May 2019 by Gulf Gourmet magazine

FROM US. FOR US.

MAY 2019

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THE MAGAZINE CHEFS LOVE TO READ

volume 14, issue 5

READY TO

RISE THE ‘MIDDLE EAST YOUNG CHEF OF THE YEAR’ TROPHY WINNER AT SALON CULINAIRE, CHEF KANISHKA GAMAGE, TELLS US WHAT IT TAKES TO WIN

YOUNG CHEFS

Toro + KO Dubai competes for the Nestle Professional Golden Chef’s Hat Award 2019

CHEF OF THE MONTH

Exclusive interview with Avinash Mohan, the Executive Chef at Palace Downtown Dubai

ASPIC WORKSHOP

ECGYCC members get a crash course in gelatin glazing from award-winning chef Juraj Kalna

president’sstation email theguild@eim.ae

PRESIDENT’S STATION

May 2019 Gulf Gourmet

Dear fellow chefs, ladies and gentlemen, Welcome to the May issue of our Gulf Gourmet. April was a busy month for all our members in preparation for Ramadan. We still managed to see good turnout at our monthly networking meet, held at the Media One hotel. We discussed upcoming events including ways to support Chef Prasad and his team at the Miramar Al Aqah Beach Resort. They are busy with the preparation for the East Coast Salon which takes place this July 7-8. Thank you to all the partners supporting the East Coast again. Mr. Bassam Boussaleh and the AMFI Team from Beirut have come on board with 3 gold sponsors – US Meat Export Federation, US Poultry Council and US Egg Board. Lookout for the new classes where the Incredible US Egg will be used. Make sure you register now as all the live classes have limited space. This month from May 1–4, the Emirates Culinary Guild supports our partner Purple Kitchen at the Sharjah Dates Festival. We will be doing a live demonstration of various date recipes at what is surely going to be a permanent fixture on the UAE events calendar. During Ramadan, we will not have a networking meeting. Our next meeting will be on June 25 at the Palace Downtown, and will be hosted by Chef Avinash Mohan. On behalf of your Emirates Culinary Guild Executive Committee, I wish you and your family a blessed Ramadan. And to those that are on a break during this holy month, wish you a relaxing vacation. I look forward to seeing you all – chefs and partners – back at our meeting on June 25.

WORLD ASSOCIATION OF CHEFS SOCIETIES

Please visit gulfgourmet.net to browse through previous issues of this magazine. Visit www. emiratesculinaryguild.net to see latest happenings on the events calendar. And visit www.facebook.com/ wacsyoungchefs for young chefs to be in contact with over 4,000 chefs across the globe. Please do not miss the company profile of our corporate members. We really do appreciate your support. Also check out the Friends

of the Guild pages to know who our supporters are. Thank you to Chef Girish Babu and the Media One team for hosting the April meeting. Culinary Regards, Uwe Micheel President, Emirates Culinary Guild Director of Kitchens, Radisson Blu Hotel Dubai Deira Creek Assistant Vice President, WorldChefs

CONTENTS

May 2019 Gulf Gourmet

ggcontents 07

Editor’s Note 08 Friends of the Guild 12 Newsbites Our Editor’s take on all things F&B in the region

Brands that support the Emirates Culinary Guild

Chef events and news from within the country and around the globe

Chef of the month Exclusive interview with Avinash Mohan, the Executive Chef at Palace Downtown Dubai

22 Golden Chef (by Nestle Professional)

Toro + KO has put forward Chef Jacinth Perera and Chef Deepak Ojha to showcase its excellence at the Nestle Professional Golden Chef’s Hat Competition 2019

Cover Story

Hari Krishnan, General Manager, Barracuda Beach Resort, Umm Al Quwain on why the Executive Chfe is the backbone of any hotel

CONTENTS

May 2019 Gulf Gourmet

12 36

Events

East Coast Rules

New Members

Members Directory

More Than a Chef

Exclusive images from culinary events in the region. This issue includes Salon Culinaire competition, which saw over 900 chef entries; ECGYCC Aspic workshop with chef Juraj Kalna; and the Food Fest organised by the students of the Emirates Academy of Hospitality Management Complete listing of the rules and regulations for the East Coast Salon Culinaire taking place this July Meet the new and renewed corporate members of the Emirates Culinary Guild A listing of all leading food, beverage and equipment suppliers in the region Monthly column by motivational speaker Rohit Bassi

Interview with the GM of Barracuda Beach Resort

editor’snote

EDITOR'S NOTE

May 2019 Gulf Gourmet

email editor@gulfgourmet.net

ast month on Easter Sunday, over 250 people were killed and close to 500 injured as suicide bombers coordinated terrorist attacks on three churches and three luxury hotels in Sri Lanka’s capital city of Colombo. While I have never visited the beautiful country just a few miles away from my native town in Kerala, I have – in my eight-year journey as editor of this magazine – interacted with hundreds of chefs, who were raised in the city or have worked at the hotels targeted. I cannot even fathom the grief being experienced by the huge community of Sri Lankan chefs in the region, who have worked or knows someone who has worked at Cinnamon Grand Hotel, Kingsbury Hotel and Shangri-La Hotel. I am especially hoping that your loved ones were not affected by the attacks. The best answer to hatred is love and believe it or not, your dishes have been spreading smiles and love throughout the region from the smallest restaurants to the fanciest fine-dining establishments we know. It may sound like a cliché but it is the truth. In this issue, like many of our other issues, the chef featured on the cover and numerous of the professionals profiled inside are Sri Lankans. Take pride in the fact that the region’s culinary advancement being seen on the global culinary map is being driven in a big way by chefs from this small island country. Our cover story features Chef Kanishka Gamage of Madinat Jumeirah Al-Qasr hotel for lifting the Middle East Young Chef of the Year trophy at the recently concluded Emirates International Salon Culinaire, the biggest professional chefs competition on this side of the planet. If you are

CREDITS

THE EMIRATES

President Uwe Micheel

CULINARY GUILD

Phone +971 4 340 3128

Fax +971 4 347 3742 Email theguild@eim.ae

EDITORIAL

Editor & Publisher Aquin George Phone +971 58 629 1227

Email editor@gulfgourmet.net Associate Publisher Amaresh Bhaskaran

Phone +971 50 456 8161

Email amaresh@gulfgourmet.net

a young chef just starting out, it is a recommended read. It is yet another IMAGES Photo Editor Amaresh Bhaskaran example of how the love for cooking, Anne Preussel the tenacity to work hard and the right Atim Suyatim attitude, is a potent combination for CONTRIBUTORS Vattacan Inc success in your chosen field.

Samaneh Naseri

This issue features and interview with Pandey K Avinash Mohan, the Executive Chef at Palace Downtown Dubai; Chef Jacinth ADVERTISING Sales & Mktg. Andrew Williams Phone +971 4 267 6306 Perera and Chef Deepak Ojha from Email advertise@gulfgourmet.net Spanish tapas restaurant Toro + KO Dubai take part in our Golden Chef DESIGN Art Director Vahiju PC Hat Award competition; and a point Graphic Designer Natalie King of view is put forth by Hari Krishnan, General Manager, Barracuda Beach PRODUCTION Masar Printing & Publishing Resort, Umm Al Quwain.

LICENSED BY

National Media Council

Also, in these pages you will find PUBLISHED BY SMARTCAST GROUP LLC images of many of the medal winners PO Box 34891, Dubai, from Salon Culinaire that we could Shams, United Arab Emirates not fit into the pages of the April edition of Gulf Gourmet. If you are COPYRIGHT All material appearing in Gulf Gourmet not in these images, you could try is copyright unless otherwise stated participating in the upcoming East or it may rest with the provider of Coast Salon Culinaire taking place at the supplied material. Gulf Gourmet Miramar Al Aqah Beach resort this magazine takes all care to ensure summer. The full list of rules and information is correct at time of regulations are listed in this issue. printing, but the publisher accepts no Until next time, enjoy the read and keep cooking with passion.

responsibility or liability for the accuracy of any information contained in the text or advertisements. Views expressed are not necessarily endorsed by the

Aquin George Editor

editor and publisher.

FRIENDS OF THE GUILD

May 2019 Gulf Gourmet

friends of the guild

FRIENDS OF THE GUILD

May 2019 Gulf Gourmet

FRIENDS OF THE GUILD

May 2019 Gulf Gourmet

NEWS BITES

May 2019 Gulf Gourmet

newsbites Three Celebrity Chefs Join the Iconic Burj Al Arab Jumeirah

ith a focus on delivering culinary sensations like no other, The Burj Al Arab Jumeirah, a wellknown global icon, announced three new chefs to the group’s current collection of ten celebrity restaurants. With Francky Semblat, Kim JoinieMaurin and Kasper Kurdahl, the hotel now celebrates a combined total of 7 Michelin stars in their most recent culinary appointments. The news follows the recent milestone recruitment of Michael Ellis as Chief Culinary Officer, the former Managing Director of the Michelin Guide. Whilst Francky Semblat and Kim JoinieMaurin are both protégés of the famed Joël Robuchon’s school of excellence,

Kasper Kurdahl worked alongside culinary legends like Roger Souvereyns. All three chefs add a unique touch to the dining scene at Burj Al Arab. The hotel’s Al Muntaha restaurant welcomes Chef Francky and Sky View restaurant Chef Kim, whilst Chef Kasper joins Al Mahara restaurant. Anthony Costa, Regional Vice President of Jumeirah Group and Managing Director of Burj al Arab, who appointed the three celebrity Chefs said, “I am thrilled to be welcoming Chefs Kasper, Francky and Kim to Burj Al Arab. Their experience at some of the world’s best restaurants coupled with their diverse backgrounds and entrepreneurial adventures will pave the path to a

wonderful gastronomic journey.” Jose Silva, Jumeirah Group’s CEO added, “We are very proud to announce the arrival of three new culinary experts at our flagship hotel in Dubai. This appointment reveals the start of a more diversified and innovative culinary offering, in addition to our continued focus on the guest experiences, which is a core element of the luxury industry. Dubai’s diverse culinary scene will be a delight for Expo2020 visitors next year, and with over 60 restaurants in Dubai, we are ready to welcome its epicurean guests. This is the start of several other exciting culinary and customer experiences we plan to announce in the near future.”

NEWS BITES

May 2019 Gulf Gourmet

James Thompson joins Fairmont

airmont Dubai has appointed James Thompson as Director of Food and Beverage. James brings over 22 years of experience in this industry in the United Kingdom and United Arab Emirates. Starting his career in independent restaurants, James has worked at various iconic restaurants across the UK capital while working for the Conran Restaurant Group. Following 10 years in London he returned to his hometown of Birmingham taking various General Manager roles for the Individual Restaurant Company. In 2008, James joined Burj Al Arab as the manager for the prestigious Al Muntaha restaurant. Over the years he climbed the career ladder until

eventually holding the director of food and beverage position for two years, overseeing their ten outlets. In 2017, James moved to Jumeirah Beach Hotel in anticipation of the hotel renovation. Whilst there, he was responsible for the successful relaunch of the 21 outlets and led a team of over 400 colleagues.

Winners’ Masterclass

key supporter of the successful Emirates Salon Culinaire competition is Weltbild, which provided 10 Convotherm Combi ovens for the kitchens as well as a Masterclass with Chef Nick Bates. The three big winners Thilina Kasun from Zero Gravity “Best Cuisinier”, Kanishka Gamage from Al Qasr Madinat Jumeirah “The Middle East Young Chef of the year, and Rodney Lorenzo Ramos from Sharjah Ladies Club “Best Arab National Category” received training as well as an additional recognition of a meal of their choice at Massimo Bottura Torno Subito at W hotel Dubai on the Palm.

take the winners through the features and benefits of Welbilt’s Convotherm Combination oven, Merrychef high speed oven, and Garland Induction table-top range.

The masterclass, which took place last month at Welbilt’ s experience kitchen in DSO facility, saw Chef Nick

If you are interested in a Weltbild masterclass contact Chef Nick at nicholas.bates@welbilt.com

NEWS BITES

May 2019 Gulf Gourmet

Futuristic, healthy, gourmet or inspired by tradition HostMilano offers a whole new interpretation of gelato, with new consumer formats and the “gelato parlours” of the future

id you know Italy’s expenditure for gelato rocketed to 3 billion euro in 2018? The new must-have requirement is “differentiation”; with traditional gelato cones and tubs being successfully joined by single portions, sticks and new types of gelato parlour. The format of the new shops is focusing on eliminating the barriers between gelato and consumers. If you visit HostMIilano, you will know. It is also the stage for the World Trophy of Pastry, Ice Cream and Chocolate and Cake Designers World Championship. Old fashioned gelato: unique, just a few flavours and always sold in the same way, no longer exists. Not in Italy and not abroad. Today’s market is led by gelato in the plural form, everyone different from the others, but all with one common denominator: the need to pay attention to food intolerances and allergies. Futuristic, healthy, gourmet or inspired by tradition, gelato and everything that revolves around it (from semi-finished products to machinery, from furnishings to state-of-the-art refrigerated counters) are at the centre of an evolution that shows no signs of slowing down, constantly presenting new trends and cutting edge technological innovations. Just like those we’ll be seeing in the halls at HostMilano (organised by Fieramilano, from 18 to 22 October 2019), the leading event in the Ho.Re.Ca. segment which, with seven months to go before it opens, has already registered the participation of 50 different countries, with a total of 1,653 companies, of which 949 Italian (57.41 % of the total) and 704 international (42.59 %).

Ge lato: 89 million dollars in turnover forecast for the next few years A boom that just keeps on growing,

in Italy and all over the world. While the figures relating to the new life of gelato in Europe reveal 9 billion euro in turnover, with 150 thousand people employed in the sector (source: Unioncamere), in Italy, spending for this deliciously sweet and chilly treat rocketed to 3 billion euroin 2018 (+2% on 2017 and +10-12% on 2016), aided by unseasonal hot weather and the gradual breaking away from seasonal consumption. Artisan gelato in particular is among the favourite foods of Italians, with an annual per capita consumption of 6.5 and 7 kilos, made by 40 thousand workshops using fresh locally-sourced ingredients; the sector generates a total turnover of 1.5 billion euro, employs approximately 30 thousand people and uses 220 thousand tonnes of milk, 64 thousand tonnes of sugar, 21 thousand tonnes of fresh fruit and 29 thousand tonnes of other ingredients every year. As far as the production of artisan gelato is concerned, Italy now occupies a stable top spot in the EU, with a market share of 19%, ahead of Germany, stable on 515 million litres (16%) and France (454 million). On a more general level, however, the whole global gelato industry is growing, with forecasts estimating a global CAGR of over 4% and annual sales destined to climb from 80 to 89 billion dollars over the next five to seven years.

Organic, natural and social: “new” gelato is all about “differentiation”

Multiform, to suit local traditions and tastes. And with a focus not only on changing customer requirements, with an increasing tendency to prioritise high-quality ingredients and health, but also on suggestions from the worlds of fashion and catering, including the pastry segment.

Gelato in the third millennium is completely different to the way it used to be, starting with the way we eat it and the fact that it has become a perfect food all year round. Organic (and sometimes vegan), natural and freshthe boom in organic gelato parlours is explained by the successful partnership between local producers and shops, guaranteeing the origin of the ingredient used, from the shed to the tub - however, the new must-have requirement of gelato is “differentiation”. Consumption styles are different on all five continents, and gelato is no exception: gourmet versions have attracted the attention of high-end restaurants and artisan gelato has undergone a restyling, combining tradition and innovation, in the light of new technologies, and making use of the social networks. So we’re seeing gelato used as a filling/basic ingredient (e.g. gelato paninis), along with the invention of innovative preparations, like soft gelato served and accompanied by French-fries. And if gelato is becoming more and more of an “experience”, the future is made up not so much of new flavours (the healthiest recipes tend, for example, to be for low-sugar gelato or the addition of chocolate or special cones), but mainly of new ways to present or consume it. With 3D printers capable of creating moulds the likes of which we’ve never seen before, and brand-new formats in place of traditional cones and tubs, the use of single portions and sticks, both of which ensure sales of gelato 365 days a year, is advancing.

Displays: the aim is to break down the barriers

Reduction of space for display and consumption, and of noise. The new trends in gelato are aimed at developing versatile

display and storage systems. When people walk into a gelato parlour today, they want to enter somewhere that is at least attractive, welcoming and communicative if not furnished with a focus on design. They want to see something original and aesthetically rewarding, because product appeal and attractionmake a decisive contribution to sales. So while traditional display and storage counters disappear, the new frontier is the carapina-display: the perfect combination of storage and visibility of a range of flavours, capable of minimising barriers with the end customer, offering 360Â° product visibility. Progress is also being made by vertical cabinets and integrated plateaux, as well as modular or custom furnishings, authentic multi-purpose products, suitable for a variety of uses depending on requirements and seasonal needs. Everything is geared towards being multifunctional - in some cases, the displays can switch between two different temperatures, from ice-cream to pastry and vice-versa - and eco-friendly, already using natural gases, which will become a legal obligation in 2020. The last, but by no means least important, change concerns the machinery. The market is now demanding equipment capable of producing gelato under any conditions, with any kind of recipe, quickly and easily, meeting the needs of even the smallest artisan producers. Perhaps using the

possibilities offered by the Internet of Things, thanks to remote management of the functional parameters of chilled products, with the aim of reducing product waste and guaranteeing the very highest hygiene standards.

Host rewards innovation with the SMART Label Host Innovation Award

Hostmilano simply wouldnâ&#x20AC;&#x2122;t be complete without one of the appointments that best emphasises the role of the event as an international hub of innovation: Smart Label, Host Innovation Award, the competition organised by Fiera Milano and HostMilano, in partnership with POLI. Design (Milan Polytechnic Consortium) and sponsored by ADI (the Italian Association for Industrial Design), which over the past three editions has handed out more than 150 awards and 20 special acknowledgements to leading players in the Italian and international hospitality industry. Again this year, the five-member international jury of university professors, professionals and national and international experts with enormous experience in design, hospitality and energy saving will be voting the degree of innovation and the smartest solutions. The panel will assess the candidate products, services and projects in light of the following criteria: efficient functions of products and services, efficacy of products and ease of use of services, and innovative usability, technologies and benefits for users.

NEWS BITES

May 2019 Gulf Gourmet

Gelato (and Pastry) are leaders of the event calendar too

A menu of events that is richer than ever before, with workshops, research presentations, tastings and in-depth educational moments. HostMilano is much more than an opportunity to meet the most important Italian and international companies in the Ho.Re.Ca. Sector; it also offers a chance to witness contests capable of attracting the greatest names in the hospitality industry. Because, in an increasingly competitive market, sector professionals must become entrepreneurs and managers too and learn how to combine technology with creativity, specialisation with an understanding of the latest trends. And that is exactly what happens in the World Trophy of Pastry, Ice Cream and Chocolate and Cake Designers World Championship, the two competitions organised by the Federazione Internazionale Pasticceria Gelateria Cioccolateria (FIPGC). The two biennial championships, will be held during HostMilano for the third time, on 19 and 20 October 2019 and on 21 and 22 October 2019 respectively, and will adopt as their shared theme celebration of the "National Art and Tradition of the Country of Origin". As in past editions of the competition, points will be given to appearance and to taste.

To get your chef or company related news featured in this section, email editor@gulfgourmet.net

CHEF OF THE MONTH

May 2019 Gulf Gourmet

PLATEFUL OF

PASSION Exclusive interview with Avinash Mohan, the Executive Chef at Palace Downtown Dubai

CHEF NEWS OFAND THE EVENTS MONTH

May 2019 Gulf Gourmet

CHEF OF THE MONTH

May 2019 Gulf Gourmet

vinash Mohan, the Executive Chef at Palace Downtown Dubai, tells us how he took his obsession for food and turned it into his passion, and how his culinary travels from India to Europe, Africa and the Middle East has allowed him to truly bring deliciousness into every plate that his team serves.

You travelled quite a bit in your early years, is that true? Yes. I was born in Kerala, in south India and at a young age we moved to Rajasthan in north India. Both states attract tourists from around the world and are known for its distinct beauty and flavours. I was lucky to have been exposed to both as a child. My parents were employed by the Government of India, which involved a fair bit of travelling. It allowed me to interact with various cultures and savour various cuisines. This helped broaden my culinary vision. As an only child, I was always pampered. More so with food as I am a born foodie.

So, you were destined to become a chef?

My parents were employed by the Government of India, which involved a fair bit of travelling. It allowed me to interact with various cultures and savour various cuisines. This helped broaden my culinary vision

Think of it, yes, I was destined to become a chef. My first obsession with the kitchen began during my vacations at my ancestral home in Kerala. My grandparents and all my uncles and their families lived in that home. The kitchen was the epicenter of all activity. And my grandfather took centerstage. He would cook almost every day and I loved hanging around him.

I spent my mornings in the kitchen tasting, helping and being engulfed with the aroma of spices. That joy made my culinary career a natural choice. My vocational training at a five-star hotel turned my childhood obsession into my passion. I graduated from the Institute of Hotel Management PUSA at New Delhi to join the Oberoi Centre of Learning and Development to further hone my cooking skills. Those two years gave a me a firm steppingstone into the professional culinary world.

Are you saying that your early years as a chef was not a struggle? I was so passionate about food and cooking that I happily endured all struggles. I was willing to work as hard as required. And spending long hours in the kitchen – which some refer to as “struggle” – was something I enjoyed. I was doing what I loved most. Cooking is an adventure and it thrills me. It is an art that enchants me, and I continue enjoying every bit of it. I still remember my days at The Oberoi Mumbai where I would catch the first train at 5 am and travel 45 minutes to reach the hotel and complete the shift by 3 pm. I would then hang around jumping from one kitchen to another learning about food and its various forms and how simple ingredients took different forms when treated differently. Most days finished at 11pm and I would passionately look forward to the next day.

Tell us about your journey to become an Executive Chef.

Chef Avinash with Pihille Gedara Ruwan Kumara, winner of Best Pastry Chef trophy at SIAL Middle East 2018

Food to me has always been this vast ocean of knowledge where everyday you learn something new. From the days spent with my grandfather in the kitchens of my ancestral home, to the hostel canteen, and from the street food in the by-lanes of Agra, to experiencing fine-dining during the start of my career,

CHEF NEWS OFAND THE EVENTS MONTH

May 2019 Gulf Gourmet

CHEF OF THE MONTH

May 2019 Gulf Gourmet

my journey to become an executive chef has been exciting and memorable. After my OCLD I joined the beautiful Oberoi Amarvilas overlooking the Taj Mahal, where I was heading the western cuisine kitchen. I found a new love for Indian cuisine here and learnt a lot, which eventually took me to Taj Rambagh Palace in Jaipur. Here I was heading the Indian restaurant besides two other outlets in the capacity of Senior Sous Chef. My eagerness to learn how food is evolving internationally took me to Ireland where I joined the best Indian restaurant in Dublin as Executive Chef. A year later, a serendipitous opportunity took me back into hotels with the Four Seasons Hotel, Dublin offering me the role of Executive Sous Chef. Those five years in Dublin helped me gain experience in Thai cuisine with Chef David Thompson, and Japanese cuisine with Chef Mark Edwards of Nobu. I was fortunate to work alongside several Michelin star chefs including Gordon Ramsay and Juan Amador.

I would advise if you love cooking then this is your profession. Spend the time and sweat in the kitchen working hard. If you love the sense of achievement at the end of the day then there is no bigger happiness Home came calling and I returned to India to open the most beautiful hotel I have ever worked in – The Leela Palace Chennai. I then went on to become Group Executive Chef for Fairmont hotels in East Africa overseeing operations of 3 luxurious resorts. In 2014, I joined The Address Hotels at

Dubai Marina as the Executive Chef and after a very successful three years I was moved to the F&B flagship of Emaar at Palace Downtown to run restaurants such as Thiptara, Asado, Ewaan, Buhayara, Al Bayt and the catering wing of the hotel.

What challenges come with being an Executive Chef? An Executive Chef’s success depends on the challenges he or she overcomes. It gets easier with experience. A big challenge is the consistent delivery of exceptional food primarily due to a huge turnover of skilled staff. To be successful one has to implement systems for each aspect of food production – from ordering to receiving to actual cooking to training the staff and tracking costs. The changing customer base for restaurants challenges us to evolve our menus frequently. This helps us to constantly learn and become better. The evolution of new concepts with the support of social media is another challenge executive chefs face in hotels. This shifts the customer and we are challenged to fill in the gap really fast with a counter step. This challenge did not exist a few years ago.

Tell us about your current property and what your current role entails. Palace Downtown is set in a traditional palatial residence and overlooks the iconic Dubai Fountain and the lake surrounding Burj Khalifa. Located next to the world’s busiest mall Dubai Mall, this hotel features six multiple award-winning restaurants offering Thai cuisine, Oriental and international cuisine, Latin American cuisine, a Lounge, a Mediterranean bistro and a Gourmet bar. Besides this, the hotel ballroom with a capacity of 300 guests and outdoor garden spaces is considered one of the

CHEF NEWS OFAND THE EVENTS MONTH

May 2019 Gulf Gourmet

most prestigious wedding destinations in Dubai. As the head of the culinary operations for the entire hotel including the catering wing, my role entails looking after the administrative aspects of the food and beverage department including budgeting, forecasting, cost control and purchase and receiving. It includes staff training and other motivational activities including their welfare. A lot of coordination work between various other hotels of EMAAR is also part of this role. Above all, I ensure the team is happy and is focused on deliciousness in whatever they cook, and that creativity is alive in the dish.

What is your advice to young chefs? I got into cooking because of the sense of pleasure I experienced when I entered the kitchens back at my ancestral home. That love got converted into a career as a chef as I grew up. I would advise if you love cooking then this is your profession. Spend the time and sweat in the kitchen working hard. If you love the sense of achievement at the end of the day then there is no bigger happiness. Ensure deliciousness in every dish you cook and add your own culinary touch with a drop of your love for food. Keep your cooking intuitive, simple and evolving with informed creativity and intention. This is something you can never get from anything external but approach it from your heart.

Can you tell us a bit about your family? Let me start with the youngest one in the family, Arjun. He is six and loves being part of the kitchen and has a thousand questions when I am cooking. Next is my 12-year-old foodie Aditya. He is my

companion in trying out all things food. Then comes the ruler of the home and my better half in every way, Smitha. She is an avid fan of all things Indian and loves varied cuisines from across the country. I have learnt many small tricks of cooking from her and whenever I lack inspiration, I turn to her. She always has something special to offer, which I would never have discovered otherwise.

Before we let you go, can you tell us a funny or memorable incident from your culinary career?

As a proud Indian I was happy to oblige. I asked my senior chef Matteo for some sugar and he offered to stir the sugar into the tea while I got the cups to serve. I happily went into my bossâ&#x20AC;&#x2122;s office and served the chai with enthusiasm and left. A minute later, both came out to say that the chai was the most delightful thing they had ever had and invited me to join them.

One incident I will never forget, took place at the Four Seasons Dublin.

I took a long sip of my famous chai and ran out of their office to spit it. My friend had put salt instead of sugar. For a week I was the butt of all jokes and I was known as the salt chai man for a while.

My Canadian executive chef and my Italian F&B director wanted to experience an authentic Masala Chai.

Even now when I meet my friend and senior chef Matteo, we speak about it and laugh.

GOLDEN CHEF

May 2019 Gulf Gourmet

Buena Cara This month’s competitors for the Nestle Professional Golden Chef Hat Award 2019 are the chefs from Toro + KO Spanish tapas restaurant in Dubai

hese boys bring to life individually crafted highend Barcelona-style tapas restaurants that serves traditional and modern Spanish-style small plates, made with locally sourced and seasonable ingredients, in a lively, convivial atmosphere. The restaurant is the fourth location of the wildly successful outlet opened by celebrity Chef Ken Oringer in 2006 in

Boston’s South End. Entrepreneur Will Malnati teamed up with Chef Oringer, along with his Executive Chef/Partner and 2014 James Beard Best Chef Northeast winner, Jamie Bissonnette to continue to the growth of the brand. Read about young chefs taking part and their recipes.

Chef Janith C Perera

Chef Janith is a 24-year-old Sri Lankan working with Toro + KO as Commis II and has been with the employer for close to

two years now. After his college studies, he joined Winstone Hotel School in the capital city of Colombo to pursue a culinary career. He finished the course with flying colours and joined Mount Avenue Hotel, where he worked for two years. “My elder brother Dushan, who works in Dubai in the logistics sector, asked me to come here on a visit. He is a father-figure to me and gives me the confidence to succeed in things I would

Chef Janith C Perera

not pursue otherwise. At his insistence, I applied to scores of hotels before landing this current role.” The initial challenges of working in a multicultural setting with new cuisines and cooking techniques was easily overcome because of his belief in himself. “This career has been my dream since childhood. I enjoyed helping my mother in the kitchen and my brother would taunt me by asking, ‘Do you want to be like a woman?’” laughs Chef Janith, who’s the youngest of three siblings. For him, the biggest challenge in life has been overcoming the fear of not knowing English. Back in Sri Lanka, he joined an English course that ran eight hours a day, five days a week for six months. “We were only allowed to communicate in English. At one point I had to give a speech in front of 25 students. I was shy and inexperienced. My teacher told me, even a two-minute speech was fine. But

GOLDEN CHEF

May 2019 Gulf Gourmet

Chef Deepak Ojha

I said I cannot do it. Eventually under pressure I managed to write in my native tongue, translate into English and speak for five minutes. I received a huge round of applause for it.”

Chef Deepak Ojha

Chef Deepak is also a 24-years-old and hails from Nepal. He works as Demi Chef de Partie at Toro Dubai and just like his colleague does not come from a family of culinarians. His family members would go to work in the mornings and he would cook some food for them. It is from here that he began to slowly learn the art. “It soon turned into passion for me and I joined a hotel institute to complete a three-month course.” He began working a four-star property called Everest Hotel in the bakery section where he learned a lot about bread before travelling to Dubai. He joined the pre-opening team of Metropolitan Hotel Dubai and worked

in the hot kitchen for their Italian restaurant Don Corleone. A year and half later he decided he wanted to learn more and his attraction to pastry helped him join Toro. So why all the learning of various aspects of coking from hot kitchen to pastry and bakery? He says, “I love cooking and want to know of all aspects of cooking before I eventually head back to Nepal.” His long-term dream is to return to his home in Nepal and learn Nepalese cuisine. “We have more than 70-80 castes and each has its own food language. I want to learn about edible plants and spices that naturally grow on the foothills of the Himalayas.” He thanks Chef Elie for giving him his early culinary break that has allowed him to reach here.

GOLDEN CHEF

May 2019 Gulf Gourmet

GRILLED OCTOPUS, GREEN MOJO AND CHARD LEEKS

Yuzu Soya sauce Maggi potato powder

Ingredients

GREEN MOJO

Octopus

LEEKS BRAVA CYLINDER Leeks Salt Butter Veg stock Rosemary and thyme

LEEKS BRAVA FILLING Piquillo peppers Leeks Golden olive Garlic Coriander

130g 45 gm 3g 50 g 100g 10gm 20g 30g 20g 5g 5g

Coriander Cumin Olive oil Shery vinegar

PAPRIKA AIOLI Oil Garlic Paprika Lemon juice Eggs

Preparation and Cooking

10g 12g 80 gm 200 gm 4 gm 60 gm 4 gm 100 gm 4gm 5 gm 2gm 1pcs

Preheat the oven to 100°C. Steam and

cook for 70 minutes. Char the octopus on the plancha. Confit the piquillo with garlic and olive oil for 20 minutes. Cover the leeks with aluminum foil and roast for 20 minutes. Clean and chop it. Mix the potato powder with water and set aside for 4 minutes. Add milk butter and cream. Keep cooking till it gets smooth, For paprika aioli make mayonnaise emulsion with garlic. Add paprika and lemon juice at the end. For green mojo blend the coriander with sherry vinegar and cumin. For plating, reheat the mash potato, grill the octopus for 10 minutes and finish with paprika aioli and green mojo.

VANILLA PANNA COTTA FOR PANNA COTTA

Nestle cooking cream Sugar Gelatin Milk Vanilla

Method

1L 150 gm 7 pcs 20 gm 1 pc

First boil the milk, vanilla and the cream. Shock the gelatin in the ice water. Add the gelatin and sugar in a small mixing bowl. Add the boiled milk and cream in the bowl and mix it properly. You can put the mixture in the piping bag and put in the round mound. Place in the chiller until it sets.

COCONUT JELLY Coconut powder Milk Agar powder

Method

200 gm 100 gm 3 gm

Boil the coconut powder and milk in a pot. Remove the pan from the burner as soon as it boils. Add the agar powder in the pan and mix properly using a whisker. Place the mixture on a small flat tray. Put it in the chiller until it sets.

GOLDEN CHEF

May 2019 Gulf Gourmet

Method

Follow the same method for coconut jelly above.

MANGO SORBET

Mango juice 400gm Lemon juice 10gm Sugar 150gm

Method

Mix the mango juice, lemon juice and sugar properly in a bowl. Pour the mixture in a pathogen. Put it in the freezer and let it set.

LEMON JELLY

Lemon juice 150gm Water 150gm Sugar 125gm Agar powder 3gm

COVER STORY

May 2019 Gulf Gourmet

COVER STORY

May 2019 Gulf Gourmet

READY TO

RISE

Eight years, eight golds and the coveted â&#x20AC;&#x2DC;Middle East Young Chef of the Yearâ&#x20AC;&#x2122; title, Chef Kanishka Gamage has tasted success rather early in life. But wise enough to know that this is just the beginning, the 27-year-old Sri Lankan chef is already sharpening his knives for taking on senior chefs in competitions ahead... 27

COVER STORY

May 2019 Gulf Gourmet

n Hollywood, the angry young man is a celebrated species. In the professional kitchen, not so much.

Chef Kanishka Gamage found that out the hard way. Getting into spats with colleagues and seniors won him no brownie points in the beginning of his career eight years ago. In fact, the same aggression that served him well on the rugby field caused him quite a few distressing moments in the culinary world. But what separates a winner from a loser is the ability to turn weaknesses into strengths. The Sri Lankan chef did exactly that, channelling his aggressive energy into his passion. Today, the result is for all to see. Winner of the ‘Middle East Young Chef of the Year’ at the Emirates Salon Culinaire 2019, the 27-year-old chef is warming up for a rather hectic and productive career ahead. A chef de partie at the Madinat Jumeirah Al-Qasr hotel, Chef Kanishka recently moved to the Pierchic seafood

I’ve always been a bit of a jock. I was heavily into sports and played rugby. But sportsrelated careers were rare and I was looking for something else that I enjoyed doing after I finished school restaurant. Joining Madinat Jumeirah as demi chef de partie, he climbed up a notch in just two years. It’s been roughly eight years that Chef Kanishka set foot into the hospitality industry. But he’s already added some marquee brands to his CV. Interestingly, cooking wasn’t even something that crossed his mind. “I’ve always been a bit of a jock. I was heavily into sports and played rugby,” he recalls. “But sports-related careers were rare and

I was looking for something else that I enjoyed doing after I finished school.” The humble television became his guide. Watching all those celebrity chefs play with different kinds of ingredients on TV shows to whip up one amazing dish after another made an impression on the young boy. “Slowly, my interest developed and I decided to give it a try.” Chef Kanishka’s family did not protest the decision to go from sports to cooking. His mother was especially enthused. As a great chef herself, she had often spent hours explaining the nuances of the culinary arts to her sons. “My younger brother was also inspired by my mother to enter hospitality. He’s a chef at the Abu Dhabi Shangri-La hotel.” Taking a cooking course from Sri Lanka’s National Apprentice and Industrial Training Authority, Chef Kanishka trained at the prestigious Taj Samudra as an intern. “It wasn’t easy but it was worth all the effort. The Indian restaurant there was quite hectic and I learnt a lot in the process. The head chef made sure I got exposure to different kinds of functions and that set me off on the right path.”

COVER STORY

May 2019 Gulf Gourmet

COVER STORY

May 2019 Gulf Gourmet

A year later, a new opportunity arrived in the form of an offer from a cousin who worked at The Address Downtown in Dubai. The executive chef was also supportive, which gave Chef Kanishka the right footing in the Middle East. “I cannot thank him enough. He taught me the nitty-gritties of continental cooking.” It was at The Address that Chef Kanishka also flexed his competitive muscle. In his very first competition – the Emirates Salon Culinaire 2014 – he won a gold medal for a four-course vegetarian meal. A little over two years had passed when Chef Kanishka felt he had to take the next step in his career. An opportunity presented itself and before he knew it, the young chef was a demi chef de partie at Kempinski the Palm. Working at the Brunello restaurant there, he picked up the refined techniques of Italian cuisine – ranging from pasta to pizza.

Copy-paste recipes are not for me. I plan to create some of my own dishes. Committing to creating your own dishes is what keeps innovation alive in our industry Until then, Chef Kanishka had worked exclusively in the restaurants of big hotels. After spending a year at the Kempinski, he felt an urge to try a pureplay restaurant format. “I joined the preopening team for Burger & Lobster at

the Dubai International Financial Centre. There were eight British chefs there. We opened the kitchen together and it was a very busy time for me. There was much to do and much to learn about setting up a restaurant.” Eventually, however, he returned to the big hotel format about a year later. Madinat Jumeirah has been Chef Kanishka’s professional playing field since April 2017. That’s all about his kitchen career. His career in competitions has also been rather illustrious. In his eight year culinary career, he has won eight gold medals! Last year, Chef Kanishka was also the second runner-up for the ‘Young Chef of the Year’ award. Admittedly, some of that competitive energy comes impatience and restlessness. “What can I say? I love pushing my limits and I don’t like to wait to test my boundaries.” In the near future, he hopes to participate in competitions for senior chefs. “I want to see how they put their own signature to dishes, how they work and how they stay motivated. It would be quite a learning experience.” For his latest win, he had to participate in three events – he won two golds, including one excellent gold, and a bronze to clinch the coveted ‘Young Chef of the Year’ title. Preparations for participating in senior chef events have already started. “Copy-paste recipes are not for me. I plan to create some of my own dishes. Committing to creating your own dishes is what keeps innovation alive in our industry.” The trick is to identify your strengths and then build on them. Every creator needs inspiration and role models to look up to. Who is the chef Chef Kanishka looks up to? “My mother,” he says without the slightest hesitation. “She’s the person whose dishes I like best. I still remember my favourite time during childhood – Fridays, because those were the days when my

COVER STORY

May 2019 Gulf Gourmet

mom would cook tomato rice with her signature fish gravy. It was delicious every single time!” Always the culinary experimenter, Chef Kanishka’s mother would try different kinds of recipes to serve her family’s gastronomic needs. Like his father and two brothers, he just couldn’t wait for meal times. “The whole family still looks forward to her meals.” Not that Chef Kanishka’s wife Tishani minds. As someone who grew up in Dubai, she’s rather fond of learning traditional cooking from her mother-inlaw. A big supporter of her husband’s ambition, Tishani has been his better half since he was just 23. Another supporter the marriage brought, ironically, is his father-in-law. “He encourages me to go for competitions, we discuss ideas in details. I’m very grateful for such a supportive family.” Over the next 10 years, Chef Kanishka hopes to be an executive chef at a top hotel property. Also on his long-term radar is his own business – a gift to his family. “I love seafood and Sri Lankan cuisine. So my ideal offering would be fusion food – flavours that mix modern ideas with traditional tastes.” Given that there are two professional chefs in the family, a restaurant in Sri Lanka could be a solid future plan. For now though, Chef Kanishka is happy to grow by learning bits and pieces of the profession. Much has changed in the professional kitchen since he started out. “You might think that I am too young to say this but the newer generation of intern chefs is different. We have to use different tools to teach them and social media also plays a very big role in how workplaces are perceived. You have to be careful not to be authoritative, instead you have to befriend them and use more creative ways to train.” But then when has creativity been in short supply? In the industry and in Chef Kanishka’s kitchen!

whatâ&#x20AC;&#x2122;s your GCC market share? The UAE alone has over 750 hotels. Each hotel has an Executive Chef. Each Executive Chef has an annual budget. It ranges from AED 1 million - US$ 3 million. There are over 7,000 independent restaurants in the UAE. Each restaurant has a Head Chef. Each Head Chef has an annual budget. It ranges from AED 100,000 - US$ 1 million.

Now you do the maths. The largest body that speaks for this group of Chefs is The Emirates Culinary Guild (ECG). ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record breaking food events in the city. Gulf Gourmet is the only magazine endorsed by the ECG. It is also influences non-ECG Chefs across the GCC and is distributed at World Association of Chefs Societies events around the globe. Take advantage of our platform. Positively impact your market share! Contact us now advertise@gulfgourmet.net / 050-5045033

ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC Officially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month Readership estimates of nearly 11, 276 per month Positively influencing the UAE food industry since 2006 Recognised by the World Association of Chefs Societies Circulated at top regional and international culinary events WHO READS IT? Executive Chefs Senior & Mid-Level Chefs Hotel GMs Restaurant Owners C-Level Executives Purchase Managers Food Industry Leaders Marketing / PR Managers Others

23% 36% 10% 15% 2% 7% 4% 1% 2%

REACH BY COUNTRY United Arab Emirates Kingdom of Saudi Arabia Oman Qatar Kuwait Bahrain United Kingdom Others

MARKET SEGMENTATION 5-star Hotels 3/4-star Hotels Independent Restaurants (Elite) Independent Restaurants (Standard) Food Industry Suppliers Large & Medium Food Retailers

71% 18% 2% 4% 1% 2% 1% 1%

46% 19% 18% 12% 3% 2%

NEWSGM CHEFâ&#x20AC;&#x2122;S AND INTERVIEW EVENTS TABLE May 2019 Gulf Gourmet

NEWS GMAND INTERVIEW EVENTS

May 2019 Gulf Gourmet

‘The Executive Chef is the backbone of any hotel’ Exclusive interview with Hari Krishnan, General Manager, Barracuda Beach Resort, Umm Al Quwain

ari Krishnan, the dynamic general manager at the iconic Barracuda Beach Resort in Umm Al Quwain has worked at the property since 2008. We find out about his property and the importance of F&B in his words.

Could you tell us a bit about your career? How did it all begin and the journey thus far? Following my graduation in hotel management, I began my career by teaching. I was part of the faculty at a catering school in India for two years. I decided to join the industry when the opportunity to work at Jumeirah Beach Resort in Dubai presented itself. I started out as a F&B Service associate and grew up the ladder working at several business and resort properties in India. In 2008, I joined Barracuda Beach Resort as an F&B Manager and was later promoted to Resort Manager.

As GM of the property, how involved are you with the F&B operations? I have climbed the proverbial corporate ladder within the F&B background hence my interests are attached to it.

Could you tell us a bit about the various F&B outlets in your hotel? We have two restaurants. Aquarius is a multicuisine concept while Thunder Road Pizza & Grill is out Italian outlet. Apart from this, we have a banquet hall and outdoor venues as well as 24 hour room service. Both the restaurants serve a la carte and the banquets keep us busy during weekends.

executive chefs in devising new concepts and promotions? Certainly, the Executive Chef is the backbone of any hotel since food is one of the primary requirements of our guests. The chef understands the pulse of the market and hence the need to work hand in hand with him.

What is your brief to your Executive Chef? In short, to deliver the best, without compromising on quality and exceeding our guest expectations.

How important is the relationship between the GM and his Exec Chef? It’s like using both hands to clap. Unless and until, an ideal rapport is present, guest satisfaction and conducive work

atmosphere cannot be maintained.

Have you been so impressed with a concept in another hotel or resort that you would like to introduce it in your property? There have been many worthy concepts that I have found impressive in other hotels. Whichever will suit our location / clientele and budget, we shall try to implement.

Is there a novel F&B concept of your own that you would like to bring to one of your property someday? An organic farm house with vegetables, fruits and meat – wherein guests are invited for a day tour to purchase what they like and if required, we prepare it for them.

I have climbed the proverbial corporate ladder within the F&B background hence my interests are attached to it

Do you work closely with your

NEWS CHEF’S AND EVENTS TABLE

May 2019 Gulf Gourmet

Food Fest at the Emirates Academy of Hospitality Management

f you don’t already know, The Emirates Academy of Hospitality Management (EAHM) is the region’s premier hospitality school and has an academic association with the worldrenowned Swiss-based Ecole Hôtelière de Lausanne. The academy is known for its graduates, who are future hospitality leaders after having gained strong foundational knowledge on campus. With celebrated Chefs like Michael Kitts and Helen Morris managing their culinary learning, many of the graduates are poised to run some of the most fantastic food concepts around the world. And their first tryst with setting-up and running such culinary concepts begin at school. Helen Morris, Executive Chef / Senior Lecturer at EAHM says, “For the third year running, we had our annual food fest, which was a three-day street style culinary adventure from around the world. We had the pleasure of having very strong

students from the Food Management and Media course who wanted to organize the project. They felt too many people from outside were coming in and decided the focus should be on students, their concepts, and what they can do.” There was entertainment, singing,

dancing…in short, a lot of fun. There was support from different quarters of Jumeirah group and sponsors pitched in with everything from supporters to gazebos. We’ll let the images do the talking. Amaresh Bhaskaran brings you some of the more fun moments from the Food Fest.

NEWS AND EVENTS

May 2019 Gulf Gourmet

NEWS CHEF’S AND EVENTS TABLE

May 2019 Gulf Gourmet

Aspic workshop with Chef Juraj

embers of the Emirates Culinary Guild Young Chefs Club were given the opportunity to prepare for the Salon Culinaire at Sharjah Expo Culinaire as well as other competitions with an Aspic Workshop. Organized in the month of February, the workshop was facilitated by none other than the renowned Chef Juraj Kalna at the Radisson Blu Hotel Dubai Deira Creek. For those not in the know, Chef Juraj has many years of experience in the hospitality industry and has won several awards at major competitions. Over 30 chefs from different institutions took up the opportunity to participate in the workshop. The aspic or gelatin glazing is an art form, which enhances the look and presentation of food. The dish composition and balance should be the same as if making a ‘real’ plate of food. The aspic work requires a lot of patience,

practice and experience to master. In most cases, the dish needs to be glazed based on the temperature and humidity of the place it has been prepared and presented. The glaze itself should be clear and contain no air bubbles or cloudiness. All sauces and ‘jus’ should also have an amount of gelatin in them for the glaze

to set on the plate. The workshop was very informative and engaging for the participants. The doubts about the ratio and other things were cleared by Chef Juraj. One more workshop will be organized in October for ECGYCC Chefs before the competition at SIAL Middle East in Abu Dhabi.

NEWS CHEF’S AND EVENTS TABLE

May 2019 Gulf Gourmet

THEY CAME THEY SAW THEY CONQUERED

In continuation from last month’s issue, we bring you more images from Salon Culinaire, the biggest professional culinary competition in the region that saw close to 1,000 chefs compete for glory. Here are more images from the event including winners of the medals. Look closely, you just might find tomorrow’s trophy winners too in here

NEWS AND EVENTS

May 2019 Gulf Gourmet

NEWS CHEFâ&#x20AC;&#x2122;S AND EVENTS TABLE May 2019 Gulf Gourmet

NEWS AND EVENTS

May 2019 Gulf Gourmet

NEWS CHEFâ&#x20AC;&#x2122;S AND EVENTS TABLE May 2019 Gulf Gourmet

NEWS AND EVENTS

May 2019 Gulf Gourmet

NEWS CHEFâ&#x20AC;&#x2122;S AND EVENTS TABLE May 2019 Gulf Gourmet

NEWS AND EVENTS

May 2019 Gulf Gourmet

NEWS CHEFâ&#x20AC;&#x2122;S AND EVENTS TABLE May 2019 Gulf Gourmet

EAST COAST RULES

May 2019 Gulf Gourmet

THE EAST-COAST SALON COMPETITION 2019 East Coast Salon Culinaire 7th & 8th July, 2019 Resume of Classes for Entry

Class No. - Class Description 01 Three-Course Gourmet Dinner Menu 02 Three – Course Arabic Dinner Menu 03 Three-Course Vegetarian Menu 04 Tapas, Finger Food & Canapés {Arla Pro} 05 Arabian Feast Edible Buffet 06 Cake Decoration- Practical {Master Baker} 07 Wedding Cake Three-Tier 08 Four Plates of Desserts { Chef Middle East} 09 Bread Loaves & Showpiece {Master Baker} 10 Friandise/Petite Four/Pralines & Nougatines 11 Open Showpiece 12 Fruits & Vegetable Carving Showpiece {By Barakat} 13 Practical Fruits & Vegetable Carving 14 Beef- Practical Cookery {By US Beef} 15 Chicken - Practical Cookery {By US Poultry} 16 Arabic Mezzeh - Practical Cookery 17 Cocktail Championship 18 Blank 19 Blank 20 Egg Cookery Practical Cookery – US Egg Council NB: Ingredients may be supplied by the sponsor, these shall be mandatory to be used. Information shall be sent to competitors in advance of competition.

Gastronomic Creation

Class 01: Three - Course Gourmet Dinner Menu 1. Present a plated three-course meal for one person.

2. Suitable for dinner service. 3. The meal consist of: >> An appetizer or soup >> A main course >> A dessert 4. To be prepared in advance and displayed cold on appropriate plates. 5. Total food weight of the three plates should be 420/480gms. 6. Food coated with aspic or clear gelatin for preservation. 7. Typewritten descriptions and recipes required. 8. Maximum area w60cmx d60cm.

Class 02: Three- Course - Arabic Dinner Menu 1. Present a plated three-course meal for one person. 2. Suitable for dinner service. 3. Modern style presentation. 4. The meal consists of: >> A mezzeh >> A main course >> A dessert 5. To be prepared in advance and displayed cold on appropriate plates. 6. Food coated with aspic or clear gelatin for preservation. 7. Total food weight of the three plates should be 420/480gms. 8. Typewritten descriptions and recipes required. 9. Maximum area w60cmx d60cm. Class 03: Three - Course Vegetarian Menu 1. Present a plated three-course meal for one person. 2. Suitable for lunch service. 3. The meal consist of: >> An appetizer or soup >> A main course >> A dessert

4. To be prepared in advance and displayed cold on appropriate plates. 5. No Meat, Chicken, Seafood, Fish or Egg to be used (meat-based gelatin glazed to enhance presentation is accepted) 6. Total food weight of the three plates should be 420/480gms. 7. Typewritten descriptions and recipes required. 8. Maximum area w60cmx d60cm.

Class 04: Presentation of Tapas, Finger Food and Canapés 1. Exhibit six varieties. Weight for each piece (10-20gms) 2. Six pieces of each variety. (total 36 pieces) 3. Three hot varieties. 4. Three cold varieties. 5. Hot food presented cold. 6. Food coated with aspic or clear gelatin for preservation. 7. Presentation on suitable plate/s or platter/s or receptacles. 8. Six pieces should correspond to one portion. 9. Name and ingredient list (typed) of each variety required. 10. Maximum area w60cm x d75 cm Class 05: Arabian Feast 1. Present a traditional Arabian wedding feast as it would be served at a five-star hotel in the UAE. 2. Suitable for 10 people. 3. Free-style presentation 4. A team of two chefs and 1 helper are permitted. For buffet set up of decoration and equipment placement, 3 additional helpers are permitted, but no more than a total of 6 people. The 2 chefs and 1 helper are only

EAST COAST RULES

May 2019 Gulf Gourmet

permitted in the kitchen and for placement of food on the buffets. 5. The presentation to comprise the following dishes, cold food cold and hot food served hot 6. Six cold mezzeh 7. Three hot mezzeh 8. Bread and accompaniments 9. A whole baby Lamb 6-8 KG maximum raw weight presented with rice and garnish cooked Ouzi style 10. A Poultry main course (Emirati Cuisine) 11. A fish main course (Emirati Cuisine) 12. A lamb main course 13. A vegetable dish 14. Three types of kebabs, one of chicken, one of lamb, one of beef, each with appropriate accompaniments. 15. One hot dessert 16. Three cold desserts. 17. Two of the above desserts (competitors choice) must be typically Emirati 18. Only the above dishes are to be presented, no other dishes are to be added. 19. Competitors must ensure their exhibit is presented neatly so as to fit the available space

Practical Pastry

Class 06: Cake Decoration 1. Two hours duration. 2. Free-style shapes. 3. Decorate a pre-baked single cake base of the competitor’s choice. 4. The cake base must a minimum size of 25cm X 25cm or 25cm Diameter. 5. The cake can be brought already filled without coating. 6. The cake must be delivered and set up hygienically. 7. All decorating ingredients must be edible and mixed on the spot. 8. No pre-modelled garnish permitted.

9. Chocolate and royal icing can be pre-prepared to the basic level. 10. Competitors must provide all ingredients, cake base, utensils, and small equipment required. 11. A standard work table is provided for each competitor to work upon. 12. 03 power connections will be provided for each table. 13. Water and refrigeration will not be available. 14. The cake will be tasted as part of judging.

Pastry Display

Class 07: Wedding Cake ThreeTier 1. All decorations must be edible and made entirely made by hand. 2. Pillars or stands may be inedible but, unless decorated by hand, must be plain and unadorned. 3. Fine, food-quality wiring is allowed for the construction of flowers and the like, but must be properly wrapped and covered with flower tape or paste. 4. Royal icing, pastillage, pulled sugar, etc., may be used in the construction, but the finished display must not be dependent on these items. 5. The cake will be tasted by the judges. 6. The bottom layer of the cake must be edible. 7. Inedible blanks may be used for the two top layers. 8. Typewritten description and recipes are required. 9. Maximum area w60 cm x d75 cm. 10. Maximum height 01 meter (including socle or platforms) Class 08: Four Plates of Dessert 1. Prepare four different desserts, each for one person. 2. Display cold, each portion for one person, suitable for ala-

carte service. a). 1x Hot dessert b). 1x Sugar free dessert c). 1x Arabic dessert d). 1x Free style dessert 3. Each dessert presented individually on an appropriated plate. 4. Total food weight of one plate should be 80/100gms. 5. Typewritten description and recipes are required. 6. Tasting will be part of the judging process if deemed necessary to determine quality and authenticity. 7. Maximum area w60cm x d75cm.

Class 09: Bread Loaf &Baked Bakery Showpiece The entire exhibit must comprise baked goods and must include the following 1. A Baked bread showpiece. 2. Two types of bread loaves 200-300gms(competitor’s choice) two pieces of each loaf To be displayed. 3. Two types of bread roll 2540gms (competitor’s choice) three pieces of eachroll To be displayed. 4. Two types of baked sweet breakfast items 25-40gms (competitor’s choice) threepieces Of each item to be displayed. 5. Two types of baked savory breakfast items 25-50gms (competitor’s choice) three pieces Of each item to be displayed. 6. One extra piece of each variety to be display in separate platter for judge’s tasting 7. All the bread & dough must be baked at own work place and deliver to competition Venue for judging. 8. Tasting will be part of the judging criteria 9. Typewritten recipes are required.

10. Maximum area w75cm x d90cm. 11. Maximum height 75cm. 12. The focus of this class is on quality & Flavor of the bakery items. The center piece Will be judged.

Class 10: Friandises Petites-Four Pralines Nougatines 1. Exhibit six varieties. 2. Six pieces of each variety (36 pieces total) plus one extra piece of each variety On a separate small platter for judges’ tasting. Each piece weight between 06-14gms. 3. Freestyle presentation and theme. 4. Present the exhibit to include a small showpiece 5. Showpiece should enhance the presentation, and will be judged. 6. Written description mentioning the theme is required. 7. Typewritten recipes are required. 8. Maximum area w70cm x d75 cm.

Artistic Display

Class 11: Open Showpiece 1. Freestyle presentation. 2. Only showpieces made of edible food material will be accepted for adjudication. 3. Frames and wire support are allowed but not be exposed. 4. Maximum area w60cm x d60cm. 5. Maximum height 75 cm. (including base or socle). Class 12: Fruits & Vegetable Carving Showpiece 1. To bring already prepared one display of fruits and / or vegetable carving, no visible Supports are permitted. 2. Free style presentation 3. Maximum area w60cm x d60cm. 4. Maximum height 75 cm.

(including base or socle).

Class 13:Practical Fruits & Vegetable Carving- By Barakat 1. Freestyle. 2. Two hours duration. 3. Hand carved work from competitor’s own fruits / vegetables. 4. Competitors to use own handtools and equipment. 5. No power tools permitted. 6. Pre-cleaned, peeled material is allowed, but pre-sliced/carved will result in Disqualification. 7. Each competitor will be supplied with a standard buffet table on which to work.

Notes on the Practical Cookery Classes

These notes pertain to all practical cookery classes. They must be read in combination with the brief of the class entered. 1. The preparation, production and cooking skills of each competitor must be demonstrated during her/his Time in the kitchen 2. Waste and over-production will be closely monitored. 3. Penalty deduction of 25 points for waste and over-production. 4. Timing closely monitored. 02 points deduction for each minute that the meal overdue 5. All food items must be brought to the venue in hygienic, chilled containers: Thermo boxes or Equivalent. 6. Failure to bring food items in hygienic manner will result in disqualification. 7. All dishes are to be served in a style equal to today’s modern presentation trends. 8. Portion sizes must correspond to a three-course restaurant meal. 9. Dishes must be presented on individual plates with appropriate garnish not

EAST COAST RULES

May 2019 Gulf Gourmet

exceeding 250g Totalfood weight excluding sauces. 10. Unless otherwise stated, competitors must supply their own plates/bowls/platters with which to present the food. 11. Competitors must bring with them all necessary mise-enplace prepared according to WACS Guidelines in the hot kitchen discipline (www. worldchefs.org). 12. Competitors are to provide their own pots, pans, tools and utensils. 13. All brought appliances and utensils will be checked for suitability. 14. The following types of prepreparation can be made for the practical classes: >> Vegetables/fungi/fruits; washed & peeled – but not cut up or shaped. >> Dough can be pre-prepared. >> Basic stocks can be preprepared. >> Meat may be de-boned and the bones cut up. >> Pastry sponge, biscuit, meringue- can be brought but no cut >> Fruits pulps- fruits purees may be brought but not as finished sauce >> Décor elements- 100% made in the salon >> Basic ingredients may be pre-weighed or measured out ready for use. 15. No pre-cooking, poaching etc. is allowed. 16. No ready-made products are allowed. 17. No pork products are allowed. 18. No alcohol is allowed. 19. If a farce is to be used for stuffing, filling, etc., at least one of the four portions of the farce Must be prepared in front of the judges to show the competitor’s skill 20. Within 10 minutes after the end of the competition,

EAST COAST RULES

May 2019 Gulf Gourmet

competitors must have the kitchen thoroughly Cleaned and tidied and ready for the next competitor to use. 21. Two copies of the recipes typewritten are always required. 22. Submit one copy of the recipe to the duty marshal at the cooking station.

Practical Cookery

Class 14: Beef- Practical Cookery By US Beef 1. Maximum 04 entry per Hotel 2. Time allowed for 40 minutes. 3. Prepare and present two identical main courses using only US Beef as the main protein item. Proof purchase order must needs to bring to the competition for US Beef Products. Any failure, 50% judging marks shall be reduced. 4. Any cut of beef with the exception of tenderloin, Rib eye and Sirloin can be use. 5. Weight of the beef per portion on the plate to be 150 gms. 6. Present the main courses on individual plates with appropriate garnish and accoutrements. 7. Typewritten recipes are required. Class 15: Chicken - Practical Cookery- By US Poultry 1. Maximum 04 entry per Hotel 2. Time allowed for 40 minutes. 3. Prepare and present two identical main courses using only US Chicken Leg Quarter as the main protein item, Proof purchase order must needs to bring to the competition for US Chicken Leg Quarter Products. Any failure, 50% judging marks shall be reduced. 4. Weight of the chicken per portion on the plate to be 150 gms. 5. Present the main courses on individual plates with appropriate garnish and Accompaniments.

6. Typewritten recipes are required.

Class 16: Arabic Mezzeh Practical Cookery 1. Maximum 04 entry per Hotel 2. Time allowed for 60 minutes. 3. Prepare and present for two persons. 4. Three types of Hot Mezzeh& Cold Mezzeh. 5. Only one of following Mezzeh allowed to present (Hummus/ Tabbouleh/Baba ghanoug/ Fattoush) 6. The Mezzeh can be representative of any of following countries: >> Egypt >> Lebanon >> Syria >> Morocco >> Tunisia >> Jordan 7. Dishes must be representing a variety of cooking methods and the use of ingredients use in Arabic restaurants. 8. Present the Mezzeh in equal portions 9. Typewritten recipes are required. Class 17: Cocktail Championship by MMI We’ll be sending the full detail this event once the sponsors finalized with organizers Prior to the event Class 20: Egg Cookery – Practical Cookery- By AMERICAN EGG BOARD 1. Maximum 04 entries per Hotel 2. Time allowed 30 minutes 3. Organizer will provide Eggs and if participants are getting their own Eggs in such case, need to show the proof of purchase for US Egg 4. Prepare and present 2 identical portions of breakfast dish consist with your choice of Omelet & poached egg 5. Portions suitable for Ala Carte

Breakfast 6. Present the dishes on individual plates with appropriate garnish and accoutrements 7. Typewritten recipes are required

Addendum: - East-Coast Salon Competition 2019

Venue & Entry 1. East- Coast SalonCompetition will held on 7th& 8th of July, 2019 2. The venue is “Miramar Beach Resort,Fujairah- AlFarha Ballroom” 3. Entry Fee for Individual classes (50Aed) 4. Entry Fee for Best Categories (200Aed) Closing Date 5. Closing date for entries is 15th of June 2019. However, many are often fully subscribed and closed Before the closing date TROPHY ENTREES: (will be given during award ceremony on 8th July) 6. Entrance to best trophy awards, must enter and finished all mentioned classes. Trophies are Awarded on the highest aggregate points from all three classes. 7. Best individual awards, Highest Medal points in mentioned category 8. Champhions Trophy: Best Effort by Individual Establishments Best Gastronomic Chef/ Chef Alan Thong Trophy: (Maximum 04 entries per hotel) >> Class # 01: Three course gourmet dinner menu >> Class # 14: Beef Practical cookery >> Class # 15: Chicken Practical cookery In-order to qualify for inclusion in the points tally for Best Gastronomic Trophy, competitor must win at least

two Medals. One of which must be Gold or Silver medal.

Best Arabic Cuisinier: (Maximum 04 entries per hotel) >> Class # 02: Three course Arabic dinner menu >> Class # 05:Arabian Feast >> Class # 16: Practical Mezzeh In order to qualify for inclusion in the points tally for Best Arabic Cuisinier Trophy, competitor must win minimum 02 medals. Best Pastry Chef: (Maximum 04 entries per hotel) >> Class # 06: Practical Cake decoration >> Class # 08: Four Plates of Desserts >> Class # 10: Friandise/ Petit Four/ Pralines & Nougatines In order to qualify for inclusion in the points tally for Best Pastry Chef Trophy, competitor must win at least two Medals. One of which must be Gold or Silver medal. Best Kitchen Artist: (Maximum 04 entries per hotel) >> Class # 11: Open Showpiece >> Class # 12: Fruits &Vegetable Carving showpiece >> Class # 13: Practical Fruits & Vegetable Carving In order to qualify for inclusion in the points tally for Best Kitchen ArtistTrophy, competitor must win medals for all three classes. One of which must be Gold or Silver medal. Best hygienic Chef >> Class # 14: Beef Practical Cookery >> Class # 15: Chicken Practical cookery Best Hygienic Trophy will awarded to heights points winner of Beef or Chicken Practical cookery Highest Medal points awards for Individual Classes >> Class # 03: Three course

vegetarian menu >> Class # 04: Tapas, Finger food & canapés >> Class # 07: Wedding Cake Three-Tier >> Class # 09: Bread Loaves & Showpiece >> Class # 17: Best Bartender >> Class # 18: Live Sandwich >> Best Hygiene Trophy

Runners up Trophy: >> 02nd Runners us trophy awarded to the establishment whose competitors gain the third highest Total combined medal points. >> 01st Runners us trophy awarded to the establishment whose competitors gain the second highest Total combined medal points. Champions Trophy: >> Champion’s trophy awarded to the establishment whose competitors gain the highest Total combined medal points.

Judging Guidelines and Awarding System

A team of WACS Approved Judges will adjudicate at all the classes of competition. After each judging session, the judges will hold a debriefing sessions at which each decision. Competitors will not be competing against each other rather they will be striving to reach The best possible standard. Judges will then apportion marks that accord with their perception Of the standard reached. The competitor will then receive an award commensurate with His/her points tally for the classes. In theory, therefore, everyone in the particular class could

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be awarded with gold medal. Conversely, it could be possible that no awards at all are made.

The scaling for awarding all classes is as follows Points >> 100 - Gold medal with distinction with Certificate. >> 99 – 90 - Gold medal with Certificate >> 89 – 80 - Silver medal with Certificate >> 79 – 70 - Bronze medal with Certificate >> 60 – 70- Certificate of merit

Rules and Regulations for East Coast Salon Culinaire Competition East Coast Salon Culinaire 7th & 8th July, 2019 NB 1. Please read the following regulations carefully. The instructions contained herein are mandatory. Noncompliance with any of the points mentioned could lead to loss of marks or complete disqualification. 2. The Briefs of the Classes for Entry document also forms part of these Rules and Regulations and must be read in conjunction with this document. 3. Other regulations relevant to a particular competition would appear on the last page/s of this document.

PARTICIPATION 4. Participation at competition is open to anyone professionally employed in the preparation of food. 5. Unless the organizers specifically mention a class as being a team event, all classes are for entry by a single competitor. 6. Competitors are restricted to one entry per class for Live Practical

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Classes {Class no 13-19} 7. Competitors are open to multiple entries per class for {Class no 1 - 12} 8. Competitors are restricted to entering a maximum of five Classes. 9. Competitors entering to win a trophy must participate fully in every class entered in order to qualify. 10. Competitors must attend and participate on the date and at the time allotted to them.

COMPETITION ENTRY 11. Please note that there are different forms for different types of entry; ensure that the correct form is being used. 12. Complete the entry-form according to the instructions on the form. 13. Completed photocopies of the entry-form are acceptable. 14. Submit the completed form to the organizers along with the requisite fee. 15. Fees must be submitted along with completed entry forms. 16. Fees are payable to: Bank Name: First Abu Dhabi Bank Account Name: IBEROTEL MIRAMAR ALAQAH BEACH RESORT Account No AED: 4021003190592030 IBAN: AE070354021003190592030 Swift Code: NBADAEAAXXX 17. Entries are accepted strictly on a first-paid, first-accepted basis 18. No entry is accepted until the appropriate fee has been received. 19. Entry Fees are non-refundable. CERTIFICATES AND LETTERS OF PARTICIPATION 20. Ensure that your name (clearly written in block capitals) appears on your entry-form exactly as you would wish it to appear on any certificate, letter

of participation or posting of results. 21. Any applications for amendments to letters or certificates will necessitate: a) Return of the original certificate b) A written confirmation from the executive chef c) A pre-paid fee of Dhs: 50/- (AED: Fifty Dirham’s) per certificate.

HYGIENE 22. A professional food-safety company will oversee all aspects of hygiene practice at the competition. 23. It is quite possible that the Municipality Food Control Section will conduct its own hygiene inspections as and when it sees fit. 24. The organizers have no control over these two entities. Should either raise an objection to the standard of hygiene of any particular person or team, that person or team will not be allowed to compete THE SECRETARIAT 25. The East Coast Culinary Event Committee is the body responsible for the creation, organization and administration of the competition. 26. The competition is governed by and construed according to the rules of the organizers. 27. The organizers have sole authority to adjudicate on any matters pertaining to the competition. 28. Entrants’ acceptances of participation in the competition are construed as confirmation of their undertaking to submit unconditionally to the jurisdiction of the organizers in regard to all aspects of the east coast culinary committee. COMPETITORS AND HELPERS 29. Each competitor is allowed one

helper to assist with carrying equipment. No other help is allowed to a competitor within the preparation area. 30. A helper must be junior in rank to the person he/she is helping. 31. A competitor must wear full; freshly laundered chef’s uniform with appropriate headgear and footwear when attending at the exhibition. 32. A competitor’s helper must wear full; freshly laundered chef’s uniform with appropriate headgear and footwear when attending at the exhibition. 33. Competitors that are incorrectly dressed at a competition will not have their exhibits judged. 34. Helpers that are incorrectly dressed will not be admitted to the exhibition. 35. Logos, marks and identifying colors provided by the organizers must be worn by competitor throughout the competition in the Position indicated to them by the organizers at the time of registration. 36. Logos, marks and identifying colors provided by the organizers must be worn by helpers throughout the competition in the position indicated to them by the organizers at the time of registration. 37. A competitor entered in a practical competition must register at least thirty minutes before the commencement of the competition otherwise the competition slot will be given to a waitlisted competitor. 38. Any competitor not in place and ready to start at least five minutes before the time a competition commences, will be disqualified. 39. Competitors and helpers are forbidden from approaching or speaking with or at a judge without the express permission

of the organizers.

EXHIBITS 40. Each exhibit must be the bona fide work of the entering competitor. It must be solely the work of the competitor and must be certified as such by his Head of Department or General Manager. 41. Each exhibit must be a completely original work, it must not have been displayed previously (in whole or in part) in any competition or exhibition whether private or public. 42. All exhibits must be of edible substance except for framing, soles and stands where they are allowed. 43. It is forbidden to use any living entity whatsoever as part of an exhibit (e.g. tropical fish). 44. It is forbidden to depict religious, nude, semi-nude or political themes in an exhibit. 45. All exhibits must be suitable for presentation as a decorative item in a restaurant or banqueting setting. 46. An exhibit must not carry any logo, label or mark of identification; however, competitors must be able to identify their exhibit if Required. 47. Competitors are responsible for their exhibits and should ensure that they are available in their proper place for judging on the day and time specified. 48. No preparation or finishing of exhibits is allowed in any area except the designated preparation area at the rear of the competition area. 49. Finished exhibits must be placed in the position indicated by the organizers. 50. No interference with an exhibit is allowed once the organizers have deemed it as submitted for judging. 51. Competitors must leave the

judging area as soon as their exhibits are in place or when instructed to leave by the marshals, Whichever is the sooner 52. Exhibits may, at the discretion of the organizers, be moved to a separate enclosure, there to remain for part or for the duration of the exhibition. 53. Failure by a competitor to register or exhibit at the specified time could result in disqualification. 54. Exhibits which are removed by competitors without permission of the organizers will not qualify for any kind of award.

day will be Forfeit, unless prior arrangements are made with the organizers. 62. A competitor or his/her helper must be correctly dressed as stipulated in the rules when collecting medals or certificates. 63. Incorrectly dressed competitors/helpers will not be allowed access to the awards area.

COMPETITION MARSHALS & COMMITTEE 55. A Marshal-at-arms will be recognizable by a badge displaying the logo of the East Coast Culinary Committee and the legend â&#x20AC;&#x2DC;Marshalâ&#x20AC;&#x2122;. 56. Marshals & Committee are charged with ensuring that the rules and regulations of the competition are observed by all concerned. 57. Competitors, helpers and visitors are all obliged to cooperate with the marshals without question, at all times.

DISCLAIMER 65. The organizers are entitled to cancel or postpone the ECSC, or to alter the duration, timing or schedule of any event. 66. The organizers reserve the right to cancel any classes or limit the number of entries or extend, modify or revoke any of the rules and conditions without being held liable for any claims for compensation whatsoever. 67. The organizers will not under any circumstances be held liable or responsible for the loss or damage of any exhibit, equipment, goods, persons or personal effects.

AWARDS 58. Gold, silver and bronze medals and certificates and certificates of merit are awarded solely at the discretion of the judges. 59. The decision of the judges is final and each competitor is required to abide by it without comment. 60. Medals will normally be presented at 16:00 each day. This may change according to circumstance. 61. Any medal or certificate that is not accepted by the competitor or his/her helper at the presentation ceremony for that

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COPYRIGHT 64. All exhibitors and competitors assign all rights concerning videos, photographs, menus, recipes, exhibits, sound recordings etc. to the ECSC

QUERIES 68. All queries must be submitted by email to: ecsc.coordinator@ iberotel.ae or kacparasad@ miramaralaqah.ae . the question and answer to each query will be broadcast to all entrants.

NEW MEMBERS

May 2019 Gulf Gourmet

newmembers

Hadil Chaaya, Food Service Professional, FS Professional AME receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel

Barilla is an Italian family-owned food company. Established in 1877, it’s now an international Group present in more than 100 countries. A world leader in the markets of pasta and ready–to–use sauces in continental Europe and bakery products in Italy, the Barilla Group is recognized worldwide as a symbol of Italian know–how. Barilla is always committed to guaranteeing the highest level of food quality and safety. The Group has adopted stringent international standards, thanks to which it pursues continuous improvement in quality. Barilla Pasta is produced from the highest quality 100% Durum Wheat. Durum wheat is a hard wheat that

inspired by Italian lifestyle and the Mediterranean Diet.

when milled properly produces highquality semolina, with a high content of protein and gluten. These attributes, along with the compact structure of semolina, allow Barilla Pasta to maintain its cooking consistency and delicious flavor. Barilla is committed to contributing to the achievement of the United Nations Sustainable Development Goals. All our products and brands must bring the world food that is good, healthy and sourced from responsible supply chains,

It is a mission we intend to pursue from field to fork and which has an immediate impact on people, in terms of the initial enjoyment of taste, the energy over the following hours and the many years of wellbeing.

Food service range

Our classic Pasta: Long and short cuts in 5kg packs – Express cooking and suitable for double cooking Selezione Oro Chef: A wide range of shapes in 1kg packs– Express cooking and suitable for double cooking Good for you: Whole wheat, Gluten free, Organic and our new legume range “Chickpea and red lentil”

NEW MEMBERS

May 2019 Gulf Gourmet

Tina Morgan, Rental Sales Manager receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel

Quality Equipment, Outstanding Service and Vast Experience. These are the three foundations of the commitment made by Lowe Refrigeration to our customers. Our reputation for excellence in the provision of sales, rental and maintenance contracts for catering & refrigeration equipment has been carefully nurtured over more than 35 years in business. Since being founded in Ireland in 1977, Lowe Refrigeration has grown to become the worldâ&#x20AC;&#x2122;s leading short term catering equipment & refrigeration rental company and a major supplier of commercial

individual customers and large corporate brands, wherever they are based. Whether you need a single display fridge for a shop in Belfast or 1,000 cabinets in Beijing, we can meet your requirements. kitchen equipment and refrigerated display and storage equipment. We source our extensive range of equipment from around the globe and operate offices and distribution centres in key locations worldwide. This allows us to fulfil the needs of both

Providing our customers with reliable equipment, maintaining the highest standards of customer and technical care, and offering clients the benefit of our experience has helped Lowe grow to become the company it is today; we donâ&#x20AC;&#x2122;t see any reason to change that now.

MEMBER DIRECTORY

May 2019 Gulf Gourmet

ECG Corporate Member directory 4 Corners Nathalie Hall / Mike Walden Marketing Manager / Commericial Director Mobile:+97148847248, Phone: +971526475455 Email: nathalie.hall@4cornersuae.com www.4cornersuae.com Abu Dhabi Farmers’ Services Centre Martin Aguirre, Commercial & Operations Director P.O. Box 62532, Abu Dhabi, UAE Direct Line: +971 2 813 8400. Phone: +971 2 813 8888, Fax: +971 2 813 9999 Mobile:+971 56 685 4836 Advanced Baking Concept LLC (Probake) Syed Masood, Mobile: +971.55.220.1475 Email: masood@abcbaking.com Anna Petrova, Mob 050 9121337, anna@abcbaking.com Vivek Jham, Mob: 055 4498282, vivek@abcbaking.com

Barakat Quality Plus Jeyaraman Subramanian Tel: 009714 8802121, Email: jr@barakat.com Mike Wunsch Tel: 009714 8802121, mikwuuae@emirates.net.ae Barilla Middle East FZE Hadil Chaaya, FS Professional AME Tel: +971 4 882 0488, Mob: +971 50 906 6132 hadil.chaaya@barilla.com, www.barillagroup.com BAYARA - Gyma Food Industries LLC Haroon Moeen, Division Manager - Foodservice Mobile. +971 50 6586546, Tel: +971 4 8867478 Email. haroonm@bayara.ae, www.bayara.ae

Agthia Consumer Business Division Dinusha Gamage, Brand Manager - Food category Consumer Business Division Agthia Group PJSC, P.O Box 37725, Abu Dhabi. Mail: dinusha.gamage@agthia.com www.agthia.com

Baqer Mohebi Radwan Mousselli, Sales Manager Mobile No: 0558001551,office No: 043237272 mazen.marakebji@baqermohebi.com www.baqermohebi.com

Al Halal Meat Factory LLC Sheikh Yasir, Operations Head Mob: +971 55 8893131, Off: +971 6 5584474 Email: yasir@yesmeat.ae, www.yesmeat.ae

Benchmark Foods Trading LLC Nicholas Campos, Director Business Development Mobile No: 056 9955814, office No: 04 2573838 nicholas@benchmarkfoods.ae www.benchmarkfoods.ae

Al Maya Hospitality Mohamad Hajj Ali, Sales Manager Mob: +971 50 1550998, Off: +971 4 3473500 Email: mohamadh@almaya.ae, www.almaya.ae

Blenders Diarmaid Greene, Export Manager Mobile No: +971 52 956 9451 diarmaid.greene@ucdconnect.ie, www.blenders.ie

Almarai Company Ayman Arnous, General Sales Manager Mob: +971 50 159 2594, Tel: +971 4 4269600 ayman.arnous@almarai.com, www.almarai.com

Casinetto Trading LLC Giacomo Bernardelli, Managing Director Tel: +971 4 3419230, Mob: +971 50 4537712 giacomo.bernardelli@casinetto.com

Al Safi-Danone Mohamed Yussr Essawi, Lower GCC and Levant Commercial Manager, Tel: 04 3406 895 mohamedyussr.essawi@alsafidanone.com, www.alsafidanone.com

Ceylon Tea Services Pvt. Ltd Suren Atukorale, Food Service Manager Tel: 114822000, 114822342 suren.atukorale@dilmahtea.com www.dilmahtea.com

Al Seer Himanshu Chotalia, Tel: 04 3725425/432, Mobile: 050 3561777, himanshu.chotalia@alseer.com

Chef Middle East LLC Joanie Dall’anese, Marketing Manager Tel: +971 4 8159880, Mob: +971 55 9949297 Email: joanie@chefmiddleeast.com Web: www.chefmiddleeast.com

American Garden Manika Saxena, Food Service Manager Mob: +971 56 6441578, +971 55 6008704 Email: manika@globalxport.com web: www.americangarden.us Anchor Food Professionals Rami Doumani, Channel Development Manager Tel: +971 4 338 8549, Mob: +971 52 737 7266 Email: rami.doumani@fonterra.com web: www.anchorfoodprofessionals.com/me

Bakemart International K.Narayanan, Manager - Operations Mob : +971 505521849, Phone : +971 4 2675406 bakemart@eim.ae, knarayanan@-bakemart.ae

Corona Ana Sorina Suliman, Export Manager Tel: 40373784343, sales@coronaitalia.it Web: www.coronaitalia.it Del Monte Foods (U.A.E) FZE Adel Shaban, Business Development Manager Tel: (+971) 4 3333801, Mob: +971 56 8286967 mail: ashaban@FreshDelmonte.com web: www.delmontearabia.com

Arab Marketing and Finance, Inc. (AMFI) Simon Bakht Tel: +961-1-740378 / 741223 / 751262 Email: SBakht@amfime.com

Dilmah Tea Vivette, Mob +971 508181164, viv@proactiveuae.com, Marketing@dilmahtea.com

Arabian American Technology (ARAMTEC) Syed Iqbal Afaq, General Manager, Tel: +971 4 380 8444, Mobile:+971 50 624961, Email: syediqbal@aramtec.com Web: www.aramtec.com

dmg events Hassan Tel: +971 4 4380355, Mob: +971 56 8360993 aysehassan@dmgeventsme.com, www.thehotelshow.com

Arla Foods Samer Abou Daher, Bussiness Unit Manager , Tel: +971 6 534 6767, Mobile:+971 50 624 9761, Email: samer.abou.daher@arlafoods.com Web: www.ArlaPro.com, www.arlafoods.com

Ecolab Gulf FZE Andrew Ashnell, Mobile: 050 5543049, Office: 04 88736 44, andrew.ashwell@ecolab-gulf.ae Elfab Co LLC Allwyn Rodrigues, Manager - Beef and Veal Tel: +971 4 8857575, Email: allwynr@elfab.ae, web: www.elfabco.com

Emirates Snack Foods Radwan Mouselli & Rodica Olaru, Sales Managers – Horeca Division, Tel: +971 4 285 5645 Mob: +971 56 413 2050, +971 55 147 7455, radwan.mouselli@esf-uae.com, rodica@esf-uae.com, www.esf-uae.com Faisal Al Nusif Trading Co. L.L.C Thomas Das, Managing Director Tel: 04 3391149, Email: thomasdas@fantco.net, Web: www.fantco.net Fanar Al Khaleej Tr Nazarii Zubovych, Sales Manager, Mob: +971 55 894 01 69, nzubovych@fanargroup.ae Martin Wathew, Sales manager, Mob: +971 50 263 83 15, mmathew@fanargroup.ae Braju, Food Technologist, Mob: +971 55 467 87 42, Email: braju@fanargroup.ae, Web: www.fanargroup.ae Farm Fresh Feeroz Hasan, Business Development Manager Al Quoz, P.O Box 118351, Dubai, UAE Office No : +971 4 3397279 Ext: 253 Fax: +971 4 3397262, Mob: +971 56 1750883 Fonterra Brands (Middle East)LLC Hany El Saigh, Food Service Manager - Lower Gulf Tel: +971 4 3388549 EXT. 225 (Direct) Mob: +971 50 650176 hany.el-saigh@fonterra.com, www.fonterra.com Food Freshly AFC GmbH Sukhdev Singh, CEO, Tel : +49520691525, +491608024720, info@food-freshly.de Food Source International Angus Winterflood, General Manager Tel : +971 4 2998829, sales@foodsource.ae, www.foodsource.ae FSL Food FZE ( Dubai Branch) Syed Najam Kazim, General Manager Tel: 04-8131500, 04- 8131504, najam@fslfoods.com, www.fslfoods.com Golden Star International Emie Dimmeler Mob: +971 50 3797164, Office: +971 04 3402492 Email: emie@goldenstarinternational.com Greenhouse Soula Baroudi, Regional Marketing Manager Mob: +971 55 5633397, Tel: +971 4 8170000 soula.baroudi@greenhouseuae.com www.greenhouseuae.com Gourmet Classic Marc El Feghali, Sales & Brand Manager - Chef’s Equipment, Tel: +971 6 5332218, Website: www.greenhouseuae.com HAMID AND KUMAR ENTERPRISES LLC Sunil Ahluwalia, General Manager, Tel: +971 4 3474712, +971 4 3474571 Mail: dry@hkfoodgroup.com, www.hkfoodgroup.com Hi Foods General Trading L.L.C Ismail Dalli, Deputy General Manager, Tel: +971 4 8829660, Mob: +971 55 2445368 Mail: ismail@hifoods-uae.com, Web: www.hifoods-uae.com Horeca Trade Wael Al Jamil, General Manager UAE and Oman Head office: T: +971 4 338 8772, F: +971 4 338 8767 Dubai Distribution Centre: T: +971 4 340 3330 F: +971 4 340 3222 Abu Dhabi Distribution Centre: T: +971 2 554 4882, F: +971 2 554 4889 Email: marketing@horecatrade.ae Website: www.horecatrade.ae

HUG AG Riyadh Hessian, 6102 Malters / Switzerland, food-service@hug-luzern.ch, www.hug-luzern.ch, www.facebook.com/hugfoodservice Distribution UAE and Oman: Aramtec, PO Box 6936, Al Quoz Industrial Area No. 1, Near Khaleej Times Office, Mob +971 507648434, www.aramtec.com IFFCO Stuart Murray, General Manager, Food Service S&D, Tel. : + 971 6 5029000 (B), Mob: +97150 862 4097, Fax: +971 6 5546950, sjmurray@iffco.com, Web: www.iffco.com IRINOX SPA Fadi Achour, Country Manager Middle East Telephone - direct: 3904385844, Mobile: 971553010312, Email: irinox@irinox.com, Web: www.irinoxprofessional.com ITALIAN FOOD MASTERS Corrado Chiarentin, General Manager Tel: +971 4 882 9791, gm@italianfoodmasters.com www.italianfoodmasters.com JM FOODS LLC Rajan J.S. / Maikel Cooke / Grace Renomeron Management, Mob : +971 50 551 6564, Tel: +971 4 883823, Email: sales@jmfoodgulf.com, Web: www.jmfoodgulf.com Johnson Diversey Gulf Marc Robitzkat Mobile No: 050 459 4031, Office No: 04 8819470 marc.robitzkat@jonhnsondiversey.com KRBL DMCC Krishnakumar Sukumar, Regional Food Service Manager Mob: +971 50 953 9344, Tel: +971 4 445 03681 rsmfoodservice@krbldmcc.com, www.krblrice.com Koppert Cress Paul Da-Costa-Greaves, GCC Counties, Middle East and United Kingdom Mobile No: 447956976413, Tel direct: 31174242819 paul@koppertcress.com, www.koppertcress.com

MKN Maschinenfabrik Kurt Neubauer GmbH & Co Elias Rached, Regional Director Sales Middle East & Africa, Tel: +971 4 358 4000, Mob: +971 50 558 7477 rac@mkn-middle-east.com, Web: www.mkn.eu Modern General Trading LLC Khaldoun Alnouisser, Senior Sales Manager Tel: +971 4 3059999, +971 50 4812067, email: khaldoun@mgtuae.com, www.mgtuae.com Muddle ME Mr.Craig Burns, Director, Tel: +971 4 517 8111, Mob: +971 50 2281207, info@muddle-me.com, www.muddle-me.com Nestlé Professional Middle East Anuj Singh, General Operations Manager Nestlé Professional UAE & Oman T +97 144 088 100, Direct +97 144 088 101 Email: anuj.singh@ae.nestle.com NRTC Dubai International Vegetable & Fruits Trading LLC Mr. Joseph Ghosn, Chief Operating Officer T +971 4 320 889, Email: coo@nrtcgroup.com Web: www.nrtcgroup.com / www.nrtcfresh.com One Foods Ayman Akram Arnous, Food Service Manager Mobile: +971 50 1592594 Email: ayman.arnous@brf-me.com Palux AG Stephan Köhn, Sales Manager Tel: +971 4 979 31550, Mob: +971 50 997 1026 stephan.koehn@web.de, www.palux.de Pascal Clair Sweets Café & Bakery LLC Pascal Clair, Chef & Partner Tel: +971 4 813 5898, Mob: +971 55 576 2441 pascal@pascalclair.com, www.pascalclair.net Pear Bureau Northwest Bassam Bousaleh, (TEL) 961.1.740378, (FAX) 961.1.740393, Mobile: 050.358.9197, AMFI, Beirut Lebanon, BassamB@amfime.com

La Marquise International Olga Mirtova, Marketing Manager Tel: +971 4 3433478, olga@lamarquise.ae, www.lamarquise.ae

Prokids Trading F.Z.C - Flavoil Denys Baranevych, Mob: 971 58 9703597 Email: denys.b@flavoil.com, www.higholeic.ae

La Patissiere LLC AKil YAssine, BDM Tel: +971 4 3407021, Mob: +971 50 3034038 akil@la-patissiere.com, www.la-patissiere.com

Promar Trading L.L.C. Pierre Accad, Sales & Marketing Director, Tel: 97142859686. Mob: 971504824369. Email: pierre@promartrading.com www.promartrading.com

Lowe Refrigeration LLC Mark Wood, General Manager Tel: +971 4 8829440, Mob: +971 52 8693695 mark.wood@lowerental.com, www.lowerental.com Masterbaker Sagar Surti, General Manager – Operations Mob:- 00971 50 5548389, Phone:- 04 3477086 Email :- sagars@uae.switzgroup.com Meat Livestock Australia (MLA) Nick Meara, International Business Manager, Tel: +971 4 433 1355, nmeara@mla.com.au www.mla.com.au MEH GCC FZCO Soheil Majd, Tel: 00971 4 8876626, 04 8876636 s.majd@mehgcc.ae, www.mehgcc.ae MEIKO Middle East FZE Tim Walsh, Managing Director Tel: +97143415172, Mob: +971509895047 Email: wat@meiko.de, Website: www.meiko.ae MHP Food Trading LLC Eugene Levterov, Sales Director Tel: +971 4 5570622, Mob: +971 52 8754823 Email: e.levterov@mhpmet.com, www.qualiko.ae Mitras International Trading LLC Arun Krishnan K S, Business Head Mobile: 971-55-1089676, Office: 971-4-3623157, Email: info@mitrasglobal.net Web: www.magentafoods.com

RAK Porcelain Raphael Saxod, Managing Director, Tel: 97172434960, 97143285951 Email: restofair@rakporcelain.com Web: www.rakrestofair.ae

SIOM ORFEVRES Paolo Preti, Regional Director Of Sales Antoine Baroud, Managing Director Mob: +971 56 7623162 Direct: +971 4 3380931 Email: paolo.preti@siom.com.lb, antoine.baroud@siom.com.lb Web: www.siomorfevres.com Sparrow International Fadi Hijazi, Sales Manager Tel: +971 4 3404795, Mob: +971 50 7346161 info@sparrow-international.com www.sparrow-international.com Tegel Jake Downes, Brand Ambassador Mob: +971 55 631 410, email: jake@tegelme.com Web: www.tegel.co.nz TECHNICAL SUPPLIES & SERVICES CO. LLC (TSSC Dubai) Eden Nebreja, Marketing Manager Tel: +971 4 3431100, Mob: +971 56 2123282 email: eden@tssc.ae, Web: www.tsscdubai.com Transmed Overseas Rana Malki Mob: +971 50 5592771, rana.almalki@transmed.com Web: www.transmed.com/foodservice Truebell Marketing & Trading Bhushant J. Ghandi Mobile: +971 50 6460532, Email: fsd@truebell.org Unilever Food Solutions Bilal Baig, Head Of Marketing MEPS Mob: +971 56 6821213, bilal.baig@unilever.com Web: www.ufs.com, Unilever Gulf FZE, P.O Box 17055, Jebel Ali, Dubai, UAE United Foods Company Mr Rudyard Torres Nano, Marketing Manager Mob: +971 4 338 2688, rtorres@unitedfoods.ae Web: www.unitedfoods.ae US Dairy Nina Bakht El Halal, Mobile: 050.358.9197, Beirut: 961-740378, email: halal@cyberia.net.lb US Meat Export Federation Bassam Bousaleh, Tel: +961-1-74038 / 741223 Fax: +961-1-740393, Mobile: 050.358.9197 AMFI, Beirut Lebanon, BassamB@amfime.com USAPEEC (USA Poultry & Egg Export Council) Jean Murphy, (TEL) +1-770-413-0006, +1-770-413-0007 Email: usapeec@usapeec.org, Web: www.usapeec.org US Poultry Berta Bedrossian (TEL) 961.1.740378, (FAX) 961.1.740393 Mobile: 050.358.9197, BettyB@amfime.com

RATIONAL Kitchen &Catering Equipment Trading FZCO Simon Parke-Davis, Managing Director, Tel: +971 4 3386615, Mob: +971 50 5576553 Email: s.parkedavis@rational-online.com, Web: www.rational-online.com

Vitaimax Trading LLC Vitaly Seyba, General Manager Mobile: +971 50 7013054, +971 50 5004375 email: info@vitaimax.com, Web: www.vitaimax.com

Restofair RAK Raphael Saxod, Managing Director Tel: +971 7 2434960, Email: rsaxod@ecf.fr Web: www.restofair.ae

Vito Kitchen and Restaurant Equipment Trading U.A.E. Sascha Geib Sheikh Khalifa Bin Zayed Street, P.O.Box 2257 Ajman, M:+971509664620 Mail: uae@systemfiltration.com

ROBOT COUPE Aditya Kanumuri, Area Manager-UAE Tel: +971 50 2044920, kanumuri@robot-coupe.com Web: www.robot-coupe.com SADIA Mr Patricio Email: patricio@sadia.ae Daniele Machado, Email: Daniele.Machado@sadia.com.br Safco International Gen. Trdg Co. Llc Ajit Singh Sawhney, Chief Executive Officer, Tel: +971 4 8702000 Email: ajit@safcointl.com, www.safcointl.com SHOPPEX TRADING EST Charbel Khalil, Marketing & Sales Manager Tel: +971 6 5340841, Mob: +971 56 6066967 www.shoppex@eim.ae

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Chef, Be A Leader &

EMBRACE AI “The thing that's going to make artificial intelligence so powerful is its ability to learn, and the way AI learns is to look at human culture.” — Dan Brown

rtificial intelligence is increasing in presence, and we can either embrace it or be replaced by it. This is not a reference to the popular belief that robots will rise up against us and wipe out humankind from existence; it is an acknowledgement that the rise of AI will have an impact on society, both today and in the future. For tomorrow’s leaders, this will be particularly important, because just as today’s leaders have no resemblance to the warlords of yesteryear, tomorrow’s leaders will look nothing like today’s. Are you ready to evolve and meet tomorrow’s challenges?

How AI and human capital will measure up

Whatever your feelings are about the issue, AI is here to stay, and it’s already having an impact on how your company operates. Even as a fledgling technology, AI is much better than human beings at identifying patterns, automating areas of performance and avoiding errors. It’s already acing the task, with a large number of company executives reporting that AI’s most critical business function is the improvement of operational efficiency. We are seeing jobs for chefs, drivers, paralegals, accountants and the like begin to whither, and this trend may continue as AI advances. Leaders,

AI is neither good nor evil. It's a tool. It's a technology for us to use — Oren Etzioni 62

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ROHIT BASSI

therefore, must focus on the things human beings are better at; things like analysing. Humans outshine their robot competition in providing the ‘why’ when machines provide the ‘how’. Successful leaders of the future will need to build ongoing learning and critical analysis into organisation culture to keep their people competitive. Funnily enough, AI is now handling a significant amount of the training of humans. Executives are investing in AI for employee training at a higher rate than for building data-based solutions. This is a somewhat encouraging sign that AI is being used to help employees do better at their jobs rather than replacing them.

The traits of tomorrow’s leaders

As well as training their workforce to complement the presence of AI, leaders of the future may have the following traits: Adaptability – with an evolving workforce and a changing world, leaders will need to adapt to more than just new technologies. Acknowledging skillsets – as AI optimises efficiencies, it will be more important than ever for leaders to surround themselves with people smarter than they are to succeed. Long-term vision – history has shown that a forward-thinking approach is more important than shortterm certainty, and this will not be changing anytime soon. Forming purposeful connections – as AI reshapes and, inevitably, reduces the workforce, it will be extremely

important to build meaningful connections. Self-awareness – leaders will have to avoid delusion by identifying and understanding their strengths and weaknesses. Tolerance for tension – leadership means taking the rough with the smooth, so it will be essential to exercise patience when the storms come. Curiosity of vision – AI lacks curiosity and vision, so leaders need to have these traits to solve problems that arise. Engagement – human interactions and engagement cannot be coded, and AI cannot be allowed to hinder transparency in leadership. Engagement will be key.

Putting Emotional Wisdom before EQ & IQ

The single most important trait of tomorrow’s leaders will be emotional wisdom. This is the lesser-known attribute that few are aware of, but it is more important in daily life. So-called ‘soft’ skills like “emotional wisdom” will become more important in the human workforce than ‘hard’ skills’, because the latter are precisely what AI is designed to do better than humans. The leader of the future will need to complement AI rather than compete with it. Currently, AI cannot be taught empathy, or to infer meaning and manage emotions, and emotion is a key consideration even in business. Your AI itself will tell you that a large percentage of leadership success is attributed to emotional wisdom; is your company creating the leaders of the future?

Rohit Bassi is the founder of In Learning and works across industries to help employees outperform themselves. You can contact him on rohit@in-learning.com

Contact us at: Nestlé UAE L.L.C., P. O. Box 52185, 3rd Interchange, Nestlé Building, Al Quoz, Dubai, UAE T: +971 4 4088102 F: +971 4 3410159 aenporder@ae.nestle.com