Courting Challenges - The Emirates Culinary Guild

JANUARY 2011FROM US, FOR US.CourtingChallengesChef Alan Pedge lovesfighting the odds

ServeU.S. Cheesewith Pride!FROM THEShow offDear Fellow, Colleagues, Ladies andGentlemen,I hope everyone had a good start to 2011.We are very close to our biggest event ofthe year, the Salon Culinaire 2011. I amsure most of the competitors have startedtraining long ago, and to those who have notyet started, I would say it is time to do so. Aword of advice to everyone – please makesure that you read the Rules and Regulationsvery carefully before beginning, and followthe instructions if there are any specialingredients to be used, especially for thesponsored classes. It would be a shame tolose points for such a simple thing.To all our corporate members, I would like tolet you know that we still have some classesopen for naming rights. Please do contactthe Emirates Culinary Guild Office or myselffor more information.Also, please take a moment to look at theFriends of the Guild pages, and see all thecorporate members who support the guild.Also, please take look at the profiles of thecorporate members in the issue – Al Seer,FANTCO and Boecker.At this stage, I would like to thank all oursupporters who are with us through thisdifficult market situation, and I hope that allour businesses will recover very soon.your culinary flair withthe wide variety ofU.S. cheesesavailable fromAmerican cheese makers.U.S. Dairy Export Council2101 Wilson Boulevard, Suite 400Arlington, Virginia 22201-3061 USAPhone: 1-703-528-3049 Fax: 1-703-528-3705www.usdec.orgArab Marketing and Finance Inc. (AMFI)Ras Beirut, Mansour Jerdak St., Tabbara Bldg., 4th floorP.O.Box: 113-5028 Hamra Beirut 1103-2010, LebanonTel: (961-1) 740378, 741223 Fax: (961-1) 740393E-mail: amfime@cyberia.net.lbOn behalf of the Executive Committee andthe full Organizing Committee, I like to wishyou all the best of luck for the Salon 2011.If you have not yet applied to compete inthe Emirates Salon Culinaire in Dubai for2011, please do so as soon as possible asmost of the live cooking classes are alreadybooked. Also, do not forget that entry is onlyconfirmed once the payment of the entry feeis received.Thank you to the team of Rotana TowersHotel for hosting our first meeting of the year2011. Look forward to seeing you all at ourFebruary meeting.Culinary regards,Uwe MicheelPresident of Emirates Culinary GuildDirector of KitchensRadisson Blu Hotel, Dubai Deira CreekGulf Gourmet | January 2011 3

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FROM US, FOR US.Contents03 From the President’s Station04 Friends of the Guild122024Cover StoryVeteran Chef Alan Pedge offersa rare insight into his multifacetedpersonalityRising StarChef David Dandridge choosesthe most promising man inhis teamGM's BriefHorst Walther-Jones explainswhat he expects from hisExecutive Chefp. 50364041Restaurant ReviewsOur focus on some of the finesteateries in the UAEGM's ChoiceMarco Deere of Arjaan ByRotana discloses where he eatsthe best carpaccio in DubaiChef's ChoiceChef Marco of Grosvenor Housereveals a Japanese secret4246505254Partner PrattleChef Jason Wass and his wifeNaomi share their thoughts onlove, life and togethernessDestination DelightsChef Nicolas reminisces abouthis about his voyageof discoveryMirror Mirror...Is Chef Geoffrey thehandsomest of them all?Member directoryThe A to Z of ECGcorporate members.Salon CulinaireThe details of participation in thisgreat culinary fiesta28What's NewAntony McNeil, the EAM-F&Bfor The Ritz Carlton DIFCunveils the various outlets in hismagnificent hotelp. 42p. 3868New MembersGulf Gourmet welcomes the newmembers of the ECG30 RecipesChef Matteo Bertuletti ofRadisson Blu Dubai MediaCity shares recipes of his bestselling dishes34My Favourite IngredientFind out what Chef Supattra addsto create magic in her cuisineThe Emirates Culinary GuildUwe Micheel, PresidentT: +971-4-340-3128F: +971-4-347-3742E: theguild@emirates.net.aeCreated and produced on behalf ofThe Emirates Culinary Guild byUmaima TinwalaP. O. Box 27412, Dubai,United Arab Emirates.C: +971-50-475-3734E: u_tinwala@yahoo.comE: gulfgourmetdxb@gmail.comManaging EditorUmaima TinwalaConsulting EditorJawahar ChhodaDesignMohamed El SaadanyPhotographerAmaresh BhaskaranGulf Gourmet | January 2011 11

COVER STORYTurning a newPedgeChef Alan Pedge of Al Raha Beach Hotel hasworked in several countries and has overcomevarious challenges during his global culinaryadventures. This highly respected master of thekitchen shares a few thoughtful insights with us...Alan Pedge is the Executive Chefat the Al Raha Beach Hotel in AbuDhabi. A veteran of many culinaryexperiences around the globe,Alan, who loves challenges, nowhas a new venture in his capable hands and boy,is the affable chef excited!But then, that's what gets him going. A freshposting every few years and yet another loftyprofessional frontier to conquer keeps thisthespian in tip-top shape, both physicallyand mentally.We met him in the colourfully decorated lobbyof his hotel where in between calls pertaining tovarious day-to-day issues, he spared time fromhis busy schedule to tell us about his lifeand times.The beginning...In 1972, Alan was only a 14-year-old schoolboyin Lincoln, England, when he got his first job in ahotel washing pots in the kitchen. On proving hisinterest in the job and after finishing school, hewas offered an apprenticeship, which he gladlyaccepted. Though it was a part-time job, Alanliked the atmosphere so much that when theopportunity to continue working in the hospitalitysector arose, he grabbed it and as he puts it,since then he has, "never looked back". Afterthat, Alan continued to work at the Eastgate Hotelin Lincoln and honed his skills as a professional.Move to the manorsHe then moved to Norfolk to work in a couple ofcountry house hotels - The Links and The Manor.We asked Alan about the culinary scene in thesesprawling estates? "These properties can becompared to a chateau in France, so the conceptwas of fine dining. But it was a period of transitionas the concept of haute cuisine was changingto a new style. Classically trained chefs like mehad to transform to nouveau cuisine where thefood was not so heavy and we were using lightersauces and more fruits. The emphasis was alsoshifting more towards presentation. These werevery exciting times to work in."At that time there were onlytwo stand-alone restaurantsin Dubai that were verypopular with the Britishexpat community. Oneof them was The Bistroin Deira and the otherwas The White Oryx, justbehind what is now knownas the Bank StreetGetting biggerAfter his three-year stint in the two grandproperties of Norfolk, Alan moved to the city ofdreams, London. Here he joined the massive600-room Posthouse Hotel at Heathrow,which turned out to be a diametrically differentexperience from whatever he had done before,"It was basically mass catering. Since it was anairport hotel, we never saw guests twice andthere was no personal touch. The food qualitywas very different too. In the country househotels, dining is an experience while in the largehotels, guests just want to eat. Another aspectthat I got exposed to in the Posthouse was largebanqueting."Yet another big difference was the size of theteam, "Previously I had worked in kitchens wherethe team was smaller of 10-15 people. Here itwas about 50, which made it difficult to establishclose contact with many of them."Tryst with Middle East begins...Alan's tryst with the Middle East began with hisappointment at the White Oryx in Dubai in 1979,12 Gulf Gourmet | January 2011Gulf Gourmet | January 2011 13

COVER STORY"At that time there were only two stand-alonerestaurants in Dubai that were very popular withthe British expat community. One of them wasThe Bistro in Deira and the other was The WhiteOryx, just behind what is now known as theBank Street."But due to prevailing circumstances at that time,the White Oryx shut down and Alan had to returnto England after only about six months in Dubai.He went back to work at the Posthouse as asenior sous chef and stayed there fora year-and-a-half.Dubai beckoned again in 1981 and this timeit was as chef de partie at the Chicago BeachHotel. Alan worked in this position for a year-anda-halfand then decided to moveback to England.Back to country housesHe went back to country house hotels like theWessex in Winchester and the Great Fosters inEgham, Surrey, "The latter was a 15th centurycountry house property with acres of grounds, amoat and also a maze in the shape of a tapestryin one of the rooms."I also enjoy trainingpeople. If you haveeverything sorted out andhave to just get thingsdone without lifting afinger then it gets veryboring...New experiencesBut this adventurous chef was always on thelookout for new vistas. He did something he hadnever done before - he went to Central Londonto work at the Palm Beach Casino in Mayfair. Weasked him about the food served in casinos?"You will be amazed to know that since 90 percent of the time the guests paid for the tableand the food was complimentary, the ingredientsused were of the finest quality. It was like agentlemen's club with top service. The only hitchwas that the guests were so immersed in theirgames that they were not truly appreciative ofthe food."After adding one more feather to his alreadyoverflowing cap, Chef Alan moved in as ExecutiveSous Chef at the newly opened MarlboroughCrest Hotel in London, "This was a 150-roomboutique hotel with very fine dining facilities."After a year, he was made the Executive Chef of14 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 15

COVER STORYthe prestigious property. He continued workingthere for three-and-a-half years till the Gulf bugbit him again.The Gulf bug bites againIn 1988, he arrived in Bahrain to work at The GulfHotel as the Executive Sous Chef, "This was avery heady experience as the property is 450-rooms with a massive 1200 cover banqueting. Iwas there for three-and-a-half years during thefirst Gulf War when there was a massive influx ofpeople in Bahrain."A catering job is notonly a job, career orprofession - you have tobe in love with this tradeto do it wellSri Lankan adventureFrom the sands of the Gulf to the lush greeneryof Sri Lanka, Alan made a seamless progressionas the Executive Sous Chef at the Renaissancein Colombo and was made the Executive Chefafter a year.Back to the GulfThen Alan was back to the Gulf as the ExecutiveChef at Al Jazeera Resort in Abu Dhabi, "Hereyour organisational skills needed to be sharp andyou also had to be very flexible because the vastresort covers an area of 11kms. I used to drive291kms every day within the resort. You can havefunctions everywhere so you keep on movingfood and property from place to place, which is agreat challenge."Al Jazeera also offered Alan the opportunity tocater to some very high profile guests, "The Royalfamily used to dine there frequently and thenthere were also other Royal guests fromthe region."Beirut beckonsThree years later, Alan headed for Lebanon atthe Regency Palace Hotel in Adma near Beirut,"This hotel had the largest F&B operation in thatcountry."But working in Lebanon at that time posed itsown series of challenges for Alan,"In 1998, when I was there, the Lebanese, whohad left their country during the civil war, werereturning in droves. These people had beenexposed to foreign cultures and were used tocertain standards so their expectations werehigh. But the country was not prepared for thisand was still not on its feet."The staff had no concept of modern dining andthe cooks had no formal training. But I am a verygood trainer and very patient. I also enjoy trainingpeople. If you have everything sorted out andhave to just get things done without lifting a fingerthen it gets very boring. At that time, there were16 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 17

COVER STORYI follow the basicprinciple of investingin people. I am a greatbeliever that you putyour time into your staffand get fantastic resultstwo sides to Lebanese cuisine - either Arabicor French fine dining. So I had the chance to beinventive and present new ideas."Catering for VVIPsChef Alan's Lebanon stint lasted two years afterwhich he moved on to conquer a new frontier,this time in Central Asia. He joined the AstanaInterContinental in Kazakhstan, "This was yetanother challenge for me. The country was justemerging out of the shadows of the formerUSSR and the Cold War. This was the onlyfive-star hotel in the capital yet the chefs hadno concept of five-star hospitality. The climatetoo was hardly conducive with the temperaturegoing as low as minus 43°C in winters. Eventhe supply chain was not well established asKazakhastan is a land-locked country and therewere no imports of products. So one had tomake do with whatever was available locally andyet be inventive with the menu."Chef Alan also had to cater for many high profileguests during his tenure there, "Kazakhastan isa very energy rich country and so many foreignleaders were visiting on a regular basis. This gaveme the opportunity to cater for the Pope, threeformer Russian Presidents - Gorbachev, Yeltsinand Putin, the Chinese President, King JuanCarlos of Spain, Prince Andrew andmany others."Gulf calls againChef Alan served at the Astana InterContinentalfor four years and then came back to the Gulf, thistime to the Sharjah Millennium, where he workedfor two-and-a-half years. Then his former GeneralManger of Astana InterContinental invited him tothe Ramada Bur Dubai to get the Bistro running asper the HACCP system. After getting the systemoperational in a year, Chef Alan was invited byyet another of his former General Managers, thistime of the Sharjah Millennium to join him in hisnew venture with Samaiya Hotels. Though theyhad grand plans, these did not materialise as perexpectations and Alan joined his present positionas Executive Chef at Al Raha Beach Hotel, "Thehotel is extending and will become a big property.I already have six outlets and I will have three moreso even this is a challenge", said the Chef who isforever on the lookout for challenge, "I am alwayswilling to step over the edge and do new things."Magic mottoHaving gone through an extensive journey sincehe was 14-years old, we asked Chef Alan whatis his motto in life? "I follow the basic principleof investing in people. I am a great believer thatyou put your time into your staff and get fantasticresults. I always encourage my staff to make theirown decisions. I have to delegate as I cannot doeverything on my own."ECG encouragementIn fact, his encouragement for the youngerchefs has made him take an active interest in theEmirates Culinary Guild (ECG), "I am so involvedwith the ECG because I want to be closely linkedto the younger chefs. I am willing to stay awake till4am just to be able to see their faces while theyare preparing for a competition."Turn-offsNow that we know what keeps him going, weasked Chef Alan what turned him off? "I don't likepeople who have the skills and knowledge but arenot willing to use it. For example, when the servingstaff is busy in a restaurant I will not hesitate to goand serve the dish myself to the guests but thereare some, who can help out but will not want to doso. I can't stand the prima donnas and the knowit-alls.I let people learn from me. I believe that I gotmy chance, now I must give others the chance tomove forward. Everywhere I work, I have at leastone person from the stewarding field enteringmy kitchen."Loving familyWhile Alan spends most of his time in the hotelkitchen, he also has a happy family life, "I havebeen married for the past 20 years to a Filipina,who was also from the hospitality industry. She isnow working as a teacher. We have a 19-year-olddaughter, who is at college in Manila."Does the fact that his wife is a former hoteliermake her more understanding of his professionand its precarious working hours? "My wife isvery patient and understanding. Yes, it helps thatshe has worked in hotels and knows the life. Asit is, I feel that in our industry the opportunities tomeet people from other walks of life are few ascompared to other jobs. So if you are involvedwith somebody in the same field, it is better in theearly stages of your relationship. After all, if youget involved with someone outside the industry,you cannot tell her that you are busy working onChristmas, New Year, Valentine's Day, on youranniversary and even on her birthday."Rest and relaxationWith such a high-pressure job, how does he relaxand unwind? "Being with my family is the mostrelaxing part of my life. When we are on holiday, Ido whatever they want and put my own wishes onthe backburner."Favourite placesChef Alan's favourite holiday spots are in Asia, "Ilove places that are warm and have a beach. I likeAsian countries like Singapore, Thailandand Malaysia."Sports and adventureThough not active in sports, the Chef has a fewsporting interests, "I am a qualified scuba diver upto rescue level."According to him, the best place to scuba dive is"undoubtedly Boracay in the Philippines and alsoPhuket in Thailand."Apart from scuba diving, Chef Alan also likesrugby, "I played rugby at school but the cateringprofession is not amenable to sport as you areworking most of the time and practice is simplynot possible."Expert adviceWith such a vast experience, what advice wouldAlan like to share with his fellow chefs? "A cateringjob is not only a job, career or profession - youhave to be in love with this trade to do it well.Always remember that there is more to learn. Themoment you think you know everything, you stoplearning and thus stop growing".18 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 19

RISING STARSTHUMBS UP FORGopallCHEF DAVID DANDRIDGECould you tell us why you have chosen ChefGopall for this coveted title?Gopall first came to my attention at the preopeningof the hotel when I was interviewinghim. He was from Fujairah Rotana and hadrequested an internal transfer. I couldimmediately feel his professionalism andenthusiasm and I just knew he was a goodchef and could cook up a storm, which hecertainly did.So I put Gopall in charge of a brigade of sevenchefs in Cooper's preparing gastro, pub andcomfort food.In the early days we had to face the usualchallenge that every chef goes through withrecruitment, training and familiarisation with theequipment. We now have a superb reputationfor quality and affordability and a large andregular guest base.Executive Chef David Dandridgeof Park Rotana amd Park Arjaan by Rotana Abu Dhabi feelsthat his Chef De Partie, Navindrasen Gopall, is the rising starin his team. We find out why and also ask Chef Gopall whathe feels about this honour bestowed upon him by his boss?What makes Gopall stand out from the rest?Gopall has many great attributes. With hiswonderful smile and the attitude he radiates, heinspires his team.What are Gopall's strong points and which arethe fields he still needs to master?His strong points are his work ethic and hiscommitment to quality. His work is so cleanand professional and even his team spirit andorganisation skills cannot be faulted. We havehad days when he was inundated with Captain'sorders going up to a record of 27, which wouldswamp the best of us but not Gopall.He is my ideal team player working with no fussand no raised voices, just producing the bestand satisfying the guests.Like us all he still has a lot to learn and will neverstop learning.As far as mastering is concerned, perhaps hestill has to get to that 100 per cent demandedby our Employee Development department withregards to training, but he is well on the waywith all the paperwork and development plansfor his team.Chef David DandridgeTen years from now, where do you seehim going?This is the million-dollar question? I see Gopallstaying within the Rotana family as we have somany openings and chances for progressionand one day he might be an Executive Chef.Being an Executive Chef, what are the qualitiesyou look for before including anyone onyour team?I look for many things ranging fromcommitment, creativity professionalism, workethic, job skills etcBut if I had to give just one, I believe that fromthe first interview you can just feel if a personcan be a part of your team. You just look forthe right attitude that will contribute to thecontinued success of the brigade.20 Gulf Gourmet | January 2011Gulf Gourmet | January 2011 21

RISING STARSNAVINDRASEN GOPALLHow do you feel being chosen by yourExecutive Chef for this coveted title?I feel proud of myself. I am happy that my workand experience have been appreciated by myExecutive Chef and General Manager.Why did you decide to becomea chef?As a child I used to watch culinary programmesand was always helping my mum in the kitchen,so after college I joined the hotel school ofMauritius. Here I was trained by great chefsboth in theory and practice. Then I worked withMichelin star chefs such as Michelle Roux andStephane Rainbow, which really helped me inmy career.Could you tell us a bit about yourself...I am 30 years old and was born in Mauritius. Ibegan my career a decade ago as a commischef at Hotel Le Beau Rivage, Mauritius, andworked there till 2004. I then joined Le VoileD'Or Hotel & Spa in Mauritius as senior chefde partie.I came to Dubai in 2005 as senior chef departie in a South American restaurant at theHabtoor Grand Beach Resort & Spa. In 2007,I joined the Fujairah Rotana Resort & Spa assenior chef de partie in a seafood restaurant.I then moved on to Park Rotana Abu Dhabi aschef de partie in charge of Cooper's and thepool kitchen.I started working in a fine dining restaurant andthen moved to a seafood outlet and am nowin a gastro pub. It's been a great experiencefor me and it's not over yet, as the learningprocess never stops.What kind of cuisine do you specialise in?I specialise in seafood, Western cuisine, fastfoodand gastro food.Have you won any awards in anyculinary competitions?I won the Food Promotion participationcertificate in an inter-hotel food promotionin Mauritius.What, according to you, are your strengthsand weaknesses as a chef?I have the ability to work odd hours as mypassion is cooking. I love creating new dishesand I always support my team. In return I get fullsupport from them. I feel I am capable of facingany hurdles in my culinary career.What worries me is receiving any complaintsfrom my guests. But I make sure that I comeup to their expectations. I also get workedup if I don't receive the ingredients I need forthe menu on schedule as this could create aproblem meeting the demands of our guests.How are you trying to overcomethe weaknesses?By learning more about myself and keepingmyself calm in all situations so that I can bestsatisfy my guests.What kind of food do you love preparing?I like to prepare steaks as I have lots ofknowledge and experiences in this field gainedthrough my work with my previous chefs.What, according to you, is essential to be asuccessful chef?Experience, knowledge, patience and respect.This always ensures success in your career andin your future culinary pursuits.Your Executive Chef has placed a lot of trustin you and has shown high expectations fromyou, how will you endeavour to fulfil these?I will always do what will make my ExecutiveChef proud of me. I will always respect him andtry to justify his trust in me.What is your dream professionally?To open my own restaurant one day and be incharge of my team.22 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 23

GM'S BRIEFA SUCCESSFULMarriageHorst Walther-Jones, the General Manager of MövenpickJumeirah Beach is a former executive chef. Who better than himto tell us about the intricacies of the working relationship betweena GM and his Executive Chef!Could you tell us a bit about your careerbefore taking over your present position?I have just moved from Saudi Arabia whereI was a General Manager for the MövenpickResort Al Nawras in Jeddah. I have 33 yearsof experience in the international hospitalitysector, encompassing positions fromExecutive Chef as I am holding a GermanCulinary Chef Diploma to General Manager.Some of my previous experience includesworking for leading German traditional hotelslike Schweizer Hof Berlin, EuropeaischerHof Heidelberg and international hotelcompanies such as Renaissance Hotels,Hyatt International and Jumeirah International.Besides working in the Middle East forthe past 11 years, I also bring with me theexperience gained whilst working in Europe,Asia and Central America. The best way Icould describe myself is that I am a managerwho believes in the success of a team andI am fiercely dedicated to quality, creativity,consistency and total customer satisfaction.background, I am very much involved in F&Boperations on a daily basis. F&B plays a keyrole in the operation of a hotel. My day startsand ends with making tours in the hotel, bothfront and back of house, and having opendiscussions with my team about the possibleimprovements. We can never relax; our guestscome to us with high expectations. Our jobis not only to meet these but also to exceedthem and also respect the local traditionsand customs.Do you work closely with your Executive Chefin devising new concepts and promotions?Oh yes, we always have healthy discussionsabout new trends in the market, I am alwaysin the loop on what is happening. I am readingall the specialised culinary publications to beup to speed. I have very close friends in ahigh league of culinary trend-setters and thatdefinitely helps. Considering the fact that Ihold a Culinary Master Diploma from Germany,I am very consistent in quality delivering.What is your brief to your Executive Chef?I always brief the Executive Chef to be honestto his culinary ambitions. Never to overAs the General Manager of your property,how involved are you with theF&B operations?Being an ex chef and having a strong F&B24 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 25

GM'S BRIEFExecutive Chef Terry Stylespromise, this way you will never under deliver.He should position the quality to the highestlevel in terms of consistency, motivate histeam and have fun at the same time.Can you tell us about the various F&B outletsin your hotel?The Talk is a three-pronged concept outlet,which offers international cuisine, a built insushi bar and a poolside lounge completewith cabanas and DJ station. Hosting a foodemporium with a pizza oven, Tandoori oven, livepasta station and rotisserie, not to mention ahot and cold buffet served for breakfast, lunchand dinner. The vast space where the glasswalls allow the sun to pore-in morphs into abuilt in sushi bar- perfect for lunchtime chow ordinner with friends. The sushi bar complimentsthe lounge bar just beyond it, where sushiplatters are available for those that want tochill out on the pool terrace. It is here that theguests can get hypnotised watching the sunsetin the evening air perched above the bustle ofThe Walk and overlooking the Arabian Gulf.The West Beach Bistro serves up a moderntwist on old classics in a casual gastro baratmosphere. It is a chic urban beverage barwith a warm atmosphere serving an array ofEuropean bistro dishes in Tapas style. Locatedon the ground floor, West Beach Bistro offersa new concept of eating and drinking, and withits relaxed ambience it is the perfect mid-pointbetween a traditional bar and chicbubbly lounge.The Falls is a contemporary lounge locatedat the hotel lobby entrance, built aroundpalm trees and a water feature which makesit a great spot for meetings or cruising oncomputers with high speed internet connectionwhile enjoying light snacks, selection of pastriesand cakes and beverages.Which among these do you like the bestand why?I would have to say The Talk because of theentertainment that it is offering and definitelythe vast array of culinary experiences. The visualsense of it, its flair, smell and the taste, andcombination of all the senses together offers avariety of culinary opportunities in this outlet.Is there a conceptual difference between F&Boutlets in city hotels and resorts?Concept wise... not really. But, guestsin resorts usually are willing to be moreinteractive, they have more time to spend in arestaurant, you don't do business lunches inresorts etc. There is a conceptual differencethat has to be thought of as the covers aregenerated with different marketing strategiesthat reflect the concept.Have you been so impressed with a conceptin another hotel or resort, which you wouldlike to introduce in your present property?Yes I have tried a dining experience a bitdifferent than the usual. It's called 'The Table'and you actually order the beverage while thefood is a mystery until it emerges from thekitchen! You get a perfect pairing but you startby choosing the beverage rather than food.The seating is at a communal table and you arehanded a menu that initially looks like any other.There are starters, mains and desserts butbeneath the headings there are no food items,just a selection of beverages with extensivetasting notes and ratings from Robert Parkerand Wine Spectator. You pick the wines andthe Chef creates dishes to complement yourchosen selection. Additionally because it's acommunal table it's fun because you can meetpeople and share a discovery together.In Europe, there is also a very strongunderground culinary network, which hasbeen established with restaurant operationsin daily changing private houses. This is also avery innovative concept but unfortunately notsuitable for a hotel operation.Is there a novel F&B concept that you wouldwant to bring to your property?A lot of operators and restaurateurs talk abouthome style cooking, seasonal cooking andback to basics. I think one of the very few isthe restaurant L' Atelier from Joel Rebuchonwhere clear culinary structures of moderntraditional cooking, classic techniques,seasonality are respected and clearly visible.One point of the success and consistentquality delivery is that the chefs are trained inthe classical working techniques, which are thebase for success but very often neglected inthe training of the young chefs.How important and crucial is the relationshipbetween a GM and his/her Executive Chef?Good relationship and understanding is astepping stone for the success of such a'marriage'. You need to constantly shareopinions, communicate and work hard onmaking these F&B dreams come true.We need to always make conceptualdiscussions in order to improve and createnew guest experiences and keep our F&Bproducts interesting.26 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 27

WHAT'S NEWRAISINGThe BarGastronomes of Dubai have many culinary surprises awaitingthem at the swanky F&B outlets at The Ritz Carlton DIFC.The Ritz Carlton DIFC is the latestaddition to Dubai's long list of luxuryhotels. Located within the financialhub of the city, it boasts of severaltop-of-the-line F&B outlets. We metAntony McNeil, its Executive Assistant Manager- Food &Beverage to get an insight into what themovers and shakers of this increasingly discerningEmirate can look forward to in his hotel.Antony told us that the property has five F&Boutlets - three restaurants, a lobby loungeand a bar.The lobby lounge is on the podium leveloverlooking the massive crystal chandelier in thelobby. With access from the DIFC, it is the idealplace for people meeting within the hotel to havetheir afternoon tea or just a snack. Given the RitzCarlton's international repute for its High Tea,the lobby lounge in this hotel will take the teaexperience to a higher level with chocolate andthe bubbly. For those who enjoy sweets, it willalso offer a more modernised pastry concept withan Arabian influence.The No 5 Bar & Lounge has indoor and outdoorseating with direct access from the FinancialCentre. Antony told us that it would follow thetraditional warm décor of The Ritz Carlton withlots of chocolate and caramel tones. Accordingto him, "it is a classic bar but redefined with amodern approach."How would it be different from other bars in thearea? "It is more refined but not stuffy. It is verysmall and intimate with a warm feel and offersthe guests a secluded environment with theemphasis on developing relationships. Comparedto other nearby bars that cater mainly to theyoung clientele, this one is for a higher level ofmanagement. It will also feature live music."One of the hotel's signature restaurants will be thesteakhouse named Center Cut. Antony describedit as "very warm with dark leather and woodpanelling but also with natural light."The outlet will be open for lunch and dinner, "Itwill be a 'make the deal' kind of place where theguests can dine pre-theatre style and then headon to their late evening entertainment." Antonyfurther elaborated that the place will boast ofvery high standards in every aspect, "Décor wise,it has a large chandelier shaped like a tornado.We will provide a high level of service. We have avery experienced Australian chef while the maitred' is from Mexico. We will raise the bar wheresteakhouses are concerned in this city."The Ritz Carlton DIFC will also add one moreThai eatery to the already extensive choice ofThai restaurants in the city. The Blue Rain hasan authentic touch with a Thai chef and a Thairestaurant manager. Located on the podium, theapproach to this restaurant is through a specialbeverage wall stocked with more than 3000different types of beverages allowing the guests aglimpse of the many vintages in store.Antony told us that the décor too was differentfrom the many other Thai outlets in town, "Thedécor is unexpected with white walls and a blackmarble floor. On the ceiling hangs a hand-blownchandelier. The restaurant also has a mini waterbody running through its confines and behindone of the glass walls cascades a 40 metre highwaterfall outside. This gives the diners a feeling ofmoving water all around them."The cuisine, however, will be more traditional,"These will be traditional mum's recipes mainly fromsouthern Thailand served in hand-crafted porcelainwith a very modern presentation."Can Can is a French bistro open for breakfast,lunch and dinner that will remind diners of atraditional street café in France. The emphasis willbe on great ingredients and the chef will preparetraditional recipes with a modern approach.There will be French and Arabic salads, maincourses served a la carte and a pastry presentationwith a wide variety of delicacies on offer.The atmosphere in this bistro will undergo dramaticchanges during lunch and dinner. While theambience will be more relaxed during lunchtimewith natural lighting filtering in, during dinner, itwill be more chic in true Parisian style with ChefPhilippe taking time off to interact with his guests.Can Can also has a café where you can have alight and fast meal of sandwiches and croissantstopped with delicious pastries. Apart from that, youcan also order great products from the patisseriefor special occasions or whenever you fancy asugar high.Dubai is used to high standards in food andbeverage outlets scattered across this bustling city.Let us hope The Ritz Carlton DIFC will add a fewmore gastronomic options for the many gourmetsof this Emirate.28 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 29

RECIPESTRULYTagliata Di TonnoThe first dish that Chef Matteo has selected is Tagliata di tonno. When asked why he has chosenthe recipe for this dish, Matteo replied, "Tuna is the best fish in the Mediterranean. It is off the boneso makes a nice steak and can be used instead of beef. The tuna fillet also adds a nice red colour inthe middle making the dish look attractive. You can add a fan of veggies on the side, which makes ithealthy and also adds colour. There is no need for spices or fat, you can just add thyme for flavour."Matteo Bertuletti is the chef de cuisine at Certo, the Italianrestaurant at Radisson Blu Hotel, Dubai Media City. He sharesthree recipes with us and also explains why he has selectedthese particular delicacies.Matteo, who is from Bergamonear Milan, first learnt cookingat the very tender age of fourfrom his mother. Since then hehas embarked on a successfulculinary journey that continues till date.Though he is from northern Italy, he feels thatthe dishes from southern Italy are more saleable,"That's because dishes from the south of mycountry are light with no butter or cheese. Theseare mainly made in olive oil, which makes themhealthy. They also use fresh vegetables, whichmakes them look naturally colourful."As we all know, when preparing a dish, chefs layemphasis on three factors - taste, flavour andpresentation. We asked Chef Matteo, which ofthese factors he particularly emphasised on?Without any hesitation he replied, "Taste! Youhave to eat the food first and after eating it youare reminded of its taste. I believe that food ismeant to be eaten and not to be looked at."Chef Matteo's formula is to stick to time-testedrecipes but innovate at the same time, "I like tokeep the basic standard while at the same timeadd something different to test the ground. InItaly, every household has a different recipefor traditional dishes. The idea is to adjust andimprovise without stepping too far."Tagliata di tonno:INGREDIENTSTuna200gmtuna loinlemon juiceolive oilsaltpepperventaglio3 slices green zucchini3 slices yellow zucchini3 slices plum tomatoes3 slices eggplant1mspring of thymepesto1 bunch of basil1tbstoasted pine nuts1tbsgrated parmesan cheese150mlextra virgin olive oil1tbsgrated roman pecorino cheese1 garlic cloveMETHODVentaglioArrange the slices in a pan, season with salt and pepper,add the sprig of thyme and roast them in the oven.PestoAdd all the ingredients and blend (make sure the mix doesnot get hot as it will oxidise and turn brown).TunaSeason the tuna with the marinade and grill it. Finish itin the oven to make sure the core will be warm withoutburning the outside. Slice it in three and place it on theplate showing the pink side, place the vegetable ventagliobeside it and drizzle with the pesto sauce.30 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 31

RECIPESStuffed CalamariChef Matteo's affinity for light and healthy food, particularly fish, is evident in the second dish he hasselected, which is stuffed calamari."Calamari is easy to find in Italy and has very little fat. It has no bones so even kids like it. This dish is acombination of products from south and north Italy. While calamari is from the south, ricotta is fromthe north. This is my own creation as stuffed calamari has not been served with ricotta earlier."Risotto Ai Funghi E RucolaThe third recipe the chef shares with us is of Risotto ai funghi e rucola. "This recipe comes from myown town. It is regular risotto with funghi. To it you add leaves and make it peppery. It is very light anddelicious."Stuffed calamariINGREDIENTSCalamari1 whole squid100gmricotta cheese10 mint leavessalt/pepperSauce5 cherry tomatoes4 black olives4 caper berries1/2 teaspoon chopped onion and garlicolive oilGarnish20gmwild rocket3 drops of aged balsamic vinegarMETHODChop the mint and mix it with the ricotta and seasonit well. Stuff the calamari with it and close them with askewer and seal them in an oiled hot pan. Finish them inthe oven at 160 degrees C (low heat to make sure thestuffing will become warm without burning the squid).In the meantime cut the cherry tomatoes in quartersand de-seed the olives, fry the onion in a sauté, add thetomatoes, capers and olives and cook for two minutes.Place the sauce on the plate, slice the squid in threerings, and place them on top of the sauce,Then garnish with the wild rocket leaves, a drizzle ofextra virgin olive oil and the aged balsamic.Risotto ai funghi e rucolaINGREDIENTS (FOUR PORTIONS)250gmcarnaroli rice1lvegetable stock2tbschopped shallots100gmmixed wild mushrooms50gmgrated parmesan cheese50gmbutter25gmrocket leavesolive oilsalt/pepperMETHODSauté the shallots with the oil, add the rice and toast it.Add 1/3rd of the boiling stock and keep stirring it onhigh heat until all the liquid is absorbed.Add 1/3rd of the second portion of stock and in themeantime panfry the mushrooms in a sauté, season welland add to the risotto.Keep stirring the mix and when dry add the remainingthird part of the stock little by little to avoid it tobe watery.Check the cooking (should be al dente by then), take itout of the stove, add the butter and the Parmesanand stir it vigorously so it will release the starch andbecome creamy.Check the seasoning and at last add the rocket that willbe softened by the heat of the risotto.32 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 33

MY FAVOURITE INGREDIENTTHEThai TOUCHChef Supattra Panyasombat, chef de cuisine at the ThaiKitchen, Park Hyatt Dubai, reveals the magic ingredients thatadd an extra touch to her cooking...What is your speciality?I specialise in all types of salads as well as fish.Could you tell us a bit about yourprevious experience?I've been cooking Thai food for 25 years. Ialways had a passion for food for which I creditmy mother. I started my career in 1984 as acommis chef with The Imperial Hotel Groupin Thailand. In 1993, I joined Hyatt Hotels andResorts as a chef de partie at Grand HyattErawan Bangkok. I continued working as aThai chef in various Thai restaurants within theHyatt group from New Zealand, South Korea,Australia and Taiwan to Sharm el-Sheikh inEgypt. In 2005, I was selected to move to theUnited Arab Emirates to take on the role of Thaichef de cuisine at Park Hyatt Dubai.While cooking, which are yourfavourite ingredients?These are lemongrass, palm sugar and coconut.How versatile are these ingredients and inhow many different kinds of dishes can thesebe used?Extremely versatile, for example, I uselemongrass to make a variety of salads, soups,main courses, sorbets and tea.If, for some reason, you cannotget these ingredients, then is therea substitute available?Ginger has a similar quality to lemongrass in thesense that it is aromatic and it adds richness tothe flavour.How important or indispensable are theseingredients in your culinary scheme of things?Very important as they add to the authenticityof the dish.Why do you like these particular ingredientsso much?I find lemongrass to be very aromatic and alsovery nutritious while palm sugar enhances thetaste and coconut gives the dish an authenticThai flavour.How do these ingredients enhance the dishesyou create?These ingredients give the dish an overallrichness in terms of flavour, colour and taste.How were you first introduced tothese ingredients?As a specialised Thai chef, these ingredientshave been around me for as long as I canremember - even before I started cooking.Are all these ingredients easily available andfrom where do you get the best quality inthese products?These ingredients can easily be found in mostmajor supermarket chains in Dubai.34 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 35

RESTAURANT REVIEWSTIMULATINGThe SensesTaste, flavour, presentation, ambience - you will find a potentmix of all these elements at The Talk.The Talk is a relatively new restaurantat the Mövenpick JumeirahBeach Hotel. It is a huge placeincorporating an indoor as well as anoutdoor section on a terrace wherecabanas have been set up to entertain smallgroups of people who wish to enjoy the weatheralong with the culinary marvels cooked up by thechef Jason Wass.That he is adventurous and innovative is evident inhis remark, "I like to choose an ingredient then justsee where it takes me."Coming back to the outlet, it is spacious andduring lunchtime it comes alive with natural lightfiltering in through the floor-to-ceiling windows.The ambience is relaxed and unhurried as ifyou were sitting on an island with nothing to doexcept savour the food so painstakingly preparedspecially for you by Jason and his team.You realise how much effort and expertise hasgone into the preparation once you look at the firstdishes that arrive at the table. The presentation islike a work of art. You want to keep on staring at itwithout disturbing it in any way. But alas, you haveto do so if you want to try it and very reluctantlyyou pick up the cutlery to savour the creation.For vegetarians there is the Jerusalem artichokesoup with black truffle cappuccino.The soup is presented with a tiny loaf of bread andblack truffle placed delicately on a spoon. Lightand delicious!In non-vegetarian, the chef prepared pan-fried fioegras, caramelized apples, walnut and watercresssalad. The buttery feel of pan-friend foie gras, thesweetness of caramelised apples, the crunchinessof walnuts and the healthy watercress salad -the diner can enjoy a variety of tastes blendedtogether beautifully in one dish.The next course was goat's cheese tortellini withred pepper, roasted beets and mixed asparagus.Once again the dish is simply amazing and thepresentation another piece of art.The next course was wild mushroom risotto withrocket and parmesan.A risotto is a risotto but what made this onespecial was its unusual texture created by usingfive different types of mushrooms. Top it with lushgreen rocket leaves and present it on a white placewith five mushrooms on the side standing likepawns on a chessboard and you once again havea dish that is not only visually appealing but alsothoroughly appetising.The other item served by the enthusiastic chefwas the oven roast rack of herb-crusted lamb withrosti potato and pearl onions. Here too one founda great combination of flavours with the herb crustadding a heady spring feeling to the dish.And finally the dessert called chocolate andcherry's. Tiny pieces of chocolate and jelly weretopped with fine quality cherries and on the sidewas a piece of cake. I must tell you that rarely haveI tasted chocolate so delicious and a dessert soenticing. Here too we spent a lot of time admiringthe presentation skills of the chef.Apart from these delicacies that we tried, ChefJason has introduced a new menu. Some ofthe specialities in this include confit chicken andparsley terrine with wild mushrooms, toastedbrioche, which has rich earthy flavours.The ravioli of oxtail, shallot confit, rosemary andred beverage is so rich and tasty that the chefpromises that you will not want it to end.Yet another of Jason's favourites is the naturalsmoked haddock, potato cake, poached eggand hollandaise, which Chef Jason describes as acomfort dish with soft flavours.A great winter dish from the south of France withrich flavours is the slow confit of duck leg, whitebean cassoulet, duck chorizo, smoked chicken. Itis traditionally made from all the cheap cuts of porkplus beans and vegetables that are left over fromother meals. According to Chef Jason, this is a dishthat he loves to cook as the flavours that emanatefrom it while cooking are so amazing that you getoverly eager to taste it.Chef Jason's magic mantra is to "take basic simpleproducts and cook them right. You have to look atthe marriage of flavours to get it right and you haveto understand the composition of the dish."Well, his magic works and from what we tasted atThe Talk, we can easily say that this chef does notonly know how to talk, he can actually turn that talkinto mouth watering reality.The restaurant also has a buffet and a sushi barwith various different and alluring types of sushion offer.So The Talk is a place where you can enjoy eatingwhatever suits your fancy in a relaxed atmosphere.And don't be surprised if you feel like dancing inthe restrooms because the music played by theirhouse DJ is indeed groovy and foot tapping.36 Gulf Gourmet | January 2011Gulf Gourmet | January 2011 37

RESTAURANT REVIEWLa CitéDes GourmandsA gastronomic feast awaits diners at La Cité, City CentreHotel & Residence DubaiEvery big city in the world hasa distinct culinary culture andmany of these are representeddeliciously in the extensive menu ofLa Cité, the international brasserieat City Centre Hotel & Residence.So the first page offers you the continentaldelights of Paris and the subsequent pagesentice the diners with regional specialities ofMumbai, Bangkok, Dubai and Rome and the restof the menu is dedicated to sandwiches andtreats for the kids.With so many choices at your disposal, itbecomes a bit difficult to make up one's mind.So I decided to stick with my perennial veggiefavourites - pizza and pasta. The vegetarianpizza comes with onions, bell peppers, eggplant,mushrooms and artichoke and lots of cheese.It is the old-fashioned thick crust pizza that ismeant to be shared as it is so filling that if you eatit full then you won't be able to try anything else.Then on the other hand we ordered the Tom YumGai, the Thai soup with chicken, mushroom broth,lemongrass, galangal, lime leaves and chili paste.This is light and tasty with authentic Thai flavours.In the main course, I once again opted for thetried and tested pasta. This time it was thetortellini stuffed with spinach. Here you have twooptions - you can try it with the beef gravy or optfor a veggie sauce, which I did. It was absolutelysuperb with a cream sauce.My dining companion once again opted for a Thaidelicacy - the Chu Chee Gung - a spicy red currywith jumbo shrimps and coconut milk scentedwith kaffir lime leaves and palm sugar. This wasauthentic and indeed a bit spicy so if you areafraid of spices then please let the chef know inadvance. Akil Ahmad, Executive Chef of the hoteltold us that the coconut milk was used to diffusethe spiciness and the herbs lent fragrance andflavour to the dish.Then came the time for the best part of a meal -the desserts. I played safe again and went for thekulfi, an Indian ice cream with cardamom flavourand dry nuts while my companion chose twoscoops of ice cream - one with Macademia nutsand the other with tiramisu. A fair conclusion to ahearty meal.We asked the chef what his best sellers werein this extensive menu? "In the main courses itis the seafood thermidor with a combination ofseafood like prawn, squid, mussels cooked withmushroom sauce and gratinated with Gruyèrecheese. It is nice and creamy with strong flavoursand is served with rice."Yet another best seller on the menu is the biryaniwith authentic Indian mutton cooked dum pukhtstyle and flavoured with mint, ginger, cardamomand chili.The Australian lamb chops also top the list alongwith the samak tajin, a local fish cooked withturmeric and coriander broth and served withtomatoes and lemon confit. The fish is marinateda day earlier with coriander, cumin and harissasauce and served with rice.In desserts, the chef suggested the mangokunafa, which is the restaurant's speciality.La Cité is an unpretentious eatery that serves bothan a la carte menu and also a sumptuous buffet. Itis mostly booked for meetings and seminars andis quite popular with diners too as was evidenton a weekday when many of the tables wereoccupied with enthusiastic gourmets savouringthe various gastronomic treats on offer.38 Gulf Gourmet | January 2011Gulf Gourmet | January 2011 39

CHOICESCOOLCarpaccioTASTE OFTokyoMark Deere is the General Manager of Arjaan By Rotana. Weasked him which was his favourite restaurant in the UAE…Chef Marco Torasso, the Executive Chef of Grosvenor HouseHotel loves Kisaku, the Japanese restaurant at Al KhaleejPalace. He tells us why?Which is your favourite restaurantin the UAE?This is a tough question, especially with the UAEbeing the hub of many multinational culturesand cuisines. Mine and my family’s most favoriterestaurant is Prego’s at the Media Rotana Hotelin Dubai.Why do you like this particular eateryso much?The overall ambience and the interiors of therestaurant are amazing and modern. The food isalways fresh and the service is outstanding, theynever go wrong with your pizza order!Any particular factor that makesthis outlet so special for you andany items on their menu that yourepeatedly order?Prego’s serves the best carpaccio in town! It’smy wife’s favorite dish and that’s what drivesus there every time. The kids obviously enjoytheir pizza.How often do you dine in this restaurant?On an average, I would sayonce every two weeks.Do you like to celebrate any special occasionslike birthdays or anniversaries in this outlet?If so, which ones?My wife and I recently celebrated our weddinganniversary there and obviously the carpacciowas our dish of honour. Prego’s has a friendlyteam that makes your time special and I like thatin a restaurant.Do you have any suggestions for the chef?Not really. You can always see the chef in therestaurant talking to the diners and I guess thediners appreciate that, I know I do.If you were asked to put this restaurant in thesame league as another one in some other partof the world, which one would that be?I am from the UK, so I would say Ciao Bella inLondon. The carpaccio tastes the same.Which is your favorite restaurant in the UAE,outside your own hotel?The Japanese restaurant Kisaku in Al Khaleej Palace.Why is Kisaku your favourite?As a big fan of Japanese cuisine, I enjoy eating atthis restaurant due to the high quality of the fish andthe traditional way it’s cooked whilst keeping theoriginal taste.Why is this outlet so special for you?Chef Takahashi is a great professional andperfectionist, every time I visit, it is a differentexperience, as he surprises me with newpreparations and gives me the possibility totry and learn new ways to present and cookJapanese food.Could you recommend some items ontheir menu?I generally follow the chef’s suggestion while diningthere. Nevertheless, the sushi and sashimi is to diefor in terms of quality, cutting and presentationespecially the unique signature soy sauce brush inevery single piece of sushi.Then there is the exquisite beef tongue dishpresented along with a charcoal pot where youcan sear the meat and season with a few drops oflemon juice for added taste.Do you dine very often in this restaurant?Not as often as I wish, due to my busy schedule.However I try to visit at least once a month.Do you like to celebrate any special occasionsin Kisaku?I usually have dinner there with my wife orwith friends.Do you have any suggestions for the chef?Not really, as his Japanese team is doingextremely well.Which other eatery, in any other part of the world,would you compare favourably with Kisaku?Kisaku is certainly at the same level as the best localrestaurant in Tokyo. In Dubai it’s extremely difficult toreplicate that kind of food due to the inconsistencyof ingredients such as fish, traditional marinatingand sauces.40 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 41

PARTNER PRATTLEWhen JasonMet NaomiJason Wass is the chef de cuisine at Mövenpick Hotel JumeirahBeach. He has been recently married to Naomi Cox, Manager forVista Rooftop Restaurant and Bar at Holiday Inn Express, DubaiInternet City. We invited the couple for a relaxed and casual tete-atetewhere they spoke about each other and their life together...Naomi and Jason met each otherwhen they were working ina restaurant at Manchester'sNorthern Quarter. While Jasonis from Manchester, Naomilived in London till she decided to find work inManchester. It was as if destiny was workingovertime to bring these lovebirds together.And it did not take them long to realise thatthey were made for each other, "For me it waslove at first sight. Jason was the only personabout whom I knew right from the start that Iwanted to know him for the rest of my life,"saida beaming Naomi.So what is it about Jason that attracted Naomitowards him? "He is terribly passionate aboutwhat he does, he is honest and caring, paysattention to details and is nice to be with."With all these qualities to recommend him,Naomi simply could not resist the attractiontowards Jason and after four years ofcourtship, the couple decided to get married inAugust 2010 on the fourth anniversary of theirfirst meeting.The loving couple has a lot in common apartfrom their hospitality background and onesuch factor is their love for exotic food andbeverages. They both enjoy trying out differenteateries and savouring the culinary delights onoffer. They did this even when they went ontheir honeymoon to the historic Turkish city ofIstanbul, "We just chilled out and walked aroundand while doing this, we discovered nice littleplaces where we could sample local cheeseand Turkish beverages. So we spent most ofour time eating and drinking," said the couple.Normally a lot changes after marriage butNaomi and Jason deny this, "Nothing haschanged except that we decided to moveto Dubai and put more of an effort into ourcareers. Other than that, he still looks after me,"said Naomi with a hearty laugh.Jason, being an accomplished chef, mustdefinitely be cooking up new recipes for hisbride, we asked Naomi? "Nah! I cook at homeall the time. I married a chef thinking he would42 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 43

PARTNER PRATTLEcook for me but now I am doing it all the time,"replied Naomi, once again with a laugh. "I cookin the hotel all the time and spend as many as16 hours every day in the kitchen. So when Iget home, I don't want to cook," said Jason,justifying his reluctance to spend any more timein the kitchen.So which particular dish of Naomi does Jasonlike the most? "Certainly not her fish pie but Ienjoy the tomato and tuna pasta she prepares."Since they both have such busy lives, how dothey relax during their holidays? "Given thefact that we both love food, we try out newrestaurants at least four times in a month. Apartfrom that, we love chilling out at the beach. Butwe haven't had much opportunity to do thatas we all we've done is work since the time wearrived here. We also like to explore other citiesof the world," said Naomi.Which cities are their favourites? "It is certainlyParis where we had our first holiday. We loveexploring that city and also the bistros there. Wealso enjoy the simple cooking at these places.We also like London," concur Jason and Naomi.They also have plans to visit more exoticdestinations, "This year, we have two weddingsto attend, one in Mexico and the other inVancouver, Canada, so we have two moreplaces to explore."Naomi is a Capricorn and there is one thing thatshe does not like about her Taurean husband,"He is very stubborn but he is learning to be lessso," she laughed. Maybe he was mellowing?"Mellowing, not me. But I guess Dubai haschanged us. It is the working style here. In theUK, you can be direct while talking to people,here you have to take into consideration others'sensitivities. Besides which, in the UK, weworked in stand-alone restaurants while herewe are working for hotels," Jason explained."But I must admit that Naomi is very caring andthoughtful. She has changed me and made melook at things differently," he added.We asked him about the things that irritatedhim about his wife? Did she take too long toget dressed? "No no no, that's me!," he joked,I cook in the hotel allthe time and spendas many as 16 hoursevery day in thekitchen. So whenI get home, I don'twant to cook"I don't like her fixation with her hair dryerand shoes - she leaves them everywhere, allaround the house."Every couple likes to exchange gifts andsome presents are more precious thanothers. So which are the gifts that they lovedreceiving from each other? "The best gift Ihave received from Jason is my engagementring," said Naomi. We noticed a sparkling rockon her finger and asked her how many caratsit was, "Two-and-a-half," she replied shyly.When we turned to Jason, he pointed out tohis watch and said that this was his favouritegift received from his wife, "I have never hada fancy watch till Naomi gifted me this one - aTAG Carrera,' he said proudly.As a young, newly married couple, surelythey must have some shared dreams thatthey wish to fulfil? "We want to open ourown restaurant in a place where we can findgreat produce to use in our cooking." Andwhere would that be? "Probably in the UK butideally I would like it in Paris," said Naomi, "AndI would prefer the south of France, mainlyfor the quality of food and beverages foundthere," added Jason.Well, we hope all their dreams come trueand Jason and Naomi have a happy andfruitful marriage.44 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 45

DESTINATION DELIGHTSA CONSUMMATEHolidayChef Nicolas Valero tells us about his recent SouthAmerican voyage and how he enjoyed varied adventures ina single holiday.Chef Nicolas Valero is theExecutive Chef at Media OneHotel in Dubai Media City.Recently, he went on an offthe-beaten-trackvacation alongwith his wife Mariaan. This journey served twopurposes, firstly it was a much needed anddesired holiday for the couple and secondly, itwas also a honeymoon for them, as they hadnot had one after they got married.So they flew off to Chile and Argentina for athree-week sojourn that took them to manydifferent and challenging landscapes rangingfrom the Pampa to the Atacama desert to thecities of Santiago and Buenos Aires.When we asked Chef Nicolas, who is French,why he chose to go to South America for hisholidays, he replied, "I am from the BasqueWe spent a day horse ridingwith the gaucho and evenstayed in their tent. Theclimate is so harsh that youcan experience four seasonsin one day. We used todrink the mate (a localdrink made of herbs), whichwould help us stay awake46 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 47

DESTINATION DELIGHTSregion and live on the Spanish border. Ialso have Spanish roots as my great-greatgrandmotherwas from Spain. So I wantedto experience some of the places, whichwere formerly ruled by Spain. Chile was alsocelebrating 200 years of independence fromSpain. I wanted to go there and also connectwith people who had lived under a dictatorshiptill recently. I was looking for a little bit ofinspiration and history. My wife is from SouthAfrica and our holidays are mainly spent eitherin France or in South Africa, so this was a greatchange and a totally new experience. Webackpacked, had adventure and even sleptwith the locals in their natural habitat."Chef Nicolas reminisces about the greatadventure he had on this trip, "We spent a dayhorse riding with the gaucho and even stayedin their tent. The climate is so harsh that youcan experience four seasons in one day. Weused to drink the mate (a local drink made ofThe Atacama desert issaid to be the driest placeon earth with a humidityof merely three per cent.The temperature goesfrom -10°C to 28°C in asingle day. Its topographyresembles that ofthe Moonherbs), which would help us stay awake."The Chef added that food too was prepared inthe most primitive way, "They would kill a sheepevery night, supplement it with potatoes andthe meal would be shared by everyone."Yet another adventure took the Valeros literallyto the edge of the world, "We went to PuntaArenas in Chile, which is the southernmost cityin the world and is said to be at the edge ofthe earth."From the edge of the world to an area thatresembles the surface of the Moon, the Chefand his wife moved on to the next stage oftheir multi-faceted journey, "The Atacamadesert is said to be the driest place on earthwith a humidity of merely three per cent. Thetemperature goes from -10°C to 28°C in asingle day. Its topography resembles that ofthe Moon. It is so dry there that you have tokeep on moiturising your skin so that it doesn'tget dry. This is the land of the Mapuche.We also went to the Valle de la Luna in theAtacama desert where we saw the salt lakesand the geysers."From the deserts to the volcanoes, theValeros did it all, "Yes, we even went to theLicancabur volcano on the southernmost partof the border between Chile and Bolivia."In Chile the Valeros enjoyed being close tonature and delved in adventurous pursuitswhile their visit to Buenos Aires was moreurban, "We went to watch the tango dancersand were amazed by their grace and agility."Surely as a chef, Nicolas must have triedout the cuisine too? "Yes but at most placesin Buenos Aires it was mainly grilled meatcooked on the parrilla. So the cookingtechniques used are very limited."From the Pampa to the desert to volcanoes tothe cities of Santiago and Buenos Aires; fromsleeping in tents to horse riding to watchingthe tango - the Valeros surely had whatamounted to a consummate holiday and amost memorable honeymoon.48 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 49

MIRROR MIRROR...GORGEOUSGeoff!Tell us a bit about your partner:Her name is Caroline and she is cute andhumble but also loving and outgoing. She livesin Djibouti at the moment.Any famous personality whom you would like toromance if you were given the opportunity todo so: Missy Elliott and EveGeoffrey Wangai is energetic, attractive and enthusiastic. Readmore about this strapping young chef and his trendy lifestyle...What do you like about them?Love their dance moves and their character -what you see is what you get... they also havea sense of funName: Geoffrey WangaiPosition: Commis oneHotel: Media One HotelAge: 26 yearsNationality: KenyanHeight: 180cmWaist: 33 inchesYour favouriteholiday destination: Home - Kenya, nowthat I live in Dubai.With whom do you dream of being maroonedon a paradise island?Only my girl - CarolineYou specialise in which cuisine:Now Mediterranean at The MED at MediaOne. I used to specialise in seafood and grillsin my last positionIf you wish to woo someone, would you do soby cooking something for her?It works... so yes!What, according to you, is the best gift to giveto a woman: 100% of yourself and honesty!Material things are not so important butflowers, jewellery and cuddly toys always work.Favourite fragrance for yourself:Police or Dunhill RedFavourite fragrance for her:Chic - Carolina Herrera50 Gulf Gourmet | January 2011Your favouritepastime: Watching movies.I like horror ones -SAW 7 was the lastmovie I watched.rap and some hip-hopYour favourite sport: BasketballYour kind of music: Reggae, soul, genge,Status - married/single/attached: AttachedYou've invited your girlfriend for a candle lightdinner at home - what will be on the menu?Besides me? Seriously she really likes pasta soit would be part of the menu. I would preparea farmer's soup to start, blended with creamto make it rich and warming.This would be followed by pasta with avegetable and tomato-based sauce.Dessert will be homemade strawberry andcoffee ice creams with some fresh fruit.Simple and great sharing food!If you want to take your woman out for dinner,where would you take her?In Dubai - Hunters Bar & Grill at The WestinThe most romantic thing you would dofor Caroline:I surprised her on our anniversary. Ipretended I had forgotten and she wasupset with me. But I had actually hiddenpresents all around with clues to find thenext ones. Once she had found the first oneand then the others she was so happyshe cried.

MEMBER DIRECTORYAl Ghurair – Foodservice DivisionMr. Sameer KhanMobile No: 050 4509141Office No: 04 8852566Email: SameerK@alghurairgroup.comAl Sharq Al Aqssa GroupMs. Lorena JosephMobile No: 050 454 36 81Email: lorena@asaat.comArab Market & Finance, Inc.Ms. Lina KanaanTel: +961-1-740378 / 741223 /751262Email: linak@amfime.aeAramtecMr. Syed Iqbal AfaqEmail: syediqbal@aramtec.comBarakat 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 TorchetOffice 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.comChurchill China PLCMr. Glenn EwartMobile No: +44 7974 919548Office No: +44 1782 524361Email: Glenn.Ewart@churchillchina.plc.ukConvothermMr. 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 – GriffithLaboratoriesMr. Khaled HamzaMobile No: 050 2880380Office No: 04 8818525Email: khamza@griffithlaboratories.comDOFREEZE LLCMr. Aamer FayyazTel: 04 3476320Email: afayyaz@emirates.net.aeDudson GroupMs. Sharon BlackEmail: Sharon.black@dudson.comEcolab Gulf FZEMr. Andrew AshnellMobile No: 050 5543049Office No: 04 88736 44Email: andrew.ashwell@ecolab-gulf.aeElectroluxMr. Mauro ZanchettaEmail: mauro.zanchetta@electrolux.itElfab Co. L.L.C.Mr. M.S. AhujaTel No.: 04 – 8857575Mobile : 050 – 6450733Email: elfab@emirates.net.aeECG Corporatemember directoryEMF 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.aeFederal FoodsMr. Umesh AgrawalOffice No: 04 3390005Email: umesh@federalfoods.aeFonterraMr. 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.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.comJohnsonDiversey GulfMr. Marc RobitzkatMobile No: 050 459 4031Office No: 04 8819470Email: marc.robitzkat@jonhnsondiversey.comJohn Holt FoodsMr. Alen ThongTel: 009715 347 20 49Email: jathong@emirates.net.aeLaederach Middle EastMr. Philippe BlindenbacherMobile No: 050 895 1715Office No: 04 299 8283Email: Philippe.blindenbacher@laederach.aeLamb WestonMr. Sajju BalanMobile No: 050 4907980Email: sajjubalan@lambweston-nl.comMasterbakerMr. Ram NarayanMobile No: 050 424 8020Office No: 04 8815055Email: ramn@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 Maschinenfabrik KurtNeubauer GmbH & CoMr. Stephan KammelTel: +49 (5331) 89207Email: km@mkn.deElias RachedBusiness Development ManagerT: +97172041336F: +97172041335M:+971505587477rac@mkn-middle-east.comMultivac Middle East (FZE)Mr. Hans A. IsacsonMobile No: 050 4823820Office No: 04 2991980Email: hans.isacson@ae.multivac.comNational Honey BoardC/o Arab Market & Finance, Inc.Ms. Lina KanaanTel: +961-1-740378 / 741223 /751262Email: linak@amfime.aeNestlé Professional MEMr. Nauman EhsanEmail: Nauman.Ehsan@ae.Nestlé.comRAK PorcelainMr. RaviEmail: ravi@fnbekfc.aeSADIAMr 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.aeTransmed 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 Meat Export FederationMs. Lina KanaanTel: +961-1-740378 / 741223 /751262Email: linak@amfime.aeUS Dairy Export CouncilMs. Lina KanaanTel: +961-1-740378 / 741223 /751262Email: linak@amfime.aeWinterhalter MEMr. Joachim DandjaTel: 009716 7447401Email: jdandja@winterhalter.aeFanar Al Khaleej TrMartin MathewAsst Sales Manager - Hotel andCatering DivisionMobile: +971 50 2638315Phone: +971 6 5343870E-mail: mmathew@fanargroup.aeGulf Seafood LLCMr. Tarun RaoMarketing ManagerPO Box 61115Dubai- UAET: +9714 8817300 extn 103F: +9714 8817274Cell : +971 50 5593121tarun@gulfseafood.aeWebsite : www.gulfseafood.aeFollow us on TwitterIqdam InternationalStefan MenzelBusiness Development Managertel: 04 321 6003Mobile: 050 4514593stefan@iqdam.comANGT LLC – NONIONS / SIPPYAshwin RuchaniMarketing ManagerDubai – UAET: +9714 3523525, M: +971558964874Email: impex@angtnonions.comAl SeerMr. Himanshu ChotaliaTel: 04 3725425/432Mobile: 050 3561777Email: himanshu.chotalia@alseer.com52 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 53

Practical PastryThe EmiratesSalon CulinaireBriefs of the Classes for EntryResume Of Classes for EntryClass No. Class Description01 Cake Decoration - Practical02 Wedding Cake Three-Tier03 Four Plates of Dessert04 Pastry Showpiece05 Bread Loaves and Showpiece06 Friandises Petites Four Pralines Nougatines07 Chocolate Carving Showpiece08 Fruit & Vegetable Carving Showpiece09 Open Showpiece10 Five-Course Gourmet Dinner Menu11 Four-Course Vegetarian Menu12 Tapas, Finger Food and Canapés13 New Arabian Cuisine14 An Arabian Feast15 Individual Ice Carving16 Ice Carving Team Event17 Practical Fruit & Vegetable Carving18 Dressed Lamb - Practical Butchery19 Arabic Mezzeh - Practical Cookery20 Fish & Seafood - Practical Cookery21 Beef - Practical Cookery22 Poultry- Practical CookeryClass 01: Cake Decoration - Practical1. Decorate a single finished cake of the competitor’s choice.2. Two-and-a-half-hours duration.3. All decorating ingredients must be edible and mixed on the spot.4. No pre-modelled garnish permitted.5. Chocolate and royal icing can be pre-prepared to the basic level, e.g.. tempered chocolate can be brought.6. Competitors must provide all ingredients including cake base (Min. 30x30cm) , utensils, and smallequipment required.7. A standard buffet table is provided for each competitor8. Water, electricity and refrigeration might not be available.9. All cakes will be displayed until the end of the Salon and will be disposed of by the organizer.10. The cake will be tasted as part of judging.11. The Judges will cut the cake.Pastry DisplaysClass 02: Three-Tier Wedding Cake1. All decorations must be edible and made entirely by hand.2. Pillars or stands may be inedible but, unless decorated by hand, must be plain and unadorned.3. Fine, food-quality wiring is allowed for the construction of flowers and the like, but must be properly wrappedand/or covered with flower tape or paste.4. Royal icing, pastillage, pulled sugar, etc., may be used in the construction, but the finished display must not bedependent on these items.5. The bottom layer of the cake must be edible.6. Inedible blanks may be used for the two top layers.7. Typewritten description and recipes are required.8. Maximum area w60 cm x d75 cm. Maximum allowable total height (including socle or platforms) is 75cm.Class 03: Four Plates of Dessert1. Prepare four different desserts, each for one person..2. Each dessert presented singly on an appropriated plate.3. Presentation to include a minimum of one hot dessert (presented cold).4. Typewritten description and recipes are required.5. Tasting will be part of the judging process if deemed necessary to determine quality and authenticity.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. in height including base or socle where used.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 | January 2011 Gulf Gourmet | January 2011 55

Class 05: Bread Loaves and Showpiece1. Prepare and present: four types of breads (competitor’s choice) and four types of breakfast pastry.2. Bread is to be displayed with a bread showpiece.3. The showpiece will be included in the judging criteria.4. Doughs prepared and breads baked at place of work and brought to the competition for judging.5. Tasting will be part of the judging criteria.6. Typewritten recipes are required.7. Maximum area w90 x d75cm.Class 06: Friandises Petites Four Pralines Nougatines1. Five varieties.2. Six pieces of each variety (30 pieces total).3. Freestyle presentation.4. Required one extra piece of each variety on a separate small platter for judges’ tasting.5. Written description mentioning the theme is required.6. Typewritten recipes are required.7. Maximum area w90 cm x d75 cm.Artistic DisplaysClass 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 height including base or socle where used.Class 08: Fruit & Vegetable Carving Showpiece1. Freestyle presentation.2. Light framing is allowed, but the construction of 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 height including base or socle where used.Class 09: Open Showpiece1. Freestyle presentation.2. Only showpieces made of edible food material will be accepted for adjudication.3. Maximum area w90 cm x d75 cm.4. Exhibit can be no more than 75 cm. in height including base or socle where used.Gastronomic CreationsClass 10: FFive-Course Gourmet Dinner Menu1. Present a plated five-course gourmet meal for one person2. The meal to consist of:• A cold appetiser,• A soup,• A hot appetiser,• A main course with its garnish• A dessert.3. Hot food presented cold on appropriate plates.4. Food coated with aspic or clear gelatin for preservation.5. Total food weight of the 5 plates should be 600/700 gms.6. Typewritten description and typed recipes required.7. Maximum area w90 cm x d75 cm.Class 11: Four-Course Vegetarian Menu1. Present a plated four-course vegetarian meal for one person.2. Suitable for dinner service3. The meal consist of:• An appetizer• A soup• A main course• A dessert4. To be prepared in advance and displayed cold on appropriate plates.5. No meat, chicken, seafood or fish to be used, (meat-based gelatin glaze to enhance presentation is accepted).6. Eggs and dairy products are allowed.7. Total food weight of the four plates should be 600/700 gms.8. Typewritten descriptions and recipes required.9. Maximum area w75cm x d75cm.Class 12: Presentation of Tapas, Finger Food and Canapés1. Produce eight varieties.2. Six pieces of each variety (total 48 pieces).3. Four hot varieties.4. Four cold varieties.5. Hot food presented cold6. Food coated with aspic or clear gelatin for preservation7. Presentation on suitable plate/s or platter/s or receptacles.8. Eight pieces should correspond to one portion.9. Name and ingredient list (typed) of each variety required.10. Maximum area 60cm x 80 cm.Class 13: New Arabian Cuisine1. Present a plated five-course gourmet menu for one person.2. Free style presentation with an Arabian theme.3. To be prepared in advance, and presented cold on appropriate plates.4. Food coated with aspic or clear gelatin for preservation.5. Menu to be based on ingredients found in the Arabian Gulf and the Middle EastThe 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 | January 2011 Gulf Gourmet | January 2011 57

6. Dishes are to have an ethnic touch and to be presented in an up-to-date setting and decoration.7. The meal to comprise:• A cold appetiser• A soup• A hot appetiser• A main-course with appropriate garnish• A dessert.8. Total food weight for the entire menu should be 600/700 gms.9. Typewritten description and recipes are required.10. Maximum area 90w cm x 75d cm.Class 14: An Arabian Feast1. Present a traditional Arabian wedding feast as it would be served at a five-star hotel in the UAE.2. Suitable for 10 people.3. Free-style presentation.4. The presentation to comprise the following dishes (both cold food and hot food presented cold).5. Six cold mezzeh6. Three hot mezzeh.7. A whole Ouzi presented with rice and garnish.8. A chicken main course (Emirati Cuisine).9. A fish main course (Emirati Cuisine).10. A lamb main course.11. A vegetable dish.12. Three types of kebabs, one of chicken, one of lamb, one of beef, each with appropriate accompaniments.13. One hot dessert (presented cold).14. Three cold desserts.15. Two of the above desserts (competitors choice) must be typically Emirati.16. Only the above dishes are to be presented, no other dishes are to be added.17. Maximum available space for presentation is 180 cm x 75 cm.18. Competitors must ensure their exhibit is presented neatly so as to fit the available space.Practical ArtisticClass 15: Individual Ice Carving1. Freestyle.2. 90 minutes duration.3. Hand carved work from one large block of ice (provided by the organisers).4. Competitors to use own hand-tools and gloves.5. A non-slip mat is mandatory.6. PBefore the competition starts, competitors will be allowed 30 minutes to arrange and temper the ice block.7. The use of power tools is forbidden.Class 16: Ice Carving Team Event1. Freestyle.2. Two persons per team.3. P120 minutes duration.4. Hand-carved work from three large block of ice (provided by the organisers).5. Competitors to use own hand-tools and gloves.6. Non-slip mats are mandatory.7. Great care must be taken with health and safety considerations. If an exhibit becomes in any way unstable ordangerous to competitors or public, it will be dismantled and destroyed by the organizers.8. The use of power tools is forbidden.Class 17: Practical Fruit & Vegetable Carving1. Freestyle.2. 120 minutes duration.3. Hand carved work from competitor’s own fruit\vegetables.4. Competitors to use own hand-tools and equipment.5. No power tools permitted.6. Pre-cleaned, peeled material is allowed, but pre-sliced/carved will result in disqualification.7. Each competitor will be supplied with a standard buffet table on which to work.Class 18: Dressed Lamb - Practical Butchery1. Prepare a whole, fresh, dressed lamb carcass into various ready-to-cook joints and pieces, some as requiredby the organisers, the others to competitor’s choice.2. Make a presentation of the finished cuts and off-cuts for exhibiting to the judges.3. Cuts/joints can be suitable for foodservice or suitable for a retail butchery display.4. Organisers will supply the dressed lamb for this class.5. Each competitor will have one banquet table (supplied by the organisers) on which to work.6. No power tools permitted.7. Competitors to supply their own:• Tools and knives• Twine or netting• RED cutting boards (this is a municipality requirement and will be strictly enforced)• Garnishing• Display trays• Sundries8. Time allowed: two hours.9. All tools and sundries will be inspected to ensure that they are hygienically suitable for food use.10. Cuts required by the organisers are:a) Neck slices or Neck boned.b) 1 x shoulder, boned and rolled, tied or netted ready for roasting.c) 3 pieces shoulder chops.d) Spare ribs.e) 1 x 8 rib Frenched rack.f) Mid-loin chops from a short loing) 1 x Loin – eye.h) 1 x Tunnel-boned leg tied or netted for roasting.i) 1 x Seam-boned leg trimmed into its 4 primal cuts plus its bone-in shank.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 | January 2011 Gulf Gourmet | January 2011 59

Notes on the Practical Cookery ClassesThese notes pertain to all practical cookery classes. They should be read in combination with the brief of the class entered.Due to the fact that only one hour is given to complete the competition; competitors are allowed to bring with them anextensive mise-en-place. However, there are restrictions on how much pre-preparation the judges will tolerate. In allcases, the preparation, production and cooking skills of each competitor must be demonstrated during her/his time in thekitchen.1. All food items must be brought to the Salon in hygienic, chilled containers: Thermo boxes or equivalent.Failure to bring food items chilled will result in disqualification.2. All dishes are to be served in a style equal to today’s modern presentation trends.3. Portion sizes must correspond to a three-course restaurant meal.4. Dishes must be presented on individual plates with appropriate garnish not exceeding 250g total food weightexcluding sauces.5. Unless otherwise stated, competitors must supply their own plates/bowls/platters with which to presentthe food.6. Competitors must bring with them all necessary mise-en-place prepared according to WACS guidelines in thehot kitchen discipline (www.wacs2000.org).7. Competitors are to provide their own pots, pans, tools and utensils.8. All brought appliances and utensils will be checked for suitability.9. The following types of pre-preparation can be made for the practical classes:• Vegetables/fungi/fruits; washed & peeled – but not cut up or shaped.• Potatoes washed and peeled – but not cut 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 or measured out ready for use.• Fish may be scaled and filleted and the bones cut up.• Meat may be de-boned and the bones cut up.10. No pre-cooking, poaching etc. is allowed.11. No ready-made products are allowed.12. If a farce is to be used for stuffing, filling, etc., at least one of the four portions must be prepared in front of thejudges to show the competitor’s skill13. Within 10 minutes after the end of the competition, competitors must have the kitchen thoroughly cleanedand tidied and ready for the next competitor to use.14. Two copies of the recipes typewritten are always required.15. Submit one copy of the recipe/s to the clerk when registering.16. Submit one copy of the recipe to the duty marshal at the cooking station.• Lebanon• Syria• Jordan• Morocco• Egypt• Tunisia5. Dishes must represent a variety of cooking methods and the use of ingredients as used in the Arabicrestaurants of the UAE.6. Present the mezzeh in four equal portions.7. Two portions will be served in the public restaurant and two portions will be presented to the judges.8. Typewritten recipes are required.Class 20: Fish & Seafood - Practical Cookery1. Time allowed 60 minutes2. Prepare and present four identical main courses using fish/shellfish as the main protein item.3. Present the main courses on individual plates with appropriate garnish and accoutrements.4. Typewritten recipes are required.Class 21: Beef - Practical Cookery1. Time allowed 60 minutes2. Prepare and present four identical main courses using beef as the main protein item.3. Present the main courses on individual plates with appropriate garnish and accoutrements.4. Typewritten recipes are required.Class 22: Poultry – Practical Cookery1. Time allowed 60 minutes2. Prepare and present four identical main courses using an item of poultry (quail, goose, duck, chicken, turkey,etc.) as the main protein item.3. Present the main courses on individual plates with appropriate garnish and accoutrements.4. Typewritten recipes are required.Practical CookeryClass 19: Mezzeh – Practical Cookery1. Time allowed: 60 Minutes2. Prepare and present for four persons: Three types of hot mezzeh and three types of cold mezzeh.3. Only one (if any) of the following types of mezzeh may be displayed: humus, tabouleh, babaganough,fatouche, moutabel.4. The mezzeh can be representative of any of the following countries: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 Societies60 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 61

Rules and Regulations for Culinary CompetitionsNote1. Please read the following regulations carefully. The instructions contained herein are mandatory. Noncompliancewith any of the points mentioned could lead to loss of marks or complete disqualifications.2. The Briefs of the Classes for Entry document also forms part of these Rules and Regulations and must be readin conjunction with this document.3. Other regulations relevant to a particular competition would appear on the last page of this document.Participation4. Participation at competition is open to anyone professionally employed in the preparation of food.5. Unless the organisers specifically mention a class as being a team event, all classes are for entryby a single competitor.6. Competitors are restricted to one entry per class.7. Competitors are restricted to entering a maximum of three classes with the exception of those entering intothe Best Artist trophy class.8. Competitors entering to win a trophy must participate fully in every class entered in order to qualify.9. Competitors must attend and participate on the date and at the time allotted to them.Competition Entry10. Please note that there are different forms for different types of entry; ensure that the correct form isbeing used.11. Complete the entry-form according to the instructions on the form.12. Completed photocopies of the entry-form are acceptable.13. Submit the completed form to the organisers along with the requisite fee.14. Fees must be submitted along with completed entry forms.15. Fees are payable to:• Account Name: JHFT;• Bank: HSBC Bank Middle East – Dubai (UAE)• Account No. 021 - 092499 - 002• SWIFT Code: BBMEAEAD16. Entries are accepted strictly on a first-paid, first-accepted basis17. No entry is accepted until the appropriate fee has been received.18. Entry Fees are non-refundable.Certificates and Letters of Participation19. Ensure that your name (clearly written in block capitals) appears on your entry-form exactly as you would wishit to appear on any certificate, letter of participation or posting of results.20. Any applications for amendments to letters or certificates will necessitate:a) Return of the original certificateb) A written confirmation from the executive chefc) A pre-paid fee of Dhs: 100/- (AED: One-hundred) per certificate.Hygiene21. Bad hygiene practice will result in disqualification.22. A professional food-safety company has been engaged to oversee all aspects of hygiene practice atthe competition.23. It is quite possible that Dubai Municipality Food Control Section will conduct its own hygiene inspections asand when it sees fit.24. The organisers have no control over these two entities. Should either raise an objection to the standard ofhygiene of any particular person or team, that person or team will not be allowed to competeThe Secretariat25. The Emirates Culinary Guild (ECG) is the body responsible for the creation, organisation and administration ofthe competition.26. The competition is governed by and construed according to the rules of the organisers.27. The organisers have sole authority to adjudicate on any matters pertaining to the competition.28. Entrants’ acceptances of participation in the competition are construed as confirmation of their undertakingto submit unconditionally to the jurisdiction of the organisers in regard to all aspects of the EmiratesSalon Culinaire.29. The address of the ECG for all correspondence and inquiries referencing culinary competitions is: The EmiratesCulinary Guild, PO Box 71963 Dubai, United Arab Emirates.Tel: + (9714) 3403128. Fax :+(9714) 3473742. Email: theguild@emirates.net.aeCompetitors and Helpers30. Each competitor is allowed one helper to assist with carrying equipment. No other help is allowed to acompetitor within the preparation area.31. A competitor must wear full; freshly laundered chef’s uniform with appropriate headgear and footwear whenattending at the exhibition.32. A competitor’s helper must wear full; freshly laundered chef’s uniform with appropriate headgear andfootwear when attending at the exhibition.33. Competitors that are incorrectly dressed at a competition will not have their exhibits judged.34. Helpers that are incorrectly dressed will not be admitted to the exhibition.35. Logos, marks and identifying colours provided by the organisers must be worn by competitor throughout thecompetition in the position indicated to them by the organisers at the time of registration.36. Logos, marks and identifying colours provided by the organisers must be worn by helpers throughout thecompetition in the position indicated to them by the organisers at the time of registration.37. A competitor entered in a practical competition must register at least thirty minutes before thecommencement of the competition otherwise the competition slot will be given to a waitlisted competitor.38. Any competitor not in place and ready to start at least five minutes before the time a competition commences,will be disqualified.39. Competitors and helpers are forbidden from approaching or speaking with or at a judge without the expresspermission of the organisers.Exhibits40. Each exhibit must be the bona fide work of the entering competitor. It must be solely the work of thecompetitor and must be certified as such by his Head of Department or General Manager.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 Societies62 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 63

41. Each exhibit must be a completely original work, it must not have been displayed previously (in whole or inpart) in any competition or exhibition whether private or public.42. All exhibits must be of edible substance except for framing, socles and stands where they are allowed.43. It is forbidden to use any living entity whatsoever as part of an exhibit (e.g. tropical fish).44. It is forbidden to depict religious, nude, semi-nude or political themes in an exhibit.45. All exhibits must be suitable for presentation as a decorative item in a restaurant or banqueting setting.46. An exhibit must not carry any logo, label or mark of identification; however, competitors must be able toidentify their exhibit if required.47. Competitors are responsible for their exhibits and should ensure that they are available in their proper placefor judging on the day and time specified.48. No preparation or finishing of exhibits is allowed in any area except the designated preparation area at the rearof the competition area.49. Finished exhibits must be placed in the position indicated by the organisers.50. No interference with an exhibit is allowed once the organisers have deemed it as submitted for judging.51. Competitors must leave the judging area as soon as their exhibits are in place or when instructed to leave bythe marshals, whichever is the sooner.52. Exhibits may, at the discretion of the organisers, be moved to a separate enclosure, there to remain for part orfor the duration of the exhibition.53. Failure by a competitor to register or exhibit at the specified time could result in disqualification.54. Exhibits which are removed by competitors without permission of the organisers will not qualify for anykind of award.Competition Marshals55. A Marshal-at-arms will be recognisable by a badge displaying the logo of the Emirates Culinary Guildand the legend ‘Marshal’.56. Marshals are charged with ensuring that the rules and regulations of the competition are observedby all concerned.57. Competitors, helpers and visitors are all obliged to cooperate with the marshals - without question,at all times.Awards58. Gold, silver and bronze medals and certificates and certificates of merit are awarded solely at the discretion ofthe judges.59. The decision of the judges is final and each competitor is required to abide by it without comment.60. Medals will normally be presented at 18:00 each day. This may change according to circumstance.61. Any medal or certificate that is not accepted by the competitor or his/her helper at the presentation ceremonyfor that day will be forfeit, unless prior arrangements are made with the organisers.62. A competitor or his/her helper must be correctly dressed as stipulated in the rules when collecting medalsor certificates.63. Incorrectly dressed competitors/helpers will not be allowed access to the awards area.Copyright64. All exhibitors and competitors assign all rights concerning videos, photographs, menus, recipes, exhibits,sound recordings etc. to the Emirates Culinary Guild.Disclaimer65. The organisers are entitled to cancel or postpone the Salon, or to alter the duration, timing or scheduleof any event.66. The organisers reserve the right to cancel any classes or limit the number of entries or extend, modify orrevoke any of the rules and conditions without being held liable for any claims for compensation whatsoever.67. The organisers will not under any circumstances be held liable or responsible for the loss or damage of anyexhibit, equipment, goods or personal effects.Queries68. All queries must be submitted by email to: theguild@eim.ae. The question and answer to each query will bebroadcast to all entrants.ADDENDUM – The Emirates Salon Culinaire 2011Venue & Entry Fees1. The Emirates Salon Culinaire will be held during the Gulf Food Hotel and Equipment Exhibition from February27th to March 2nd 20112. The venue is Zabeel Hall at the Dubai International Convention & Exhibition Centre3. The entrance fee for single entries is Dhs.100 (AED. One Hundred) per person per class, unless otherwisestated in the Rules and Regulations or the Class Briefs.4. The fee for entry to the trophy classes is as follows:i. Best Cuisinier – The Emirates Salon Culinaire- Dubai 2011 AED:500/- per personii. Best Pastry Chef – The Emirates Salon Culinaire- Dubai 2011 AED:400/- per personiii. Best Artist – The Emirates Salon Culinaire- Dubai 2011 AED:500/- per personiv. Best Arab National – The Emirates Salon Culinaire- Dubai 2011 AED:300/- per personClosing Date5. Closing date for entries is February 1st 2011. However, practical cookery classes are normally fully subscribedand closed well before the closing date.Trophy EntryEntrants to a trophy class must enter and finish in all and only those classes that pertain to the trophy for which they areentering. No other classes may be entered into by a trophy entrant.The required classes are:Best Cuisinier:i. Class #10. Five-Course Dinner Menuii. Class # 21. Australian Beef Practical CookeryThen any and only one of:i. Class # 20. Fish & Seafood Practical Cookeryii. Class # 22. Poultry Practical CookeryThe 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 Societies64 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 65

In order to qualify for inclusion in the points tally for Best Cuisinier Trophy a competitor must win three medals, at leastone of which must be a gold medal.Best Pastry Chef:i. Class # 01. Practical Cake Decorationii. Class # 03. Four Plates of Dessertiii. Class # 06. Friandises, Petites FourIn order to qualify for inclusion in the points tally for Best Pastry Chef Trophy a competitor must win at least two medals.Best Artist:i. Class # 07. Chocolate Showpieceii. Class # 09. Open Showpieceiii. Class # 15. Individual Ice Carvingiv. Class # 17. Practical Fruit & Vegetable CarvingIn order to qualify for inclusion in the points tally for Best Artist Trophy a competitor must win at least three medals.Best Arab National:i. Class #13. New Arabian Cuisineii. Class # 14. An Arabian Feastiii. Class # 19. Arabic Mezzeh Practical CookeryIn order to qualify for inclusion in the points tally for Best Arab National Trophy a competitor must win at least one medal.Judging and The Awards SystemA team of WACS (The World Association of Chef’s Societies) approved international Judges will adjudicate at all classes ofthe competition: using WACS-approved methods, criteria and documents www.worldchefs.orgAfter each judging session, the judges will hold a debriefing session at which each competitor attending may learnsomething of the thinking behind the judges’ decision.Competitors will not be competing against each other: rather, they will be striving to reach the best possible standard.The judges will then apportion marks that accord with their perception of the standard reached. The competitor will thenreceive an award commensurate with his/her points tally for the class.In theory, therefore, everyone in a particular class could be awarded a gold medal. Conversely, it could be possible that noawards at all are made.The scaling for awards in all classes is as follows:Points100 Gold Medal with Distinction with Certificate.99 – 90 Gold Medal with Certificate.89 – 80 Silver Medal with Certificate.79 – 70 Bronze Medal with Certificate60 – 69 Certificate of MeritThereafter Certificate of ParticipationCorporate and Establishment TrophiesThe corporate and establishment trophies available are:Best Effort by an Individual Establishment – The Emirates Salon CulinaireThis trophy is awarded to the establishment whose competitors gain the highest total combined points from the medalswon from all of their entries.Best Effort by a Corporation – The Emirates Salon CulinaireThis trophy is awarded to the corporation whose competitors gain the highest total combined points from the medals wonfrom all of their entries.Point Value of each Medal Won:Gold Medal with DistinctionGold MedalSilver MedalBronze Medal6 Points5 Points3 Points1 PointThe 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 Societies66 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 67

NEW MEMBERSAlfred Vaz, S. Chandrasekhar and C. B.Shankar, AL Seer Group, receiving themembership certificate from Chef UweMicheel, President, Emirates Culinary GuildLe Roi Basilio, Rajesh Kumar andThomas Das, FANTCO, receiving themembership certificate from ChefUwe Micheel, President,Emirates Culinary GuildAl Seer is the leader in FMCG distribution in theLower Gulf. In existence since 1969, Al Seer hasbeen associated with the growth of some of thebiggest brands in the business. Kraft, Fonterra,India Gate, United Biscuits, Hindustan Unilever,Heinz, Mazola, Ferrero, Reckitt Benckiser, GlaxoSmith Kline, Colgate Palmolive, and Kimberly-Clarkare just a few of our partners. In addition Al Seeralso has wide range of Frozen products whichinclude Meat, Poultry, Frozen Vegetables etc.Al Seer currently works with a large number ofhotels and restaurants to fulfill their needs in boththe food and non-food categories.Some of Al Seer’s unique strengths include:• A team of top-notch professionals withextensive experience in the Food Servicearena who can cater to individual needs in anefficient and cost effective way.• Consolidation of products from across theglobe.• A wide assortment of products to makes Al Seera one stop source for most requirements• A state of the art warehousing facility (HACCPcertified), backed by an extensive logisticssetup, ensures the best quality of productdelivered in a timely manner.Al Seer channel specialists are happy to helpaddress all type of requirements across the UAE,with a custom made solution.Faisal Al Nusif Trading Co. L.L.C, (FANTCO) wasincorporated in 1996 in Dubai, with an objective toImport Export & Distribution of food and non foodproducts.The Managing Director H.E. Faisal Abdul Latif Al Nusif,a Kuwaiti National, is the Vice Chairman of KuwaitSheraton Hotel and an Ex-director of RAK Bank,UAE. The Local Sponsor, Lt. Col. Saeed MohamedSaeed Al Jarwan, is in Dubai Government Service.FANTCO is a one stop shop Food Service Solutionprovider,primarily sourcing premium US Beef(several programs and grades),portion controlsteaks, premium veal cuts from Holland (both milkfed and rose), frying solutions, sea food, saucesand condiments and other quality products usedin the HORECA business.Our team are committed to giving our customers thevery best in terms of service, and uncompromisingquality. We offer a cost effective tailor made foodservice solution depending on your needs or menurequirements thus enabling you to take care of yourbusiness and to delight each of your guests with anexcellent dining experience.The company is also engaged in offering logisticsolutions for all of the major US Chain restaurantsoffering specialized restaurant products andsolutions whether it be portion control products ,sauces and marinades or any other product.Give us a call if you need a very specific productand we will source it for you!FANTCO is a HACCP certified company which hasits own storage facility for Frozen, Chilled and Dryproducts with an around the clock delivery serviceFANTCO is in the business of building bridges andrelationships and that will always be the heart ofour business in the truest sense. So we’ll keepworking on building strong relationships sourcingand providing you with great food from all over theworld.We never compete on price, only on value. Ourcustomers understand value above price.You can reach us on +9714 3390919 or ContactRajesh on + 971 50 5595098 (rajesh@fantco.net) orLe Roi on +97150 4828942 (leroi@fantco.net).We MEAT your needs! Call FANTCO – THE GOODFOOD PEOPLE!68 Gulf Gourmet | January 2011 Gulf Gourmet | January 2011 69

NEW MEMBERSMaher Nassar and Antoine AbdelSater from Boecker receivingthe membership certificate fromChef Uwe Micheel, President,Emirates Culinary GuildBoecker Public Health, the region’s largest PestManagement, Food Safety and ProfessionalDisinfecting services, provides World Classservices for the most demanding commercial,food service and residential sectors.With its ISO9001:2000 certification, and its EPAapproved products that are all licensed by localauthorities, Boecker has been positioned asa renowned leader in the field of public healthwith a well founded expansion in the Middle Eastregion and West Africa.Boecker is committed to provide high qualityPest Management Services for Residential andCommercial Customers, serving the most vitalsectors of the economy.Boecker’s Pest Management Programs areInnovative, Safe and Highly Effective.Boecker Food Safety provides:- Food hygiene training recognized by theleading regulatory bodies worldwide.- Professional consultancy to build safefood systems like the GCP (Good CateringPractices), HACCP (Hazard Analysis & CriticalControl Point) and ISO22000.Designed closely with regional laws andrequirements, our services provide all foodhandlers with the required food-safety knowledge,working systems and certification.Boecker offers the Microbe Control System -Microbecs to safely and effectively eliminate allmicroorganisms and provide a long term sanitizedenvironment for working and living.Boecker’s Affiliations• Boecker is an ISO9001:2000 certified companyand an innovator in Quality Standards.• Boecker is an active member of:* The National Pest Management Association- NPMA, USA* The British Pest Control Association - BPCA,UK* The Royal Society of Public Health - RSPH,UK (Corporate Member)* The Society of Food Hygiene Technology- SOFHT, UK* The International Food ProtectionAssociation - IFPA, USA* The Chartered Institute of EnvironmentalHealth - CIEH, UK* The International Food Safety ExecutivesAssociation - IFSEA, USA70 Gulf Gourmet | January 2011

AMERICANriceenjoy the best quality!The EssentialAmericanriceguideLook For TheEnclosedBooklet ForMouthwateringAnd ExoticRecipeswww.usarice.eu | E-mail: customer@usarice.com