ecg newsletter 1209 - emirates culinary guild · 2014. 11. 1. · tel: +971 4 340 3128 fax: +971...

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]

December, 2009 (1209)

Appointment of ECG Junior Culinary Team Manager

Dear Colleagues,

We are pleased to announce the appointment of Chef Peter Hallmanns as

Manager of the ECG’s Junior Culinary Team.

Chef Peter is taking immediate action to accomplish the formation of the

team and may be contacting you to help him identify suitable candidates

for inclusion. We trust that you will extend to him all the help and support

within your powers.

The first task in hand for Chef Peter is to enter the ECG Junior Team in

the Golden Coffee-Pot International Buffet Challenge at the Emirates

Salon Culinaire in February 2010.

Please contact Chef Peter directly if you know of any candidates suitable

for possible inclusion in the team or if you wish to be a part of Chef Peter’s

Management Team.

Contact details:

Peter Hallmanns

Advisory Chef

Fonterra Brands Middle East

Email: [email protected] Mobile: +971505540418


NEWSLETTER



Events & Happenings

-ECG Monthly Meeting December is the year end of our monthly meeting and to

commemorate this with our members; we have arranged social and activity events to be held

after the meeting scheduled on Friday 11th

December 2009.

Activity and venue are as follows:

Date: Friday 11th

December 2009

Venue: Al Cabana Restaurant , Al Hamra Fort Hotel Ras Al Khaimah

What: Treasure hunt with Chefs (details and prize will be provided soon)

Organizer: Annette Micheel & Maria Kurfurst (Chef wives’ club)

The Guild meeting will commence from 11am to 12noon followed by a BBQ lunch. Chef’s

bringing their families (wife and children only) will have access to the beach. For those who

wish to stay for the night, Chef Vivek arranged a special rate Dhs 400.00 per room / per night

(inclusive of Tax, service charge & breakfast) for the Standard room at Al Hamra Village

Golf resort. Please book your room directly to Al Hamra if you decide to stay during the

weekend. A visit to RAK Ceramics is also arranged for those interested.

Please confirm your attendance including the number for each family not later than Tuesday

8th

December 2009.

-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.

-Double Award Winner, Following his Chef of Year Hotelier Award Uwe Micheel has

now also been awarded the Chef of the Year for the Caterer Awards ’09 from Caterer Middle

East Magazine.

-ECG Birthday wishes for December go out to:

Uwe Micheel 13th

Sudusinghe 29th


NEWSLETTER



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.

-The Emirates Salon Culinaire Dubai 2010 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 still open but many classes

are already filled.

-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.


NEWSLETTER



US Rice Competition Finals were held November 30th

at the Radisson Blu Hotel Dubai

Deira Creek:

Cold Dishes:

Winner - Chef Edwin Ocampo – Radisson Blu Hotel Dubai Deira Creek Mango and

rice bavarois with jellified blueberry coulis and caramelized nuts

Chef Haiko Michael Schafer – Emirates Flight Catering LLC Mango woodruff,

straccaitella with flavoured chocolate and strawberry mint

Chef Tuan Irfan Hamidon – Coral International Dubai Hotel White and wild rice

charlotte with bell pepper, Thai asparagus and curry vinaigrette

Chef Sudesh Vithanage – Millennium Airport Hotel Dubai Almond and cornflakes crust

rice cake with spicy asparagus puree and black currant salad

Hot Dishes:

Winner - Chef Tuan Irfan Hamidon – Coral International Dubai Hotel Stuffed small

tomato with American mushroom risotto, scallops of fresh tuna and tapenade sauce

Anil Dodani – Al Bustan Rotana Dubai Poached Canadian lobster in wild rice and

vegetable stew scented with coriander and kafir lime leaves

Chef Kalaiselvan Manivannan – Courtyard by Marriott Pallet of risotto – beetroot and

fennel, carrot and sage, turmeric and bean sprout served with prawns, grana padano twist and

basil vinaigrette

Chef Sachin Muzhapravan – Courtyard by Marriott Red current and cardamom pilaf, rice

crusted chicken lollypops and spinach battered calamari served with a yellow bell pepper

coulis

More than thirty rice-based recipes were submitted by chefs from across the UAE.


NEWSLETTER



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

[email protected]

Michel Miraton

VP Junior Development

[email protected]


NEWSLETTER



-UAE National Day The ECG and DTCM organized a Loukamat festival on 3rd

December 2009 at JBR as part of the UAE 38th

National Day Celebrations.


NEWSLETTER




NEWSLETTER



On The Move

Ahmed Abdelslam Younes has moved from the Oberoi Madina Saudi Arabia to Almahary

Radisson Blu Tripoli as Executive Pastry Chef

Vivek K Huria Corporate Executive Chef Hamra Hotels and Resorts Ras Al Khaima has

been appointed ECG VP Sharjah and Northern Emirates

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]

ecg newsletter 1209 - emirates culinary guild · 2014. 11. 1. · tel: +971 4 340 3128 fax: +971...

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