne,SalesManager Ellouise Skinny Genie Email: [email protected] Mobile: +971505215702 Saju Abraham,SalesManager Winterhalter ME Web:www.winterhalter.biz Email: [email protected] Mob: +971566103900,+971526226877 Sean Moore,ManagingDirector Winterhater MiddleEastBFC Mobile: +971.56.406.1628,[email protected] Rakesh Tiwari, Welbilt Mail: [email protected] P.O.Box 2257Ajman,M:+971509664620 Sascha Geib,SheikhKhalifaBinZayedStreet, Vito KitchenandRestaurantEquipmentTrading U.A.E. 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 [email protected], Web:www.usapeec.org (TEL) +1-770-413-0006,+1-770-413-0007 Jean Murphy, Council) USAPEEC (USAPoultry&EggExport 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,

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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 62 MORE THAN A CHEF 2020 -September August man whocannot returntohishomelandand bring harmonyanduniteshumankind. Heisa He knowsthatlaughtercanmend bridges, best medicine. admits tothistitle.Heknowsthat laughteristhe isa“professionallaugher”andheopenly he actually getapleasantsurprisethat the DalaiLamayouwill being laughter. Ifyouhaveheard any talksdoneby awareness, gratitudeandthefinalcrucialingredient The beautyaboutcompassionisthatitsfuels stability, itisessentialforhumansurvival.” luxury, itisessentialforourownpeaceandmental religious business,itishumannot In thewordsofDalaiLama“Compassionisnot got nothingtodowithpity. Goleman orLorneLadneryoulearncompassionhas when youlistentothelikesofDalaiLama,Daniel many intheworldaspathetic.Onotherhand, to bewimpish,frailorweak.Atraitconsideredby manyseeitaspityand believeit Unfortunately, Compassion ishighlymisunderstood. eliminate humansuffering. compassion. Compassionholdsthekeyto into love. Itlaysoutthatthefoundationis The booktalksaboutlove butbeforedwelling me toonthepathofmiraclecompassion. spiritual leaderanditwasthisbookthatgot Dalai Lama,isknowastheBuddhistTibetan purpose oflifeishappiness. questions totheDalaiLamaonconceptthat Howard Cutler. HowardCutler,apsychiatristposed ofHappiness’bytheDalai Lamaand book ‘TheArt out. Inthattimeofpainfulagony,Icameacrossthe L With Laughter Pass ThroughStress easier forthemtoadmitnewideastheirminds”—DalaiLama clue at the time how laughter will help me clue atthetimehowlaughterwill feelings, thoughtsandactions.Ihadno crumbling duetomyownself-sabotaging aughter isgreat.In2004,mymarriagewas “Laughter isgoodforthinkingbecausewhenpeoplelaugh,it Gulf Gourmet Gulf themselves. You [email protected] across industriestohelpemployees outperform Rohit Bassiisthefounderof'ROI Talks' andworks circumstances andsurroundings. youtobeatpeacewithyourself,yourallows Laughter fuelscompassionandthisinturns to focusyourattentiontowardsaloving life. of thewayyourespondtolife,itpermits laughtertotakecontrolAnd whenyouallow Would youliketospenditinonloving lifeor fearingit? &energy. Decide wheretospendyourtime,effort be victorious. Either wecantakethepathofavictimorgetupand productivity forourinnerself. self-pity yetthisisaridiculousnotionthathasno growth andmuchmore.Ashumans,welove tohave thoughts, health,career,finance,relationships, ourfeelings, These adversemomentsaffect Throughout one’s life,oneislikelytofaceadversity. Laughter, inessence,bringssixmainbenefitsforyou: laughs andlaughs. half acentury.Yet,thissereneindividuallaughs, considers himselftobehomelessformorethan

ROHIT MORE THANACHEF BASSI Defuses theangerheldwithin Improves theflowofblood Triggers thereleaseofendorphins Decreases stresshormones Boosts theimmunesystem Relaxes thewholebody World on a plate

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