Catering News ME by BNC Publishing

COVER

FOOD ECONOMY

THE FORUM

CONSUMPTION VS WASTAGE

FOCUS CHOCOLATE

CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE FEBRUARY 2015

$&-&#3"5*/( 5)&

&%*5*0/ 0' (6-'00%

CONTENTS

08 |

NEWS

16 |

tHE fOruM

24 |

cOuNtdOWN

28 |

cOvEr StOry

42 |

iNduStry NEWS iN briEf

a grOup Of ExpErt cHEfS diScuSS fOOd WaStagE & cONSuMptiON

SHOWcaSiNg tEN rEcENtly OpENEd rEStauraNtS aNd a variEty yEt tO OpEN

cElEbratiNg tHE 20tH EditiON Of gulfOOd

xaviEr tHurEt diScuSSES WHy HE trailS tHE glObE EducatiNg SuppliErS abOut tHE WOrld Of cHEESE

46 |

caSE Study

50 |

viEW pOiNt

56 |

fOcuS

frESH ExprESS llc a faMily grOWN paSSiON

WHat tHE ExpErtS HavE tO Say

takiNg a lOOk at tHE barry callEbaut cHOcOlatE acadEMy iN dubai

60 |

cOffEE cOrNEr

67 |

fEaturE

iNduStry trENdS aNd a bariSta updatE

cHEz cHarlES diScuSSES HiS idEalS bEHiNd quality prOducE

FEBRUARY 2015 CATERING NEWS ME

56 Managing Director Walid Zok Walid@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net Director Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net Sales Manager Charlotte Ringrose Charlotte@bncpublishing.net Deputy Editor Sophia Soltani Sophia@bncpublishing.net

Art Director Rana Husam Shiblaq Marketing Executive Mark Anthony Monzon

CONTRIBUTORS

$&-&#3"5*/( 5)&

Aaron Greenwood, Charlotte Tuohy The Factory Photography www.thefactory.me

SUBSCRIBE subscriptions@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196

For all commercial enquiries related to Catering News ME contact dom@bncpublishing.net T +971 50 55 97339

&%*5*0/ 0' (6-'00%

All rights reserved © 2014. Opinions expressed are solely those of the contributors. Catering News ME and all subsidiary publications in the MENA region are oﬃcially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by Raidy Emirates Printing Group LLC www.raidy.com

CATERING NEWS ME FEBRUARY 2015

FEBRUARY 2015 CATERING NEWS ME

THE INAUGURAL ISSUE WELCOME TO THE INAUGURAL ISSUE OF CATERING NEWS ME This letter comes to you on behalf of the team at BNC Publishing. This serves as our introductory note for you, the reader, to get to know the direction and the scope of what we tions to come. As a B2B title, BNC Publishing would like to put forward industry information, relevant market insights, and segment trends that matter to you, as experts in your The year ahead is looking to be the commodities sector within the F&B industry across the GCC region. This was kept in mind during and placed high on the agenda, culminating in our cover feature highlighting the 20th edition of Gulfood. As a trade publication devoted to verse editorial aim partnered with industry overviews will be relayed should be setting the tone for future editions of Catering News ME, and

we intend to grow with fact-based and statistic-backed material that proves valuable to professionals in this ever-burgeoning space. According to CAGR, forecasted growth for GCC food consumption is an anticipated 3.9% in the meat category alone. positive growth for both fruits and vegetables at an average rate of 3.5%. In line with our ambition to grow as a publication, a recent report published by Dubai Chamber estimated that the mammoth Halal food and beverage sector accounted

WAY TOO FRUITY!

COLLAGE CONCEPT, TOO BUSY? COVER

FOOD ECONOMY

THE FORUM

CONSUMPTION VS WASTAGE

FOCUS CHOCOLATE

CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE FEBRUARY 2015

These promising numbers alone indicate that the exceptional human capital and entrepreneurs in the F&B space have much to capitalise on, and our readers can rely on Catering News ME to bring forward that and more in the year ahead.

VERY SLICK. GETTING THERE.

COVER

FOOD ECONOMY

THE FORUM

CONSUMPTION VS WASTAGE

FOCUS CHOCOLATE

DIARMUID O’MALLEY, GROUP PUBLISHING DIRECTOR “Like most professionals, those in F&B are always looking for windows of opportunity and even business development niches. Catering News ME, as part of our trade print and web range at BNC Publishing, will be prioritising that and more in the coming editions. I look forward to working with trusted partners across the F&B sector.”

CATERING NEWS ME FEBRUARY 2015

CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE FEBRUARY 2015

PERFECT, CAN'T WAIT TO SEE THE RED IN FOIL.

FEBRUARY 2015 CATERING NEWS ME

NEWS

Cafe Rouge to open its first venue in Dubai Diamond Lifestyle Limited, managed by Al Masah Capital, operating in the Middle East’s lifestyle hospitality sector conRouge restaurant to the Middle East, which bears the additional status of be-

the portfolio. The Middle Eastern venue will be located in the Souk Madinat Jumeirah; Souk Madinat Jumeirah has long held a position as a cultural and dining destination,

10 homegrown restaurant pop ups at Dubai Food Festival

into its locale, with a plan to attract an array of international guests, including British clientele who will be already familiar with the brand values and story.

GCC FOOD CONSUMPTION GROWTH FORECAST 2012-17 (CAGR)

3.9% FRUITS 3.7% MEAT

GLOBAL HALAL MARKET PREDICTED TO REACH

The Dubai Food Festival’s Beach Canteen is returning for the Festival’s second edigrown restaurants set to pop up in shipping containers on the beach. Running throughout the full duration of the Festival, which takes place from 8

CATERING NEWS ME FEBRUARY 2015

into a single prime location on Kite Beach in Jumeirah, this year’s Beach Canteen will celebrate the emerging scene of indeenced by the diversity of the 200 nationalities that live in Dubai.

US$10 TRILLION BY 2030 (GLOBAL FUTURES AND FORESIGHTS STUDY)

NEWS

MOHAMAD BITAR, JUST FALAFEL FOUNDER & MANAGING DIRECTOR

Dubai Food Carnival extends F&B show to three days Due to popular demand, the Dubai Food Carnival, which is organised by Dubai World Trade Centre will take place bepected to welcome crowds of more than 20,000. more than 35 of the city’s favourite restaurants including newcomers from a selection of Jumeirah Group restaurants including Perry & Blackwelder Smokehouse and Tortuga; Dubai’s homegrown New York-

themed steakhouse, SoHo Grill, as well as Grocer and Provedore. Trixie LohMirmand, senior vice president, exhibitions & events department, DWTC commented on the upcoming festival saying, “Dubai is synonymous with food diversity and we know residents are always keen to try something new, especially in a city which boasts one of the world’s best collections of restaurants.”

DELPHINE RESTAURANT & BAR ARRIVES AT THE H DUBAI

Just Falafel rebrands as JF Street Food In line with the rebrand, the company has collaborated with global fashion industry expert, Asil Attar and her business Lead Associates to organise two simultaneous design competitions featuring the values and heritage of the brand: one to redesign the signature caps and aprons paint a new mural that will feature in its concept outlets. The initiative calls to the creative community in the UAE, who has a passion in art and design. All competition entries will be reviewed JF Street Food Co-founder, Alia Al Mazroui, Asil Attar, the award winning fashion designer Hussein Bazaza and artist MJD Kadi. The two winners will be announced on 22nd February

The acclaimed Hollywood concept from the Innovative Dining Group, Delphine Restaurant & Bar, announced the launch In keeping with the original West Hollywood location, Delphine Restaurant & 10

CATERING NEWS ME FEBRUARY 2015

ern Californian bistro cuisine. Guests can explore a range of tempting options from the à la carte selection of array of signature dishes.

will be seen daily by customers in over 50 outlets worldwide, and their creators will receive an additional prize and mentorship from Asil Attar & Lead Associates.

FEBRUARY 2015 CATERING NEWS ME

NEWS

GLOBAL HALAL MARKET PREDICTED TO REACH

US$10 TRILLION BY 2030 (GLOBAL FUTURES AND FORESIGHTS STUDY)

75% in front of a large number of Princess Mashael launches Services Saudi and Indian business leaders and exSR1bn firm to boost trade med, chairman of Gammon Group. A new company, with an initial capilaunched in Jeddah in association with Prince Saud bin Musaed, president of Gammon Group, to import food and bevhave branches in Bahrain and Qatar. Princess Mashael, wife of Prince Saud, launched the company, S.M. Marketing

Region’s first Street Feast to launch at Abu Dhabi Food Festival

“We will be supplying mainly food, beverages and healthcare products,” said Mohammad Sayed, managing director of the company. “We’ll import products mainly from dian and Filipino community,” he said. The company intends to market products with a total volume of 25,000 tons in the Kingdom monthly.

The inaugural Abu Dhabi Food Festival, running between February 5thStreet Feast as a caravan of international and local food trucks to serve up cuisine from around the world across the emirate. The new concept makes up one of three parts of the Abu Dhabi Food Festival, which will also incorporate the annual Gourmet Abu Dhabi event, and the new Emirati Kitchen. Street Feast will run over three successive weekends and take place in Madinat Zayed, the largest town in the Western Region. Ten international traders will be coming from the UK including vendors, ATE Street Food who specialises in slow cooked meat sliders; Indians

CATERING NEWS ME FEBRUARY 2015

INCREASE IN COFFEE BAGS SHIPPED FROM BRAZIL TO ARAB COUNTRIES IN 2014 (ABCC)

7.5 MILLION KILOS OF TEA RE-EXPORTED IN 2014 (DMCC)

a naan wrap, and Yogusensi with its vendors will include SALT, the UAE’s with a wide variety of local and international food and Desert Chill. Commenting on the festival, Sultan Al Dhaheri, acting executive director tourism, Abu Dhabi Tourism & Culture Authority said, “Street Feast is a new concept to us here in Abu Dhabi and in fact across the region and is sure that we stay on top of the latest culinary trends and set new standards of excellence." Partnering with Real Food Festivals, with its wealth of expertise in delivering successful events, ensures we have all the right ingredients for an amazing event.”

FEBRUARY 2015 CATERING NEWS ME

NEWS

ON THE UP GOVERNMENT RECORDS SHOWED THAT THE TOTAL NUMBER OF FARMS IN THE UAE INCREASED FROM

2,525 IN 1975 TO

5,528

East coast farms in UAE suffer with water problems An estimated 90% of farms on the UAE’s east ing to research from UAE University. Dr Saif Al Qaydi, dean of the College of Humanities and

natural resources such as water and fertile soil and through urban development. “It is clear that 90% of the total east coast farmers have water -

farms in the east have gone out of business since the year 2000 because of limited or depleted

wells on east coast farms, 23% were either dry or the water tainted and unusable.

IN 2012

Palma Hospitality plans 18 outlets over five years

Qatari based Palma Hospitality Group has announced its plans for

cations a year from now, and we are

Mohammed Moutaz Khayyat, managing director, Palma, said “We

We want to bring something new to Doha, and as per our analysis these

CATERING NEWS ME FEBRUARY 2015

franchises will have a great future.” The company is gearing up for this aggressive expansion by undertaking a massive recruitment drive to each of these brands.

The Sous Vide Professional™ by PolyScience

Muddle Me supplies creative and innovative chef and barmen tools / equipment to the Middle East’s leading h o t e l s , r e s t a u r a n t s , bars and clubs. We deal with cutting-edge products and have a passion for pushing the boundaries of creativity within the food and beverage industry. We are committed to providing you access to the very best creative tools in the world. HotmixPRO

Pacojet 2

Gastro

VERT 352 by Omega

Cool BBQ by 100% Chef

9 Tray Dehydrator by Excalibur

hotCHOC by KREBS

Visit us online and discover 100s more creative products email: info@muddle-me.com P . O . Box 57245, Dubai, UAE

facebook.com/muddle.me.online twitter.com/muddleme

tel: +971 4 354 5220

issuu.com/muddleme

fax: +971 4 329 8283

www.muddle-me.com FEBRUARY 2015 CATERING NEWS ME

THE FORUM

CONSUMPTION VS EXPENDITURE Catering News ME empanelled a group of expert chefs to discuss managing food wastage efficiently and costs in comparison to consumption

CATERING NEWS ME FEBRUARY 2015

THE FORUM

Do you think the concept of putting on a brunch is solely to bring in revenue as opposed to the sheer food element? Perrin: for residents where you go out for brunch whether it’s at Saffron Atlantis in a big group or at Yuan where the style is more family-orientated, so depending on the audience for example good food. Triemer: foods like Alessandro said, if it is all about family then you need to stay true to your concept. Falcone: Of course we don’t try and display a brunch as merely revenue, but it is clearly a big part of the revenue market. With a brunch, comes big exposure, which will subseyou can anticipate that between six -hundred people could turn up throughout the day. Saxena: It depends on the hotel, we started our brunch in SASCHA TRIEMER, VICE PRESIDENT, CULINARY, ATLANTIS THE PALM DUBAI

with the families. When you are on holiday with the family it is great to bring them along to see all of the choices that you

This month Catering News ME in association with Merchant Star International, gathered seven expert chefs at Atlantis The Palm, Dubai in Yuan restaurant to discuss food wastage, consumption and expenditure, plus the challenges faced within the F&B industry. In terms of revenue, how much does a brunch generate for the hotel? Should you not cater to a brunch, how much revenue do other concepts within the hotel generate? Miceli: As an outlet we don’t really provide much of a tried to activate a brunch, but it is slightly tricky, in terms of audience we don’t cater for a brunch. This is because we cater to the people who are dining for business and family lunches. Personally, in my outlet we like to present everything the Italian way with the Italian touch and so we don’t like to call it brunch as such, we prefer to create something that makes families get together and produce a sharing concept. Triemer: Most stand-alone restaurants do participate in a brunch and obviously in Dubai there is a huge choice and market for this type of serving. It is like a one-stop shop and everything is included in one price, we clearly tried with the

ANDREA FALCONE, ITALIAN CHEF, ROBERTO’S

IN ASSOCIATION WITH

THE FORUM

FEBRUARY 2015 CATERING NEWS ME

THE FORUM

Miceli: We also know that we can base this around certain months as well, so we know what to prepare for. It can’t be last minute, you have to plan. In terms of forward planning, do you base this on last Williams: not so much on the stock market but we need to see how other countries’ currencies are doing and base our strategies around that. What are the challenges faced within your F&B outlets, and how can these challenges be overcome? Williams: Finding skilled labourers can often prove to be exshort-listed 50, it’s really tough. Triemer: The problem is that the new hotels and F&B outlets

GILLES PERRIN, EXECUTIVE CHEF, ATLANTIS THE PALM DUBAI

Williams: They will move for a higher salary, even for AED

Tapping into the family travel market, is this something that F&B outlets should be paying more attention to? Williams:

talking about it. In terms of forward planning, how do you prepare for the disproportionate in terms of wastage? Williams: We know that we are going to do high numbers lot of no-shows. People tend to book a lot of brunches and wake up in the morning and decide on one and cancel the rest at the last minute and we always know that we are going to Triemer: You have to have a certain amount of food to cover yourself, and you may end up with excess, but as a chef you can’t be catastrophic. We plan our live stations around the booking schedules, depending on how many bookings we have and what the crowd looks like depends on the live station set-up. 18

CATERING NEWS ME FEBRUARY 2015

SAURABH SAXENA, EXECUTIVE CHEF, COURTYARD BY MARRIOT, WORLD TRADE CENTRE ABU DHABI

FEBRUARY 2015 CATERING NEWS ME

THE FORUM

Triemer: To retain your clientele isn’t always easy, but in maintaining the service and looking after your guests you will bring them back. You obviously need good service, good part of it. Miceli: As we said before, everybody is a competitor. Whatever the cuisine is, Thai, Chinese, Arabic everybody will do the same thing when talking about packages, so you have to sonally go to the table and talk to the guests and take care of them, but this isn’t a chore for me, I love to meet the people eating our food. What were the biggest trends seen in the kitchen during 2014, and what do you anticipate to see for the rest of this year? Williams: Gluten free is a big trend at the minute, we used to we get between one to three a day. It’s become more of a food

ALESSANDRO MICELI, HEAD CHEF, ROBERTO’S

Miceli: Because they think that they are having Gluten free pasta, they think it’s healthier, forgetting all of the other com-

Perrin: You have to have a succession plan, we try to set up a to resign, you have to understand why they want to resign and then work from that and hopefully retain some of your Williams: Sourcing products can be a problem; if something pect this has always been a problem that we face. You always have to have a back-up plan. How do you ensure that your outlet remains competitive? De Silva: We give out freebies, freebies that are involved in the packages because we don’t want to lose out on our businesses. Williams: The guests are extremely smart and so they will go and say to you ‘I’m getting it from this hotel for this much, why can’t you do the same?’ As a result of this, you really end up dropping your margins to retain business. De Silva: For instance my hotel is one of the oldest hotels in gain business from the other side which are real big competition we have to work extra hard. We do send our chefs out to bring in the clientele. 20

CATERING NEWS ME FEBRUARY 2015

JAY WILLIAMS, EXECUTIVE SOUS CHEF, THE WESTIN DUBAI MINA SEYAHI BEACH RESORT & MARINA

THE FORUM

"IF WE ARE TALKING ABOUT PROFIT AND REVENUE THEN OBVIOUSLY OUR COSTS ARE QUITE HIGH ALREADY, SO IT IS MORE OF A MARKETING TOOL FOR US, WE SEE UP TO 1000 PEOPLE COME IN ON A FRIDAY AT THE WESTIN AND THATâ&#x20AC;&#x2122;S 1000 PEOPLE THAT GO AWAY TALKING ABOUT IT"

good, sometimes ten times better than other places but it all depends on the time of year. You mentioned Abu Dhabi organics, what do you receive from there? Williams:

Triemer: These are the challenges we face, knowing the spe-

challenging. Miceli: Social media is also playing a big part in terms of food trends; people posting pictures of seeds, nuts and smoothies trends. Perrin: Also entertainment and food always goes together without a doubt so it has become even trendier to implement produce come from and do you think we will see an increase in local sourcing? Williams: At the moment most of the products are coming out of Europe but we can see things changing. You can buy has become really popular. Plus the products are probably around the same price as what we are paying for from Europe.

IN ASSOCIATION WITH

THE FORUM

DIYAN DE SILVA, EXECUTIVE SOUS CHEF, RADISSON BLU, DUBAI DEIRA CREEK

THE FORUM

“MANY OF THE TRENDS CONTINUE THE SAME AS THEY WERE AT THE END OF 2014, EVERYBODY WANTS THE HEALTHY LIFESTYLE AND SO SOURCING SPECIFICS CAN BE CHALLENGING”

around whatever we receive on a weekly basis. It brings out the creative side of cooking. We try and keep it as healthy as possible, so we mostly steam or lightly fry. We use the same techMiceli: As I mentioned before the weather here is much to do with the produce and what we receive. There are a lot of options in the UAE market though.

Triemer: You have to be careful due to liability reasons, so even though there is excess food you can’t always give it away, this is Everything will go in the bin that has been on display but there are measures to preserve this. It’s also the amount you put on display depends on the wastage.

measures are taken to reduce wastage?

De Silva: proportions to prevent an overload of excess waste. It is also so important that the waiters and waitresses pay attention to what portions people are eating and what’s on display.

Williams: safe to be consumed gets thrown away.

In terms of consumption, expenditure and wastage are live cooking stations feasible?

point in throwing it away. If anything is safe to be consumed at

Williams: Live cooking is the best; you cook as you go, so it is less wastage. When it’s a sharing concept you have to rely on the hostess to inform the guest the food is brought out fresh when it’s ready, so yes live cooking is good for us.

Saxena: Due to health regulations food that is on display has to

CATERING NEWS ME FEBRUARY 2015

FEBRUARY 2015 CATERING NEWS ME

COUNTDOWN

CULINARY COUNTDOWN With the region’s F&B market becoming increasingly competitive, Catering News ME takes a look at ten of the most recent restaurant openings and the calibre of anticipated launches yet to be seen in 2015

AND LOUNGE THE ADDRESS, DUBAI MARINA MEDITERRANEAN CUISINE Introduced by the partners behind Ruth’s Chris Steak House, Hany Mwafy and Jimmy Larsen, And Lounge boasts an unconventional food and drinks menu. Dubai based interior design company DPM collaborated

More reminiscent of a London or New York outlet, And lounge combines an intimate atmosphere with artistically

CATERING NEWS ME FEBRUARY 2015

COYA FOUR SEASONS, JUMEIRAH BEACH

fresh and varied fusion menu. Bespoke furnishings, hand selected from crushed velvetCoya maintains an element of traditional Peru and colonial South America. Designed by Sagrada, it focuses heavily on the colours, tastes and gastronomic mentality of Peru, Coya has incorporated fresh ingredients with modern recently opened Four Seasons.

COUNTDOWN

CATCH FOUR SEASONS SEAFOOD CUISINE Designed by the Creative Clinic, this new outlet has been brought over to Dubai by New York based EMM group, and EMM Group partners, Mark BirnBaum and Eugene Remm along with executive chef, Hugh Huynh have triumphed in the New York outlet by creating the perfect balance between food and entertainment. As a contemporary seafood restaurant they go from oysters to grilled octopus and also Salmon A la Plancha. EMM and executive chef aim to localise their New York menu.

THE SUM OF US BURJ AL SALAM BAKERY, CAFÉ, ROASTERY

Cruz and Dave Sanderson. The Sum of Us makes everyThe space will feature 230 seats and house a full size interiors were designed by H2R design, which created a raw, urban industrial feel.

GALITO’S DUBAI MARINA MALL SOUTH AFRICAN CUISINE

AL DHIYAFA GRAND KITCHEN HABTOOR GRAND BEACH RESORT AND SPA, DUBAI INTERNATIONAL CUISINE

Food company Tablez and founders Louis Germishuys

Launched in January, Al Dhiyafa Grand Kitchen, which

in the UAE. Opening in Al Wahda Mall, Abu Dhabi last October Galito’s is set to launch in Dubai Marina Mall in Feb-

the sea and Habtoor Gardens, with a perfect view of Dubai’s parachutists.

uses locally sourced fresh chicken, vegetables and other ingredients. country.

the sunlit outlet has a breezy and bustling environment. Interior design by WA International it caters to the work hard, play hard lifestyle of Dubai residents. kets, delivery service and night markets with head chef Paul Hage.

FEBRUARY 2015 CATERING NEWS ME

COUNTDOWN

CHEZ SUSHI JAPANESE SUSHI CUISINE Chez Sushi is a fast casual Japanese restaurant established sushi, Chez Sushi currently has three outlets in Dubai including Jumeirah (Al Wasl Road), Dubai Marina and Business Bay. The fourth outlet, in Arabian Ranches 2, is set to open in

ASIA DE CUBA CHINO-LATINO CUISINE LOCATION TO BE CONFIRMED Regarded as one of North Americaâ&#x20AC;&#x2122;s most iconic restaurant brands, Asia de Cuba has been designed to blend a vibrant, upbeat atmosphere with an innovative menu featuring its signature modern Chino-Latino cuisine. Created by Cubanborn Asia de Cuba Executive Chef, Luis Pous, the menu is one of the oldest and largest in Latin America.

Mango Tango Maki.

de Cuba has created a style of food entirely of its own. The outlet is set to open its doors later this year.

MANZONI PULLMAN DUBAI JUMERIAH LAKE TOWERS MODERN ITALIAN CUISINE

JUNOON SHANGRI-LA HOTEL, DUBAI CONTEMPORARY INDIAN CUISINE

lake view. The modern Italian cuisine focuses more on keeping authentic Italian favourites in a modern setting. Headed up by executive chef Steven Aguis and due to open February 5th, signature dishes include, Carre Balsamico Tradizionale.

CATERING NEWS ME FEBRUARY 2015

cuisine and the culinary arts. The concept of Junoon originally came from New York and aims to consistently provide a dining experience that and atmosphere. Headed up by head chef Steven Hubbell and opened in Tarik Currimbhoy.

FEBRUARY 2015 CATERING NEWS ME

COVER STORY

IN ASSOCIATION WITH

THE FOOD ECONOMY Rapid economic expansion spearheaded by massive infrastructure investments and an ideal geographic location has established the UAE as one of the worldâ&#x20AC;&#x2122;s fastest growing food commodity trading hubs. Aaron Greenwood reports

$&-&#3"5*/( 5)& $&-&#3"5*/( 5)&

&%*5*0/ 0' (6-'00% &%*5*0/ 0' (6-'00%

CATERING NEWS ME FEBRUARY 2015

COVER STORY

temporary structure, which is the largest-of its type regionally. Commenting on the event, Mark Napier, director of Gulfood, says, facilitates substantial global transaccommodities such as meat, cereals,

Having started as a biennial event celebrate its 20th anniversary this year as the world’s largest annual food and hospitality trade show. Staged at Dubai World Trade Centre (DWTC) from the continues to grow and excel, playing an integral and pivotal role connecting nations and suppliers within the hospitality industry and F&B sectors together. This year’s 20th anniversary showdown is set to be the largest edition in the show’s history, and it’s expected to

To accommodate the meteoric growth and the extensive number of

and tea. Driven by a fast-growing population, burgeoning hospitality and tourism markets and its prominent position as a re-export hub, the UAE’s demand for food staples is increasing at a rate of 30% every year, according to the Ministry of Economy. With imports GCC food consumption, Dubai is best placed to cater for increasing demand in regional food trading.” contributor to Dubai’s growing reputation as a global events destination and a key pillar of Dubai’s 2020 tourism vision, which aims to double the emirThe UAE’s burgeoning reputation as the Middle East’s most important food commodity market can be largely attributed to the emergence of Dubai as one of the region’s economic powerhouses. tion strategy has seen it invest huge sums in sectors ranging from tourism and aviation to trade and logistics. No other city in the region has embarked

on such a massive infrastructurespending spree. Its ideal geographic location at the centre of the East-West axis has also helped it establish itself as a crucial trading hub for the world’s emerging markets. As a result, food commodities trade has boomed in Dubai. According to imported products are re-exported to GCC countries, CIS states, the Indian sub-continent and Eastern Africa. food commodities trade was worth

Statistics compiled by Dubai Multi Commodities Centre (DMCC) show GLOBAL HA

GULFOOD 2015 ANNIVERSARY SHOW HIGHLIGHTS TAKING PLACE BETWEEN 8-12TH FEBRUARY 2015 AT THE DUBAI WORLD TRADE CENTRE (DWTC) ANTICIPATED 85,000 VISITORS FROM OVER 170 COUNTRIES 81,622 TRADE VISITORS FROM 170 COUNTRIES IN 2014 6TH EDITION OF GULFOOD AWARDS 1,300 COMPETING CHEFS AT THE EMIRATES GUILD SALON CULINAIRE WORLD FOOD SECURITY SUMMIT - 9TH FEBRUARY HALAL INVESTMENT CONFERENCE - 10TH FEBRUARY FOOD FRANCHISING CONFERENCE - 11TH FEBRUARY

FEBRUARY 2015 CATERING NEWS ME

COVER STORY

GLOBAL HA GCC FOOD CONSUMPTION GROWTH FORECAST 2012-17 (CAGR)

MEAT

FRUITS VEGETABLES MILK

CEREALS OTHERS

3.9% 3.7% 3.4% 3.1% 2.5% 4% year for which comprehensive data is available), or $2.3 billion, followed by wheat, corn/maize, barley, oats and billion. Of the former category, known in the trade as ‘softs’, sugar accounted for for 29 percent of all goods traded.

of press.) While Dubai may provide the headline stats, the UAE is emerging as a globally important food commodities hub in its own right. According to the World Trade Or-

With Gulf investment bank Alpen Capital predicting food consumption in

world in terms of agricultural product

placed to consolidate its position as the region’s main distribution hub for

of all imports worldwide with a value

softs imports were consumed by the were re-exported to neighbouring countries in the GCC and the wider Middle East region. Rice, unsurprisingly, accounted for the bulk of these exports. In fact, Dubai ranks as the world’s largest re-exporter of the commodity, acting as a transit hub for markets worldwide. Dubai also ranks as the world’s biggest re-exporter of tea. The DMCC, which plays a key role in supporting this trade, estimates it facilitated more

It was the second biggest importer of agricultural goods in the region, behind Saudi Arabia, which imported

The UAE also ranked as the biggest exporter of agricultural goods in the billion, highlighting the importance of the country’s re-export market and its position as a commodities trading hub. In fact, the WTO report estimated agricultural re-exports from the UAE

unavailable for comment at the time

UAE TOP FIVE FOOD EXPORT MARKETS 2. IRAN

1. INDIA

3. EUROPEAN UNION 5.IRAQ 4. SWITZERLAND 30

CATERING NEWS ME FEBRUARY 2015

and per capita consumption set to rise -

The importance of the food commodities trade to the UAE economy is the sector at this year’s Gulfood Exhibition in Dubai. Event organiser Dubai World Trade Centre (DWTC) says this year’s event ties, including meat, rice, grains, nuts, the economic opportunities generated by trade in these staples. “By providing a convenient and strategic meeting platform for traders and investors from around the world, Gulfood is perfectly positioned to facilitate food trade through Dubai and contribute to the growth and development of the UAE’s increasingly diverse economy,” says Trixie Loh Mirmand, senior vice president, Exhibitions & Events Management, DWTC. “Focusing on providing traders and investors with real added value, business transactions expected to reach an all-time high.” According to Gulfood director exhibitors will showcase “tens of thousands of brands across the entire industry chain”. “It is impossible to put an exact number on the types of food at the show,” he says. “There is literally everything imaginable.”

COVER STORY

DOMESTIC DEMAND RISES A relative lack of agricultural infrastructure combined with rapid population growth and the rising popularity of Dubai and Abu Dhabi as international tourism destinations, has also driven food imports to record levels in the UAE. According to a recent report published by Alpen Capital, the UAE spent

In fact, Business Monitor International expects food consumption in the While a percentage of this demand comes from the UAE’s growing popuis tourism. Dubai’s stated ambition of attracting forming the emirate’s economy and driving demand for new infrastructure, particularly in the industrial warehousing sector. “Demand for warehousing space is exceptionally strong in Dubai, and has

been for the past couple of years,” says Faisal Durrani, Cluttons International Research and Business Development manager. “A key factor has been the rapid expansion of the hospitality and leisure industries. Dubai’s target of hosting 20 million visitors by 2020 is really driving growth in the sector.” Durrani says the emirate’s hotel pansion to meet the 2020 goal. hotel rooms that can accommodate occupancy rate of 90%. To meet the 20 million target they are going to need a lot more rooms as well as supporting infrastructure, from shopping malls to restaurants, which will ultimately generate huge demand for warehousing and cold storage space as well as food preparation sites.”

trading hubs of Germany, Hong Kong, South Korea and Japan. While Dubai International recently realised its ambition of becoming the world’s biggest international airport by passenger numbers, the fact it is also one of the most important and fastest growing cargo hubs is often overlooked. released, the airport reported record present, Dubai ranks sixth worldwide aided by the expansion of aviation infrastructure in the emirate and its geographic location within eight hours’ population.

GLOBAL AIR CARGO HUBS

A recent report from aviation peak body the International Air Transport Association (IATA) predicted the UAE would rise to become the third-biggest

ing only behind the United States and

passenger and cargo services to Dubai tinents. Dubai’s reputation as the region’s top food commodities trading hub is being further enhanced by the government’s investment in large-scale

FEBRUARY 2015 CATERING NEWS ME

COVER STORY

those located at the new Al Maktoum Central (DWC) precinct. Emirates Airline’s strategic decision to expand its air cargo operations is also playing a role. The carrier currently 225 passenger aircraft, in addition to 50 dedicated cargo services delivered

of time- and temperature-sensitive goods in the belly hold of its passenger aircraft. Emirates shifted its cargo operations to DWC in May last year. The airline’s new SkyCargo terminal is capable of

advanced freight storage and handling logistics centres of its kind anywhere in the world. The temperature-controlled facility features an advanced storage system and a perishable area designed to

per annum. It features three large areas Emirates utilises a range of advanced freight containers designed to protect sub-zero temperatures. It also employs a local freight handler to enable transshipment of perishable items between DWC and Dubai International. “Our decision to move our freighter operations to DWC was a strategic move that enables us to better tap and support Dubai’s growth,” says Nabil Sultan, Emirates Divisional senior vice president, Cargo. “We now have a dedicated facility for our freighters which allow us to grow

commodities including perishable items between the two airports, record“Obviously ground transhipment special handling, from when the com-

DUBAI HALAL MEAT IMPORTS: TOP SOURCE MARKETS In 2012, Dubai imported 314,000 metric tonnes of halal

2. UNITED STATES 14% 5%

5% 32

CATERING NEWS ME FEBRUARY 2015

5. INDIA

4. PAKISTAN

53% 3. AUSTRALIA 9% 6. ETHIOPIA 3% 1. BRAZIL

of total imports (166,000 metric tons)

to when they’re delivered and loaded,” says Sultan. “An operation like this can only go to plan with nothing less than total cooperation from everyone involved. a strong link between the three main cargo points in Dubai with service Airways, is also playing a key role in the growth of the commodities market. tinues unabated, its hub, Abu Dhabi International Airport, is undergoing and new freight and logistics facilities in the pipeline. Cargo volumes at Abu Dhabi InterEtihad Cargo, the freight division of Etihad Airways, carried around alone, Etihad carried more than 53,000 tonnes of freight, an all-time record for the airline. A percentage of Etihad Cargo’s additional freight capacity has been committed to key African and Asian agricultural source markets, includGuangzhou (China). capacity of its partner airlines, including Air Seychelles, which carries cargo to and from Mumbai (India), Antananarivo (Madagascar) and Dar es Salaam (Tanzania). Etihad Airways’ chief strategy and approach has paid dividends for the airline. “We have seen strong growth in cargo volumes over the last year, and particularly to and from Asia and Africa as we continue to leverage the strategic location of our hub in Abu Dhabi to provide a link between the mature markets and emerging economies around the world,” he says.

FEBRUARY 2015 CATERING NEWS ME

COVER STORY

2010 The 15th anniversary brought the The industry evening generated His Highness Shaikh Mohammad Bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE and Ruler of Dubai, visited Gulfood 2010

French pavilion at Gulfood '91

1989 69% increase in trade visitors. By this point the UAE and further regions rising food and hospitality trade

al and international food and hospitality sectors

1993 seminar on food hygiene, safety annum, 5,208 trade visitors enjoyed

2005

Dubai's then Director of Information, Sheikh Hasher Al Maktoum, inaugurates the second Gulfood in 1989

Helal Saeed Al Marri, Director General of Dubai World Trade Centre announcing the coming 13th Gulfood exhibition at the Dubai World Trade Centre IN 2008

Gulfood celebrates its 10th anniversary

trade visitors

1995 increase in visitors

Shaikh Hamdan Bin Rashid Al Maktoum, Deputy Ruler of Dubai and UAE Minister of Finance and

1999 Dubai's then Director of Information, Sheikh Hasher Al Maktoum, visits the Salon Culinaire at Gulfood 1995 , the

Reaching 9,000 trade visitors the seventh edition presented a 20% increase in total numbers of exhibitors smashing the 500

touring the stalls after inaugurating Gulfood 2003 at the Dubai International Exhibition Centre yesterday The Emirates Salon Culinaire competition Gulfood 2003

2001 540 exhibitors from 43 different countries made up 21 national pavilions, making it a

TRADE LOGISTICS HUBS

DWC enhance the appeal of industrial areas close to airport hubs, says Arun Thomas George, senior surveyor at industry analyst and realtor, Knight Frank. “Dubai is positioning itself as a premier global integrated logistics hub which has been enhanced by the bonded transport and logistics corridor from Jebel Ali Free Zone Authority (JAFZA) to DWC,” he explains. “Access to markets across the Middle East, Indian subcontinent and Africa along with Dubai’s location, logistics infrastructure and ease-of-doing-busi34

CATERING NEWS ME FEBRUARY 2015

ness makes it an ideal supply and regional re-distribution gateway.” In its role as realtor, George says Knight Frank has seen rising demand for warehousing space in prime industrial locations from food and beverage companies as well as retailers. “Dubai has traditionally been home to a large number of food and beverage companies and food distributors and retailers, supplying the emirate’s hospitality sector,” he explains, adding that Knight Frank has received a organisations looking to establish regional supply hubs in the emirate.

“IKEA recently established a large facility at Dubai World Central (DWC), while BRF (Sadia) operates out of JAFZA. We are now also seeing smaller distributors of gourmet food products in Dubai,” he adds. Specialised warehouses, with cold storage and refrigeration facilities, have also seen a surge in demand, George says. “With ongoing investment in cold chains (temperature-controlled supply chain facilities) and new players emerging in the cold chain business,

COVER STORY

for small- and medium-sized storage units with cold storage and refrigeration. These are additional indications of an F&B supply hub being created in Dubai,” he adds. Cluttons’ Durrani says Dubai Investment Park (DIP) is also attracting huge demand for warehousing space from food processing, storage and distribution companies. “DIP’s reputation as an integrated industrial estate with convenient transport links and strong supporting infrastructure has made it very popular with prospective tenants,” he says. “As a result, we have seen rents rise months.” Durrani says the situation has been

COFFEE TRADE BOOMS formidable reputation as the world’s biggest re-exin the emirates. The country’s premier geographic location linking South America and consumer markets worldwide has

ft range, the availability of which is hotly doesn’t exist at the moment,” he says. “That’s where the demand is.” As a result, he expects the industry’s focus to shift increasingly to developments at Dubai World Central. “DWC is fast becoming an increasingly important part of the industrial landscape in Dubai, and the authorities are doing a lot to position that part of Dubai as an integrated logistics hub, with Jebel Ali Port on one side, and the new airport on the other,” he explains. “Dubai has long served as a trading gateway to the Middle East and Africa, to the Gulf and the Middle East being routed through Jebel Ali, these new developments will further cement the emirate’s position as the region’s most important trading hub.” Abu Dhabi’s new Khalifa Industrial Zone (KIZAD) is also hoping to capitalise on the growing demand for logistics and warehousing space among food importers, processing companies and distributors. Captain Mohamed Juma Al Shamisi, the CEO of Abu Dhabi Ports Company (ADPC), which manages the industrial zone, says the organisation is collaborating with nine key investors whose main areas of business include food packaging, food distribution and food & beverage logistics.

re-export hubs for the commodity. According to statistics provided by Dubai Customs and Dubai Multi Commodities Centre (DMCC), -

Domestic consumption has also grown dramatithat lead industry analyst Euromonitor International to proclaim the UAE “the world’s fastest growing The UAE is also capitalising on the booming statistics published by the Arab-Brazilian Chamber

Highlighting the importance of this growing sector, this year’s Gulfood exhibition will feature the Barista Bonanza, which made its debut at last year’s event. Europe (SCAE), the initiative will present a series of enthusiasts and professionals. It will also include live demonstrations from world-

FEBRUARY 2015 CATERING NEWS ME

COVER STORY

"BY PROVIDING A CONVENIENT AND STRATEGIC MEETING PLATFORM FOR TRADERS AND INVESTORS FROM AROUND THE WORLD, GULFOOD IS PERFECTLY POSITIONED TO FACILITATE FOOD TRADE THROUGH DUBAI AND CONTRIBUTE TO THE GROWTH AND DEVELOPMENT OF THE UAE’S INCREASINGLY DIVERSE ECONOMY" MARK NAPIER, DIRECTOR OF GULFOOD

“These investors are in the process of setting up their facilities at KIZAD and will considerably add to Abu Dhabi’s food industry and pick up on food processing,” he says. Foods (BRF), one of the largest food processing companies in the world, and National Food Products Company (NFPC), whose products include popular brands such as Oasis and Lacnor. “The food industry is one of the strongest industries in the UAE and has been growing continuously,” says Al Shamisi. Another notable tenant is Gulf supermarket retailer Spinneys, which is set to open its new cold storage and regional distribution centre in KIZAD

control technology, will act as the chain’s main supply hub for the UAE and selected international markets. “Being located in KIZAD will give us the opportunity to further grow our business by enabling us to get our products from international markets Holtzhausen, CEO of Spinneys Dubai.

FUTURE DEVELOPMENTS

Clutton’s Durrani believes the UAE’s commodity trading hubs, will be further enhanced by planned transport infrastructure developments, such as Etihad Rail. The UAE rail network, which will be expanded to all GCC countries in the next decade, will create a vital cargo transportation corridor linking Abu Dhabi and Dubai with the region’s biggest consumer markets. 36

CATERING NEWS ME FEBRUARY 2015

“Etihad Rail will include dedicated rail hubs at DWC and KIZAD, which will further consolidate the importance of both precincts as the region’s main commodities distribution centres,” he says. “With DWC and KIZAD, the UAE government is creating what will become two of the world’s most important logistics hubs in the next decade. The UAE will be able to provide something that very few other locations in Despite this, Durrani says Dubai will continue to lead regional developments as the UAE’s main trading hub. “Dubai has done a lot to get to where it is at the moment,” he says. “It would take a lot of investment from other cities in the region to catch up to where Dubai is at present. “Given that there is no sign of the Dubai government easing the level of investment being poured into industrial estates, for example, the gap will be sustained for the foreseeable future.”

Dubai Chamber of Commerce estimated that the halal food and beverage mates the halal food market will be remains the world’s biggest halal food Reuters report. By comparison, the UAE halal food market was worth $20 billion in the same year. In the case of the UAE, unpackaged

Food service, including hotels, restaurants and catering outlets, accounted for the bulk of supplies, with while retail sales accounted for the rest. “We see opportunities to enhance the halal food industry,” H.E. Abdul Rahman Saif Al Ghurair, chairman of Dubai Chamber, said in a statement.

DUBAI AIMS TO CORNER BOOMING HALAL FOOD MAKET

sector is of considerable importance for the UAE food and beverage business, especially since halal food is a key pillar in the Dubai Capital of Islamic

and expansion of special halal processing and distribution precincts. The new zones, located in Jebel Ali Free Zone and Techno Park, are attracting “massive demand” from prospective clients, says Faisal Durrani, Cluttons International Research and Business Development manager. “There’s huge interest, particularly in Techno Park,” he says. “The government is incentivising clustering behaviour, and the most promising by far is the Halal Foods cluster.” A recent report published by the

Based on the initiative, Dubai has the capability to create new avenues for growth in this sector, and become an international centre for the halal industry.”

Dubai is aiming to tap into the trillion-dollar market for halal food-

DUBAI HALAL MEAT IMPORTS TOP SOURCE MARKETS metric tonnes of halal meat. re-exported to foreign markets with the remainder consumed domestically.

Rox Hoshizaki - The Future of Cleaning and Sanitising Without Chemicals

MGK Electromechanical Works LLC PO Box 113558, Dubai UAE Email: info@mgk.ae Direct Dial: +971 4 3968264 (Product Sales & Support) www.mgk.ae Please visit our stand at Zabeel Hall ZH52

MGK ROX Training Video FEBRUARY 2015 CATERING NEWS ME

COVER STORY

EXHIBITORS STORY TSSC

AL HALABI

TSSC produce a vast range of building materials for the industry. Present at Gulfood since its 5th edition, TSSC insist that even the 2008 recession couldn’t stop them exhibiting at the show.

Kitchen manufacturing company, Al Halabi, have been exhibitors at Gulfood since the very first edition in 1987

BILAL AL HALABI, BUSINESS DEVELOPMENT MANAGER OF AL

held in a very large tent. There weren’t too many companies at that time, some Europeans but what was important was that we were the only kitchen manufacturers that were representing the UAE. It was a very important show to be put on the map, could showcase ourselves.” explains, Al Halabi. manufacturers in the UAE they are proud suppliers to and Emirates Palace Abu Gulfood has become a platform into the global market for many established companies throughout its 20 editions, and Al Halabi reveals their contribution to the trade shows growth and why they stand out from the rest. “We saw it was a promising show for the future of kitchen manufacturing in the global market and so began inviting people to participate from countries in Europe. great years for us and by exhibition in the kitchen

CATERING NEWS ME FEBRUARY 2015

RASHID BAHAR, BUSINESS DEVELOPMENT MANAGEMENT

manufacturing market.

sions and encouraged more and more people to get on board.” Products on display by Al edition show ranged from a Shawarma machine, a lamb oven, an up-right chiller and preparation table and sink. Al Halabi insists that "the manufacturing of new products has come a long way since then and our new range of products will be unveiled at the 20th edition of Gulfood.” Gulfood has gone from being a local trade show to a world-wide exhibition and within this has created a following of international suppliers. Bilal explains Gulfood is “the strongest food exhibition in the world” because of its recurring presence on an annual basis. When talking about the future of Gulfood, Al “It’s a very strong show. A lot is happening in Dubai, it expands every year through trade and reputation. I hope to see expansion turn into two shows a year instead of one. It could easily double in size by the year 2020."

“WE HAVE PARTICIPATED IN EVERY GULFOOD SINCE 1995; WE HAVE ALWAYS BEEN ONE OF THE LEADERS IN OUR INDUSTRY SO IT WAS IMPORTANT As the largest Middle Eastern manufacturers of insulated cladding, TSSC produce a vast range of building materials for the industry. Present at Gulfood since its 5th edition, TSSC insist that couldn’t stop them exhibiting at the show. “We have always been one of the leaders in our industry so it was important for us to always be at the show. We were not about to pack up and leave because of small bump in the road. We knew the market would recover in a few years especially with the calibre of leadership we have all been blessed with in the UAE.” Said Bahar. By the time TSSC reached Bahar had been visiting trade shows around the world Originally only a three day trade show and predominantly food orientated, when manufacturing created a presproduct selection, “We usually only exhibit new and

innovative products, we do not believe in show casing the standard kitchen that would be too easy. For example, for Gulfood our CUBOX Solar Powered Kiosk that can turn any place with some sunlight into a source of information and/or revenue for any type of something to check out on our stand.” said Bahar. As Gulfood celebrates its 20th edition Mr Bahar sheds light on what he hopes for the future. “It has been growing year after year and number of visitors recorded year after year. Gulfood only used to run for three days, going from every two years to now every year." “Overall more and more suppliers are trying to showcase their products in this very important exhibition for our industry; this is because everyone knows that the GCC market is booming when it comes to the HORECA industry.”

COVER STORY

2015 GULFOOD STANDS TO LOOK OUT FOR CHAUCER FOODS GROUP HALL: SHEIKH SAEED 3 STAND: S3-A52

global food groups allows cross selling opportunities across the Group divisions to maximise sales potential. Chaucer is primarily an ingredient business focused on the B2B sector, but has a niche retail business that is demonstrating real growth potential. A spokesperson from Chaucer Foods reveals the importance of Gulfood, “along with Dubai’s clear position as a global central hub the Gulfood is year on year showing its importance to the food industry and the place to exhibit and the place to be. Chaucer Foods is proud to be part of Gulfood and we congratulate the organisers on their 20 years of exhibits.”

CHAUCER FOODS GROUP SUPPLY A VARIETY OF GLOBAL FOOD BRANDS

PROCHILE

HALL: 3 STAND: F3-2,F3-30

The Export Promotion Bureau, ProChile, are an agency under the Foreign Ministry’s Directorate General for International Economic Relations, works to advance and consolidate the Chilean Trade Policy. Their aim is to highlight Chile as a world-class food and beverage supplier. “Pro Chile has the same expectation as last year, to continue expanding our contact network and promote our portfolio of products. Gulfood has always been a key event to the

PROCHILE SUPPLY A VARIETY OF FRESH AND DRY FRUITS TO THE INDUSTRY

will bring with them new products and packaging,” said a spokesperson at ProChile.

TSSC

HALL: ZA'ABEEL STAND: Z-A42 , : Z-B23 : Z-A34

Technical supplies and services Co L.L.C. (TSSC) was -

solutions to customers while focussing on after-sales service, they claim this strategy works well to the building of their client list. Rashid Bahar, business development manager at TSSC explains his expectation for this year’s Gulfood, “you can expect the same new and innovative products we have been showcasing in Gulfood for the last 20 years. This year we will be exhibiting our CUBOX Solar Powered Kiosk that can turn any place with some sunlight into a source of information and revenue for any type of business.”

TSSC'S CUBOX

POPCAKE MACHINE

FEBRUARY 2015 CATERING NEWS ME

COVER STORY

DEL MONTE

HALL: CONCOURSE 2 STAND:CCM-21 vertically integrated producers, marketers and distributors of highbeverages, snacks, and desserts in Europe, the Middle East and Africa. Del Monte Fresh Produce Company markets its fresh products Del Monte® operates. Since Del Monte’s successful establishment

its 9th participation at Gulfood, Del Monte® highlights the continuous business expansion with the launch of new product categories and line extensions; such as the Disney and Marvel branded kids nectars,

DEL MONTE PROVIDE A VARIETY OF FRUIT, VEGETABLES AND BEVERAGES TO THE REGION

MONIN

HALL: 1 STAND: E1-1 range of premium syrups, gourmet sauces, frappe powders, fruit smoothies and cocktail mixes. and citrus blends. MONIN will be displaying their latest creations, including Walnut Brownie, Asian Lemongrass and Salted Caramel syrups and brand new product, Le Fruit de MONIN Lychee at this year’s Gulfood.

MONIN SUPPLY A VARIETY OF SYRUPS AND SAUCES

RATIONAL

HALL: ZA'ABEEL STAND: Z-M32

RATIONAL is the worldwide market and technology leader in thermal preparation of food for commercial catering and haute way large-scale and professional kitchens operate. A spokesperson from RATIONAL talks about exclusive new product: “The Gulfood is the perfect platform to get in contact with our customers and to show in a live cooking show the performance of the new SelfCookingCenter 5 Senses. “With the SelfCookingCenter 5 Senses, improvements in the interplay between the chef and his kitchen technology. RATIONAL developed a technology that supports chefs, works for them, understands them, knows what they need and always and consistently delivers the desired results according

CATERING NEWS ME FEBRUARY 2015

THE 5 SENSES RANGE

COVER STORY

EMIRATES SNACK FOOD HALLS: SHEIKH SAEED 1, 3 STAND: S1-A22, S3-B14

marketing and distribution of premium food products and ingredients in the food service and retail markets in the UAE. ESF is the sole representative in the UAE of a multitude of top international food brands: managing the importing, storage, marketing, sales and distribution, with dedicated in-house resources. stands were always available. Today, the waiting list for participating Gulfood is even longer than the exhibitors list! Every year they increase space by building new halls, adding temporary halls, the corridors are so packed nowadays- it is even hard to navigate as a visitor.” Explains a representative from ESF.

EMIRATES SNACK FOOD DISTRIBUTE A VARIETY OF UNIQUE INTERNATIONAL BRANDS TO THE UAE

RAQTAN

HALL ZA'ABEEL STAND: Z-M52

increasing needs and demands of the food service industry clients, supply innovative solutions and reach new levels of growth each year. Along with supply, installation and service of world class service solution provider throughout the region.

RAQTAN SUPPLIES COMMERCIAL KITCHEN EQUIPMENT TO THE REGION

HYBU CIG CYMRU

HALL: SHEIKH SAEED 3 STAND: A42

Meat Promotion Wales (HCC) is the industry-led organisation responsible for the development, promotion and marketing of Welsh red meat. HCC is active in many important markets worldwide, developing and strengthening business opportunities for Welsh red meat exporters. At this year’s exhibition Welsh Lamb PGI (Protected Geographical Indication) will be presented and representatives from our Welsh red meat exporters will be available to talk to you about HCC SUPPLIES WELSH RED MEAT TO THE REGION

FEBRUARY 2015 CATERING NEWS ME

F&B INTERVIEW

International cheese ambassador for the Lactalis Group, Xavier Thuret, tells Catering News ME why he tirelessly trails the globe educating suppliers about the world of cheese

Winner of the Meilleur Ouvrier de France award (Master of Culinary Arts), which is a renowned award representing outstanding craftsmanship, Xavier Thuret has become one of the most respected cheese experts within the industry. Working with the Lactalis Group, Thuret recently embarked on a European cheese tour in Dubai, dedicating workshops to professional chefs, F&B directors and culinary experts within the industry and will be showcasing some of Lactalis’ high-end specialty cheeses at Tomme de Savoie, to name a few. Talk to us a little bit about your childhood. You are the son of two dairy farmers, how do you think this impacted your career choice? My parents were dairy farmers near Paris and they produced fresh milk and cheeses at the farm, they also supplied to a creamary. So, one summer I wanted to earn some extra pocket money and which was on the way to the creamery. It was there that I discovered the enchantment behind cheese. That single experience shaped my career. I saw the process of the cheese being transformed

CATERING NEWS ME FEBRUARY 2015

shape and form, to then understand that it then further develops and matures You are the international cheese ambassador for Lactalis. How do you go about spreading the knowledge What is truly amazing tackling the world of cheeses, is that every day is a lesson and every day you discover something new. still say that I am learning, call it the school of cheese if you will, but everyday my bank of knowledge is increased. With Lactalis, we are always looking to surpass expectations when it comes to a product, so I am modestly transmitting and conveying my knowledge as I have the constant privilege of travelling, visiting the creameries, meeting the cheese makers and so I then catch onto their passion and transmit that across to the industry. Having been able to spend time with these passionate farmers that produce amazing cheeses, I am relaying their hard work with Lactalis towards this socalled ‘cheese cause’. How have you made your mark on the F&B industry with Lactalis?

Lactalis is really beautiful family business and is a company that is exceptionally people-orientated. I discovered the

Despite the number of employees, there is still a focus on individual growth and development, with a certain degree of independence, that means that we are trusted as long as we believe in what we are doing and as long as it respects the values of our company. We have the opportunity to express ourselves through the variety of cheeses we display. What are the misconceptions regarding cheeses and how would you say one overcomes these objections? A big misconception is that people think cheese makes you fat and that it costs a lot of money. Two things here, when you have a really tasty cheese you do not need to buy Secondly, there are nutritional studies that support the consumption of cheese due to the high protein intake and believe that cheese is 50% fat, but based product. This means that a Camembert

F&B INTERVIEW

â&#x20AC;&#x153;PEOPLE BELIEVE THAT CHEESE IS 50% FAT, BUT BASED ON THE DRY PRODUCT NOT THE FINISHED PRODUCT. THIS MEANS THAT A CAMEMBERT LABELLED 48% FAT ACTUALLY CONTAINS ONLY 22%â&#x20AC;?

only 22%. What three cheeses are most desired within the F&B outlets across Europe in comparison to the UAE? The most famous cheeses in Europe fall within the cooked pressed cheese category, translating into Emmental ucts and AOP. Next I would say are the soft cheeses, which includes Camembert, which is indeed a French pillar that is known where. Finally it is in blue cheese with and comes as one of the oldest French cheeses and is recognised worldwide. How does the cheese market compare in France to Dubai? French people are the highest cheese consumers in the world; on average we consume 25kg per year per person, so in Dubai there is a margin for growth. The drawback in Dubai is the heat,

is not really possible! In saying that, I have noticed that now there are advancements in technology and real expertise in the gastronomic world of Dubai. The best worldwide chefs pass through Dubai and so when you are recruiting and training your chefs what is amazing is that when it comes to cooking there is usually this exchange. crossroad of the world. You recently participated in a European cheese tour with Lactalis, what is next in terms of future tours? We have to deepen the training, so the cheese tour was the start-up, a basic or mini-training session. We have to create ambassadors for our products who will deepen the knowledge. Because it has become so much more evident that F&B outlets across the world are now integrating modern gastronomy, which people are also carrying out at home and thus we need to continue this education to pass on our

passion for cheese to create an array of amazing cheeses within outlets across the UAE. You will be participating at Gulfood with Lactalis. What cheeses will you be showcasing that will be available to the hospitality industry? French, Spanish and Italian cheeses will be showcased during Gulf Foods as it is the perfect exhibition to show the industry new tastes, new trends and a new way of experiencing cheese, which they can then convey to their guests. For example, it is more than possible to mix sweet and sour tones with that it what cheese is all about, a burst At Gulfood we will show how the cheese can be consumed as tapas, as an appetizer or even between meals, I am aiming to show potential suppliers that it is much more appetizing to offer cheese as an appetizer as opposed to nuts! FEBRUARY 2015 CATERING NEWS ME

DÉCOR

ARABESQUE IDEALS

How a magical vernacular of traditional Middle Eastern cultural elements combines contemporary Arabesque cuisine to fuse together Qbara, a modern take on a classic souk “WE’VE GIVEN IT A CONTEMPORARY CONTEXT AND REINTERPRETED THE ARABESQUE IDEAL” In the heart of WAFI Dubai stands Qbara, showcasing intricate craftsmanship and interior marvel by Tokyo based designers, Studio Glitt. Noriyoshi Muramatsu, renowned designer of Studio Glitt, is responsible for Qbara’s Room, restaurant and Qbara lounge, this hospitality outlet features eclectic designs. COO of Jas Hospitality, Elmar Pichorner explains the reasons behind their interior choices: “We worked with Studio Glitt be-

CATERING NEWS ME FEBRUARY 2015

designer that wasn’t culturally biased to the concept. We needed them to possess a lot of integrity and respect, so in order for Studio Glitt to get the right feel we showed them around all the regions.” Describing the formation of the group’s lifestyle destination as a multi-tiered process that began with conceptual development at the visual thentic, but not traditional, we didn’t want to be traditional, in any form. and originally the whole idea came from a stack of carpets.”

658 STRANDS OF MOUTH BLOWN GLASS MAKE UP THE CHANDELIER, PRODUCED BY LASVIT ARABESQUE CARVED TIMBER WALLS - CHUK PALU BY RAHIM WALIZADA INTERIOR FURNISHINGS BY MARWAN DUBAI, YUNI BALI KITCHENS STOVES, STEEL TOP SURFACES BY CHEFS FIRST MOST COCOA IS SOURCED FROM LATIN AMERICA, AFRICA AND ASIA 70% OF THE WORLD’S COCOA COMES FROM AFRICA IVORY COAST AND GHANA ARE LEADING PRODUCERS EACH COCOA POD CONTAINS 40-50 COCOA BEANS

DÉCOR

Clarifying was how the initial production began, Pichorner expresses: “Interesting thing is, it fell into place on its own. When we looked at the space it was in the form of a Planet Hollywood outlet, so we opened up the ceiling and the idea to make a large core space, so the pockets of space more privacy for a more intimate feel." The company Lasvit, renowned for custom made crystal and glass bespoke blown glass to form the distinctive chandelier that acts as a centre piece for the whole outlet. an architectural dome. This would have building. We hired specialist manufacturers and installers of very large glass vidual glass blown lights. It’s so intricate

Pichorner. Palu and interior furnishings by Marwan Dubai set the style and ambience Pichorner wanted to convey; but also to allow the eclectic interior to compliment the artisanal cuisine. Heading up the kitchen is executive “Our chefs were in the test kitchen for six in Qbara has been cooked in that style anywhere else in the world." FEBRUARY 2015 CATERING NEWS ME

CASE STUDY

FRESH INITIATIVES Girar Vouyoukas, group vice president, Fresh Express LLC, gives an introduction as to how they turned a family grown passion into a successful fresh produce business Express is now recognised as one of the leading distributors in luxury food produce within the Gulf Region. With a presence in seven countries and a portfolio of over 2,000 items coming around the world, Fresh Express recently opened its new warehouse in July Investment Park. As proud suppliers for top hotels including the likes of the Jumeirah Group and Rotana, Fresh Express also restaurants, multinational retailers, well-known airlines and royal palaces. The company attributes its 29 years of success to their team of highly skilled and dedicated employees who incorporate profession-

of coming from a family of chefs and having a true passion for food. He loved to go to the local food markets in the region, growing up, our fridge was always full of market fresh products.” Costas then went on to open a Mediterranean resAbu Dhabi. This is when ent worldly cuisines and from that made connections with hotel chefs and came up with a way to help them widen their menus through his access to products and ingredients. By the early 90’s the company had started expanding, and with both on-board the venture established itself as a complete family business.

“WE STARTED EXPLORING INTERNATIONAL MARKETS MORE SO; DRIVING AROUND EUROPE AND AUSTRALIA, KNOCKING ON THE SUPPLIER’S DOORS, TASTING THEIR PRODUCTS AND TOUCHING THEIR SOIL AND FISHING NETS.” alism and passion into this ever-evolving industry. vice president at Fresh Express LLC explains the inspiration behind the company’s progress, “Our father, Mr. Costas, was the Express. He founded the company on his background 46

CATERING NEWS ME FEBRUARY 2015

“We started exploring international markets more so; driving around Europe and Australia, knocking on the supplier’s doors, tasting their products and touching With multiple suppliers tackling the industry to gain a name for themselves, it

FEBRUARY 2015 CATERING NEWS ME

CASE STUDY

THE FACTS

INCREASED LOGISTIC FLEET Y

EARLY BY 7-10 TRUCKS VEHICLES EQUIPPED WITH ADVANCED FREEZING TECHNOLOGY

ORE THAN 4,000 SKUS (STOCK KEEPING UNITS) IN 2013

WAREHOUSE AWARDED GIRAR VOUYOUKAS, GROUP VICE PRESIDENT, FRESH EXPRESS LLC

'A GRADE' FOOD SAFETY STATUS BY THE DUBAI MUNICIPALITY

appears Fresh Express have claimed a niche in their market, which they claim comes down to the handling of the product and the way in which it is delivered. is “the way we speak to our customers, the experience we have and our vast product knowledge. And above all, we are a true homegrown family business; this distinguishes us from other suppliers.” Focusing on the products and services Fresh Express provides to the catering they have “everything a gourmet kitchen would need as well as a wide range of products sold in supermarkets and a beverage selection for HORECA and retail clientele.” Fresh Express tackles this niche with a new service catering solutions for hotels, restaurants and cafes. Solutions such as pre-made salad dressings, pre-marinated soups, stocks and sauces all reduces production time and increases the space needed 48

CATERING NEWS ME FEBRUARY 2015

in a hectic kitchen environment. “Our solutions are not and delicious, they are also The newly opened warehouse in Dubai Investment comprising of several designated category areas in mind; with the latest technology in chilling, freezing, top of the “We also have an industrial kitchen for our new production services, a cheese ageing room, tasting restaurant and photography studio. unit in various departments control, food preparation, dispatch and customer serThe warehouse also allows visiting chefs the chance to explore the products and gain ideas for future menus to gage an understanding of what’s in season and the ucts that were considered unavailable in the UAE. a full sit-down lunch in

their in-house tasting room prepared by their on-sight expert chefs. Fresh Express sources from all over the globe including New Zealand, Philippines, Indonesia, Japan, Seychelles, Peru, Chile and in Europe. Representatives includvisit suppliers to source new products, making sure they tional standards and hold a sustainable program and history. Specialising in salmon of the door on a daily basis, it is an extremely popular product." in terms of expansion, Fresh Express aims to continue their achieved success by maintaining market domination and a high level of expertise. “We see huge potential in this division of Fresh Express; by bringing expertise. to our clients we can help them with bar menu design, training and recipe design.”

FEBRUARY 2015 CATERING NEWS ME

VIEWPOINT

HOME GROWN PRODUCTS VS IMPORTATION Sascha Triemer, vice president, culinary, Atlantis The Palm Dubai discusses the misconceptions about locally sourced produce Without a doubt, the UAE is one of the

Generally eating out in Dubai is quite ex-

biggest importers of food worldwide, and

pensive; this is mainly due to the cost of im-

up until the 1970s all fresh produce was

ported products.

imported, mainly due to the climate and

Having local produce on menus could

consumer perceptions. Only in the last few years have home grown products found

meals by a substantial amount. This said, at

their way onto the shelves of shops and on

this time local produce cannot meet the de-

menus in restaurants. Perceptions on local

mands of hotels and restaurants but I have

produce are rapidly improving every year.

hopes that will change in the future as de-

More and more people are purchasing local

velopment improves.

organic and non-organic. However, fresh-

Food miles have gained prominence in

ness is still the primary driver for consumers

measuring the impact on the environment.

to purchase local produce.

The longer the distance travelled between

Still a lot has to be done, and is being

the farm and when the food is on plate, the

done, to improve the quality of local pro-

wider the carbon footprint. However, it is

duce. The government are working to en-

also true that produce which travels longer

distances may not necessarily be bad for the

tural sustainability through preserving vital natural resources, motivating farmers to

environment. Two primary challenges remain:

adopt state-of-the-art technologies and promoting local produce through local markets and supermarkets like Lulu Hypermarket.

1. Availability and demand UAE does not have a comparative advantage

Buying locally grown produce is impor-

in agriculture. The desert climate presents

tant as it supports the Gulfâ&#x20AC;&#x2122;s economy, how-

many challenges to sustainable farming to

ever if the growing methods are detrimental

meet local food demands. A potential solu-

to the environment it is not worth it in the

tion is the use of huge greenhouses that can

end. Despite living in a desert, there are sev-

be used to produce year supply for all the de-

eral ways to support local agriculture. Major

mands of hotels, restaurants, supermarkets

hypermarkets and small-scale retail outlets

and home consumption. Local farms are still

should be encouraged to stock up on local

in their nascent stage and their products are

produce.

very much in high demand and often exceed

Generally local produce is similar in pric-

their supply. Other than that UAE is still

ing than the imported vegetables, but con-

working on improving farming methods and

sumer perceptions that local produce is infe-

technologies to overcome these challenges.

rior in quality and how it's grown still plays a big role on buyer decisions. A few food

2. Consistency

suppliers have specialised into local sup-

The quality of most products is really great

plies and support the farmers by working

when in season but deteriorates when com-

together with them and distributing their

ing closer to the hotter months. Or they may

products. Also many chefs are convinced on

not look the best in terms of appearance

the quality of some of the local produce and

which can be of importance for customers.

have put it in their menus.

For this reason here at Atlantis we use local produce in one restaurant to guarantee 100% quality and quantities required to deliver best experience. With the importation

imported from Europe or Australia. During

of vegetables consistency is almost guaran-

the hotter months it becomes a challenge,

teed due to farming techniques and quick

transportation logistics. At the same time

ture change in the water.

CATERING NEWS ME FEBRUARY 2015

being able to customize and source unique

Meat however is still imported 95% of

products throughout the world. This allows

the time due to the climate and vegetation

also keeping up with the demand even on

within the region.

last minute request.

FEBRUARY 2015 CATERING NEWS ME

UPDATE

S U P P L I E R U P D A T E S 52

FERMOB LUXEMBOURG FERMOB LUXEMBOURG

FERMOB LUXEMBOURG ARM BISTRO CHAISE METAL CHAIR IN GRASS GREEN IN TURQUOISE

French furniture designers, Fermob combine pragmatism, clean lines and comfort with ease. Fermob have released a new range of furniture at Desert River, the Dubai-based

form, the distinctive lines and forms combine the lightness and resistance of aluminum with the comfort of curved seat slats. Simpler in

and event rentals. Fermob have released The Luxembourg range, initially produced for the

This type of folding slated metal furniture was originally developed in Paris at the end of the

to the style of classic French tables and chairs

Suitable for garden or restaurant terraces is the Costa range with its urban-contemporary style

outlets. An expression of French culture in furniture

to any outdoor outlets in the UAE.

WATERPROOF DIGITAL THERMOMETER Temperature and time in a food safety system are two of the most important components in preventing food-bourne illnesses. Correct cooking; storing, holding and monitoring temperatures are vital in preventing bacterial growth in foods. MGK, a provider in a range of HACCP monitoring systems and devices

CATERING NEWS ME FEBRUARY 2015

introduce the Waterproof Digital Thermometer from CooperAtkins; providers of professional temperature products to assist in serving safe food. The Water Proof Digital Thermometer designed with anti-microbial additive to avoid bacteria growth combines a stainless steel tip for

MKN introduces FlexiCombi, an operational system that is individually adapted ments of professional chefs. To be exhibited at this yearâ&#x20AC;&#x2122;s Gulfood, the FlexiCombi is a simple use as a modern communication technology.

The combi cooking technology allows chefs to always be kept up to date. With the new combi-steamer can download their software updates directly to the MKN homepage.

ADVERTORIAL

M-ICLEAN

DISHWASHING HAS NEVER BEEN SO INTELLIGENT, COST-EFFECTIVE AND APPEALING TO THE EYE AS MEIKO PRESENTS ITS NEW GENERATION OF DISHWASHERS -

Keeping a handle on things with LED illumination

Instant understanding

One of the M-iClean's most striking features is its LED indicator handle with the distinctive M logo. Always cool to the touch and remarkably satisfying to use the illuminated handle provides a useful indication of the machine's status with a series of colours that are clearly visible from a distance. Blue means the machine is ready for operation, a pulsing green-lit handle means that the M-iClean is washing efficiently, and red indicates there is an important message on the display.

One touch

Technology

Directly above the LED handle is the ergonomic touch display. This user-friendly panel acts as the M-iClean's control centre. All the available functions appear as clearly identifiable icons, while the dynamic progress bar shows how much of the wash cycle has already been completed. One-touch operation makes it easy to select the required program. Instant understanding

The M-iClean uses a specially designed, stainless steel combined wash and rinse arm which joins the machine's wash and rinse functions. The innovative wash arm, which is made from robust and durable material, eliminates the risk of arms obstructing eachother and makes the machine easier to clean.

Intuitive, simple operation is essential when you are running a business, especially in restaurants where different staff work in the kitchen at different times, this is why the M-iClean has introduced a bold new system of colour coding, any part of the M-iClean that is coloured blue or illuminated blue can be touched, operated or cleaned. The blue-lit touch display also achieves clarity through colour by only showing the precise functions that can be performed at the time. Green power Many machines nowadays are still remarkably wasteful in stand-by mode, steadily eating up the kilowatt hours at an often alarming rate. In contrast, the M-iClean gradually switches its functions one-by-one onto stand-by, using a progressive scale of power-saving modes instead of just one standby status. The M-iClean also features a modern heat recovery system in the form of M-iClean AirConcept, which avoids any contamination of the rinse water while also improving the indoor climate. The hot air is channelled through heat exchangers so that it can be re-used for heating purposes. This can reduce the consumption of valuable (and expensive) energy by up to 15% â&#x20AC;&#x201C; and it even gets the dishware dry quicker!

Technology with a big green heart Modern dishwashing technology is expected to make careful and responsible use of water and energy, but instead of pursuing the motto of less is better, MEIKO follows the principle of getting things cleaner by being smarter. After all, the main objective of dishwashing technology is to achieve hygiene and cleanliness, so you will always need a certain amount of clean water and energy. As well as achieving maximum cleanliness with minimal resources that also means building machines from durable materials in a sustainable design. That's why MEIKO has deliberately chosen to use more stainless steel â&#x20AC;&#x201C; including for the dosing lines. M-iClean. The intelligent choice. With its intelligent sensor technology, the M-iClean keeps a close eye on key machine components such as the M-iClean filter and rinse arm. Its service-friendly design makes the machine easy to clean. For example, the wash pump is easily accessible from inside the machine, making it quick and easy to remove anything that shouldn't be there. FEBRUARY 2015 CATERING NEWS ME

F&B PRODUCTS

SERVEWISE

eco-responsible serving option by Front of for all menus and is made from poplar and resources, biodegradable and compostable. jufralo.com jufralo@eim.ae

STONEWARE COLLECTION

the House consists of higher grade porcelain serving dishes, making these products more user friendly and durable, attributes including a thin clean centre avoids the cutlery from

The Gourmet Olive Market sources the highest quality olives from the most trusted of avenues. The Gourmet Olive Market aims to for the Middle East to enjoy.

distinctive design.

pulsarfoodstuff.com info@pulsarfoodstuff.com

M’MINIES

The quaint M’minies collection, by Mauviel 1830 are petite cooking and serving utensils, heats more evenly and much faster than other metals, essentially exercising superior cooking control.

ARTIS

complements any table setting.

appearance. jufralo.com jufralo@eim.ae

GIGA X3

mauvielusa.com info@mauvielusa.com

Jufralo.com jufralo@eim.ae

VITAMIX - ADVANCED XL BLENDER

The Giga X3 is manufactured by Jura and distributed by Coffema International General

The Vitamix XL is engineered to reduce

This grind-on-demand single espresso coffee

model can make approximately 100 cups of

pulse function to achieve countless textures for culinary precision. It also has a 1.5-gallon container and blends up to 192 ounces at once.

electronically controlled timer, variable

via a touch sensory TFT pad making beverages such as cappuccino, latte macchiato and espresso. This machine is ideal for mid-volume hotels. coffema.net info@coffema.net

WEGA GREENLINE

boncafeme.ae Info.bme@boncafeme.ae

Additionally, the grinder starts automatically boncafeme.ae Info.bme@boncafeme.ae

APPIA II

SCANBOX

The Appia II created by Nuova Simonelli is ideal for higher volume hotels, restaurants and cafés as it incorporates a soft infusion system

ScanBox food transportation system ensures the safe transit of F&B products, the carriers are impact resistant due to their anodized aluminum structure on the inside, and

The WEGA GreenLine is an innovative, high

guarantees increased thermal heat stability of

WEGA GreenLine uses Lavazza beans and is distributed across the Middle East by EuroCoffee LLC. eurocoffee.ae info@eurocoffee.ae

CATERING NEWS ME FEBRUARY 2015

the coffee cake during extraction and is ergonomically designed to make the operation of the machine smooth to minimize the physical stress of the barista. coffeeplanet.com coffee@coffeeplanet.com

outside

bahraja.blogspot.com bahraja@emirates.net.ae

Supporting Media Partner

FEBRUARY 2015 CATERING NEWS ME

FOOD FOCUS

AN ARTISINAL EDUCATION

As Barry Callebaut, Chocolate Academy opened its doors to offer the first of its kind in Dubai, Catering News ME takes a look at how the ambitious educational facility aims to make its mark on the artisan professionals within the industry

Barry Callebaut internationally leads the manufacturing of cocoa products and chocolate across the world and the academy has made its mark as the that inspires extreme technical ability, a training scheme acknowledged from the market. Frederic Trombert, vice president of Gourmet EEMEA explains, “We are predominantly manufacturing chocolate and cocoa products, two very important things to the B2B restaurant, chef and catering industry. What’s important for 56

CATERING NEWS ME FEBRUARY 2015

us is to educate our chefs in bean sourcing as well as how to use the chocolate in the kitchen.” Trombert, who was appointed vice president and a member of the Barry

Our new training centre for chocolate here in Dubai is such a place,” Callebaut explains. With the artisan market internationally booming, the Chocolate Academy

stresses the importance of educating industry professionals in chocolate production. “The stages of production are very technically heavy and needs a lot of investment. The key message here is that we are one of the main souring companies in cocoa beans, because in origin countries we have more than

platform of innovation for the more experienced. “Our main key point to get across is that the Chocolate Academy is an education. From the chef’s perspective they need to know what the chocolate is about, it is a very technical process and you need to learn the

Heading up Dubai’s Chocolate Academy, is renowned French professional, chef Philippe Marand. Bringing with him decades of industry knowledge, Marand has worked in hallmarks of Parisian cookery such as the Intercontinental Hotel, Dalloyau and the Ritz before serving as an international technical advisor with Barry Callebaut since “Chefs and confectioners hardly can further develop their skills, learn from experienced expert teachers and exchange new ideas among each other.

Academy,” adds Trombert. As part of this pioneering platform, Chocolate Academy, as co-inventors of Callebaut Mycryo Cocoa Butter, will instruct students on the advantages the substance has on the working methods of all food professionals. Mycryo is pure cocoa butter in powfat used predominantly for frying meat, cryogenisation of cocoa butter, freezing at very low temperatures and is an entirely a natural process which manages to resist high temperatures of up to 200 C. Adapted to the art of chocolatiering,

FOOD FOCUS

“THIS ALLOWS US TO CHOOSE THE BEST BEANS. ONCE TAILORED MADE WITH THE RIGHT BLENDING, WE PRODUCE THE BEST CHOCOLATE WHICH YOU CAN THEN USE WHETHER IT BE IN A KITCHEN, PASTRY OR BAKERY. THIS IS THE EXPERTISE WE WANT TO CONVEY"

real chocolate melts at mouth temperature, so often a compound is needed, Mycryo can be used in pastry, baking and chocolate confectionary to create the crisp snap on the creation.” needed to succeed in this skill. “The important thing about this education is that the aspiring professionals understand chocolate. From the cocoa sourcing knowing that great chocolate only comes from having great beans and detected the tastes. Then taking that and making the preparations towards knowing whether it will sit well with pineapple, mint and

so on.” Trombert explains. For nine months of the year, the Middle East experiences soaring temfood preservation methods. Chocolate expertise to other international countaken to ensure a successful result in a warmer climate, Trombert expresses, this is something we need to teach as well. It is often ingredient dependant the conditions." Additionally, Trombert points out “Middle Eastern food culture is far more Western than people realise, and it has a huge European feel.

COCOA BEAN FACT FILE C

OCOA TREES CAN ONLY BE FOUND IN THE TROPICAL HEAT OF THE EQUATORIAL FOREST

MOST COCOA IS SOURCED FROM LATIN AMERICA, AFRICA AND ASIA

70% OF THE WORLD’S COCOA COMES FROM AFRICA

IVORY COAST AND GHANA ARE LEADING PRODUCERS

EACH COCOA POD CONTAINS 40-50 COCOA BEANS

FEBRUARY 2015 CATERING NEWS ME

FOOD FOCUS

Even Saudi Arabia has grown a taste for a more westernised approach to chocolate, so they get a local recipe and give it a western element. It’s working really well.” Gourmet EEMEA have been exporting chocolate to the Middle main aim for launching a new outlet is to hone in on their availability

CATERING NEWS ME FEBRUARY 2015

towards industry professionals, as Trombert elaborates, “Being closer to our chef’s is important to understand what their needs and issues are. It’s about being local, being present. The Middle East and the Emirates are no longer an export market; it is a local market. We really needed forth our educational ambition.”

FOOD FOCUS

CHOCOLATY IDEAS

Azelia 35%

TAMRAH RANGE

A combination of chocolate, milk and hazelnuts reveals an elegant subtle balance between chocolate and nut. With a warm, cozy brown colour, Azelia 35% can be used for chocolate bonbons, tablets or bars, ganache, desserts, etc.

The fresh, smooth milk chocolate soon gives way to warm notes of toasted biscuit and caramel, enhanced by a touch of salt. This Grand Milk Chocolate takes us on an unforgettable

The Tamrah range is made from handpicked pre-

ChoCoâ&#x20AC;&#x2122;a is a familyowned manufacturer and

golden roasted almonds and wrapped in premium

products and confectionery. Belgian in origin

Tarmah received the

and time.

product innovation.

execution, all products are made by expert international chefs.

valrhona.com eugenia.ferreia@valrhona.fr

bestfoodco.com info@bestfoodco.com

chocoa.ae info@chocoa.ae

FEBRUARY 2015 CATERING NEWS ME

COFFEE CORNER

Tabish Tareen, barista for Julius Meinl, discusses coffee quality, sourcing and unique blends How long have you been in the the past nine years. This month I will have been with Julius Meinl for two

As baristas, we are always looking production. Every year, something new happens in the industry. For instance, using coconut and almond

Can you name some companies that you currently supply to? We currently supply to the Jumeirah Jumeirah Beach Hotel. We also supply to the Hilton Group including the Waldorf Astoria and Double Tree, Papa Roti, Rotana Group and Dubai Marina.

Planet experience in easy-to-use straight to cup capsule form, the new range of capsules uses next generation fully-recyclable plastic capsules which are compatible with NespressoÂŽ machines, and are available alongside a consumer

in-store and online.

Where do you source your beans? pertise, Julius Meinl has been able to perfect every single step of the

tries that we donâ&#x20AC;&#x2122;t usually see are all new and upcoming trends. It is now machines in hotel rooms.

farmers through personal contact and processed in a gentle manner so that only the freshest and fullest aroma reaches your cup.

changed over the last 5 years? -

mercial and the political world as it has become the second largest trading commodity in the world after oil. on taste, brand matters a lot as people recognise through brand. Similarly and taste.

CATERING NEWS ME FEBRUARY 2015

San Marco 100

you hope to see in the future? together are now kept separate, which unlocks the opportunity to explore possibilities and potentials in those from seed to cup. That exploration and the product that results is ultimately

temperature control system used as a thermosiphonic circulation system with a pre-infuser and double heater exchange. boncafeme.ae info.bme@boncafeme.ae

COFFEE CORNER

NEWS BITE : COFFEE PLANET VA388 BLACK EAGLE

to outlets, franchises, cafes, restaurants and the UAE, GCC and South East Asia. Since solutions to the gulf regions and continue to work with manufacturers including espresso machine. The distinctive combination of high value materials and both ‘T3’ and ‘gravimetric’ technologies are both prominent factors San Marco Instant The instant version of the San Marco, comes with a microswitch a continuous grinding ment and with a hopper capacity

boncafeme.ae info.bme@boncafeme.ae

thermal stability and ensures the correct proportionately. These combined technologies, mean the barista can produce a consistent espresso, personalised by enhancing the features and enhance the beauty of a machine and despite manages to do this while saving energy and ensuring sustainability. to get the right consistency of espresso

design team. three buttons (short, long and manual) above the group head. All the component materials are pure including copper, stainless steel and aluminium to ensure absolute durability. “We wanted to move away from a masculine design and towards one with La Marzocoo Strada Designed for baristas, the Marzocco hosts mechanical paddle technology allowing progressive control of water control and boilers for each brew-group. boncafeme.ae info.bme@boncafeme.ae

FEBRUARY 2015 CATERING NEWS ME

PROFILING

QUALITY KITCHEN

AIMAN JOUDEH, FOUNDER & MANAGING DIRECTOR AT QUALITY KITCHEN EQUIPMENT TRADING LLC, AIMS TO PROVIDE SIGNATURE KITCHEN SOLUTIONS TO THE HOSPITALITY INDUSTRY

First established in 2010, Quality Kitchen's provide exclusive kitchen and laundry solutions to the hospitality and catering industry. Projects including the three Sheraton hotel's along Sheikh Zayed Road, Business Bay and in Sharjah. With a corporate goal to explore possibilities and supply a fully fitted kitchen right down to the last of every client's needs.

Could you provide a description of your Company?

What is the most popular product you supply to the industry?

Quality Kitchen is a specialised commercial kitchen and laundry equipment supplier for five star hotel chains, central kitchens, restaurant, hospitals and airports. The company was established in October 2010 by myself.

To name a few of the most popular products, the Combi oven, our walk in Coldrooms, hoods, washer extractor and tumble dryer.

What does Quality Kitchen offer that other Suppliers in your field do not?

The Sheraton Hotel, Hilton Worldwide, Emirates Fight Catering, Millennium Hotels and the Habtoor Group are amongst some of the hospitality sector clients in which we provide our services to.

We are a project oriented company with an extremely strong team with extended experience in installing worldwide, top quality product. We have an in-house custom fabricated factory and also our unique after sales service offer complete A-Z solutions for our clients. All of these things combined together differentiate us within the market, we are problem solvers and offer unique solutions to out client base. What Products and services do you provide to the Hospitality Industry? We provide all Kitchen and Laundry Equipment required within a hospitality portfolio. Additionally, we have trained specalists within each field to assist after care and during the service and installation. 62

CATERING NEWS ME FEBRUARY 2015

Can you list a few of your Hospitality clients?

How well has Quality Kitchen performed over the last year? We exceeded all growth targets and expectations and as per the feedbacks from the kitchen consultants and clients, we executed all our projects last year in an extremely professional manner, keeping our clients happy is key. Is there anything new we should know about Quality Kitchen? After our success in Dubai, we are due to begin operating in Qatar with our branch opening very soon in 2015.

SUPPLIER PROFILING

AL ADIL TRADING

DHANANJAY DATAR, MANAGING DIRECTOR OF AL ADIL TRADING HAVE SPENT OVER 30 YEARS CONQUERING THE SPICE TRADE MARKET AND AIM TO CONTINUE IN THE SUCCESSFUL SALE OF INDIAN SPICES AND FOOD STUFF Established in 1984 in Bur Dubai, Al Adil has flourished into a large spice empire serving the entire GCC due to Dubaiâ&#x20AC;&#x2122;s lucrative potential of having a duty free status. They have successfully expanded themselves into a network of 32 supermarkets, 2 flour mills and spice factories in and the UAE

Could you provide a description of your company? The history of Al Adil Trading Co LLC, division of Masala King Exports (India) Pvt. Ltd. is similar to the spice traders of ancient years, who left Indian shores for the distant markets of Africa, Gulf, USA, Canada, and Europe. First established in 1984 in Bur Dubai as a small Indian grocery store, has flourished into a large spice empire, serving the entire GCC and beyond. The main reason that made us choose Dubai is due to its lucrative potential of having a duty free status and also its proximity to India and other parts of the world. The company is proud to have a monopoly in the sale of Indian Spices & Food Stuff in the UAE. Setting up a business in a foreign country was not the easiest of tasks, but thanks to my father, Late Mahadeo Datar we managed to set it up well and have taken it this far. They were trying times but what was important is the courage with which we overcame it. We managed to overcome every struggle with the encouragement and support of our well-wishers and customers. Having started off with just three employees, today the group employs thousands. What does Al Adil offer that other suppliers in your field do not? Al Adil Trading Co LLC has become a familiar name in every Indian household in UAE. It is a reputed grocery store 64

CATERING NEWS ME FEBRUARY 2015

that sells more than 8500 food items. We produce masalas, spices, pickles, flours, pulses and other Indian food items under the Peacock brand name. We sell packed flour in each of our outlets, which also has attached grinding mill. Catering mainly to the Indian expat community in UAE, our customers vary from households to five-star hotels, catering companies, Dubai Duty Free, inflight catering, hospitals and many more. What is the most popular product that you supply to the industry? Everything that we supply is well received. We supply products that are wanted by the customers and hence it is very difficult to pin point one popular product. Our clients include Emirates Flight Catering, Dubai Airport and Dubai Duty Free, Jumeirah Hospitality and Intercat Catering Co. What growth do you anticipate to see going into 2015? We have performed extremely well. Our market share has grown much more than what we had anticipated. We have also opened new outlets in other parts of the GCC so we expect a dynamic growth in our overall business. The market has accepted us and we will meet the expectations of our customers without compromising on the quality and this will help us to achieve the projected growth. We are expanding to other places where we did not have retail operations. We have opened an outlet in Mumbai and soon we will be expanding to other areas.

SUPPLIER PROFILING

PRODWAY INTERNATIONAL

NOUR NAJEM, OWNER OF PRODWAY INTERNATIONAL, A GLOBAL FOOD TRADING COMPANY THAT SPECIALISE IN THE IMPORT AND EXPORT OF FROZEN MEAT, POULTRY FISH AND VEGETABLES RELIES ON A GLOBAL NETWORK OF PRODUCERS TO PROVIDE ITS SOURCING SOLUTIONS

Founded in 2005 by Nour Najem, Prodway was initially specialized in exporting meat products to the Middle-East. Once a solid market was built, Prodway motivated the development of European markets

Could you provide a description of your company? Prodway International is a global food trading company specialized in import/export of fresh and frozen meat, poultry, fish and vegetables. Established in 2005, Prodway moved to develop the African, Asian and European markets and expanded its commercial line to include seafood, fruits, vegetables and dry foods. Prodway relies on a global network of producers, farmers and first grade industries and provide its partners with global sourcing solutions. What does Prodway International offer that other suppliers in your field do not? In every country we source products, we have established direct representations through local branches and exclusive agents (Brazil, Argentina, Turkey, Peru, India); enabling us to be as close as possible to our producers, and to offer our customers the best quality product at most competitive price. From production to delivery, Prodway supports all stages of customersâ&#x20AC;&#x2122; orders: negotiating best prices, production plan, inspection and quality control, transportation and logistics, documentation and financial services. Prodway provides its knowledge and experience to its customers and suppliers for a successful trading.

What is the most popular product that you supply to the industry? A thorough knowledge of each market, an understanding of products specifications and consumer habits, allow Prodway to offer its customers customized solutions combining competitiveness, quality and responsiveness. For industry and retails Prodway provides frozen beef cuts; forequarters and hind quarter cuts, frozen chicken grillers and chicken parts, frozen fish and seafood. We also provide frozen vegetables, French fries, potatoes and green peas. What growth do you anticipate to see going into 2015? In 2014 Prodway International has exported more than 25000 metric tons of frozen and fresh products, with a global turn over approaching 30 Million USD. We have done several investments this year. In October 2014 a new trader has joined the export department, and an exclusive export agreement was finalized with a major fish and seafood producer in Argentina. These investments combined with a large marketing investment program through our participation to worldwide events such as Brussels seafood exhibition in Brussels, Seafex in Dubai, and China Seafood Expo in Qingdao, plus the reinforcements of our presence on the different markets will naturally contribute to our continuous growth.

FEBRUARY 2015 CATERING NEWS ME

SUPPLIER PROFILING

ESSAM SHAMA SEAFOOD

ESSAM SHAMA, CHAIRMAN AND GENERAL MANAGER OF ESSAM SHAMA SEAFOOD TRAVELS THE GLOBE TO SECURE PARTNERSHIPS AND SOURCE PRODUCTS WHILE REMAINING A LEADING COMPANY IN THE SUPPLY OF FROZEN SEAFOOD Established in 2001 Essam Shama Sea Food holds 14 years in the industry recognised by their service and quality, opening their sister company in Dubai in November 2011. They cater for hotel chains such as Rotana, Golden Dunes and Jumeirah along with recognised restaurants such as Safadi, Fuddruckers, Friache and Sanwichy.

Could you provide a description of your Company? Essam Shama Sea food was established in 2001 in the Kingdom of Saudi Arabia. The company has moved from strength to strength since, establishing the sister company in Dubai in November 2011. Thanks to our outstanding service and quality, the group has recognised itself as a leader in the supply of frozen seafood products with a strong portfolio of clients. What does Essam Shama offer that other suppliers in your field do not?

Our popular products are the tiger and vennamei, shrimps, we have over 20 different shrimp products including whole shrimp, shrimp tails and frozen blocks of shrimps. We specialise in all types of fillets, frozen fresh and smoked such as salmon, hammour, dory and cod. Being located in the centre of the city we also offer fresh fish over a very short time period. We also have a processing facility that allows us to supply any type of fresh sea-food available in the local fish market cut and cleaned as per customer specification in accordance with HACCP standards. What growth do you anticipate to see going into 2015?

We provide the highest quality and selection of sea-food products at fair and reasonable prices. Our business is based on unrelenting customer focus, extreme attention to detail and close supplier-vendor relationship to allow our customers to maximize their sales and profitability. It is our mission to market the best items available from the worldâ&#x20AC;&#x2122;s most responsible and traceable sources. What is the most popular product that you supply to the industry? We supply all types of whole fish and fillets, clams, crabs, lobsters, octopus, oysters, scallops, shrimps and squids. 66

CATERING NEWS ME FEBRUARY 2015

We have tripled in production since inception into Dubai. We set up our own processing and deep freeze facility in Al Qouz. We have our own fleet of refrigerated vans to deliver on time. Our staff are being continually trained to provide safe, reliable, healthy and delicious seafood to our society by using state or art technology, top quality control and super services. We expect to be among top five sea-food suppliers this year. We are planning to develop and market high quality products and explore more varieties of specialised seafood items from all corners of the globe. We are also planning to develop our own brand of ready to eat frozen and canned seafood products.

FEATURE

A QUALITY PERSPECTIVE CEO and founder of Chez Charles reveals to Catering News ME his ideals behind local sourcing and the importance of quality produce

F&B industry are mainly focused on home-grown produce and the want for healthier living. The demand for fresh ingredients and seasonal produce has brought new challenges to the food supplying industry. Charles Boghos, founder of Chez Charles, is tackling that niche in the market by setting up a produce away from mass imports. Once he resigned from his former position in marketing, Boghos went on to do six months of research before Boghos prides his business on the his venture, “The most important thing from my love of cooking. I’m passionate about cooking and so I went out and tried to source ingredients for myself. At that time the only and with all due respect to them we are

Organic produce has remained a longstanding international trend however Boghos expresses how organically brand hopes to achieve: “We have been

the French and European world.” With Dubai being lead importers and and many supermarket chains importing a huge percentage of their stock from Europe, Boghos explains the

food with no taste. believe and hope for a home-grown Dubai however in my opinion and not everyone will agree, people look for artisanal approach to their produce. Now organic is much it used to be before, people expect the soul to be organically will see less and less organic produce from FEBRUARY 2015 CATERING NEWS ME

CHEZ CHARLES

demand from our online store. We are very keen on the way we pick ingredients; every ingredient has to be the best in its range. I don’t mind if someone orders sea bass to then tell them there’s no sea bass because they couldn’t catch the We will not deliver if it does not hold Sourcing produce mainly from the UK, Spain, Italy and Australia, the masuch as vegetables, dry produce and chocolate are sourced from France. “Produce, of course, depends on seasonality, which is very important to very often the Icelandic cod, because it 68

CATERING NEWS ME FEBRUARY 2015

is the best in its range. As long as it’s the same water, the

ingredients cost money. Take the Scottish salmon that we take from one of

whether a White Sea bass is from France or the UK,” said Boghos. As the UAE moves slowly into local sourcing in a bid to lessen the import stock needed, suppliers are starting to recognise and discover more local farms. Producing free range chicken, cow’s milk, sheeps milk and goats milk, the availability of these commodities will increase as advanced farms begin to form in the Middle East. For a niche business like Chez Charles, they

that salmon takes will cost money but

produce and intricate sourcing come varied operational costs: “We are high-end pricing but the

Chez Charles also sources oils from very rare olives that can only be found in the South of Italy from suppliers that run all their businesses on the back of passion and brand expansion. These of Michelin Star restaurants all over the South of France and Italy. “Our vegetable section overall generclementine, you take one bite, and it This is our passion and we want to re-

BEHIND THE SCENES

CAFÉ CULTURE

Hanna Chervenkava, assistant café manager, Fifth Street Café, Courtyard by Marriot Abu Dhabi gives her insider viewpoint of the industry What made you join the F&B in-

I begin my day with a list of things that my team and I need to achieve. As

dustry?

we are newly opened, training is a big focus for us. I work very closely with

I started working in a restaurant

our chefs, reviewing the daily menus and of course tasting them as well.

during my academic years, and ally became a passion and full time

If you could work in another department, which one would it be and why?

career. It would help me understand how the rooms structure of operations work Why did you choose to work in your current position? I chose my current position because of my previous experience and my passion for the industry. I tried to

being a part of the Marriott family. I want to continue honing my skills and expanding my knowledge to become an even stronger manager.

I truly missed working in an operational team and meeting new guests on a daily basis.

Anything you don’t like about the industry and your job? Sometimes working hours in the hotel industry are very demanding. You

What do you like about your job? I like the fact that it is never a routine; you get to meet new people every

all these small challenges are balanced as working with great people, meet-

day and build friendships with guests. You work as part of a diverse team,

ing new guests and developing your skills and knowledge on the daily basis

which feels like a family to me.

reward you.

Tell us about your average day.

FEBRUARY 2015 CATERING NEWS ME

FINAL THOUGHT With Spring in our midst, this month a British inspired afternoon tea in Raffles Dubai, Wafi City caught Catering News ME’s attention with its modern interpretation on a timeless tradition.

A selection of decadent treats including chocolate-crafted Stiletto’s, rose

tions as part of the anniversary collection. Taking inspiration from designer items the assortment of delicacy’s

ecutive pastry chef Roland Eitzinger, he aimed to re-create fashionable collections into distinct shapes and

QUIRKY QUOTE

Image credit: Amazon books

Michellin-starred chef, Greg Malouf, releases new book with Lucy Malouf on their approach to vegetarian recipes based on traditional Middle Eastern cuisine. Discussing the freshest ingredients, Greg and Lucy Malouf’s recipes are designed as a sharing concept. Their method’s towards vegetarian cooking combined with Arabian tones, and the prominence of colour and taste, brings newly interpreted recipes inspired by the regions generous and sharing characteristics.

Two chef-athletes, a nutritionist and a scientist are the informants behind Real Meal revolution, a book based heavily on nutritional science and selfexperimentation. The recipes showcased in this book have been created as a result of combined experience and a revolutionary read suggests that by following these recipes it could enhance athletic performance, increase mental focus and energy and encourage better sleeping habits.

XAVIER THURET, INTERNATIONAL CHEESE AMBASSADOR OF LACTILIS

“An Ossau-Iraty with long been an accepted combination. But try it instead with green of Espelette pepper! certainly a good idea. But take the soft centre of the cheese, spread it voluptuously on half a banana and sprinkle with crushed Speculoos, and you’ve got a gastronomic match made in heaven! Serve goats’ delicacy!”

CATERING NEWS ME FEBRUARY 2015

FEBRUARY 2015 CATERING NEWS ME

QUALITY KITCHEN CONGRATULATES BNC PUBLISHING ON THE LAUNCH OF CATERING NEWS MIDDLE EAST

Room 56A, Zommorodah building 29C street, PO BOX 234533 Dubai UAE T: 00971 43579997 W: www.qk.ae Fax: 00971 435 9996 E: qkitchen@eim.ae