FROM US. FOR US. June - July 2014

www.gulfgourmet.net gulfgourmet

THE DEFINITIVE GUIDE FOR CHEFS volume 9, issue 6

Sustainable Kitchens Special report on Unilever’s push to ensure better livelihood for 500,000 smallholder farmers

Developing Experiences The growing influence of chefs in the restaurant design process for healthier profits

Culinarian Extraordinaire Meet Executive Chef Majed Al Sabagh, arguably Sharjah’s best import from Syria....

Sweet Golden Emirati Tooth Crowne Cuisine Deepu Kurup of the Crowne Plaza SZR Talal Al Jaradat is JW Marriott Marquis takes up the Nestle steering the Bikers is our Pastry Chef of Professional Golden Café kitchen with an the month Chef’s Hat challenge Emirati touch UFS186_Gulf Gourment_A4_Ad_2_OL.pdf 1 4/16/14 3:06 PM June - July 2014 Gulf Gourmet president’sstation email [email protected] President’s S tation

Dear fellow chefs, ladies and gentlemen,

Welcome to the June-July issue of our Gulf Gourmet, the last before Ramadan and summer vacation. On this stage I would like to wish everyone Ramadan Kareem and good healthy fasting period. Hope that you all have some time to spend with your families and friends.

I am sure everyone is ready for the East Coast Competition. I have seen some of the competitors working very hard. Chef Prasad and his team are ready to welcome everyone in Fujairah. This will soon be followed by our next event on June 14-15, which is a hands-on training at the Radisson Blu Dubai Deira Creek. We will experience the underutilised cuts of US Beef like flank, rump or hanging tender. The event is sponsored again by the US Meat Export Federation.

On June 16, we will have our monthly meeting; the date is changed due to the East Coast Competition on the 2nd Monday. On the same day we will have the mini plated competition. This is a great opportunity to train as there is no entry fee and the US Meat Export Federation is taking care of all the expenses plus invites everyone for a small celebration that evening. Please register with Mrs. Josephine for the competition and/or the evening cocktail in order to plan the catering. I wish everyone the very best for Fujairah and mini plated competitions.

I am very pleased to let you know that our team for Stavanger comprises 31 WORLD ASSOCIATION members. I am sure that we will be O F CHEFS S OCIETIES one of the biggest delegations at the Congress. Chef Achala Weeransinghe and Rahil Rathod are in full training for The Global Pastry Chef and the Hans can be in contact with over 4000 chefs And finally, a big thank you to Chef Bueschens finals respectively. across the globe. Akshay Nayyar and his team at Melia Dubai for hosting the May meeting. I urge all members to go onto the Guild Please do not miss the company profile website to see what is happening on the of our corporate members, the long-time Culinary Regards, calendar at emiratesculinaryGuild.net supporters who have renewed their and also to visit the WACS Young Chefs membership, as well the new ones. We Uwe Micheel Facebook page on facebook.com/#!/ really do appreciate your support. Also, President of Emirates Culinary Guild wacsyoungchefs and encourage your do look at the Friends of the Guild pages Director of Kitchens young chefs to join that page so they to check all our supporters. Radisson Blu Hotel Deira Creek

3 4 contents 44 40 36 32 26 22 18 14 10 09 2014 -July June gg

Cover Story Pastry ower on two wheels gastronomicride a fun-filled awaits thosewhowanttotake A traditionalEmiratibreakfast Emirati Cuisine News Bites the Guild Friends of Editor’s Note region relatedto theindustry Images fromaroundthe Events restaurant experience designing thecomplete chefs intheprocessof The growingof influence Special Report farmers smallholder ensuring betterlivelihood for We findouthow Unilever is Kitchens Sustainable Hat Competition Professional GoldenChef’s attheNestle participants Dubai arethismonth’s The boys fromCrowne Plaza Young Chefs fromSyria.... best import Al Sabagh,arguablySharjah’s Meet Executive Chef Majed sugar-haters lovers intodessert can turnthestaunchestof Marriott MarquishotelinDubai Chef DeepuKurupoftheJW community happening intheChef A quickround-upofwhat’s Guild Emirates Culinary the Brands thatsupport thingsF&Bintheregion all Our Editormonthlytakeon contents Gulf Gourmet Gulf

20 32 Did you know…

Competing side-by-side with their European counterparts, American cheese makers consistently win top accolades at international competitions. The United States won 72 medals at the World Cheese Awards (London-2013) and 181 medals at World Championship Cheese Contest (Madison, WI-2014). Enhance your culinary creations… with cheese from the United States

U.S. Soft Farmers Cheese and Fire-Roasted Leeks Ingredients: Procedure: 10 leeks, white part only Grill leeks until outer layer is charred. Gather leeks to- Honey, to taste gether tightly in aluminum foil, and keep warm for 30 100 ml balsamic vinegar minutes or until tender. Peel leeks and discard burnt 50 ml extra virgin olive oil layers. Prepare vinaigrette, mixing the honey, balsamic 150 g soft, U.S. farmers cheese vinegar and olive oil. Cover the leeks with vinaigrette, 3 mint leaves, julienned and refrigerate for at least 12 hours. Mash the U.S. Cumin powder, to taste farmers cheese with mint, cumin and cinnamon until Cinnamon powder, to taste homogeneous (if necessary add a little cream). Place Heavy whipping cream, if needed cheese mixture in piping bag and refrigerate. To serve, Cherry tomatoes, dill and mesclun pipe the cheese mixture around the leeks and garnish leaves, as garnish with cherry tomatoes, dill and mesclun.

U.S. cheese is already available in your market, check today with your local importer/distributor or contact USDEC for a list of local suppliers: USDEC Middle East (AMFI) • Beirut, Lebanon • Email: [email protected] • Phone: (961-1) 74378, 741223

The U.S. Dairy Export Council (USDEC) is a free resource to help you find additional information on U.S. cheese applications and distribution channels. We are a non-profit, indepen- dent membership organization that represents the global trade interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders. 6 contents June - July 2014 -July June 54 49

Culinary Guild Culinary members oftheEmirates Meet thenewandrenewed New Members competition Culinary upcoming EastCoast and regulationsforthe listingoftherules Full Regulations Rules & Gulf Gourmet Gulf 61 58

Facebook Facebook of GulfGourmet’s fans on Our monthlyfocusonone Superstar Social Media companies forthisregion. food andkitchensupplies leading A listingofall Directory Members 40 62

attitude of humourandadash Vohra withaliberaldose A monthlycolumnby Bikram Funny SideUp 36 44

June - July 2014 Gulf Gourmet E ditor's N ote editor’snote email [email protected]

e all know how CREDITS important first impressions are THE EMIRATES President Uwe Micheel to ensuring a CULINARY GUILD Phone +971 4 340 3128 successfulW restaurant business. Fax +971 4 347 3742 Email [email protected] Most people make up their mind about the quality of a restaurant EDITORIAL Editor & Publisher Aquin George long before they have had the Phone +971 50 504 5033 opportunity to taste the food. Email [email protected]

The food must be laid out on Associate Publisher Amaresh Bhaskaran a beautiful plate, which must Phone +971 50 456 8161 Email [email protected] be placed on a classy table accompanied by comfortable CREATIVE Seeing Things Photography seating and all of this must blend Phone +971 50 547 2477 seamlessly with the interior décor www.seeingthings.ae that emphasises the theme of the Amro Fahed Al Yassin restaurant which in turn must be linked to the taste of the food that CONTRIBUTORS Lincy Varghese is placed on the table. Olivia Atkinson Ruqya Khan Content-Farm.com Not an easy task. ADVERTISING Sales & Mktg. Andrew Williams If you get all the nuances right, the Phone +971 4 368 6450 restaurant will be a guaranteed Email [email protected] success. Skimp on any one aspect and you are already on slippery DESIGN Art Director PeeCee Graphic Designer Natalie King slope. Also in this issue is Unilever’s

sustained push towards ensuring PRODUCTION Masar Printing & Publishing This is why Chefs are now part better livelihood for 500,000 of the decision making process smallholder farmers. Full report on LICENSED BY National Media Council more than ever before. Gone are page 36. the days when business owners PUBLISHED BY SMARTCAST GROUP FZ-LLC designed the restaurant and asked As we head into the summers PO Box 34891, Dubai Media City, Dubai, United Arab Emirates chefs to prepare just the menu to and most of our readers head fit the outlet’s theme. out for their annual vacation, COPYRIGHT All material appearing in Gulf Gourmet here’s wishing everyone a safe is copyright unless otherwise stated Today, the top tier restaurants are journey. On your return we will or it may rest with the provider of built around the Chef, and we are have the full coverage of the East the supplied material. Gulf Gourmet not just talking about celebrity Coast Culinary competition in the magazine takes all care to ensure chefs like Marco Pierre White and August-September issue. information is correct at time of Sanjeev Kapoor. Executive Chefs printing, but the publisher accepts no responsibility or liability for the accuracy and Sous chefs are involved in the Until next time, enjoy the read and of any information contained in the text restaurant design from scratch. keep cooking with passion or advertisements. Views expressed are not necessarily endorsed by the We have a special report on this Aquin George editor and publisher. trend on page 40. Editor

9 10 friends of the guild friends of friends 2014 -July June Gulf Gourmet Gulf

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Kerry Group Ground Floor AG Tower (Silver), Cluster / Plot I1 PO box: 625768 Jumeriah Lakes Towers Dubai T ; 043635900 14 news bites Belhotel Dubai where he headed sales and Belhotel Dubaiwhereheheadedsalesand a five-yearstintwiththeGoldSwiss Director ofSales&Marketing,following &Spawhereheheldthepostof Resort fromtheDubaiMarineBeach & Resort Deepak joinsTheAjmanPalaceHotel hotel. five-star certified driving newbusinessintoAjman’s first Management Holdings–taskedwith – managedbyHMH-Hospitality at TheAjmanPalaceHotel&Resort D 2014 -July June New DirectorofSales&Marketing appoints The AjmanPalaceHotel&Resort news as DirectorofSales&Marketing eepak Dahiyahasbeenappointed Gulf Gourmet Gulf bites Network, USAamongothers. Administration andPrincetonGlobal University:SchoolofHotel Cornell from prestigiousinstitutessuchas he hasgotanumberofcertificates in BusinessAdministration.Inaddition, going ontosecureaBAandthenMasters Institute ofHotelManagementbefore Management fromtheNewDelhi a ProfessionalDiplomainHotel An Indiannational,Deepakgained took itthrougharebrandingtoMercure. marketing forthehotellaunchandthen Corp AmmanHotel New GMtakeschargeat including strong experienceintheGCC,”hesaid. three majorglobalmarkets–the MiddleEast,AsiaandAustralasia– “Few hotelierscanboastsuchacomprehensive pedigreethatcovers experience. is agreatadditiontotheteamgiven hisextensiveregionalandglobal Management Holdings,whichoperatestheCorpAmmanHotel, Erik According toLaurentA.Voivenel, CEO,HMH–Hospitality centre,retailandofficecomplex. asasports well as responsible foroperationsatthehotelandexecutiveapartments prestigious HotelAlKhozamainRiyadh,aRosewoodHotel, For thepastsevenyears,hehasbeenGeneralManagerof before moving onto theRegentinAuckland,NewZealand. its hotelsinSydneyandMelbourne later spending10yearsworkingat the chain’s firstmanagementtrainee, hospitality withHiltoninAustraliaas by heritage,Erikbeganhiscareerin An AustraliannationalandDutch atcompetitiverates. quality service the hotelhasgainedareputationfor year intheJordaniancapitalwhere building onthesuccessofitsfirst as GeneralManager,responsiblefor V joined theCorpAmmanHotel eteran hotelier,ErikHuyer,has

16 news bites June - July 2014 -July June Spirit ofL.A.nowinDubaiwithLemonade To befeaturedinthissection,emailyourChef-relatednewsorinformationrelevanttothoseworkingaprofessionalkitcheneditor@gulfgourmet.net Gulf Gourmet Gulf O nutritious yetappetizingfoodtoeat.” and constantlylookingoutforhealthy people ofDubaiwhoarealwaysonthemove fitforthe food –Dubai!Lemonadeisaperfect innovative restaurantinaplacethatloves excited aboutlaunchingafresh,healthyand Mustafa said,“Weareundoubtedlyextremely Speaking outattherestaurantlaunch,Nael eating andLemonade’s commitmenttoit. who reiteratedthesignificanceofhealthy the openingceremonywasChefAlanJackson local andregionalmedia.Alsopresentduring Mall’s inthepresenceofselect ChinaCourt It waslaunchedlastmonthatIbnBattuta chain fromSouthernCaliforniatheLemonade. its firstUAEbranchofaprominentrestaurant Management Group(MRM),recentlyopened beverage operators,MagnoliaRestaurants ne oftheregion’s leadingfoodand

18 Emirati Cuisine THE D brought toyouby 2014 -July June to take a fun-filled gastronomicrideontwowheels... to takeafun-filled Bikers Cafe,lots!AtraditionalEmiratibreakfastawaitsthosewhowant What’s Emiraticuisinegottodowithhelmetsandhighways?Atthe DIARIES MOTORCYCLE With theseatingcapacityof170 people, says theJordan-bornchef. breakfast tothemenu,whichisa bighit,” here. WeaddedourownspecialEmirati Emiratidishesalongwithcontinental offer The ownerhadanideathatweshouldalso Bikers Cafe.“Weopenedthiscafein2011. that getpeople’s motorrunning atthe hobby butit’s theflavours oftheEmirates Motorcycles maybemoreawestern flavour tothe menu. unique cafe,hasaddedtheEmirati the mansteeringkitcheninthis group corporatechefTalal AlJaradat, basic.But eggs -orsomethingequally junkies hasroomonlyforbreadand You’d ofadrenalin thinkaplacefull M–themenu. bikers alikewithitsfourth Beach Roadattractsbikersandnon- merchandise, thecafeonJumeraih of motorcycles,memorabiliaand but alsotheentireMiddleEast.Full in notjusttheUnitedArabEmirates first evermotorcycle-themedcafe probably familiarwithBikersCafe,the Most cowboysonsteelhorsesare ridedownthehighway. thrilling the machineandit’s hardtoresista in acafededicatedtothemaverickon motorcycle enthusiasts.Throw are aheadycombinationfor and loadsofenthusiasm ubai’s wideroads,freshair Gulf Gourmet Gulf would love toseemoreandyoung including oneinAbuDhabi,soon. I “We areopeningnewbranches, of theupcomingbranches. cuisine aboostandtakeover operations Emirati-born chefsthatcouldgivethis the factthattherearenottoomany Cafe isexpandingfast.ChefTalal rues such asKhabeesandLuqymat.Bikers Emiratidesserts The menualsosports gives Emiraticuisineitstaste.” tobake.That’sconventional grill what make thedoughandthenputiton “I don’t oroven. I useanelectricgrill use oftraditionaltechniquestocook. possible, chefTalal advocates the To keepthetasteasauthentic from thattosuiteverypalate.” make them.Weevolved ourownstyle friends’ motherswhotaughtushowto and from theirkitchen.Itwascolleagues’ house andlearnhowtocookEmiratifood kitchens. “Ihadtogotheowner’s cuisine wasintheshadowsofhome When thecafewasopened,Emirati dish,” sayschefTalal. “Even ourforeignerguestsaskforthis with jam,honey,datesandcreamcheese. served Chebab, Balaleet,andMuhalla an EmiratibreakfastplatterofKhameer, wanted itemsisthe‘Flavour ofArabia’, breakfast andlunch.Among the most someEmiratidishesfor the cafeoffers sleeve. Gearupforadelightfulride! There’s alotmorechef Talal has uphis sessions tolivenuptheexperience. At BikersCafe,healsoorganisesbarbecue way fromgroundup,learningchefs. helping inthekitchenandthenworkedhis out The fatherofthreesonsstarted ricedishes.” especially lunch. Yemenifoodisalsomyfavourite, for cuisine? “Ilove Indian food,especially to ThaiandAsian.Hisownfavourite of cuisines–fromItalianandFrench styles. He’s kinds proficientindifferent is surprisinglyversatileinhiscooking hospitality school,36-year-old chefTalal For someonewhohasneverbeentoa onions andotheringredients.” the dishandit’s asgoodusingfresh prepare fordishesisreduced.Buttaste used thisbrandproductsandthetimeto “One suchproductisNonions.Ihave cuisine withoutcompromisingontaste. involved withcookingthiselaborate products thatminimisethelabour experimentswithefficient Resort, Kempinski andDubaiMarineBeach worked withthelikesofGrandHyatt, the UAE.ChefTalal, whohaspreviously finding its voice inthediningindustryof Heavy onspices,Emiraticuisineisjust into theculinaryworld.” and bringingitoutofthehomekitchen chefs beingproficientinEmiratifood June - July 2014 -July June Gulf Gourmet Gulf 19 Emirati Cuisine 20 Emirati Cuisine Fish stock Salt &pepper Coriander fresh Coriander powder Black pepperwhole Ginger past Cumin powder Turmeric powder Cardamom lemon Dry Green capsicum Tomato Potato Miraya Garlicpaste Nonions SautéedOnionspaste 1 Fish sherry FISH SALONA Ingredients RICE SAFFRON GINER BADAWIYA WITH FISH ALONA 2014 -July June Gulf Gourmet Gulf

1 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon 1 teaspoon table spoon table spoon

to taste ½ cups 100 gr 150 gr 150 gr 750 gr 3 pcs 1 ltr 1 ltr 5 gr 5 gr Š Š Š Method Boiling Vegetable broth Cloves 4 Ghee Salt &pepper Nonions Friedonions Nonions Friedonions Saffron Miraya Gingerpaste Uncooked rice SAFFRON RICEINGREDIENTS Š Š Š In a medium sized pot, heat the 2 In amediumsized pot,heatthe2 with papertowels. in justalittlebit.Drainonplate lined it simmerandfinishcookinginthe stew beletting cook thefishbecause you will brown. You donotwanttothoroughly untiljustgolden fish pieces.Lightlyfry pan.Addthemarinated deep frying Heat 1/4cupofcornoilinawok or marinade andsetasidefor20minutes. Thoroughly rubwiththefish marinadeingredientstogether.Mix all 1 tblspn garnish 1 tblspngarnish 1 table spoon 1 tablespoon 2 tblspn 2 tblspn 1 spoon 1 spoon to taste 3 cups 2 cup 2 cup ¼ gr ¼ gr Š Š Š Š SAFFRON GINGERRICE: Š Š Š Š water and cook for 3-4 minutes. water andcookfor3-4minutes. cinnamon, anddriedlemonswithsome Spice Mix,fishstock,turmeric,cumin, paste, Sautéforfewminutesandaddthe tablespoons ofgee.AddMirayaGarlic soft. Paste. Cookuntilthetomatohasbecome capsicum andNonionsSautéedOnions Stir indicedtomatoes,Potatoes, another 20 minutes. another 20minutes. fried fishchunks.Cover andsimmerfor Add thecilantroandthengentlyadd garnished withNonionsFriedOnions. riceand accompanied withsaffron inindividualsoupbowls Serve for another5-10minutes. minutes. Lower theheat,cover and cook Nonions FriedOnionsandcookfor 15 andbringtoboil. Addsoakedrice, saffron minutes. Addstock,salt,pepperand Miraya GingerPaste,sauteforfew Heat Gheeinapot,addcloves and www.mkn.eu [email protected] [email protected] Email: Email: +97150 +97150Phone: Phone: 5587477 5587477 Germany Wolfenbuettel, Wolfenbuettel,D-38286 D-38286 P.O. 1662, Box KG KG NeubauerGmbH&Co. NeubauerGmbH&Co. Kurt Kurt Maschinenfabrik MKN Cooking! Enjoy NEW

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www.mkn.eu 22 Pastry Power June - July 2014 -July June “I “He toldmeaboutboththegood and Chef Deepuisextremelyproudof. five-star hotelinLondon,anachievement Today, DinuistheExecutiveChefata was fun!”saysChefDeepu. the institute.Hislifetheresoundedlikeit usabouthislifeat vacations, hewouldtell India andwheneverhecamehomefor a hotelmanagementschoolinKerala about hisbrother. “Myolderbrother joined inspiration wasandhecan’t helpbutgush Ask the30-year-old chefwhathis cooking bugfromhisbrother,DinuKurup. their mothers.ChefDeepucaughtthe Most chefsgettheirpassionforfoodfrom he’s justwarmingup. of melt-in-your-mouth moments.And whipping thecreamtocreateanumber decade ruthlesslybeatingtheeggsand born chefDeepuhasspentclosetoa kindsofproblems.TheIndia- for all Dubai hasquiteafewfail-safesolutions at theJWMarriottMarquishotelin forpastry The seniorchefdepartie to guywheneveryouhaveaproblem. brought toyouby the world’s hotelhasapastryprowhocanturnthestaunchest tallest Deepu Kurupshouldbeyourgo- Sarah Ockler. Ifsheisright, cupcake couldn’t fix,”saidauthor ’ve nevermetaproblemproper Life’s sweetfor guests attheJWMarriottMarquishotelinDubai.For, of sugar-haters lovers. MeetChefDeepuKurup... intodessert Gulf Gourmet Gulf TALKER SWEET the Taj Land’s End,whereheworked for returned hometoMumbaiwith a jobat Leela PalaceinBangalore.In2006, he Deepu cuthisteethonthejobat Hotel Catering TechnologyinMumbai, Chef Institute ofHotelManagement & Signing upforacourseattheDYPatil also preparedmeforthisjob.” He sparkedmyinterestincookingbuthe would havetoworkhardandlonghours. the badaspectsofbeingachef. HesaidI THE vacation, tookchefDeepuaround the byatwo-month six monthsfollowed The cruises,whichwouldlastroughly sometimes alacarte.” you doend-to-endproduction, rolesthere. Sometimes play different about joiningacruisewasthatIhadto with aUScompany.Thegoodthing years withaUKcompanyandtherest “I workedincruisesforfouryears–two two yearsbeforejoiningacruiseliner. you have to go really deepintothe you havetogoreally sweetmeats. “To masterIndiandesserts, French pastries,ratherthaninIndian mainly specialises inEuropeandesserts, Although he’s anIndian,chefDeepu Anchor creamhasgoodstability.” used thecreamincaramelsauce. texture ofthebutterinpudding.We cream init.You canfeeltheexcellent used Anchorproductslikebutterand to capturetheessenceofRamadan.“I isshapedlikeamoon cream, thedessert ice- pistachio andhome-madevanilla toppedwith crumble andbananajelly A meltingpotofbananapudding,dates Moon’. ‘Full hecalls month withadessert designed afittingtributetotheholy around thecorner,chefDeepuhas just aboutanywhere.WithRamadan Inspiration forhiscreationscomesfrom makes youwanttogowork.” the bestinfoods.Thatautomatically magazines andexperiencethebestof ingredients, readsomanyculinary stay motivatedhere.You seetop-notch “You to don’t havetomakeaneffort forcareerchefs. abundant opportunities Chef DeepuconsidersDubaialandof contributed greatlytomygrowthhere.” Knapen andchefStevenPeter,whohave from chefSebastianNohse,Herwig in 2012.“Ihaveenjoyedgreatsupport sinceitspre-opening chef onitsrolls hotelintheworld,hashad tallest Marriott Marquis,whichisfamousasthe give anarmandalegtoworkwith.JW with anemployerthatmostchefswould Chef Deepu’s Dubaitrysthasbegun philosopher andguidetome.” Land’s Endandhe’s alwaysbeenafriend, made itpossible.HeknewmefromTaj JW MarriottMarquis,wasthemanwho “Prashant Sabne,theex-pastrychefof Dubai, theculinarycapitalofworld. got hisbigbreak–achancetoworkin Sometime inlate2012,ChefDeepu the US.Itwasfun.” western world.“IwenttoEuropeand ropes, believeschefDeepu.“Don’t it agoodsix-sevenyearstolearn the outshouldgiveThose juststarting andloadsofpatience. time andeffort inpastrytakesBecoming anexpert inthem,”heelaborates. who isanexpert Youwith Arabicdesserts. needsomeone Indian itemsbutthat’s about it.Same subject. Icanmakesomebasicfour-five be sweeterthanalifeofsweetnothings? the romanceinpastry.Truly, whatcould Chef Deepuwantsyoungchefsto see advice tobuddingchefs. prepare youforachef’s life,” ishis and payoff eventually But thatwill hours.have toendurealotofgruelling betoughandyouwill itwill Initially, chase money,knowledge. June - July 2014 -July June Gulf Gourmet Gulf 23 Pastry Power 24 Pastry Power Š Š Š Š sphere, honeycomb,pistachio Banana pudding,datecrumble,chocolate FULL MOON 2014 -July June Dates crumble Method Baking soda Water Honey Sugar Ingredients Honey comb Š Š Š Š it down, usinganicebath Pour themixtureintoacontainerandcool ismixedtogether everything Whisk till baking soda remove itfromtheflameandaddin Once itreachestherequiredtemperature, Bring thesugar, honeyandwaterto145°c Gulf Gourmet Gulf 225 grams 375 grams 125 grams 15 grams Š Š Š Chocolate sphere Method Maltodextrin Cocoa butter Dates Ingredients Dark chocolate(55%) Ingredients Š Š Š Mix intocrumblytexture Add inmalto-dextrin smooth Blend dateswithcocoabutteruntil 250 grams 30 grams 50 grams 15 grams Š Š Š Š Š Š pudding Banana &dates Method Coco butter Method Vanilla essence Salt Water Baking powder Baking soda Flour Eggs Brown sugar Butter Dates Fresh banana Ingredients Š Š Š Š Š Š dry place dry When set,takeoutandstoreincool (maybe hastobedonetwice) Coat thesiliconmoldusingabrush Melt thechocolateandmixwithbutter Cut bananas into small slices Cut bananasinto small blendintopaste Once datesaresoft, Boil dates,sodaandwatertogether 200 grams 200 grams 400 grams 280 grams 286 grams 150 grams 90 grams 25 grams 5 grams 4 grams 4 grams 4 grams Š Š Š Š Š Š Š Š Š Š Š Š Method Fleur desel(seasalt) Anchor butter Anchor cream Caster sugar Ingredients sauce Salted caramel Š Š Š Š Š Š Š Š Š Š Š Š Bring backtoboilforaminuteandputaside whisking itcontinuously Pour thewarmcreamlittleby littlewhile Add thebuttertostopcookingprocess caramel hasformed Slowly meltsugaruntilgoldenbrown marie for50-60minutes. Bake atatemperatureof150°cinbain- Pipe themixtureintosiliconmolds together Add thedatepasteandbanana,thenmix Fold intheflourmix Add eggsslowly intothemix and fluffy Wisk creambutterandsugaruntilcreamy Heat upthecreamandsetaside together Sieve flour, baking powder andsalt 200 grams 250 grams 45 grams 3 grams Š Š Š Š Egg yolk Anchor cream Milk Ingredients Vanilla iceream Method Gelatin leaf Liquid glucose Castor sugar Banana puree Ingredients Banana jelly Š Š Š Š Pour themixintoaframe,thenfreeze dissolved Add thesoakedgelatinandwhisktill glucose In apan,warmupthepuree,sugarand Soak thegelatininicewaterandsetaside 100 grams 250 grams 250 grams 120 grams 10 grams 10 grams 8 grams Š Š Š Š Š Š Š Š Š Š Š Š Š Š Š Š Š Method Vanilla bean Castor sugar Garnish Method Coco butter Dark chocolate(55%) Ingredients Chocolate spray Š Š Š Š Š Š Š Š Š Š Š Š Š Š Š Š Š cream freezer cream freezer When ready, takeoutandstoreinice machine Once cooladditintoanicecream Cool mixturetoroomtemperature takeabout10–15minutes. This will boiler untilthickened Pour intoanewpanstirontopofdouble cream mixture pale yellow, thenwhiskinthewarmmilk/ Whisk theeggyolk andsugaruntilthick minutes Remove fromheatandsetasidefor10 Caramelized banana Banana crisps (frenchbiscuits ) Feuillantines Pistachio powder Coco nibs Brownie cubes Gold leaf Pour intoaspraygun. Mix together butter Separately meltthechocolateandcoco June - July 2014 -July June Gulf Gourmet Gulf 100 grams 125 grams 80 grams 1 stick 25 Pastry Power June - July 2014 Gulf Gourmet cover story Chef Extraordinaire Meet Executive Chef Majed Al Sabagh, arguably Sharjah’s best import from Syria....

hey say it’s just not possible math whiz in high school, he applied to to please women. Well, they the college merely because he did not haven’t met chef Majed Al want to spend five-six years studying Sabagh yet. For more than further. The opportunity to travel was aT decade, chef Majed has given the another promise that made him sign on members of Sharjah Ladies Club much for the hotel school. Not keen on most to be pleased about. The corporate aspects of running a hotel, he chose the executive chef of the Club is known for kitchen. The decision was a wise one, transforming a simple cafeteria into a cemented further after a teacher of the vibrant chain of clubs. And that’s just the first class left an imprint on chef Majed’s tip of the iceberg of his achievements. young mind.

If we were to list each of chef Majed’s The teacher asked the students why they achievements, our ink supply will joined the kitchen. Some said parents probably run out. He’s a chef, a manager, persuaded them to sign up, others said an author, a teacher, a celebrity and a the money was good. dreamer, all rolled into one. “I don’t remember my answer but I do Interestingly, food never held any remember what he said after that - ‘If fascination for the Syria-born chef in his you have come here thinking cooking is early days. “I had never thought I would only about cutting onions and putting become a chef,” he recalls. “Even when I something on the plate, don’t waste was selected for the exclusive Damascus your time. Go to a restaurant and work Hotel and Tourism Training Centre in there a few years. But if you take food Syria, I remained unenthusiastic.” A seriously, then stay. You will be cooking for different people and feeding different emotions. You will cook for the sick, the healthy, the child, the elderly, for weddings, for mournings. Food is serious business.’.”

I had never thought I would An impressed chef Majed wrote become a chef. Even when I the words down, something he still treasures. Taking the advice to heart, he was selected for the exclusive spent three years learning all he could at Damascus Hotel and Tourism the institute, finally passing out in 1996. Two of the summers during the course Training Centre in Syria, I were spent training at the Sheraton remained unenthusiastic Damascus. Chef Majed’s first job was

26 June - July 2014 -July June Gulf Gourmet Gulf 27 cover story June - July 2014 Gulf Gourmet cover story

at the Meridian Damascus’s oriental Despite a gruelling schedule of 16- to kitchen. 18-hour work days, chef Majed earned little in those years. “I didn’t mind much. Soon seeking greener pastures, he There were budget constraints and I headed for Dubai on a tourist visa to I spent six months in the got returns in terms of knowledge. I had find a better outlet for his creative learnt every aspect so well that once at a urges. Within seven days, he found butchery, one and a half banqueting event, a senior chef told me a new employer – and a very fertile years in the cold kitchen, I was a ‘one-man army of chef, steward training ground – in Crowne Plaza. For six months in the pantry. I and waiter’. It was a huge compliment.” five years, chef Majed gave the hotel his blood, sweat and tears, in return for worked in the steakhouse, the Sometimes, a big chunk of his meagre extensive experience in every aspect of banqueting. I spent the last salary went into buying books. A self- the kitchen. “I chose not to work in the confessed bookworm, chef Majed would Arabic kitchen because that cuisine I one and a half years there in not hesitate to shell out as much as 400 already knew well. Also, there was not the fine dining restaurant dirhams of his 1,500-dirham salary on a much scope to experiment with Arabic recipe book. “No regrets. That was long- cuisine then,” he says. Selecting French term investment that paid off.” cuisine instead, he found a good teacher months in the butchery, one and a half in one of the experienced chefs. years in the cold kitchen, six months in Hard work and willingness to learn the pantry. I worked in the steakhouse, helped chef Majed build a strong Curiosity about the other sections got the banqueting. I spent the last one reputation. When the general manager the better of chef Majed and he dabbled and a half years there in the fine dining of Crowne Plaza joined Radisson SAS in each aspect of the kitchen during his restaurant,” elaborates the 38-year-old Resort in Sharjah, chef Majed was the years at the Crowne Plaza. “I spent six chef. only one he poached from among 82

28 June - July 2014 Gulf Gourmet cover story

chefs. Although that stint lasted for close to two years, it was creatively not very satisfying. Yearning for Dubai’s vibrancy, he tried to return to the eclectic city but fate had other plans. “I applied for jobs in Dubai but I got a call from a chef I knew. He told me he was joining at this place in Sharjah and asked if I was interested.”

Not one to leave any opportunities unexplored, chef Majed went for an interview and stumbled upon a chance to overhaul a basic place meant for families to spend time together. He took up the challenge, something the ladies have much to thank him for.

“That was in 2003. I started out as an acting executive chef. The place needed a lot of changes and with support from management, we transformed it into one of the best fine dining places in the UAE. Today, we have 500-900 covers, only ladies - no men, no children.” The club is not just that. There’s also a banquet service for weddings and other events, for catering to as many as 1,000 covers. Branches of the club are now sprinkled across Sharjah, each unique in its own way and yet, holding the exclusive essence of the original. In a few months, a restaurant called ‘Collage’ will be added to the mix. “It will mostly be a pastry shop kind of place but we will also have items for lunch and breakfast. The restaurant here is called Lafeef and in the branches it’s called Marasi.”

The menus vary across the different sections of the club. Each restaurant also has several menus - one for teatime, one for afternoons and so on. Themes Chef Majed with his family excite chef Majed and he likes to keep the menu consistent with the aim of a be open-minded and patient because the same strategy that worked for him. section or an event. “For example, for there are a lot of ideas and demands “I move my staff around to train them in an event under the Pink Caravan breast that come our way. Also, we have to keep every aspect of the kitchen. You have to cancer campaign, a lot of the foods were an eye on the latest food trends in the adapt fast here.” pink.” market. Money and prices don’t matter to our clientele. They value quality and The menus also change as fast as the Chef Majed admits that catering to a the experience much more.” chefs’ assignments. There are six-seven population that is an expert in running different kinds of menus at each club. the home and the kitchen is very He’s expanding his teams fast to cope “We look for healthier options, we challenging. “Flexibility is key. I have to with the rising demand. And he’s using introduce new trends, we use organic

29 June - July 2014 Gulf Gourmet cover story

Chef Majed with his team

items. We keep experimenting.” came from, its cultural significance. For example, when someone is a confused How different is to cater to a ladies’ club person, you call him a Fattoush!” he vis-a-vis a men’s club? “Men are more laughs. practical and look only for practical and For one year, I read a lot basic things. Women have different These stories enhance a guest’s connect tastes and different interests. They have of books on how to grow with the dish and make the experience to connect with something to really like medicinal herbs and use more enriching. “In my industry, it. So it’s more challenging to cater to them for cooking. When I feedback is very important and you have women.” to know how to not take it personally. finished, my teacher said I I have received a lot of constructive Matters are made even more challenging should publish it feedback on my articles.” by the fact that chef Majed and most of his team members cannot directly On the television front, chef Majed’s interact with the guests and seek their a magazine on family issues, wanted to calling card has been a slot on the show feedback. “I am not allowed to go into feature food. Asked to contribute, chef ‘Sharjah Morning’. He’s also working on the restaurant area. If a guest wants Majed refused to restrict his contribution his own show ‘Salt and Sugar’, which to talk to me, she has to come to the only to recipes and wrote articles that is mostly about pastry. “I do Sharjah kitchen. Communication is important went deeper into the subject. Today, the Morning only on Saturdays now because and so, we try to do it via our female magazine is in its 89th edition and the of my heavy work load. For Ramadan, I chefs.” chef has been involved since the first am working on another show.” edition was printed. “The first thing I The need to communicate with his wrote about was Fattoush (a pita bread The versatile chef has also authored patrons is also what drove chef Majed’s salad made with vegetables). I like to three books. The first was his project television and writing career. ‘Marami’, tell a story about the food – where it in college that was done so well that it

30 June - July 2014 Gulf Gourmet cover story

eventually turned into a book. Written in 1996, the book was on medicinal herbs in the kitchen. “For one year, I read a lot of books on how to grow medicinal herbs and use them for cooking. When I finished, my teacher said I should publish it.”

The second book, ‘Hany w Afee’, was published in 2008 and was about Arabic and continental dishes. “‘Hany w Afee’ is an Emirati phrase said after finishing a meal,” he explains. The third book, ‘Wajabat Na’ama’, was published in 2010 to introduce young girls to cooking. “These are simple recipes of juices, sandwiches, main courses, soups and other items are that are easy to make.” For his readers, though, chef Majed has a piece of advice – use it as a base and adapt it to your own culture and your own tastes. “Sometimes the readers blame the chef, saying he hasn’t given a good recipe. But you have to understand that the context differs. For example, if you are making bread, if a recipe says take 50 gm yeast, in the Emirates, 20 gm may be enough but in Europe you may need 100 gm. Customise it to your own context.”

You’d think with so much on his plate, chef Majed would have little time for other activities. But this bundle of energy is a teacher too. He teaches at a university and even gives lectures in schools on healthy eating and cooking. “Sharing knowledge also teaches you a lot,” he believes. events in the culinary world through seven years before we got married the guild. “Competitions are not about in 2000. I have two sons – one is 13 A cherished dream is establishment of winning or losing, they are about ideas years old and the other is four – and a a training centre in the UAE not just for and learning,” he says. daughter who is nine.” You can hear the those looking to become professional affection for his family in chef Majed’s cooks but also for the amateurs. Chef Majed, the man, is as interesting voice when he tells you his daughter’s as the professional. A great fan of name, Fajar, means ‘early morning’. While training his own chefs, he takes salads, he believes in fitness – his the help of the Emirates Culinary favourite sports being football and Vacations with family may be few and far Guild, of which he is an active member. basketball. He has a weakness for in between but they are precious. “As a Taking his teams to competitions is ‘Mujaddara’, a Syrian dish made chef, you sometimes tend to forget your chef Majed’s way of compensating for of bulgur and lentils. Reading and own life and time just flies by.” the lack of feedback from his clients. travelling are his other hobbies as is The first ever Syrian chef to be a World spending time with family. Prod him a Time may have zipped by for chef Majed Association of Chefs Societies judge, little about his family life and he gets but he has much to show for it. Do we chef Majed stays in touch with the latest candid. “I was in love with my wife for see the ladies nodding in agreement?

31 32 Young Chefs June - July 2014 -July June Gulf Gourmet Gulf June - July 2014 Gulf Gourmet

brought to you by Y oung C hefs

Passion and earnestness on the table The boys from Crowne Plaza Dubai are this month’s challengers at the Nestle Professional Golden Chef’s Hat Competition

Prarit Sumonratanakul Vikesh Tiwari

his time around we have two two-course meal that is focused purely looking for and would proudly serve to individuals that are poles apart on flavour over everything else. a guest.” yet possess talent that is in sync with one another. Prarit, who is the son of an Executive Vikesh, who hails from Delhi in India, T Chef, has always understood the had to leave his hotel studies midway One is 22-year-old Prarit workings of the industry having been due to a family crisis and arrived in Sumonratanakul, who is a Commis I raised seeing how the life of a Chef can Dubai to land a job with Crowne Plaza in working at the Wagamama kitchen at be. He says, “I realise how lucky I am to Abu Dhabi. After a brief stint away, he Crowne Plaza Hotel on Sheikh Zayed have my dad guide me, something most returned to the IHG property in Dubai. Road in Dubai. His colleague and partner of my colleagues do not have.” for the competition is 28-year-old He says, “I have always wanted to Vikesh Tiwari, also a Commis I working He says, “The biggest challenge for me partake in contests and when Nestle in the pastry section of the hotel. was trying to use all of the ingredients Professional provided the opportunity, provided to create a good meal. Rather I jumped. I used all three Docello Together they have created what they than overkill, I decided to stick to the products and added a twist of my own to call a restrained approach to creating a products that got me the flavour I was give it a signature style.”

33 June - July 2014 Gulf Gourmet Y oung C hefs

Seared Lamb Loin with with season panko breadcrumb Method Chocolate and Crispy Ingredients ŠŠBoil the potato until cooked, then peel Sweetbread Sweetbread 50gm off the skin and mash it with hand then Milk 200ml mix it with butter and sauté it in pan and Seared Lamb loin Water 300ml after bake it in the oven until crispy and Ingredients Carrot 1p cook then season with salt and pepper. Lamb loin 250 gm Onion 1p Olive oil as required Celery 1p Crispy Onion breadstick Butter as required Leeks 1p Ingredients Salt and pepper to taste Thyme 2gm White onion 100gm Thyme, Rosemary & Garlic clove 2 gm Bay leaf 2gm Flour all purpose 75gm Rosemary 2gm Egg White 75ml Method Olive oil as required Water, Salt and pepper to taste ŠŠSeason the lamb loin with salt and Panko breadcrumb 50gm pepper then heat the olive oil in a pan Garlic clove 2p Method and sear the lamb loin with thyme, Coriander leaf 10gm ŠŠBoil the onion until cook then slice it rosemary and garlic clove and cook to MAGGI® Mashed Potato 30gm finely and then mix it with the flour medium. Then add butter at the end for and egg white and season with salt and smell and taste. Method pepper then put it on the baking sheet ŠŠSoak the sweet bread in milk for an and spread it in thin layer and bake in Assorted sauté vegetables hour and then boil it in the water with the oven until crispy then cook in the Ingredients all the vegetables and herbs. After shape needed and put in the plate. Baby Carrot 3 p the sweetbread is cooked, drain and Zucchini round shaped 2p remove the sweetbread, then sauté the Chocolate Demi – Glaze Turnip round shaped 2p sweetbread in olive oil till crispy then Ingredients Water 300ml remove. Blend the panko breadcrumb, Brown Stock 200ml Butter 10gm garlic clove, coriander leaf, mash potato Water 100ml Olive oil as required powder together. Then sauté the panko Chef® Demi Glace 30gm Salt and pepper to taste breadcrumb in a pan and add the Dark bitter Chocolate 60gm sweetbread to coat it. Method Method ŠŠBoil the vegetables in water until Potato Soabe ŠŠHeat water till boil then add the demi cooked and then sauté in pan with olive Ingredients glaze powder and mix nicely until all the oil and season with salt and pepper Potato 150gm powder is well mixed and then add it to then add butter for smell and taste. Butter 100gm the brown stock after both is well mixed Salt and pepper to taste in slow heat add in the dark chocolate Seared lamb sweetbread coated until well mix and taste.

34 June - July 2014 Gulf Gourmet Y oung C hefs

Docello Delight Ingredients and take it and put it in mango juice Milk 250gr Docello® Chocolate Mousse Cream 250gr Chocolate marble Ingredients Docello® Panna Cotta 75 gr Ingredients Milk 250 ml Melted milk chocolate 250gr Docello® Chocolate Mousse 125 gm Method Melted white chocolate 250gr ŠŠBoil milk and cream then add the Sugar 500gr Method powder let them cool demold from mold ŠŠMix in machine with whisk until the then served with your choice garnish or Method volume will come up compot. ŠŠUse half sugar with white chocolate, half sugar with milk chocolate mix, then Docello® Crème Brûlée Mango sphere put any mold or ring and use as base Ingredients Ingredients Semi Milk 500gr Mango puree 250 gr Chocolate Demi – Glaze Cream 250gr (sosa)agar agar 4 gr Ingredients Docello® Crème Brûlée 125gr Water 250 ml Butter 100gr (sosa) Align powder 3 gr Sugar 100gr Method Mango juice 250 gr Glucose syrup 100gr ŠŠMilk and cream put in the pot for Flour 100gr boiling when they boil remove from Method heat and add the mixer then put in any ŠŠPour mango puree into a pot. Make it hot Method kind of mold or pot after 25 mint when and add agar agar in the mango puree. ŠŠAdd butter, sugar and glucose in a pot is cool down put some sugar on top Put in small jelly sill pad mold, put in and make sure butter is melted. Add then burn nicely with burner then use. freezer to cool then spread in a bowl of flour and take out from heat and bake water and align powder mix using a hand it at 180 degrees centigrade for 7-8 Docello® Panna Cotta blender. Put mango jelly for 10 minutes minutes. Use any shape for garnish.

35 June - July 2014 Gulf Gourmet

brought to you by ustainable Kitchens S ustainable

Ensuring better livelihood for smallholder farmers From the tea cultivators of Kenya to the vanilla bean growers of Madagascar to the cocoa bean producers of Ghana, smallholder farmers across the world have seen their lives revolutionised by Unilever’s sustainable farming practices initiatives...

36 A to prevent food shortage inthefuture. to preventfood shortage so, cropyieldshavetobemaximised such aswaterandlandarescarce and global nutritionneeds.Butresources to riseasmuch50percent meet By 2030,theworld’s foodproductionhas impending explosioninpopulation. the tool toequiptheplanetsupport the biggestneedofhouranda about sustainablefarmingpractices, it’s alsoteachingthemathing ortwo farmers buildabetterlife.What’s more, globe. Unileverishelpingsmallholder that youaredoingyourbitforthe ice-cream,know cold Magnumvanilla Lipton teaordigintothatdeliciously The nexttimeyousipawarmbrewof of theindustry–Unilever. than oneofthebiggestnames the revolution isnoneother in thefoodworld.Andleading silent revolution isunderway grow their expertise andearnings. grow theirexpertise had managedtohelp570,000farmers supply network.Bytheendof2013, it farmersinits 500,000 smallholder Unilever aimstoincludeatleast double andeventripletheircropyields. whichcould seeds andfertilisers, knowledge andalsowithgoodquality Unilever isarmingthemwith enhance cropyieldsandincome. of thetechniquesthatcanhelpthem training, thesefarmersareunaware Lackingineducationand globally. percent ofthefarmerpopulation of land-constituteawhopping85 their cropsonlessthan2hectares farmers–thosewhogrow Smallholder sustainable farmingpractices. farmers inlesserdevelopednations and privateentitiestotrainsmall tying upwithanumberofgovernment Towards thisend,Unileverhasbeen weighing and collection byKenya Tea weighing andcollection where growersbroughttheirtea for which werebasedatfourfactories cultivators throughfarmerfield schools, The initialplanwastotrain120 tea Agency andothers. the state-runKenyaTeaDevelopment with up aprivate-publicpartnership huge stepinthisdirectionbysetting the region.In2006,Unilevertooka gain fromempoweringthefarmersin tea,Unileverhadmuchto smallholder As thelargestprivatebuyerofKenyan TEA from theinitiatives... black soybeanhavebenefitedhugely andcocoabeans of tea,vanilla Madagascar. Here’s producers howsmall countries suchasKenya,Indonesiaand its biggercasestudieshavebeen of projectsacrosstheworld,among While Unileverisrunninganumber June - July 2014 -July June Gulf Gourmet Gulf 37 Sustainable Kitchens 38 Sustainable Kitchens Between 2010and2013,Unilever from adoptingsustainablepractices. farmers bottlenecks thatpreventsmall Tea Improvement Projecttoclear up withtheSustainableTrade Initiative Taking theinitiativeforward,Unilevertied their produce. has putmoremoneyintheirhandsfor middlemen andhelpsfarmerscutcosts, whichweedsout The certification, bytheendof2009. certification in KenyagetRainforestAlliance farmers helped 38,000smallholder Sustainable agriculturalpracticesalso an averageof5to15percent. profitability andraisedtheirteayieldsby managed toimprove theparticipants’ of 2008,thethree-yearprojecthad up covering 720farmers.Attheend ended successful projecteventually and efficientfarmingtechniques.The training inbook-keeping,health,safety sustainable solutions.Theyalsoreceived and withalittleassistance,arrivedat farmers discussedtheirproblems Development Agency.Attheseschools, 2014 -July June Gulf Gourmet Gulf Ghana, EcuadorandCoted’Ivoire on cocoa-producing countriessuchas toworkwithfarmersinkey Alliance withtheRainforest partnered Unilever’s Magnumice-creambrand In WestAfricaandSouthAmerica, COCOA that’s justthetipoficeberg. And certification. Rainforest Alliance in Kenya–cannowproudlyflashtheir as many300,000–mostofthem the previousyearto450,000.Ofthese, Unilever trainedrose50percentfrom In 2012,thenumberofteafarmers teagrowers. to 5,000smallholder projectinTurkeyA smaller reachedout farmers learntbettertricksofthetrade. Lanka andIndonesia,nearly45,000tea the endof2011.AcrossRwanda,Sri in thecountry,hadbeentrainedby farmers inKenya,orhalfofthetotal tea As manyas250,000smallholder The resultswereimpressive. Rwanda, IndonesiaandSriLanka. targetedfarmersinKenya, its partners BLACK SOYBEAN BLACK Magnum, Breyers and Carte D’Or.Magnum, Breyers andCarte An for Unilever’s ice-creambrandssuchas secureasupplychannel programme will Even asitsbuildsfarmers’lives,the natural vanilla. produces 79percentoftheworld’s impoverished nation thatironically potential totouch24,000livesinthis hasthe and 44schoolscolleges, involve about32communities which will Madagascar. Thethree-yearprogramme, farmersintheSavaregionof vanilla sweeten thelivelihoodsofabout4,000 Internationale Zusammenarbeitto fuer the DeutscheGesellschaft Unilever tiedupwithSymriseand InAprilthisyear, scent ofvanilla? Who doesn’t enjoythetasteand VANILLA of blacksoybeansannually. farmers nowproducearound600tonnes whom 2,000arewomen.Together, these farmers engagedintheprogramme,of Currently, therearearound7,500 productivity. assistance andfinancingtoimprove farmers,providing themtechnical small working withalocaluniversitytoengage back in2000,whenUnileverstarted for Bangosauce.Thestorybeganway sustainable supplyofblacksoybean farmers todevelopahigh-quality In Indonesia,Unileverworkedwith community, building collective skills. skills. community, buildingcollective their knowledgetoothersinthe educated. Thefarmersinturnimpart West Africa,wherelocalfarmersare runstrainingschoolsacross Callebaut, The company’s Barry supplypartner, farmers. sourced fromcertified Magnum Ecuador–thatusecocoa two products-MagnumGhanaand much so,thatUnileverevenlaunched source good-qualitycocoabeans.So supply channelforthecompanyto year itself,theinitiativewidened more than10,000farmersinthefirst sustainable farmingpractices.Covering fair tradestandards andprinciples sustainable agriculturalpractices, 2012 hadtrained500farmers on of Madagascarbetween2010and projectintheDianaregion A smaller season. open evenduringleanvanilla diversification tokeeptheirincomestream is teachingfarmersaboutcrop aspectofthisprogramme important improve thelivelihoodsofsmallholder by 2020throughprogrammesto lives impact awhopping5.5million globe, Unileverhopestopositively Expanding itsfootprintsacross the by theendofprogramme. increase of24percentintheirincome producerssawanaverage vanilla andmarketing.These of certification there’s nostopping Unilevernow. If itssuccesssofarisanyindication, farmers. economies bysupporting andhungerinemergingpoverty economic developmentandalleviating seton,isstimulating has itsheart value chain.Abiggergoalthecompany by involving young entrepreneursinits retailersand farmers andsmall-scale June - July 2014 -July June Gulf Gourmet Gulf 39 Sustainable Kitchens 40 Special Report June - July 2014 -July June A especially inacompetitive spacelike especially This iswhymostrestaurateurs, taste thefood. to before theyhavehadtheopportunity about thequalityofarestaurant long told, mostpeoplemakeuptheir mind ensuring ahealthybottomline.Truth be how criticalafactoritisto of firstimpressionstoknow business abouttheimportance sk anyoneintherestaurant Gulf Gourmet Gulf Delectable in ‘sene’ Ruqya Khanfindsoutwhythechef’s mandategoes beyond justfoodandincludestheneed toensure an experience that is appealing to all senses an experiencethatisappealingtoall every of thefoodthat is placedonthetable. which inturnmustbelinkedto the taste emphaises thethemeofrestaurant seamlessly withtheinteriordécor that ofthismustblend seating andall table accompaniedbycomfortable plate, whichmustbeplacedonaclassy The foodmustbelaidoutonabeautiful comfortable. into makingaplacebothinvitingand the UAE,havealotofworkthatgoes the decisionmakingprocessismore high riskthattheroleofChef in The businessofrestaurantsare so already onslipperyslope. Skimp onanyoneaspectandyou are beaguaranteedsuccess. restaurant will thenuancesright, If yougetall competing forattention. fromthe10,000+ outlets be different Add toit,thewholeexperiencehas certain expectations.Everythingworks certain clean, somethingunique,theyhave into arestauranttheywantsomething asthefood.Whenpeoplewalk important Honestly,itisalmostas very important. “Ambienceis but itsambienceaswell. bring uniquenessnotjusttothefood restaurant atJumeirahrequiredhimto themed at thehelmofaHollywood food industryforabout12years.Being Chef atTaste ofFamehasbeenin the Chef ChristopherLewis,Executive heighten thesensoryappealofmeal. the maximumknowledgeonhowto than not– they have–moreoften ofthedesignprocess, chefs beingpart return customersisthefood.Withsenior bringin at theendofdaywhatwill to theinteriorlighting.Thisisbecause theway from thedesignofplateall Chefs nowhaveasayineverything scratch. involved intherestaurantdesignfrom Executive ChefsandSouschefsare Marco PierreWhiteandSanjeevKapoor. just talkingaboutcelebritychefslike built aroundtheChef,andwearenot Today, thetoptierrestaurantsare theme. prepare justthemenutofitoutlet’s the restaurantandaskedchefsto days whenbusinessownersdesigned thaneverbefore.Goneare the important type oflevel you set as arestaurantandwhat restaurant saywhoyou are things thatmakeupthe never beneglected.The The feelofaplacecan theirsenses. appease all satisfy your clienteleand Indeed you have to their senses.Wearearelatively young take thatadditionalsteptocater toall you havealastingimpact to every possiblewayandtoensure that People havesomuchchoicehere in type oflevelyouset.It’s thelittlethings. who youareasarestaurantandwhat things thatmakeuptherestaurantsay of aplacecanneverbeneglected.The theirsenses.Thefeel and appeaseall “Indeed youhavetosatisfyyourclientele the valueoffirstbite.” plated topleaseandappeal.Thatadds comes tothetable.Thedishhasbe andwhat paintings youhaveonthewall the wayyourwaitersaredressedtowhat to createthebiggerpicture–rightfrom Asma AlNaboudah products andthepurchasingmanager than not,itistheChefwhodecides the Gourmet earlier,hesaid,“Moreoften toGulf accessories. Inaninterview cutlery, kitchenutensilsandall equipment likechinaware,glassware, operating(kitchen) kinds ofsmall institutions andhotelstosupplyall closely withrestaurants,caterers, experience inthebusinessandworks Restofair hasclosetotwodecadesof Raphael Saxod,ManagingDirector, ambience.” enjoythe because theyknowwill our foodisgoodbuttheyalsoreturn fee oftheplace.Theycomebackbecause restaurant butpeopleknowusforthe June - July 2014 -July June Gulf Gourmet Gulf 41 SpecialCover R Setoryport June - July 2014 Gulf Gourmet Sp ecial R e p ort

simply fulfils his requirements. So you colours to minimalistic look and now we signature restaurants and high star have to be close to all.” are going retro. By and large people are rating hotels. Some industry names even looking for simple. They want something have personalized cutlery and tableware Currently Dubai attracts approximately that has a rustic and natural appeal. to match with their theme and design. 10 million people each year and It is therefore a varied market that we according to Dubai’s Department of “A lot of old products like glass jars (from cater to and the customers are spoilt for Tourism and Commerce Marketing my grandmother’s times) and thick choice!” (DTCM), this number is expected to glasses are making a comeback. Life is grow to 25 million visitors by 2020. so fast paced and erratic that people According to World Trade Organisation On a global scale travel and tourism want an anchor of comfort at their table the tourism sector will grow worldwide in contributed to about 10% to the global – something not too formal. Having said the next 25 years. In addition, according economy in the last year, according that, I cannot ignore that this region has to the same reference the region that to World Travel and Tourism Council diners of all tastes and choice and that will benefit the most from this growth (WTTC). Furthermore travel and eating out means different things to is GCC. tourism’s contribution to the world different people. economy has grown for the fourth Furthermore, with Expo 2020, the consecutive year and is expected to “While some see it as a refuge from their tourism growth in UAE will certainly show even stronger growth in 2014. own cooking and a break from routine, exceed the forecasts. others see it as a time to celebrate and Well versed with the changing trends give themselves a unique experience. An evidence of this future growth of not just locally but also internationally, Therefore needs of the fine dining sector tourism industry in UAE and in GCC is Saxod says, “Over the years we seen cannot be ignored. Customers expect the actual and planned investments trends change from bold deigns, block nothing but the best when they are at of international hotel brands in UAE.

Chef Christopher Lewis

42 June - July 2014 Gulf Gourmet C over S tory Sp ecial R e p ort

Brands like Fairmont, Accord Group, InterContinental Hotels, Starwood, Rezidor, Mandarin Oriental, etc. are planning to open several hotel units in the next 5 years.

Says Saxod, “We are following the industry trends quite closely to be able to provide the most relevant equipment that our clients will need. We have our own in house designer to be available to match the specificity of high end markets. Efforts are being made to bring up the standards of three and four star properties in a way that they can be in line with higher rating place. Progressing forward I predict that the hospitality industry will be more targeted towards making the market more affordable.

Asma Al Naboudah owner of Fenyal Café, an Emarati themed restaurant at Qanat Al Qasba, says “How you serve and what you serve in is important. What is that one thing that pulls a customer into your restaurant? It cannot be the food because he has not tasted it yet. It could be that he has heard of the place so he chose to give it a try but the one thing that really draws him in and makes him content with his decision is the presentation of the place. A person can choose to visit a place because they have heard about it from friends and family but they will enjoy their stay and keep an open mind about it based on what they see and how they are served. The ambience sets the bar and the food raises it!”

She adds, “Our menu is simple and what we serve is traditional food in the typical Emarati style. Copper kettles, enamel plates, porcelain cups and antique cutlery all add to the flavour of stepping back in time to enjoy old favourites. Sometimes a little is a lot. Attention to detail is what separates a good experience from the best. While some people today love to visit high end places to do their business and create an impression but they will not mind going out of the way when they want to feed their soul. Ambience is essentially king and its kingdom is the food.” Raphael Saxod

43 44 Events you imagesfrom theevent. byaworkshopinDubaiSeptember.London followed Webring takeplacethisJune24in The secondeventoftheseries will hospitality industry. sectorsofthe the ChefsfromacrossUAE andfromall as and insightfulexperienceforbothICCAstudentsaswell Costantini fromElectroluxProfessional.Theeventwasinspiring attheseminarwasChefSilvano Assisting AndyCuthbert day cuisineandculinaryarts. ofsousvidecookinginmodern and colour,whileapplyingtheart build ontheirknowledgenutritionalvalue,texture,flavour andtechniques moreover toextend therangeoftheirskills to sustainablecookingimprove chefs’dailyactivities,and inasinglesolutionandaninnovative approachblast chiller merge thelatesttechnologythatincorporatesanoven and systemandsous-vide.Theworkshopwasdesignedto Chill The firstintheseriesofworkshopswasfocussedonCookand inDubai. in DubaiattheICCAKnowledgeVillage Chefs SocietiesandpoweredbyElectroluxProfessionaltookplace senior andyoungchefs.Theinitiativeby World Associationof L Gourmet 2014 Gulf -July June Cook andChill host thefirstoffourspecialChef2Chefworkshopsfor20 Team andtheChairmanofEmiratesCulinaryGuild, Association ofChefsSocieties’Young ChefsDevelopment Chairmanof the World ast monthsawAndyCuthbert, June - July 2014 -July June Gulf Gourmet Gulf 45 Sustainable KitchensEvents 46 Events Gulf Gourmet 2014 Gulf -July June June - July 2014 Gulf Gourmet E vents ustainable Kitchens S ustainable

The Guild Meet The Emirates Culinary Guild’s meeting last May was hosted by Chef Akshay Nayyar and his team at Melia Dubai. The event saw a large turnout including corporate members from the industry. Here are moments captured at the event.

47 48 Events June - July 2014 -July June Gulf Gourmet Gulf east coaCULINAryompetetion 8. 7. 6. 5. 4. 3. 2. 1. Finger FoodandCanapés Class 02:PresentationofTa pas, 8. 7. 6. 5. 4. 3. 􀀀 􀀀 2. 1. one person. Present aplatedthree-coursemealfor Dinner Menu Class 01:Three-CourseGourmet 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Class No.Description portion. Six piecesshouldcorrespondto one platter/s orreceptacles. Presentation onsuitableplate/s or gelatin forpreservation Food coatedwithaspicorclear Hot foodpresentedcold Three coldvarieties Three hotvarieties 6 piecesofeachvariety-total36pcs Produce sixvarieties. perentryisallowed. One participant Maximum areaw60cmxd75cm. required. Typewritten descriptions andrecipes gelatin forpreservation Food coatedwithaspicorclear should be420/480gms. Total foodweightofthethreeplates displayed coldonappropriateplates. To bepreparedinadvanceand > > > The mealconsistof: Suitable fordinnerservice Cocktail Championship Practical CookeryBeef{onlyUSBeef} Live Vegetable Carving Chocolate Showpiece Open Showpiece Live PracticalCakeDecoration Three Tier WeddingCake Bread Loaves&Showpiece Arabic Three PlatedofDesserts International Three PlatedofDesserts Nougatines Friandise/Petite Four/Pralines& Dinner Menu Three –CourseGourmetArabic Tapas, FingerFood&Canapés Three-Course GourmetDinnerMenu A dessert A maincourse An appetizerorsoup forEntryResume ofClasses 4. 3. 2. 1. Class 05:ThreePlatesofDessert 8. 7. 6. 5. 4. 3. 2. 1. Pralines Nougatines Class 04:FriandisesPetites-Four 8. 7. 6. 5. 4. 3. 2. 1. one person. Present aplatedthree-coursemealfor Dinner Menu Class 3:ThreeCourseArabic 11. 10. 9. Presentation to include one hot Presentation toinclude onehot should be80/100gms. Total foodweightofoneplates appropriated plate. presentedsinglyonan Each dessert for oneperson. each desserts, Prepare threedifferent perentryisallowed. One participant Maximum areaw70cmxd75cm. Typewritten recipes arerequired. theme isrequired. Written descriptionmentioningthe Freestyle presentation. judges’ tasting. platterfor variety onaseparatesmall total) plusoneextrapieceofeach Six piecesofeachvariety(36 Exhibit sixvarieties. oftheclass. part notbejudgedas onlyandwill effect showpiece; theshowpieceisfor Present theexhibittoincludeasmall perentryisallowed. One participant Maximum areaw60cmxd75cm. required. Typewritten descriptionsandrecipes should be420/480gms. Total foodweightofthethreeplates gelatin forpreservation. Food coatedwithaspicorclear displayed coldonappropriateplates. To bepreparedinadvanceand c. Adessert b. Amaincourse a. Anappetizerorsoup The mealconsistsof: Suitable fordinnerservice One participant perentryisallowed. One participant Maximum area60cmx75cm each varietyrequired. Name andingredientlist(typed)of 8. 7. 6. 5. 4. 3. 2. 1. (Arabic) Class 06:ThreePlatesofDessert 6. 5. 4. 3. 2. 1. goods andmustincludethefollowing: The entireexhibitmustcomprisebaked Showpiece Class 07:BreadLoaf&Bakery 8. 7. 6. 5. One participant perentryisallowed. One participant Maximum areaw90cmxd75cm. determine qualityandauthenticity. process ifdeemednecessaryto Tasting ofthejudging bepart will are required. Typewritten descriptionandrecipes (presentedcold). dessert Presentation toincludeonehot be 100/120gm’s. Total foodweightofoneplateshould appropriated plate. presentedsinglyonan Each dessert eachforoneperson. desserts, Arabic Prepare threedifferent competition forjudging. at placeofworkandbroughttothe Doughs preparedandbreadsbaked be displayed. minimum fourpiecesofeachitem to breakfast items(competitor’s choice) Four typesofbakedsavoury/salt displayed. four piecesofeachitemtobe items (competitor’s choice)minimum Four typesofbakedsweetbreakfast tobedisplayed. roll choice) minimumfourpiecesofeach (competitor’sFour typesofbreadroll displayed. of twopieceseachloaftobe (competitor’s choice)minimum Four typesofbreadloaves bread showpiece. Bread istobedisplayedwithabaked One participant perentryisallowed. One participant Maximum areaw70cmxd75cm. determine qualityandauthenticity. process ifdeemednecessaryto Tasting ofthejudging bepart will are required. Typewritten descriptionandrecipes (presentedcold). dessert June - July 2014 -July June the World Association The EmiratesCulinary Guild isamemberof of Chef'sSocieties Gulf Gourmet Gulf 49 Rules & Regulations June - July 2014 Gulf Gourmet

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

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

50 June - July 2014 Gulf Gourmet

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

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

51 June - July 2014 Gulf Gourmet

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

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

52 June - July 2014 Gulf Gourmet

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

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

53 54 New Member June - July 2014 -July June Pepperonis and Primecuts. Sausages,Salamis, of Mortadellas, awiderange and DiamondMeatoffers Customized productsarespecialty Turkey –invariousflavors andsizes. meat productsfromBeef,Chicken and Today, processed thecompanyoffers a dominantplayerintheregion. company hasgrownrapidlytobecome put intopractice.Notsurprisingly,the an internationalqualitystandardwas upgraded. Capacitywasincreased.And Thefacilitiesandprocesses were lift. the companyreceivedacompleteface- ZenathGroup,respected $300Million beingacquiredin2007by the After processing companiesintheregion. the mostreputedandtrustedmeat operations in1997andisoneof Diamond MeatProcessingLLCbegan new Gulf Gourmet Gulf members enjoys alongassociation withleading 15 countriesintheregion, company productstoover fromexporting Apart that Halalguidelinesarefollowed. Halalsupplies,toensurefrom certified sourcing ofhighqualitymeatproducts procedures aremaintained,including industry practices.Strictproduction has adoptedthebestinternational thecompanyHACCP certifications, Accredited withtheISO9001and –for all thosewhovaluegoodfood.–for all atrulysumptuousspread today offers packaging options,DiamondMeat With over 100veritiesin300 from NewZealandandJapan. and dairyproductsfrozenmeat toincludeseafood,poultryportfolio facility andexpandingtheproduct Setting upofanewmanufacturing expansion oftheexistingfacility. growth planwhichincludescapacity LLC hasputintoplaceanambitious customers, DiamondMeatProcessing trust alreadydevelopedamongst intheregion and potential offered Taking intoconsiderationthehigh private labelbrandsaswell. players, whichextendstodeveloping supermarket brandsandkeyindustry Uwe Micheel,President,EmiratesCulinaryGuild fromChef receiving themembershipcertificate Suresh K.P. (AGM-BusinessDevelopment) June - July 2014 Gulf Gourmet N ew M ember

Simon Parke-Davis (Chief Representative - RATIONAL International Middle East) & Khalid Kadi-Ameen-Director Technical Services receiving the membership certificate from Chef Uwe Micheel, President, Emirates Culinary Guild

RATIONAL manufactures cooking interplay between the chef and his appliances for large-scale and kitchen technology. “It was important for commercial kitchens. The German us to develop technology that supports market and technology leader has sold chefs, works for them, understands more than 600,000 appliances in over 2014. The SelfCookingCenter® 5 them, knows what they need and always 100 countries and holds a 54 percent Senses is the first intelligent cooking and consistently delivers the desired share of the market worldwide. system that senses, recognises, thinks results according to their specifications,” ahead, learns from a chef and even explains Simon Parke-Davis, Director of In May 2014 RATIONAL came up with a communicates with him. The new Rational in Middle East. significant innovation for professional Rational unit includes a wide variety kitchens: the SelfCookingCenter® of typical Middle East and Indian The product leader has therefore now 5 Senses. It is the only intelligent cooking items like Pulao, Tandoori, Dal equipped its SelfCookingCenter® with cooking system that senses, recognizes, and Samosa. The world market leader five senses and has developed the thinks ahead, learns from you and for professional cooking appliances cooking appliance into an intelligent even communicates with you. The was thus once again able to set a cooking system, which once more unit consumes much less energy than new performance standard in Indian simplifies processes in industrial traditional cooking appliances and is industrial and commercial kitchens. kitchens and also brings the cooking especially flexible and easy to use. quality to an even higher level. Another With the SelfCookingCenter® 5 Senses, novelty are the applications which were Rational presented its latest Rational has succeeded in making even especially developed for Indian cuisine innovation in Dubai on 13th of May more significant improvements in the like Pulao, Tandoori, Dal and Samosa.

55 ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC O“cially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively in‰uencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also in‰uences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC O“cially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively in‰uencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also in‰uences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% 58 member directory Email: [email protected] [email protected] Email [email protected], Phone :0097142675406 Mob :00971505521849, Mr. K.Narayanan,Manager-Operations Bakemart International Andy Fernandes, Atlantic GulfTrading +97150 5530997,[email protected] Business DevelopmentManager Majid Ali ASAAT (lSharqqsaaTradingCo) Mr. SyedIqbalAfaq,Email:[email protected] Aramtec Email: [email protected] Tel: +961-1-740378/741223751262 Simon Bakht Arab MarketingandFinance,Inc.(AMF) PO Box-42941,Dubai. Burj KhalifaStreet,BusinessBay, 1507/8, 15thFloor,MetropolisTower, Tel +97144565878,Fax-4565879 Global MarketingManager Mr. AshwinVRuchani ANGT LLC–NONIONS/IPPY Tel: 043725425/432,Mobile:0503561777 Mr. HimanshuChotalia Al Seer www.alislamifoods.com Email: [email protected] 048853333 Mob: 0504239532,Off: Rajesh Balan,SalesManager-FoodService Al IslamiFoodsCo. Email: [email protected] 048852566 Mob: 0504509141,Off: Mr. SameerKhan Al Ghurair–FoodserviceDivision www.agthia.com Mail: [email protected] Agthia GroupPJSC,P.O Box37725,AbuDhabi. Consumer BusinessDivision Brand Manager-Foodcategory Dinusha Gamage Agthia ConsumerBusinessDivision Mob: 055-4498282,[email protected] Vivek Jham Mob 050-9121337,[email protected] Anna Petrova Email: [email protected] Mobile: +971.55.220.1475 Syed Masood Advanced BakingConceptLLC(Probake) Mobile:+971 566854836 Phone: +97128138888,Fax:9999 Direct Line:+97128138400. P.O. Box62532,AbuDhabi,UAE Commercial &OperationsDirector Aguirre Martin Abu DhabiFarmers’ServicesCentre 2014 -July June www.atlanticgulftrading.com [email protected] Mobile:+971 505096594 Tel: +97143589250,Fax:3254961 P.O.Box 2274,Dubai,U.A.E.

ManagerAdmin&Sales member directory ECG Corporate Gulf Gourmet Gulf

Email: [email protected] Office No:048877940 Mobile No:0566935596 Yanal Sulieman-CEO,FadiMD Black IrisTradingLLC Email: [email protected] Office No:043417171 Mobile No:0503872121 Mr. RadwanMousselli Baqer Mohebi Email: [email protected] Tel: 0097148802121 Mr. MikeWunsch Tel: 0097148802121,Email:[email protected] Mr. JeyaramanSubramanian Barakat QualityPlus Email: [email protected] No.: +971553787653 P.O Box:340593|Tel.#: +97144472206,Mobile Jumeirah LakesTowers |DubaiUAE Unit No.Almas-09-A,AlmasTower |PlotNo.LT-2 | Ritika Ahmed Dole ChineLimited(MEbranch) Web: www.sealedair.com |www.diversey.com 97148819488, Email:[email protected], & CommercialLaundr,Tel:97148819470,Mob: Peter Kanneth,Sales&MarketingDirector,Lodging Diversey GulfFZE [email protected] e-mail [email protected] Mob +971508181164 Vivette Dilmah Tea [email protected] +971 42671868,506554768 Suresh K.P Diamond MeatProcessingEst.(Alasa) Mob: +971(0)561743584 Tel: (+971)48862677 MEA Manitowoc Foodservice Projects Manager Mick Jary Convotherm Email: [email protected] Office No:+97143311789 Mr. AntoineMassé Boecker PublicHealthFoodSafety Email: [email protected] 042861166 Mob: 0504533868,Off: Mr. PierreFeghali EMF EmiratesLLC Email: [email protected] Fax.: 97148857993,Mobile:971508490250 Tel.: 97148857575,Direct:8857787 Jebel Ali,Dubai,UAE P.O. Box3352,DubaiInvestments Park,Phase2 Executive Secretary,ElfabCo.L.L.C., Ms. SabihaA.Masania Elfab Co. Email: [email protected] Mobile: 0505543049,Office:048873644 Mr. AndrewAshnell Ecolab GulfFZ Website: http://www.dole.com

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

- Email: [email protected] Mobile No:0506546661,Office04 3523001 Mr. JagdishMenon Mitras InternationalTradingLLC Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO MiddleEastFZ [email protected] Mobile: 00971551000670 Office: 0097144331355 Mr JamieFerguson Meat LivestockAustralia(MLA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 General Manager–Operations Mr. SagarSurti Masterbaker Mob: +971(0)561743584 Tel: (+971)48862677 Projects Manager Mick Jary Manitowoc FoodserviceMEA Email: [email protected] Mobile No:0504907980 Mr. SajjuBalan Lamb Weston www.kerry.comEmail: [email protected], MENAT,Service Tel:9710403635900, Perry,SalesManager-BrandedFood Danielle Kerry Email: [email protected] Tel: 00971503472049 Mr. AlenThong John HoltFoods [email protected] Mobile No:0504594031,Office048819470 Mr. MarcRobitzkat Johnson DiverseyGulf Email: [email protected] Mobile: +971555138698,Tel:65029436 Mr. CraigFinney IFFCO Mob +971507648434,www.aramtec.com Near KhaleejTimes Office, Al QuozIndustrialAreaNo.1, Distribution UAEandOman:Aramtec,POBox6936, www.facebook.com/hugfoodservice www.hug-luzern.ch, [email protected], 6102 Malters/Switzerland, Mr. RiyadhHessian HUG A Website: www.horecatrade.ae Email: [email protected] T: +97125544882,F: 4889 Abu DhabiDistributionCentre: T: +97143403330F: 3222 Dubai DistributionCentre: T: +97143388772F: 8767 Head office: Mr. HishamJamil Horeca Trade

Email: [email protected] Mr. DanieleMachado Email: [email protected] Mr Patricio SADIA www.rational-online.ae Email: [email protected], Tel: 44318835,Mob:0505576553, Simon Parke-Davis [email protected] Mobile: +971509153238 Khalid Kadi-Ameen Rational International[MiddleEast] Web: www.rakrestofair.ae Email: [email protected] Tel: 97172434960,97143285951 Raphael Saxod,ManagingDirector, RAK Porcelain Email: [email protected] 97142859686. Mob:971504824369. Pierre Accad,Sales&MarketingDirector,Tel: Promar TradingL..C. +971 43210700,email:[email protected] Carlos Salas Pro Chile E-mail: [email protected] Mobile: 050.358.9197,AMFI,BeirutLebanon (TEL) 961.1.740378,(FAX) 961.1.740393 Bassam Bousaleh Pear BureauNorthwest near ECCPlant&Equipment) Dubai (AdjacenttoEmiratesGlass Al QuozIndustrialArea#4P. OBox38052 Web: www.reginapasta.com, Email: [email protected] Tel: +97143406401,Mobile:557635513 Mr. StefanoBrocca,CEO Pasta ReginaLLC 50 4543681.Email:[email protected] Lorena Joseph,Tel:+97148849555,Mobile: Co LLC. Ocean FairInternationalGeneralTrading [email protected] Tel: +97142676223Fax:2583655 PO BOX37015DubaiUAE Oasis FoodsInternationalLLC Tel: 04-4088100,[email protected] Arzu Alibaz,GeneralOperationsManager Nestlé ProfessionalMiddleEast +971-4-3208889, [email protected] Ali Nasser,AlAwir CentralMarket,Dubai,UAE,Tel: NRTC Fax: +97148849690 P.O. Box17074,Tel:+97148857994 Al AsmawiBuilding,DubaiInvestmentPark Manu Soni,ManagingDirector,OfficeG08, M.R.S. Packaging Email: [email protected] +97172041335, M:+971505587477 F: T: Dept.), - SalesMENA(Export +97172041336, Regional Director Email: [email protected],EliasRached, Mr. StephanKammel,Tel:+49(5331)89207, GmbH &Co MKN aschinenfabrikKurteubauer

Email: [email protected] Mobile: +971505215702 Mr. SajuAbraham,SalesManager Winterhalter ME Mail: [email protected] M:+971509664620 P.O.Box 2257Ajman Sheikh KhalifaBinZayedStreet Sascha Geib Trading U.AE Vito KitchenandRestaurantEquipment email: [email protected] Mobile: 050.358.9197 (FAX) 961.1.740393 (TEL) 961.1.740378 Bedrossian Berta US Poultry Email: [email protected] AMFI, BeirutLebanon Fax: +961-1-740393,Mobile:050.358.9197 Tel: +961-1-74038/741223 Bassam Bousaleh US MeatExportFederation email: [email protected] Mobile: 050.358.9197,Beirut:961-740378 Nina BakhtElHalal US Dairy [email protected] +971 566869243(Mobile) Customer DevelopmentConsultant-UAE Ahmed Saraya [email protected] +971 562266181(Mobile) Executive ChefArabianGulf Marc Hayes Unilever FoodSolutions Mobile: +971506460532,Email:[email protected] Mr. BhushantJ.Ghandi Truebell Marketing&rading Email: [email protected] Office No:043349993Ext386 Mr. HaniKiwan Transmed Overseas Fax.: +971(4)4504303 Tel.: +971(4)4504301/4302 Tameem House,5thFloor,Off. 501/502 TECOM C–DubaiMediaCity. Mr. PauloFeyh,GeneralManager Tramontina DubaiUAELLC Mobile No.:0555237218 Tel. No.:(04)3448452,Fax3448453 P.O. Box52530,AlBada,DubaiUAE Zer BoyA.Rito,SalesManager Technolux Web: www.sfgarabia.net Email: [email protected], Tel: 0097148868111,Mob:00971505578118 Jiji Mathews,GeneralManager-Sales Supreme FoodsGroup Email: [email protected] Tel: 0097165339719 Mr. AjitSawhney SAFCO June - July 2014 -July June Gulf Gourmet Gulf

59 member directory Corporate Senior Renewal

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FOR OFFICIAL USE ONLY

Fees: Young Member: Junior members will receive a certificate. Senior Members: Above the rank of chef de partie (or senior chef de partie on executive chef’s reconmmendation). Dhs.350/=joining. Includes certificate; member-pin, member medal and ECG ceremonial collar. Dhs. 150/=per year thereafter. Affiliate Member: Dhs.350.00 for the first year. Dhs.300 per year thereafter. Corporate Member Dhs. 20,000 per year > Inspiration: > Bestthingaboutbeingachef: > Position: > Age: > From: Nothingis Impossible

June - July 2014 -July June Gulf Gourmet Gulf 61 Social Media Superstar 62 Funny Side Up June - July 2014 -July June O What is breath-taking is that after What isbreath-takingthatafter can hardlyunwantit. of deduction,ifyoucannotwant ityou receive it.Consequently,bymypowers that youcan’t youjustsimply wantagift, thephraseitselfisunique,in But really, owner somewheredowntheline. it mightfinditswaybacktotheoriginal the recyclingcategoryand,whoknows, in acceptable conductbecauseitfalls of thecupboardforweeks.Now,thisis trace ofithavinglaininthetopshelf fresh, shinythoughtensuringthatno on, wrappedinfresh,shinypaperwith don’t yougetthenpassit likethegift is itbadmanners,insensitive.You bidder. Prettystupidyou’dfeel.Notonly tothehighest dispatching yourgift category inthepaperandsomeonewas there wasAdnoCW357inDomestic wordandafewdayslater shiny heartfelt shiny ribbononitandacardwith wrappedupinshinypaperwitha all gift it.Imagineifyougavesomeonea sell going tomakesomemoneyonitand Idon’t Igotagift want,soIam Hello, with suchcrasscommerce. thoughtfulness shouldbedispensed saddens methatsomeone’s actofgrand of presentsorgiveaways,italways findmyselfatthereceivingend often a buckonit.SeeingashowIdon’t don’t wantandthenwantingtomake people intownreceivingthingsthey Dozensof unwantedgifts. Like selling delightful, thatwedotoeachother. our timesandthethings,notalways It reflectsthevaluesof columns ofanewspaper. reads liesintheclassifieds ne ofthemorefascinating Gulf Gourmet Gulf THE WOESOFBEING UNWANTED make abuckonit want andthenwantingto receiving thingstheydon’t Dozens ofpeopleintown unwantedgifts. Like selling single personaccommodationin lovely Warm, friendly,cordial,familyoffers very much. thanks A bicyclewithonepedal.Well, knowledge. Eire, EngineorEcology.Biggapinyour neverknowEtna, missing. Soyou’ll An encyclopaediawiththeEvolume get intothispositioninthefirstplace. andyouaskyourselfhowdidthey to sell Then, youthinkofthethingspeoplewant it bealmostnewifisn’t. say itisingoodconditionbuthowcan You maintained,youcan cansay,well pregnant. Eitheryouareornot. is almostnew?Likebeing foranygoodlinebutwhatexactly fall ofchapandIcan a prettynaïvesort as new’and‘nearlynew.’ Now,Iam is‘almostnew,’‘asgood they areselling usthatwhateveritis telling sellers Then wehavethesesecondhand how muchwecanhockthisfor? feverishly doingmentalmaths....wonder suchrecipientsare lovvvvvvellly,’ their ‘oh,justwhatIwanteds,’how having mumbledtheirgratitudeand by BikramVohra SIDE UP Funny Post and helped in setting up Gulf Today Gulf Post andhelpedinsettingup Times, BahrainTribune, Emirates Evening newspapers includingGulfNews, Khaleej Bikram Vohra has beentheEditorof11 malice....at leastunwarranted. Now, that’s unwanted whatIcall night thatnooneisinterestedinit. furniture andIcrymyselftosleepat Ihaveagreattastein very personally. else’s choiceoffurniture?Itake this ofindictmenteveryone this somesort European orAmericanhomesonly.Is second handfurniturethatcomesfrom Every adforfurnitureaskstobuyorsell furniture worldwiththingswestern. to understandthefascinationin indisputably betterdealIamataloss getan western homeswheretheywill electing tobehouseboysandmaidsin Similarly, whileIcanunderstandpeople you? transparent academia.Giveover, will in straight ratherthancamouflagethecall would befarlessuglyifyoujustsaiditout mealy mouthedandunctuousit so oftheworld.Theyare a specificpart those thatwantpeopleeducatedfrom But theadsthatgoupmynoseare baffles mecompletely. in yournametosomeoneelse.This internationalairtickets How doyousell no longerfeellikegoing,forsale,cheap. Air ticketstoMalta/Mauritius,Chennai, than cordial. be likeiftheywereunfriendlyandless music, nocooking.Wonder whatthey’d need apply,nosmokers,visitors, region home, onlyindividualofcertain

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