EventsNestlé Docello Masterclass

Caterer Middle East | December 2016 www.hoteliermiddleeast.com/f&b78/

Amanat Hossain, winner of the Masterclass.

Qatar’s leading pastry chefs as-sembled last month to compete in the second Nestlé Docello Mas-terclass event — and a chance to

win a trip to Sirha, the world hospitality and foodservice show in Lyon, France to witness the Bocuse D’Or contest.

Nestlé Professional invited pastry chefs from the readership of Caterer Middle East to participate in the competition at the Doha Exhibition & Conference Centre, which was fitted out with 30 cooking sta-tions, fridges, pantries, big screen TVs and a demonstration area.

One chef echoed the feelings among the participants as he told Caterer: “This is my first cooking competition, and I am so im-pressed by the set-up and the organisation of this event.”

On arrival, chefs were given a person-alised chef ’s jacket, supplied by A. Ronai, and then the serious business (mixed with plenty of fun) began.

Nestlé Professional launched the Master-

class series to challenge the Middle East’s pastry chefs to unleash their creativity through a challenging competition that al-lows them to innovate and make their own ‘sweet signature’.

As in the first event in Dubai, so in Doha, award-winning chef Jodi-Ann Pearton led the chefs in a morning Masterclass tutorial, sharing culinary trends, tips and exciting new concepts in the pastry arena, as well as ideas and innovations for them to incorpo-rate into their creations.

Then in the afternoon the chefs had 90 minutes to make their signature desserts, to be judged by Pearton and Worldchefs com-petition judge chef Georges Chihane.

Amanat Hossain, assistant pastry chef at Intercontinental Doha — The City, was named winner of the competition.

Hossain’s winning dessert met all the judging criteria as the most creative, bal-anced and aesthetically pleasing dessert, using the Nestlé Docello products in the best way.

Assistant pastry chef from Intercontinental Doha – The City wins a trip to Sirha and the opportunity to witness Bocuse d’Or

Nestlé Docello Masterclass arrives in Doha

Nestlé Docello rangeNestlé Docello allows chefs to create a personal range of original desserts, more easily than ever before, simply by adding their talent to these versatile brûlées and mousses. They can provide the fi nishing touch to every meal — by creating their very own sweet signature.

One box of gluten-free and eggless Nestlé Docello makes multiple desserts, saving time and money versus making desserts from scratch. And with desserts tending to attract higher margins than other dishes on the menu, pastry chefs can really add value and boost their business.

Chefs can use the Nestlé Docello mixes straight from the box or as a base to combine with other ingredients to create signature desserts.• Nestlé Docello Panna Cotta Dessert Mix is made with an authentic Italian recipe which has been

perfected to create a smooth, creamy, delicious dessert. • Nestlé Docello Créme Brûlée is made with an authentic French recipe and can be prepared in just

10 minutes. • Nestlé Docello Chocolate Mousse Mix is made from real chocolate and provides a delicious dessert,

with a rich, full fl avour.

The countdown clock begins.

EventsNestlé Docello Masterclass

www.hoteliermiddleeast.com/f&b /79December 2016 | Caterer Middle East

Chef Jodi Ann Pearton in action.

EventsNestlé Docello Masterclass

Caterer Middle East | December 2016 www.hoteliermiddleeast.com/f&b80/

Chef Georges Chihane joined Pearton for judging.

The venue was set up with 30 chefs' stations.

Nestlé Docello brand manager Riham Nasr hosted the event.

The chefs celebrate with the Nestlé Professional team

EventsNestlé Docello Masterclass

www.hoteliermiddleeast.com/f&b /81December 2016 | Caterer Middle East

The serious business of

judging.

The chefs celebrate with the Nestlé Professional team