Dear fellow Chefs, Ladies and Gentlemen,
Welcome to the June-July issue of our Gulf Gourmet. We are all looking forward to the summer, some of us for good summer business and some of us for a break with the family.
In many areas, the Covid 19 numbers are dropping and the rules are relaxing. Please look after yourself keep sanitizing and wearing the mask when appropriate. “Stay safe everyone”.
After the very successful Salon Culinaire and Virtual Expo Culinaire in April, we had a very successful Chefs Table Competition in May/June. Thank you to DMG, the Hotel Show organizer, and their sponsors for their support.
The teams had lots of great quality food ingredients from the European Union (products from all the member countries) and a super fresh seafood selection from Dubai's Waterfront Market. If you have not visited the Waterfront Market in Deira, I recommend it highly. It’s a great place to buy your seafood, meats, fruits, and vegetables.
All the participating teams performed very well and we saw some amazing menus. See more about his competition in this issue.
We have our monthly June meeting followed by our AGM in Jumeirah Creekside Hotel. In the meantime, the team is working full steam on Abu Dhabi 2022.
We are really looking forward to welcoming Worldchefs in our Capital. See monthly updates about all the events happening 30 May to 2 June 2022 under 1 roof.
The Congress registration is open now at worldchefscongress.org, do not miss out on the Early Bird Discount.
I hope all Chefs reading this have already registered in the ChefID app. If not, do it now to get involved.
Please visit gulfgourmet.net to browse through previous issues of this magazine. Visit emiratesculinaryguild.net to see the latest happenings on the events calendar. And visit fb.com/wacsyoungchefs for young chefs to 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.
Thank you to Chef Diyan Manjula De Silva and Radisson Blu Dubai Deira Team for hosting the last meeting.
President, Emirates Culinary Guild
Director of Kitchens,
Radisson Blu Hotel Dubai Deira Creek