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Partners
Dear Members and Partners,
You are holding an incredible issue in your hands. Inside, you will find some inspiring stories about winning, mentoring, and what defines cuisine beyond just the staples.
The Emirates Culinary Guild is gearing up for the Salon Culinaire, and we are buzzing with anticipation and looking forward to great participation. Do not miss the rules and guidelines included in this issue, so you are fully in the know about the competition and the categories.
While winning medals and trophies is fantastic, remember the real prize is the experience and growth you gain from each competition. And if you are looking for more of these insights, take a look at the cover story, which features Chef Ruwan Kumara, the talented Pastry Chef at Palace Downtown. He brings a wealth of experience and shares how he paired ingredients to win gold at the Arla Pro Pastry Mastery Competition 2024.
Do not miss the exclusive interview with Culinary Director Kyung Soo Moon from HANU. He discusses menu planning, Korean cuisine, and bringing tradition into contemporary dining.
One of the articles gives us a glimpse into preserving culture on the occasion of World Heritage Day and that chefs are not just cooking; they are preserving history. We are celebrating World Heritage Day in a special way. Young Chefs are invited to an exclusive Emirati cooking class on April 18, where you’ll learn to make classics like Luqaimat and Chicken Margouga. For more details, contact Fay Abreo or email emiratesculinaryguildycc@gmail.com.
We have stories from industry experts who will give you practical knowledge along the way. You will find great articles on regional trends and a fresh perspective on inclusivity in kitchens. You can learn how small menu changes and tech upgrades can lead to big changes and understand more about sustainability in the food scene. Do not miss to read about duckweed, an underappreciated crop with a bright future and a conversation about why women in the F&B industry deserve equity and justice, not just equality.
A big thank you to all our members and supporters of the Guild. Check out previous issues of the magazine and catch up on our events calendar. Do not forget to follow us on social media to connect with talented chefs from all around the world.
Take a moment to read the company profiles of our corporate members. Also do look at the Friends of the Guild pages to see all of our amazing supporters.
Special thanks to Maurice Fitzgerald, Executive Manager of F&B, and Dominic Petzold, Executive Chef at Anantara The Palm Beach Resort, for hosting our March meeting.
If you have any questions about the events? Just reach out to us at emiratesculinaryguild@gmail.com. Thank you for being part of our culinary community, and happy reading
Culinary Regards,
Alan Orreal
