The French Connection an Export of France, Chef Michel Miraton Has Traipsed Across Half the World

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 president’sstation

email [email protected] President’s S tation

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. Please WORLD ASSOCIATION come and join us to help save lives. O F CHEFS S OCIETIES Come February and our Egyptian friends will the host Haze 2014 competition and we wish them the very best. Then on good luck and hope you are enjoying the also in full swing. Please let us know if Feb 21 and 22, the Dubai Food Carnival development phase already. Learn from you want to join this trip as we need to at Dubai Festival City, a new event your colleagues, from books, social media register and book rooms. For the trips The Authentic supported by Department of Tourism and and most important, learn by doing. of our National Teams we still need Commerce Marketing will be launched. support, if you can and want to support The next culinary events are Taste of the UAE Culinary Ambassadors, please Recipe Made Our main event of 2014, the Dubai from March 13-15 in Dubai Media contact me at my email address uwe. International Salon Culinaire will run City followed by HORECA in Beirut [email protected]. from February 23-27 making it a 5-day in April. Here’s wishing our friends in Simple event for the first time in its history. Lebanon a great competition. I look Please do not miss the company profile It promises to be the biggest and best forward to seeing again the biggest of our corporate members. We really do ever. I am sure all the competitors are HORECA ever. appreciate your support. Also do look at already in training. The registration the Friends of the Guild pages to check is open; especially the Live Cooking This April will also witness the biggest all our supporters. Classes are filling fast. Please do ever UAE Culinary Team travelling to remember that your registration is Singapore. Our Senior National Team And finally, thank you to my team at confirmed when the registration fee is led by Chef Michael Kitts and Chef Radisson Blu Hotel Dubai Deira Creek for Created for that genuine, made-from-scratch experience, received. Juraj Kalna, our Junior National Team hosting our December meeting and to Knorr Hollandaise Sauce provides an authentic touch to your led by Chef K.A.C. Prasad and a group our corporate members for all the great gourmet recipe, all the while reducing wastage and improving As I have said earlier, winning a gold of individual competitors as well. product tastings. medal is very nice but not the most Simultaneously a 2nd National Team, efficiency in your kitchen. important thing in life. Learning, led by Robbie Robinson, is preparing to Culinary Regards, Discover more innovative kitchen solutions today at www.ufs.com. training, self-development, enjoying the represent the United Arab Emirates at Uwe Micheel process, having fun and making new Hotel Olympia in London. President of Emirates Culinary Guild friends, these are important. All this is Director of Kitchens what the Salon Culinaire should give to It seems far but the preparation for the Radisson Blu Hotel, us. Here’s wishing all the competitors WACS Congress 2014 in Stavanger is Dubai Deira CreekIbus. Ucipistion cum

UFS131 Hollandaise lime ad_Gourmet_210x297_V1.indd 2 4/25/13 5:41 PM 4 contents 24 20 16 12 08 07 2014 January gg

his recipeforAish-u-Laham World Trade Centre shares Chef KhalelMustafaofDubai Emirati Cuisine Management Holdings CEO atHMH–Hospitality Laurent A.Voivenel , thenew with Exclusive interview Chief Speak Chef’s Hat Competition Nestle ProfessionalGolden It’s SharjahLadiesClubatthe Young Chefs community happening intheChef A quickround-upofwhat’s News Bites Guild Emirates Culinary the Brands thatsupport the Guild Friends of culinary Our Editor’s things takeonall Editor’s Note contents Gulf Gourmet Gulf

24 46 42 40 36 28

month Meet ourFacebookfanofthe Superstar Social Media Championship Dubai World Hospitality images ofwinnersfromthe Exclusive selectionof DWHC Flashback towards sustainability of foodproductsisabigstep Why enhancingtheshelflife Sustainability Food Velvet Cake theRed the secrettoperfect Chef SudatRodrigogives you Pastry Power theGuild team thatsupport and theCoralDeiraHotel Meet withMichelMiraton Cover Story

20 36

65 62 56 48 47

attitude dose ofhumourandadash Vohra madewithaliberal A monthlycolumnby Bikram Funny SideUp companies forthisregion food andkitchensupplies leading A listingofall Directory Members Guild renewed membersofthe Meet themonth’s new/ New Members 2014 Salon CulinaireatGulfood regulations andclassesfor Complete listingofrules, Salon Rules community recently happened inthechef A quick-roundupofwhat Events

65 January 2014 Gulf Gourmet E ditor's N ote editor’snote email [email protected]

CREDITS

THE EMIRATES President Uwe Micheel CULINARY GUILD Phone +971 4 340 3128 Fax +971 4 347 3742 Email [email protected]

EDITORIAL Editor & Publisher Aquin George Phone +971 50 504 5033 Email [email protected]

Associate Publisher Amaresh Bhaskaran Phone +971 50 456 8161 Email [email protected]

CREATIVE Seeing Things Photography Phone +971 50 547 2477 would like to begin my first I recently sat down to share www.seeingthings.ae note of 2014 by thanking a meal with one of UAE’s top Amro Fahed Al Yassin all the Chefs in the region names in Emirati cuisine. This who brought in this New man pretty much made my mum CONTRIBUTORS Lincy Varghese YearI working passionately in the look adequate when it comes Olivia Atkinson Ruqya Khan kitchen. I do this because it’s more to offering that “family-like” Content-Farm.com the norm than the exception to hospitality at the dining table. forget these culinary artisans and ADVERTISING Sales & Mktg. Andrew Williams their exemplary skills which played It is therefore my pleasure to Phone +971 4 368 6450 an integral role in keeping guests have him launch our all new Email [email protected] happy and in good spirits. Staying section dedicated to Emirati away from your family is never cuisine with support from ANGT. DESIGN Art Director PeeCee Graphic Designer Natalie King easy, so take heart in the fact Don’t miss Executive Chef Khalel that your work left an indelible Mustafa Oqdeh on page 24 and PRODUCTION Masar Printing & Publishing impression on the ones who his perfected recipe for Aish-u- experienced it. Laham. And if you are attempting LICENSED BY National Media Council to cook his recipe, make sure Moving on, if you haven’t you have a large dining table PUBLISHED BY SMARTCAST GROUP FZ-LLC already read the President’s surrounded by people. PO Box 34891, Dubai Media City, Dubai, United Arab Emirates Station on page 3 of this issue,

I urge you to do so. It gives a Our Facebook page has over 200 COPYRIGHT All material appearing in Gulf Gourmet succinct overview of what you, images of Chefs captured at La is copyright unless otherwise stated the professional chef, can look Cuisine by SIAL in Abu Dhabi. If or it may rest with the provider of forward to or keep tab on in the you’ve missed it, you may find the supplied material. Gulf Gourmet first half of 2014. Exciting indeed! yourself or your colleagues in one magazine takes all care to ensure of those pictures. Don’t miss it. information is correct at time of One of my biggest grouses with printing, but the publisher accepts no responsibility or liability for the accuracy professional chefs is that their Until next time, enjoy the read of any information contained in the text mannerisms are far removed and keep cooking with passion. or advertisements. Views expressed from the guest-facing hotelier are not necessarily endorsed by the when it comes to hospitality. So Aquin George editor and publisher. it was a pleasant surprise when Editor

7 8 friends of the guild friends guild of the 2014 January Gulf Gourmet Gulf Gulf Gourmet 2014 Gulf January

9 friends of the guild 10 friends of the guild January 2014 January Gulf Gourmet Gulf Gulf Gourmet 2014 Gulf January 11 friends of the guild 12 news bites January 2014 January Stuart SageasExecutiveChef Stuart Sheraton DubaiCreekHotelappoints Europe andheMiddleEast. food introducenewculinaryconceptsacross UK) in2003andhassincelethispassionfor The JudgesManorHouse(Middlesbrough, his hospitalitycareerasSeniorsouscheffor Born intheUnitedKingdom,ChefSagebegan and cateringforeventsinthehotel. alsoberesponsibleforin-roomdining will cuisine; ChelseaArmsandthelobbycafé.He JapaneseandAsian Creekside, serving award winningIndianrestaurant,Ashiana; Italian finediningrestaurant, Vivaldi; the newly renovated outletsincludingthe the oversee all In hisrole,ChefSagewill Head ChefofLeMeridienDubai. for twoyearsandresearchdevelopment &Marina Meridien MinaSeyahiBeachResort positions suchasChefdeCuisingatLe experience includingpreviousStarwood Sagebringsnearly19yearsof Stuart renovation ofthelandmarkhotel. tasked withspearheadingtheextensive the newlyappointedGeneralManager workwithStephanVandenHe will Auweele, S news Saadiyat Islandin beverage atStRegis director offoodand Abu Dhabi. G Saadiyat Island St. Regis Director at New F&B six foodandbeverageoutlets. Creek Hoteltooversee thehotel’s Executive ChefatSheratonDubai Sagehasbeenappointed tuart appointed has been Losciale iuseppe Gulf Gourmet Gulf

bites ingredients,” saysLaufenburger. French touchandhealthy,organic quality, amodernapproachwith a team isconsistency,foodofahigh focus inmykitchenandfor years inLausanne.“Themain almostsix Beach comesafter at MövenpickHotelJumeirah Executive Chef. Theappointment Mövenpick HotelLausanneas 2007, whenLaufenburgerjoined commencedin Hotels &Resorts His employmentwithMövenpick direct handlingofguests. administration knowledgeand improved hisbusiness acumen, experience tremendously Kaysersberg, France.The his owntworestaurantsin In 1996,Laufenburgeropened Luxembourg andSwitzerland. to theUnitedKingdom,Mexico, His culinaryjourneyhastakenhim enhanced histechnicalskills. developed hispassionforfoodand town ineasternFrance,wherehe Mulhouse, apicturesqueAlsatian Michelin-Star restaurantin threeyearshejoineda After Alsace region,ineasternFrance. boutique familyhotelinthe his careerasachefinsmall The Frenchnationalstarted traveldaiymedia.com reports property, Resorts at aMövenpickHotels& This ishissecondappointment D Executive Chef Laufenburger as Dubai appointsDidier Jumeirah Beach, Mövenpick Hotel Jumeirah Beach,Dubai. at MövenpickHotel joined asExecutiveChef idier Laufenburgerhas 14 news bites January 2014 January M Carlo BeachClub,Saadiyat Executive ChefatMonte- Gavin Gleesonisnew excellence toAbuDhabi. excellence to bringsomeofthatEuropeanculinary its sisterrestaurantinMonaco.Iwant withtheclub’sespecially stronglinksto the potentialofthisexceptionalplace, asIbelievein I wanttopushthisfurther andinnovative dishes.dedicated service with itshighqualityofingredients,a as afantastic,award-winningrestaurant Gavin added,“LeDeckisalreadyknown French Rivieraspirit. at thebeachclub,keepingupwith Gavin wantstoensurehemakeshismark Marco PierreWhite’s WheelersinDubai, most recentlyastheexecutivechefat restaurants inLondonandDublin, Having workedattwoMichelinstarred initsculinaryjourney.” to takepart a gastronomicdestinationandI’mexcited becoming the team.AbuDhabiisgradually appointment, “I’mdelightedtobejoining who hailsfromIrelandsaidabouthis Gulf Gourmet Gulf culinary team.ChefGavin Gavin Gleesontoheadupits Saadiyat hasappointedChef onte-Carlo BeachClub, relevant tothoseworkinginaprofessional [email protected] To befeaturedinthissection,emailyourChef-relatednewsorinformation Positioned on the East Crescent Positioned ontheEastCrescent AstoriaDubaiPalmJumeirah.” Waldorf can readilysatisfywiththeopeningof island hascreatedademandwhichwe visitors toexploretheEmirate’s iconic Dubai andthegrowingaspirationof number ofinternationalarrivalsinto Worldwide, said,“Theincreasing of luxuryandlifestylebrands,Hilton John T.A. Vanderslice, globalhead brand isknown. and sophisticationforwhichthe the trueluxury,worldclassamenities Astoria DubaiPalmJumeirahexudes landmarks, the319-roomWaldorf and someofDubai’s famous views oftheArabianGulfcoastline global expansion.Withbreath-taking Jumeirah, continuingthebrand’s AstoriaDubaiPalm the Waldorf W opens secondhotelintheUAE AstoriaHotels&Resorts Waldorf brand has opened brand hasopened Worldwide’s luxury Hilton & Resorts, AstoriaHotels aldorf and requestismet. astay,toguaranteeeverywant after - before, duringand-anindustryfirst who actsastheirprimarycontact, concierge toeachqualifiedguest initiative thatassignsapersonal by True -aservice Service Waldorf this iconichotel,butalsowelcomed Jumeriah arenotonlyembracedby AstoriaDubaiPalm of Waldorf guests From arrivaltodeparture, European chefandauthorHeinzBeck. award winningmasterofgastronomy, fashionably stylisheaterybymulti- York inspiredSocialbyHeinzBeck,a jewel intheculinarycrown,New a finest cuisineanddrinksincluding the restaurants andbarsoffering with aselectionofsixsumptuous bespoiltforchoice brand. Guestswill inspirational environmentsofthe Palm Jumeirahfittinglyreflectthe AstoriaDubai amenities atWaldorf a wealthofsuperiorservices, of PalmJumeirahandboasting January 2014 Gulf Gourmet January 2014 Gulf Gourmet

brought to you by CO MP ETITION CO MP ETITION

Nestle Professional® Golden Chef’s Hat Competition

Chef Ibtissame Elfen Chef D.A. Mahesh

hef Ibtissame Elfen and Chef D. presentation, colour; when you cook you absolutely loves Chef® Demi Glace for A. Mahesh may come across as are nothing but an artist,” she says. After its “nice flavour”. pole opposites when you meet working two years in Morocco and a them. However, the common 30-month stint at the Meydan Hotel and Chef D.A. Mahesh threadC binding them together is the fact the Meydan Beach Club, she moved six The 26-year-old Demi Chef de Partie that their love for food transcends the months ago to the Sharjah Ladies Club. from Colombo, Sri Lanka first thought barriers of taste and they both believe Here she works for the Lafeef restaurant of cooking as a profession when he saw that presentation is a critical aspect including the starter corner, and the hot two of his cousins do well as professional when it comes to cooking. and cold sections. chefs in Dubai and in the UK.

The first contestants for this year’s Nestle Chef Elfen has more to tell than you He took up pastry and baking by joining Professional Golden Chef’s Hat Competition have to ask, a rare but good quality in the Taj and then the Hilton in Sri Lanka were brimming with enthusiasm as we got an industry where chefs are more often and two months ago he moved to Dubai them together to prepare a sumptuous two than not, timid in front of strangers. Her to continue baking cakes and desserts course meal for us using the ingredients dream job is the one where she can keep for the members of Sharjah Ladies Club. provided by Nestle Professional. Before we travelling and working with new flavours get to their recipes, here’s a bit about the all the time. “I chose to be a pastry maker because I two youngsters. loved the artfulness of it. I think being in “I do realise that it would take a lifetime the pastry section is more of an art than Chef Ibtissame Elfen to understand what one region has to in the hot kitchen,” he says. Something This 23-year-old Demi Chef de Partie offer but I still intend to travel and learn we guess Chef Elfen would disagree with. from Morocco is always at ease in a more,” says the Chef who speaks English, The guy who dreams of becoming an professional kitchen. After all she does French and Arabic fluently. Executive Pastry Chef someday, is busy come from a family of chefs. “I was not these days creating new samples for an too keen on becoming a chef. But once I Not one to complain, she says, she upcoming restaurant in the club. Poetry on a plate came in contact with Italian food I fell in loves her job so much that she is always love with cooking,” she says. The Italian willing to learn and ensures that she For the competition he focussed on the way of cooking, where there is so much earns the trust of her chef. simplicity of creating desserts with the Meet the young chefs from Sharjah Ladies Club who consider focus on colour and flavour, is something products provided by Nestle Professional that she absolutely enjoys. For the contest she has tried a flavourful and even went on to name his dessert cooking to be an art form, just like poetry, and are therefore mash, experimented with her favourite after the organisation. “I wanted to create the chosen ones to open the competition season for 2014 “Food is more than just eating, it’s got pink pepper sauce and says she something simple and classy,” he says.

16 17 January 2014 Gulf Gourmet January 2014 Gulf Gourmet CO MP ETITION CO MP ETITION

Beef steak with White pepper pinch Garnishes: Dijon mustard mashed potato Enjoy Nestle Panna cotta asparagus puree, For the Dijon mustard mashed Net potato In a sauce pan put butter, milk with Competitor: Boil milk and cream remove from heat dijon mashed potato Cherry tomato salt and pepper. Dalumuragama Atige Mahesh and add panna cotta powder and mix potato and walnut Milk 100 ml Crushed walnuts Stir the mashed potato powder with hand whip, then bring back to a boil pink pepper sauce Butter 2 grams with the milk and reach the desired Ingredients Crème Brulee Competitor: Salt Pinch Method consistency. For the Chocolate Mousse Bring to boil the mix of milk and cream Ibtissame Elfen White pepper Pinch Beef Tenderloin steak Finish with Dijon mustard. Docello® Chocolate Mousse Powder 25 g Remove it from the heat and add the MAGGI® Mashed Potato 50 grams Marinate the beef with pepper, salt and Pink peppercorn sauce Milk 50 g crème brulee powder and stir well for 3 Ingredients Dijon mustard 2 grams olive oil. Heat the oil in a small sauce pan. For the Panna cotta minutes For the Beef Tenderloin steak For the pink peppercorn sauce Leave it at room temperature prior for Sautee garlic, onion with pink Docello® Panna Cotta Powder 15 g Place the three pieces on a long plate as Beef fillet 160 grams Olive oil 1 tbsp. cooking. peppercorn. Milk 50 g shown in the image. Pink pepper crushed pinch Garlic (chopped) 2 grams Grill the beef to the desired cooking Add cold water and demi-glace Fresh Cream 50 g Olive oil 1 tbsp. Onion (chopped) 5 grams preparation. powder and stir thoroughly till the Crème Brulee Salt pinch Pink peppercorn 2 grams Let it rest for some time cover with powder dissolves. Docello® Crème Brûlée Powder 25 g For the Asparagus Puree Tomato paste 1 tsp aluminium foil. Simmer for few minutes or until the Milk 100 g Garlic 2 g Chef® Demi Glace 2 grams Asparagus Puree sauce thickens. Fresh Cream 50 g Onion 5 g Water 40 ml Sautee onion, garlic, leeks and celery in Finish with cream and crushed walnuts. Leeks 10 g Fresh cream 1 tbsp. olive oil and butter for few minutes or Sautéed zucchini Method Celery 5 g Walnut crushed 2 grams until the vegetables are tender. Melt the butter and sauté spring Chocolate Mousse Baby green asparagus 100 g Salt To taste Add green asparagus and sweat for few onions. Put the appropriate amount of cold milk Olive oil 1 tbsp. For the sautéed zucchini minutes. Blanch the zucchini and add to the into a high bowl Butter 5 g Butter 2 grams Dissolve the chicken stock powder in hot sautéed onions. Mix the chocolate mousse powder with MAGGI® Chicken Stock Powder 1 Spring onions 2 grams water and add to the vegetables and Season with salt and pepper. milk using a whip until a homogenous tsp Zucchini yellow 20 grams simmer. Stir with chopped parsley. mixture has been obtained Cream 60 ml Zucchini green 20 grams Gradually finish with the cream. Plate these together as shown in the Whip with a mixer for 2 minutes at low Salt pinch Parsley flat 2 grams Season with salt and pepper. image. speed and 5 minutes at high speed

18 19 20 Chief Speak H appointed CEOofHMH–HospitalityManagementHoldings withLaurentA.VoivenelExclusive interview , thenewly great work Building on 2014 January develop management and leadership develop managementandleadership to Okinawa Hotel,Ihadtheopportunity Hotel,Sheraton Sheraton MoanaSurfrider Bahrain, HiltonParis,Noga Cannes, Riyadh HotelandTower, LeRoyalMeridien Karachi HotelandTowers, Sheraton andWestinQqaba,Sheraton Resort Jeddah, AlManara,TheLuxuryCollection oftheEmiratesHotel,TheWestin Mall with landmarkssuchasSheratonDubai postings andworking With mydifferent Lebanon; Dubai,UAE;etc). Saudi Arabia;Aqaba,Jordan;Brummanain Manama, Bahrain;RiyadhandJeddahin Honolulu, Hawaii;Okinawa,Japan;Tahiti, and ParisinFrance;FrenchPolynesia; Asia PacificandtheMiddleEast(Cannes destinationsacrossEurope, challenging me tosomeofthemostfascinatingand thattook and HiltonHotels&Resorts chains suchasStarwoodHotels&Resorts have beenassociatedwithlegendaryhotel to over 28years,Ihavebeenveryfortunate During thecourseofmycareerthatspans position? career beforetakingover yourpresent usabitaboutyour Could youtell Here areexcerptsfromthetête-à-tête words ofadviceforouryoungreaders. people heismanagingandevenafew his newrole,theideashehasfor exceptional careerpath,hisstrategyfor hetalkedabouthis of theinterview, Laurent A.Voivenel. Duringthecourse forward istheorganisation’s newCEO, in these10years.Taking thevision has createdamarkforitself decade intheindustryand Holdings hascompleteda ospitality Management Gulf Gourmet Gulf eventful years since its formation and lead eventful yearssinceitsformation andlead when thegrouphasjustcompleted ten up thereinsatthismomentousmoment formetotake It isanexcitingchallenge unique wayinthemarket. usina of whichdifferentiate –all service people andexceptionalproducts region, highlyexperiencedandtalented of themostpromisingdestinationsin We havediversebrands,presenceinsome and hastremendouspotentialforgrowth. fantastic organisationtodobusinesswith HMHisa a greatresponsibilityaswell. and opportunity HMH asitisawonderful I amtrulygladtotakeover astheCEOof HM? What isyourbrieffornewroleat conversion andcommunication. processes, ownerrelations,brand operations, financialandanalytical strategic planning,businessdevelopment, invariedseniorpositionsoverseeing skills the nextdecade formation andleaditinto eventful years sinceits has justcompletedten moment whenthegroup reins atthismomentous for metotakeupthe It isanexcitingchallenge the boardlevel? isFoodandBeverageat How important forouremployees. opportunities workenvironmentandgrowth excellent and experiencetoourcustomers greatestvalue owners andpartners, maximum returnoninvestmenttoour Ultimately ourpriorityistoensure andintegrative. innovative, collaborative beproactive,strategic, HMH in2014will customers’ expectations.Thebuzzwordsat but anevolution bearinginmind Let usputitthisway,isnotarevolution create valuewithgreaterlocalrelevance. to where wehaveidentifiedopportunities We areredirectingresourcestoareas the desiredprogressandgrowth. have chosenisthebestwayforwardfor and areconfidentthatthedirectionwe integrated systemtoboostproductivity toestablishanew,fully departments workcloselywiththevarious We will remain centraltoourobjectives. andqualitycontrol superior service initiatives, continuedfiscaldiscipline, outthesestrategic embark onrolling Aswe and openingfivenewproperties. launching newloyaltyprogrammes developing newmulti-lingualwebsites, team, sharpeningourbrandimage, marked bystrengtheningourexecutive bestrongly During 2014ourworkwill plans forHM? What areyourimmediateandlong-term and steeringHMHtowardgreatersuccess. building ontothegreatworkdonesofar it intothenextdecade.Ilookforwardto product andtaste. has tobeconsistencyin want badsurprises.There live uptoit.Customersdon’t hype butquiteanotherto customers. Itiseasytocreate curiosity andloyalty among is onethatengendersboth goodfoodconcept A really January 2014 January Gulf Gourmet Gulf 21 Chief Speak January 2014 Gulf Gourmet C hief Sp eak

Though we are a dry hotel group, food The F&B business model has undergone a The emphasis is on quality of food and beverage forms a significant part massive transformation. Like everything and authenticity of ingredients. of our business contributing 35% to our else innovation and technology are That means importing the bulk of total revenue. Therefore, it is very, very changing the game, as is the demand ingredients for its multiple restaurants important at all levels including the board. for healthier, sustainable food concepts. and produce for the store from Italy, There are far too many choices for from aged Parmigiano vacche rosse How involved are you with F&B consumers that are making our industry made only from red cows to Pugliese today given the broad spectrum of extremely competitive. burrata and olive oil and Gragnano responsibilities? dried pasta, made near Naples for more Food and beverage is a substantial Generally speaking, restaurant trends than 400 years. contributor to our revenue. I am not often have the same viral spread and involved in the day to day operations short life span as boy bands! Many are Do you interact with Executive Chefs? If but would definitely be looking at the often like a flash in the pan. Ultimately, yes, what is your brief for them? big picture. you have to listen to your customers Oh yes, I definitely interact with and give them what they want. Food Executive Chefs. Don’t stop until you Could you tell us more about dining concepts that offer unique experiences get it right. A really good food concept outlets across the chain of hotels are big. Be it the new wave of veganism, is one that engenders both curiosity under you? Korean flavours going mainstream, or and loyalty among customers. It is easy We have got a superb selection of something else. to create hype but quite another to signature restaurants, coffee shops and live up to it. Customers don’t want bad lounges where a variety of international, Is there an F&B concept in the UAE you surprises. There has to be consistency in regional and contemporary dining love and would like to replicate? product and taste. experiences await you. From excellent I have been personally quite impressed Italian, Arabic, Seafood, Mediterranean, by Eataly in Dubai Mall that is a food Finally, what is your advice to young European, Fusion Asian cuisines to emporium combining multiple cooking culinary artists reading this? incredible Indian fare, there is plenty to stations with a café and gourmet Creativity and innovation will guarantee tempt your palate. farmers’ market. It has been dubbed your guests an exceptional culinary “the Disney World of foodies” and experience. Always offer your guests How has the F&B business model offers a luxury shopping environment the best quality, at a best price and best changed in the past few years? Are you where you can enjoy products from service. A good kitchen is like a machine, in a position to take advantage of these all over Italy in a relaxed, comfortable team work is extremely essential and if all changes? atmosphere. parts work smoothly, you can do anything.

22 24 Emirati Cuisine fell in love withthedishes immediately fell dinner attheAlBoomTourist “I Village. began whenhewaswelcomedwith HisfirsttrystwithEmiraticuisine to fill. It isthisgapthatChefKhalelhas setout cuisines dominatingthetables. popular Chinese,Asianandcontinental end hotelsandrestaurants,withmore never madeittotheplatesofhigh- for goodfood.However,localcuisinehas Dubai isknowntobeaglobaldestination A meltingpotoftastesandtraditions, good oldrecipes. Emirati cuisine,addingamoderntwistto of OurHistory’revealsthesecrets Culinary Journey:Celebrating30Years co-penned abookonEmiraticuisine.‘A and testedrecipes,ChefKhalelhasalso and innovative formsoftraditionaltried Besides delightinghisguestswithnew cuisine backtothenewEmirates. that heisthemanwhobroughtEmirati truer andbetterintroductionwouldbe the DubaiWorld Trade Centre.Buta at Chef -Event&HospitalityServices itwouldbeastheExecutive formally, If oneweretointroduceChefKhalel satisfy histastebuds.Itchangedlife. the AlBoomTourist didn’t Village, just athisnewworkplace, he wasoffered plate ofsatietyandsmiles.Butthemeal upplateafter years asachef,serving time, hehadalreadyspentagood14 Mustafa Oqdehwithopenarms.Atthe T vowed tobringEmiraticuisinebacktheUAE’s plates... Chef KhalelMustafaOqdehofDubaiWorld Trade Centrehas comeback Emirates’ culinary brought toyouby 2014 January Dubai welcomedChefKhalel every culinaryartist’s dream. chef landedinthecitythatis he yearwas2001.AJordanian Gulf Gourmet Gulf like JordanandT –eveneverywhere inplaces restaurants croppingup T slowly.popular butvery Emirati cuisineisbecoming cuisine forthefirsttime.” the samethingtoanyonetrying this me afanofEmiraticuisine.Iwould offer Aish-u-Laham. Thesethreedishes made FishFogga,Hareesand I wasoffered him hooked.“WhenIcametoDubai, cuisine, hewouldreturntowhatgot for someonelookingtotryEmirati If ChefKhalelweretowhipupamenu made anicebouquetinmyrecipes.” each garden,Ipickedupaflowerandthen own tastesandflavours tooffer. “From regionshad their learnt thatdifferent Organising eventsacrosstheUAE,healso special recipes.” me thesecretsandgavetheir their children’s weddings.Theytaught older Emiratiladieswhenarranging details frommyinteractionswith and familyevents.“Ilearntthefiner up whenheorganisedhugeweddings nuances ofEmiraticuisinecropped topickuptheAmple opportunities cuisine,” ChefKhalelrecalls. and decidedthen,Iwanttolearnthis oday, you seeEmirati aiwan. in their initial years and choose their place in theirinitialyearsandchoose place to giveuptheglamouroffive-star hotels this typeofcuisine.Butforthat,they have He wouldlikemoreyoungchefsto learn chance totastethelocalcuisine.” it andpeoplewhovisitDubaimustgeta popular. Morerestaurantsshould offer be apropercampaigntomakeitmore Jordan andTaiwan. Butthereneeds to up everywhere–eveninplaceslike you seeEmiratirestaurantscropping becoming popularbutveryslowly.Today, “Emiraticuisineis festival ofsorts. in Dubai,whichisknowntobeaculinary inrestaurants cuisine isyettotakeoff Chef Khalelruesthefactthatlocal and givesusthesamearomataste.” entire process.Itsavesusalotoftime cutting themandgoingthroughthe paste readyinsteadofpeelingtheonions, makes ourlifemucheasiertohavethe has beenexperimentingwithlately.“It onion pasteisyetanotheringredienthe seeds beingthedominantones.Nonions cardamom, andcumincoriander charm liesinitsmixofspices,with According toChefKhalel,Emiraticuisine’s sank theirteethintowithgreatpleasure. another experimentthatfoodconnoisseurs successful.” Quziwithchestnutwasyet and stuffingwiththatitwasvery kindsofmarinades We trieddifferent withchickpeasandcashew. is lambstuffed with chestnuts,ImadeQuziRigag,which turkey.“Insteadofturkeystuffed stuffed Christmas withanEmiratialternativeto recipes. Recently,hegotintothespiritof added hismoderntwiststomanylocal Ever theexperimenter,ChefKhalelhas January 2014 January Gulf Gourmet Gulf 25 EmPastryirati C Poweruisine January 2014 Gulf Gourmet January 2014 Gulf Gourmet Pastry Power Pastry irati C uisine Em irati C uisine Em irati

of learning carefully, he says. “There are so many places you can learn in the UAE, especially in Abu Dhabi. Someday I hope to see even big hotels offer this kind of food and promote Emirati cuisine.”

Chef Khalel’s own journey started in 1987 in Jordan. At the time, cooking wasn’t exactly a sought-after profession. He accompanied his friend to a catering college a few times and immediately fell in love with the idea of being a chef. “My family was not pleased. My parents and brother told me to study something better but I held my ground. I told them I will turn out to be better than they expected me to be. I know I did!”

Sharpening his knife at the Queen Alia International Airport Hotel in Jordan, Chef Khalel went on to work with the likes of the Intercontinental, Holiday Inn, Radisson, Movenpick and Marriott in his 26-year career. Since 2003, his cap has been notching up one feather after another at the Dubai World Trade Centre.

Although he dabbles with all kinds of food in the kitchen, his own palate is rather biased towards seafood. “As a chef, I cannot hate any kind of food. When I was a kid, I hated to eat Bamia, which is okra stew. Today, I absolutely love it!” he laughs.

Someday, the Jordanian hopes to open his own small restaurant but for now, he is happy to serve up sumptuous meals to Dubai World Trade Centre customers. With good reason - there’s never a dull moment at his workplace. “At an event once, we cooked 1,200 lamb, 70 camels and 45 cows for a single day. That was a huge quantity. We can even top that. We now have the resources and the equipment in place.” Aish-u-laham garlic 100grm Salt 100grm add fried onion (Nonions) simmer for 15 broth, strain the rice , after that place the Two silver and four bronze medals won Ingredients ginger 50grm Fresh Coriander 50grm minutes keep it beside the dish. cooked rice ,meat and masala in layers in at the Emirates Salon Culinaire Chefs’ Rice 3 kg green chili 50grm Boiled eggs 3 pc Boil the meat for 10 min and sieve the the pot repeat for 2 layers and sprinkle Competition in 2006 and 2007 also Salt to taste Ground cinnamon 5tsp excess form the top after add whole ghee, fresh coriander and cinnamon adorn his curriculum vitae. With so much Bezar 7 tbls Whole cardamom pods 2tsp Preparation and Cooking onion, cardamom, Cinnamon ,salt and powder, Keep on low heat for another 15 going on, Chef Khalel’s plate is rather Dry Lemon 30grm Cinnamon bark (5cm) 20grm Fry in oil garlic & gingers with green chili cloves and cook for another 45 min. min and serve on a large ceramic platter full. Keep yours empty though. You just Saffron 2 tsp Whole Cloves 1tsp continue till all are brown. Add tomatoes Remove the meat from the cooking garnished with Emirati hashwa ( stuffing) can’t afford to miss what he has to offer. fried Onions (Nonions) 1kg Fresh Tomatoes 1kg and fresh coriander add bezar, and then vessel, then cook the rice in the meat and whole boiled eggs.

26 27 January 2014 Gulf Gourmet January 2014 Gulf Gourmet C over S tory C over S tory

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...

f travel is the best teacher, Chef it so hard to adjust to the culture and Michel Miraton has had one helluva the language. But it was my biggest education. Bitten by wanderlust at challenge and I would say a huge an early age, he travelled far and achievement. I spent a good seven wide,I notching up not just air miles but years in China!” also valuable insights into the diverse I learnt a lot in Saudi. I was world of food. lucky to have a good chef to Chef Michel’s first stay in China lasted five years. Of all the places he has Today, Chef Michel has the culinary learn from. Because I was worked in, he admits Beijing is so far world at his fingertips. As the culinary young, I also found it easy to his favourite. “I like Asia and the Asians director of Faisal Holding Hotels, - Thailand, Indonesia, Vietnam, Hong he runs the show for its handful of adjust to the culture. Now, I Kong, Shanghai. I built good memories properties in Dubai. really like Saudi Arabia in these places.”

You’d think a native of France would Chef Michel took a break from China never leave the comfort of his scenic Meridien offered him the position of in 2000, going back to Le Meridien country and his rich culture to explore Sous Chef. “I learnt a lot in Saudi. I was for the opening of a hotel in Sharm El an alien territory. But that’s exactly what lucky to have a good chef to learn from. Sheikh in Egypt. Chef Michel did - head for Jeddah in Saudi Because I was young, I also found it easy Arabia at the age of 22 years, when most to adjust to the culture. Now, I really like He, however, could not stay away from people are just about testing their wings. Saudi Arabia,” he says. China, going back to Beijing in 2001 to handle the affairs at Jianguo Hotel “I was born in Chamalieres in France. The travel bug bit again and Chef Beijing’s restaurant, The Justine’s. My parents had a shop and a farm. My Michel headed for Cairo in Egypt “Unfortunately, I had to leave China brother is also a Chef and that’s where to work at the Le Meridien as the eventually because the outbreak my interest began I guess,” says the Executive Sous Chef. Staying with the of SARS (severe acute respiratory 56-year-old Frenchman. Le Meridien, he spent the next few syndrome) led to major non-occupancies years in Damascus in Syria, Saint Denis at the hotel. It was tough for me because His culinary journey began at the tender of la Reunion in the French Island, I loved working and living in Beijing.” age of 16 years, interning at La Belle Seychelles and then Abu Dhabi. In the Meuniere Hotel restaurant in Royat-les- period, he went from being an Executive Life then took him to Morocco and Bains in France. The year was 1973. Sous Chef to the Executive Chef. Nigeria. In 2005, Chef Michel found his way into the UAE with a job at the Coral A couple of years later, Chef Michel According to Chef Michel, the biggest International Hotel. Since then, he has moved on to bigger hotels in his break of his career came in 1995, when been heading the food and beverages native country. Then came an he moved to China. He joined the function at the hotel. opportunity in Jeddah and he took Holiday Inn Hotel in Beijing. “My first the proverbial plunge when hotel Le year in China was very difficult. I found All that globe-trotting can’t have been

28 29 January 2014 Gulf Gourmet January 2014 Gulf Gourmet C over S tory C over S tory

easy on Chef Michel’s family. “I met my wife on a vacation to France and married her within two months of knowing her. At the time, I told her that travelling and my job are very important to me. We’ve now been married for more than three decades. So I guess she didn’t mind the lifestyle I chose,” he laughs.

The couple has a son, who is now 31 years old and is in the construction industry in France. Was it disappointing that his son didn’t become a Chef too?

“My son didn’t follow my footsteps but he’s a very good cook. He’s as good a cook as I am. He never eats at fast food chains. He brings fresh foods from the supermarket and cooks his own meals. I am proud of that,” Chef Michel smiles.

He believes that passion for food is the first quality that an aspiring Chef must have. “If you don’t like food, you can forget about being a Chef. You can’t walk into a kitchen and cook without having the sense and the taste of food.”

Like many senior hands in the industry, Chef Michel rues the shortage of real talent these days. “The work hours are long, you have to work on holidays and you get to take few vacations. All this means you have to be really passionate about the job. It’s become very difficult to find good hands these days,” he says.

For those who want to follow his footsteps, he has some words of wisdom. “Stay humble and learn from wherever you can. Explore the world.” Sage advice, that. Look where the miles took the Frenchman on wanderlust.

You can’t walk into a kitchen and cook without having the sense and the taste of food

30 31 32 Cover Story January 2014 January Gulf Gourmet Gulf BEST SERVING Y has turnedhishobbyintoprofession.Andhe’s onlygettingstarted... Hussam Ibrahim,theSyrianexecutiveChefofCoralDeiraHotelinDubai, SYRIA In 2005,ChefHussamjoinedCoral in Dubai,attheAlKhaleejPalace. with thekitchenstarted His love affair worked inLebanonforsometime.” and didmyarmytrainingthen studies. Thentoo,Ifinishedstudies was akid,Iwasn’t interestedin really tome.WhenIcame verynaturally kitchens intheUAE.“SobeingaChef firingup400 Chefsfromhisvillage Hussam’s Thereare300- heart. holdsaspecialplaceinChefvillage Despite theyearsaway,hisbirth says ChefHussam. members workingintheUAEasChefs,” I haveasmany20-30ofmyfamily in Syria.Cookingismyfamily’s blood. Khabour called “I wasborninavillage of theworld. Dubai, oneofmostvibrantculinaryhubs inSyriaandlandedhim village small Luckily, hishobbypluckedhimfroma people –firstandforemost,ahobby. andpaintingistomany playing sports him, cookingiswhatwatchingmovies, restaurant atCoralDeiraHotel.To restaurant andtheRasoiIndian of theAlNafooraMediterranean Chef Hussamhandlesthekitchens Deira HotelinDubai. Ibrahim, theExecutiveChefofCoral comes tomindisthatofHussam are Syrians.Onenamethatreadily culinary artists intheUAEculinary artists chefs. Someofthefinest factory thatchurnsoutgood Syriaaou cansafelycall ’S eight years.Theyarenotseeking higher team whohavebeenwithusfor seven- system. “Therearepeopleinmy support to buildateamthatisnowhisstrong ChefHussamhasmanaged departures, Despite someadditionsand thedifference. A goodteammakesall dream ofyears. Deira astheexecutiveChef,realisinga Mohamed Elkahla,GM,CoralDeiraDubai away,” hesmiles. cookingandmyworriesmelt I start beach forme.WheneverIamstressed, is myhobby.It’s likerelaxingbythe motivates histeammembers.“My work Chef Hussamapproacheshisjob that Perhaps it’s theattitudewith which working.” comfortable pay packets,justaplacewheretheyare January 2014 January Gulf Gourmet Gulf 33 Cover Story January 2014 Gulf Gourmet January 2014 Gulf Gourmet C over S tory C over S tory

Chef Hussam says he likes all kinds of cuisine but healthy food is what interests him the most. “Healthy eating is not about not eating this and that. It’s about what your body handles well.”

Talking about healthy eating, he can’t help but talk about his favourite restaurant – one that lies in his scenic village of Khabour. “It’s a very simple restaurant. You have to wait for your meal, sometimes even three-four hours. But that is because the cook there starts from scratch to give you the freshest, tastiest and healthiest meals.”

The restaurant even turns away clients if it doesn’t have what they want. “The owner does not want to expand or make pots of money. He only wants a smile of satisfaction on his customer’s face.”

Chef Hussam would like to see young Chefs approach their careers in the same way - cook for the love of the profession rather than for money or glamour. “Serve to customers what you would like to eat. That’s the only way to be a good Chef,” he says.

As for his own future plans, the Syrian Chef hopes to open a restaurant someday. “I want to keep working as a Chef. That makes me happy.”

With a big family full of Chefs, that shouldn’t be too hard. Chef Hussam has four sisters and one brother. “There are many Chefs in my family. That’s why the ladies in my family don’t cook. We all start complaining. So, they tolerate our cooking instead,” he laughs, before signing off.

There are people in my team who have been with us for seven- eight years. They are here because they are comfortable working here Chef Hussam with his team from Rasoi

34 35 January 2014 Gulf Gourmet January 2014 Gulf Gourmet

brought to you by P OWER ASTRY P OWER ASTRY P P

Sweet Talker Chef B.K. Sudath Jayasantha Rodrigo has just one passion – to tease the sweet tooth of his guests. The pastry prodigy shows us how to create the perfect Red Velvet Hazelnut Cream Cake

Excerpts from a quick chat... After that, I joined Fiesta World Cafe at Jumeirah. I was in charge of pastries So chef, can you tell us something there for 18 months. Then, I went back to about yourself and your career? Sri Lanka for a couple of years. I am from Sri Lanka. I grew up in Colombo and I started working in 1993. I don’t What did you do in Sri Lanka? have any formal education in hotel I joined one of the most famous management. I began my career in the hot nightclubs in Sri Lanka back then, called kitchen of a small club in Colombo. Then H2O. I was the Pastry Chef there for 18 I like designing the in 1996, I came to Dubai at the age of 19. months. I was also in-charge of the hot presentation and plating. Initially, I joined the Dubai Marine Beach kitchen and dining. That’s also the time Resort and Spa as a Commis. That resort I got married. In 2007, I joined Radisson I also love to make cakes became a hotel and I was there for the pre- as Demi Chef de Partie and here I am and dessert carvings. opening and stayed there for five years. today. I am now looking forward to

36 37 January 2014 Gulf Gourmet January 2014 Gulf Gourmet P OWER ASTRY P OWER ASTRY P P

becoming Pastry Chef. That will give me cake. It is one of the most wanted a lot of freedom to experiment. desserts at our hotel. It has layers of red Get the red velvet sponge. Spread the cream cheese mousse on top Cover with the third slice of raspberry red sponge cake with white cream and there 1 6 of this layer. 11 velvet sponge. You have participated in quite a few are layers of black and red. The garnish competitions. Can you tell us about your I have used Anchor butter is also really nice. This is a fast-moving performance? item at our hotel. So far, I have won three gold, four silver and Anchor extra cream. and 15 bronze medals in different contests Both are fantastic products You have used Anchor products in for my desserts, especially plating. My and it’s very easy to make you dish today. What has been your entire team participates in contests. experience? Competitions are a good way to learn desserts with them I have used Anchor butter and Anchor and get exposure to different kinds of extra cream. Both are fantastic products techniques. They also help build team spirit hazelnut butter flows out. It has to be and it’s very easy to make desserts with Cut the sponge evenly in to three. Sprinkle frozen raspberry top of the Coat the cake with cream cheese mousse. because members of the participating served immediately after baking. If you them. I have been using the butter for 2 7 cream cheese mousse. 12 teams assist each other. My team eat it with ice cream, the hot and cold a while now and it suits my needs just members give each other tips on how to creates a great experience. perfectly. plate up and how to dress up desserts. Which part about desserts excites you? Can you tell us something about your Tell us about your winning recipe I like designing the presentation and family? It is not as detailed as the one I have plating. I also love to make cakes and I got married in 2004. I have two sons – made for you guys today. However, the dessert carvings. Sylvester is seven years old and Rehan warm chocolate cake with hazelnut has Keith is two and a half. My wife’s name helped me win medals a couple of times. What have you created for us today? is Anushka. We all live together. My When you cut the cake, the molten I’ve created a red velvet hazelnut cream mother and brother are also in Dubai. Get a 30cm stainless steel cake ring. Lay the second sponge layer in the ring Place in the deep freezer until the cake 3 8 and moisten with sugar syrup. 13 is frozen.

Red Velvet Finally, add into the butter mixture and Method Hazelnut Cream fold it slowly. First, mix Raspberry puree, glucose, sugar Cake Cream Cheese mousse and boiling water all together. Then, add Red velvet sponge Ingredients pactine and cook until shiny and thick. Ingredients Anchor extra whipped cream 300 g Then, take it out from the cooker and Anchor butter 206 g Cream Cheese 01 Kg blend it properly by using electric hand Sugar 625 g Mascarpone Cheese 500 g blender. Ready to use. One slice of red velvet sponge place Spread the cream cheese mousse on top Remove the cake from the ring. Oil 225 g Gelatin sheets 12 nos Warm Hot Chocolate Cake with 4 bottom of the ring. 9 of this layer. 14 Whole eggs 04 nos Condensed milk 02 tins Hazel nuts , Butter and Vanilla Vanilla essence 02 tsp Chantilly with mix berries Red Vinegar 02 tsp Method Ingredients Red food colour 02 tsp First, soak the gelatin in cold water. Then Egg 04 nos Yogurt 450 g whip the extra whipped cream until soft Egg yolk 04 nos Flour 700 g fluffy and keep aside. After that, add Sugar 08 tbsp Cocoa powder 02 tbsp condensed milk, Mascarpone cheese and Flour 12 tbsp Baking Soda 02 tbsp Cream cheese into an electric mixture Anchor Butter 250 g Pinch of Salt bowl and beat it until creamy. Then, add Chocolate 250 g extra whipped cream. Finally, add melted Hazelnut butter 100 g Moisten with sugar syrup. Sprinkle hazelnut nougatine on to of the Coat the whole cake with raspberry glaze Method gelatin and mix it properly. 5 10 cream cheese mousse 15 and Garnish with raspberry and chocolate. First, beat the butter and sugar Raspberry Glaze Method together, until creamy. Then add oil and Ingredients First mix together the whole eggs, egg Transfer the mixture into several small Vanilla Chantilly Method egg one by one, until creamy. After that Raspberry puree 01 L yolk and sugar. Then set aside. round baking rings. Ingredients Mix all together and keep it in the chiller add food colour, vinegar, vanilla essence Glucose 300 g Melt the chocolate in the microwave oven, Add the hazelnut butter to the mixture in Anchor Extra whipped cream 100 ml for 15 minutes. Then use the spoon with and yoghurt. Sugar 300 g then add the butter and mix well. the baking ring and bake it in the oven at Vanilla bean hot water to get vanilla Chantilly. Then, separately mix flour, coco powder, Water 275 g Mix the result of step 1 and 2 together in 200 degrees centigrade for 7 minutes. Icing Sugar 10 g baking soda and salt all together. Pactine 20 g the large bowl and add flour. Remove from the oven and serve hot

38 39 40 SUSTAINABLE KITCHENS A brought toyouby 2014 January Who wouldthinktheshelflifeof a foods beingtwo. issue -storagepracticesandshelf lifeof aspects thataremoreintegralto the there areseveralothernot-so-obvious Dubai Municipalityhasrealisedthat years ofefforts, sustainability. After a moreobviousissuesurrounding This aspect,alongwithwastage,is less sustainable,”hesays. but ifpeoplecan’t it,itbecomes afford You canhaveaverysafefoodproduct to besustainable,ithasaffordable. forone.If something has “Affordability various aspectsthatneedattention. Even withinthetopics,thereare discussed andaddressed,admitsBobby. the consumer’s health,there’s muchtobe a time.Fromsafetytosustainability industry downtherightpath,onestepat has torewritetherulestakefood He’s who oneofthefoodsafetyexperts Krishna Thulasi. officer,Bobby food studiesandsurveys sustainability campaignisitsprincipal Helming themunicipality’s food Municipality isnotblindtothisneed. hubs oftheculinaryuniverse,Dubai As thecaretakerofonebiggest aware of. hour, afactthatthefoodindustryiswell Preventing wastageistheneedof number ofmouthstofeedisgrowing. on theshelf sustainability. DubaiMunicipality’s uswhy... BobbyKrishnaThulasitells Enhancing theshelflifeoffoodproductsisabigsteptowards Food forthought Resources arelimitedandthe is amajorissuefacingusall. rapidly, foodsustainability s worldpopulationrises Gulf Gourmet Gulf wastage. Sustainability–thuswould theproductandreduced time tosell shelf life.Thisgavetheproducer more increasedits aspect andrapidchilling Pasteurisation tookcareofthesafety day tofinishthatmilkoritwould spoil. of it.Intheolddays,youhadjusthalfa it feed,waterandmedicines,takecare of milk,youneedtoraisethecow,give spending oflotresources.Foralitre “Any foodproductisaresultof biggest focusareaforBobby. But itdefinitelyisandfornow,the product wouldbeasustainabilityissue? Those thatwerestableduringstorage period attractedmandatoryshelf life. astipulated could becomeunsafeafter foodsthat customised approach.Certain microbial growth,gavewaytoa more food wasandwhetheritwouldsupport irrespective ofwhatthenature year formostshelfstableproducts, of havingablanketshelflifeone shelf lifecamein2007.Thepractice In Dubai,abigreformintheareaof without becomingunsafe.” can stayontheshelf(foralongertime) be optimisingthetimethatproduct One normthatBobbyiskeento bring doesn’t setin. monitored continuouslytoensure laxity trust, Bobbysays.Buttheirsystems are being responsiblehavethemunicipality’s days.” Producerswithatrackrecordof ashelflifeofthree for fivedays,weallow build inabuffer. Ifaproductstayssafe and microbiologicalevaluations.Andwe to 7degreesCelsius?Therearescientific be 5degreeCelsiusbutwhatifitrises products. “So,thetemperatureshould possiblescenariosthatcouldaffect all a propershelflifeevaluation,simulating municipality’s foodsafetyinspectors do chain hasnogapingholes,Dubai To ensurethatacompany’s production like thisbyoptimisingprocesses. it. Alotoffoodwastagecanbeprevented and buyershavelongertimetoconsume has moredaystodistributeitsproducts one-day,” Bobbysays.Theproducerthen can getathree-dayshelflifeinsteadof hisproductproperly,it cooks andchills uses goodqualityvegetablesandmeat, life. Forinstance,ifasandwichmaker distribution alongthechainahighershelf measures inplaceforsafeproductionand producers whousegoodrawmaterialand category, wearenowplanningtogive stand togainalot.“Inthemandatory responsible makersoffoodproducts shelf lifecategory,whereingoodand In theoffingisareforminmandatory products innewpacks.” malpractice ofproducerspackagingolder Italsoeliminates have togolandfill. production linesandtheproductdidn’t is handled.Thisreducedtheburdenon three yearsdependingonhowthefood a yearcouldnowbekeptfortwo,even five years.“Whatcouldbestoredforjust as rawcerealscanbeextendedtoeven As a result, the shelf life of products such food unsafeorcausespoilage. of microorganismsthatwouldmakethe thegrowth those thatdonotsupport on itsstudies.Thestableproductsare which theindustrycoulddecidebased were placedundervoluntary shelflife, or itwould spoil half a day to finish that milk In theolddays,you had just medicines, takecareofit. cow, give itfeed,waterand milk, you needtoraise the of resources.Foralitre result ofaspendinglot Any foodproductisa has done something that most food safety has donesomethingthatmostfood safety with thestakeholders,Dubaimunicipality behind thescenes.Forgreaterinteraction knows howmuchworkisbeingdone It’s imperativethatthefoodindustry GulfGourmet. tells be seen5-10yearsdowntheline,”Bobby would training programmes.Theeffects books andwearegoingthroughmassive to ensureweareupdate.Wegotthe Microbiological SpecificationsforFoods the InternationalCommissionon standards. “Weareworkingwith has beenmadeinsettingmicrobiological has beenworkingonforawhile.Progress Dubai issomethingthatthemunicipality Bringing ininternationalstandardsto local level. Gulf CooperationCouncillevel,notata that thedecisionhastobemadeat some timeaway.Thebiggesthurdleis Adoption ofthisnorm,however,is way toenhancefoodsustainability.” Introducing ‘bestbefore’tagisanother inquality. difference use itwithasmall beyond thespecifiedshelflife,youcan somewhat.Even but qualitymaysuffer that productdoesn’t becomeunsafe by thatdate.But‘bestbefore’means become unsafeifyoudon’t usethem “Expiry datesareforproductsthat before’ tagonshelfstableproducts. from theWestintoDubaiis‘best him theverybest? food sustainability.Canwehelp butwish years, hehopestoreachmilestones in be done,saysBobby.Butinthe next few Much hasbeendoneandmuchneedsto pathogens thatcauseit.” we don’t havetotestfoodsforthe diseases notprevalentinourpopulace, specific infections.“Iftherearecertain arerestrictedonlyto interventions of foodproductscanbeminimisedand prone to.Withthisknowledge,testing diseases thelocalpopulationismore Health Organizationtounderstandwhat Control andPreventiontheWorld working withtheUSCentersforDisease Towards thisend,Dubaimunicipalityis resources tofixit.” up thechain,youneedmoreand says Bobby.“Astheproblemmoves the lowerlevelsoffoodchain, These issuesneedtoberesolvedat waste ofresourcesandmoney!” outbreaks asinfectionsareacolossal become unsafe.Ourgoalistoprevent nutrition islostotherwiseanditcould because right temperatureisimportant area ofinterest.“Keepingfoodsatthe temperature needsoffoodsisalsoan the municipality’s officesrightnow, While shelflifeisthehottopicat is aslowprocess.” have tomanagethingsatsourcebutthat message isdilutedalongtheway.We long chainthatendsatthefarm.Our suppliers, whohavesuppliers.It’s awhole Forexample,restaurantshave at all. 20% oftheindustrydoesn’t communicate industry thatremainselusive.“Around ofthefood to reachoutthatlastpart Bobby believesthatthisisagoodway very friendly.” It makesusapproachable.MrSafeis change thatimagetoafriendlierone. inspectors areverystrict.Wewantto “People alwaysthinkfoodsafety opened thechannelsofcommunication. people don’t do–runcampaignsand January 2014 January Gulf Gourmet Gulf 41 SUSTAINABLE KITCHENS January 2014 Gulf Gourmet January 2014 Gulf Gourmet DWHC F lashback DWHC F lashback DWHC Flashback The recently concludedDubai World Hospitality Championship was a big success in its inaugural edition and chefs from around the country as well as from around the world turned up to be a part of the event. We bring you images of the winners from the competitions.

42 43 44 DWHC Flashback January 2014 January Gulf Gourmet Gulf January 2014 January Gulf Gourmet Gulf 45 DWHC Flashback January 2014 Gulf Gourmet January 2014 Gulf Gourmet ECG Meet S ocial Media u p erstar

The Guild Meet he Emirates Culinary Guild held its monthly meeting last December at the Radisson Blu Hotel, Dubai Deira Creek. The meeting saw Chef Uwe Micheel, President Caracut orT the Guild along with Chef K.A.C. Prasad and Chef Robin Gomes, preside over the meeting. Culinaire Close to 100 senior chefs and corporate members } Name: Vincent Pedroza turned up at the meet and some of the corporate Caracut members even showcased their new products and } Working at: Ibn Batuta offer tasting sessions to the attending chefs. The Gate Hotel upcoming events, especially Gulfood 2014, Salon } From: The Philippines Culinaire were discussed at the event. Position: Commis II } Working for: 3 Years } Best part of the job: The service every night: exhilarating and enjoyable! And learning new things everyday – as a person and a chef } Biggest challenge: Complaints!

Like us on www.facebook.com/ gulfgourmet and you could be our next social media superstar

46 47 48 Salon Rules January 2014 January 1. Practical byMASTERBAKER Class 01:CakeDecoration– Practical Pastry 24. 23. the Young ChefoftheYeartrophy. for entryonlybythosecompeting twoclasses(24&25)are The following 22. 21. 20. 19. 18. 17. 16. 15. 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Class No.Description base ofthecompetitor’s choice. Decorate apre-bakedsinglecake Council. Menu -byU.S.DairyExport Ovo-Lacto VegetarianThree-Course Dressed Chicken&Fish HUG Savoury orSweetCreations Emirati Cuisine–PracticalCookery Livestock Australia Beef -PracticalCookerybyMeat& by Mitras Fish &Seafood-PracticalCookery by RahmaOliveOil Arabic Mezzeh-PracticalCookery by Meat&LivestockAustralia Dressed Lamb-PracticalButchery by Barakat Practical Fruit&VegetableCarving TeamEvent Ice Carving Individual IceCarving An ArabianFeast Council U.S. DairyExport Tapas, FingerFoodandCanapésby Council U.S. DairyExport Four-Course VegetarianMenuby by Meat&LivestockAustralia Five-Course GourmetDinnerMenu Open Showpiece Showpiece byBarakat Fruit &VegetableCarving Showpiece Chocolate Carving Nougatines ByMasterbaker Friandises PetitesFourPralines Masterbaker Bread LoavesandShowpieceBy Pastry Showpiece Four PlatesofDessert Wedding CakeThree-Tier MasterBaker Cake Decoration–Practicalby tHE EMIRATSALONCULINAIRE the World Association The EmiratesCulinary Guild isamemberof of Chef'sSocieties Gulf Gourmet Gulf forEntryBriefs oftheClasses 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Cake Class 02:Three-Tier Wedding Pastry Displays 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. Plates ofDessert socle orplatforms)Class3:Four Maximum height75cm(including Maximum areaw60cmxd75cm. are required. Typewritten descriptionandrecipes two toplayers. Inedible blanksmaybeusedforthe judges. betastedbythe The cakewill be edible. The bottomlayerofthecakemust these items. display mustnotbedependenton construction, butthefinished sugar, etc.,maybeusedinthe pulled Royal icing,pastillage, tape orpaste. wrapped andcovered withflower and thelike,butmustbeproperly for theconstructionofflowers Fine, food-qualitywiringisallowed be plainandunadorned. but, unlessdecoratedbyhand,must orstandsmaybeinedible Pillars made entirelybyhand. decorationsmustbeedibleand All The Judges will cutthecake. The Judgeswill judging. of betastedaspart The cakewill available. notbe Water andrefrigerationwill competitor toworkupon. power socketisprovided foreach A standardworktablewitha13amp of 30cmXorDiameter. The cakebasemustaminimumsize equipmentrequired. small ingredients, cakebase,utensils,and Competitors mustprovide all tempered chocolatecanbebrought. pre-prepared tothebasiclevel,e.g. Chocolate androyalicingcanbe garnishpermitted. No pre-modelled edible andmixedonthespot. decoratingingredientsmustbe All Two-and-a-half-hours duration. 6. 5. 4. 3. 2. 1. MASTERBAKER Baked BreadShowpieceby Class 05:BakedGoodand 5. 4. 3. 2. 1. Class 04:PastryShowpiece 6. 5. 4. 3. 2. 1. Class 03:FourPlatesofDessert 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 A bakedbreadshowpiece. following: baked goodsandmustincludethe The entireexhibitmustcomprise base orsocle). Maximum height90cm(including Maximum areaw90xd75cm. Written descriptionrequired. media. may beused,singlyorinmixed croquant,etc., sugar, pulled-sugar, Edible media,marzipan,pastillage, Freestyle display. Maximum areaw90cmxd75cm. determine qualityandauthenticity. process ifdeemednecessaryto Tasting ofthejudging bepart will are required. Typewritten descriptionandrecipes (presentedcold). of onehotdessert Presentation toincludeaminimum appropriated plate. presentedsinglyonan Each dessert for oneperson. each desserts, Prepare fourdifferent 2. 1. QUALITY PLUS Showpiece byBARAKA Carving Class 08:Fruit&Vegetable 7. 6. 5. 4. 3. 2. 1. Showpiece Class 07:ChocolateCarving Artistic Displays 7. 6. 5. 4. 3. 2. 1. MASTERBAKER Four PralinesNougatinesby Class 06:FriandisesPetites 10. 9. 8. 7. depend uponit. construction ofthepiecemustnot butthe Light framingisallowed, Freestyle presentation. base orsocle). Maximum height75cm(including Maximum area:w80cmxd75cm. No moldedwork. Minimal glazingisallowed. Natural colouringisallowed. No framesorsupports. Free-style presentation. Maximum areaw90cmxd75cm. Typewritten recipesarerequired. the themeisrequired. Written descriptionmentioning Freestyle presentation. platter forjudges’tasting. of eachvarietyonaseparatesmall pieces total)plusoneextrapiece Six piecesofeachvariety(48 Exhibit eightvarieties. oftheclass. judged aspart notbe onlyandwill is foreffect showpiece;theshowpiece small Present theexhibittoincludea Maximum areaw90xd75cm Typewritten recipesarerequired. criteria Tasting ofthejudging bepart will to thecompetitionforjudging. baked atplaceofworkandbrought Doughs preparedandbreads T T 4. 3. h 3. 2. 1. DAIRY E XPORT COUNCIL Vegetarian MenubyU.S. Class 11:Four-Course 8. 7. 6. 5. 4. h h h h h 3. 2. 1. LIVESTOCK AUSTRIA Dinner MenubyMEA Class 10:Five-CourseGourmet Creations Gastronomic 4. 3. 2. 1. Class 09:OpenShowpiece h h h h h h base orsocle). Maximum height55cm(including Maximum areaw60cmxd75cm. An appetizer The mealconsistof: Suitable fordinnerservice vegetarian mealforoneperson. Present aplatedfour-course Maximum areaw90cmxd75cm. typed recipesrequired Typewritten description and should be600/700gms. Total foodweight ofthe5plates gelatin forpreservation. Food coatedwithaspicorclear appropriate plates. Hot foodpresentedcoldon A dessert. A maincoursewithitsgarnish A hotappetiser, A soup, A coldappetiser, The mealtoconsistof: Lamb asthemainingredient. meal mustcontainAustralian One oftheappetisersfor gourmet mealforoneperson Present aplatedfive-course (including baseorsocle). Maximum height75cm. Maximum areaw90cmxd75cm. adjudication. beacceptedfor food materialwill Only showpiecesmadeofedible Freestyle presentation. T & T & 10. 9. 8. 7. 6. 5. 4. h h h 4. 3. 2. 1. Class 13.AnrabianFeast 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. DAIRY EXPORTCOUNCIL Finger FoodandCanapésbyU.S. Class 12:PresentationofTapas, h h h Maximum areaw75cmxd75cm. recipes required. Typewritten descriptionsand plates shouldbe600/700gms. Total foodweightofthefour creation ofthemenu. CHEESES mustbeusedinthe Two typesofAMERICANU.S. Ovo-Lacto productsareallowed. accepted). glaze toenhancepresentationis to beused,(meat-basedgelatin No meat,chicken,seafoodorfish plates. displayed coldonappropriate To bepreparedinadvanceand A dessert A maincourse A soup following dishes (both cold food dishes(bothcoldfood following The presentationtocomprisethe Free-style presentation Suitable for10people. UAE. atafive-star hotelinthe served wedding feastasitwouldbe Present atraditionalArabian Maximum area60cmx80cm. of eachvarietyrequired. Name andingredientlist(typed) one portion. Eight piecesshouldcorrespondto or platter/sreceptacles. Presentation onsuitableplate/s gelatin forpreservation Food coatedwithaspicorclear Hot foodpresentedcold creation ofthesedishes. cheeses mustbeusedinthe Two typesofAmerican(U.S.) Four coldvarieties. Four hotvarieties. 48 pieces) Six piecesofeachvariety(total Exhibit eightvarieties. the World Association The EmiratesCulinary January 2014 January Guild isamemberof of Chef'sSocieties Gulf Gourmet Gulf 49 Salon Rules January 2014 Gulf Gourmet January 2014 Gulf Gourmet

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

and hot food presented cold). 7. Great care must be taken with 6. No power tools permitted. 3. Portion sizes must correspond to must have the kitchen Class 19: Fish & Seafood - 5. Six cold mezzeh health and safety considerations. 7. Competitors to supply their own: a three-course restaurant meal. thoroughly cleaned and tidied Practical Cookery by MITRAS 6. Three hot mezzeh. If an exhibit becomes in any hh Tools and knives 4. Dishes must be presented on and ready for the next competitor COMPANY 7. A whole Ouzi presented with rice way unstable or dangerous to hh Twine or netting individual plates with appropriate to use. and garnish competitors or public, it will be hh RED cutting boards (this is a garnish not exceeding 250g total 16. Two copies of the recipes 8. A chicken main course (Emirati dismantled and destroyed by the municipality requirement and will food weight excluding sauces. typewritten are always required. Cuisine) organizers. be strictly enforced) 5. Unless otherwise stated, 17. Submit one copy of the recipe/s 1. Time allowed 60 minutes 9. A fish main course (Emirati Cuisine) 8. The use of power tools is forbidden. hh Garnishing competitors must supply their to the clerk when registering. 2. Prepare and present four 10. A lamb main course hh Display trays own plates/bowls/platters with 18. Submit one copy of the recipe to identical main courses using fish/ 11. A vegetable dish Class 16: Practical Fruit & hh Sundries which to present the food. the duty marshal at the cooking shellfish as the main protein 12. Three types of kebabs, one of Vegetable Carving by BARAKAT 8. Time allowed: two hours 6. Competitors must bring with station. item. chicken, one of lamb, one of QUALITY PLUS 9. All tools and sundries will be them all necessary mise-en-place 3. Present the main courses on beef, each with appropriate inspected to ensure that they are prepared according to WACS Practical Cookery individual plates with appropriate accompaniments. hygienically suitable for food use. guidelines in the hot kitchen Class 18. Mezzeh – Practical garnish and accoutrements. 13. One hot dessert (presented cold) 10. Cuts required by the organisers are: discipline (www.wacs2000.org). Cookery by RAHMA OLIVE OIL 4. Typewritten recipes are required. 14. Three cold desserts. a) Neck slices or Neck boned. 7. Competitors are to provide 15. Two of the above desserts b) 1 x shoulder, boned and rolled, their own pots, pans, tools and Class 20: Beef - Practical (competitors choice) must be 1. Freestyle. tied or netted ready for roasting. utensils. Cookery by MEAT & LIVESTOCK typically Emirati 2. 120 minutes duration. c) 3 pieces shoulder chops. 8. All brought appliances and AUSTRALIA 16. Only the above dishes are to be 3. Hand carved work from competitor’s d) Spare ribs. utensils will be checked for presented, no other dishes are to be own fruit\vegetables. e) 1 x 8 rib Frenched rack. suitability. 1. Time allowed: 60 Minutes added. 4. Competitors to use own hand-tools f) Mid-loin chops from a short loin 9. The following types of pre- 2. Prepare and present for four 17. Maximum available space for and equipment. g) 1 x Loin – eye. preparation can be made for the persons: Three types of hot presentation is 180 cm x 75 cm. 5. No power tools permitted. h) 1 x Tunnel-boned leg tied or practical classes: mezzeh and three types of cold 1. Time allowed 60 minutes 18. Competitors must ensure their 6. Pre-cleaned, peeled material is netted for roasting. hh Vegetables/fungi/fruits; washed mezzeh. 2. Prepare and present four exhibit is presented neatly so as to allowed, but pre-sliced/carved will i) 1 x Seam-boned leg trimmed into & peeled – but not cut up or 3. Only one (if any) of the following identical main courses using fit the available space result in disqualification. its 4 primal cuts plus its bone-in shaped. types of mezzeh may be Australian Beef as the main 7. Each competitor will be supplied shank. hh Potatoes washed and peeled – displayed: humus, tabouleh, protein item. Practical Artistic with a standard buffet table on but not cut up or shaped. babaganough, fatouche, 3. Any cut of beef with the Class 14: Individual Ice Carving which to work. Notes on the Practical Cookery hh Onions peeled but not cut up moutabel. exception of tenderloin can be 1. Freestyle. Classes hh Basic dough can be pre- 4. The mezzeh can be used. 2. 90 minutes duration. Class 17: Dressed Lamb - Practical These notes pertain to all practical prepared. representative of any of the 4. Present the main courses on 3. Hand carved work from one large Butchery by MEAT & LIVESTOCK cookery classes. They should be read in hh Basic stocks can be pre- following countries: individual plates with appropriate block of ice (provided by the AUSTRALIA combination with the brief of the class prepared. hh Lebanon garnish and accoutrements. organisers). entered. hh Basic ingredients may be pre- hh Syria 5. Typewritten recipes are required. 4. Competitors to use own hand-tools Due to the fact that only one hour is weighed or measured out ready hh Jordan and gloves. given to complete the competition; for use. hh Morocco Class 21: Emirati Cuisine - 5. A non-slip mat is mandatory. competitors are allowed to bring with hh Fish may be scaled and filleted hh Egypt Practical Cookery 6. Before the competition starts, 1. Prepare a whole, fresh, dressed lamb them an extensive mise-en-place; and the bones cut up. hh Tunisia 1. This class is designed to ensure competitors will be allowed 30 carcass into various ready-to-cook however, there are restrictions on how hh Meat may be de-boned and the 5. Dishes must represent a variety that the tradition of Emirati minutes to arrange and temper the joints and pieces, some as required much pre-preparation the judges will bones cut up. of cooking methods and the use Cuisine is preserved and ice block. by the organisers, the others to accept. In all cases, the preparation, 10. No pre-cooking, poaching etc. is of ingredients as used in the promoted through professional 7. The use of power tools is forbidden. competitor’s choice. production and cooking skills of each allowed. Arabic restaurants of the UAE. chefs. 2. Make a presentation of the finished competitor must be demonstrated 11. No ready-made products are 6. Rahma olive oil must be the only 2. Prepare and present two plated Class 15: Ice Carving Team Event cuts and off-cuts for exhibiting to during her/his time in the kitchen. allowed. olive oil used in the creation of portions each of three Emirati 1. Freestyle. the judges. 1. All food items must be brought 12. No pork products are allowed. these dishes. dishes according with the 2. Two persons per team 3. Cuts/joints can be suitable for to the Salon in hygienic, chilled 13. No alcohol is allowed. 7. Present the mezzeh in four equal following criteria: 3. 120 minutes duration. foodservice or suitable for a retail containers: Thermo boxes or 14. If a farce is to be used for stuffing, portions. 3. Prepare and present two plated 4. Hand-carved work from three butchery display. equivalent. Failure to bring filling, etc., at least one of the 8. Two portions will be served in portions of any one of the large block of ice (provided by the 4. Organisers will supply the dressed food items chilled will result in four portions of the farce must be the public restaurant and two following dishes: organisers). lamb for this class. disqualification. prepared in front of the judges to portions will be presented to the hh Balalit 5. Competitors to use own hand-tools 5. Each competitor will have one 2. All dishes are to be served in a show the competitor’s skill judges. hh Kabeesa and gloves. banquet table (supplied by the style equal to today’s modern 15. Within 10 minutes after the end 9. Typewritten recipes are required. hh Assedat Bobal 6. Non-slip mats are mandatory. organisers) on which to work. presentation trends. of the competition, competitors 4. Also prepare and present two

50 51 January 2014 Gulf Gourmet January 2014 Gulf Gourmet

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

plated portions each of any two of below competitors must also enter Class 24: Ovo-Lacto Vegetarian Emirates Salon Culinaire Dubai points tally for Best Artist Trophy a 89 – 80: Silver Medal with the following dishes: for class 22 Emirati Cuisine Practical Three-Course Menu 2014 AED: 500/- per person competitor must win at least three Certificate. hh Margougat Al Khudar Cookery. 1. Present a plated three-course medals one of which must be a gold 79 – 70: Bronze Medal with hh Thareed Laham vegetarian ovo-lacto meal for one CLOSING DATE: medal.. Certificate hh Margougat Al Dijaj Class 23: Dressed Chicken – person. 5. Closing date for entries is January 60 – 69: Certificate of Merit hh Maleh Biryani Dressed Fish - Supplementary 2. Suitable for dinner service 31st 2014 However, many are BEST ARAB NATIONAL: Thereafter Certificate of Participation hh Samak Mashwi Class: 3. The meal to consist of: often fully subscribed and closed i. Class # 14. An Arabian Feast hh Machboos Samak 1. Practical Butchery Fish and Chicken hh An appetizer well before the closing date. ii. Class # 19. Arabic Mezzeh - Corporate and Establishment 5. Emirati cuisine with traditional Class for Young Chef of the Year hh A main course Practical Cookery Trophies presentation and serving as would Trophy. hh A dessert TROPHY ENTRY: iii. Class 22: Emirati Cuisine - The corporate and establishment be found in a family home of the 2. Competitors are to supply their own 4. To be prepared in advance and Entrants to a trophy class must Practical Cookery trophies available are: United Arab Emirates. whole fish and whole chicken, all displayed cold on appropriate enter and finish in all and only those iv. In order to qualify for inclusion 6. Competitors must bring their own utensils and chopping boards. plates. classes that pertain to the trophy for in the points tally for Best Arab Best Effort by an Individual plates/bowls for presentation and Time allowed 1 hour in 30 minute 5. No meat, chicken, seafood or fish which they are entering. No other National Trophy a competitor Establishment – The Emirates all necessary mise-en-place for the sections as below: to be used, (meat-based gelatin classes may be entered into by a must win at least one medal. Salon Culinaire meals Chicken: glaze to enhance presentation is trophy entrant. This trophy is awarded to the 7. The judges will check appliances 3. Time allowed 20 minutes accepted). Trophies are awarded on the highest YOUNG CHEF OF THE YEAR establishment whose competitors and utensils for suitability 4. Take a whole fresh chicken and 6. Total food weight of the four plates aggregate points from all three See Classes for Entry Document. gain the highest total combined 8. Typewritten description and recipes prepare from it the following: should be 600/700 gms. classes. points from the medals won from all are required 5. One breast skinless. 7. Typewritten descriptions and The required classes are: JUDGING AND THE of their entries. 9. Time allowed 60 minutes to present 6. One breast skin-on. recipes required. AWARDS SYSTEM all three recipes 7. One whole leg, skin-on, and tunnel- 9. Maximum area w75cm x d75cm. BEST CUISINIER: A team of WACS (The World Best Effort by a Corporation – boned, ready for making a ballotine. i. Class #10. Five-Course Dinner Association of Chef’s Societies) The Emirates Salon Culinaire Class 22: HUG AG - Savoury or 8. One thigh boneless. ADDENDUM – The Menu by Australian Meat approved international Judges This trophy is awarded to the Dessert Creations 9. One drumstick. Emirates Salon ii. Class # 21. Beef Practical Cookery will adjudicate at all classes of the corporation whose competitors gain 1. This is a static class featuring 10. Two wings prepared for pan frying/ Culinaire 2014 by Australian Meat competition: using WACS-approved the highest total combined points savoury or dessert HUG pastry grilling. VENUE & ENTRY FEES: i. Class # 20. Fish & Seafood methods, criteria and documents from the medals won from all of their shells suitable for dinner service. 11. Carcass prepared for stock. 1. The Emirates Salon Culinaire will be Practical Cookery by MITRAS www.worldchefs.org entries. 2. One or the other type of shell must After 20 minutes: held during the Gulf Food Hotel and In order to qualify for inclusion in the After each judging session, the be used exclusively: not both and 12. 10 minutes to explain to the judges Equipment Exhibition from February points tally for Best Cuisinier Trophy judges will hold a debriefing session Point Value of each Medal Won: not a combination of the two. the method of preparation of a 23rd to 27th 2014. a competitor must win three medals, at which each competitor attending Gold Medal with Distinction: 6 Points 3. Pastry shells will be supplied by classical chicken stock. 2. The venue is at the Dubai at least one of which must be a gold may learn something of the thinking Gold Medal: 5 Points ARAMTEC. Fish: International Convention & medal. behind the judges’ decision. Silver Medal: 3 Points 4. Present four different plates using 13. Time allowed 20 minutes. Exhibition Centre Competitors will not be competing Bronze Medal: 1 Point two HUG shells per plate (i.e. 14. Take a whole fresh Sherry or other 3. The entrance fee for single entries BEST PASTRY CHEF: against each other: rather, they exhibit eight shells in total). sustainable fish species of the is Dhs.100 (AED. One Hundred) per i. Class # 01. Practical Cake will be striving to reach the best Rules and 5. According to exhibitor’s choice: All Arabian Gulf waters. person per class, unless otherwise Decoration by Masterbaker possible standard. The judges will Regulations four plates are to be savoury HUG 15. No imported type of fish is to be stated in the Rules and Regulations ii. Class # 03. Four Plates of Dessert then apportion marks that accord NB: shells OR all four plates are to be used. or the Class Briefs. iii. Class # 06. Friandises, Petites with their perception of the standard 1. Please read the following sweet (dessert) HUG shells. 16. Gut, clean and fillet the fish. 4. The fee for entry to the trophy Four by Masterbaker reached. The competitor will then regulations carefully. The 6. To be prepared in advance and 17. One fillet with skin on. classes is as follows: In order to qualify for inclusion in receive an award commensurate with instructions contained herein displayed cold on appropriate 18. One fillet skinless. i. Best Cuisinier – The Emirates Salon the points tally for Best Pastry Chef his/her points tally for the class. are mandatory. Non-compliance plates. 19. Cut each fillet into as many 140gr Culinaire- Dubai 2014 AED:500/- Trophy a competitor must win at In theory, therefore, everyone in a with any of the points mentioned 7. Typewritten description and recipes size servings as possible. per person least two medals one of which must particular class could be awarded a could lead to loss of marks or required. After 20 minutes –10 minutes to: ii. Best Pastry Chef – The Emirates be a gold medal.. gold medal. Conversely, it could be complete disqualification. 8. Maximum space available: 75cm x 20. Explain to the judges the usage of Salon Culinaire- Dubai 2014 possible that no awards at all are 2. The Briefs of the Classes for Entry 75cm. any left overs. AED:400/- per person BEST ARTIST: made. document also forms part of 21. Explain to the judges the method of iii. Best Artist – The Emirates Salon i. Class # 07. Chocolate Showpiece these Rules and Regulations and YOUNG CHEF OF THE preparation of a classical fish stock Culinaire- Dubai 2014 AED:500/- ii. Class # 09. Open Showpiece The scaling for awards in all must be read in conjunction with YEAR ENTRIES Competitors will be marked on knife per person iii. Class # 15. Individual Ice Carving classes is as follows: this document. Entrants for The Young Chef of the Year skills, clean bone work, meat left on iv. Best Arab National – The Emirates iv. Class # 17. Practical Fruit & Points 3. Other regulations relevant to trophy must enter the following classes carcass, wastage, basic knowledge of Salon Culinaire- Dubai 2014 Vegetable Carving by Barakat 100: Gold Medal with Distinction with a particular competition would and no others. questions asked about the preparations AED:300/- per person Quality Plus Certificate. appear on the last page/s of this In addition to classes 24 & 25 here of stocks. v. Young Chef of the Year – The In order to qualify for inclusion in the 99 – 90: Gold Medal with Certificate. document.

52 53 January 2014 Gulf Gourmet January 2014 Gulf Gourmet

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

PARTICIPATION: written in block capitals) appears Fax :+( 9714) 3473742. Email: EXHIBITS: marshals, whichever is the helpers will not be allowed access 4. Participation at competition is open on your entry-form exactly as you [email protected] 40. Each exhibit must be the sooner. to the awards area. to anyone professionally employed would wish it to appear on any bona fide work of the entering 52. Exhibits may, at the discretion in the preparation of food. certificate, letter of participation or COMPETITORS AND HELPERS: competitor. It must be solely of the organisers, be moved to COPYRIGHT: 5. Unless the organisers specifically posting of results. 29. Each competitor is allowed one the work of the competitor and a separate enclosure, there to 64. All exhibitors and competitors mention a class as being a team 20. Any applications for amendments helper to assist with carrying must be certified as such by his remain for part or for the duration assign all rights concerning event, all classes are for entry by a to letters or certificates will equipment. No other help is Head of Department or General of the exhibition. videos, photographs, menus, single competitor. necessitate: a) Return of the allowed to a competitor within the Manager. 53. Failure by a competitor to register recipes, exhibits, sound 6. Competitors are restricted to one original certificate b) A written preparation area. 41. Each exhibit must be a or exhibit at the specified time recordings etc. to the Emirates entry per class. confirmation from the executive 30. A helper must be junior in rank to completely original work, it could result in disqualification. Culinary Guild. 7. With the exception of those chef c) A pre-paid fee of Dhs: 100/- the person he/she is helping. must not have been displayed 54. Exhibits which are removed by entering for the Best Artist trophy, (AED: One-hundred) per certificate. 31. A competitor must wear full; freshly previously (in whole or in part) competitors without permission DISCLAIMER: competitors are restricted to laundered chef’s uniform with in any competition or exhibition of the organisers will not qualify 65. The organisers are entitled to entering a maximum of three HYGIENE: appropriate headgear and footwear whether private or public. for any kind of award. cancel or postpone the Salon, or classes. 21. A professional food-safety company when attending at the exhibition. 42. All exhibits must be of edible to alter the duration, timing or 8. Competitors entering to win a will oversee all aspects of hygiene 32. A competitor’s helper must wear substance except for framing, COMPETITION MARSHALS: schedule of any event. trophy must participate fully in practice at the competition. full; freshly laundered chef’s uniform socles and stands where they are 55. A Marshal-at-arms will be 66. The organisers reserve the right every class entered in order to 22. It is quite possible that the with appropriate headgear and allowed. recognisable by a badge to cancel any classes or limit qualify. Municipality Food Control Section footwear when attending at the 43. It is forbidden to use any living displaying the logo of the the number of entries or extend, 9. Competitors must attend and will conduct its own hygiene exhibition. entity whatsoever as part of an Emirates Culinary Guild and the modify or revoke any of the rules participate on the date and at the inspections as and when it sees fit. 33. Competitors that are incorrectly exhibit (e.g. tropical fish). legend ‘Marshal’. and conditions without being time allotted to them. 23. The organisers have no control over dressed at a competition will not 44. It is forbidden to depict religious, 56. Marshals are charged with held liable for any claims for these two entities. Should either have their exhibits judged. nude, semi-nude or political ensuring that the rules and compensation whatsoever. COMPETITION ENTRY: raise an objection to the standard of 34. Helpers that are incorrectly themes in an exhibit. regulations of the competition 67. The organisers will not under 10. Please note that there are different hygiene of any particular person or dressed will not be admitted to the 45. All exhibits must be suitable for are observed by all concerned. any circumstances be held forms for different types of entry; team, that person or team will not exhibition. presentation as a decorative item 57. Competitors, helpers and visitors liable or responsible for the ensure that the correct form is be allowed to compete 35. Logos, marks and identifying colours in a restaurant or banqueting are all obliged to cooperate with loss or damage of any exhibit, being used. provided by the organisers must setting. the marshals - without question, equipment, goods, persons or 11. Complete the entry-form according THE SECRETARIAT: be worn by competitor throughout 46. An exhibit must not carry at all times. personal effects. to the instructions on the form. 24. The Emirates Culinary Guild the competition in the position any logo, label or mark of 12. Completed photocopies of the (ECG) is the body responsible for indicated to them by the organisers identification; however, AWARDS: QUERIES: entry-form are acceptable. the creation, organisation and at the time of registration. competitors must be able to 58. Gold, silver and bronze medals 68. All queries must be submitted 13. Submit the completed form to the administration of the competition. 36. Logos, marks and identifying colours identify their exhibit if required. and certificates and certificates by email to: [email protected]. organisers along with the requisite 25. The competition is governed by and provided by the organisers must 47. Competitors are responsible for of merit are awarded solely at the The question and answer to each fee. construed according to the rules of be worn by helpers throughout their exhibits and should ensure discretion of the judges. query will be broadcast to all 14. Fees must be submitted along with the organisers. the competition in the position that they are available in their 59. The decision of the judges is final entrants. completed entry forms. indicated to them by the organisers proper place for judging on the and each competitor is required 15. Fees are payable to: 26. The organisers have sole authority at the time of registration. day and time specified. to abide by it without comment. > Account Name: The Culinary to adjudicate on any matters 37. A competitor entered in a practical 48. No preparation or finishing 60. Medals will normally be Alliance FZ LLC pertaining to the competition. competition must register at of exhibits is allowed in any presented at 18:00 each day. > Bank: Standard Chartered Bank - 27. Entrants’ acceptances of least thirty minutes before the area except the designated This may change according to Bur Dubai (UAE) participation in the competition commencement of the competition preparation area at the rear of the circumstance. > IBAN: are construed as confirmation otherwise the competition slot will competition area. 61. Any medal or certificate that is AE400440000001207870301 of their undertaking to submit be given to a waitlisted competitor. 49. Finished exhibits must be placed not accepted by the competitor > SWIFT Code: SCBLAEADXXX unconditionally to the jurisdiction 38. Any competitor not in place and in the position indicated by the or his/her helper at the 16. Entries are accepted strictly on a of the organisers in regard to all ready to start at least five minutes organisers. presentation ceremony for that first-paid, first-accepted basis aspects of the Emirates Salon before the time a competition 50. No interference with an exhibit day will be forfeit, unless prior 17. No entry is accepted until the Culinaire. commences, will be disqualified. is allowed once the organisers arrangements are made with the appropriate fee has been received. 28. The address of the ECG for all 39. Competitors and helpers are have deemed it as submitted for organisers. 18. Entry Fees are non-refundable. correspondence and inquiries forbidden from approaching or judging. 62. A competitor or his/her helper referencing culinary competitions speaking with or at a judge without 51. Competitors must leave the must be correctly dressed as CERTIFICATES AND LETTERS OF is: The Emirates Culinary Guild, the express permission of the judging area as soon as their stipulated in the rules when PARTICIPATION: PO Box 71963 Dubai, United Arab organisers. exhibits are in place or when collecting medals or certificates. 19. Ensure that your name (clearly Emirates. Tel: + (9714) 3403128. instructed to leave by the 63. Incorrectly dressed competitors/

54 55 January 2014 Gulf Gourmet January 2014 Gulf Gourmet N ew Me m ber N ew Me m ber

The U.S. Meat Export Federation (USMEF), headquartered in Denver, is a non profit trade association responsible for developing international markets for the U.S. red meat industry.

Through its worldwide network of offices and representatives, including the Middle East, USMEF manages to create new opportunities, develop existing international markets and enable U.S. companies and U.S. products to become integral parts of international red meat markets

USMEF shares its local intelligence and more than three decades of experience with U.S. exporters, traders and buyers in addition to foodservice operators, end users and processors in each market.

USMEF’s mission is to increase the value and profitability of U.S. beef, pork and lamb industries by enhancing demand for their products in export markets through a dynamic partnership of all stakeholders.

Market development activities are carried out and fall into several Mohammed Al Hammali (Finance and Administration Manager) primary areas: and Jiji Mathews (GM Sales) receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Michael Marketing – Creating demand in international markets for U.S. meat through promotions, trade seminars, Bassam Bousaleh receiving the membership certificate for USMEF from Chef Uwe Micheel, President, Emirates Culinary Guild Supreme Foods Group - Established With a vision focused on ‘ adding consumer education, advertising and in 1962 SFG has grown into a leading value to life’ and living by our values, public relations. manufacturer and distributor of food and SFG is expanding its international Trade Servicing – Working to bring These activities focus on total Carcass members, participation in regional agricultural products. presence by brand building and buyer and seller together and by Utilization to maximize export and international trade shows, market continued investment in the food and conducting both market and product demand for value-added products research and seminars on technical With over 1800 employees and 9 agriculture sectors. research. and “Underutilized” cuts. USMEF issues as well as chef training and branches spread across 7 countries, Market Access – Providing the U.S. also provides trade and HRI services culinary initiatives. SFG is strongly positioned to service The Companies activities include government and industry with the to help its members better identify our valued customers in agriculture, efficient logistics network servicing the manufacture and sale of further market intelligence necessary to and reach new market opportunities. To learn more about USMEF, please visit retail, food service and QSR. Building in excess of 2200 daily deliveries processed poultry products (coated secure, maintain and develop fair and Such services include breaking news our website www.usmef.org. For your on a fully integrated poultry operation encompassing ambient and cold chain and marinated products) to the QSR reasonable access to international about the industry, updated lists inquiries, kindly contact [email protected] SFG has developed a broad and highly distribution. segment in the GCC and Levant. markets. of trade leads, U.S. suppliers and and [email protected] .

56 57 Did you know…

January 2014 Gulf Gourmet The United States is the world’s largest cheese producer, with an award-winning portfolio of over 400 premium cheese varieties, from European- style cheeses to American Originals. N ew Me m ber Enhance your culinary creations… with cheese from the United States

nd the chefs arou world vating capti tes, Sta Nisham Mohideen (General Manager - UAE Sales) and Rajesh Balan ited (Sales Manager -Food Service) receiving Emirates Culinary Guild Un M n the Membership certificate from ECG President Chef Uwe Michael onterey Jack: Crafted i

AL ISLAMI FOODS CO. - For more than quality, taste & wellness has helped four decades, Al Islami Foods has been at us to set the quality benchmark in the the forefront of the UAE’s development Halal food industry. Al Islami Foods has by providing nutritious and high-quality been recognized and awarded the Dubai U.S. Smoked Monterey Jack and food products for the region’s consumers. Quality Award in 2003, The Mohammed Roasted Chicken Croquettes Today, Al Islami Foods has grown to Bin Rashid Al Maktoum Business Ingredients: Procedure: be one of the GCC’s most recognisable Award for the Supply Chain & Logistics 1 whole roasted chicken, reserving Reduce roast chicken drippings to sauce. Boil chicken and trusted brands, serving millions of chicken – Al Islami has strengthened Category 2008 and the Best New Halal skin, meat, bones and drippings bones with milk for 5 minutes. Remove from heat and customers in the region and beyond. its presence in further processed food Food Category at the Gulf Foods in 2010. 2 l of milk cover for 4 hours. Strain milk and simmer with salt and category by using only the most carefully This is a testimony to our commitment 180 g butter nutmeg, keeping milk hot but not boiling. In a large sauté The Al Islami Foods story began in the selected ingredients and raw materials to the Halal Food industry. ½ tablespoon olive oil pan, create a béchamel sauce by melting butter with olive “The smoky aroma of the monterey jack early 1970’s, when Hajj Saeed Bin Ahmad for its food production. The company 210 g fl our oil, adding fl our and stirring continuously on low heat for cheese makes the dish taste like the chicken Lootah set up the Dubai Co-operative produces a large range of real Halal meat Al Islami Foods is committed to working 4 hard-boiled eggs, minced 10 minutes. Add the hot milk in 4 portions, stirring continu- Society. With relentless dedication, products such as burgers, sausages, with Chefs in order to provide time has been roasted on a traditional wooden oven, and the texture of the cheese blends 200 g smoked U.S. monterey jack ously for another 8 minutes, then cook for 20-30 minutes. untiring efforts and outstanding kebabs, minced meat, nuggets and more. saving & innovative solutions in the perfectly with the béchamel to give a cheese, cubed Add reduced chicken drippings, chopped meat and skin, integrity, the company soon began to set kitchen. Our strength in the industry’s pleasant elasticity to the fi nal product.” Flour, for coating and cook for 10 minutes. Add hard-boiled egg and cheese standards for others to follow.Over the After decades of building consumer best practices since inception has led us –Chef Carlos Delos Mozos, Executive Chef, Beaten egg, for coating until melted. Place hot mixture on a non-stick or buttered years, Al Islami Foods’ strict adherence confidence in providing high quality to be recognized as one of the leading Crowne Plaza Dubai, Sheikh Zayed Road Bread crumbs, for coating tray, cover and refrigerate. Form chilled dough into golf to food safety and hygiene has earned products, Al Islami Foods is proud to food solution companies in the region. sized balls, coat with fl our, egg and bread crumbs, and Sunfl ower oil, for frying it the trust of millions of customers, strictly adhere to the highest standards Our team can work hand in hand with chill for at least one hour. Deep fry in sunfl ower oil. who continuously seek high-quality and of production & quality control. Our the chefs to deliver customised products U.S. cheese is already available in your market, check today with your local importer/distributor healthy food on their dinner tables.In certification in HACCP along with our to ensure time saving, high quality and or contact USDEC for a list of local suppliers: addition to its first product line – frozen strong commitment to 100% Halal in consistent products to the dinner plate. USDEC Middle East (AMFI) • Beirut, Lebanon • Email: amfi [email protected] • Phone: (961-1) 74378, 741223

The U.S. Dairy Export Council (USDEC) is a free resource to help you ﬁ nd additional information on U.S. cheese applications and distribution channels. We are a non-proﬁ t, independent membership organization that represents the global trade interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders. 58 ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC Ocially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively inuencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also inuences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% 62 member directory Andy Fernandes, Atlantic GulfTrading +97150 5530997,[email protected] Business DevelopmentManager Majid Ali ASAAT (lSharqqsaaTradingCo) Email: [email protected] Mr. SyedIqbalAfaq Aramtec Email: [email protected] Tel: +961-1-740378/741223751262 Simon Bakht Arab MarketingandFinance,Inc.(MF) PO Box-42941,Dubai. Burj KhalifaStreet,BusinessBay, 1507/8, 15thFloor,MetropolisTower, Tel +97144565878,Fax-4565879 Global MarketingManager Mr. AshwinVRuchani ANGT LLC–NONIONS/IPPY Email: [email protected] 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 January www.atlanticgulftrading.com [email protected] Mobile:+971 505096594 Tel: +97143589250,Fax:3254961 P.O.Box 2274,Dubai,U.A.E.

ManagerAdmin&Sales Gulf Gourmet Gulf member directory ECG Corporate

Executive Secretary,ElfabCo.L.L.C., Ms. SabihaA.Masania Elfab Co. Email: [email protected] Mobile: 0505543049,Office:048873644 Mr. AndrewAshnell Ecolab GulfFZE Website: http://www.dole.com 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) diversey.com sealedair.com, Web:www.sealedair.com |www. Mob: 97148819488,Email:peter.kanneth@ ing &CommercialLaundr,Tel:97148819470, Peter Kanneth,Sales&MarketingDirector,Lodg Diversey GulfFZE [email protected] e-mail [email protected] Mob +971508181164 Vivette Dilmah Tea [email protected] +971 42671868,506554768 Suresh K.P Diamond MeatProcessingEst.(AlMasa) Mail: [email protected] UAE mobile:+971(0)566047411 Mobile: +49(0)17617617252 Fax: +49(0)8847414 Tel: +49(0)884767815 Mr. GerhardEichhorn Convotherm Email: [email protected] Office No:+97143311789 Mr. AntoineMassé Boecker PublicHealthFoodSafety Mr. K.Narayanan Bakemart International Email: [email protected] Fax.: 97148857993,Mobile:971508490250 Tel.: 97148857575,Direct:8857787 Jebel Ali,Dubai,UAE P.O. Box3352,DubaiInvestmentsPark,Phase 2 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 protected] Email [email protected] Phone :0097142675406 Mob :00971505521849, Manager -Operations

- E-mail: [email protected] Mob: 050-8521470 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. Box 5927, 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 Food Service Samer AbouDaher Fonterra sultants.co.uk Corporate Website:www.focusmanagementcon 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], Tel: 97165341326, 971502638315, Mathew,SalesManger,Mob: Martin Fanar AlKhaleejTr Email: [email protected] Office No:043391149 Mobile No:0506253225, Mr. ThomasDas Faisal AlNusifTradingLLC Emai: [email protected] Office No:042672424 Mobile No:0506572702 Mr. RonPilnik Emirates SnackFoods Email: [email protected] 042861166 Mob: 0504533868,Off: Mr. PierreFeghali EMF miratesLLC

- Email: [email protected] Office No:043523001 Mobile No:0506546661 Mr. JagdishMenon Mitras InternationalTradingLLC Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO MiddleEastFZE Email: [email protected] Office: +97317223003,Mob:39965655 Rodney Sims Meat LivestockAustralia(MLA) Email :[email protected] Phone:- 043477086 Mob:- 00971505548389 General Manager–Operations Mr. SagarSurti Masterbaker Email: [email protected] Mobile No:0504907980 Mr. SajjuBalan Lamb Weston Email: [email protected] Tel: 00971503472049 Mr. AlenThong John HoltFoods [email protected] Office No:048819470 Mobile No:0504594031 Mr. MarcRobitzkat Johnson DiverseyGulf Email: [email protected] Office No:065029239 Mobile No:0506345481 Mr. SyedKazimNajam IFFCO Foodservice Mob +971507648434,www.aramtec.com Khaleej Times Office, PO Box6936,AlQuozIndustrialAreaNo.1,Near DistributionUAEandOman:Aramtec, service www.hug-luzern.ch, www.facebook.com/hugfood [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 Website. www.bayara.ae Email. [email protected] Mobile. +971506512378 Manager -Foodservice Mr. HimanshuKothari Gyma FoodIndustriesLLC

- 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 [email protected] +971 43210700 Carlos Salas Pro Chile E-mail: [email protected] AMFI, BeirutLebanon Mobile: 050.358.9197 (TEL) 961.1.740378,(FAX) 961.1.740393 Bassam Bousaleh Pear BureauNorthwest Email: [email protected] Mobile: +971504543681 Tel: +97148849555 Lorena Joseph Co LLC. Ocean FairInternationalGeneralTrading [email protected] Tel: +97142676223Fax:2583655 PO BOX37015DubaiUAE Oasis FoodsInternationalLLC [email protected] Mr. Vikram Subbiah Nestlé ProfessionalME [email protected] +971-4-3208889, 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] M:+971505587477 port Dept.), T: +97172041336,F:+97172041335, Regional Director-SalesMENA(Ex Elias Rached, Tel: +49(5331)89207,Email:[email protected] Mr. StephanKammel, GmbH &Co MKN MaschinenfabrikKurtNeubauer

- Email: [email protected], Tel: 0097148868111,Mob:00971505578118 Jiji Mathews,GeneralManager-Sales Supreme FoodsGroup Email: [email protected] Tel: 0097165339719 Mr. AjitSawhney SAFCO 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&Trading 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 January 2014 January Gulf Gourmet Gulf

63 member directory January 2014 Gulf Gourmet F unny S ide Up

Corporate Senior Renewal

Senior Young Chef Email: (under 25 yrs below)

FOR OFFICIAL USE ONLY

SHOPPING

Fees: SPOUSES 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 nce in a way wives ask their advantages to be taken, it is a campaign, selling a new cheese brand with pumpkin reconmmendation). husbands to go and do the a voyage of discovery. pieces who are we to deny her the Dhs.350/=joining. Includes certificate; member-pin, member medal and ECG supermarket shopping. This is satisfaction of buying one packet. an assignment fraught with So what if this is the fifth free mug ceremonial collar. Dhs. Ohigh adventure because, unlike wives we are getting with the giant sized And if digestive biscuits are going two in 150/=per year thereafter. who buy according to budget, men are toothpaste of a brand we don’t use it, one all wrapped up in cellophane that’s Affiliate Member: Dhs.350.00 for the first year. Dhs.300 per year thereafter. naturally curious and look upon each look at it this way. One more buy and we a steal. expedition as just that...an expedition. have a set of six mugs. Corporate Member Dhs. 20,000 per year Women do not understand this open- We chaps enjoy our shopping, we don’t Men like to investigate new things. If ended approach to shopping that their see it as a chore. To us the aisles are full there is a Stinging Nettle fortified juice husbands have. How do you know of potential excitement, there are new hitting the market we want to know whether you’ll like something until you items to be found, deals to be made, about it, test it. If there is a pretty lady try it out?

65 January 2014 Gulf Gourmet F unny S ide Up

Funny SIDE UP by Bikram Vohra Is your message (continued from page 65) loud and clear? An hour later, refreshed by all the challenges he has faced and overcome (by giving in and buying anything that tickled his fancy, roused his curiosity or awakened his imagination) Husband comes home as triumphant as Hagar the Horrible after one of his campaigns.

The wife begins to take out the stuff.

The conversation goes something like this:

Why did you buy strawberry milk?

It was on half price.

No one drinks strawberry milk in the house, our children are in college and See what I mean, no feel for things. what is this? Can I help it if there is this monthly clean It is a dried Thai fish, it was intriguing. up of the fridge, where evidence of this free spirited shopper is flung away. Like Intriguing, intriguing is reading a book Men like to investigate new garlic bagels, tomatoed herrings, red or watching Criminal Minds why did things. If there is a pretty lady lumpfish caviar, pumpernickel, lowfat you buy Bobbin’s raspberry nectar, selling a new cheese brand rice pudding, carrot halwa studded with what possesses you to do these things cashews, half eaten cans of cheese and and this onion cheese, who eats onion with pumpkin pieces who are spaghetti with chopped chives and cheese? we to deny her the satisfaction ourgettes steeped in olive oil dressing that was going for 30 percent off. So you You haven’t tried it yet. of buying one packet. win some, you lose some, way it goes. The carrot halwa wasn’t that bad. And why three jars of lemon curd. and we must investigate it. Women don’t. Cramp our style, that’s what these ladies Content-Farm.com is an international network of business and lifestyle journalists, You got one free if you bought two. Like I was in the shops yesterday and do ,they don’t understand the nature of copywriters, graphic designers, web developers and communication specialists they were selling teabags with a free jar true shopping. that have come together to create an ecosystem for content marketing. Yes, dear, but we don’t eat lemon curd of jam. So I bought it. Bargains are made Our role is to understand your target audience, get the message right and to and did you have to buy cinnamon bread? of such deals. Excuse me, Sir would you like to try our deliver your message in a format that is cost-effective, has maximum impact new cucumber cheeselings with eggplant and increases the return on your marketing dollars. We have: The man said it was a new flavour, My wife said, 200 teabags, whatever for? flavouring. seemed worth a shot. • Wordsmiths to fine-tune your message to suit your audience profile. We got the jam free. But we don’t eat Of course, I would. • Designers to package your message for web, print or social media. That’s just the point. We want to take jam. Yes, we do. • Editorial teams to publish newsletters, brochures, magazines and books. that shot. Women don’t. We want • Digital experts to build websites or to manage your email and to check out the new, the exotic, the No, we don’t, open the fridge and see Bikram Vohra has been the Editor of 11 social media communication. special. Women don’t. To us a new cold the last jar, it has been there for yonks, newspapers including Gulf News, Khaleej To know more contact [email protected] or call +971-55-7174842. drink flavour, a new cereal, a fruit pulp, a besides which you don’t like strawberry, Times, Bahrain Tribune, Emirates Evening pastry, a hair gel, a cologne is a beacon why did you buy it? Post and helped in setting up Gulf Today

print & digital publishing

66 Contact us at: Nestlé UAE L.L.C., P. O. Box 52185, 3rd Interchange, Nestlé Building, Al Quoz, Dubai, UAE T: +971 4 4088102 F: +971 4 3410159 [email protected] Gulf Gourmet The French Connection January 2014