Dear fellow chefs, ladies, and gentlemen,
Welcome to the April-May issue of our Gulf Gourmet.
First of all, I would like to wish all our Muslim colleagues and their families a blessed Ramadan.
We are going through a very difficult time as hotels and restaurants remain still closed or slow. Many of our colleagues have either lost the opportunity to go back to their workplace or have lost a big part of their income. However, seeing restaurants open up again is a good sign. It may be slow with fewer guests, but it is a start.
I request all of you, even if you are in a very difficult position, to please stay calm and positive. Hold on to your passion for our great profession and industry. Together, we will weather this storm. We will keep our heads help up high and rebuild our great industry together.
We will all have to choose different paths when we rebuild. This is because different companies have different visions in keeping with their rules and policies. Individual entrepreneurs will come up with different ideas, those from various age groups, and generations will have different opinions, and it’s all welcome.
Let us listen to each other and do it together, let us keep learning from sharing our experiences – both the good and the not so good.
Your Emirates Culinary Guild has been working throughout this period to remain accessible to our members. Our YouTube channel, which has been running for 3 years, has a lot of great videos of our past activities. We are even more active now with new videos posted regularly. Thank you, Andy Cuthbert and the team, for all the Emirati desserts. This is only a start. We will build our channel with the support of all you chefs and friends. We will have competitions and regular events too.
Please subscribe, and ask your friends and partners to subscribe to the Emirates Culinary Guild YouTube Channel.
I want to go back to the beginning of March when we enjoined a great Expo Culinaire. It was our second International Salon Culinaire since moving to Sharjah. We had a great show, and it was bigger and better than last year!
I would like to thank our chairman of jury Chef Otto Weibel and all the jury members and marshals for giving us their time. You all helped us deliver yet another successful show.
A big thank you to all of the competitors, you all did amazingly well. We saw lots of great work in all different categories from ice carving to fruit and vegetable carvings and the many great showpieces.
We had many great tasting dishes on our Arabic feast buffet and all the other live cooking classes. I would
have loved to be in all the jury groups, just to taste more dishes. Well done to everyone who won a trophy or medal, as well congratulations to the ones who came, learned, gained experience, and will be ready for next year. I look forward to seeing you all at our International Salon Culinaire in Sharjah 2021.
Look out for pictures of the event in this issue and the following issues of Gulf Gourmet. Please look at our special Thank You pages dedicated to all our partners and sponsors. A special thank you to the US Beef Federation for hosting the great US Beef BBQ after-party.
Thank you also to IFFCO and the Al Rahma team for the great olive oil training workshops. Find more events
and info in this issue. Please visit gulfgourmet.net to browse through the previous issues of this magazine. Visit emiratesculinaryguild.net to see our upcoming events calendar. And visit www.facebook.com/wacsyoungchefs for
young chefs to be in contact 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 out all our supporters. Thank you to Chef Ramulo and the
Jumeirah Creekside team for hosting our March meeting.
President, Emirates Culinary Guild
Director of Kitchens,
Radisson Blu Hotel Dubai Deira Creek