President Message



Dear fellow chefs, ladies and gentlemen,

Welcome to the February issue of our Gulf Gourmet. For many of us, February is a month of training. It’s the time we practice for the International Salon Cuinaire, which will be held from March 3 to March 5, 2020 at the Expo Culinaire in Sharjah.

We are looking forward to a very exciting and growing Expo Culinaire. We have  some great new classes too. There is the Live Pasta class brought to us by Barilla and the Live Mocktail Class powered by Tastecraft from Masterbaker.

First, I need to thank you – our longtime key partners IFFCO and Nestle Professional – for the great ongoing support. They have some great products for us to work with this year. See all  The competition details in this issue.
If you have not registered yet, do so as soon as possible as some of the classes are getting full.

A big thank you to all our partners: Ginox, Welbilt, Masterbaker, Barakat, Mitras, Ecolab and our longtime supporter from USA Poultry and Egg Export Council (USPEEC) and USA Meat Export Federation (USMEF).
Of course, thank you to Joanne Cook and the team at Purple Kitchen.

Not to forget our key education partners: International Center of Culinary Arts (ICCA), Jumeirah Emirates Academy and Chef International Centre (CIC). We are hosting a Competition Seminar for hot kitchen and pastry on March 2 and 3 in Sharjah.

Get ready for another great show, do not make any other plans for 3 -5 March in Sharjah. See you all at Expo Culinaire 2020 For our Corporate Friends, there is still exhibition space to rent,

Please contact the Team From Purple Kitchens.  Joanne Cook at joanne. and Rasheed Hussain at
Please visit to browse through the previous issue of these magazines.  Visit www. to see our upcoming events calendar.  And visit for young chefs to connect with over 4,000 chefs worldwide.

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. Thank you to Chef Diyan Manjula and Radisson Blu DDC Hotel Team for hosting the January meeting.

Culinary Regards,

Uwe Micheel
President, Emirates Culinary Guild
Director of Kitchens,
Radisson Blu Hotel Dubai Deira Creek
Assistant Vice President, WorldChefs