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ulfourmetFrom us, for us.Contents40414447ECG MeetLast June’s Guildmeet sees hugeturnout to networkBest in BeijingTeam UAE pips team USAto win Gold at the BeijingInternational CuisineCompetition (BICC)Meet the JudgesMeet the top chefsjudging Junior Chef ofthe Year 2012 this monthRules & ClassesA complete guide to therules and regulations aswell as the classes to beheld at this month’s JuniorChef of the Yearcompetition61 New MembersNew and renewedcorporate membersof the ECG64Big Daddy’s KitchenA monthly column withculinary attitude fromour resident Big Daddy35The Emirates Culinary GuildUwe Micheel, PresidentT: +971-4-340-3128F: +971-4-347-3742E: theguild@emirates.net.aeCreated on behalf ofThe Emirates Culinary Guild byAquin George andAmaresh BhaskaranP. O. Box 72280, Dubai, UAE.T: +971-50-504-5033EditorAquin Georgeeditor@gulfgourmet.netContributorsOlivia WatkinsonLincy VarghesePhoto EditorAmaresh Bhaskaranamaresh@gulfgourmet.netDesignPeeCeeSalesAndrew Williamsadvertise@gulfgourmet.netGulf Gourmet | Aug-Sep 20127

friends of the guildfriends of the guild8 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 9

friends of the guildfriends of the guild10 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 11

friends of the guildfriends of the guild12 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 13

CHIEF SPEAKMaintaining theharmonyAshraf Helmy, General Manager & Area BusinessDevelopment Manager, Iberotel Miramar Al Aqah BeachResort tells us about the advantages and challenges ofrunning a five-star property in the East CoastTell us about your career journey.I started out in 1978 with the hotel and tourism sectorin Eygpt as I wanted to be on my own and not depend onmy father for money. I was in university when I took uppart-time jobs. I joined Meridian as a concierge followed byHilton where I worked on the cruise. I then worked at thereception before joining the army. Following my militaryservice I went back to the hotel industry and worked withinF&B, got promoted to senior shift leader and finally handpickedfor management training.Unfortunately, after 2 years the training was shelved andI had to return to the front office. I decided to do the courseon my own in between my shifts. I trained across all departmentsfrom house-keeping to laundry and even engineering.That sealed my promotion to Guest relations managerfollowed by night manager and then Operations managerfor the company.I then moved hotels when offered the role of Residentmanager and finally took up the position of hotel managerin 1998.I opened the first hotel for Makadi followed by anotherproject called Makadi Marine, then Makadi Star.This helped me become the Assistant Area Manager forMakadi Bay which was a group of 7 hotels. Within 18months I was promoted to Area Manager and I stayedthere for two and half years before deciding to open ourhotels in the Gulf.I moved to Fujairah to set-up the first Miramar hotel. Weare building a second property adjacent to this one andsoon we will have a third plot of land to develop somethingon the lines of Madinat Jumerah. Our goal is to have a lot ofcafes, restaurants, shopping and various other activities.So when it comes to opening hotels you in this region, youarguably have unparalleled expertise…I have opened 9 properties including cruise boats. Thisproperty took a little long to expand but I like the area, I lovethe hotel as every day there is something new. Every day issomething different. I am never bored.You helped open the Emirates Grand Hotel. Does that notfall under this management?We did open Emirates Grand Hotel and another hotel inDubai. We faced some issues and since we were unhappywith the way things were going we decided to quit.As the GM of the hotel, how involved are you with the F&B?Well F&B is my passion. I studied F&B in university andduring the management training I had a lot to do with thekitchen. I am always working with the chef on all the newmenus. We work together on new ideas, concepts… all thesego hand in hand.Could you tell us more about your F&B outlets in your hotel?Well this hotel has one of the biggest offering of outletsin the East Coast. The Miramar Al Aqah Resort features anexcellent selection of delicious dining options includinginternational and traditional Middle Eastern specialities.Shisha Corner, the hotel’s traditional Arabic café, is also wellWe believe that the investment isnot in the building, the lighting orthe technology. I believe that this isbusiness about people so you haveto invest in people14 Gulf Gourmet | Aug-Sep 2012Gulf Gourmet | Aug-Sep 201215

CHIEF SPEAKworth a visit just as the Asian-fusion and Italian à la carterestaurants.Our Italian restaurant has one of the best bars plus terrace.During winters we have 2 bars on the beach, this isexcluding the pool area. We also have the only discothequein the area called the Bliss. It’s a one of the main attractionsfor guests in this areaSo you are ensuring your guest is occupied plus attractingpeople from adjacent resorts?That’s 100% right. Being in this area you have to be verycreative. Guests stay with us 7 nights on average so I haveto make all 7 nights different, else they get bored and if theyget bored they will complain.The only thing I say to all the chefsand to all the people who work inthis industry is do not take this jobjust for the moneyTo effectively run so many different concepts in place youneed good talent. How tough is it to attract and retainquality people?When we were opening the hotel, I made sure I met everysingle person that was hired. I was lucky to find the rightpeople. I tell everybody in my hotel that working here is nota job but a passion and a lifestyle. If you don’t have that youare in the wrong place. It is a tough job and the reward liesin the satisfaction of the guest. So I have to ensure thatevery person here believes in this.Here in Miramar, we believe that the investment is notin the building, the lighting or the technology. I believethat this is business about people so you have to investin people. This is why we keep doing things for our staffeither the on the professional side like training and on thepersonal side we ensure they have their own gyms, internet,activities, etc. We have competitions for them all the timewhether it’s for fun or education.This hotel is very active in that. Also, we also involve themin the direction that the hotel is heading towards. We don’tmake a decision without talking to our people and gettingtheir suggestions.Does someone like a Commis have a say too?Everybody has a say. I read every comment from the sug-gestion box put in by my staff. When things were bad wedid not fire one person. Actually the record of getting rid ofpeople from our hotel is almost zero unless the person isreal inefficient. Otherwise we try to find the problem andtrain him more and see if he has some financial or familyproblems.Whatever it maybe it’s like a team and a family over here.I actually know a lot about my staff and about their families.I am into that very much. We live here much more than welive with our families so I maintain a feeling where it’s moreof a family, where we do care about each other, we communicatevery well and we make sure we understand eachother. That is what keeps people getting attracted to ourplace. We do not get people for the higher positions fromoutside as we try to build our own people.Your chefs win a lot of competitions. What’s the secret?Most of the people who got the medals and awards have notcome from outside. They joined us as Commis I or CommisII. Our Executive Chef Prasad is very passionate about hisjob and I support him totally. I never say no to a competitionalthough I lose a lot of my staff because of that. Otherhotels start attracting them.For me I believe it’s kind of a commitment to the industry.We have to push our people to be the best we have to letthem learn more. Whether they are going to remain or leaveit doesn’t matter. Even if they go to another hotel they willtrain others and those people would come back to my hotel.So it’s our commitment to the industry to push it to be thebest and take it to the highest level possible.You are extremely passionate about the job. Do you findyourself micro-managing everything?No, I don’t impose my ideas. I believe that every head ofdepartment is best placed to run things the way they want.But again, being their manager, it’s my responsibility tomake sure everything works in harmony.What is your advice to young chefs?The only thing I say to all the chefs and to all the peoplewho work in this industry is do not take this job just for themoney. This is your life. If you like it welcome to the job andyou will find great rewards for sure. Else there are a lot ofother career options to choose from.For the senior people I would say, guys, you have toshare your knowledge with your subordinates. Teachthem because you will have secrets that are not necessarilyfound in books. One day somebody gave this knowledgeto us and it’s our responsibility that we pass it on toour younger generation.16 Gulf Gourmet | Aug-Sep 2012Gulf Gourmet | Aug-Sep 201217

Cover Story&YoungRestlessAquin George meets the founding members of the all-newEmirates Culinary Guild Young Chefs Club and finds out itsgenesis and its vision for chefs below the age of 2518 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 19

Cover StoryUnder the Patronage of H. H. Sheikh Mansour Bin Zayed Al-NahyanDeputy Prime Minister of the UAE, Minister of Presidential Affairs and Chairman of Abu Dhabi Food Control AuthorityAre you below the age of 25? Do you work full-timein the kitchen of a hotel, restaurant or cateringcompany? Are you a resident in the UAE?If your answer is yes to the above three questions,here’s good news. The Emirates Culinary Guild nowhas a Young Chefs Club (ECGYCC) that was conceived byyoungsters just like you.Yes, young chefs who felt like they were being made towork like machines and people with no god father in thehospitality industry. The only difference is that they werelucky enough to network with the outside world.And now that they have created a platform for youngchefs and cooks they want you to come and get yourThis is a platform thatspecifically understands theneeds and the challenges facedby those below 25. We are allin similar situations so it willbe easier for us to understandyoungsters26-28 November 2012 , ADNECCMYCMMYCYCMYKRuche ThammitageThis Chef from Atlantis isa smart go-getter who hasmanaged his position aschairman purely through hisconfidence and smart work.He’s grown from Commis IIIto Chef De Partie in just twoyears. His secret is going outof his way, showing initiativeand doing work demanded bya role above him. His dream isto see the ECGYCC become theworld’s best Young Chef’s Club.“I mainly want this platform tohelp people network. When Ifirst saw Chef Uwe, talking tohim was beyond my wildestdreams. Similarly, I neverthought Benjamin would bemy friend. I only saw his pic onthe cover of the magazine. ButECG gave me the opportunityto meet people and I want otheryoung chefs to have similaropportunities,” he says.Strategic partnerConsider yourself a bitof a masterchef?Culinary partners:Compete alongside hundreds of other chefsacross a range of disciplines at La Cuisine by SIALFor further information contact the Emirates Culinary Guild.Register to attend SIAL Middle East free of charge atwww.sialme.comCo-located with:20 Gulf Gourmet | Aug-Sep 2012SIAL, a subsidiary of Comexposium Group

Cover StoryPrarit SumonratanakulThe 20-year-old son of anExecutive Chef, Prarit has theadvantage and insight thathis peers do not. A Commis atCrowne Plaza Hotel, he says, “Iwas lucky to have my dad guideme. Unfortunately most peopledo not have that advantage. Iwant the ECGYCC to providethe network that allows peopleto connect, give people theconfidence to compete, andmost importantly grow in theircareer. I have seen people with15 years of experience and noknowledge of what’s happeningoutside. Sad fact is that manypeople keep jumping fromone hotel to another withoutever growing in their career.They don’t realise that they cangrow within their own hotelif only they could learn moreand improve their skills. I wantECGYCC to help youngstersgrow.”event was done and over with, they would approach ChefUwe Micheel, the President of the Emirates Culinary Guildand present the idea to him. “We approached him at theairport prior to our flight back to the UAE,” says Benjamin,“and he said yes. He asked us to come up with a detailedplan on how the Club would function and he would supportit whole-heartedly.”“Our first meeting, the founding members meeting, tookplace on board that long flight. We were so excited, we didn’tsleep. All we did was discuss everything from the name, tothe rules and more. Our detailed plan was ready by the timeour flight had landed,” says Prarit.The ECGYCC as it was eventually named has already hadover six meetings in first three months. Mind you, these areyoung chefs working crazy hours and have to find time afterhours to meet up. So how do they do it?Ruche says, “We discussed and decided to request ourrespective hotels to give us the same day off. We all choseTuesday and that’s how we made it happen.”While the ECGYCC, being a part of the WACS, only allowsthose under the age of 25 to actively participate in competitions,etc. they also allow those up to the age of 28 to jointhe Club as members and take advantage of the networkingand learning opportunities. “This is because we know thereare a lot of Commis over the age of 25 who missed out whenthey were young and would like to have a platform thathelps them grow,” says Benjamin.“When I came here I never thought I could go to Korea ormeet such big chefs. Thanks to ECG I could see and meetmore people. Such platforms give you the opportunity to experiencethe industry outside your workplace,” says Ruche,explaining his passion for the ECGYCC.Says Karan, “We have decided to first build the club, bringin people, showcase what’s happening in the outside world,We discussed anddecided to request ourrespective hotels to giveus the same day off. Weall chose Tuesday andthat’s how we made ithappenTHE TOP GUYSRuche ThammitageChairmanEmail: ruchi.thammitage@live.comBenjamin KoidlPresidentEmail: koidl.benjamin@gmail.comKaran NaikVice President (UAE)Email: karanprince70@gmail.comPrarit SumonratanakulSecretary GeneralEmail: prarit_s@hotmail.comchance. A chance to learn the basics, network with others,explore opportunities, and all this without having to leaveyour comfort zone. Before we tell you more about it, here’sthe story behind the birth of ECGYCC, a member of theWorld Association of Chefs Societies (WACS).Four months ago, the UAE contingent that flew down toSouth Korea for the WACS Congress included five youngsters.Benjamin Koidl, an Austrian, whose overnight shot tofame saw him competing for the World Title of Hans BueschkensJunior Chef of the Year. Karan Naik, an Indian, who waslucky enough to be picked by Daniel Edwards as assistant forthe finals of the Global Chef Challenge. Wu Lei (Emma) fromChina, who was Benjamin’s assistant. Ruche Thammitage, aSri Lankan, who was selected to be part of the contingent.And similarly Prarit Sumonratanakul from Thailand.Says Karan, “During our trip to South Korea we cameacross many youngsters representing their national team.That’s when we first realised that there was something likea national Youth Club for chefs. Some countries had twoyouth clubs. We attended a meeting of the world’s youthclubs and saw the impact they had.”“This made us a bit jealous,” says Emma. “We just lookedat one another and we all had the same thoughts goingthrough our mind. We too deserved to have our own YoungChefs Club.”The five talked about it and decided that once the Korean25The club has alreadyseen 25 people attendits last meeting andhas managed to getover 175 likes on itsFacebook pageWu Lei (Emma)VP Public RelationsEmail: 285171406@qq.comFouad SenoVP Social EventsEmail: fouad_seno@hotmail.comRajith PriyangaVP (Fujairah)Email: rajith.priyanga@yahoo.comJoshua ThongCoordinatorEmail: joshthong@gmail.com22 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 23

Cover StoryWu Lei (Emma)When Emma joined the JumeirahGroup of Hotels and Resorts, shewas too shy to speak in English. “Ididn’t speak for a week and would cryon my 40-minute bus ride home,”she says. This same girl, with herhard work and patience, has seena promotion each year over thepast four and a half years. She nowworks in the main kitchen (the onlyfemale) managing a section on herown and long hours don’t scare her.She has won a few medals over thelast few years and now wants tocreate a platform where youngstersfrom non-English speaking countriescan come and gain confidenceand grow in their careers. “If I can,anyone can,” she says.and look at how as young chefs can contribute more. Weneed a UAE Young Chefs national team in internationalcompetitions and highlight our strengths.”When asked how YCC will be different to ECG consideringthe latter already allows young chefs to join and attendmeetings, Emma says, “There are a lot of young chefs whoare not confident of walking up to top chefs and networkingwith seniors. This is a platform that specifically understandsthe needs and the challenges faced by those below 25.We are all in similar situations so it will be easier for us tounderstand youngsters.”“None of us, except Ruche, were ever members of ECG,”says Karan. “It’s only because of the competitions that wewere able to meet one another and learn so much.”“Also, the ECG only allows Chef de Partie and above tojoin as members. We allow Commis and Cooks as well,” saysParit. So what else apart from networking does the ECGYCCdo for these youngsters?“We will help members stay abreast of all the competitionstaking place locally and internationally. We will enabletraining sessions with local hotel schools. This will be atwo-way partnership that allows the school’s students tounderstand the reality of working a hotel’s kitchen and inreturn young chefs can go to the schools to learn or refreshtheir basics,” says Karan.“There will be career opportunities to explore, workshopsBenjamin KoidlThis young Chef from JumeirahGroup of Hotels and Resortsis working hard at being moreconfident, staying calm andpracticing more. “I am lookingforward to more competitions,preferably revisit the HansBueschkens,” he says. His ideaof the ECGYCC is connectingyoung chefs with one anotherand allowing them to shareexperiences. “You must improveyourselves and improve others.Many are afraid to stand upand talk to people. We wantto encourage them to standup. We want to use DemiChefs and Chef the Parties toguide Commis coming in fromstewarding to get their basicsright. This is just the beginningand we are looking at makingthe base strong,” he says.24 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 25

Cover StoryNutritional Basicsto enhance your knowledge of the craft, understand what’shappening around the world, start identifying exceptionaltalent and push them to do better, and of course train peopleto take up our positions when we move out,” says Karan. Theclub has already seen 25 people attend its last meeting andhas managed to get over 175 likes on its Facebook page.You can meet and talk to the founding members fromSeptember 18-22 at the BurJuman Junior Chef of the Yearcompetition. You can also email ecgycc.uae@gmail.com orLike ‘Emirates Culinary Guild Young Chefs Club’ on Facebook.CookingnutritionandNestle Professional Nutritionist, Zeinab Maktabi, talks about thedifferent types of cooking methods and its impact on nutritionCooking is either an art or a science depending onhow you view it. However, the one thing you cannotdeny is the fact that it is imperative to realizethe importance and understand the finer nuanceswhen it comes to the basics of cooking.This month, Zeinab Maktabi, a Nestle Professional Nutritionist,gives us a quick refresher on how different cookingmethods fit each dish and make it more nutritious.Karan NaikAttributing just a quote toKaran would be doing injusticeto his thoughts. Nothing shortof a book would suffice. TheCommis from Address Hotelhas relentless energy andhis passion for the ECGYCCis incomparable. In mostorganisations there is oneperson who does all the groundwork and another person whotalks about it. Karan straddlesboth roles with absolute ease.His conviction about the role ofECGYCC and its future potentialis absolutely convincing and hemanages to push people on theground to make things happen.If there’s one thing you can saywith absolute surety, it’s thatas long as Karan has his hearthere, no earthly force can stopthe Club from growing strengthto strength.What are the different types of cooking methods?There are 3 main cooking methods; moist-heating methods,dry-heat cooking methods and fry-cooking methods.Moist-heat cookingMoist-heat cooking methods use a liquid for cooking- usuallywater, stock or steam. The advantage of steam is that ittransfers more heat at the same temperature. As a result,the food cooks faster and fewer nutrients are lost.The most common techniques using this method includeboiling, poaching, steaming, stewing/braising and pressurecooking. They are particularly suitable for preparing pasta,rice, pulses and vegetables.Dry-heat cookingIn Dry-heat cooking methods , heat is transferred throughair or fat. It usually done higher temperature for a shortercooking time.The most common techniques using this method includeroasting, sautéing, grilling and baking.Fry-cookingFry-cooking methods are cooking with browning in hotoil at a high temperature. The methods are defined bythe amounts of oil used, from deep-frying, pan frying, tostir-frying. These methods could help preserve benefitsfrom vegetables if used correctly but they can also increaseamounts of fat and energy.26 Gulf Gourmet | Aug-Sep 2012Gulf Gourmet | Aug-Sep 201227

Nutritional BasicsWhat are the nutritional benefits of each of the cookingmethods?Moist-heat cookingThe advantage of moist-heating cooking methods is no usageof fats or oils, which leads to less energy and fat contentin the cooked meal. Steaming, stewing/braising and pressurecooking in specific are the lightest cooking methodsand are nutrient-friendly causing no loss of vitamins andminerals.Dry-heat cookingFrom the dry-heat cooking methods the nutritional advantagesare no addition of fat through cooking as well aspotential fat drainage in case of grilling. With Baking thereis no loss of vitamins and minerals and it helps make hardindigestible dough lighter and easier to digest.Fry-cookingFrying can be misconstrued as the unhealthiest cookingmethod but it does have some nutritional benefits.There is no loss of water soluble vitamins like vitamin Cand B-vitamins and only a small amount of the heatsensitivevitamins are destroyed. Also there is possibilityto increase Vitamin E content based on the oil usedfor cooking.What are the major concerns from the nutrition pointof view in these cooking methods and how can they beminimized?Moist-heat cookingThe main concern in moist-heat cooking methods is thegreat loss of nutrients e.g water-soluble vitamins (folate,vitamin B1, C) through osmosis or leakage into the liquidmedium used in the cooking technique (boiling or poaching).To minimize the loss of nutrients, use as little wateras possible and do not leave the food in the water as thiswill cause further loss of nutrients. Whenever it’s practical,save the cooking liquid for use in stocks, sauces and28 Gulf Gourmet | Aug-Sep 2012Gulf Gourmet | Aug-Sep 201229

Nutritional BasicsBurJuman Treat‘BurJuman has plansto expand its F&Boffering in the future’casseroles. You can also add more vitamins by sprinklingsome fresh herbs onto the cooked food.Dry-heat cookingFor dry-heat cooking, the main concern is formation ofacrylamide. To minimize this, avoid overly moist marinadesor fat dripping from the grilled food onto hot coals orheating elements, heavy roasting in favor of light browningand limit the temperature of frying and baking (bakeat a maximum of 180°C (356°F) and fry at a maximumtemperature of 170°C (347°F). In this method of cooking, some heat-sensitive vitamins can be destroyed, roast inthe pan or grill rather than roasting in the oven. Also , don’tsalt the food before grilling as salt will draw out the meat,resulting in a loss of vitamins, minerals and moisture. Tryto roast or grill the dry meat at intense heat to seal thejuices then cook at low heat until done. This reduces theloss of nutrients as well.Fry-cookingThe main concern of fry-cooking methods is the high absorptionof fat leading to energy dense foods. To minimizethis here are some quick tips:Fry as quickly as possible, the longer the frying processthe more fat is absorbed.Use big pieces of vegetables or meats to fry, the smallerthe piece the more fat is absorbed.Use spray oil or a pastry brush to coat food to avoidhigher fat absorption.Do you have any additional tips to prevent vitamin loss inthe cooking process?There are always things that you can do to prevent vitaminloss, even small changes in your cooking habits can lead to amore nutritious dish.Here are some tips:Whenever possible, wash vegetables whole and beforepeeling under running waterPeel thinly or cook with skin on.Cut into large piecesRaw vegetables and fruit salads: add a little lemon juiceor vinegar to slow down vitamin C lossUse the smallest amount of water necessaryCook with the lid onCook until just tender, not mushyServe immediately; keeping food warm causes a vitaminC loss of 4-17% in one hour and 7-34% in 2 hoursEisa Adam Ibrahim, General Manager,BurJuman tells Gulf Gourmet about theBurJuman World Food Festival 2012taking place this month and its impacton their target audienceWhat is ‘Treat’? How did the concept come to life?Treat – the BurJuman World Food Fest 2012 is an excitingconcept that revolves around presenting a fun and interactiveapproach to a global culinary experience. With a wideand varied line-up of events and activities such as freecooking master classes, demos, table setting and diningetiquette workshops, audience competitions and rewardsand a marketplace for all things related to food and cooking,Treat offers dining enthusiasts, aspiring chefs, familiesand foodies 12 days of exciting and inspirational learningopportunities with leading industry experts.Treat will take place from September 11th – 22nd, startingwith a series of demonstrations and master classes bychefs from some of Dubai’s most celebrated hotels suchas Dusit Thani Dubai; Kempinski Hotel & Residences PalmJumeirah; Radisson Blu Hotel, Dubai Deira Creek, The Ritz-Carlton DIFC; Meliá Dubai and Dubai Marriott Hotels, as wellas workshops by Dubai’s premiere etiquette and protocolacademy Finishing Touch and the International Centrefor Culinary Arts Dubai (September 11th-17th). Treat willconclude with the highly anticipated BurJuman Junior Chef2012 Competition (September 18th – 22nd).The whole concept of Treat came about as a way to make30 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 31

BurJuman Treatcooking and presenting food a fun activity. Because of thevariety of classes, demos and workshops on offer and thefact that there is no entry charge to the entire event, theidea is to involve the audience as much as possible andmake the whole experience highly interactive. By offeringcreative learning opportunities and such a high quality ofTreat offers a new way oflooking at something thatis such a big part of oureveryone’s lifeculinary instruction for free to anyone who appreciates greatfood and the whole concept of hosting and dining, Treatoffers a new way of looking at something that is such a bigpart of our everyone’s life.BurJuman’s success is synonymous with high-end luxurybrands. How does involving food lovers add value?The concept of fine dining is synonymous with luxury andas such there is no gap between what Treat brings to thetable and what BurJuman offers its target audience. Treatwill bring together some of the most innovative chefs fromleading 5-star hotels in the city, alongside unique workshopsthat focus on cooking, food presentation and hostingskills. BurJuman has always catered to a visitor profile thatloves and appreciates the finest things in life and that naturallyincludes all those who appreciate great food.This may be the inaugural food festival, but BurJumanhas had a long-standing association with Chefs and theEmirates Culinary Guild. Tell us more about it.BurJuman has in the past served as the host venue theJunior Chef of the Year Competition on two occasions, howeverthe mall was not involved at an organisational level onthose occasions. Incorporating the BurJuman Junior Chef2012 Competition as part of the wider Treat event presentsan even bigger platform to showcase the culinary talent ofthe city.How will your Junior Chef of the Year competition bedifferent from the previous Chef competitions held atBurJuman?The BurJuman Junior Chef 2012 competition will be organisedin conjunction with the Emirates Culinary Guild – the32 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 33

My Favourite Ingredientalso a little bit sweet. Wasabi can give a balance betweenthe two flavours. Powder wasabi, for example, is only spicyhowever fresh wasabi can add sweetness to a dish. It canalso give a great green colour to a dish if used appropriately.How were you first introduced to this ingredient?I went to restaurants in Japan when I was a child so I wasintroduced to it then. I probably didn’t taste wasabi untilI was about five years old, as I couldn’t do spicy! Even so,wasabi is part of Japan’s culture and it was part of my lifewhen I was growing up.Where do you get the best quality wasabi?Actually in Dubai you can only get a few types of wasabi.Firstly, you can buy the powder. You can get the freshwasabi but unfortunately it is frozen. From various supermarketsyou can buy wasabi in a tube. Lastly, you canbuy wasabi seasoning. These are the only types of wasabiavailable in Dubai at present. When I was in Singapore freshwasabi was imported and was readily available to use in mycooking. Of course, I like the fresh wasabi but case-by-caseas for some dishes sometimes powder is better, for example,making sauce.How versatile is wasabi and in how many dishes andcuisines can it be used?I think wasabi is mainly used exclusively in Japanese cuisine.In terms of a similar flavour,Europeans have horseradish.So if need be wasabi could be used as a substitute forhorseradish in a roast beef dish. You could probably use itfor pasta also although try not to go overboard. Only useenough to give a bit of flavour and a bit of a kick.Wasabi ice cream is something that has become popularwith European diners. It’s another twist on how the traditionalJapanese ingredient can be used. In Japan however,desserts such as green tea ice cream and mochi are preferredbut it’s nice to know that people from other culturesare willing to experiment with wasabi.If, for some reason, you cannot get this ingredient, is therea substitute available?Wasabi is quite a unique Japanese ingredient. I’m sure hotmustard or horseradish, as mentioned before would work.Hopefully I will never have to cook without wasabi thoughas it's very central to my cooking.Wasabi gives good flavour, ofcourse it is a little bit spicy butalso a little bit sweetMAGURO YAMAKAKE(MRINETED TUNA WITH JAPANESE MOUNTAINYUM AND PICKLED WASABI)TUNA(SOY,MIRIN,SAKE)50gJAPANESE YUM(GRATED)30gJAPANESE YUM(SUSHI GINGER SAUCE) 5gWASABIa bitOSHINKO PICKLES (pickled radish)7gPICKLED WASABI7gDRIED SEAWEED (NORI)1/3 sheetTOBIKOa bitPARSLEY1leafTEMPURA BUTTER30mlRECIPESTEP1Boil tuna for 20 second, chilled it on icewater.Keep the tuna in sauce (soy sauce 10ml,MIRIN(Japanese sweet sauce) 10ml,SAKE 10ml) for 3hrs for give taste.STEP2Mix Grated Japanese mountain yumwith small dice cut of pickled radish andpickled WASABI.STEP3Deep fry NORI seaweed with tempurabutter until crispy.STEP4Keep Japanese mountain yum in gingersauce(SUSHI GARI JUICE) for makepickled yum.STEP5PlatingPour the yum (step2), place squarecut tuna (step1), put wasabi, tobiko,parsley and pickled Japanese yumon top the tuna and place deep friedseaweed on the side.36 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 37

ECG MeetBest in BeijingUAE Chefs winGold in BeijingThe Guildat the TajLast June’s Emirates Culinary Guild monthly meetwas hosted by Chef Youssef Darwish at the Taj PalaceHotel. Aramtec, Horeca, GSI, H.K. Enterprises,Farm Fresh, Iffco, Golden Star Int’l and SystemFiltration made presentations. A large turnout of Chefs andCorporate members as always ensured a healthy networkingamongst industry professionals.Team UAE trumped USA to win the Gold in the ChefTeam competition held at the Beijing InternationalCuisine Competition (BICC) last June. TheEast Eat Group organised BICC was broadcast livethroughout China and a total of 34 countries competedthanks to Gourmand International coordinating the internationalparticipation.In the individual competitions, US won the gold whileRussia had to be content with silver. The winners werefelicitated at the Gala Awards event held at the OlympicPark in Beijing with the elegant Martin Yan playing hostfor the evening. The international competition and theChinese competitions were held separately. Over 2,000chefs from mainland China participated in the first eliminationsstages, and two hundred chefs in the final at theBeijing Olympic Park. The President of the Chinese Jurywas Chef Da Dong.An enthusiastic crowd of over 10,000 had gathered in themorning to support the chefs and all visiting delegates wereleft impressed by the deep interest and kindness showcasedby the people of the host nation. There sure are no borderswhen it comes to gastronomy.40 Gulf Gourmet | Aug-Sep 2012Gulf Gourmet | Aug-Sep 201241

Best in BeijingChef Team Competition1 UAE – The Emirates Culinary Team, President UweMicheel.2 US – Le Cordon Bleu North America, coach EdwardG.Leonard.Chef Individual Competition1 US – Duong H.Khai, Executive Chef, Restaurant AnaMandara, San Francisco.2 Russia – Igor Tumarkin, SIA Center of Hospitality“Europe”3 Singapore – Tunglok Group Team 3 Thailand – Thanaphat Buapijit4 Peru – Universidad San Martin de Porres, ChefAugusto Buitron4 Korea – Yeo Kyun Ngok5 Bangladesh – Mr.Kuma 5 Australia – Sean Connolly, The Grill Restaurant inAuckland, NZ.6 Indonesia – Taipan Restaurant Team 6 UK – Jerome Henry, Head Chef, Mossiman’s London.42 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 43

Meet the JudgesMeet thejudgesThe BurJuman Young Chef of the Year 2012 competitionbeing held in conjunction with the EmiratesCulinary Guild will see some of the top chefsfrom here and abroad evaluating the dishes beingprepared by the youngsters. These men (and one lady) haveyears of experience – both in the kitchen and as judges –behind them.Youngsters participating in this month’s competition willnot only have the advantage of watching top chefs tastetheir preparations but will also have the privilege of receivingvaluable feedback from them. Following are brief bios oneach of the Chefs who have agreed to judge our young boysand girls.Patrick Maurice Lannesa successful kitchen and proceeded to manage dozens ofoutstanding operations across the globe.He has operated his own Michelin star restaurant andhas worked across the world including Japan, Singapore,Dakar, Cairo, Beiruit, Bangkok, and Doha, before finallysettled in Dubai in 2002 at Le Royal Meridien BeachResort & Spa where he reigned over 12 outlets with anaverage of 2000 covers per day. With the opening ofGrosvenor House in 2005, Lannes took the additional 10restaurants in stride.Throughout his career Lannes has remained active in theculinary community. A member of the Academie Culinairede France, he has received the award for the ‘PalmesGatronomiques’ and has also written a book titled AssunoFrance Iori. Lannes was also included in the Nestle Menus ofthe Masters cookbook as the honourary executive chef, andmore recently was made committee member for the EmiratesCulinary Guild.Heinz Zucchelliacross the border from his home village of Ehrwald. At theage of 23 left home for good, worked in hotels in Guernsey,Scotland and England, before moving into Airline Cateringwith Ghana Airways in Accra, followed by Gulf Hotel (ACU) inDoha before being headhunted by Dnata-Abela (now EmiratesFlight Catering). He was responsible for the culinarywelfare of passengers starting with the very first flight ofEmirates Airlines.Having retired in December 2008 after 26 years with thecompany, he took up another job part of the opening teamof Resort World Sentosa in Singapore.Tarek IbrahimNermine HannoNermine studied at Le Cordon Bleu, London andreceived Le Grand Diplome in Cuisine and Patisserie.She trained under Michelin Star Chef Chris Galvin andis an accredited culinary judge by WACS. She works asExecutive Chef and Chef Presenter for Fatafeat Channel;worked as Executive Chef and Consumer RelationsManager at Unilever Arabia, Knorr; and prior to thatshe was Executive Chef and Restaurant OperationsDirector at Effat College.Thomas GuglerPatrick Lannes, who is the Chef Director – Maitre Cuisinierde France for Grosvenor House & Le Royal Meridien BeachResort & Spa, developed a taste for only the best at a youngage. Encouraged by his grandmother, a baker’s wife in Moulins,France, Lannes grew to appreciate meals as somethingspecial to savour and enjoy. Having quickly mastered theculinary arts, Lannes soon learned the nuances of runningA native of Austria, Heinz started out by serving twoapprenticeships in Garmish Partenkirchen Germany justChef Tarek developed his passion and respect for food at avery young age. Born and raised in Egypt he was influencedby all the women in his family including his mother, twosisters, grandmother and cousins.When he moved to the US, he became heavily involvedwith cooking and discovered he had a naturaltalent for it and a fine memory for taste which influencedinfused dishes inspired by both eastern andwestern cultures. Renowned chefs like Charlie Trotterrecognized his skills and encouraged him to pursuecooking and baking as a career after winning theprimer chef of America twice in a row.Tarek Ibrahim is a certified Executive Chef by the AmericanCulinary Federation and also a certified InternationalJudge Class A by WACS.Tarek is currently working as corporate chef for Meat andLivestock Australia. Based in Egypt, he provides trainingsessions on meat handing, and cooking methods to chefand food service personals. Also he is one of the two trainersof the Egyptian Olympics team. Tarek had his third TV cookingshow last year with big success rate.Chef Gugler is a globally known TV Celebrity Chef and anaward-winning Executive Master Chef from Germany. He is44 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 45

Meet the JudgesRules & Classesthe Editor of cook books, is a world certified * Star Chef. Hehas a long list of credentials to his honour. He is a memberof WACS (World Association of Chefs Societies) and a BoardMember and National Coach Saudi Arabian Chefs Association(SARCA).He is a WACS global approved Judge & APA (Asia,Pacific & Africa) and a representative of the Academy Nationalede Cuisine de France for Germany. He is a memberof Euro toques & is a World toque certified *Star Chef. Heis an honorary member of VKD (German Chefs Association),a member of the Emirates Culinary Guild, MauritiusChefs Association, South African Chefs Association, Circlede Chefs de Lebanon, Egyptian Chefs Association andMalaysian Chefs Association. If that’s not enough he is ateacher of Hotel Business & Vocational Schools, memberof the Master Guild Association, Ambassador for Germany& Saudi Arabia for SKMER Chefs Association anda former Trainer of the German National Youth CookingTeam (R.T.W.A.)Pascal ClairBorn in 1964, this French chef started his career inbaking in his home country. He moved to the UK,followed by Indonesia, Vietnam, Malaysia and China;spending all his years developing his skills as a renownedpastry chef.He spent some of his senior years developing and maintainingthe standards of the Pastry department at some ofthe most high profile hotels in Saudi Arabia, the UAE and inQatar. He has worked with the Jumeirah Gourp, Ritz Carlton,Dusit, The Emirates Palace Hotel, The Kempinski and theShangri-La to name but a few.Pascal now runs his own show in Dubai with Pascal ClairSweet Café and Bakeries.Werner KimmeringerChef Werner did his chef’s apprenticeship in Germany 30years ago and the journey has been full of excitementand “still gives me the drive to search for new skills andknowledge”.After working in Switzerland, Sweden, Bermuda, Belgium,Australia and Bahrain, he arrived in Abu Dhabi working forEtihad Airways as Head of Catering, responsible for all in airand ground F&B requirements, including the world’s firstOn board F&B Managers. He says he is fortunate to be ableto specialise over the years in both industries, which hebelieves are the best in the world.With over 30 medals in competitions around the worldincluding Singapore and the Culinary Olympics in all possiblecategories, 4 Chef of the Year titles in Australia andInternational Team events, he now enjoys judging InternationalEvents and promoting the profession amongst theyoung generation.Rules and RegulationsBur Juman Young Chef of the Year 2012Organised by the Emirates Culinary GuildNB:1. Please read the following regulationscarefully. The instructions containedherein are mandatory. Non-compliancewith any of the points mentionedcould lead to loss of marks or completedisqualifications.2. The Briefs of the Classes for Entrydocument also forms part of these Rulesand Regulations and must be read inconjunction with this document.COMPETITION ENTRY:3. Entry to Bur Juman Young Chef 2012 is free.4. Ensure that the correct entry form is used.There is a different type of form for eachtype of entry.5. Complete the entry-form according to theinstructions on the form.6. Entry to individual classes is open to allage groups.7. Competitors entering for the Bur JumanYoung Chef trophy must fulfil thefollowing criteria:a) Twenty eight years old or younger on23rd September 2012.b) Has entered the qualifying classes andno others.c) Has supplied the organisers with a copyof their passport.CERTIFICATES AND LETTERS OFPARTICIPATION:8. Ensure that the entrant’s name (clearlywritten in block capitals) appears on theentry-form exactly as it is to appear onany certificate, letter of participation orposting of results.9. Any applications for amendments toletters or certificates must be made withinfourteen days from receipt of the document.10. Return of the original certificate/document, written confirmation fromthe executive chef and a pre-paid fee ofAED: 80/- (AED: Eighty) is required foramendment of certificates.PARTICIPATION:11. Participation at competition is open toanyone professionally employed in thepreparation of food.12. Unless the organisers specifically mentiona class as being a team event, all classesare for entry by a single competitor.13. Competitors may enter as many classes asthey wish, but are restricted to one entryper class.HYGIENE:14. A professional food-safety company hasbeen engaged to oversee all aspects ofhygiene practice at the competition.The Emirates Culinary Guild is a member of the World Association of Chef's Societies46 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 47

Rules & Classes15. It is quite possible that Dubai MunicipalityFood Control Section will conduct its ownhygiene inspections as and when it sees fit.16. The organisers have no control over thesetwo entities. Should either raise an objectionto the standard of hygiene of any particularperson or team, that person or team will notbe allowed to competeTHE SECRETARIAT:17. The Emirates Culinary Guild (ECG) isthe body responsible for the creation,organisation and administration of thecompetition.18. The competition is governed by andconstrued according to the rules of theorganisers.19. The organisers have sole authority toadjudicate on any matters pertaining tothe competition.20. Entrants’ acceptances of participationin the competition are construed asconfirmation of their undertaking tosubmit unconditionally to the jurisdictionof the organisers in regard to all aspectsof the competition.21. The address of the ECG for allcorrespondence is:The Emirates Culinary Guild,PO Box 71963 Dubai, United Arab Emirates.Tel: + (9714) 3403128. Fax :+( 9714) 3473742.Email: theguild@emirates.net.aeCOMPETITORS AND HELPERS:22. Each competitor is allowed one helper toassist with carrying equipment. No otherhelp is allowed to a competitor.23. A competitor must wear full; freshlylaunderedchef’s uniform with appropriateheadgear and footwear when attending atthe exhibition.24. A competitor’s helper must wear full;freshly-laundered chef’s uniform withappropriate headgear and footwearwhen attending at the exhibition.25. Competitors dressed incorrectly will nothave their exhibits judged.26. Helpers dressed incorrectly will not beadmitted to the exhibition..27. Logos, marks and identifying coloursprovided by the organisers must be wornby competitor and helper in the positionindicated to them by the organisers at thetime of registration.28. A competitor entered in a practicalcompetition must register at least thirtyminutes before the commencement of thecompetition otherwise the competitionslot will be given to a waitlistedcompetitor.29. Any competitor not in place and readyto start at least five minutes before thetime a competition commences, will bedisqualified.30. Competitors are not allowed to approachor speak with or at a judge without theexpress permission of the organisers.EXHIBITS:31. Each exhibit must be the bona fide workof the entering competitor. It must besolely the work of the competitor andmust be certified as such by his Head ofDepartment or General Manager.32. Each exhibit must be a completely originalwork, it must not have been displayedpreviously (in whole or in part) in anycompetition or exhibition whether privateor public.33. All exhibits must be of edible substanceexcept for framing, socles and standswhere they are allowed.34. It is forbidden to use any living entitywhatsoever as part of an exhibit (e.g.tropical fish).35. It is forbidden to depict religious, nude,semi-nude or political themes in an exhibit.36. All exhibits must be suitable forpresentation as a decorative item in arestaurant or banqueting setting.37. An exhibit must not carry any logo,label or mark of identification; however,competitors must be able to identify theirexhibit if required.38. Competitors are responsible for theirexhibits and should ensure that they areavailable in their proper place for judging onthe day and time specified.39. No preparation or finishing of exhibits isallowed in any area except the designatedpreparation area at the rear of thecompetition area.40. Finished exhibits must be placed in theposition indicated by the organisers.41. No interference with an exhibit is allowedonce the organisers have deemed it assubmitted for judging.42. Competitors must leave the judging areaas soon as their exhibits are in place orwhen instructed to leave by the marshals,whichever is the sooner.43. Exhibits may, at the discretion of theorganisers, be moved to a separateenclosure, there to remain for part or forthe duration of the exhibition.44. Failure by a competitor to register orexhibit at the specified time could resultin disqualification.45. Exhibits which are removed bycompetitors without the permission ofthe organisers will be disqualified fromreceiving any kind of award.COMPETITION MARSHALS:46. A Marshal-at-arms will be recognisableby a badge displaying the logo of theEmirates Culinary Guild and the legend‘ECG Marshal’.47. Marshals are charged with ensuringthat the rules and regulations ofthe competition are observed by allconcerned.48. Competitors, helpers and visitors are allobliged to cooperate with the marshals -without question - at all times.AWARDS:49. Gold, silver and bronze medals andcertificates and certificates of meritare awarded solely at the discretion ofthe judges.50. The decision of the judges is final andeach competitor is required to abide by itwithout comment.The Emirates Culinary Guild is a member of the World Association of Chef's SocietiesThe Emirates Culinary Guild is a member of the World Association of Chef's Societies48 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 49

Rules & Classes51. Certificates and medals will normally bepresented at 18:00 each day. This maychange according to circumstance.52. Any medal or certificate that is notaccepted by the competitor or his/herhelper at the presentation ceremonyfor that day will be forfeit, unlessprior arrangements are made with theorganisers.53. A competitor or his/her helper must becorrectly dressed as stipulated in the ruleswhen collecting medals or certificates.54. Incorrectly dressed competitors/helpers willnot be allowed access to the awards area.TROPHY AWARDS:55. An individual trophy is presented to eachwinner entered into one of the following:> Bur Juman Young Chef 2012 Winner> Bur Juman Young Chef 2012 1stRunner-Up> Bur Juman Young Chef 2012 2ndRunner-Up56. Each trophy is presented to thecompetitor gaining the highest totalnumber of marks gained from all therequired classes.57. The classes which must be entered inorder to qualify for the winning of a trophyare mentioned on the entry form for thatparticular trophy.COPYRIGHT:58. All exhibitors and competitors assign allrights concerning videos, photographs,menus, recipes, exhibits, sound recordingsetc. to the Emirates Culinary Guild.OFFICE HELP:59. Please NB that the ECG secretariatis forbidden to extend any office oradministration assistance to anyindividual competitor.60. Competitors must ensure that they are inpossession of all required menus, recipes,descriptions and office materials beforeattending at competition.DISCLAIMER:61. The organisers are entitled to cancelor postpone the Salon, or to alter theduration, timing or schedule of anyevent.62. The organisers reserve the rightto cancel any classes or limit thenumber of entries or extend, modifyor revoke any of the rules andconditions without being held liablefor any claims for compensationwhatsoever.63. The organisers will not under anycircumstances be held liable orresponsible for the loss or damage of anyexhibit, equipment, goods or personaleffects.Resume of Classes for EntryNo. Class Description1. Practical Cake Decoration2. Three Tier Wedding Cake3. Friandises, Petits Four, Pralines,Nougatines, etc.4. Four Plates of Dessert by NESTLECHOKELLA5. Bread Loaves and Showpiece6. Fruit and Vegetable Carving Showpiece7. Open Showpiece8. Practical Fruit and Vegetable Carving9. Tapas, finger food & Canapés10. Three-Course Gourmet Dinner Menu11. Practical Cookery - Emirati Cuisine – 3Dishes: Balalit, Margougat Al Khudhar,Kabeesa12. Practical Cookery - Arabic Mezzeh13. Practical Cookery - Local Sustainable Fish14. Practical Cookery – Chicken by IFFCO ALKHAZNAEntrants for Title of 2012 SummerChefmust enter the three classes 10 – 11 – 14and cannot enter any other classes.Practical Pastry01: Practical Cake Decoration1. Decorate a single-tier cooked sponge cake.2. Two-and-a-half-hours duration.3. All decorating ingredients must be edible.4. No pre-modeled garnishes are permitted.5. All decorations and fillings must be madeor mixed in real time.6. Chocolate and royal icing can be prepreparedto the basic level, e.g. temperedchocolate.7. Competitors are to provide their ownsponge base of 30cm diameter; or 30cmsquare.8. Competitors must choose only one shapecake with which to work.9. Competitors must provide all ingredients,utensils, and small equipment required.10. A standard buffet table will be provided toeach competitor.11. All cakes will be displayed until the end ofthe competition day and will be disposedof by the organizer if not collected by thecompetitor.Pastry Displays02: Three-Tier Wedding Cake1. All decorations must be edible and madeentirely by hand.2. Pillars or stands, maybe inedible but,unless decorated by hand, must be plainand unadorned.3. Fine, food-quality wiring is allowed forthe construction of flowers and the like,but must be properly wrapped and/orcovered with flower tape or paste.4. Royal icing, pastillage, pulled sugar, etc.,may be used in the construction, but thefinished display must not be dependenton these items.5. The bottom layer of the cake must beedible.6. Inedible blanks may be used for the twotop layers.7. A portion of the bottom layer is to bepre-cut and placed next to the exhibit fortasting.8. A typewritten description and a recipe isrequired.9. Maximum area w60 cm x d75 cm.10. Maximum allowable total height(including socle or platforms) is 75cm.The Emirates Culinary Guild is a member of the World Association of Chef's SocietiesThe Emirates Culinary Guild is a member of the World Association of Chef's Societies50 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 51

Rules & Classes03: Friandises/Petits Four/Pralines/Nougatines1. Eight varieties.2. Six pieces of each variety (48 piecestotal).3. Freestyle presentation with small showpiece.4. Showpiece will not be judged.5. Written description mentioning thetheme is required.6. Typed recipes are required7. Maximum area w90 cm x d75 cm.04: Chokella by Nestle- Four Plates of Dessert1. Four different desserts, each for one person.2. Each dessert presented singly on anappropriated plate.3. Presentation to include a minimum of onehot dessert (presented cold).4. Two of the desserts must containNestle CHOKELLA as a main ingredient.5. Written description and typed recipesrequired.6. Tasting will be part of the judging processif deemed necessary to determine qualityand authenticity.7. Maximum area w90 cm x d75 cm.Class 05: Bread Loaves and Showpiece1. Prepare and present at least four typesof breads (competitor’s choice) and fourtypes of breakfast pastries.2. Exhibit is to be displayed with a breadshowpiece.3. The showpiece will be included in thejudging criteria.4. Each individual to prepare his dough andbake his breads at his place of work andbring them to the competition for judging.5. Types recipes required6. Maximum area w90 x d75cmArtistic Displays06: Fruit and VegetableCarving Showpiece1. Freestyle presentation.2. Using fruit and/or vegetables3. Light framing is allowed, so long as theconstruction of the piece does not dependupon it.4. Maximum area w60 cm x d75 cm.5. Maximum allowable total height(including socle or platforms) is 55cm.07: Open Showpiece1. Freestyle presentation (but see Rules andRegulations for themes to avoid).2. Only showpieces made of edible foodmaterial will be accepted for adjudication.3. Maximum area w90 cm x d75 cm.4. Maximum allowable total height(including socle or platforms) is 75cm.08: Fruit and/or VegetableCarving Practical1. Freestyle.2. 90 minutes duration.3. Hand carved work from competitor’s ownfruit\vegetables.4. Competitors to use own hand-tools andequipment.5. No power tools permitted.6. Pre-cleaned, peeled material is allowed,but pre-sliced/carved will result indisqualification.7. Each competitor will be supplied with astandard buffet table on which to work.09: Presentation of Tapas,Finger Food and Canapés1. Produce eight varieties.2. Six pieces of each variety (total 48 pieces)3. Four hot varieties4. Four cold varieties5. Hot food presented cold6. Food coated with aspic or clear gelatin forpreservation7. Presentation on suitable plate/s orplatter/s or receptacles.8. Eight pieces should correspond to oneportion.9. Name and ingredient list (typed) of eachvariety required.10. Maximum area 60cm x 80 cm.10: Three-Course GourmetDinner Menu - Static Display1. Present a plated Three-course gourmetmeal for one person2. The meal to consist of:> An appetiser,> A main course with local sustainable fishas its main protein component.> A dessert.3. Hot food presented cold on appropriateplates.4. Food coated with aspic or clear gelatinefor preservation.5. Typewritten description and typed recipesrequired6. Maximum area w90 cm x d75 cm.7. Entry of this class is mandatory for thoseentering for the Bur Juman Young Chef2012 trophy.11: Practical Cookery - Emirati Cuisine -Balalit, Margougat Al Khudhar, Kabeesa1. The three dishes that must beprepared are:> Balalit,> Margougat Al Khudhar,> Kabeesa.2. Prepare and present two individuallyplated portions of each dish.3. Time allowed: 60 minutes to present allthree recipes.4. Emirati cuisine with traditionalpresentation.5. Competitors must bring with themplates/bowls for presentation andall necessary mise-en-place for themeals.6. Competitors are to provide their own pots,pans, tools and utensils.7. The judges will check appliances andutensils for suitability.8. Typewritten description and recipes arerequired.9. Entry of this class is mandatory for thoseentering for the Bur Juman Young Chef2012 trophy.12: Arabic Mezzeh - Practical Cookery.1. Prepare and present, within one hour, threeThe Emirates Culinary Guild is a member of the World Association of Chef's SocietiesThe Emirates Culinary Guild is a member of the World Association of Chef's Societies52 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 53

Rules & Classesvarieties of hot mezzeh and three varieties ofcold mezzeh.2. Total mezzeh to be sufficient for 4persons.3. No more than one of the following fourvarieties is allowed to be presented> Hommous, Moutabel, Tabouleh,Fatouche.4. The style of each variety of mezzeh can bethat of any of the following countries:> Lebanon> Syria> Jordan> Morocco> Egypt> Tunisia5. Dishes must represent a variety of cookingmethods.6. Two Portions of the mezzeh will be servedin the public restaurant; the other twoportions will go for judging.7. No ready- made products are allowed.8. Sauces must be assembled and finishedat the competition.9. Competitors are to provide their own mezzehbowls.10. Extra points will be awarded for new style/innovative and creativities in the mezzehwithout losing the authentic flavour ofthe dishes.11. Typewritten description and recipes arerequired mentioning the country of originof each dish.12. Typed recipes are required mentioning thecountry of origin of each dish.13: Practical Cookery– Local Sustainable Fish1. Prepare and present, within one hour, oneappetiser and one main course for twopersons, using a local fish as the main proteiningredient of the main course.2. The appetiser does not necessarily need tocontain fish.3. Present the appetiser after 45 minutes ofthe start of the competition.4. Present the main course after 60 minutesof the start of the competition.5. All dishes are to be served in a westernstyle presentation.6. Dishes must be presented on individualplates with appropriate garnish.7. Competitors must bring with them plates/bowls for presentation and all necessarymise-en-place.8. Typed recipes are required.20: Practical Cookery – Al Khazna Chicken9. Prepare and present four identicalindividually plated main courses usingchicken as the main protein ingredient.10. Time allowed one hour11. Dishes must be presented on individualplates with appropriate garnish.12. Competitors must bring with them plates/bowls for presentation and all necessarymise-en-place.13. Typed recipes are required.14. Entry of this class is mandatory for thoseentering for the Bur Juman Young Chef2012 trophyPractical Cookery ClassesThese notes pertain to all practical cookeryclasses including the Arabic and EmiratiCuisines. They should be read in combinationwith the brief of the class entered.Due to the fact that only one hour is givento complete the competition; competitorsare allowed to bring with them an extensivemise-en-place. However, there arerestrictions on how much pre-preparationthe judges will tolerate. In all cases, thepreparation, production and cooking skillsof each competitor must be demonstratedduring her/his time in the kitchen.1. All food items must be brought to thecompetition area in hygienic, chilledcontainers: Thermo boxes or equivalent.Failure to bring food items chilled willresult in disqualification.2. All dishes are to be served in a style equalto today’s modern presentation trends.3. Portion sizes must correspond to a threecourserestaurant meal.4. Dishes must be presented on individualplates with appropriate garnish notexceeding 250g total food weightexcluding sauces.5. In some cases, the organisers will supplythe plates (which must be used) in othercases competitors are required to bringtheir own bowls/plates. For clarification,see the brief of the class entered.6. Competitors must bring with themall necessary mise-en-place preparedaccording to WACS guidelines in the hotkitchen discipline.7. Competitors are to provide their own pots,pans, tools and utensils.8. The judges will check appliances andutensils for suitability.9. The following types of pre-preparation canbe made for the practical classes:> Vegetables/fungi/fruits; washed & peeled– but not cut up or shaped.> Potatoes washed and peeled – but not cutup or shaped.> Onions peeled out but not cut up> Basic dough can be pre-prepared.> Basic stocks can be pre-prepared.> Basic ingredients may be pre-weighed ormeasured out ready for use.> Fish may be scaled and filleted and thebones cut up.> Meat may be de-boned and the bonescut up.10. No pre-cooking, poaching, etc. is allowed.11. Re farces, garnishes, accoutrements:at least 20% of any and all ofthese must be prepared in frontof the judges to demonstrate thecompetitor’s skill.12. Within 10 minutes after the end ofthe competition, competitors musthave the kitchen thoroughly cleanedand tidied and ready for the nextcompetitor to use.13. Typewritten description and recipes arealways required. Sometimes, two copies ofthe recipe are required.The Emirates Culinary Guild is a member of the World Association of Chef's SocietiesThe Emirates Culinary Guild is a member of the World Association of Chef's Societies54 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 55

Rules & ClassesNo. Class Description1. Cake Decoration - Practical2. Wedding Cake Three-Tier3. Four Plates of Dessert4. Pastry Showpiece5. Baked Bread Showpiece6. Friandises Petites Four Pralines Nougatines7. Chocolate Carving Showpiece8. Fruit & Vegetable Carving Showpiece9. Open Showpiece10. Australian Lamb Five-Course GourmetDinner Menu11. Tapas, Finger Food and Canapés12. New Arabian Cuisine13. An Arabian Combination – Practical Cookery14. Individual Ice Carving15. Ice Carving Team Event16. Practical Fruit & Vegetable Carving17. Fish & Seafood - Practical Cookery18. Australian Beef - Practical CookeryBriefs of the Classes for EntryLA CUISINE BY SIALClass 01: Cake Decoration - Practical1. Decorate a pre-baked single cake base of thecompetitor’s choice.2. Two-and-a-half-hours duration.3. All decorating ingredients must be edibleand mixed on the spot.4. No pre-modelled garnish permitted.5. Chocolate and royal icing can be prepreparedto the basic level, e.g.. temperedchocolate can be brought.6. Competitors must provide all ingredients,cake base, utensils, and small equipmentrequired.7. The cake base must a minimum size of30cm X 30cm or 30cm Diameter.8. A standard buffet table is provided for eachcompetitor to work upon.9. Water, electricity and refrigeration mightnot be available.10. All cakes will be displayed until the end ofthe Salon and will be disposed of by theorganizer.11. The cake will be tasted as part of judging.12. The Judges will cut the cake.Class 02: Three-Tier Wedding Cake1. All decorations must be edible and madeentirely by hand.2. Pillars or stands may be inedible but, unlessdecorated by hand, must be plain andunadorned.3. Fine, food-quality wiring is allowed for theconstruction of flowers and the like, butmust be properly wrapped and covered withflower tape or paste.4. Royal icing, pastillage, pulled sugar, etc.,may be used in the construction, but thefinished display must not be dependent onthese items.5. The bottom layer of the cake must be edible.6. Inedible blanks may be used for the two toplayers.7. Typewritten description and recipes arerequired.8. Maximum area w60 cm x d75 cm. Maximumallowable total height (including socle orplatforms) is 75cm.Class 03: Four Plates of Dessert1. Prepare four different desserts, each for oneperson.2. Each dessert presented singly on anappropriated plate.3. Presentation to include a minimum of onehot dessert (presented cold).4. Typewritten description and recipes arerequired.5. Tasting will be part of the judging process ifdeemed necessary to determine quality andauthenticity.6. Maximum area w90 cm x d75 cm.Class 04: Pastry Showpiece1. Freestyle display.2. Edible media, marzipan, pastillage, sugar,pulled-sugar, croquant, etc., may be used,singly or in mixed media.3. Written description required.4. Maximum area w90 x d75cm.5. Exhibit can be no more than 90cm. inheight including base or socle where used.Class 05: Baked Bread Showpiece1. Freestyle display of a bread showpiece.2. Maximum area w90 x d75cm3. Exhibit can be no more than 90cm. inheight including base or socle where usedClass 06: Friandises Petites Four PralinesNougatines1. Five varieties.2. Six pieces of each variety (30 pieces total).3. Freestyle presentation.4. Required one extra piece of each varietyon a separate small platter for judges’tasting.5. Written description mentioning the themeis required.6. Typewritten recipes are required.7. Maximum area w90 cm x d75 cm.Class 07: Chocolate Carving Showpiece1. Free-style presentation.2. No frames or supports.3. Natural colouring is allowed.4. Minimal glazing is allowed.5. No moulded work.6. Maximum area: w80 cm x d75 cm.7. Exhibit can be no more than 75cm in heightincluding base or socle where used.Class 08: Fruit & Vegetable CarvingShowpiece1. Freestyle presentation.2. Light framing is allowed, but the constructionof the piece must not depend upon it.3. Maximum area w60 cm x d75 cm.4. Exhibit can be no more than 55 cm in heightincluding base or socle where used.Class 09: Open Showpiece1. Freestyle presentation.2. Only showpieces made of edible foodmaterial will be accepted for adjudication.3. Maximum area w90 cm x d75 cm.4. Exhibit can be no more than 75 cm. inheight including base or socle where used.Class 10: Australian Lamb Five-CourseGourmet Dinner Menu1. One dish must contain Australian Lamb as amain component.2. Present a plated five-course gourmet mealfor one person3. The meal to consist of:The Emirates Culinary Guild is a member of the World Association of Chef's SocietiesThe Emirates Culinary Guild is a member of the World Association of Chef's Societies56 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 57

Rules & Classes> A cold appetiser,> A soup,> A hot appetiser,> A main course with its garnish> A dessert.4. Hot food presented cold on appropriateplates.5. Food coated with aspic or clear gelatin forpreservation.6. Total food weight of the 5 plates should be600/700 gms.7. Typewritten description and typed recipesrequired8. Maximum area w90 cm x d75 cm.Class 11: Presentation of Tapas, Finger Foodand Canapés1. Produce eight varieties.2. Six pieces of each variety (total 48 pieces)3. Four hot varieties4. Four cold varieties5. Hot food presented cold6. Food coated with aspic or clear gelatin forpreservation7. Presentation on suitable plate/s or platter/sor receptacles.8. Eight pieces should correspond to one portion.9. Name and ingredient list (typed) of eachvariety required.10. Maximum area 60cm x 80 cm.Class 12: New Arabian Cuisine1. One dish must contain dates as a majorcomponent.2. One dish must contain sustainable UAE fishas a major component.3. Present a plated five-course gourmet menufor one person.4. Free style presentation.5. All menu ingredients used must be thosefound in the Arabian Gulf area.6. To be prepared in advance, and presentedcold on appropriate plates.7. Food coated with aspic or clear gelatin forpreservation.8. Dishes are to be presented in an up-to-datesetting and decoration.9. The meal to comprise:> A cold appetiser> A soup> A hot appetiser> A main-course with appropriate garnish> A dessert.10. Total food weight for the entire menushould be 600/700 gms.11. Typewritten description and recipes arerequired.12. Maximum area 90w cm x 75d cmClass 13. An Arabian Combination.1. Two-person team.2. One team member must be at or below therank of Chef de Partie.3. Prepare two servings of each of thefollowing:4. Four types of cold mezzeh.5. Three types of hot mezzeh.6. One main course.7. One Dessert8. Time allowed 90 minutes, i.e. the final coursemust be served to the judges within ninetyminutes of the start of the competition.9. Cold items can be brought ready, but mustbe dished and decorated in real time at thecompetition.10. Preparation and cooking of the hot mezzehand the main course must be done in realtime at the competition.11. Ingredients used must be those easyavailable in an Arabic kitchen, e.g. nomussels, salmon, scallops, etc.12. Taste, innovation and nouvellepresentation and the inclusion of Emiratedishes with in the food are the keynotesto this class.13. The food to be served by the competitorsto the judges in the sequence thecompetitors wish.Class 14: Individual Ice Carving1. Freestyle.2. 90 minutes duration.3. Hand carved work from one large block ofice (provided by the organisers).4. Competitors to use own hand-tools andgloves.5. A non-slip mat is mandatory.6. Before the competition starts, competitorswill be allowed 30 minutes to arrange andtemper the ice block.7. The use of power tools is forbidden.Class 15: Ice Carving Team Event1. Freestyle.2. Two persons per team3. 120 minutes duration.4. Hand-carved work from three large block ofice (provided by the organisers).5. Competitors to use own hand-tools andgloves.6. Non-slip mats are mandatory.7. Great care must be taken with health andsafety considerations. If an exhibit becomesin any way unstable or dangerous tocompetitors or public, it will be dismantledand destroyed by the organizers.8. The use of power tools is forbidden.Class 16: Practical Fruit & Vegetable Carving1. Freestyle.2. 120 minutes duration.3. Hand carved work from competitor’s ownfruit\vegetables.4. Competitors to use own hand-tools andequipment.5. No power tools permitted.6. Pre-cleaned, peeled material is allowed,but pre-sliced/carved will result indisqualification.7. Each competitor will be supplied with astandard buffet table on which to work.Class 17: Fish & Seafood - Practical Cookery1. Time allowed 60 minutes2. Prepare and present four identical maincourses using fish/shellfish as the mainprotein item.3. Present the main courses on individualplates with appropriate garnish andaccoutrements.4. Typewritten recipes are required.Class 18: Australian Beef - Practical Cookery1. Time allowed 60 minutes2. Prepare and present four identical maincourses using Australian beef as the mainprotein item.3. Present the main courses on individualplates with appropriate garnish andaccoutrements.4. Typewritten recipes are required.Notes on the Practical Cookery ClassesThese notes pertain to all practical cookeryclasses. They should be read in combinationwith the brief of the class entered.The Emirates Culinary Guild is a member of the World Association of Chef's SocietiesThe Emirates Culinary Guild is a member of the World Association of Chef's Societies58 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 59

Rules & ClassesNew MemberDue to the fact that only one hour is givento complete the competition; competitorsare allowed to bring with them an extensivemise-en-place. However, there are restrictionson how much pre-preparation the judgeswill tolerate. In all cases, the preparation,production and cooking skills of eachcompetitor must be demonstrated during her/his time in the kitchen.1. All food items must be brought to theSalon in hygienic, chilled containers:Thermo boxes or equivalent. Failure tobring food items chilled will result indisqualification.2. All dishes are to be served in a style equal totoday’s modern presentation trends.3. Portion sizes must correspond to a threecourserestaurant meal.4. Dishes must be presented on individualplates with appropriate garnish notexceeding 250g total food weightexcluding sauces.5. Unless otherwise stated, competitors mustsupply their own plates/bowls/platters withwhich to present the food.6. Competitors must bring with themall necessary mise-en-place preparedaccording to WACS guidelines in the hotkitchen discipline (www.wacs2000.org).7. Competitors are to provide their own pots,pans, tools and utensils.8. All brought appliances and utensils will bechecked for suitability.9. The following types of pre-preparation canbe made for the practical classes:> Vegetables/fungi/fruits; washed &peeled – but not cut up or shaped.> Potatoes washed and peeled – but notcut up or shaped.> Onions peeled but not cut up> Basic dough can be pre-prepared.> Basic stocks can be pre-prepared.> Basic ingredients may be pre-weighed ormeasured out ready for use.> Fish may be scaled, gutted de-finned andde-gilled, but must otherwise be brought tothe competition whole.> Meat may be de-boned and portionedand the bones cut up.10. No pre-cooking, poaching etc. is allowed.11. No ready-made products are allowed.12. No pork products are allowed.13. No alcohol is allowed.14. If a farce is to be used for stuffing,filling, etc., at least one of the fourportions of the farce must be preparedin front of the judges to show thecompetitor’s skill15. No help is allowed to be given to thecompetitor once the competition starts;the coaching of a competitor from thesidelines will result in the competitor beingdisqualified.16. Within 10 minutes after the end ofthe competition, competitors musthave the kitchen thoroughly cleanedand tidied and ready for the nextcompetitor to use.17. Two copies of the recipes typewritten arealways required.18. Submit one copy of the recipe/s to the clerkwhen registering.19. Submit one copy of the recipe to the dutymarshal at the cooking station.The Emirates Culinary Guild is a member of the World Association of Chef's SocietiesKulpreet S. Sahni, Director, HK Enterprisesreceiving receiving the membership certificate fromUwe Micheel, President, Emirates Culinary Guild.HK EnterprisesSince its establishment in 1987,HK has played an important andprominent role in the foodservicesindustry. Having been a pioneerin the frozen food sector, HK hastoday grown to supply a wholerange of food products. It is todayconsidered one of the leadingfoodservices company in the UAE,being one of the few firms that canprovide a wide range of frozen andnon-frozen food products.HK Enterprises have invested inhigh quality infrastructure to ensureclient needs are met. The company isHACCP certified and in the process ofISO certification.THEY MAINTAIN THEIR MISSIONSTATEMENT WHICH IS TO RENDERTHE UTMOST IN CUSTOMER SAT-ISFACTION AND TO LEAD MARKETTRENDS.1. The Frozen division operates outof custom-built cold stores in AlQuoz, Dubai. The company hasadditional cold storage capacity inRashidya, Dubai investments Parkand Abu Dhabi. Its strong networkof retail supplies covers over 400outlets daily. The company’s dailysales network covers a wide base ofclientele including hotels, restaurants,ship chandlers, catering,companies and airports. HK isproud to be considered one of thelargest poultry importers in theUAE, with monthly imports of over3000MT of whole chicken grillersand chicken parts.2. The DRY DIVISION distributes acomplete range of canned producefor the HORECA sector. We representvarious brands for sauces andcanned produce. Some of our primeagencies include DEE THAI sauces,GOLD REEF fruits, MARA products.With its main clientele being thecatering segment (i.e. hotels, restaurants,institutions), the dry divisionhas focused the expansion of itsproduct range for the chef’s use. Allproducts are available in larger cateringpacks.60 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 61

member directoryAdvanced Baking Concept LLC (Probake)Syed MasoodMobile: +971.55.220.1475Email: masood@abcbaking.comAnna PetrovaMob 050-9121337email: anna@abcbaking.comVivek JhamMob: 055-4498282email: vivek@abcbaking.comAgthia Consumer Business DivisionMs. April McMahanFood Service Manager+971 50 8408 814april.hendreschke@agthia.comAl Ghurair – Foodservice DivisionMr. Sameer KhanMobile No: 050 4509141Office No: 04 8852566Email: SameerK@alghurairgroup.comAl SeerMr. Himanshu ChotaliaTel: 04 3725425/432Mobile: 050 3561777Email: himanshu.chotalia@alseer.comANGT LLC – NONIONS / SIPPYAshwin RuchaniMarketing ManagerT: +9714 3523525,M: +97155 8964874Email: impex@angtnonions.comArab Market & Finance, Inc.Ms. Lina KanaanTel: +961-1-740378 / 741223 / 751262Email: linak@amfime.aeAramtecMr. Syed Iqbal AfaqEmail: syediqbal@aramtec.comASAAT (Al Sharq Al Aqsaa Trading Co)Majid AliBusiness Development Manager+97150 553 0997majid@asaat.comAtlantic Gulf TradingAndy Fernandes, Manager Admin & SalesP.O.Box 2274, Dubai,U.A.E.Tel: +971 4 3589250Fax: +971 4 325 4961Mobile:+971 50 5096594andyfernandes@atlanticgulftrading.comwww.atlanticgulftrading.comBakemart InternationalMr. K.Narayanan Manager - OperationsMob : 00971 505521849Phone : 00971 4 2675406Email - bakemart@eim.aeknarayanan@-bakemart.aeBarakat Quality PlusMr. Jeyaraman SubramanianTel: 009714 8802121Email: jr@barakat.comMr. Mike WunschTel: 009714 8802121Email: mikwuuae@emirates.net.aeBaqer MohebiMr. Radwan MousselliMobile No: 050 387 2121Office No: 04 3417171Email: radwan.bme@mohebi.comBocti OverseasEric Torchet, Office No: 04 3219391Boecker Public Health Food SafetyMr Antoine A SaterOffice No: +961 (3) 209 817Email: ceo@boecker.comBragard LLCMr. Nicolas DujardinMobile No: 050 1490535Email: Nicolas.dujardin@bragard.comConvothermMr. Gerhard EichhornTel: +49 (0) 8847 67 815Fax: +49 (0) 8847 414Mobile: +49 (0) 176 17617252UAE mobile: +971 (0) 56 6047411Mail: g.eichhorn@convotherm.deCustom Culinary –Griffith LaboratoriesMr. Khaled HamzaMobile No: 050 2880380Office No: 04 8818525Email: khamza@griffithlaboratories.comDiamond Meat Processing Est. (Al Masa)Suresh K.P+971 4 2671868+971 50 6554768sureshkp@etazenath.comDiverseyPeter K. George, Marketing Manager,Middle East North East Africa (MENEA)Contact #+97155 2241368ECG Corporatemember directoryDOFREEZE LLCMr. Aamer FayyazTel: 04 3476320Email: afayyaz@emirates.net.aeEcolab Gulf FZEMr. Andrew AshnellMobile No: 050 5543049Office No: 04 88736 44Email: andrew.ashwell@ecolab-gulf.aeElectroluxMr. Mauro ZanchettaEmail: mauro.zanchetta@electrolux.itElfab Co.Ms. Sabiha A. MasaniaExecutive SecretaryElfab Co. L.L.C., P.O. Box 3352Dubai Investments Park, Phase 2Jebel Ali, Dubai, UAETel.: 9714 8857575Direct: 9714 8857787Fax.: 9714 8857993Mobile : 97150 8490250Email: elfab@emirates.net.aeEMF Emirates LLCMr. Pierre FeghaliMobile No: 050 4533868Office No: 04 2861166Email: pierre@emf-emirates.aeEmirates Snack FoodsMr. Ron PilnikMobile No: 050 6572702Office No: 04 267 2424Emai: rdpesf@emirates.net.aeFaisal Al Nusif Trading LLCMr. Thomas DasMobile No: 050 625 3225Office No: 04 3391149Email: fantco@emirates.net.aeFanar Al Khaleej TrMartin MathewAsst Sales Manager- Hotel and Catering DivisionMobile: +971 50 2638315Phone: +971 6 5343870E-mail: mmathew@fanargroup.aeFarm FreshFeeroz HasanBusiness Development ManagerAl Quoz, P.O Box 118351, Dubai, UAEOffice No : +971 (0) 4 3397279 Ext: 253Fax No : +971 (0) 4 3397262Mobile : +971 (0) 056-1750883FonterraMr. Amr W FarghalOffice No: 04 3388549Email: amr.farghal@fonterra.comFrisch & FrostMr. Hans BoettcherMobile No: 0049 1629069053Email: h.boettcher@frisch-frost.atGreenhouseMr. Petros HadjipetrouMobile No: 050 6282642Office No: 06 5332218/19Email: greenhse@emirates.net.aeGulf Food Trade - UAECharles.S.SidawiFood Service DepartmentTel: 04 - 3210055Fax: 04 - 3435565Mob: 050 - 8521470E-mail: charles.sidawi@gftuae.comGulf Seafood LLCMr. Tarun RaoMarketing ManagerPO Box 61115Dubai- UAET: +9714 8817300 extn 103F: +9714 8817274Cell : +971 50 5593121tarun@gulfseafood.aeWebsite : www.gulfseafood.aeHoreca TradeMr. Hisham JamilOffice No: 04 347 71 66Email: hisham.jamil@horecatrade.aeIFFCO FoodserviceMr. Syed Kazim NajamMobile No: 050 634 5481Office No: 06 5029239Email: Snajam@iffco.comIqdam InternationalStefan MenzelBusiness Development Managertel: 04 321 6003Mobile: 050 4514593stefan@iqdam.comJM Metal Trading LLCMr. Bassam Yamout+971-4-2946284JohnsonDiversey GulfMr. Marc RobitzkatMobile No: 050 459 4031Office No: 04 8819470marc.robitzkat@jonhnsondiversey.comJohn Holt FoodsMr. Alen ThongTel: 0097150 347 20 49Email: jathong@emirates.net.aeLamb WestonMr. Sajju BalanMobile No: 050 4907980Email: sajjubalan@lambweston-nl.comMasterbakerMr. Sagar SurtiGeneral Manager – OperationsMob:- 00971 50 5548389Phone:- 04 3477086Email :- sagars@uae.switzgroup.comMeat Livestock Australia (MLA)Rodney SimsOffice: +973 17223003Mobile: +973 39965655Email: rsims@mla.auMitras InternationalTrading LLCMr. Jagdish MenonMobile No: 050 6546661Office No: 04 3523001Email: jagdishm@eim.aeMKN MaschinenfabrikKurt Neubauer GmbH & CoMr. Stephan KammelTel: +49 (5331) 89207Email: km@mkn.deElias RachedBusiness Development ManagerT: +97172041336F: +97172041335M:+971505587477rac@mkn-middle-east.comOcean Fair InternationalGeneral Trading Co LLC.Lorena JosephTel: +971 4 8849555Mobile: +971 50 4543681Email: lorena@oceanfair.comNestlé Professional MEMr. Vikram SubbiahVikram.Subbiah@ae.nestle.comPear Bureau NorthwestBassam Bousaleh(TEL) 961.1.740378(FAX) 961.1.740393Mobile: 050.358.9197AMFIBeirut LebanonE-mail: BassamB@amfime.comPro ChileCarlos Salas+971 4 3210700carlos@chile-dubai.comRAK PorcelainMr. RaviEmail: ravi@fnbekfc.aeRational International [Middle East]Khalid Kadi-AmeenMobile: +971 50 915 3238k.kadi-ameen@rational-online.comSimon Parke-DavisMobile: +971 50 557 6553s.parkedavis@rational-online.comSADIAMr PatricioEmail: patricio@sadia.aeMr. Daniele MachadoEmail: Daniele.Machado@sadia.com.brSAFCOMr. Ajit SawhneyTel: 009716 5339719Email: ajit@sawhneyfoods.aeSeascape Int’lGeneral TradingMr. Ibrahim Al GhafoorOffice No: 04 3378220Email: ghafoor@seascape.aeSteelite InternationalMr. Gavin DoddMobile: +971 50 6920151Email: gavindodd@ronai.co.ukTarget Bakery & PastryCombination MEMr. Gerhard DebriacherMobile No: +965 682 5428Email: gdebri@emirates.net.aeTECHNOLUXZer Boy A. Rito, Sales ManagerP.O. Box 52530Al Bada, Dubai UAETel. No.: (04) 3448452Fax No.: (04) 3448453Mobile No.: 0555237218Tramontina Dubai UAE LLCMr. Paulo Feyh, General ManagerTECOM C – Dubai Media City.Tameem House, 5th Floor, Off. 501/502Tel.: +971 (4) 450 4301 / 4302Fax.: +971 (4) 450 4303Transmed OverseasMr. Hani KiwanOffice No: 04 334 9993 Ext 386Email: hani.kiwan@transmed.comTruebell Marketing & TradingMr. Bhushant J. GhandiMobile: +971 50 6460532Email: fsd@truebell.orgUnilever Food SolutionsMr. Hisham El TaraboulsyOffice No: 04 8815552US DairyNina Bakht El HalalMobile: 050.358.9197Beirut: 961-740378email: halal@cyberia.net.lbUS MeatLina Kanaan050.358.9197Beirut: 961-1-741223email: LinaK@amfime.comUS PoultryBerta Bedrossian(TEL) 961.1.740378(FAX) 961.1.740393Mobile: 050.358.9197email: BettyB@amfime.comWinterhalter MEMr. Saju Abraham, Sales ManagerMobile: +971 505215702Email: sabraham@winterhalter.ae62 Gulf Gourmet | Aug-Sep 2012 Gulf Gourmet | Aug-Sep 2012 63

BIG DADDY’S BREAD & BUTTERBig Daddy'sBread& ButterImust have been 10 or 11, helping my mom makesandwiches for a small family gathering at home. I wasat the table and around me were hungry cousins andsiblings shouting their requests: “No, I don’t want mustardon mine”…“Can you give me extra cheese?” I was thecenter of attention, and everybody wanted talk to me. Andthe parents, well, one less thing for them to do…after all,I was keeping the kids entertained! But to me it was morethan that. From then on, somehow I always found myselfinvolved at some point of the cooking process. Yes, I hadfound my calling.Don’t get me wrong. I was still a troublemaker just likeany other adolescent boy trying to see how far he can pushthings, but I also had a new passion for food. I loved creatingthe one thing everybody needs.How that little boy came to be known as Big Daddy is astory for another day, but one thing has always stayed truefor me and that’s the thrill I get from seeing a plate of myfood wiped off clean.Some may think food is just fuel for the body to getthings done. But I think it’s a lot more than that. If food wasjust fuel, we would all line up at a ‘food station’, walk in, openour mouths and be fed some mush that has everything thebody needs--kind of like that porridge Neo was fed in Matrixwhen he woke up in Morpheus’ ship. Granted, food fuels thebody, but good food is much more than that.Good food is an art. And like any piece of art that hasendured the test of time, it must have personality and attributes.Not meaning to quantify this art, but for me goodfood must score high in these categories: simplicity, sensoryappeal and accessibility.Good food has to be simplePlease don’t get me wrong, by simple I don’t mean plainor boring. What I mean is that when you take a bite, youshould be able to taste the key ingredients in your dish. Ahamburger should taste like beef and Coq au Vin shouldtaste like chicken. And no, frog legs don’t taste like chicken,nor should they.Unfortunately, food is becoming too generic, whereinstead of developing palates to appreciate ingredients andwww.BDsKitchen.comFrom sandwiches to coq au vin, Big Daddy reminiscesabout a Return to the basics of food that is simple,accessible and appeals to the senses.@BDsKitchen BDsKitchen BigDaddysKitchenoriginal taste, we are changing food to suit simplistic andunrefined palates.Indulge all the sensesGood food should appeal to all the senses. Taste is selfexplanatory.However, before you can taste your food, youtouch it, see it, or hear it being prepared. If the chef is doingit right, you will also definitely get a whiff of what you areabout to be presented.Did you ever order fajitas because you heard the meatsizzle on the hot cast iron as it passed you by on its way tothe next table? Or buy extra bread from the grocer’s becausethe whole store smelled of fresh bread, with the loaves stillwarm to the touch? How about the last time your mouthwatered at the sight of limes being squeezed on TV? Goodfood has to entertain all the senses, only then will you becompletely satisfied and ask for seconds.Good food is accessibleI feel that some foods have lost their charm and nostalgicvalue. Blueberry pancakes are always best during blueberryseason, same with strawberry tarts and peach cobblers.Thanks to enhanced food cultivation and farming, we canget fresh strawberries all year long that taste kind of likecardboard! I wish we could go back to a time when you gotingredients only during their season for a few weeks out ofyear, and they tasted right.Aside from being available at the right time, good foodhas to be available at a good price as well. If you want to impress,don’t do it purchasing a $120-plate of Sea bass MAKEit for them! That’s what really counts.Unfortunately, good food is becoming so pretentious,served in smaller portions and sold at higher prices. It hasdeviated from maintaining the integrity of core ingredients.And don’t get me started on the garnish! Some chefs arebuilding a rainforest of herbs on their plates and calling it“art”! That’s not what good food is about. Let’s not lose focushere; what makes a meal memorable is hearing your lovedones in the back ground, tasting fresh and seasonal ingredients,smelling the aromas from the kitchen, using yourhands to feel your food, and all, while catching a smile fromacross the table.I am Big Daddy and this is my Bread & Butter!64 Gulf Gourmet | Aug-Sep 2012Gulf Gourmet | Aug-Sep 201265

CorporateSenior RenewalEmail:SeniorYoung Chef(under 25 yrs below)FOR OFFICIAL USE ONLYFor further information, pleasecontact: Tramontina UAE L.L.CTel.: +971 (4) 450 4301 / 4302tdubai@tramontina.aeFees:Young Member:Senior Members:Affiliate Member:Corporate MemberJunior members will receive a certificate.Above the rank of chef de partie (or senior chef de partie on executive chef’sreconmmendation).Dhs.350/=joining. Includes certificate; member-pin, member medal and ECGceremonial collar. Dhs.150/=per year thereafter.Dhs.350.00 for the first year. Dhs.300 per year thereafter.Dhs. 20,0000 per yearTRAMONTINA’S PROFESSIONAL KNIVES ARE THE BESTOPTION IN YOUR KITCHEN AND IN YOUR BUSINESSThe Professional Knives line from Tramontina is perfect for you if you want the best performance in the kitchen.Made with the best quality stainless steel, they are resistant and can go into the dishwasher. They also havean antibacterial handle, that inhibits the growth of fungi and bacteria. Certified by the National SanitarianFoundation, Tramontina´s Professional Knives are the best option in your kitchen and your business.www.tramontina.comTramontina is a supporter of the ECG.

Gulf Gourmet The new brigadeAug-Sep 2012