AHIC 2021 World Forum on Gastronomy Tourism

AHIC 2021 will take place from September 20-22, 2021, at Madinat Jumeirah in Dubai, with more than 50 experts delivering critical market insights and networking opportunities in order to help the industry navigate this new era. Big names representing the Middle East and Africa’s megaprojects and funds include: John Pagano, CEO of The Red Sea Development Company and Amaala; Samih Sawiris, chairman of Orascom Hotel and Development; Olivier Harnisch, head of hospitality at Public Investment Fund; Jerry Inzerillo, CEO of Diriyah Gate Development Authority; and Olivier Granet, managing partner and CEO of Kasada Capital Management. Leaders from some of the world’s largest and most dynamic hotel groups are also confirmed to speak. Under the theme “Rise Together,” hotel owners, developers, investors and operators will debate and discuss ways to adapt to the post-pandemic world.

Reimagined for 2021, the new-look Arabian & African Hospitality Investment Conference (AHIC) will bring together the four closeknit investment communities of the Arabian Hospitality Investment Conference (AHIC), Saudi Arabia Hospitality Investment Conference (SHIC), Africa Hotel Investment Forum (AHIF) and the Global Restaurant Investment Forum (GRIF). ahic.com

HOSTMILANO MAKES A COMEBACK

HostMilano is set to return for its 42nd edition from October 22-26, 2021. With more than 1,000 exhibitors from 40 countries, the show is one of the world's leading trade fairs dedicated to the catering and hospitality sector, helping visitors to capitalize on business opportunities and anticipate trends. Indeed, the forthcoming edition of HostMilano will host trade events, competitions and will witness the launch of the Fiera Milano Platform.

HostMilano stands out for its unique exhibition concept that combines specializations in areas including professional catering, drinks and technology. host.fieramilano.it

WORLD FORUM ON GASTRONOMY TOURISM TO TAKE PLACE FROM OCTOBER 31-NOVEMBER 2

The World Tourism Organization (UNWTO), Basque Culinary Center (BCC), VISITFLANDERS and the city of Bruges have announced new dates for the sixth UNWTO World Forum on Gastronomy Tourism. Held under the theme “Gastronomy Tourism: Promoting Rural Tourism and Regional Development,” the forum will take place from October 31 until November 2, 2021, in Bruges, Belgium. The event will be held in a hybrid format. Co-organized by UNWTO and the BCC since 2015, the forum aims to encourage the exchange of experiences between experts in tourism and gastronomy, identify good practices and promote gastronomy tourism as a driver of sustainable development.

The event will focus on the contribution of gastronomy tourism to social and economic integration. It will also highlight its untapped potential for job creation, regional cohesion and sustainable growth. Building on UNWTO’s work on advancing innovation across the tourism sector, the forum represents an opportunity for experts from across the growing field of gastronomy tourism to share new ideas, best practices and place the two sectors at the center of plans for recovery. unwto.org

WHAT A CHEF

WANTS From Japan to the United States, chef Tony Biggs knows food. He has overseen the kitchens of hotels in the Caribbean, resorts in the Philippines and served dignitaries, including the King and Queen of Jordan.

Biggs appreciates the techniques that make each country’s cuisine unique. His most cherished moment from every kitchen is hearing: “Chef, I loved that steak last night.” In the 1990s, while he was executive chef at the Hyatt Regency Savannah, Georgia, Biggs’ distributor brought Certified Angus Beef ® steaks to try out. Not only did the chef love the product, so too did the guests. “We received a lot of great compliments and kept using it,” he says. Today, as the Certified Angus Beef culinary arts director, Biggs enjoys helping chefs discover new abilities and techniques for serving beef. He welcomes them at The Culinary Center, where guests cut steaks in the meat lab, cook them and gather around the table to talk menu innovation.

He often advises fellow chefs that it takes two years for a steak to journey from a farm to the kitchen and only five minutes to mess it up. The Certified Angus Beef ® brand helps avoid costly mistakes. “People know it’s going to be good,” he says. “That’s what people really want. They want the taste, the quality and consistency whether it’s a steak, a shank or a chuck for braising.” Chef Biggs relies on quality beef and simplicity. “High heat, salt, pepper, temp it and make sure it rests properly,” he says. “If you’re using Certified Angus Beef ® cuts, you know it’s going to be great.” Resting is key to evenly redistributing juiciness throughout the steak. After cooking, he rests his steaks for five minutes beside the hot grill before plating. Working around the world has its advantages. Biggs loves melding the flavor of beef with his vast repertoire of culinary techniques, from Certified Angus Beef ® brand Prime sushi-style to preparing bottom sirloin flat for shawarma.

Braising items continue to gain popularity too, namely sirloin flap, inside and outside skirt, sirloin and hind shank. While living in Jordan for two years, Biggs prepared the national dish, mansaf, many times. He has since started using beef short rib or hind shank, perfect cuts for low and slow cooking and this classic dish. “Mansaf is such a wonderful dish, and provides the perfect opportunity to innovate and incorporate high quality beef into a more traditional food,” he says. Biggs works to enhance creativity and elevate guest experiences, and he knows Certified Angus Beef ® product delivers the quality chefs and customers can count on every night. After eight years at the brand, Biggs sees chefs who choose quality beef gaining approval on their menus. Each chef’s unique preparation, seasoning and technique make a dish special. Starting with the best promises a finish that brings rave reviews. That’s what brings guests in again and again for fabulous meals.

Certified Angus Beef – who we are

Based in Wooster, Ohio, and owned by family farmers and ranchers, we’re more than just Angus beef. As the original Angus beef brand, only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978.

For more information, visit CertifiedAngusBeef.com.