Dear fellow chefs,
ladies and gentlemen, Welcome to the April issue of our Gulf Gourmet. Last month I wrote in this very column about how excited I was looking forward to our Salon Culinaire being relocated to a new home – the Expo Culinaire in Sharjah. Now, I have to tell you how happy I am with the great success of our first edition in the Sharjah Expo Centre.
We had a great event all the days from opening to closing. Many competitors and visitors spoke to me how easy it was to reach, how good the parking facilities were, and how stress-free it was to enter the actual Salon Culinaire arena.
We had more than 900 entries and a great standard of competition. The team of judges was led by Chef Otto Weibel from Singapore. A big thank you to Otto and all the jury members for a great job done. We had the honor to have the complete WorldChefs Presidium flying in for the event. Thank you to President Thomas Gugler, Martin Kobald, Cornelia Volino and KK Yau. Most of all, I have to thank all the competitors for their great work, passion and energy that they showed us. We Had quite a few experienced competitors with us and lots of first-timers to the Emirates Salon Culinaire.
The launch edition of Expo Culinaire is uniting all of our partners again Equipment, Ingredients, Food and Beverage. Please visit gulfgourmet.net to browse through previous issues of these magazines. Visit emiratesculinaryguild.net to see the latest happenings on the events calendar. And visit www. facebook.com/wacsyoungchefs for young chefs to be in contact with over 4,000 chefs across the globe.
Please do not miss the company profiles 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 Loucian Elias and the Coral Deira Hotel team for hosting the January meeting.
President of Emirates Culinary Guild
Director of Kitchens
Radisson Blu Hotel Dubai Deira Creek