Dear Fellow chefs, Ladies and Gentleman,
Welcome to the December Issue of our Gulf Gourmet.
I need to first congratulate the team that travelled to the Culinary World Cup is Luxembourg. Great success, Great Teamwork and an amazing result.
The Senior team, the Junior team, the Pastry team, the Artist team and the Management team.special thanks you to Karl Heinz Ney, Thomas Haller, Michel Miraton, Norbert Girnth, Majid Al Sabbagh, Devid Arnold and Hendrik Jonsson, Who looked after the team and gave great support. Thank you, again.
Our Team Came back with a total of 70 Medals! Info and image from Luxembourg are in this issue of Gulf Gourmet as well continue in the January issue as well.
The team is in full swing with the preparation for Sial Abu Dhabi and the Abu Dhabi Food Festival. I am , looking forward to the young Chef Team from all over the world, who will compete for the Along Thong Trophy. Big thank you to all our partners at Cuisine Du Sial 2018.
USPEEC is our again the Title Sponsor for the young Chef trophy and the live chicken Class. We will use US Chicken Leg Quarter for both events. Thank you to Bassam Bousaleh and the whole team of AMFI office for the ongoing partnership.
Thanks you to all our partners including Nestle Professional, Meat and Live Stock Australia, ADNEC, Boecker, Ronai, Masterbaker, JM Foods and Boodys and Barakat.
Straight after Sial, the Team in Abu Dhabi stays Busy with Abu Dhabi Festival from 13-17 at the corniche. We look forward to a great festival, Especially the word kitchen’s 15 Celebrity Chef representing their respective countries.
Michelin-star Chefs will also have our National Culinary Team showing their Skills. Artist and Pastry Chefs will be on the second stage. There will be many events for the young future Chef. Chef Majid Al Sabagh will be looking after our young Visitors.
Please visit gulfgourmer.net to browse through the previous issue of the magazine.
President of Emirates Culinary Guild
Director of Kitchens
Radisson Blu Hotel Dubai Deira Creek