Suppliers

A “GOURMANDISE RAISONNÉE” WITH ART-CHITECTS OF TASTE FRÉDÉRIC BAU AND PIERRE HERMÉ

A TASTE OF MINUS EIGHTEEN WITH YASMINA RIZK, GM OF SWEET MANIA LLC

Valrhona invited two titans of the culinary scene, Pierre Hermé and Frédéric Bau, to a week of fine pastry, innovation and expertise in Dubai.

When a technique is mastered, that’s when it becomes invisible. What are your thoughts on this?

Frédéric Bau: This is an excellent question. I am fond of this saying, so thank you for bringing it up. I believe that a technique is the hidden part of an iceberg. It is what makes a dessert harmonious and elegant. Clients are not focused on the technique; they mainly care about taste and texture. Sweets are for pleasure, while savory is for nourishment. How do you convey that in your desserts?

Frédéric Bau: What a lovely question! There is pleasure in eating both savory and sweet. But your question makes a lot of sense. Nowadays, we tend to overconsume. When a diner reaches the end of a dinner, they need to be presented with a dessert that not only complements the meal, it also takes wellbeing into consideration. That is why I suggest serving a “Gourmandise Raisonnée." Pierre Hermé: It is our role to offer clients the choice of ultra-rich pastries and a pastry that is reasonable. I agree with this phrase. Sweets need to imperatively provide pleasure. What are your upcoming projects?

Pierre Hermé: I have plenty of projects in the pipeline. I am finalizing Saint Valentine’s 2023 and Christmas 2022. We also have several openings, including two tea places and a pastry shop in Qatar as well as branches in Paris, at Gare de Lyon and at La Gare du Pont de l’Alma. There is also something planned for KSA.In addition, I have 3 upcoming book releases. Frédéric Bau: I think there will probably be a sequel to “Reasoned Gourmandise.” It will have a more professional and artisanal outlook. I am also opening in a pottery studio in two months’ time to provide sustainable plates for star chefs in France valrhona.com

Read the full interview on hospitalitynewsmag.com

IN BRIEF

The European Rice strengthens its presence in Dubai In February 2022, the “European Rice” campaign was present in UAE for two major promotional events. On February 12, a press event took place in Dubai, which was dedicated to providing information about the promotion of rice in the UAE. Rice producers from the Union of Agricultural Cooperatives of Thessaloniki, Greece and distinguished chefs shared their passion for rice and prepared recipes. europeanrice.eu

How Valrhona's La Consigne scheme is making a positive impact on the environment Juliana Lepan, Valrhona’s international marketing director, highlighted the company’s environmentally friendly approach and its La Consigne program during Gulfood 2022, held in Dubai, UAE. La Consigne by Valrhona consists of delivering chocolate beans in 100 percent recyclable plastic containers that are made in Europe. These containers are then collected, washed and reused for the next deliveries. The aim behind the initial trial was to assess the concept’s logistical viability and ensure that customers are happy with receiving their goods in reusable containers. valrhona.com

An optician by profession, Yasmina Rizk pursued her passion for sweets by starting an ice-cream business, which she then launched in Dubai. We spoke to the general manager of Sweet Mania LLC, to hear more about her journey.

What prompted you to open Minus Eighteen in Dubai?

The idea of opening Minus Eighteen came after several years of researching ice-cream brands in Dubai. We found that there was a need for a high-end artisanal ice-cream concept. As people are becoming health oriented, we took the decision to go ahead with the project and offer artisanal, fresh, vegan, keto and sugar-free ice cream. Who are your most prominent clients in the hospitality sector and what are your top-selling flavors?

key customers. We also cater to the end consumer through our e-commerce platform through Instagram, our website and food delivery aggregators, such as Deliveroo and Talabat. In addition to our 40 flavors of ice cream, we also sell frozen desserts. Our product range includes occidental and oriental frozen pastries, macaron filled with ice cream, ice-cream tarts, ice-cream jars and icecream chocolate bars. Our top-selling ice-cream flavors are ashta, jellab, meghli, rose loukoum, vanilla, chocolate, orange, strawberry, lemon and salted caramel. What are your upcoming projects?

We plan to open a flagship store to display our full line and allow our clients enjoy the best flavors of our frozen desserts. minuseighteen.com

DISCUSSING DAIRY AND MORE WITH THE INDUSTRY’S EXPERTS

Three experts give us the lowdown on the dairy industry, from the challenge of supply shortages to the latest trends and what’s on the horizon.

Dermot Farrell, general manager of the food service and consumer foods division of Lakeland Dairies.

What can you tell us about Lakeland Dairies?

Lakeland Dairies starting as a cooperative based in Ireland.

What are the latest dairy trends?

I think consumers are starting to appreciate the quality of dairy and the nutritional benefits of dairy. They’re walking this line between using some plant-based products and plant-based ingredients while realizing the health benefits of dairy. What were some of the major challenges you faced in 2021?

Supply has been a significant challenge. It’s a huge effort to get supply chains up and running while dairy products are scarce, so our customers are asking if we can supply. lakeland.ie Dr. Mike Johnston, chief executive of the dairy council for Northern Ireland. How is the dairy industry faring?

Supply in the dairy industry has been limited for numerous reasons in several key countries around the world. However, demand from some Asian countries, such as China, has continued. So at the moment, what we’re seeing is something of a mismatch between supply and demand. What were some of the industry highlights of 2021?

One of the highlights was being able to continue to produce milk and dairy products and serve our clients during the pandemic. It was a tremendous challenge, but we managed to supply our customers throughout the crisis. What projects are you working on?

We will be investing heavily in innovation and coming up with ways to reduce our carbon footprint throughout our dairy supply chain. dairycouncil.co.uk Laurent Damiens, COO of CNIEL.

How do you evaluate consumer demand for dairy in the GCC?

We witnessed higher demand in 2021. In Dubai, a stable market, demand for butter, cheeses and cream from France increased by 25 percent. In KSA, on the other hand, the increase was massive in 2020, at 70 percent. The following year, we saw further growth of 20 percent, so we expect to lead the market in two to three years now. Kuwait increased just a little, while consumption in Jordan has slightly decreased. Butter consumption remains high in Beirut, which has surprised us. What are your latest innovations?

Over the past two years in France, we released a range of new products because we had plenty of time to create them. Are people buying more cheeses in the GCC these days?

Yes, they are. It’s not a booming market like in other countries, but it’s a region that loves local cheeses, like halloumi. French cheeses are bolder in taste and more varied. In all cases, we are seeing greater demand for all kinds of cheeses. filiere-laitiere.fr

A FEAST FOR THE EYES AND TASTE

BUDS Eager to learn new cooking techniques and share the rich flavors and spices of home, Chef Joe Barza recently journeyed from his native Lebanon to Ohio, USA, to spend a week at the Certified Angus Beef Culinary Center.

The week’s agenda? Finding new ways to meld traditional Lebanese flavors with open-fire grilling and smoking methods. Barza, Chef Tony Biggs and Peter Rosenberg at the Certified Angus Beef Culinary Center, braved the cold Ohio temperatures (-19 OC) to cook outdoors over an open flame, a “fire and ice” demonstration of signature beef cuts. “I want to go to the best place because I have responsibility on my shoulders,” Barza said. “People trust me, and the Certified Angus Beef brand is one I can trust. That’s why I’m here!” Barza's career began 40 years ago in South Africa, where he spent long days cooking dishes from 14 countries in a single kitchen. Now, as an international master chef and culinary consultant, he approaches each project and dish as a quest to seek new ways of preparing the finest ingredients and introducing culinary trends. For Barza and the Certified Angus Beef chef team, no beef cut or cooking method is off limits, and each dish begins with the highest quality beef. During the session in Ohio, work around the grill resulted in a feast for all the senses, with a nod to traditional Middle Eastern flavors. A fire-roasted beef top butt for beef shwarma marinated in zaatar, sumac and seven Arabic spices was a natural place for the chefs to start. They also prepared chunks of beef rib cooked on swords, a fire-roasted rack of beef ribs and grilled sirloin flap steak. On another grill, a prime rib rubbed with sumac and zaatar, alongside roasted vegetables, whiskey-rubbed pineapples, fire-cured beef jerky and chilies for a salsa to accompany the beef, were cooked to perfection. Another dish fused Arabic rice with smoked short ribs and tahini sauce, while nearby, a cauldron of steaming short rib, beef sausage, potatoes and corn combined Middle Eastern flavors in the slow-cooked dish known as low-country boil in the U.S.

Finally, the pièce de résistance was the steamship round, rubbed with seasoning, studded with garlic and started in the oven, which hung from a tripod to add smoky, open-fire flavor. Chef Biggs described the open-fire cooking technique as a romance of beef and fire. Barza agreed, as the ribeye on the hot-flaming grill dripped juices into the embers, which flamed up just enough to char the meat on the outside. The center remained moist and tender, with the Certified Angus Beef ® brand’s superior marbling. Stepping away from the open-fire, Barza experienced firsthand how the best Angus beef is raised and noted the similarities between rancher and chef: a love of their work and a dedication to quality. With creativity at the core of his work, Barza returned to Lebanon, taking with him new experiences and unique ways to marry his beloved flavors of home with new cooking techniques. “When people trust you and let you prepare food for them, it’s a big responsibility,” he said. “If you have the knowledge, you always do it right. Cooking is a message of love, a message of peace, a message of culture.” Who is Certified Angus Beef?

The original Angus beef brand. Based in Wooster, Ohio, USA, and owned by family farmers and ranchers, we’re more than just Angus beef. 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