Editor’s Note

editor’snote

email editor@gulfgourmet.net

Putting together this Worldchefs Congress special edition in partnership with Worldchefs has truly been a labour of love. The opportunity to edit not just Gulf Gourmet, but also work extensively on the Worldchefs magazine, has been a thrilling experience.

The challenges began when we realized that our magazines were different in size and we had to rework the layouts from scratch. The fact that both magazines retain their original identity while still maintaining synergy is all thanks to the wonderful work done by our team here at Gulf Gourmet.

This special issue – as Chef Uwe Micheel mentions in his note – is one of its kind, and I believe it’s definitely worth holding on to as a souvenir. I would like to thank Chef Uwe and Chef Andy for giving us the opportunity to support the Congress.

On this half of the magazine, we have packed in some amazing stories of talented chefs, who have made their mark on the culinary scene.

We have young guns Chef Farook Hatim Haniff and Chef Ranjith Kallingal Rajan from Hell’s Kitchen Dubai competing in our ongoing series, the chefID Young Chef Championship. Check out their fabulous recipes. There are two exclusive conversations by our photo editor and associate publisher Amaresh Bhaskaran with Executive Chef Hassan Mohammad Abdallah of Raffles Dubai and Mohammed Issa, the executive chef of Dukes the Palm Dubai.

We then have Sreekanth K S, the Assistant Pastry Chef at Dusit Thani Abu Dhabi in our monthly series on pastry chefs supported by Arla Pro.

I spoke with Chef Ajesh Gopi, the Brand Development Executive Chef for the London-born culinary destination ‘Burger & Lobster’ while he was busy recreating the menus in Singapore.

We have some fun images of event happenings in and around the UAE.

As for the chefs competing in Salon Culinaire, we have the full set of rules and regulations printed in here. All the best to all the participants across all the live competitions taking place at the Congress. Best of luck!

And finally, the highlight of this issue – our cover story with Chef Thomas Gugler. I had a lengthy conversation with the President on a video call. And despite the 10 hour difference in time zones the conversation with him was both riveting and insightful.

All this and more in this issue you hold in your hands. If you do bump into me at the Congress, do say ‘hi’.

Until next time, enjoy the read and keep cooking with passion.

Aquin George

Editor

CREDITS

FROM US. FOR US. gulf

THE MAGAZINE CHEFS LOVE TO READ JUNE-JULY 2022

www.gulfgourmet.net myChefID

volume 17, issue 6

DEEP IMPACT

Uneasy lies the head that wears the crown…unless it is Worldchefs President Thomas Gugler we are talking about

SILENT KNIGHT

Exclusive tête-à-tête with Executive Chef

Hassan Mohammad

Abdallah of Raffles Hotel Dubai

BEYOND THE GULF

Ajesh Gopi of ‘Burger & Lobster’ on what it means to be a Brand Development Executive Chef

CATCH ’EM YOUNG

Talented duo Farook and Ranjith from Hell’s Kitchen vie for the chefID Young Chef Championship

EMIRATES Uwe Micheel

CULINARY GUILD President +971 4 340 3128, theguild@eim.ae

EDITORIAL Aquin George

Managing Editor & Publisher

Amaresh Bhaskaran

Associate Publisher & Photo Editor

Vahiju PC

Art Director

CONTRIBUTORS Samaneh Naseri Kirti Pandey Atim Suyatim

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COPYRIGHT

Gulf Gourmet is a registered trademark with the Canadian Intellectual Property Office and licensed by the National Media Council in the UAE. All material appearing in Gulf Gourmet is copyright unless otherwise stated or it may rest with the provider of the supplied material. The publisher accepts no responsibility or liability for the accuracy of any information contained in the text or advertisements. Views expressed are not necessarily endorsed by the editor and publisher.