ADIBF 2012 - Show Kitchen Brochure (EN)

8/2/2019 ADIBF 2012 - Show Kitchen Brochure (EN)

1/4

Ali Salem Al Badwa

An Emirati chef who discovered his love of cookingwhen he was travelling to Slovakia and asked hismother for some recipes and start cooking them. Hislove affair with food grew so much that on his returnto the Emirates he bought a restaurant called Mezlaiat the Emirates Palace. But he did not tell his friends

that in addition to being the owner, he also was an executive chef in the kitchenand bills itself as Emirati-owned and -operated. Now aged 38, Mr. Al Badwa isa successful chef. He has had three cooking shows on television and the mostrecent, Rams al Suhoor, ran during Ramadan last year. In 2007, he was namedbest Arabic chef by the Emirates International Salon Culinaire.

Ariana Bundy

An American-Iranian chef and cookbook writer. She

graduated from Le Cordon Bleu and Le Ntre in Paris,trained at Fauchon Ptisserie, and was head pastrychef for the Mondrian Hotel in Los Angeles. She livesmuch of the year in Paris with her family, but her rootsare firmly planted in Persian soil. With the writing of

her sumptuous and visually stunning cookbook Pomegranates and Roses, shefeels she is finally home; having travelled extensively to Tehran and the landsand villages of her forbears, she reclaims thousands of years of Irans incredibleculinary heritage and evokes an elegant and exotic culture where food and familyare a priority.

Bhavna Mishra

Dubai based home chef and author of the recentlypublished cookbook Accessory Recipes for Magicalmealtimes. Bhavna started cooking at the age of 11and had formal training as a teenager. While travelingfor work, she discovered her deep intrigue andpassion for food, which eventually led to her to leave

the corporate world to enjoy life as a home chef, housewife and a mother of two

young boys. Trying out local cuisines, learning to cook from local chefs and thenexperimenting with various ingredients became even easier as they lived in UAE,a place which is an amalgamation of different cultures and nationalities and is fullof amazing eating places.

1


2/4

Catherine Gilbert

Mad about cooking since she was a little girl, CatherineGilbert turned her attention to everyday gastronomy, asavoir faire France is universally famous for and whichUNESCO put on the list of Humanitys Masterpiecesof Oral and Intangible Heritage. Her aim is to givepeople a taste for home cooking and to offer an

alternative to junk food. In her workshops, she demonstrates that cooking canbe a creative leisure and a source of great satisfaction. Nutritional advice, smarttips and original ideas are a precious accompaniment. A culinary consultantfor many French brands, she has published books of recipes, both simple andsurprising, with Editions Solar.

Khulood Atiq

An Arabic and Emirati Cuisine Specialist and theUAEs first female Emirati food chef. Chef Khulood

is responsible for overseeing the implementation of Arabic and Emirati cuisine throughout TDICs foodand beverage outlets. TDIC, with the help of ChefKhuloods expertise, aims to develop and preservelocal culture through all forms of art, including cooking.

Khulood worked with TDIC on Sarareed: an Emirati cuisine cookbook, whichshe hopes will help raise international awareness of this highly-traditional typeof food. The book, which consists of approximately 80 dishes, was published atGourmet Abu Dhabi festival 2012.

Sally Butcher

She blundered into catering by accident. She workedin all sorts of catering venues, from being a chamber-maid in Devon to cooking for ungrateful expats inSpain. She met her husband Jamshid when they weremanaging different outlets in the same restaurantchain. They set up their own import company,bringing the pick of Persia to British customers. As

such they are now one of the best-known Iranian suppliers in the country. Sallystarted producing monthly newsletters for her customers, with Persian recipes

and random information, which grew into her first book, Persia in Peckham.Veggiestan, her second book, offers more of the same: a funny mix of stories,shoplore and things she picks up from her customers. And some recipes, ofcourse!

2


3/4

A contributor in publications such as BBC GoodFood and Caterer, Suzanne Husseini hosted one ofthe most popular Arabic cooking shows, Sohbe

Taibe, and is currently preparing a new show to beannounced soon. Suzanne frequently conducts livecooking demonstrations and has been a featuredpresenter at major food events such as Taste of Dubai

and Gourmands Paris Cook Book Fair. She has been a restaurant manager anda teacher, conveying her skills and passion for food to those eager to unlock themysteries of Middle Eastern cuisine in her very popular cooking classes. She isthe author of bestseller When Suzanne Cooks: Modern Flavours of Arabia.

Taste of Brazil-UAE: Adrianna Kezh, Dora Smithberg,Rosilene Suffredini, Rosely Jorge and Wanessa Faria willprepare a full Brazilian meal. They are currently workingon a book about Brazilian gastronomy and how it can bedone with the products available in the UAE.Thursday 29 March, 11am-1pm.Let Them Eat Cake!: Aude Segurens, a talented

home-cook and member of the Femmes Francophones association, will show usdelicious pastry and cake recipes.Thursday 29, Friday 30 and Saturday 31 March, 4-5pm.Mummy, Im Hungry!: Karen Kennedy is a member of Abu Dhabi Mums and will

share with us some of her enticing recipes for little ones (see her fabulous inputat pinterest.com)Sunday 1 April, 11am-1pm.Italian Flavors: Melissa Bianchimano and Francesca Rizzi, members of Circolo Italiano,will show us how to make pasta from scratch and will regale us with a Tiramisu!Sunday 1 April, 7-9pm.Diplomatic Dinning: We are delighted to welcome members of the Group forSpouses of Ambassadors - UAE who will demostrate recipes from their countries- with the help of master chef Suzanne HusseiniSaturday 31 March, 11am-1pm.

Universciences is one of the most popular cultural venues in France and oneof the world largest centres dedicated to science edutainment, joining the twoprestigious Cit des sciences et de lindustrie and Palais de la dcouverte inParis. This is the first time that Universcience brings its popular Whats for dinnertoday? workshop in the Middle East, giving ADIBFs visitors the opportunity tospend a fun and exciting moment learning serious and unusual facts about foodand nutrition. These very interactive sessions have been designed for a broadage range, encouraging an active audience participation while exploring threemain themes: Why is slow sugar so important for our bodies? What do peopleeat around the world? Why dont we all experience taste the same way? Dailymorning and afternoon sessions.

Suzanne Husseini

TASTES FROM AROUND THE WORLD

UNIVERSCIENCES - EDUCATIVEWORKSHOPS

3


4/4

Documents

ADIBF 2012 - Show Kitchen Brochure (EN)