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The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies
NEWSLETTER
The Emirates Culinary Guild, PO Box 71963, Dubai, UAE
Tel: +971 4 340 3128 Fax: +971 347 3742 E-mail: [email protected]
October, 2009 (1009)
Congratulations!
Uwe Micheel, ECG President and Director of Kitchens Radisson Blu Hotel
Dubai Deira Creek accepting his award of “Chef of the Year” at the Hotelier
Awards held in October.
The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies
NEWSLETTER
The Emirates Culinary Guild, PO Box 71963, Dubai, UAE
Tel: +971 4 340 3128 Fax: +971 347 3742 E-mail: [email protected]
Events & Happenings
-ECG Monthly Meeting November meeting venue will be announced
-US Honey Seminar and Lunch October 20 at the Radisson Blu Hotel
-UAE National Day ECG… It’s again UAE National Day and the time to support &
promote our City. The DTCM Team has sent a letter to the GM’s of our hotels. The ECG and
DTCM will organize a loukamat festival on 3rd
December 2009.
-New ECG VP East Coast Chef K A C Prasad of Miramar Al Aqah Beach Resort
Fujairah has been elected as the Guild’s VP for the East Coast of the UAE.
-WACS Judging Seminar February
-WACS Congress 2010 34th
WACS Congress Santiago, Chile January 24-28, 2010.
Registration is now open; please contact ECG if you are interested in attending.
-ECG Birthday wishes for October go out to:
Mohamed Mossad 16th
Bien Chavez 22nd
Ahmed Younes 31st
The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies
NEWSLETTER
The Emirates Culinary Guild, PO Box 71963, Dubai, UAE
Tel: +971 4 340 3128 Fax: +971 347 3742 E-mail: [email protected]
Competitions
-Unilever Sponsored Chef of the Year Competition will be held in Durban, South
Africa; Chef Tom Egerton will be competing, with Andreas Kurfurst also on hand for support
and representing the ECG.
-Oman Competition October 26 – 28 in Muscat
-US Rice Competition November 28
-Qatar Competition December 1 – 3 in Doha
-The Emirates Salon Culinaire Dubai 2010 will take place from February 21 till 24,
in conjunction with the Gulfood Exhibition, at the Dubai World Trade Center Exhibition
Halls. Visit www.emiratesculinaryguild.net for details. Registration is now open.
-MLA Black Box Culinary Challenge May 2010, Searching for a Venue
-UAE National Culinary Team “ECG Tracking New Horizons – Road to Erfurt,
Culinary Olympics 2012”. Your ideas, support and commitment are needed.
The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies
NEWSLETTER
The Emirates Culinary Guild, PO Box 71963, Dubai, UAE
Tel: +971 4 340 3128 Fax: +971 347 3742 E-mail: [email protected]
Junior Chef News & Activities
-Upcoming Junior Chef Workshops
Convotherm – Conducted by Gerhard Eichhorn
Evolution of Barbecues – Conducted by Bobby Kapoor
Hans Bueschkens JUNIOR CHEFS CHALLENGE WORLD ASSOCIATION OF CHEFS SOCIETIES
Heru Purwanto of the Raffles Hotel Dubai will be competing.
For any queries, suggestions or ideas on Junior Chef Topics please contact: Marcus Greggs
VP Junior Events & Junior Membership
Michel Miraton
VP Junior Development
The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies
NEWSLETTER
The Emirates Culinary Guild, PO Box 71963, Dubai, UAE
Tel: +971 4 340 3128 Fax: +971 347 3742 E-mail: [email protected]
Executive Chef, Miramar Al Aqah Beach Resort, K.A.C. Prasad with his Team of Junior
Chef Medalists from Middle East Junior Chef ‘09
As a member of the Emirates Culinary Guild (ECG), the U.S. Dairy Export Council, in collaboration with the U.S. Agricultural Trade Office in Dubai and the ECG, held 2 U.S. cheese workshops, on September 29 and 30, 2009, at the Radisson BLU Hotel, Dubai. This activity aimed at making chefs more familiar with U.S. cheese varieties and their versatile applications. USDEC Middle East Representative, Bassam Bou Saleh, introduced the two workshops with a short presentation discussing information about USDEC, U.S. cheese in the market and U.S. importers in Dubai. Chef Uwe Micheel, President of the Guild and Director of Kitchens at Radisson Blu Hotel, Dubai, led the activity that was attended by more than 45 chefs from Dubai, Sharjah, Ras Al Khaimah and Oman. All attendees participated in first-hand observation, hands-on experimentation and recipe preparation using different varieties of U.S. cheeses. Participants were divided into four groups, and exchanged a valuable experience in the preparation of attractive dishes which included: main courses, sweets, salads and pizzas; all based on U.S. cheeses. The activity was followed by a lunch highlighting U.S. cheese varieties and tasting a variety of applications.
Uwe Micheel
The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies
NEWSLETTER
The Emirates Culinary Guild, PO Box 71963, Dubai, UAE
Tel: +971 4 340 3128 Fax: +971 347 3742 E-mail: [email protected]
Have you visited our NEW website yet?? www.emiratesculinaryguild.net
*If you wish to include anything in the ECG newsletter please email your submission, with
“Newsletter” in the subject heading, to: [email protected]
