Dear fellow Chefs, ladies and gentlemen,
Welcome to the May issue of our Gulf Gourmet.
April was the month of training and preparation for our culinary teams. Our first mixed Young Chef and Senior Chef Team is ready to travel to Hong Kong to represent us at HOFEX 2017. It was very pretty amazing what I have seen during the practice session. I like to thank the Hong Kong Team, Chef Rudy Muller and Anita Cheng for the help and support with the visa and market list.
Our team for Beijing China as well is ready to go. I wish both teams, all the best and a safe and successful trip.
Back in Dubai, the 14 young chefs qualified for the UAE Chaine de Rotisseurs Young Chef Final are in training. Our UAE winner will represent the Chaine Des Rotisserur-Uae Bailliage National Competition entry at the World Final in Frankfurt, Germany in September this year.
I would like to thank the US Poultry and Egg Export Council for the US Poultry Seminar in April at the Radisson Blu Hotel Deira Creek. Thank you to Bassam, Khaled and the Team for the informative evening.
The US Beef Hands On Workshop on the 7th of May is now fully booked. For the Mini Plated Competition on the 8th of May, there are still a few open spots.
Our 2 biggest events in May are our Annual General Meeting (AGM) on 22nd May hosted by Chef Prasad and his Team from Miramar Al Aqah Beach Resort and East Coast Salon 2017 in Fujairah.
I wish all competitors all the best of luck and happy cooking and learning. And remember, winning a Gold medal is not the most important thing in life. The key during every competition is for you to learn improve your skills and hopefully you meet some new friends.
If you have missed previous issues of Gulf Gourmet magazines please visit www.gulfgourmet.net for the back issues.
I urge all members to go onto the Guild website to see what is happening on the calendar at emiratesculinaryguild.net and to visit the W ACS Young Chefs Facebook page on facebook.com/wacsyoungchefs. Encourage your young chefs to join that page so they can be in contact with over 4,000 chefs across the globe.
Please do not miss the company profile of our corporate members. We really do appreciate your support. Also, do look at the Friends of the Guild pages to check all our supporters.
A final thank you to Youssef Darwish and his team from Jood Palace Hotel for hosting the April meeting.
President, Emirates Culinary Guild
Director of Kitchens
Radisson Blu Hotel Deira Creek