Guru and Guide - The Emirates Culinary Guild

Contents384042444652Tasting TexasA news report fromthe Texas Beef MasterChef Seminars in DubaiECG MeetLast month’s Guildmeet sees hugeturnout to networkSweet KoreaChef Daniel conquersDaejeon to be crownedthe world’s second bestUAE RepresentedOur contingentmakes an impactin South KoreaEvents at DaejeonShort stories from the35th WACS Congressheld last monthWACS MomentsOur photo editorbrings back exclusiveimages from the CongressThe Emirates Culinary GuildUwe Micheel, PresidentT: +971-4-340-3128F: +971-4-347-3742E: theguild@emirates.net.ae6 Gulf Gourmet | June-July 2012ulfourmet32Created on behalf ofThe Emirates Culinary Guild byAquin George andAmaresh BhaskaranP. O. Box 72280, Dubai, UAE.T: +971-50-504-5033From us, for us.6464New MembersNew and renewedcorporate membersof the ECGMember DirectoryA listing of all ECGcorporate membersEditorAquin Georgeeditor@gulfgourmet.netContributorsSunaina SajasLincy VargheseShama TholotPhoto EditorAmaresh Bhaskaranamaresh@gulfgourmet.netDesignPeeCeeSalesAndrew Williamsadvertise@gulfgourmet.netEnhance your culinary creations…with cheese from the United StatesPepper Jack: Crafted in the United States, captivating chefs around the world“The U.S. Pepper Jack cheese makes a nicecreamy blend with the deep flavors of theroasted vegetables. The pepper heat fromthe cheese is a great combination with arich red sauce, but also works well in awhite sauce. Don’t forget to top the dishwith some U.S. Parmesan or U.S. Asiago.”– Chef John Esser, Consultant Chef for USDECRoasted Mushroom and U.S. Pepper Jack RavioliMakes approximately 140 raviolisIngredients:1k cremini mushrooms, quartered300g yellow onions, chopped150g garlic cloves, chopped200ml olive oil2 tbsp Italian herbs, dry1 tbsp salt1 tbsp black pepper700g U.S. Pepper Jack cheese,shredded15g fl at leaf parsley, mincedPasta sheets, thawed (or your ownfresh house-made sheets)U.S. cheese is already available in your market, check today with your local importer/distributoror contact USDEC for a list of local suppliers:USDEC Middle East (AMFI) • Beirut, Lebanon • Email: amfime@cyberia.net.lb • Phone: (961-1) 74378, 741223Did you know…The United States is the world’s largest cheeseproducer, with an award-winning portfolio of over400 premium cheese varieties, from Europeanstylecheeses to American OriginalsProcedure:Pre-heat convection oven to 200 C. Place mushroomsand onion in a large bowl. In small bowl mixgarlic, olive oil, herbs, salt and pepper; pour mixtureover mushrooms and toss well. Place mixture onsheet pans in a single layer. Roast for 10 minutes;decrease oven temperature to 140 C and roast foranother 30 minutes. Take mushroom mixture, chopfi ne and chill. When chilled, mix in cheese and parsley.Place 10g of mixture into each ravioli and seal tightly.Filled ravioli can be steamed or boiled; they can befresh frozen on parchment paper for later use.The U.S. Dairy Export Council (USDEC) is a free resource to help you fi nd additional information on U.S. cheese applications and distribution channels. We are a non-profi t, independentmembership organization that represents the global trade interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders.

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friends of the guildfriends of the guild10 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 11

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CHIEF SPEAKMark Willis, the new Area Vice President at Carlson RezidorHotel Group, tells Aquin George about his passion forcooking, the advantage of working for Carlson Rezidor andwhat it takes to be the best in the businessFrom Chef toChiefIt was only earlier this year that Mark Willis, the formerregional director for Radisson Blu & Hotel Missoni UK,took over as Area Vice President Middle East & SubSaharan Africa at Carlson Rezidor Hotel Group.Willis succeeded Marko Hytonen with added responsibilitiesallowing him to drive the Group’s vision across 46managed hotels in Bahrain, Egypt, Ethiopia, Jordan, Kuwait,Lebanon, Libya, Mozambique, Nigeria, Oman, Rwanda, SaudiArabia, South Africa, UAE, and Zambia.Gulf Gourmet caught up with the executive at his office inDubai Media City. Here are excerpts from the interview:You did start your career as a Chef. Could you tell us moreabout it?My dream role was to be an Executive Chef. In the initialphase of my career I was focused on nothing else but thekitchen. From an early age I worked in the kitchens in theUK and thereafter travelled internationally. I worked in SunCity as Pastry Chef, donned various Chef roles in Europeand was even part of multiple hotel openings. In the MiddleEast, I have worked with Chef Uwe at the IntercontinentalHotels and I was Executive Chef with Intercontinental AlAin. This was 15–20 years ago.So my background is the kitchen, I am a sworn foodie, andthat passion does not leave you.How did you move out of the kitchen? Was the change inroles easy to manage?I had returned from the Middle East to the UK, to open aRadisson property. The people around me at that time sawsomething in me that I definitely didn’t. I was busy in thekitchen when my management discussed my potential, approachedme and gave me an opportunity, which I took.It was part of Rezidor’s Mentee-Mentor programme, whichis a fabulous programme that provides opportunity forsenior management to move in to the role of General Manager.The Mentee-Mentor programme allows people to workwithin different areas outside their skill set. For me thatmeant moving out of the kitchen with immediate effect.It was quite unnerving at first. I suddenly found myself inrevenue meetings and sales meetings and on sales appointment.I don’t think I would have been there. But everybodyhas to start somewhere and that was my start.Rezidor is a company of opportunities and if you areready to put in the effort then they are ready to provideyou with the opportunity. It says a lot about the companyand the people you work with. Looking back at when Ijoined Rezidor in 1998 to where I am today, I must admit,the journey has been fascinating.Today, when you are busy managing multiple hotels andthe many facets within it, how much importance doesF&B receive at your level?Some people may see Food and Beverage as a bit of a sideissue but that’s definitely not the case in Rezidor. Within thehierarchy of Rezidor, we are very lucky. There are a lot of peoplewith an F&B background and there is a lot of focus on it.There are many angles to the F&B discussion at a seniorlevel, especially since it is a profitable area of our business.It’s a key contributor as far as the percentage of revenuegoes. In the Middle East the contribution is significantwith some of the hotels seeing F&B revenue equalling therevenue from rooms or even more.At Rezidor, the advantage is that we see not only the financialaspect of F&B but also the attraction of good, sound,solid and consistent fine-dining experience. F&B areas giveguests an additional reason to come to your location. Forexample, we put a lot of focus in to the breakfast which is akey meal of the day and the super breakfast concept that werun is a good focus which our hotels stick to.Every time we speak to someone senior at RadissonBlu, he or she makes it a point to talk about the superbreakfast…Well yes, it is something we have put a lot of focus into. It isan elaborate breakfast and at the same time a very consistentconcept. We try and have something for everyonewithin the breakfast. There is also a very healthy side, whichis becoming more and more desirable these days. A lot ofimportance is accorded to it.How involved are you with the F&B operations?For me F&B is not all black & white and about financialfigures. It is a very emotional subject. You are talking abouttextures and flavours, all those nice things that makeSo my background is the kitchen,I am a sworn foodie, and thatpassion does not leave you14 Gulf Gourmet | June-July 2012Gulf Gourmet | June-July 201215

CHIEF SPEAKhospitality such a wonderful experience. So I am activelyinvolved. I am a proactive F&B communicator especiallyif something is not as it should be.That said, even though I do have the F&B skillset, I preferutilising the skillset around me. There is a wealth of knowledgewithin our team. People like Chef Uwe Micheel, ourF&B Vice President Michael Neuner and people at our headoffice in Brussels. They assist with projects and activitiesrelated to new restaurant concepts, and beyond.F&B is a very talked about subject at Rezidor.When it comes to communicating of all these things,what is your brief to your Executive Chefs?The brief is clear. Let’s be open and transparent, let’s beaware of new concepts and trends that are there. Theknowledge that Rezidor is quite good at promoting developmentwithin the kitchen is something that colleagues evenin other brands are aware of. So ensure retention of yourkitchen personnel. People development is very important.We try and accommodate people who want a transfer orwould like to experience working within other hotel departments.We are lucky to have a number of properties inDubai should people want to move hotels or stay withinthis location. Also if people want to travel elsewhere, thatopportunity is freely available for them and they do transfer.We have quite good internal transfer records.In terms of ‘talent’ in this part of the world, how easy is itto attract quality people, convert them to employees andretain them in the long run? Is it a big challenge for you?It’s a challenge not just for us and but for everybody in thisindustry. The F&B environment is among the toughest andmost demanding areas of a hotel. A specific type of peoplesucceeds in this environment. Making sure that you attractsuch people is the first hurdle and we put the relevant effortin to that. But we are very focused on retention, developmentand career progression.Now with Carlson and Rezidor coming together whatchanges have happened?The impact of F&B at this time is pretty minimal and whatimpact it would have going forward is something we willneed to wait and see. It is a strategic alliance that will focuson sales, sharing best practice, and more.My advice especially if you arecoming in is, learn your trait. Learnthe ground rules. Don’t run beforeyou can walkDo you still find the time to cook at home?All the time. If we are eating, if entertaining as family or ifI have friends over to my house. My wife is actually a verygood cook. I have five sisters who are also very good cooks.So if we are doing anything and I am there I am cooking.I am not very good at letting everybody else cook while Iwatch. I believe that in a home environment there is nothingbetter than cooking with friends and getting peopleinvolved in what you are doing.Some of Rezidor’s restaurants have stood the testof time. How do you maintain these brands in anenvironment where there is a new restaurant every otherday and people are constantly innovating?There are restaurants all over the world and I can think ofa few that are able to maintain a certain level of notorietyin a positive way over a long period of time. Trend restaurantscome and go and they have a 2 to 4-year shelf life.But then there are these anomalies like the Fish Market andthe Shabestan, where I recently tried to book a table for mywife and myself but couldn’t get one. Imagine, this is a weekin advance for a restaurant that has been open for over 15years!I think the secret lies in consistency of everything. Ifguests return having enjoyed the experience the last 10times, then you must ensure consistency in everything.At Shabestan, I believe the menu has had minor changes,the concept remains exactly as is and the service is fantasticallyconsistent.What according to you constitutes good food?For me, good food is the last meal that you ate that wasgood. The other day I had lunch at this small sandwich placenear the office called Pascal Tepper. It is not a new highlevel, flamboyant, trendy place to eat. Yet, I had to wait20 minutes for a table because the place is packed with amixed clientele. I ordered a hot fresh shrimp Caesar salad.It’s the best thing I have eaten for a week. Beautifully doneFrench bread, all still warm, fresh from the oven, fantasticservice. That is what constitutes good food.What is your advice for young chefs looking to carve agrowth path for themselves?My advice especially if you are coming in is, learn your trait.Learn the ground rules. Don’t run before you can walk. ChefUwe is a good example for the young chefs coming in thathave gone through the various kitchens at the RadissonCreek. You leave that property with a sound grounding. Ithink this is very important and I believe some of it is missingtoday in our industry.Get the initial knowledge on how to do the basics whichwill lead you through you career. As long as you have joinedwith enthusiasm and a desire to learn, you can progresswithin the kitchen and beyond.16 Gulf Gourmet | June-July 2012Gulf Gourmet | June-July 201217

Cover StoryGuruGuideandIn his interviewto Aquin George,Fujairah RotanaResort & Spa'sExecutive Chef TarekMouriess reveals hislife’s lessons and thesecrets to a successfulcareer in the kitchen18 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 19

Cover StoryFor those of you who’ve been a part of the UAE’sculinary scene long enough, you probably knowwho Chef Tarek Mouriess is. The Egyptian culinaireis among the few Executive Chefs in town whohas dedicated his life to uplifting the culinary standardsof his team as well as thousands of young chefs transitingthrough the country.Not an easy task considering the 52-year-old has spentnearly half his lifetime working in Al Ain and Fujairah,where the total number of chefs working is a small numbercompared to Dubai and Abu Dhabi. Yet, his appetite forhelping young chefs to better themselves has pushed himto support the Emirates Culinary Guild for over two decades.If you visit the Salon Culinaire at Gulfood, you will see himgoing beyond his mandate to teach young competing chefson how to improve their craft. Not just through words, butby rolling up his sleeves.My first memorable tryst with Chef Tarek was during myfeature on Fujairah’s Executive Chefs last year. We werechatting in the corner of a hotel lobby, a hotel where he’snever worked. And practically everyone from the bell boyto young chefs and even the General Manager walked up tohim, just to greet him.The smile on their faces struck me as much as the numberof people that came by to greet him. “You’re a popular personhere,” I told him then. “They’re just very nice people,” hereplied, trying to remain modest.This respect has not come easy to him. Chef Tarek has hadhis share of battles some of which he’s lost but many thathe has won.His first big loss was his father passing away while he waspursuing his studies. He managed to stay the course andgraduated in 1981 from the Technical Institute of Hotels atHelwan University in Cairo. He started as a bus boy with theMena House Oberoi in Cairo. However, six months later hemoved to the kitchen considering his education and passionencouraged him to make the move.He then rose through the ranks, working for a Swisscompany in Egypt, then the Marriott, moved to the Switzerland,and returned six years later as a kitchen instruc-A beautiful looking meal is notgood enough. Take a step back,taste the food and think, ‘Would Igo to a restaurant with my familyand pay serious money for this dishI just created?’ You have to get yourbasics right20 Gulf Gourmet | June-July 2012

Cover Storytor in Cairo. The plethora of experience he had gainedover the years landed him the role of Executive Sous Chefin 1996 at the Hilton Al Ain.“My Executive Chef Mr Chang taught me the finer nuancesof tolerance, resilience, listening and reading,” saysChef Tarek adding, “I wouldn’t say aggressive but as a youngchef I would draw a line. Life was challenging and my focuswas only the kitchen. I never understood the managementpoint of view and I never really saw the big picture.” A starkrevelation from a man, who is arguably, the most calm andcomposed Executive Chef in town today.Six months since joining the Hilton Al Ain, his ExecutiveChef left, leaving him in charge of running the teamand its operations. “During the Gulf War, we catered to2,500 people living in the American military base eachday,” says Chef Tarek.In 1991, Chef Tarek was moved to a Hilton property inDubai as the Executive Sous Chef, during which he had theopportunity to travel extensively. “That experience taughtme a lot. However, I was glad to come back to Hilton Al Ainas Executive Chef in 1996,” he says.Having worked with the Hilton for 20 years he finallymoved to Fujairah Rotana almost three years ago. So whatmade his stay that long with the Hilton and why did hefinally move to Rotana?“I stayed with Hilton long because it is a school where you20yrsHaving worked withthe Hilton for 20 yearshe finally moved toFujairah Rotana almostthree years agolearn every day. They build loyalty and resilience. I moved toRotana because they have a vision, have strong principles,are very focussed on F&B, are extremely quality consciousand are known for taking care of their people. These arethe qualities every chef looks for in a hotel and that’s why Ichose Rotana,” says Chef Tarek22 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 23

Cover StoryChef Tarek Mouriess flanked byhis sons Sharief (left) and Daniel.Chef Tarek’s 21-point Guide toBecoming a Successful Executive ChefBuilding a team, maintaining stability and promotingloyalty is his focus at Fujairah Rotana Resort & Spa locatedin Al Aqah. “Development of people skills is given primeimportance at Rotana. As a company we look at variousways of improving guest experience. This is excellent as itcreates new opportunities for me and my team to improvethe already high standards of our property here,” he says.One of Chef Tarek’s proud achievements is his reductionof wastage in the kitchen at Fujairah Rotana. “We are intorecycling and maximising every part of the raw ingredientsMost youngsters forget tostrengthen their foundation. Foodis an integral part of life. Youare blessed to be able to satisfysomeone’s appetite. If you arenot passionate about preparingfood like your mother, then this isperhaps not the profession for youwe purchase. For example using off-cuts for soups or usingexcess bread for puddings. This is not just to help reduce ourcosts, but also because it is the right thing to do,” he says.Having travelled around the world the Chef says eachcountry pushes for a certain value. “In Switzerland you learnabout punctuality. China teaches team work. Germanyteaches how to achieve results. And the UAE gives you theopportunities that no other country can provide. Here a chefgets the best, the friendliest environment to work in. Youare blessed with everything from exposure to global trendsto high quality ingredients from all seven continents. Youhave no reason to complain here.”Moving the conversation to today’s generation, he says,“While I love the dynamism they bring to the table, I amupset that many of them do not use it constructively. Everyone’sfocused on the monetary aspect of things and veryfew are passionate about their craft.”Elaborating further he says, “If you cannot get simpleand basic cooking right like fried eggs or white bread rollshow can you master complex European or Asian cuisines.Most youngsters forget to strengthen their foundation.Food is an integral part of life. You are blessed to be able tosatisfy someone’s appetite. If you are not passionate aboutpreparing food like your mother, then this is perhaps not theprofession for you.”His advice to young chefs who have just joined the trade1. To become an executive chef you have to be able to think.2. You must have the capability to build a team that you canlead successfully.3. Read and be knowledgeable. Use that knowledge to be ahands-on chef.4. You must learn to listen to your guest as well as your staff.5. Don’t be emotial, be resilient instead.6. Look at simple ideas like your grandma’s cooking forinspiration.7. Learn to walk the talk so that you can lead by example.8. Don’t say we cannot. Instead, have the attitde of ‘we will do’.9. Learn to take calculated risks rather than hide behind thetried and tested.10. Don’t ever panic as you have a huge responsibility on yourshoulders.11. You have to be a people person. This is because youare the central point between the management, theguest and the kitchen staff. So keep a healthy balancebetween the three.12. Be open to your staff. Teach them. Be taught by themabout new things.13. You have to listen to the guest, after all he pays yoursalary.14. You are part of a business. So learn to improve the bottomline for the company.15. Always keep your craft sharp. You cannot afford to be lax.16. Cook with your staff and for your staff as often as possible.Talk to them.17. Have guest contact. You will get insights which otherwiseyou may have never had.18. Be an effective communicator as well as a good listener.19. Always be results oriented or else all your hard work willhave gone in vain.20. Reach the point where a competitor desires to recruit youon board.21. Always respect others and they will respect you back.Respect is earned, not asked for.is simple. “Listen. Listen. Listen,” he says. “Gone are thedays when the Chef hits you or abuses you rampantly. Inour times we had it way tougher than what you guys have. Ihad to cut out images of food from magazines in languagesI could not read and try to recreate them. Today you havethe internet. Take advantage of technology. Don’t let it harmyour progress.”“When you try fusion cuisine, don’t make it confusioncuisine. Think. The other day someone asked me if I hadtasted masala chocolate tea? Who comes up with suchdisastrous concoctions?”He says, “A beautiful looking meal is not good enough. Takea step back, taste the food and think, ‘Would I go to a restaurantwith my family and pay serious money for this dish I justcreated?’ You have to get your basics right. If you don’t saygood morning you won’t say good night. You will just be livingmorning and night and miss the ‘good’ part of it.”The secret to success he says is being passionate. “If youare passionate, stop being in a hurry, cultivate the requiredresilience and stamina, and remain ethical to the craft, youwill rise above the rest to become a leader.I ask him about his favourite cuisine and Chef Tarek24 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 25

Cover StorySadia ChallengeChef Anoop winstrip to ParisSadia Culinary Challenge saw 700 chefs vying for top prizeThe Sadia Culinary Challenge, which searches forchefs with the right mix of talent and taste, foundits winner in Chef Anoop Brelvi, who will soon betravelling to France. He will be put up in a five-starhotel, pampered like a superstar and will have the opportunityto attend workshops at Le Cordon Bleu gastronomyschool to enhance his skills.The challenge was launched with much fanfare earlierthis year at the Gulfood 2012 and is part of Sadia’s efforts tomaintain its connectivity with consumers and clients. Thecompetition extends creativity among chefs using the Sadiaproduct range and also will enable housewives a chance toprepare signature dishes at home using the best recipesthrough the Sadia recipe book and website.Since the announcement of the challenge, over 700 chefsfrom renowned 5-star hotels have been uploading theirown recipes to the dedicated website and the most creativerecipes were shortlisted. Shortlisted chefs were then invitedlast month to showcase their recipes at the InternationalCenter of Culinary Arts Dubai.The judging committee comprised experienced membersof the Emirates Culinary Guild and the best recipeswere selected based on innovation, taste, presentationand chef’s performance. Carlos Boucinha, the runnerup,won a 22-piece cutlery set fully forged by Victorinox– Swiss Army while the second runner-up ZulvidriaZakaria won a 14-piece cutlery set by Victorinox – SwissArmy. All finalists received a customised Santoku’sKnife fully forged by Victorinox – Swiss Army – withtheir names etched on it.reveals his simple lifestyle. “I eat out to understand whatour competitors are doing right or wrong. However, when itcomes to personal likes, I love my mom and my grandma’scooking. I enjoy the smaller joints that serve simple falafelsandwiches or parrotas and bhaaji,” he says.Gone are the days when the Chefhits you or abuses you rampantly.In our times we had it way tougherthan what you guys have. I hadto cut out images of food frommagazines in languages I couldnot read and try to recreate them.Today you have the internet. Takeadvantage of technology. Don’t letit harm your progressIn his free time, Chef Tarek loves to read about Asianphilosophy, watching sport, reading his newspaper andspending time with friends. Holiday for him is going back toEgypt. “I could spend hours sitting by the edge of river Nileor watching the sea,” he says.He would someday like to spend time with the monks inSouth East Asia and hopes to start training and teachingyoung chefs in the future. “I want to share my learning andpass on my knowledge to the next generation,” he says.When I catch his team of chefs off-guard and ask eachone separately about what they like and dislike about him,they all have more or less the same things to say. One ofthem put it best, “He is someone who will not give up onyou. He will neither scream nor let it go. He will patiently beafter you until you correct yourself. It is a pleasure workingwith him. And what I dislike about him is the very samething. He will never let go until I get my act right.”Finally, when we try and find out if there is somethingthat Chef Tarek loves more than just cooking, teaching andphilosophy, his instant reply is, “My sons. Daniel, my elderson who is studying media communication, and Sharief mysecond son who wants to someday be a pilot, are my life. Ilive for them each day.”26 Gulf Gourmet | June-July 2012Gulf Gourmet | June-July 201227

Sadia Challenge1st winner: Anoop BrelviPrize: Trip to Paris in a 5* hotel to attendworkshops at Le Cordon Bleu gastronomy school28 Gulf Gourmet | June-July 2012

Sadia Challenge2nd winner: Carlos BoucinhaPrize: 22-piece cutlery set fully forged byVictorinox – Swiss Army3rd winner: Zulvidria ZakariaPrize: 14-piece cutlery set by Victorinox– Swiss Army30 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 31

Unilever Chef of the yearChef Paul heads toSouth AfricaUnileverpulled-off an exceptionally well-organisedChef of the Year competition earlier thismonth at the Emirates Academy of HospitalityManagement.Eight highly skilled contestants from UAE, KSA, Kuwaitand Qatar competed for a place in the final, which is to beheld this September in South Africa. The winner was PaulBussey, Executive Sous chef from Bonnington Hotel, Dubai.Each contestant had to cook from a mystery box andUnilever Food Solutions products preparing a starter, maincourse and dessert to serve three.The five-star chefs that judged this year’s event includedChef Sacha Triemer, Director Culinary at Atlantis, ChefJoachim Textor, Executive Chef at Media Rotana, ChefMark Patten, Vice President Culinary at the Atlantis, JohnRedding from Chef Middle East, Stephane Buchholzer fromMina Seyahi Complex and our very own Michael Kitts fromthe Emirates Academy of Hospitality Management.The second place went to Maxime le Van, the Kitchenhead of Ambassador Lounge at the Grosvenor House andthe third place went to Georgiy Daniloff from the Grand MilleniumAlwahda in Abu Dhabi.The chefs had an hour to create their recipes and threehours to cook their courses.Mystery Basket & Communal Table IngredientsUnilever Products Fish / Meat / Game Veggies / Herbs / Fruit Groceries DairyKnorr demi-glace 500g fois gras 1/2 piece pomogranate 80g walnuts 6 eggsKnorr tomato pronto 1 corn fed chicken 6 pieces brussels sprouts small jar Honey 1L fresh creamKnorr chicken stock 2 pieces salmon shank400g shitakemushrooms400g Sugar250g Greek YogurtKnorr fish stock 1 piece langoustine 1 piece endive 100g Castor sugar 1L MilkKnorr teriyaki sauce 200g turkey bacon 1/2 bundle coriander 1 pack polenta 100g ParmesanKnorr mexican sauce 350g beetroot 1 tin Coconut Cream 200g boursin cheeseKnorr soya sauce 400g plantain banana 250g eachDark/white chocolate 300g butterKnorr primerba herbs350g grenn jumboasparagus500g Flour200g chevre cheeseHellman's mayonnaise 1 full piece garlic 4 sheets GelatineKnorr corn oil 300g fresh spinach 50g Icing sugarPfanni mashed potato 200g cherries 80g white flake AlmondsCarte d'or wild fruits 2 pieces baby eggplant 1 vanilla sticksCarte d'or strawberrytopping2 medium pieces whiteonions200g corn flakesCarte d'or toffee topping 2 sticks celery Sharing tableKnorr basil & thymedressing150g raspberriesBalsamic VinegarCarte d'or pannacotta 1 piece grapefruits SaffronCarte d'or chocolatemousse1 piece yellow zucchini olive oil1 pack fresh oregano corn oil1/2 pack red cherrytomatoMix of spices2 pieces lime1 piece red capsicum1 piece turnip1 piece green capsicum32 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 33

Unilever Chef of the yearTaste of IrelandJumeirah Zabeel Saray takestop honoursTheinaugural Taste of Ireland Green Box competitionpromoting Irish foods saw twelve finalistsbattling it out last month at the Ibn BattutaGate hotel. The winning team from the JumeirahZabeel Saray won an all-expenses-paid trip to Ireland.Open to all chefs working across the region, the greenbox contest was arranged with the support of The EmiratesCulinary Guild and was the ultimate test of creativity. The12 finalists were supplied with the box including a wideselection of Irish foods, ranging from beef and seafood tooils, honey and dairy products. They then had to use theseingredients to create the most inventive and mouthwateringmenu, which were submitted for judging and thenshowcased at the Gala Dinner.The Taste of Ireland Green Box competition was fully supportedby the Embassy of Ireland, Bord Bia (the Irish FoodBoard) and Enterprise Ireland (the government organisationresponsible for the development and growth of Irish enterprisesin world markets).Irish Ambassador to the UAE, H.E. Ciaran Madden,pointed out the importance of food products within theIrish economy. “Ireland's agri-food industry remains a keycomponent of our modern economy and it is very importantthat we promote our extensive range of food products tothe UAE,” he said.“We are very proud of this initiative by the Irish BusinessNetwork and the wonderful support of the Irish foodproducers and distributors as well as the many UAE basedsponsors for the event.”The Irish Business Network’s Taste of Ireland Spokesman,Michael Nugent, added, “We are very excited about this newinitiative that will provide an innovative way to showcaseIrish food to the UAE and we want to thank the EmiratesCulinary Guild who have been so instrumental in makingthis possible.”The Gala dinner not only featured the winning menusfrom the 12 finalists but a star appearance by the CelticTenors, the world renowned classical trio. Since they firstjoined voices in 1998, The Irish Tenors powerful vocal lineupof Finbar Wright, Anthony Kearns and Ronan Tynan areunquestionably the leading brand of this genre and thrilledthe 360 guests on the night.34 Gulf Gourmet | June-July 2012Gulf Gourmet | June-July 201235

Taste of Ireland36 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 37

Tasting TexasMore meat tochew onTexas Beef Master Chef Seminars in Dubaicontinues to attract chefsMorechefs from across hotels, restaurants andcatering companies took part in the hands-ontraining and live beef cooking at the Palm GrillSteakhouse last month, at the Radisson BluDeira Creek Hotel. The two workshops held on May 13 and 14was once again conducted under the mentorship of Chef UweMicheel and organised by Texas Beef Council (TBC) and theU.S. Meat Export Federation in collaboration with the Officeof Agricultural Affairs – U.S. Consulate General in Dubai.Chefs learned about the quality and profitability attributesof underutilised U.S. beef cuts and got to know moreabout the five different pieces of U.S. beef namely the FlankNAMP # 193, Top Butt Cap Peeled NAMP # 184B, Flap MeatNAMP # 185 A, Tri Tip Peeled NAMP # 185 D and Top SirloinButt NAMP # 184. In addition to learning about muscle profilingand diverse cooking methods applicable to every U.S.beef cut, Chef Uwe presented the Profit Planner softwareprogram which enables chefs to choose the right beef cutand calculate its cost of production per serving. In addition,participants learned about planning Texas Theme Nights.38 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 39

ECG MeetFounding members of theECG Young Chefs AssociationBigger andBetterThe turnout at the Emirates Culinary Guild’smonthly meeting is betting bigger and betterwith each passing month. Last month, senior andcorporate members filled up the ballroom of theRadisson Blu Hotel Dubai Deira Creek. The event was hostedby the hotel team while Ajit Sahani and his team from Safcohosted the after-party. From long presentations to shortand sweet conversations, the gathering was the perfectsetting for the who’s who of UAE’s food industry and culinarycraftsmen to network.40 Gulf Gourmet | June-July 2012Gulf Gourmet | June-July 201241

Sweet KoreaChef Daniel makesUAE proudAdjudged the world’s second best in a challenge that saw chefsfrom seven continents competing for top honoursChef Daniel Edward was awardedthe second place at the GlobalChef Challenge held at theWACS Congress in Daejeon inSouth Korea last month. This is the firsttime in the history of the UAE’s culinaryscene that a Chef working in the countryhas been voted amongst the top threeChefs in the world at the Global ChefChallenge, confirms Chef Uwe Micheel,President, Emirates Culinary Guild.Chef Daniel has been the perfect ambassadorfor his hotel, The Address DowntownDubai and for the UAE as well, over thecourse of the year winning multiple medalsat various Chef competitions the worldover. Following his win and his team’s winin Singapore, and then in Korea, he and histeam won additional medals at the BlackBox competition in Australia last month. “Itis great to have a supportive management,”says Chef Daniel, who intends to share anduse his learnings from various competitionsin the day-to-day activities of his hotel, histeam and the kitchen operations.At the Global Chef Challenge in SouthKorea, his preparation of the sirloin wagyubeef with brisket was adjudged the bestmain course. “The equipment was verygood but looking for ingredients was noteasy. We had to change our presentation atthe last minute but the final outcome wasthankfully great,” he says.Talking about future competitions, hesays he would like to once again participatein the Global Chefs Challenge as well as aimfor the Bocuse D’or.Chef Daniel and his team atthe Black Box finals in Australia42 Gulf Gourmet | June-July 2012Gulf Gourmet | June-July 201243

Events at DaejeonWorldRecord2111 chefs proudly fitted in their chef whites and hatsgathered at the Gapchen Waterfront Park and had thebiggest culinary family portrait in history! This monumentalmoment also means one thing- that the record for thelargest number of chefs gathered in one place was broken.It was authenticated by officials from the Guiness Book ofworld records.50 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 51

WACS Moments54 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 55

WACS Moments58 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 59

WACS MomentsChef and restaurateurAnton Mosimann60 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 61

WACS MomentsNew MemberCarlos Salas, Chilean Trade Commissionerreceiving the membership certificate from UweMicheel, President, Emirates Culinary Guild.ProChile, the Chilean Trade Commission, is part of the DirectorateGeneral for International Economic Affairs of theMinistry of Foreign Affairs, and responsible for implementingand enhancing Chile’s trade policy.This agency strives to deepen and project the country’strade policies under four fundamental concepts: Supportingsmall and medium companies in their process ofgoing international; taking advantage of the opportunitiesarising from the country’s trade agreements; associationbetween public and private organisations and positioningthe country’s brand image in other markets.For this, it has a network of Offices in Chile and in theworld’s most important markets -offices and commercialrepresentations strategically located in more than 40countries and it has developed a set of services for theexporter: guidance, commercial promotion actions, andinformation technologies.Chile, a World Class Food and Beverage SupplierAgriculture has historically been one of the cornerstonesof the Chilean economy. In the last few years, the food andbeverage industry has established itself as the secondlargestforeign currency earner. The country currentlyexports more than US$ 11,500 million in food products,22.4% of total exports.There are few countries in the world in which the foodand beverage sector is of such significant relevance forthe Gross Domestic Product. According to FAO figures,Chile takes third place in the world with 10.3%; it alsoappears in 16th place in food and beverage exports–within a universe of 200 countries– and aims tobecome part of the top ten economies with presence ininternational markets in the short time.The sectors which Chile is enhancing exports toGCC are1. Fresh Fruit, Chile is the Southern Hemisphere FruitExport Leader; 2. Halal Meat with an Exceptional Quality;3. Dried Fruit (almonds, walnuts and prunes); 4. Salmon; 5.Wine and Pisco; and 6. Dairy.62 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 63

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.ae64 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 65

FOR OFFICIAL USE ONLYFor further information, pleasecontact: Tramontina UAE L.L.CTel.: +971 (4) 450 4301 / 4302tdubai@tramontina.aeFees:Junior Member: No fees (provided that they have joined two competitions within a year). Or AED 50joining fee. Junior members will receive a certificate.Senior Members: Above the rank of chef de partie (or senior chef de partie on executive chef’sreconmmendation). AED 350 joining. Includes certificate; member-pin, member medaland ECG ceremonial collar. AED 150 per year thereafter.Affiliate Member: AED 350 for the first year. AED 300 per year thereafter.Corporate Member: AED 20,000 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 Guru and GuideJune-July 2012