President Message

Dear Members and Partners,
Eid Mubarak to everyone. I hope that the holy month of Ramadan was one of peace and family traditions. We saw fantastic business levels across the cities, and this gives us all a positive outlook on the trend for the remaining business months of the year.
The Guild members were invited to the Shees Rest Area in Kalba, nestled in the mountains, to break the fast alongside the citizens of Shees village. It was a wonderful cultural experience for all of us and not something that is often witnessed. We thank Sharjah Tourism for this opportunity.
We are now in full preparation mode for the Expo Culinaire and the Emirates International Salon Culinaire. We are inviting eight teams from across the globe to compete in the Alen Thong Golden Coffee Pot Young Chefs Challenge and the Salon’s individual categories.
The Salon is growing every year, and we expect over 700 competitors to participate in the individual categories alone, along with 80 team members competing in the competitions. In addition to that, we have a field of 25 international judges and locally based judges. It’s going to be an exciting three days, from 20 to 22 May 2024, at the Expo Centre Sharjah, in partnership with our exhibition partner, Purple Kitchen Events. For those corporate partners and food companies interested in exhibiting at the Expo, please contact the Managing director of Purple Kitchen events, Ms. Joanne Cook, at joanne.
We have some fantastic ongoing competitions at the moment. The Arla Pro Pastry Mastery Chef of the Year, featured inside the Gulf Gourmet, is just one such event that gives our pastry chefs the opportunity to shine. At the end of the year, the winner will get an education trip of a lifetime, so I encourage our senior chefs to promote this to their pastry teams and provide them with an opportunity to showcase their skills.
In this month’s issue, we are featuring our Gold Medal with Distinction winners from the IKA Culinary Olympics. The work from the whole team of young men and women was genuinely remarkable. Congratulations to the team for making the Emirates Culinary Guild and their establishments proud. Well done! Keep reading future magazine editions to know more about the Olympics and Salon competitions.
A big thank you to Chef Jay Williams from the Sofitel Downtown and his team for supporting the March monthly meeting. It was great to be outside this time for a pleasant, relaxed atmosphere.
In closing, once again, Eid Mubarak and I look forward to seeing everybody at the monthly meetings.

With Regards,
Andy Cuthbert
President and Editor