Ground-Breaking Product Development To Help Culinary Industry Create Greater Value In The Kitchen

Over the past year the global team at Fonterra, the world’s largest dairy exporter, has been using the latest culinary technology to develop a new ground-breaking ‘star’ in its repertoire.

After months of testing and sampling, the Anchor Extra Yield Cooking Cream has successfully been created to enable chefs to produce an extra 20% yield in the kitchen with higher versatility and taste. It was showcased to the crème-de-la-crème of the hospitality industry, at an exclusive event held last night (Monday) at The Westin Dubai Mina Seyahi Beach Resort & Marina.

“This was not simply a product launch”, says Marwan Hassan, General Manager for Fonterra Brands Foodservices. “We believe the only way this industry will continue to move forwards is through discussions and the sharing of skills, supported by great products.

“We could have simply announced to the culinary industry in the region that Anchor Extra Yield Cooking Cream is now available, but we wanted to show the chefs first-hand the different unique properties and characteristics of the product so they understand how valuable it will be to their kitchens.”

Chef Peter Hallmanns, Fonterra’s Advisory Chef in Dubai and Chef Maher Naddaf, Fonterra’s Advisory Chef in KSA were assisted by chefs from the hosting hotel to demonstrate the versatility of the cooking cream to the guests throughout the evening.

Chef Peter Hallmanns believes this product will allow chefs greater flexibility and will save time during prep and in service. “I can’t say enough how revolutionary this product is, there really is nothing like it currently available in the market,” said Chef Hallmanns.

“I work with hundreds of chefs across the GCC and I constantly find the same issues arising when working with cooking cream. We have listened to the market and developed a new-age cooking cream that is heat stable, requires no further reduction and can be used in the hot kitchen, cold kitchen and pastry kitchen equally. This cream does not split or curdle; it is acid stable, has excellent coating and is extremely resistant to heat. The product has been developed using the latest dairy technology and even boasts a seven-month shelf life. It is like liquid gold for the chef.”

As well as live cooking demonstrations and the opportunity to meet with other industry professionals, guests were treated to spectacular entertainment including the Laser Man show and the Illusionist, the group’s first performance outside of Europe.

Anchor Extra Yield Cooking Cream is the latest culinary offering from Fonterra, the New-Zealand based company, whose Anchor butters, milk powders, natural & processed cheeses and whipping creams are already well-established amongst the food and beverage (F&B) industry in the GCC and across the world. Fonterra is passionate in its drive to improve the culinary industry in the region, both through research and development into new products and by hosting workshops and competitions to equip up-and-coming chefs with new skills.

Kamal Gupta, Managing Director, Fonterra Brands Middle East Africa and CIS concludes, “The GCC and the Middle East is an increasingly key market for Fonterra. Our Foodservice industry continues to grow from strength to strength and we are constantly looking for new and innovative products and solutions, which we hope will make a real difference to our customers’ businesses.”
 

Armani Hotel Dubai Hosts Culinary Master Classes With Expert Chefs

Armani Hotel Dubai, designed by Giorgio Armani and situated in Burj Khalifa, is hosting culinary master classes led by expert chefs that allow participants to experience the eminent hospitality standards set by this iconic hotel.

Armani Hotel Dubai’s team of chefs from Armani/Ristorante, Armani/Amal and Armani/Hashi will share their expertise, creating signature Italian, Indian and Japanese delicacies with the participating enthusiasts. The dishes will be prepared for serving to hotel guests, thus ensuring that the highest standards adhered to by the hotel are shared with those taking part in the classes.

From 11 April, 2011, onwards, every Friday to Wednesday, 4pm to 6.30pm, join Armani/Ristorante’s Head Chef, Alessandro Salvatico, to prepare a 3-course homemade Italian meal.

From Saturday to Wednesday, 4pm to 6.30pm, master the magic of Indian cooking with Armani/Amal’s Head Chef, Vijay Anand, while Head Chef Moon Kyung Soo of Armani/Hashi teaches you how to perfectly slice a range of Japanese delicacies.

The master classes are priced to reflect the different learning experiences, with the Italian cooking classes at AED 1,300, the Indian classes at AED 1,100, and the Japanese classes at AED 1,200. As well as enjoying a three course meal following the master classes, the participants will receive the specialist recipes that they prepared during their culinary classes, to enable them to rediscover the Armani Hotel Dubai experience at home. Those attending the classes will also receive an array of dining vouchers and Armani/Peck goodies.

For reservations, please call 04 8883444, or e-mail restaurant.reservations@armanihotels.com
 

Meat & Livestock Australia Black Box Culinary Challenge 2010 Honours Culinary Talent In Dubai

Culinary excellence in Dubai was honoured recently during the prestigious and exciting Awards Ceremony and Gala Dinner of the MLA Black Box Culinary Challenge 2010 which brought together 60 chefs from 15 top hotels and resorts as well as the Emirates Academy of Hospitality Management, who toiled in their kitchens for honors in one of the world’s top culinary competitions.

Organized under the auspices of Dubai Tourism and Commercial Marketing Department, by Meat & Livestock Australia (MLA), representing the Australian Meat industry, the main supplier of quality halal beef and lamb products to the local and regional catering markets, the MLA Black Box Culinary Challenge 2010 was held at Madinat Jumeirah and was overseen by no less than nine international culinary judges, representatives from the World’s Association of Chefs Societies (WACS), the Emirates Culinary Guild, Dubai hospitality industry and journalists from local and international F&B, social and lifestyle media.

Lachlan Bowtell, Regional Manager of Meat & Livestock Australia (MLA) Middle East and North Africa, said: “Obviously, the Black Box Culinary Challenge has become an ideal platform for the hospitality industry in Dubai to challenge its gastronomic creativity and boost the already high standards in Dubai’s culinary sector, as one of the world’s most prestigious and sophisticated dining destinations. Contesting chefs showcased their talents in handling the best quality Australian beef and lamb products, which have become essential ingredients on menus in the UAE. On this occasion, we’d like to congratulate all winners of the Black Box Culinary Challenge 2010 and particularly, overall winner, The Address Downtown Dubai, as well as the first runner up, the Emirates Academy and second runner up, The Address Marina.

The list of participating hotels featured the emirate’s hospitality heavy-weights Madinat Jumeirah, Atlantis – The Palm, Hilton Dubai Jumeirah, Burj Al Arab, Coral Deira Hotel, Habtoor Grand Resort & Spa, Al Hamra Fort Hotel and Beach Resort (RAK), Radisson Blu Dubai Deira Creek, The Address Dubai Marina, Media Rotana Hotel, Jumeirah Beach Hotel, Raffles Dubai The Address Downtown Dubai and Park Hyatt Dubai Hotel. The Emirates Academy of Hospitality Management has also participated in the competition.

According to the Black Box Challenge’s procedures, Chefs have to gather one day before in the Black Box unveiling ceremony. Every team is assigned an identical black box that contains a wide variety of ingredients including Australian beef and lamb, from which chefs are able to unleash their creativity and creativity. Once teams’ ingredients are registered by the Challenge Coordinator, they have one hour to extricate their innovative nerve and produce four courses: appetizer, soup, main course and dessert. The judges mark every entry and the team obtaining the highest total mark is announced the Overall Winner.

After detailed deliberations between the Challenge’s judges, The Address Downtown Hotel was announced overall Winner of the MLA Black Box Culinary Challenge 2010, followed by The Address Marina and Emirates Academy of Hospitality Management, consecutively. For the Best Table Display Award, however, Grand Habtoor & Spa distinguished its table with a fine blend of creative design and simplicity to snatch the Award. Jumeirah Beach Hotel’s table came second and Atlantis – Palm Jumeirah’s third.

The Best Main Course Award went to Emirates Academy of Hospitality Management whereas The Address Downtown received the Best Appetizer Award and the Best Dessert Award. Atlantis – Palm Jumeirah was also honoured with the Best Soup Award.

Rejoicing in winning the 2010 edition of the Black Box Culinary Challenge, the Address Downtown Chef, Daniel……., said: “We’re extremely happy with the MLA Black Box Culinary Challenge 2010 title, and I’d like to thank my team for their creative edge and also to thank Meat & Livestock Australia for providing the Dubai culinary industry with this unique opportunity that contributes to culinary best practice and encourage gastronomic innovation and excellence among prestigious caterers in Dubai.”
 

BurJuman To Host Middle East Junior Chef Of The Year 2010 As Chefs Prepare To Battle It Out For Top Culinary Honours

The Middle East Junior Chef of the Year, organized by the Emirates Culinary Guild and a signature event of Dubai Summer Surprises, will begin at BurJuman on June 23 as chefs from across the region gather to compete for the coveted culinary honours. BurJuman is a key sponsor of DSS 2010.

The Awards are among the highest recognitions accorded to chefs in the Middle East that will see more than 600 chefs of the rank Chef de Partie or below contest in about 22 challenging categories this year. The competition is assessed via a point system that will result in Bronze, Silver and Gold medals being awarded to winners.

“Food is an element that appeals across diverse visitor segments and DSS audiences will find there is more to food during the Middle East Junior Chef of the Year. This is an opportunity to watch brilliant chefs up close as they create exquisite dishes and as a signature event of DSS, families and culinary enthusiasts can expect an entertaining week ahead,” said DEPE in a statement.

The Emirates Culinary Guild, an association for chefs in the UAE, will be the facilitator of the competition. Categories in this year’s awards include pastry showpiece, chocolate carving, fruit and vegetable carving, five-course gourmet dinner menu, new Arabian cuisine, and ice carving, in addition to many others. The awards are judged every year by a jury panel consisting of renowned international chefs.
 

The Address Hotels + Resorts Win Top Awards At MLA Black Box Culinary Challenge

The Address Downtown Dubai and The Address Dubai Marina, the five-star premium hotels of The Address Hotels + Resorts, won two top awards at the Meat and Livestock Australia (MLA) Black Box Culinary Challenge, one of the renowned industry competitions.

Chef Daniel Edward from The Address Downtown Dubai and Chef Martin Chiffers from The Address Dubai Marina represented The Address Hotels + Resorts at the competition held recently. The Address Downtown Dubai won the first prize and The Address Dubai Marina team emerged as second runner up.

Mr. Marc Dardenne, Chief Executive Officer, Emaar Hospitality Group and Emaar Hotels & Resorts said: “The teams from our hotels have done a commendable job by winning top accolades at this prestigious competition. At The Address Hotels + Resorts, we believe in offering a vibrant and memorable experience to our guests and our restaurant and lounges are an important part of ensuring this. Our talented associates have helped us to deliver what we promise, and these awards are testament to their competencies.”

At the challenge, contestants have to open a mystery box and prepare delicacies with the ingredients provided within a specified timeframe.

The Address Downtown Dubai’s award winning preparations included Australian lamb with carrot puree, fettuccini and tomato caviar jus as appetizer, pumpkin soup with cream cheese tortellini, beef two textures with green beans and foie gras for the main course and apple compote with chocolate, spiced liquid, vanilla and raspberry for dessert.

They gave each dish a creative name which explained the state of mind of the person enjoying their meal. The appetizer was inspiring, the soup brought anticipation, the main course was intense for the taste buds and finally due to the change in flavour the dessert was called adjustment.

The Address Dubai Marina’s team prepared lamb cake tomato royale for the appetizer, pumpkin soup, duo of Australian beef rump for the main course and caramelia praline tian, espuma and raspberry for dessert.

Both hotels had eight members each helping during the preparation and service process. The work was equally divided amongst the team and points were awarded by the judges for taste, skills, originality and innovation.

The Address Hotels + Resorts is redefining the hospitality sector of Dubai through innovative concepts and a focus on its three unique propositions – a distinct location advantage, superior guest service and tangible guest benefits. For further details visit www.theaddress.com or call +971 4 423 8888.