The Pro Chef - Edition 42

PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA

SUMMER 2018

MASSIMO BOTTURA // HISAO UEDA // JOSE ANDRES // HESTON BLUMENTHAL // AKIRA BACK

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EDITOR'S NOTE

Welcome EDITORIAL MANAGING EDITOR: Michael Jabri-Pickett mjp@cpimediagroup.com EDITOR: Sophie Voelzing sophie.voelzing@cpimediagroup.com ONLINE EDITOR: Emma Hodgson emma.hodgson@cpimediagroup.com ADVERTISING DIRECTOR OF SALES: Michael Phillips SALES MANAGER: Carol Owen SALES MANAGER: Liz Smyth prochef.sales@cpimediagroup.com MARKETING Isabelle Mills marketing@cpimediagroup.com DESIGN Froilan A. Cosgafa IV FOR OTHER ENQUIRIES, PLEASE VISIT: www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

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Why are restaurants still using single use plastics? If businessas-usual prevails, the ocean is expected to contain one tonne of plastic for every three tonnes of fish by 2025, and by 2050, more plastics than fish.

Inside this issue, several restaurant and hotel groups in the Middle East reveal ways in which they are supporting the ‘say no to plastic’ campaign and I hope you find their initiatives as inspiring as I did. This problem is not something that can be fixed with only a handful of supporters, but by bringing together the entire industry to fundamentally fix the way plastics are used.

On average, one single plastic straw takes 500 years to decompose – and even then, it never fully disappears. Plastics are made to last forever, and even once they have broken down, they enter the food chain and are ingested by marine animals.

Putting it into perspective, try to imagine a world where your children’s children are unable to enjoy the fish and seafood culinary pleasures we enjoy today.

A report by the Ellen MacArthur Foundation reveals that every year “at least eight million tonnes of plastics leak into the ocean – which is equivalent to dumping the contents of one garbage truck into the ocean every minute. If no action is taken, this is expected to increase to two per minute by 2030 and four per minute by 2050.”

Plastic straws in particular are a big factor, as many are never recycled. The US alone uses approximately 500 million single use straws a day, which is enough straw waste to wrap the circumference of the earth 2.5 times.

Commenting on the matter, Simon Vincent, executive vice president and president, EMEA, Hilton said: “As a leading global hospitality company, we have a huge responsibility to act as stewards of our natural resources. Extending a ban on plastic straws across our managed portfolio is an important move in the right direction, and one which we are committed to building on in the coming years.”

While Cedric Toussaint, director of operations for COYA Dubai revealed that in 2017, COYA Worldwide alone purchased a total of 300,000 straws. He added that: “As part of COYA’s global corporate sustainability efforts we have made the decision to no longer use plastic drinking straws, stirrers, juice bottles as well as paper napkins in any of our venues.” Flip to page 46 to hear more on the topic.

In this edition, we also hear from Akira Back who is soon to make his Dubai debut with Akira Back Dubai at W Dubai – The Palm – the same hotel that Massimo Bottura will open his first restaurant outside of Italy, Torno Subito, in 2019. Hisao Ueda, the executive chef at Kohantei Dubai talks the challenges of sourcing Japanese wagyu and how he overcomes them, while we discover trends in beverage and confectionary with industry-leading professionals.

Enjoy the read,

Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 440 9100 Fax: +971 4 447 2409 Email: info@cpimediagroup.com A publication licensed by Dubai Production City, DCCA

Sophie Voelzing Editor

© Copyright 2018 CPI Media Group FZ LLC. All rights reserved.

While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. www.cpimediagroup.com

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CONTENTS

36 UP FRONT 4 NEWS BITES

Culinary news from the Middle East and beyond. From upcoming food events, to ingredient innovation, we cover it all.

11 NAKEEL'S THE POINT

More than 50 F&B concepts will open at Nakeel's 'The Point' on Palm Jumeirah.

20 MOVERS & SHAKERS

We follow the movements of chefs accross restaurant and hotel kitchens in the Middle East, as they enter into new roles.

TRENDING

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23 COOKBOOKS FOR CHEFS

Looking for insiration? Here's our top picks of cookbooks for profesional chefs.

THE PRO CHEF MIDDLE EAST

5 CHEFS 24 AKIRA BACK

We go one-to-one with Akira Back to hear all about his soon-to-open restaurant at W Dubai - The Palm.

30 HISAO UEDA

Kohantei's executive chef Ueda talks the challenges of sourcing Japanese wagyu and how he overcomes them.

FEATURES 36 TRENDS IN CHOCOLATE

An expert in chocolate reveals trends.

38 MEET THE MIXOLOGIST

Mixologist Emilio Valencia tells that there's a move towards home grown ingredients behind the bar.

40 THE PERFECT POUR

What makes the perfect pour at Afternoon Tea. Here, we discuss.

44 GULFHOST

A preview of one of the region's biggest trade F&B exhibitions.

LEISURE 46 THE LAST WORD

Single-use plastics are destroying the world. Here is how restaurants in the region are helping to say no to plastic.

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News bites UP FRONT /

World’s largest vertical farming facility to be built in Dubai In a joint venture, Emirates Flight Catering (EKFC) and Crop One will co-invest US$40 million to build the world’s largest vertical farming facility near Al Maktoum International Airport at Dubai World Central.

When complete, the vertical farm facility will cover 130,000 square feet, but have a production output equivalent to 900 acres of farmland. At full production, the facility will harvest three US tons (2,700 kg) of high-quality, herbicide-free and pesticide-free leafy greens daily, using 99% less water than outdoor fields. The proximity of the farm to the point of consumption also substantially reduces carbon emissions associated with transportation. It will also ensure the quick delivery of the fresh products, reaching customers within hours of harvest, maintaining high nutritional value.

The construction of the facility is scheduled to start in November 2018 and will take approximately one year to complete. The first products are expected to be delivered to Emirates Flight Catering’s customers, including 105 airlines and 25 airport lounges, in December 2019.

On a daily basis Emirates Flight Catering’s 11,000 employees prepare an average of 225,000 meals.

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Following a tweet issued

by Michelin-starred chef Atul Kochhar in response to Bollywood actress Priyanka Chopra that was deemed as Islamophobic and offended many, JW Marriott Marquis Dubai has terminated the chef’s contract at the hotel. The restaurant, which was previously known as ‘Rang Mahal by Atul Kochhar’ is now just Rang Mahal.

Bill Keffer, general manager of JW Marriott Marquis Dubai, in an e-mailed statement to The Pro Chef Middle East, said: “Following the recent comments made by Chef Atul Kochhar, we have taken the decision to end our agreement with him for Rang Mahal. With the termination of our agreement, Chef Atul will no longer be associated with the restaurant and the JW Marriott Marquis Hotel Dubai.”

He continued: “At the JW Marriott Marquis Hotel Dubai we pride ourselves on creating a culture of diversity and inclusion for our guests and associates across the hotel and our restaurants. We also remain committed to delivering the traditional culinary experience and high service standards that Rang Mahal is renowned for.”

Babel to make Dubai debut

Well-known in Lebanon and Kuwait, the Babel brand will open its first Dubai-based restaurant at La Mer. Famed for its progressive cuisine since 2009, Babel serves a contemporary fusion of Lebanese flavours, with an array of seafood specialities.

The restaurant extends over two levels of different indoor and outdoor spaces, including a spacious terrace section. The interiors are chic and minimalistic with hints of history. The highlight of the room stands a seafood bar with sandstone walls etched with ancient Mesopotamian writings which lend the room a dramatic but welcoming atmosphere. The second floor features a prominent bar area, and shisha terrace for the cooler months.

Text SOPHIE MCCARRICK | Photographs SUPPLIED & SHUTTERSTOCK

Culinary news from the Middle East and beyond

JW Marriott Marquis Dubai cuts ties with Atul Kochhar

EXPOCULINAIRE 2019 REVEALED

The new event will place chefs, pastry chefs and bakers at the forefront.

Traditionally held in February within the Gulfood exhibition, the Worldchefs accredited 22nd Emirates International Salon Culinaire will move to an exciting new home in 2019. A platform that will put chefs, pastry chefs, bakers and cooks as the primary audience of their own event – dedicated specifically to the culinary community. ExpoCulinaire will take place from March 4 – 6, 2019 at Expo Centre Sharjah.

Uwe Micheel, president of the Emirates Culinary Guild (ECG), who has seen the Emirates International Salon Culinaire develop over 25 years, said: “The Salon Culinaire started with just a handful of chefs in an exhibition that used one hall, it now commands more than 1,300 entries into one of the world’s leading culinary competitions. It has been a wonderful partnership with Gulfood and the support of DWTC has been much appreciated.

An exhibition focused on our core interests, surrounding the region’s longest running event for chefs will take us to a new level. I am looking forward to our regular classes and to the new elements of ExpoCulinaire 2019”.

ExpoCuliniare 2019 is expected to attract more than 200 companies for its first edition, with an anticipated attendance of 5,000 trade visitors.

STK opens second Dubai-based outlet Within eight months, the steak-driven STK brand has opened two restaurants in Dubai. It’s latest, flagship location at the Address Hotel Downtown opened doors in July 2018, while its JBR-based outlet launched in December 2017.

Offering views over Burj Khalifa, the newest opening is said to be JBR’s older, more sophisticated ‘big sister’, and houses indoor seating for up to 180 covers, al fresco dining for up to 120, and also a large bar area. For more information, visit stkhouse.com

UAE National Culinary Team brings home gold Kapila Amaratunga, executive pastry chef at W Dubai – The Palm (opening September 2018) and member of the UAE National Culinary Team, recently participated in the FCC2018 (FHA Culinary Challenge 2018) National Team Challenge in Singapore, bringing back gold medals for both the property and the nation.

The National Team Challenge is highly anticipated by many, as teams made up of top chefs in their respective countries battled it out for the Best National Team Award.

The National Culinary Team United Arab Emirates brought home for following: Gold medal for Culinary Art, Gold medal for Pastry Art, and it was crowned ‘Pastry Art Champion’.

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Turkey’s olive oil exports to the UAE rise by 79% The Turkish Exporters Assembly (TIM) has revealed that its olive and olive oil product exports to the UAE are growing at a rapid pace.

In 2018, Turkey’s UAE olive and olive oil exports grew from USD 1,607,260 to USD 2,870,800 signifying a growth of 79%.

Over the last three decades, olive oil production in Turkey, especially in Izmir, has grown immensely. The estimated volume of olive oil production for the year of 2016-2017 reached 177,000 tons and is projected to increase to 287,000 tons for the year of 2017-2018. In 2017, Turkey’s olive oil exports reached 53,627 tons, which represents an export value of USD 207,881,000.

Turkey is the second largest olive cultivator in the world and is also among the top five countries in olive oil production. Turkey strives to become the world leader in olive product exports with its objective to increase the export category to USD 3.8 billion by 2023. To achieve this, it aims to produce 1.2 million tons of olives and 650 thousand tons of olive oil.

BADIA FARMS SIGNS WITH CLASSIC FINE FOODS The GCC’s first commercial vertical indoor farm, Badia Farms, has partnered with Classic Fine Foods to deliver local, fresh and chemical-free leafy greens from farm to fork within hours.

This partnership will extend the farm’s reach to restaurants and HoReCa trade across the UAE. Badia Farms, which was officially inaugurated March 1, 2018 by His Excellency Dr Thani bin Ahmed Al Zeyoudi, UAE Minister of Climate Change and Environment, grows an extensive range of post-organic micro-greens and baby leaf herb varieties in a controlled indoor

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environment, using hydroponic technology. As the farm’s distributor, Classic Fine Foods will be the logistical partner, delivering its products to chefs across the UAE. Omar Al Jundi, founder and CEO at Badia Farms said: “Classic Fine Foods is a company that shares our values for quality food, grown using the most sustainable and eco-friendly practices. We have received incredible feedback from chefs so far, who are extremely passionate about our products and our methods – that can’t be matched with imported produce.”

www.fruit-life.eu

Make your life tasty with fresh fruits!

CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND GREECE

UP FRON T / N EW S B I T ES

New butter-led cookbook to showcase three Middle East-based chefs Three of the Middle East’s leading chefs have been recognised

by The French Dairy Board and the European Union, thanks to their flair for using the finest butters, and will now appear in a new recipe book called ‘Butter of Europe: French butter, the secret to make the difference’, to be distributed in the Middle East and Asia.

Chef Mohanad Alshamali from Renaissance Downtown Hotel, Dubai, Lebanon-based chef Maroun Chedid and chef Ahmad Fraijeh from Saudi Arabia were selected to have their creations featured in the book which not only showcases a range of recipes from leading chefs from around the world but also highlights the history of butter and top tips on how to use it.

Speaking at the launch of the book, at Renaissance Downtown Hotel, Dubai, Mohanad who is the executive chef at the hotel’s Bhar restaurant and European butter ambassador in the UAE, said: “Butter is one of the most universal products.

You can cook with it, bake with it or simply eat it unmodified.

Due to the versatility of butter as an ingredient it can be used to bring out the flavour in any dish, hence the reason why so many recipes use butter in some form. Obviously, the quality of the butter people use has a direct impact on the taste of the dish and therefore the better quality, the better the taste and that’s why I always use French butter as it gives my dishes a far superior taste and flavour.”

Chef Mohanad’s cabbage dolma with truffle & zaatar butter recipe will feature predominantly in the recipe book.

Manzoni re-opens at Pullman JLT, Dubai This summer Manzoni Italian bistro and bar re-opens at the Pullman JLT hotel in Dubai. The lively venue showcases a range of authentic Italian dishes, matched with cocktails and bar bites from lunch until midnight. Central to Manzoni’s layout is the large bar area, from which the menu of innovative cocktails is prepared, and the show kitchen towards the back of the room, which brings the energy of the chef and his team into the dining experience.

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EuropEan dairy products The tastiest moments of your day!

www.EuMilkyWay.eu

U P F R ONT / NE WS

More than 50 F&B concepts to open at The Pointe Nakheel’s AED800 million lifestyle destination The Pointe at Palm Jumeirah, Dubai is set to open in Q4 2018 and will be home to over 100 dining and retail outlets. The Pointe will also have a AED66 million choreographed fountain by Beijing Water Design, that will cover a 12,000 square metre area of water at the tip of the island, across the bay from Atlantis, The Palm.

Text SOPHIE VOELZING | Photographs SUPPLIED

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he Pointe, Nakheel’s AED800 million, 1.4 million sq ft waterfront dining and entertainment destination on Palm Jumeirah, Dubai, is nearing completion and will open towards the end of 2018, the project’s master developer has revealed.

Located five kilometres out to sea at the tip of the island, across the bay from Atlantis, The Palm, The Pointe is home to a 1.5km lifestyle promenade. Managed by Nakheel Malls, the retail arm of Nakheel, The Pointe features unique concepts from around the globe with over 100 dining and retail outlets on offer. There will also be a cinema, children’s play area, supermarket, gyms, beauty salons and unique gifting concepts, as well as a car park for 1,600 vehicles and its own Palm Monorail station. There are also plans for boat access from Palm Jumeirah’s hotels and resorts.

Its centrepiece will be a AED66 dancing fountain with shows that can be viewed from The Pointe’s wide range of waterfront dining spots.

Nakeel has appointed one of China’s largest fountain specialists, Beijing Water Design, to deliver and operate the fountain, which will cover a 12,000 square metre area of water.

Nakheel Chairman, Ali Rashid Lootah, said: “Palm Jumeirah, our flagship project, is already one of the most popular, sought-after destinations for Dubai’s residents and tourists. The Pointe, our latest addition to this ever-evolving island, is an iconic, must-see attraction that adds

a new dimension to the city’s dining, retail and entertainment scene.”

Commenting on the fountain contract signing, he added: “The signing is a major milestone for The Pointe, as it means work on its centrepiece – the fountain – is now underway, and we are one step

closer to delivering this eagerlyanticipated destination.”

The Pointe is expected to open in Q4 of 2018.

For more information about The Pointe, visit nakheel.com/en/retail/the-pointe

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José Andrés to make Dubai debut with Jaleo

Chef José Andrés has announced the 2019 launch of his popular Spanish tapas restaurant, Jaleo at The Royal Atlantis Resort & Residences, Dubai, just weeks after Heston Blumenthal reveals he’s also set to open doors of Dinner by Heston Blumenthal at the brand-new resort expected to open in Q1 next year.

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a shared vision for culinary excellence, we see great synergy between The Royal Atlantis and José Andrés. As one of the most influential chefs in the world, we have no doubt that the arrival of his authentic and celebrated Spanish concept will be another

great addition to the culinary offering at our property. Working closely with valued partners such as ThinkFoodGroup to create truly unique dining experiences, The Royal Atlantis is set to deliver an eclectic mix of culinary experiences unrivalled anywhere in the world.”

Named as one of Time’s “100 Most Influential People” in both 2012 and 2018 and “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognised culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is known for his avant-garde cuisine and his award-winning group of 31 restaurants throughout the country and beyond. His innovative minibar

by José Andrés earned two Michelin stars in both 2017 and 2018 guides. Andrés’ work has earned numerous awards including the 2015 National Humanities Medal, one of 12 distinguished recipients of the award from the National Endowment for the Humanities.

For more information, visit Jaleo.com

Text SOPHIE VOELZING | Photographs SUPPLIED

J

aleo, the modern Spanish tapas restaurant by famed chef José Andrés’ will open at the new Royal Atlantis Resort & Residences in Dubai next year, José Andrés’ ThinkFoodGroup and The Royal Atlantis Resort & Residences have revealed.

Since its debut in Washington, D.C.'s Penn Quarter in 1993, Jaleo has evolved to represent modern Spain at every moment, with locations in Washington, DC; Bethesda, Maryland; Arlington, Virginia; Las Vegas; Mexico City and Disney Springs, FL. “I am thrilled to be bringing Jaleo to The Royal Atlantis Resort & Residences in Dubai – our first restaurant in the United Arab Emirates, and an incredible and majestic destination! Guests will able to experience Jaleo like they never have before!” Andrés commented on the news.

Imagined through the creative lens of Chef José Andrés and his team, Jaleo showcases the flavours of Spain, highlighting the rich regional diversity of Spanish cuisine. Having earned Michelin’s Bib Gourmand distinctions in both the Washington, D.C. 2017 and 2018 guides, as well as recurring inclusion in the Washington Post’s Dining Guide and Washingtonian’s 100 Best Restaurants, Jaleo celebrates the traditional as well as the cutting edge in a festive, stylish and casual atmosphere.

At Jaleo, plates are designed to be shared.

The menu features the best authentically Spanish and local ingredients, simply prepared, and designed to be enjoyed with good friends and conversation. The restaurant will feature its award-winning assortment of signature tapas, traditional small plates of Spain, savory paellas, as well as a wide selection of the finest Spanish cheeses. Guests will always find something unique and exciting – a mixture of tradition and whimsy in one bite!

Serge Zaalof, Chief Operating Officer for Atlantis Resorts & Residences said: “With

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TAXING TIMES

TPhotographs by THE WORLD’S 50 BEST RESTAURANTS & SUPPLIED

In an effort to boost custom and tourism at Dubaibased restaurants and hotels, the emirate has ordered a cut in municipality fees on sales, from 10% to 7%. While Abu Dhabi has approved a proposal to reduce tourism fees from 6% to 3.5% and municipality fees to 2%. Industry professionals say the move will bring some much-needed relief.

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ecent news to cut municipality fees on sales at restaurants and hotels, from 10% to 7% has been met with positive response from Dubai-based hospitality professionals.

The move, actioned by His Highness Sheikh Mohammed bin Rashid Al Maktoum, the Vice President, Prime Minister and Ruler of Dubai, H.H. Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai and Chairman of Dubai Executive Council, is aimed at reducing the cost of doing business in Dubai and promoting the emirate as a favourite business destination worldwide. This is in addition to enhancing the competitiveness of the emirate's tourism industry and luring more investments to the hospitality and tourism sector.

The decision is in line with the recent resolution issued by Dubai Executive Council to slash ‘market fees’ imposed

by Dubai Municipality by 50%, as Dubai aims to provide more support to the existing businesses and attracting more foreign investments.

Sheikh Hamdan said: "We continue working upon the directives of His Highness Sheikh Mohammed bin Rashid Al Maktoum, the Vice President, Prime Minister and Ruler of Dubai, to facilitate the process of doing business, increasing the emirate's competitiveness and enhancing the partnerships between the public and private sector thus ensuring the growth of all the economic sectors, with focus on the tourism sector."

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Adding: "We have a very strong tourism sector that enjoys a lot of potential and we are quite sure that it will continue its valuable contribution to the emirate's GDP".

Floyd Gregory, F&B Manager at Lapita, Dubai Parks and Resorts agreed that the move was a well-welcomed decision. He commented: “Under the current business circumstances, the move is very well appreciated, it brings some sort of relief to the hotels and restaurants especially with the trend on spending by our customers after the implementation of VAT.”

Under the current business circumstances, the move is very well appreciated, it brings some sort of relief to the hotels and restaurants especially with the trend on spending by our customers after the implementation of VAT.

Sheikh Hamdan went on to express continued determination for confirming Dubai's status as one of the best destinations for tourism and business worldwide and said that the incentive policy is directed towards the major strategic economic sectors.

"The tourism and hospitality sector is a major pillar for our policy of economic diversification and we need to develop resilient strategies and conducive environment that support the current and forecasted economic growth to ensure its sustainability,” he added.

Dubai is the fourth city worldwide in terms of luring tourists with 15.8 million visitors in 2017 and this figure is forecast to increase to 20 million by 2020.

Starting on October 20, 2020, the Expo 2020 Dubai is expected to draw millions of visitors from all around the world.

Abu Dhabi also confirms tax cuts Following Dubai’s announcement, the Abu Dhabi Executive Committee also revealed that it has approved a proposal to reduce tourism fees from 6% to 3.5% and municipality fees to 2%.

Proposed by Mohamed Khalifa Al Mubarak, chairman of the Department of Culture and Tourism in Abu Dhabi, the action to reduce tourism fees forms part of the Abu Dhabi Development Accelerators Programmes launched by His Highness Sheikh Mohamed bin Zayed Al Nahyan, Crown Prince of Abu Dhabi and Deputy Supreme Commander of the UAE Armed Forces.

Speaking on the news, Jennifer Pettinger Haines, Managing Director Middle East for Bench Events, and a founding member of GRIF Society and the Dubai Restaurant Industry Think Tank, said: “The recent announcement that His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the United Arab Emirates and Ruler of Dubai, is cutting municipality fees on sales at hotel facilities from 10 per cent to seven per cent is great news for the industry, made all the better when we heard that Abu Dhabi was also taking measures to reduce tourism fees from six percent to three and a half per cent and municipality fees to two per cent. These are very positive and significant steps in support of the UAE’s hospitality industry and come at a challenging time for many operators, especially as we head into the summer period. Only time will tell what the true impact will be but it is a very positive gesture which will offer enhanced value to guests.”

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THE LIST IS OUT O

steria Francescana, which previously held the No.1 position in 2016, was joined in the top three by El Celler de Can Roca (No.2), in Girona, Spain, and Mirazur (No.3), in Menton, France. The top spot for Osteria Francescana is testament to Bottura’s continued commitment to driving forward the restaurant’s unique character. The discreet Modena restaurant serves Bottura’s contemporary cuisine, which challenges and reinvents Italian culinary tradition while making use of the finest produce from the Emilia-Romagna region.

Spain boasts seven restaurants on the list, including three in the top 10: El Celler de Can Roca (No.2); Mugaritz (No.9) and Asador Etxebarri (No.10). The USA follows closely with six restaurants on the list, including last year’s winner Eleven Madison Park in New York (No.4).

France has five restaurants on the list, with two in the top 10: Mirazur in Menton (No.3) and Arpège (No.8) in Paris, and the UK and Italy are represented by four restaurants each. Peru, with three

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restaurants in the list, includes two in the top seven alone: Central (No.6) and Maido (No.7), both in Lima.

Having received the Miele One To Watch Award in 2017, Disfrutar in Barcelona continues its rise by winning the 2018 Highest New Entry Award, debuting at No.18. Meanwhile Den, in Tokyo, Japan, picks up the 2018 Highest Climber Award, having jumped from No.45 to No.17 in just one year.

Odette in Singapore is another notable new entry at No.28, having opened less than three years ago. Hiša Franko, Slovenia’s first restaurant on the list, debuts at No.48, representing another triumph for Ana Roš, the 2017 winner of The World’s Best Female Chef Award.

Mikla in Istanbul (No.44) represents Turkey’s first restaurant on the list since 2002, and Maaemo in Oslo (No.35) brings Norway back onto the list for the first time since 2003. Lyle’s in London is also a newcomer, debuting at No.38. Nihonryori RyuGin, from Tokyo, Japan (No.41), Schloss Schauenstein from Fürstenau, Switzerland

TPhotographs by THE WORLD’S 50 BEST RESTAURANTS & SUPPLIED

The eagerly awaited annual ‘World’s 50 Best Restaurants’ awards ceremony recently took place in Bilbao, Spain, to reveal this year’s best in culinary class around the world. The soughtafter list saw 23 countries across six continents honoured, culminating with Massimo Bottura’s Osteria Francescana reclaiming the No.1 spot.

THE WORLD’S 50 BEST RESTAURANT’S 2018 1. OSTERIA FRANCESCANA; MODENA, ITALY 2. EL CELLER DE CAN ROCA; GIRONA, SPAIN 3. MIRAZUR; MENTON, FRANCE 4. ELEVEN MADISON PARK; NEW YORK, USA 5. GAGGAN; BANGKOK, THAILAND Massimo Bottura, who took the No.1 spot, will open his first restaurant outside of Italy in Dubai at W – The Palm in 2019

6. CENTRAL; LIMA, PERU 7. MAIDO; LIMA, PERU 8. ARPÈGE; PARIS, FRANCE 9. MUGARITZ; SAN SEBASTIÁN, SPAIN 10. ASADOR ETXEBARRI; AXPE, SPAIN 11. QUINTONIL; MEXICO CITY, MEXICO 12. BLUE HILL AT STONE BARNS; POCANTICO HILLS, USA 13. PUJOL; MEXICO CITY, MEXICO 14. STEIRERECK; VIENNA, AUSTRIA 15. WHITE RABBIT; MOSCOW, RUSSIA 16. PIAZZA DUOMO; ALBA, ITALY 17. DEN; TOKYO, JAPAN

Yannick Alléno who holds No.29 with his Paris-based restaurant, also has an outpost in Dubai at One&Only The Palm

18. DISFRUTAR; BARCELONA, SPAIN 19. GERANIUM; COPENHAGEN, DENMARK 20. ATTICA; MELBOURNE, AUSTRALIA 21. ALAIN DUCASSE AU PLAZA ATHÉNÉE; PARIS, FRANCE 22. NARISAWA; TOKYO, JAPAN 23. LE CALANDRE; RUBANO, ITALY 24. ULTRAVIOLET BY PAUL PAIRET; SHANGHAI, CHINA 25. COSME; NEW YORK, USA 26. LE BERNARDIN; NEW YORK, USA 27. BORAGÓ; SANTIAGO, CHILE 28. ODETTE; SINGAPORE

(No.47) and The Test Kitchen from Cape Town, South Africa (No.50) have all reentered the list.

Dan Barber of Blue Hill at Stone Barns in Pocantico Hills, USA (No.12), won the Chefs’ Choice Award. The Chefs’ Choice Award is bestowed on an individual believed by their peers to have made the most significant contribution to the industry over the last year and is a testament to Barber’s innovative work and commitment to the debate around food ethics.

The Ferrari Trento Art of Hospitality Award goes to Geranium from Copenhagen, Denmark (No.19). Cofounder Søren Ledet, an award-winning chef, made the transition from the kitchen to the restaurant floor when founding Geranium and as the sommelier and front of house manager has propelled the restaurant to the highest standards of hospitality.

Azurmendi from Larrabetzu in the Biscay region of Spain (No.43) wins the Sustainable Restaurant Award, led by head chef Eneko Atxa, Azurmendi previously won this award in 2014 and this year’s

London-based Dinner by Heston Blumenthal holds spot No.45 – a restaurant opening at The Royal Atlantis in Dubai next year

29. ALLÉNO PARIS AU PAVILLON LEDOYEN; PARIS, FRANCE 30. D.O.M.; SÃO PAULO, BRAZIL 31. ARZAK; SAN SEBASTIÁN, SPAIN 32. TICKETS; BARCELONA, SPAIN 33. THE CLOVE CLUB; LONDON, UK 34. ALINEA; CHICAGO, USA 35. MAAEMO; OSLO, NORWAY

achievement recognises the restaurant’s continual improvements in sustainable practices. These include planting 800 trees around the restaurant and developing a project with local families and bars to turn their organic waste into compost for the region’s farmers.

French sensation Cédric Grolet received The World’s Best Pastry Chef Award. Head pastry chef at Le Meurice, Paris, part of The Dorchester Collection, Grolet has this year spearheaded Le Meurice’s Pastry Boutique and continues to create waves by integrating gastronomy and art with his unique patisserie and trompe l’oeil fruit creations.

36. REALE; CASTEL DI SANGRO, ITALY 37. RESTAURANT TIM RAUE; BERLIN, GERMANY 38. LYLE’S; LONDON, UK 39. ASTRID Y GASTÓN; LIMA, PERU 40. SEPTIME; PARIS, FRANCE 41. NIHONRYORI RYUGIN; TOKYO, JAPAN 42. THE LEDBURY; LONDON, UK 43. AZURMENDI; LARRABETZU, SPAIN 44. MIKLA; ISTANBUL, TURKEY 45. DINNER BY HESTON BLUMENTHAL; LONDON, UK 46. SAISON; SAN FRANCISCO, USA 47. SCHLOSS SCHAUENSTEIN; FÜRSTENAU, SWITZERLAND 48. HIŠA FRANKO; KOBARID, SLOVENIA 49. NAHM; BANGKOK, THAILAND

For more information, visit theworlds50best.com.

50. THE TEST KITCHEN; CAPE TOWN, SOUTH AFRICA

Summer 2018 / The Pro Chef Middle East

19

CLIVE MICALLEF, EXECUTIVE CHEF

STEVEN SMALLEY, EXECUTIVE CHEF

Bab Al Shams Desert Resort & Spa

Hilton Dubai

Bringing almost two decades of international hospitality and restaurant experience ranging from Malta, United Kingdom and United Arab Emirates to this luxury resort, Clive Micallef has been appointed the new executive chef at Bab Al Shams.

In his new capacity, chef Micallef will be overseeing the culinary operations for the resort’s banquets, in-room dining services and outside catering in addition to eight exclusive dining venues including award-winning outdoor desert Arabian restaurant Al Hadheerah, authentic Indian restaurant Masala, traditional Italian outlet Le Dune, the all-dining international restaurant Al Forsan, Al Sarab’ Rooftop Lounge, Ya Hala Lobby Lounge, and the Pool Bar.

20 The Pro Chef Middle East

/ Summer 2018

Hilton Dubai has appointment chef Steven Smalley as the new executive chef for the property. With 19 years of experience, Steven Smalley has built his culinary career both locally and internationally. His progress can be credited to time working with brands such as Atlantis The Palm, Madinat Jumeriah, and DAMAC Hospitality Management.

His new position with Hilton Dubai Jumeirah will involve overseeing the daily operations of all dining venues, in-room and banquet services and stewarding operations at the resort, ensuring seamless interactions amidst all staff and the highest quality of service. Another big part of his position is hiring and training personnel, planning menus and optimising the use of seasonal produce, overseeing product purchasing and managing culinary budget for the resort.

Text SOPHIE MCCARRICK | Photographs SUPPLIED

UP FRON T / MOV ERS & SHAK ER S

DOMINIC PETZOLD, EXECUTIVE CHEF Le Meridien Dubai Hotel & Conference Centre

Prior to joining the team at Le Meridien Dubai, Dominic led kitchen teams at The Westin and Le Méridien Mina Seyahi, JW Marriott Hotel, among others across the UAE. Executive chef, Dominic is backed by years of experience in Europe and over 10 years of experience in the UAE, Dominic is a strong team player with exceptional leadership skills.

With a vision to take the hotel’s success to the next level, chef Dominic aims to exceed goals while efficiently managing and leading the operations of food and beverage departments.

ESTEBAN ANDRÉS GÓMEZ CORONADO, HEAD CHEF

MICHAEL ELLIS, CHIEF CULINARY OFFICER

TREVOR MACLEOD, EXECUTIVE CHEF

Jumeirah Group

Fairmont The Palm

Trader Vic’s, Hilton Dubai Jumeirah

With over eight years of culinary experience working as a head chef and executive chef in a number of prestigious establishments across Chile, USA and UAE, chef Esteban has been appointed as head chef at the newly-opened Trader Vic’s at Hilton Dubai Jumeirah.

Moving to the UAE in August 2015 Esteban secured a role at Table 9, Hilton Dubai Creek.

Responsible for the whole operation and kitchen staff, Esteban developed new dishes and hosted a series of cooking classes to drive a new revenue stream into the business. After one year in service, he made an internal transfer within Hilton Dubai, moving to South American restaurant Pachanga, before taking on the role at Trader Vic’s, Hilton Dubai Jumeirah.

José Silva, CEO for Jumeirah Group has appointed Michael Ellis as chief culinary officer. The creation of this new role is an initial milestone in Silva’s strategy to refresh and elevate Jumeirah’s restaurant offerings. Ellis joins from Michelin Restaurant and Hotel Guides where he was global director for Europe, Asia and the Americas.

In his new role, Ellis will focus on developing new restaurant concepts, attracting and upskilling culinary talent, and enhancing existing restaurants to industryleading levels. With the introduction of the role, Jumeirah is preparing for a step-change in its F&B strategy and with the support and drive of Ellis will look to shake the norms, drive creativity and reinvigorate its gastronomic experiences, reinforcing Jumeirah as a national champion.

Fairmont The Palm, Dubai has appointed Trevor MacLeod as its new executive chef, to focus on the culinary division and managing its team of over 120 chefs.

Canadian national Trevor MacLeod joined Fairmont The Palm in September 2016 as executive sous chef. Trevor brings over ten years’ experience to his new role, having worked within multiple independent restaurants and leading hotel brands across the UAE, Canada, China and the Philippines, including Fairmont sister properties in Jasper and Banff, Vancouver, Abu Dhabi and China.

Trevor will work to enhance the resorts F&B offering, with the focus on four new restaurant and bar happening during 2018. The new outlets will bring a total of eleven restaurant and bars to the resort, covering International, Brazilian, Asian, Indian, Mediterranean and French cuisines.

Summer 2018 / The Pro Chef Middle East

21

Do you have what it takes to be a Champion?

WIN

A TRIP THE SWITZERLAND’S PRESTIGIOUS RICHEMONT CENTER FOR EXCELLENCE AND FELCHLIN CONDIRAMA SCHOOL!

Chefs, it’s your time to be recognised industry-wide!

Richemont Masterbaker is searching for the UAE’s Pastry and Baking Champions of the Year. Top chefs will compete to showcase a multitude of technical, creative and artistic skills in either the pastry and baking arena.

Winners will be announced at The Pro Chef Middle East Awards in October among the most influential F&B professionals in the UAE. Both Champions will win an all-expense paid trip to Switzerland along with internationally certified training programs in their respective fields.

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COMPETITION DATES Heats: 4-5th September 2018 Finals: 7-8th October 2018

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COOKBOOKS FOR

CHEFS

Looking for culinary inspiration? Here’s our top picks of must-have cookbooks for professional chefs.

WHITE HEAT, BY MARCO PIERRE WHITE

Photographs SUPPLIED

LAROUSSE GASTRONOMIQUE: THE WORLD’S GREATEST CULINARY ENCYCLOPEDIA, COMPLETELY REVISED AND UPDATED, BY LIBRAIRIE LAROUSSE

Since its initial publication in 1983, Larousse Gastronomique has been revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf.

Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."

Once in a blue moon a book is published that irrevocably changes the face of things. White Heat is one such book.

Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen.

THE COOK’S ORACLE,

BY WILLIAM KITCHINER

THE FRENCH LAUNDRY COOKBOOK,

BY THOMAS KELLER This cookbook by Thomas Keller is famed as one of the most transformative cookbook of the century.

Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavour enhancer; and the repeated washing of bones for stock for the cleanest, clearest tastes.

The Cook's Oracle is a facinating complete instruction book for cookery from the beginning of the 19th century, containing receipts for plain cookery on the most economical plan, also the art of composing the simplest, and most highly finished broths, gravies, soups, sauces, store sauces, and flavouring essences. The quantity of each article is accurately stated by weight and measure, the whole being the result of actual experiments instituted in the kitchen of a physician.

PAUL BOCUSE’S FRENCH COOKING,

BY PAUL BOCUSE The great French chef offers nearly twelve hundred recipes, providing a wide range of dishes for every type of cook and for every occasion and a wide range of preparations for every meat, seafood, vegetable, fruit, and dairy products.

Summer 2018 / The Pro Chef Middle East

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Photographs SUPPLIED

CH E FS / FACE TO FACE

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The Pro Chef Middle East / Summer 2018

FROM PRO SNOWBOARDER TO MICHELIN...

AND NOW, DUBAI Akira Back will soon make his Dubai debut with Akira Back Dubai at W Dubai – The Palm – the same hotel that Massimo Bottura will open his first restaurant outside of Italy, Torno Subito. We speak to chef Akira to hear more about the opening and why he chose Dubai to launch. By Sophie Voelzing

K

nown for his culinary creativity and bold interpretations of Asian fare with American influence, chef Akira Back has restaurants all over the world, and will soon be opening Akira Back Dubai at W Dubai – The Palm.

Restaurants in his portfolio include Kumi Japanese Restaurant +Bar by Akira Back at Mandalay Bay and the famed Yellowtail Japanese Restaurant & Lounge by Akira Back at Bellagio Resort & Casino in Las Vegas, both part of the prestigious Hakkasan Group portfolio where he is Executive Chef and Partner.

Additionally, Chef Akira Back opened his

Get to know chef Akira What’s your favourite country to eat?

Korea & Japan Which brand of knifes do you use?

Suisin Your ‘go-to’ meal?

Korean Barbeque Preferred fish for sashimi?

Tuna Who is your culinary inspiration?

My Mom

namesake brand, Akira Back Restaurants in Singapore, New Delhi and Jakarta with additional locations opening in Toronto, Dubai and Bangkok, as well as DOSA in Seoul Korea, which opened in May 2016.

His newest concepts include AB Steak in Jakarta and ABar in Singapore and Bangkok, which opened last year.

Born in Korea and raised in Aspen, Colorado, chef Akira spent his early years as a professional snowboarder in Colorado, appearing in extreme movies and garnering praise from the sport’s top trade publications. During this time, Akira began working at local restaurants to supplement his income as an extreme sports athlete. After seven years on the pro-snowboarding circuit, Akira realised that he felt the same thrill in the kitchen as he did on his board, shaping his decision to pursue a full-time culinary career.

Chef Back went on to study at the International Culinary School at The Art Institute in Colorado, and went on to tour Japan and Europe, studying under celebrity chefs and industry leaders, including Masaharu Morimoto and Brian Nagao. In 2003, Akira returned to Aspen to lead the kitchen as Executive Chef of Nobu Matsuhisa’s namesake restaurant.

Now, years on chef Akira’s portfolio is making its Middle East debut with the launch of Akira Back Dubai. Here, the man himself tells us more…

You’re soon to open Akira Back Dubai – what attracted you to launch in this region and at W Dubai – The Palm?

Dubai has become the hottest culinary hub and the flow of investment coming into this part of the world has grown significantly. W Dubai - The Palm as a brand is the perfect choice for my brand’s Middle East expansion.

How many restaurants do you have internationally, and how often do you visit each outlet?

To date I have 11 restaurants in 10 cities all over the world, with 4 more opening this year (Akira Back Dallas, San Francisco, Beverly Hills and Bali). I always make time to visit each outlet at least twice a year, but I do have a solid Corporate Chef and teams of Chefs to keep an eye on all the outlets.

With so much travelling, are you able to get hands on in the kitchen often?

I have to! I am first and foremost a chef and the first thing I do when I’m in my outlet is go into the kitchen and cook with my team. I also have the privilege of having a very strong team, which allows me the time to create new menu items and develop exciting projects.

Japanese cuisine relies heavily on high-quality, fresh fish. Where will you be sourcing your fish from for Akira Back Dubai?

Tsukiji Market, Japan

Which types of fish are bestsellers in your restaurants?

Tuna, Yellowtail, and Black Cod.

Summer 2018 / The Pro Chef Middle East

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CH E FS / FACE TO FACE

What’s a new ingredient that you’re enjoying cooking with at the moment and how do you utilise it in your dishes?

I enjoy cooking with seasonal ingredients – and I always incorporate my Korean roots to create a progressive dish.

Inside the kitchen at Akira Back Dubai, who will man the kitchen when you’re not around?

RESTAURANTS AT W DUBAI – THE PALM Here’s what’s opening at the new hotel…

• Torno Subito – by global superstar Massimo Bottura, his first venue outside Italy • Akira Back Dubai – by the adrenaline-fueled Korean culinary master, Akira Back • WET Deck – the epicentre of the Escape • SoBe – defying the typical rooftop bar with a South Beach vibe and 360 panoramic views • LIV – offering everything to “Liv a Little” including a “Bucket List” of once in a lifetime items • W Lounge – for curated cocktails pre/post dinner

Chef Gio Ledon will man the kitchen in Akira Back Dubai – he has been with us at Yellowtail since the beginning.

How do you ensure consistency across your international restaurants?

What training processes are your chefs required to take?

You will see the same quality and consistency of dishes served in all Akira Back restaurants, all over the world. Before we open a new outlet, our chefs are trained in one of our properties so they know what I expect them to produce.

What do you consider to be your biggest success as a chef?

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The Pro Chef Middle East / Summer 2018

“Dubai has become the hottest culinary hub and the flow of investment coming into this part of the world has grown significantly.”

Every chef wants to be on the list and have a star. I have an awesome team of chefs who are like my kids.

We are family, and their success is my success. They are my stars.

For young chefs aspiring to become a master in Japanese cuisine, what would your advice be to them?

Have a sharp knife and a sharp mind.

For more information about chef Akira, visit akiraback.com or follow him on Instagram @chefakiraback

SIAL Middle East is obviously growing and the good thing about this exhibition is that you can spend quality time with buyers that come to your stand.

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CH E FS / FACE TO FACE

SOURCING JAPANESE WAGYU Executive chef of Kohantei, Dubai’s first and only Japanese beef kaiseki restaurant, Hisao Ueda, talks the challenges of sourcing Japanese wagyu and how he overcomes them.

L

ocated in Downtown Dubai near Dubai Opera, Kohantei is the UAE's only Japanese fine dining keiseki experience. The traditional restaurant serves up delicate and elegant dishes using the finest produce, personally sourced by chef Ueda from Japan.

Talking about his experience of sourcing sought-after ingredients that are hard to find in the UAE, here’s what chef Ueda shared…

one from Australia. I personally visited the farmer in Japan to know how the cows are reared – each of our grades has an original character and story. Even from the same grade and marbling score of the beef, the flavour and texture can be very different.

Also, fresh seafood and vegetables are shipped from Japan twice a week. I often travel to Japan just to meet with the suppliers, so I trust their quality of products.

Tell us about your journey so far as a chef – have you always worked in Japanese kitchens?

Did you find it easy to source suppliers in Dubai for these ingredients?

Yes, I started learning the art of Japanese cuisine when I was just 17 years old and since then I have only ever worked in a Japanese kitchen. I came to Dubai in 2011 and this was my first time working outside of Japan.

For the last few years, many suppliers in Dubai have started importing Japanese ingredients so it is much easier than seven years ago when I first came to Dubai.

But especially for fresh ingredients, I only use suppliers who I can trust, this is important for me to keep consistent quality.

Unfortunately, I can’t go to fish market in Japan every day to select what I would like to import, but we have great partners that ensure we have the best there is to offer.

Meeting with suppliers often is important

Tell us about some of the premium ingredients featured on the menu at Kohantei and where they come from…

Our wagyu selection is vast, today we have five different breeds of Japanese wagyu and

“Japanese wagyu is still not easy to get in Dubai. We buy a whole cow and slaughter in Japan the UAE halal way. There are only two slaughterhouses that can do it in Japan. It takes 1.5 to 2 months after confirming our order.”

30 The Pro Chef Middle East

/ Summer 2018

Photographs SUPPLIED

Interview SOPHIE VOELZING

Get to know chef Ueda Born in Hokkaido, Japan, chef Ueda's culinary journey started with the Washoku Technique Programme at Koen Gakuen Ecole De Cuisine Pattiserie. Upon graduation, he began a humble apprenticeship in Hokkaido, before joining the Japanese Kaiseki restaurant, Bobaitei, to hone his technical skills.

After moving from Japan in 2011, chef Hisao became a head chef at numerous award-winning Japanese restaurants across Dubai and finally realised a lifelong dream by opening Kohantei. His passion lies within the art of evoking a feeling of happiness, discovery and nostalgia through his traditional Japanese culinary creations and he specialises in using seasonal produce to create the most elegant and delicate Japanese dishes.

Summer 2018 / The Pro Chef Middle East

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CH E FS / FACE TO FACE

for me to help them understand well what I need for my dishes.

Japanese wagyu is still not easy to get in Dubai. We buy a whole cow and slaughter in Japan the UAE halal way. There are only two slaughterhouses that can do it in Japan.

It takes 1.5 to 2 months after confirming our order.

Which suppliers do you use to source such fantastic products?

We do not use just one supplier. Each wagyu beef, seafood, vegetables and other ingredients are from different prefecture and suppliers. I am very determined to use new ingredients and there are so many all-around Japan. When I find interesting products in Japan, I always speak with the supplier and consider how to import to Dubai for us.

How regularly are your fresh ingredients such a vegetables, beef and fish brought in from Japan?

Fresh ingredients such as seafood, vegetables and fruits are coming to our kitchen twice a week by air freight.

Japanese beef is an advance order to Japan, where the cow needs to be prepared for us.

Was it a challenge to find a halal certified wagyu cattle farm in Japan to supply beef here?

The most difficult part is the slaughtering process. There are only two slaughterhouses which are approved by the UAE and the domestic transportation is not easy from the farms for due to long distances. Also, the slaughterhouse’s facility must be suitable for UAE halal regulation. Much of the feed used at farms includes non-halal ingredients, so the supplier in Japan has to carefully

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The Pro Chef Middle East / Summer 2018

“Much of the feed used at farms includes non-halal ingredients, so the supplier in Japan has to carefully select our cow and prepare halal certificated feed for exporting to Kohantei” select our cow and prepare halal certificated feed for exporting to Kohantei in Dubai. These are part of the reasons why Japanese wagyu is such a premium price in UAE. Yes, it was challenging for us to open Japanese wagyu concept restaurant, but the Japanese government and suppliers support us very much for having Japanese wagyu in Kohantei, we

couldn’t open this restaurant without their support.

Do you offer any ingredients at Kohantei that are rarely found on any other menus in Dubai?

Other than our Japanese beef, seasonal seafood such as flying fish, puffer fish, pike conger, or edible flower and fresh water chestnut in the seasonal vegetable category are our special ingredients and are changed depending on time of year.

Looking ahead, do you have any exciting happenings upcoming at the restaurant in terms of new ingredients and menu changes?

At the start of the summer season in Japan, we will be having more fresh products especially vegetables. Our Kaiseki menu will be adapted to incorporate summer ingredients.

For more information about Kohantei, visit kohantei.ae.

VOTE NOW

The Pro Chef Middle East Awards celebrate the achievements of those continuously raising the bar in the Middle East’s F&B sector.

Voted for entirely by industry peers, these awards are a one-of-a-kind achievement and a prestigious stamp of approval.

Voting will remain open until the 11th October with the winners being revealed at an awards ceremony on the 29th October 2018.

Cast your vote for who you think is the best in the industry here:

theprochefme.com/awards/2018/ #prochefmeawards

EXCLUSIVE PASTRY AND BAKING PARTNER

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The Richemont Masterbaker Centre for Excellence in Baking & Pastry is the only centre in the Middle East dedicated to providing intensive modern pastry and bakery education designed exclusively for professional chefs. Masterbaker – a name synonymous with bakery and pastry ingredients in the GCC since 1992, has dedicated its efforts in advancing two culinary segments. Richemont, Switzerland’s leading Centre of Excellence for bakery and confectionery established in 1945 offers specialised, professional modern training programs. The two prestigious institutions have come together to provide a comprehensive education program that focuses on helping professional chefs take their knowledge and skill to the next level.

SKILL SHOP PRACTICE YOUR BAKING AND PASTRY MAKING SKILLS WITH THESE RECIPES FROM THE RICHEMONT MASTERBAKER CENTRE FOR EXCELLENCE IN BAKING & PASTRY LOCATED IN JUMEIRAH LAKES TOWERS, DUBAI

This loaf keeps well for up to 3 days.

Wrap it in cling film. Reheat before serving to a core temperature of 96 °C.

FIG BREAD

By Chef Roland Eitzinger

With a blend of fruity, sweet and savoury flavours, this fig bread combines dried fruits and nuts. Serve with a selection of cheese or simply toasted with a spread of butter. This decorative loaf is perfect for jazzing up the look of your bread board.

DOUGH • 1000g wheat flour 550 • 670g water • 140g malt, liquid, dissolve in water • 200g yeast • 330g fermented dough, mix with above ingredients • 23.5g salt, add halve way through mixing time and knead well SPLIT DOUGH • 800g fold up dough • 1257g basic dough

Chef’s tips Refrigerate the loaves for 10 minutes before cutting – the dough will firm up and make cutting easy and clean.

FRUIT DOUGH • 1257g basic dough • 470g figs, coarsely cut • 400g sultanas • 330g walnuts, broken Gently mix under dough Proof/ dough relaxation: 60 minutes Method FRUIT DOUGH Knead 5 pieces of dough into a 490g longish shape.

FOLD UP DOUGH Fold 5 pieces of dough 110g to a rectangular shape and roll out to 2-2.2 mm (15x20 cm).

Slightly brush rectangles with water, put prekneaded fruit bulk pastries on it and wrap.

Knead bulk pastries slightly longish, place on sheet with cloth and let ferment well.

PREPARATION FOR BAKING Slightly brush wrapped bread loaves with water in the middle. Place prepared decoration strip on bread loaves and dust them with wheat flour. Cut in with a knife on both sides and cut the decoration strip with scissors to a pointy shape.

BAKING Bake in medium warm oven with steam.

Open the pull half way through the baking time and finish off baking until crisp.

ADVERTISING ADVERTISING FEATURE FEATURE

OPUS MILK CHOCOLATE & APRICOT ENTREMET

By Chef Christiane Trilck

Offering a superb balance between cocoa notes and fruity apricot flavours, this cake is perfected with a crunchy cocoa nib short crust bottom layer.

COCOA NIB SHORT CRUST • 100g 82% butter • 67g caster sugar • 3g vanilla sugar • 27g pasteurised whole egg • 1g salt • 167g flour T45 • 70g cocoa nibs Method Mix soft butter (room temperature) with sugar until combined. Do not apply intensive mixing (intensive mixing can cause pastries to brittle). Add the eggs slowly to avoid curdling and mix the salt and vanilla sugar in the butter mix. Add flour and mix until smooth. Mix only until combined to avoid development of gluten. Cover the pastry with cling film and store until processing at 2-5°C. APRICOT JAM • 270g apricot puree • 75g caster sugar • 8g Pectin X58 • 3g lemon juice • 20g gelatin mass*

OPUS MILK CHOCOLATE MOUSSE • 90g pasteurised egg yolk • 50g sugar • 375g milk chocolate • 16g gelatin • 600g 35.1% dairy whipping cream

Method Mix the Pectin X58 and the sugar together dry. Add to the cold apricot puree and start boiling it like a jam. Then add the lemon juice and gelatin mass. Take half of the apricot jam and pour on to the short paste base and cover with the marzipan sponge.

Mix the other half of the jam with chopped apricots (fresh or frozen) and fill in a ring.

Freeze the ring as a center. *Gelatin mass: 1gm gelatin powder + 5gm water = 6gm gelatin mass

Method Add egg yolk and sugar to a mixing bowl.

Warm the egg yolk and the sugar in a bainmarie to 40°C. Once it is on 40°C start to whisk it in a machine on fast speed. Melt the Opus milk chocolate to max 45°C. Soak the gelatin in cold water, squeeze out and melt.

Add melted milk chocolate to the whipped up egg, followed by the melted gelatin. Fold in the semi-whipped cream and fill in moulds.

Method Mix the marzipan with the 50g caster sugar and liquid sorbitol in a mixing bowl with whisk attachment. Add the egg yolk slowly and mix until there are no more lumps in the mixture. In a second bowl make a meringue

Assembly Take the short pastry as a base layer. Pour half of the apricot jam on top and cover with a layer of marzipan sponge. Fill a layer of milk chocolate mousse on top of the sponge.

Add the apricot center and cover again with milk chocolate mousse. Keep the cake in the freezer. Once it is completely frozen glaze with the chocolate glaze and decorate.

Make sure not to knead too intensely.

Flour in dough with high fat content loses binding power when kneaded too intensively as fat partly liquefies during kneading and penetrates the flour particles.

Method Boil the water and the cream together with the glucose syrup. Dry mix the caster sugar with the cocoa powder and add to the boiling mixture. Constantly stirring. As soon as the mixture starts boiling take it off the stove.

Richemont Masterbaker Centre of Excellence Bakery & Pastry

Add the soaked and squeezed out gelatin and the cold glaze. Stir well and strain through a sieve. Store at 2-5°C until needed. Before using warm it to around 28-30°C. Then glaze.

Chef’s tips

DARK CHOCOLATE GLAZE • 375g caster sugar • 625g water • 200g glucose syrup • 250ml 35.1% whipping cream • 375g cold glaze neutral • 175g cocoa powder • 60g gelatin

MARZIPAN SPONGE SHEETS • 165g marzipan 60% • 100g egg yolk • 50g caster sugar • 25g liquid sorbitol • 100g egg white • 75g caster sugar • 90g flour

richemont-masterbaker.com

with the egg white and the 75g caster sugar.

Fold the meringue into the marzipan mixture.

Fold in the flour and pipe or spread onto a baking tray lined with parchment paper. Bake at 180°C for 9-10 minutes.

If you have chewy pastry, add butter.

Avoid incorporating excessively re- worked pastry. Ensure the pastry doesn’t have too much leaving agent so that it isn’t too aerated or soft causing spreading during baking.

richemontmasterbaker

Richemont Masterbaker

FE ATU R ES / IN S IGHT

L

TALK

Expert chocolatier Marc Wirth, managing director of luxury Swiss chocolatier Sprüngli Middle East, reveals trends in the professional use of chocolate.

Interview SOPHIE VOELZING

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The Pro Chef Middle East / Summer 2017

Until recently, the main trend was a combination of chocolates in unusual exotic flavours or fillings like saffron, chili pepper, blackberry, lemon, etc. Aside from these, bright pop colours and shapes were in vogue too, the visual aspect is vital due to the rise of social media.

The trend now is moving towards dark chocolate, with a higher percentage of cocoa and chocolates with less sugar. Both trends play into our existing assortment of dark pralines and truffles, some of which are made using luxury chocolate beans from places like Madagascar or Venezuela.

What types of chocolate are most in demand?

The traditional milk chocolate with caramelized hazelnuts is still one of the most in demand chocolates. But also, combinations with dark chocolate and hazelnut are amongst the favourites.

We are seeing a trend towards grand cru chocolates as well. Dark chocolate has the reputation of being ‘bitter’ but once customers try our dark chocolate they are mostly surprised by the smooth consistency we have and the variety of our dark chocolate collection is very special. The delicate variation of tastes is similar to that of a sommelier comparing different grapes, depending on where the cacao is coming from, the taste is different.

TEXT SOPHIE VOELZING | PHOTOGRAPHS SUPPLIED

CHOCOLATE

ooking at the professional use of chocolate, what trends have you witnessed recently?

In recent years, what innovations and developments have been seen from the professional sector?

Each chocolate found in a Sprüngli boutique has been carefully crafted by hand by our team of chocolatiers, nevertheless the professional sector has developed a lot in terms of semi-finished products. This makes it easier for pastry chefs and chocolatiers to create their own creations, whilst saving a lot of time. The semi-finished product phenomenon was first found in Dijon. The new development not only includes chocolate, but also caramels, fillings and products created from processing nuts in particular.

Looking at the production of Sprüngli chocolate, where and how is it produced and what sustainability measures are taken by the brand?

Only the best ingredients are used in our in-house production and products, all with impeccable origins. All products are guaranteed free of flavouring enhancers and colouring. Many of our ingredients are sourced directly out of Zurich, Switzerland.

In order to be able to guarantee the freshness of all products, they are produced in a timely fashion and as needed. The cocoa bean is the most important raw material for manufacturing chocolate and our cocoa is sourced from the world’s best growing regions.

The cocoa beans for the Grand Cru chocolates, for instance, come from selected regions in South America and on Madagascar. Other cocoa beans come from Ghana, where one of the best Forastero cocoa beans is cultivated. Confiserie Sprüngli does not buy the cocoa beans itself; instead the couverture it uses is manufactured to its recipes and specifications by its longstanding Swiss partners. The buying policy of the two suppliers is aligned with the high-quality standards and the ethical principles of Confiserie Sprüngli. The company places great value on fairness for working conditions and on compensating the producers. Within the context of joint visits conducted together with the suppliers in the cultivation areas, their adherence is regularly reviewed.

For professional use, tell us about the different ranges you offer, and the quantities that they’re available in terms of packaging size.

We do have a range of corporate packages for companies who would like to gift chocolate boxes to their business partners, friends, staff or any special event. These

The professional sector has developed a lot in terms of semi-finished products. This makes it easier for pastry chefs and chocolatiers to create their own creations, whilst saving a lot of time. The semi-finished product phenomenon was first found in Dijon. The new development not only includes chocolate, but also caramels, fillings and products created from processing nuts in particular. gift boxes vary in size, materialization, price and filling. The best thing is always to get in touch with us and we will customize the gift boxes as per the clients need, nevertheless these boxes are not for wholesale though.

For chefs looking to use Sprüngli chocolate in their kitchens, which suppliers do you work with in the region?

We do not have a supplier in the region for

chefs, Sprüngli is a family run company and all production occurs in Switzerland.

Sprüngli products are only available in our boutiques, which makes it very special to have two Sprüngli stores in the UAE because we do not have any other boutiques outside of Switzerland than these two.

For more information about Sprüngli, visit spruengli.ch.

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MEET THE

MIXOLOGIST We catch up with the winner of The Pro Chef ME’s ‘Bartender of the Year 2017’ award, Emilio Valencia, the bar supervisor at Weslodge Saloon, JW Marriott Marquis Dubai, to hear of the latest trends behind the bar.

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The Pro Chef Middle East / Summer 2017

TEXT SOPHIE VOELZING | PHOTOGRAPHS SUPPLIED

FE ATU R ES / B AR TA L K

W

here did your passion for mixology start?

My first taste of mixology was at the age of 18 when a friend of mine hosted a party and we decided to give cocktail making a go – we obviously had no idea what we were doing, but I enjoyed it. Once I finished high school, I moved to London and landed myself a bartending role at a place called Punk, and that’s where my first real taste for mixology and hospitality started – I really fell in love with the industry.

Tell us more about your mixology background – where did you learn the skills required for being a mixologist?

My skills really heightened behind the bar when I moved to LA and worked at a Mexican cantina called El Carmen, where I was involved in the creative process of creating the cocktail menu with Gilbert Marquez, who was the global brand ambassador for Illegal Mezcal. Once I moved to Dubai, my skills were fine-tuned working at Ají with Jan Liska (World Class Bartending UAE winner 2014) and Laura Duca (World Class Bartending winner 2016) who are my biggest mentors.

I’ve seen an increase in sherry being used in bartending competitions lately. Gin and mezcal have also been trending for a while now, as well as sustainable ingredients.

Where do you find inspiration for creating new cocktail recipes?

Sometimes I find inspiration by reinventing the classics, by giving them a twist to create something completely new. But now, mostly I find inspiration through my Mexican roots. I like to think back on the flavour profiling that my mom taught me when we used to cook together, or from experiences from my past as well.

used in bartending competitions lately.

Gin and mezcal have also been trending for a while now, as well as sustainable ingredients. For example, citrus oils made by using the peels of citrus fruits to create an oil that adds flavour and aroma to a drink such as a punch, is now becoming popular again.

What are some of your favourite ingredients to work with and why?

What type of drinks can be found on the menu at Weslodge?

Shrubs. They are a perfect for preservation and pack a punch in flavour that is impossible to beat. Sherries are also a big favourite of mine and agave distillates of course.

Our philosophy is elevated classics. We are working on a new cocktail menu at the moment that will be eclectic and suitable for all palates while still showcasing the talent and creativity of the team.

What ingredients would you say are trending in the bartending world now?

I’ve seen an increase in sherry being

This summer, what kind of cocktails will you be making?

Everything on our new cocktail menu! But

particularly, I’ll be making a favourite of mine called ‘Maria Mexico Mi Amor’, which was my winning cocktail for the Patron Perfectionist 2017 competition.

It’s a refreshing take on a margarita with the spice of jalapeno jam, bright tea and deep plum.

What’s your bartending philosophy?

Always smile, remember that you’re there to provide fun – so have a ton of it, pass on knowledge and never stop learning.

What do you predict being the next biggest cocktail trend?

I think the trend will keep moving towards sustainable and responsible bartending, with the use of more homegrown ingredients.

Summer 2017 / The Pro Chef Middle East

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WHAT MAKES THE PERFECT POUR? As an increasing number of restaurants introduce the Afternoon Tea experience to their offering in the UAE, we talk to industry professionals from both sides of the fence – from the one who sources and supplies tea, to the one who creates and serves tea – to hear top tips for making the perfect cup of tea, current tea trends and predictions for consumer consumption behaviour moving forward.

Summer 2018 / The Pro Chef Middle East

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LE I SUR E / B EV ERAG E M ATT ER S

INCREASED DEMAND FOR LOCAL FLAVOURS, HERBAL INFUSIONS AND FRUIT-BASED FLAVOURS RICHARD SMYTH, MANAGING DIRECTOR OF TEA TRADING INTERNATIONAL, REVEALS THAT TRAINING AND CONSISTENCY IS THE MOST IMPORTANT THING FOR RESTAURANTS WHEN SERVING TEA – SECOND TO SOURCING A HIGH-QUALITY PRODUCT.

What types of teas are currently most in demand at Afternoon Tea concepts?

It is still English Breakfast, which is ironic considering we’re talking about Afternoon Tea. This accounts for the vast majority of the teas consumed here in the Middle East. We’re also witnessing an increasing interest in more local flavours like the Karak Chai, a strong brew with a hint of cardamom, and Moroccan Mint, as they are known to many Arabs and expatriates, but also sound very exotic to tourists.

When it comes to tea, what is your opinion creates the perfect pour, in terms of preparation and delivery?

This starts with selecting the right teas. We at Tea Trading International DMCC are a locally based specialist tea company and do all our own selecting, blending and packing here in Dubai; consequently, the teas are considerably fresher as they arrive direct from the producing countries. We then blend and pack as needed.

As Masters of Tea we would suggest our whole Leaf Tea, either loose or in pyramid bags – this is the same loose tea but just in a more convenient format. Then it really is as your grandmother taught you. Start with freshly drawn water or bottled, boiled, kettle to the warmed pot and allowed to brew for four or five minutes for black tea.

Green tea the optimum is at 85c to 90c.

For a restaurant or hotel the most important point is training and consistency. Customers expect the staff to be knowledgeable in all aspects of

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the selection, preparation and often benefit from some guidance. This then needs to be consistent across the team.

Recognising this we at TTI provide a full training programme for all staff.

What do you think will be the next big beverage trend for Afternoon Tea concepts around the world?

Firstly, we are seeing the more innovative hotels offering Afternoon Tea as an event. This is raising interest and awareness to try different teas, which I thoroughly applaud. We should try to encourage customers to explore different teas from different origins, new flavours and tastes.

We’re also seeing certain hotels beginning to offer spicier foods, which pairs well with Chai Masala, Karak Chai and Moroccan Mint. Date tea is another favourite. Though I personally prefer a robust Assam with this type of food.

Some others are trying a more Far East style where the range of fine green teas comes into play. Everyone is aware of the health benefits of Green tea, but I feel that often customers are reluctant to explore them. The flavours are delicate and exquisite. Try Osmanthus Oolong, White Peony or fine Jasmine Pearls.

Another trend is for herbal infusions and fruit based flavours, with Strawberry and Raspberry being the most sought after. Lemon Grass and Lavender is also becoming more popular. These can be made as a refreshing iced tea infusion, ideal for the summer months.

THE PERFECT POUR STARTS WITH WATER

Tell us a little bit about the Afternoon Tea concept that you offer at BiCE Sky Bar…

MARTINA DORAZILOVA, ASSISTANT RESTAURANT MANAGER OF BICE SKY BAR, HILTON DUBAI THE WALK, THINKS THAT RESTAURANTS SERVING AFTERNOON TEA WILL BEGIN MOVING HEAVILY TOWARDS ORGANIC AND ECO-FRIENDLY PRODUCTS TO SUPPORT THE ENVIRONMENTAL MOVEMENT.

Where do you draw inspiration from for the beverages served during Afternoon Tea?

Here at BiCE Sky Bar, we offer the traditional Afternoon Tea concept, with a selection of sweet and savoury bites, as well as a wide variety of teas and coffees to choose from, every week from Thursday to Saturday, at 4pm until 6pm.

We are lucky to have very passionate and savvy team who are always on the lookout for the latest and upcoming beverage trends all over the world. But mostly we adjust the beverage menu to the tastes of the region and our customers at BiCE Sky Bar.

Tell us about the teas you serve, and why you choose these brands…

We are working with the finest ethical tea brand from Sri Lanka, Dilmah. For us, the quality of tea is the highest priority; hence we have decided to go with this brand. They have a great variety of flavours, and it is the only tea concentrate made with 100% pure Ceylon tea, sourced from a single estate.

When it comes to tea, what in your option creates the perfect pour?

The perfect pour starts with water. It is

important to boil the water only once to keep the oxygen levels up, as the oxygen in water helps to bring out the tea flavour.

Once the water is boiled, make sure to warm the teapot up a bit – even just a quick swirl of boiling water will do the trick. Before pouring the water over tea, let it rest for couple of minutes; boiling water will burn the tea and it won’t release maximum flavour. Depending on the tea blend, follow the instructions on how long the tea should rest before serving. I never imagined how much of a difference these steps make.

I like my tea strong with a touch of honey and lemon but I do like to experiment with different blends from time to time.

Which type of coffee do you serve and why?

For coffee, we use Julius Meinl brand, a premium brand from Austria. Our coffee menu is rather extensive; offering the classics from espressos to cappuccinos and macchiatos, as well as more trendy ice blended and flavoured coffees.

What beverages are most in demand during Afternoon Tea? I must say Prosecco is by far the most popular beverage at the moment amongst expats. It might be because the weather is getting warmer and the ice-cold bubbly is the perfect way to keep cool and indulge in touch of luxury.

What do you think will be the next big beverage trend for Afternoon Tea concepts around the world?

Following the huge environmental movement at the moment, the companies will most probably move heavily towards organic and eco-friendly products; as well as support local produce and farmers.

Looking at the food on offer, what Afternoon Tea bites do you serve?

To start with, guests will be served a selection of classic scones with a wide variety of condiments, followed by a selection of sandwiches, including French brie, cranberry and baby spinach; roast beef and vegetable chips; and watercress salad and horseradish sandwich. This will be followed by a selection of pastries, to end the afternoon on a high, including a traditional Victorian sponge with fresh strawberries; violet and elderflower éclairs; and classic lemon tart bergamots.

Summer 2018 / The Pro Chef Middle East

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LE I SUR E / EV EN T PR EV I EW

SAVE THE DATE:

GULFHOST 2018 Following last year’s inaugural show, GulfHost Hospitality and Foodservice Expo will return from October 30, 2018 to November 1, 2018. Reflecting regional demand, the second edition will double its sector coverage, expanding through dedicated zones for Gelato & Bakery, Cafe & Bar and HORECA.

G

ulfHost is the home of hospitality for the Middle East, Africa and Asia. This is where suppliers of a wide range of kitchen solutions and dining apparel can connect with the biggest name hospitality buyers in one of the fastest growing markets in the world. Building on the success of its headline sectors covering Front of House, Back of House and Tableware, this year GulfHost will additionally unlock major new business zones to meet demand from regional buyers: Gelato & Bakery, Cafe & Bar and HORECA. As the region’s premier opportunity for the hospitality industry to meet, do business and build relationships, GulfHost is once again running alongside a trio of finished food product trade shows known as the Speciality Food Festival, yummex Middle East and SEAFEX Middle East. These Gulfood powered events give visitors the chance to discover what is trending on world-wide menus and supermarket shelves in the form of gourmet & artisan foods, confectionery & snacks and seafood products & tools. With a full schedule of onsite features and training opportunities supported by major culinary associations, this three-day platform is not just a chance to source restaurant equipment and cosmopolitan F&B options but also an opportunity to remain at the cutting edge of foodservice preparation for the year ahead.

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One major attraction for visitors is the GulfHost Restaurant Development Conference.

Powered by the International Center for Culinary Arts in Dubai (ICCA) and the Middle East Food Forum (MEFF) the conference is an open-door, transformative learning platform hosted by the brightest lights in regional F&B. Over 3 days, more than 60 high profile speakers take to the floor to share their proven methods for navigating the latest shifts in local and regional foodservice.

Another major draw is the ICCA World Chefs Education Theatre hosted in partnership with World Association of Chefs Societies (WACS) and the Emirates Culinary Guild (ECG). This onsite workspace provides certified training to executive chefs seeking next level culinary development. Utilizing custom built, cutting-edge kitchen technology on the Theatre floor, participants are guided through a series of workshops covering food preparation techniques and trends, ingredient cost management, food waste reduction and productivity output.

New zones this year CafĂŠ & Bar As affluent consumers increasingly view coffee as an artisan, specialist and quality experience, the Middle East coffee industry is expected to reach a value of $4.4 billion by 2021.

As millennials drive out of home coffee growth, coffee shop sales are expected to hike 8.9% in the UAE by 2021.

Gelato & Bakery The artisan, premium batch and lowfat appeal of Italian gelato has driven annual global growth of 4% between 2015 and 2018.

The UAE gelato and ice-cream sector is forecast to grow at a CAGR of 4.7% from 2016 2021.

In Saudi Arabia the gelato and Icecream sector is forecast to grow at a CAGR of more than 7% from 2016 - 2021.

The rapid growth of the foodservice industry is expected to fuel demand for ready-to-eat snacks, especially bakery products.

HORECA According to real estate market advisory firm Colliers International, Saudi Arabia is expected to be a hotel and tourism hot spot in the GCC with many potential new opportunities opening up within the sector and across the value chain. Spurred by the country's latest diversification plans, new visa programs and many large-scale projects, the Kingdom's Five Year Forecasted Annual Growth (CAGR) currently sits at a significant 13.5% ahead of Oman at 11.8% and the UAE at 10.1%. Key HORECA trends for the GCC region include staff being empowered to multitask with the use of new technology; location based services enabling a new level of interaction with guests and behavioral data analysis driving bespoke and effective loyalty programs.

Learn more For the full list of features, showcases and industry trends visit gulfhost.ae

Summer 2018 / The Pro Chef Middle East

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LE I SUR E / THE LAS T WO R D

HILTON WORLDWIDE

THE FINAL STRAW

On average, one single plastic straw takes 500 years to decompose. Society’s over-use of such single-use plastic products are wreaking havoc on the environment. Here’s how restaurants across the region are supporting the #saynotoplastic campaign.

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/ Summer 2018

Hilton has revealed it will remove plastic straws from its 650 managed properties by the end of 2018. The brand has also annouced its new goal to double its social impact investments and cut its global environmental impact in half by 2030, with the help of science-based targets.

In Europe, Middle East & Africa alone, the commitment will remove more than five million plastic straws and 20 million plastic water bottles annually.

An estimated eight million tons of plastic waste enter the ocean each year, and research projects that plastic in our oceans could triple in a decade. Plastic pollution not only impacts our waters and marine life, but also our food chain and overall health.

Simon Vincent, Executive Vice President and President, EMEA, Hilton said: “As a leading global hospitality company, we have a huge responsibility to act as stewards of our natural resources, and support the communities in which we operate. Through our corporate

Text SOPHIE VOELZING | Photography SUPPLIED

ALL HILTON HOTELS AND RESTAURANTS IN THE MIDDLE EAST AND GLOBALLY WILL REMOVE ALL PLASTIC STRAWS BY THE END OF 2018, AS WELL AS 20 MILLION PLASTIC WATER BOTTLES ANNUALLY IN EUROPE, MIDDLE EAST & AFRICA ALONE

responsibility strategy, Travel with Purpose, we are constantly looking for new ways to reduce our environmental impact.

Extending a ban on plastic straws across our managed portfolio is an important move in the right direction, and one which we are committed to building on in the coming years.”

Hilton will remove plastic straws and offer a paper or biodegradable alternative upon request – an effort the company plans to implement globally across its hotels by the end of 2018. Hilton will also remove plastic water bottles from meetings and events in hotels across the EMEA region, as part of its global Meet with Purpose program to offer socially and environmentally responsible meetings.

The ban on straws is part of a new set of global targets designed to cut Hilton’s environmental footprint in half by 2030 and double its social impact investment around the world. With this commitment, Hilton will become the first major hotel company to institute science-based targets to reduce its carbon emissions and commit to sending zero hotel soap to landfill.

The company will also double the amount it spends with local and minority-owned suppliers, and double its investment in programs to help women and youth around the world. These goals are part of Hilton’s Travel with Purpose corporate responsibility strategy to further the United Nation’s 2030 Sustainable Development Agenda.

Hilton’s new 2030 goals include the following environmental targets: 1. Reduce carbon emissions intensity by 61%, in line with the Paris Climate Agreement and approved by the Science Based Targets Initiative (SBTi) 2. Reduce water consumption and produced waste by 50% 3. Sustainably source meat, poultry, produce, seafood and cotton 4. Expand existing soap recycling program to all hotels and send zero soap to landfill

SIX SENSES ZIGHY BAY OMAN-BASED SIX SENSES ZIGHY BAY’S SUSTAINABILITY MANAGER NACHIKETA TUTEJA, TELLS OF HOW THE RESORT IS SAYING NO TO PLASTIC…

When it comes to sustainability, and being plastic free is a big part of it, we have been pioneers and industry leaders since the 90s. The industry has started catching up and we want to keep forging ahead in this paradigm to stay ahead of the curve. For this reason, all our resorts and partner spas got together in June this year and collectively decided to take an aggressive, pro-active and concerted effort on a group level to further reduce plastic products from our various areas of operations, in foresight.

The first step in doing that is to audit the entire resort and list down any and every plastic product used. We cover everything from pens to PCs here. Then we categorise it as single use, multiple use and longterm use. Post this, we want to set ambitious targets and look for alternatives to these products in the foreseeable future. We want to make a bold public announcement, stating our intention, later this year. This is where we stand as a company right now.

In our restaurants, here are some of the things we are doing to go plastic-free:

Reports show that there will be more plastic than fish in the world’s oceans by 2050, with straws being a major factor since most of them are never recycled. The U.S. alone uses 500 million straws a day which is enough straw waste to wrap the circumference of the earth 2.5 times.

1. We have had a plastic straw and stirrer ban for several years now and use paper ones instead.

2. We have recently also achieved 100% compliance with banning single, and even multiple use plastic bottles in all our areas of operations. This includes both, front and back of the house. We have an ‘only glass bottle’ policy which is available in various sizes.

3. We produce and bottle our own water on site and this is available free of charge to our guests in their villas. However, in our restaurants, they are nominally priced at US$4 a bottle. The profits from this go to a water fund which is earmarked for water related projects in the community.

4. We constantly push our suppliers to focus on bulk packaging as much as possible and also have a takeback policy for items like used coffee pods and styrofoam boxes, pushing the responsibility back on them, upstream.

5. We do not give out any plastic cutlery, crockery or carry bags for take-out food orders.

6. Another way to reduce plastic and disposables from our dining tables is by making our own condiments like ketchup etc. instead of buying them from outside.

7. Our own organic farm and garden have hugely reduced our dependence on buying produce from outside, by extension reducing our consumption through the form of packaging.

8. What we cannot grow in our own garden/farm, we need to buy from outside but even in doing so, we try to procure things as locally as possible.

We even buy fresh fish from the local fishing village. This gives us fresh produce and due to the decreased transportation time, does not need a high degree of styrofoam insulation and plastic packaging.

9. Reporting of all such projects and imputed savings happens at a group level and with our owners, management and stake holders.

10. Our teams are constantly trained about the importance of such endeavors who further communicate and educate curious guests, who in turn spread the knowledge.

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LE I SUR E / THE LAS T WO R D

JUMEIRAH RESTAURANT GROUP

BASTA!, RENAISSANCE DOWNTOWN HOTEL DUBAI

OUTLETS INCLUDING PIER CHIC, FLOW, AL NAFOORAH, PAI THAI, PERRY & BLACKWELDER’S, TRATTORIA TOSCANA, 360°, SEGRETO AND THE AGENCY WILL NO LONGER USE PLASTIC STRAWS

With growing public concern over the impact of plastic waste on marine life, Jumeirah Restaurant Group outlets including Pier Chic, Flow, Al Nafoorah, Pai Thai, Perry & Blackwelder’s, Trattoria Toscana, 360°, Segreto and The Agency will be doing their bit to weigh into the plastic pollution issue by removing plastic straws across their entire operation of physical restaurant outlets, in addition to The Noodle House and Freedom Pizza.

JRG is standing in union with Freedom Pizza, which recently announced the removal of all plastic straws from its delivery operation, as well as the launch of a nationwide #stopsucking campaign which challenges all Dubai delivery firms to follow suit by calling time on unnecessary plastic.

With the average plastic straw taking 500 years to decompose, much of the concern around throwaway plastic centres on the devastating impact it has on the world’s oceans and marine life, according to Emma Banks, General Manager, Jumeirah Restaurant Group, which owns and operates The Noodle House brand.

“It is more important than ever that brands take responsibility for their part in creating a better world, and we are committed to phasing out plastic from all our operations as quickly as we can,” says Emma.

Adding: “Removing plastic across our entire operation will see us playing our part in reducing the volume that is out there significantly damaging our environment and wildlife, which is something that must be taken into account all over the world.”

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THIS ITALIAN EATERY IS SWITCHING PLASTIC STRAWS FOR PASTA STRAWS

COYA WORLDWIDE COYA WORLDWIDE, INCLUDING ITS RESTAURANTS IN DUBAI AND ABU DHABI WILL NO LONGER USE PLASTIC DRINKING STRAWS, STIRRERS AND SINGLE-USE PLASTIC BOTTLES

COYA has announced that it will no longer use plastic drinking straws at any of its venues around the world to reduce global consumption and inspire other outlets to do the same. COYA is the first global restaurant brand to eradicate plastic straws in each of its venue in Dubai, Abu Dhabi and London.

Plastic straws are just the first step in the brand’s eco-move. COYA has committed to stop using plastic stirrers and paper napkins, as well as implementing refillable juice bottles rather than single-use plastic bottles.

Single-use plastic is a particularly nasty form of plastic. These items have a shockingly short lifespan, normally used once and then discarded. Like other plastics, they never biodegrade and take hundreds of years to break down. Plastic straws are one such single-use item and are ending up in our world’s oceans by the thousands. Straws also contain BPA and cannot be recycled.

Cedric Toussaint, Director of Operations, COYA Dubai said, “Reports have shown that plastic straws are a clear example of completely unnecessary single-use plastic that is used for an average of just 20 minutes then discarded. In 2017, COYA Worldwide purchased a total of 300,000 straws. As part of COYA’s global corporate sustainability efforts we have made the decision to no longer use plastic drinking straws, stirrers, juice bottles as well as paper napkins in any of our venues. We hope our commitment will encourage our peers to help reduce plastic pollution, and perhaps inspire our guests to do the same too.”

Italian eatery BASTA! by celebrity chef David Myers has drawn its straw in the battle against plastic pollution of our oceans.

From May 2018, BASTA! Became the first restaurant in the Middle East to offer straws made entirely from pasta.

Recent reports have shown that there will be more plastic than fish in the world’s oceans by 2050, with straws being a major factor since most of them are never recycled.

The U.S. alone use 500 million straws a day which is enough straw waste to wrap the circumference of the earth 2.5 times.

Commenting on the initiative, Chef David Myers says: “Being someone who loves spending time in the ocean, I witness the consequences of our overuse of single-use plastic first hand. I like to think that by stopping the use of plastic straws, we are making a small mark right here in the UAE in a fun and quirky BASTA! way.”

Alongside the introduction of pasta straws in BASTA!, all of David Myers’ three Dubai venues will soon be banning plastic straws entirely and replace with more sustainable alternatives.

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