FROM US. FOR US. JANUAry 2014 gulf www.gulfgourmet.net gulfgourmet THE DEFINITIVE GUIDE FOR CHEFS volume 9, issue 1 SALON RULES Complete listing of rules, regulations and classes for Salon Culinaire – Gulfood 2014 in this issue THINK SUSTAINABLE Dubai Municipality’s Bobby Krishna Thulasi tells us why enhancing the shelf life of food products is a big step towards sustainability THE FRENCH CONNECTION An export of France, Chef Michel Miraton has traipsed across half the world. And his eclectic culinary masterpieces are ample proof of that... CHIEF SPEAK EMIRATI YOUNG Meet Laurent CUISINE GUNS A. Voivenel, Chef Khalel Nestle the new CEO Mustafa Oqdeh Professional at Hospitality launches our Golden Chef’s Hat Management Emirati cuisine Competition has Holdings section for 2014 begun with a bang January 2014 Gulf Gourmet TATION S president’sstation email
[email protected] President’s Dear fellow chefs, ladies and gentlemen, Welcome to the January issue of our Gulf Gourmet, the first issue of 2014, and a very special one for Amaresh and Aquin, our publishing partners. Since taking over, they have published 25 issues of Gulf Gourmet and in the process elevated it from a newsletter to the most widely read magazine by professional chefs in this part of the world. Mabrouk and thank you for the good work. We look forward to a busy start to 2014 not only in the United Arab Emirates but around this region where our colleagues and friends are all set to host culinary events. To begin with, we are conducting a charity blood donation drive at Radisson Blu Hotel Dubai Deira Creek in support of Latifa Hospital on January 27.