Dear fellow Chefs, ladies and gentlemen,
Welcome to the April issue of our Gulf Gourmet.
We’ve just completed three busy months and look forward to quarter two. Our upcoming highlights being our AGM –Annual General Meeting and the East Coast Salon in Fujairah.
I have just returned from the 2nd International Hoi An Food Festival which was again a great event. You will find the full report and pictures in our May issue.
We have three events lined up for April. On the 11th is our monthly networking meeting to be held at Jood Hotel with Chef Youssef Darwish. 23rd evening will see the US Poultry Seminar at the Radisson Blu Hotel DDC. This will be an event for Chefs and the industry. And on 27th is the ECG supported La Chaine des Rotisseurs “Concours des Jeunes Chefs Rotisseurs” event. It includes the UAE Bailliage National Competition Final hosted by ICCA. The UAE winner will go on to represent us in the world finals to be held in Frankfurt, Germany in September.
May too will be extremely busy. Our culinary team led by Andy Cuthbert will compete at HOFEX in Hong Kong. Our second culinary team led by Chef Majed Al Sabagh will compete in Beijing.
On 8th May, we will have the US beef Workshop hosted by Bassam Bousaleh and the AMFI team on behalf of US Beef Export Federation at Radisson Blu Hotel DDC. And the following day will see the US Beef Team hosting the US Beef Mini Plated Competition on our monthly meeting day. The awards ceremony will be held straight after our meeting.
I look forward to seeing you all on May 22nd in Fujairah for the East Coast Salon, and on 23rd for our AGM – Annual General Meeting.
If you missed previous issues of Gulf Gourmet, please visit gulfgourmet.net for the back issues.
I urge all members to check out www.emiratesculinaryguild.net to know what’s happening on the calendar. Do visit facebook.com/wacsyoungchefs and encourage your young chefs to join and stay 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 know who our supporters are.
A final thank you to Chef Diyan Manjula and his team from Radisson Blu Hotel DDC for hosting the March meeting.
President, Emirates Culinary Guild
Director of Kitchens
Radisson Blu Hotel Deira Creek