catering news me - march 2016

MARCH 2016ConneCting F&B pRoFessionAls witH industRy knowledge

In RevIew: GulfoodA Rundown oF tHe MAjoR stoRies, events And AwARds won At tHe woRld’s lARgest Food And HospitAlity sHow

Manu feIldeltHe 'My kitCHen Rules' stAR CAtCHes up witH Catering news duRing His visit to duBAi Food FestivAl

ReIf othMantHe CHeF wHo ReCently opened duBAi’s plAy RestAuRAnt & lounge unveils His plAns FoR A slew oF AMBitious new ConCepts

as demand for local produce increases, farm-to-table supply chain gaps must be filled, while more efficient farming methods are the key to a

sustainable future

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The Beginning of a NEW JOURNEY

March 2016 catering neWS Me 3

Contents

18

08

24

15

38

08 |

What’s Cooking?Food and retail ConCept tub oF butter to open in dubai; reiF othman launChes private dining ConCept; F&b entrepreneurs told to “lose the ego”

16 |

spill the beansJitin Joshi, exeCutive CheF, taJ dubai reveals his plans For indian Fine-dining restaurant, bombay brasserie

18 |

the businessdubai-based CheF reiF othman unveils his plans For several neW, Creative ConCepts

24 |

out to lunChsimple ingredient Combinations With a playFul tWist are the seCret behind tomas reger’s light menu

28 |

Cover storyas demand For loCal produCe inCreases, Farming methods must beCome more eFFiCient and sustainable

Catering neWS Me MarCh 20164

Contents

40

S U B S C R I B E

[email protected]

Managing Director Walid Zok

[email protected]

Director Rabih Najm

[email protected]

Director Wissam Younane

[email protected]

Group Publishing DirectorDiarmuid O'Malley

[email protected]

European Sales ManagerIrene Fernandez

[email protected]

Group EditorMelanie Mingas

[email protected]

Editor Crystal Chesters

[email protected]

Art Director Aaron Sutton

[email protected]

Marketing Executive Mark Anthony MonzonMark@bncpublishing

PO Box 502511 Dubai, United Arab EmiratesP +971 4 4200 506 | F +971 4 4200 196

For all commercial enquiries related to Catering News ME contact

[email protected] T +971 50 55 97339

All rights reserved © 2014. Opinions expressed are solely those of the

contributors.Catering News ME and all subsidiary

publications in the MENA region are officially licensed exclusively to BNC Publishing in the

MENA region by Catering News ME.No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher.

Printed by Raidy Emirates Printing Group LLC www.raidy.com

34

14

50

28 PhotographersAudrey HastingsNeville Hopwood

Abhi Shek Photography

Advisory PanelBobby Krishna - Dubai Municipality Food Control Department

Izu Ani - La SerreJohn Gillespie - Tonique Beverage Consultancy

Justin Galea - Le Royal Meridien Abu DhabiMark Patten - Atlantis, The Palm Dubai

Markus Thesleff - Whissle GroupMichael Kitts - Emirates Academy of Hospitality Management

Naim Maadad - Gates Hospitality

38 |

gulFood revieWall the aCtion From the 2016 edition oF gulFood

50 |

marketplaCeoven suppliers shoWCase their produCts and hoW these meet Changing kitChen demands

32 |

the big Cheesemy kitChen rules CheF manu Feildel talks to Catering neWs during his visit to dubai Food Festival

34 |

out oF this Worlda group oF CheFs From mexiCan restaurants in the region disCuss


editor's letter

Living in the Middle East has been a real learning curve for me in many ways. One thing that has struck me is how adaptable this desert region is when it comes to producing the things that are completely taken for granted elsewhere – fresh, local pro-duce being one of them.

The first time I went to the Baker & Spice Farmers’ market in Dubai I was surprised to see such a variety and abundance of fresh fruit and vegetables, including kale, which is difficult to find in the supermarkets. The produce wasn’t cheap, but I was willing to pay the price to support the farmers and get the really fresh stuff.

I’ve also learned some useful les-sons from experts in the industry about the difference between local and imported produce. For example, I was buying chicken recently for a Sunday (or Saturday) roast, and I came across a small Al Rawdah chicken in Park & Shop supermar-ket. The size of it put me off because I’m so used to the big 1.5 kilo chick-ens from Europe, so I opted for an imported brand instead.

However, when I spoke to Jeanette Alhaider, general manager, sales and marketing, Al Rawdah (Emirates Modern Poultry), she explained why her chickens are smaller (around 900 grams each) than most im-ported brands. The simple reason is that they are not overfed. The lights are switched off at night in the farm to allow the free-range chickens to sleep, and they are slaughtered at 30 days to ensure the meat is succulent.

Meanwhile, in farms where the chickens grow large they are often

kept in cages and the lights are on 24 hours a day to encourage them to eat constantly so that they fatten up more quickly. Their legs are much more delicate than a turkey’s legs, so they can’t support this additional weight and end up unable to walk, which is of course very cruel. Since my conversation with Jeanette I’ve never gone back to the mysteriously large chickens and instead opt for the smaller, free-range varieties.

Yet local isn’t always better from an ethical standpoint. While many chefs source fish from the local mar-kets, overfishing of hamour has led to the species being labeled endan-gered. Additionally, over-abstraction of ground water is creating an unsus-tainable future for agricultural farm-ing and already many of the region’s farms have had to close down due to salinisation of the ground, according to David Currie, fish and agriculture consultant, Food & Agriculture Or-ganisation of the United Nations, who was interviewed for our cover story (p20).

The lessons I’ve learned from sup-pliers and chefs have influenced my shopping decisions to some extent, and I wonder if education is what’s missing from the bigger picture. However, while teaching consumers the difference between free-range and caged chickens, and local and imported vegetables is one part of the equation, the other is educating farmers. There is room for improve-ment when it comes to hygienic storage and transport, cleaner, more efficient agricultural methods to re-duce pesticide usage, and most im-portantly of all, water conservation.

A lesson leArned

CrystAl ChestersEditor

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opeNiNgs

Gates Hospitality will launch new F&B and retail outlet Tub of

Butter on Sheikh Zayed Road Dubai in the third quarter of this year.

The concept will be a retail space combined with an eatery, where diners can have break-fast, lunch and dinner in a re-laxed environment.

Naim Maadad, CEO of Gates Hospitality, the brainchild of Dubai homegrown concepts such as Reform Social & Grill and Bistro des Arts told Cater-ing News: “As the expression

new f&B and RetaIl concept tuB of ButteR to open In duBaI

p10: New chef at West 14th // p11: New appointments // p12: Cipriani Dubai opens //

What's cooking?

goes, ‘landed in a tub of butter’, guests will feel lucky and happy to have entered the space.”

Maadad explained that around 60% of the space, which is being designed by Creneau International, will be dedicated to retail.

Describing the strategy be-hind this, Maadad comment-ed: “In Dubai there are very few gourmet outlets related to food wherein the client can actually buy a gift or a locally-made item for their kitchen to use as ingredients.

“We want to share the

know-how and help visi-tors understand the tech-niques used for preparing gourmet food in their own private spaces.”

He added that the retail items will be displayed in a market-style “maze of or-ganised mess”, and the chefs will prepare food live in front of customers, allowing them to get a feel for the taste and freshness of the products while walking around.

“The smell of gourmet food and the bustling, yet cozy envi-ronment will create an energy

making you think you are in food wonderland,” Maadad added.

Currently Gates Hospital-ity is liaising with a number of candidates to appoint the head chef of the venue, who will be tasked with creating the menu. An announcement will be made closer to the launch date.

The food concept will be gour-met produce served in a casual environment, with a focus on healthy and organic options.

Meanwhile, a centrally po-sitioned oven will bring tra-ditional baking techniques to the fore.


What's cooking?

diNiNg

NightliFe

Reif Othman, direc-tor of culinary at R.A.W Galadari

Holdings & Absolute F&B Facilities Management will next month launch luxury all-you-can-eat private din-ing concept, The Experience by Reif Othman upstairs from his latest venture, Play Restaurant & Lounge.

Othman, who was previ-ously regional executive chef Middle East & Turkey for London-founded Japanese concept Zuma Restaurants, says the outlet, located on the 37th floor of Dubai’s H Hotel, will have a capacity of just 12 seats, catering to one group at a time.

“I will personally cook for

you; it’s my house, my home and everyone is my guest,” Oth-man told Catering News during an exclusive interview (read the full interview on p26).

Echoing the idea of a chef’s table, but with a more inti-mate, homely setting, Othman promises to remain true to his objective of bridging the gap between chef and consumer, and will have just three or four staff helping him in the venue, including a sommelier.

“You sit down with your friends and you enjoy your dinner until you tell me to stop; you won’t know how many courses you’re getting,” he says.

“A lot of chef’s tables are in kitchens, which isn’t so nice –

I want to steer away from that. For me it will just be like a pri-vate space, like an apartment.”

There is no menu for the restaurant, with dishes pre-pared on the spot by Othman to make the experience engag-ing and interactive. A touch of molecular cooking will also be on offer.

Operating times will be on request, so that guests can book The Experience for lunch, dinner or even late night.

Othman also has plans to open a casual pan-Asian con-cept at the end of the year in Jumeirah, combining Japa-nese, Taiwanese and Chinese cuisine, and in DIFC a Japa-nese steakhouse is being ear-marked for 2017.

London-based brand Burger & Lobster opened its first Dubai outlet on 17 February in the Burj Daman Building, DIFC.

The concept is a new take on surf and turf, with a simplified menu offering just three items: 10oz burgers, whole lobsters or lobster rolls, served with chips and salad.

The burgers are made from cuts of corn-fed, An-gus steak, which contain natural marbling for flavour.

The meat is presented in a brioche bun from Burger & Lobster’s own recipe, which is baked daily on-site.

Wild lobster is sourced from the Atlantic Ocean and is stored in large tanks to keep it fresh.

The Dubai restaurant adds to Burger & Lobster’s growing global portfolio, which currently includes New York, London and Stockholm.

ReIf othMan to launch pRIvate dInInG concept

dIfc nIGhtspot IndIe opens

London’s Burger & Lobster opens in Dubai

New nightspot Indie, a concept by AddMind, opened last month in Dubai International Financial Centre (DIFC).

The kitchen and lounge is a standalone speakeasy, which sets out to offer an alternative experience to neighbouring venues.

AddMind CEO Tony Habre said: “We don’t like to put people and nightlife in neat little boxes. We merely recognise a need in the mar-ket and aim to fill the gap.

“Indie is straightforwardly good food and drinks, non-mainstream music, a comfy and unfussy place you can just hang out in – some-thing Dubai’s nightlife has missed.”

The décor of the venue merges contemporary with vintage, blending different eras together with its wall coverings and furniture.

A wide range of music will fea-ture, including live performances from DJs, bands, singers and per-cussionists.

Mixology will also be a central focus, with a sake bar, cocktail bar and fresh fruit bar, while the food menu will comprise a wide selection of tapas and bar snacks.


What's cooking?

dukes dubai takes over west 14th steakhouse and appoints new chef

Nikki beach dubai uNVeils F&b coNcepts aNd cheFs

Nikki Beach Resort & Spa Dubai is set to open this quarter with a num-ber of new F&B outlets, including Satine Restaurant & Lounge, Café Nikki and Key West.

Key West will feature a blend of Floridian and Caribbean cuisines with Latin flavor and a vibrant ambience.

Meanwhile, Café Nikki Dubai will be an all-day urban bistro with a focus on light, fresh and creative dishes with international and Middle Eastern influences.

Satine Restaurant & Lounge by Nikki Beach, a concept born in Miami, is positioned as an entertainment-dining venue with a Mediterranean inspired menu and an octagonal bar with a cocktail laboratory where smoke, wood, fire and ice will be used to create impressive drinks.

Brian Molloy has been appointed as director of culinary operations for Nikki Beach Worldwide and Nikki Beach Hotels and Resorts World-wide, having first joined the company in 2000 in Miami.

Irish born Brendan McGowan has

been appointed as director of culinary creations at the resort, with previous experience including two years as executive chef at Capella Marigot Bay Resort in Saint Lucia, and prior to that, a stint as executive chef at the St. Regis Doha.

Opening its doors this spring, Nikki Beach Resort & Spa, Dubai is a luxury lifestyle beachfront resort developed by Meraas.

The resort, located on Pearl Jumeira spans over 52,000m2 on a private beach and will comprise a total of 132 keys, with 117 of those rooms and suites, 15 villas and 63 lifestyle resi-dence units ranging from one to four bedrooms, along with two penthouses.

Today, Miami-founded Nikki Beach is a global luxury lifestyle and hospi-tality brand comprised of a beach club division; a hotels & resorts division; a lifestyle division; a special events division and Nikki Cares, a non-profit charity division.

In addition to the Dubai resort, this year will see the opening of a property in Bodrum, Turkey.

appoiNtmeNt

The upcoming Dukes Dubai ho-tel on Palm Jumeirah has taken over the management of Palm Jumeirah’s Oceana Beach Club steakhouse, West 14th, and has appointed a new chef.

Chef Clive Gilroy Pereira has come on board to overhaul the menu and reinvigorate the res-taurant’s New York Meatpack-ing District references, while restaurant manager Peter Thom-as will take care of operations.

Chef Clive Gilroy Pereira has worked closely with Michelin starred Chef Gary Rhodes in Dubai and was previously head chef at Rhodes Twenty 10 at Le Royal Meridien Beach Resort & Spa.

His new menu for West 14th contains chicken and mushroom pie, smoked salmon plate and cornish crab cake for lunch, and dinner options include wagyu beef cheek and T-bone steak, while apple and rhubarb crum-ble and lemon meringue pie round out the desserts.

Pereira commented: “I am fortunate to have learnt the art of cooking food directly

from a maestro, my mentor, Chef Gary Rhodes.

“I would like to recreate the real essence of the Meatpack-ing district in New York (which West 14th Street runs through), the sights, the sounds, the hustle and bustle and reproduce that nostalgia through my menu.”

New restaurant manager Thomas has more than 11 years’ experience throughout the re-gion, having built his career working with Ritz-Carlton Ho-tels, One & Only Royal Mirage and Anantara Hotels & Resorts.

Abdulla Bin Sulayem, CEO, Seven Tides, developer of Dukes Dubai, commented: “We have revamped and extended the res-taurant’s outdoor terrace, which affords spectacular views of the Dubai Marina skyline.

“West 14th is located in the same Oceana complex as Dukes Dubai and so it will not only provide synergy with Dukes Dubai’s food and beverage op-eration, it offers our guests a premium quality experience, broadening the hotel’s appeal,” added Bin Sulayem.


What's cooking?

Kim Gates has been appointed as the new exec-utive chef at Sofitel Abu Dhabi Corniche. Chef Gates will supervise Thai Silk & Spice, Corniche all day dining; French Bakery Corner, Le Café lobby lounge, Club Millésime executive lounge, and Grills @ Chill’O, for which he has intro-duced a new Friday brunch concept by the pool. He will also be tasked with overseeing room service for 280 guest rooms and suites and ban-quets accommodating up to 1,000 people.

The recently opened Play Restaurant and Lounge at H Hotel, has appointed Jean Marc Petrus as general manager. The restaurant, which offers a blend of Asian and Mediterra-nean cuisine dubbed ‘Mediterrasian’ is a con-cept by Treenergy Management and Absolute F&B Management. Petrus began his hospital-ity career in South Africa, and most recently opened Peruvian restaurant, Coya at Four Sea-sons Resort Dubai at Jumeirah Beach.

Restaurant, bar and lounge concept Atelier M at Dubai Marina, has appointed Maurizio Bosetti as new executive chef. Italian Chef Maurizio has previously worked as head chef at Emaar’s La Serre Bistro & Boulangerie in Downtown Dubai, and La Petite Maison London Mayfair. Atelier M in Dubai’s Pier 7 comprises three floors with an art-deco in-spired lounge, a rooftop terrace and views over Dubai Marina.

new executive chef for sofitel abu dhabi corniche

new dubai nightspot play hires Jean Marc petrus as GM

atelier M appoints ex-la serre chef

f&B appoIntMents


What's cooking?

Panellists who took part in the Gulfood Conference discussion on 21 Feb-ruary: Start-up Advice for the F&B Entrepreneur warned new F&B busi-ness operators to be humble, to take advice from the right people, and to negotiate carefully with partners in order to successfully enter the market.

Samer S. Hamadeh and Ziad Kamel, co-founders and managing part-ners of Aegis Hospitality agreed that F&B entrepreneurs must be wary about the people they take advice from.

“My advice is not to take advice,” commented Hamadeh, who added that advice from friends and family or anyone else with an emotional stake in business decisions should be avoided.

“Nobody is in your shoes, nobody wants to do what you want to do nec-essarily and the odd people doing the exact same thing are rare,” he said.

Meanwhile, his business partner Kamel said that advice should be sought from the right professionals in order to clearly map out your busi-ness plan.

“[You should get] sound advice from people that do know what they’re talking about – legal experts, financial experts. Dubai is a big market but you need to know how to tread; you don’t want to expose yourself too much,” he said.

Khalil Shadid, founder and CEO of ReserveOut added that F&B entre-preneurs must “throw ego out of the window” in order to get ahead.

“All of us at some point made an assumption and it didn’t work and the reason we’re still here and still successful is we were able to pivot quickly. You must focus on understanding your market… is there someone out there willing to pay for this? That’s how you validate a business,” he said.

Some of the key stumbling blocks in the first phase of starting up were also highlighted−the toughest of these being partnerships, according to Raki Phillips, co-founder and CEO, SugarMoo Desserts.

“I think the biggest thing is the vendors we work with – nobody will ever stick to a contract, nobody will ever deliver on time or keep a prom-ise,” he said, advising start-up businesses to be tough on suppliers to avoid being messed around at the beginning.

Karl Naim, co-founder and CEO of ChefXChange agreed, and suggested that start-up businesses should focus on themselves to begin with rather than diving into partnerships too quickly.

“[Partnerships] are very time consuming and sometimes I think it’s not worth it. Maybe it’s better to focus on what you are actually doing, rather than trying to partner,” he said.

Venetian-founded restaurant brand, Cipriani, has opened its first venue in Dubai at Dubai Interna-tional Financial Centre (DIFC).

Cipriani has been brought to Dubai by the Bulldozer Group and is the brand’s second site in the Middle East, following Yas Island restaurant in Abu Dhabi.

Cipriani founder, Giuseppe Cipriani commented: “It is with immense pleasure that we open the doors to our newest Cipriani, located in Dubai's vibrant DIFC.

“I cannot wait to share the Ve-netian traditions that are at the heart of the Cipriani philosophy with this dynamic and world-leading city. We very much look forward to serving our Dubai guests and furthering our pres-ence in the UAE."

The Italian restaurant dates back to 1931 when Giuseppe Cipriani first founded Harry’s Bar in Venice. Today, Cipriani has venues in New York, Monte Carlo, Hong Kong, Mexico City and now Dubai.

The Dubai venue has a capac-ity of 296 guests with an option to dine indoors or on the out-door terrace. Designed by Flo-rentine architect Michele Bonan, Cipriani comprises two levels, with a bar on the lower floor and the restaurant area on the upper deck. The menu features Harry’s Bar classics, including Baked Tagliolini, Calf's Liver “alla Veneziana”, “Seppioline in Tecia”, Carpaccio, and Torta Di Cioccolato. Next month, Cipri-ani Dubai will launch a lounge area at the back of the restau-rant called ‘Socialista’.

F&B entrepreneurs warn new players to “lose the ego”

Venetian brand Cipriani Dubai opens at DIFC

opeNiNgs opeNiNgs

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outlets

laRGest café Bateel In the woRld opens In RIyadh

Gourmet food business Bateel Inter-national has opened Café Bateel in the retail and residential Olaya dis-trict of Riyadh, Saudi Arabia.

The new venue is the largest café in the global Bateel portfolio, cover-ing almost 9,000ft2 and seating up to 350 guests.

The café also features a rooftop terrace and will serve up breakfast, lunch and dinner.

Café Bateel general manager Spencer Ayers commented: “We are proud to introduce Café Bateel Olaya, to the residents of Riyadh.

“Our team has travelled around the world for the finest ingredients and we are looking forward to intro-ducing exceptional ‘Mediterranean fare, curated by Bateel’ to food con-noisseurs in the city.

“The café showcases a fabulous new and luxurious design, well-suited for hosting grand occasions, such as weddings and other high-profile gatherings.”

The new outlet marks the sec-ond Café Bateel opening in Riyadh, with the first located nearby on Tahlia Street.

Bateel International managing director Dr. Ata Atmar added: “This expansion in Riyadh marks the start of an important year of growth for Bateel, which in 2016 will be cele-brating an impressive 25 years since the launch of its first boutique.”

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What’s unique about buns & CoWs? Buns & Cows is made from a converted shipping container, and we’re open until 4am on weekends. The burger patties are made from 100% New Zealand grass-fed beef freshly ground and marinated just be-fore cooking, and the buns are 100% all-butter brioche. We are also going to launch a jet ski delivery service to the yachts in Dubai Marina.

talk us through the menu...Burgers start from AED 35 and the menu includes The Fat Cow, which comes with crispy onions rings, BBQ sauce, smoked cheddar and our 220g grass-fed patty, and the Spicy Cow (lettuce, tomato, smoked veal bacon bits, jalapeno, chipotle cheese mayo and sour cream).

sounds good, but are there any healthy options? We’ve got the Hippy Cow (beetroot and goats cheese patty, tomato, lettuce, onion, pickled beetroot, fried egg) and The Skinny Cow is a patty wrapped in fresh iceberg let-tuce instead of the brioche bun.

tell me a fun faCt about buns & CoWs: Our mascot, Daisy, was born in a small vil-lage in France called Saint-Haon-le-Châtel. She travelled through France then boarded a ship and sailed to Malta to see her cousin Tessie before travelling down the Nile Riv-er and through the Red Sea. She took a left at Bab el-Mandeb Strait and headed north for the final stretch before landing right on Barasti beach, where she took up her ma-jestic position on the roof of Buns & Cows.

Jay Williams, complex executive chef, the Westin dubai and le meridien mina seyahi beach resort and marina offers the lowdown on barasti’s new late-night gourmet burger truck, buns & Cows.

Buns & coWs at Barasti Beach

Jay Williams, complex executive chef, Westin Mina Seyahi

The Fat Cow burger

The Spicy Cow burger

What's Cooking?


What’s the ConCept of stomping grounds?Aside from serving Dubai’s own Specialty Batch Coffee, Stomping Grounds is also home to Specialty Batch Micro Roastery and Coffee Lab, as well as the UAE’s only Specialty Coffee Training Centre, which is accredited by the Specialty Coffee Associa-tion of America (SCAA). It is a hub for cof-fee education, and serves as an accessible, comfortable and homely neighbourhood-style café.

Who is the head Chef?Zeliko Ilic is the Head Chef at Stomping

Grounds. He leads a team of seven ex-tremely talented kitchen staff who come from around the world. Our Chefs are steadfast in their commitment towards providing a simple yet innovative and tantalising dining experience with a lot of healthy options and superfoods.

Who designed stomping grounds?Stomping Grounds was entirely designed by Specialty Batch, which is a collective dedicated towards advancing the local cof-fee industry by promoting quality and edu-cation. Each item of furniture, such as the aesthetic metal fixtures and light fittings,

Ryan Godinho, the UAE’s only certified trainer accredited by the specialty Coffee association of america (sCaa) and the founder/ roastmaster of stomping grounds in dubai’s Jumeirah, explains that his brand new venue is not just a café, but a hub for coffee education

stomping groundsWhat's Cooking?

were sourced piece by piece from around the globe over a three-year period. The venue aims to showcase authenticity and character in an eclectic way.

hoW Will stomping grounds Compete in dubai’s Coffee house market?We don’t see ourselves in competition with anyone. We know what we excel in; we of-fer patrons a great experience, space to re-lax and unwind, have meetings and stir cre-ativity. We are here to provide exceptional service and top quality in-house roasted single origin coffees along with fresh food.

Ryan Godhino, founder/ roastmaster, Stomping Grounds


tell us about the menu ConCept of bombay brasserie...Bombay Brasserie is a contemporary Indian restaurant. Miniature paintings exclusively commissioned for the dining room reflect Indian heritage and the food is cooked us-ing traditional techniques, yet modern and creative styling and presentation create a contemporary feel and cocktails and a bo-tanical bar complete the dining experience.

you reCently launChed the ‘at Chef’s merCy’ brunCh. tell us about this...Brunches are usually long, lazy and food-filled affairs where the afternoons merge into the evenings. We have created ‘At Chef’s Mercy’ so that our chefs can truly pamper the guests. There is no menu; the food is served in small tasting portions, with snacks in the style of those sold by Mumbai hawkers, tandoori delights and sophisticated curries. You have to trust the chef and relax and enjoy dish after dish un-til you are done! Our weekly brunches will showcase the diversity of the vast Indian

sub-continent, with regional cuisines like Goan, Bengali and Kashmiri to name a few.

you are planning on launChing a Whisky and food pairing menu – tell us more!Whisky is a popular drink in the Indian sub-continent and works well with spices and smoky tandoor flavours. We have li-aised with Dewar’s to create a menu that complements the drams and have even de-veloped cocktails with the Dewar’s blend. Food and beverage pairings are a work of art where the food and drink have to work in tandem in one’s palate. It’s not easy to get right – my philosophy is that you should be able to remember both.

What are your best-sellers on the menu?• Bhatti jhinga – spice-rubbed tandoori ti-

ger prawns• Martaban ka meat – lamb curry in a pick-

ling spice jar• Paneer khatta pyaz – cottage cheese with

pickled onions

Jitin Joshi, executive chef, Taj Dubai tells Catering News how he makes his fine-dining Indian restaurant bombay brasserie shine in the competitive marketplace of dubai with a creative twist on the classics

BomBay Brasserie, taj duBai

spill the beans

hoW have you adapted the menu to suit dubai diners?Dubai is a competitive market, and the Indian restaurant offer is wide and varied. We have not digressed from our core cui-sine and the menu composition is based on classics. This has been accepted well by our diners, as we have shown enough creativ-ity, but haven’t removed the essence of the culture and cuisine that makes people take a trip down memory lane.

What is the major Challenge you faCe operating an indian fine-dining restaurant in dubai?The fine-dining Indian restaurant segment is growing annually, with each one trying to achieve a unique offer. The challenge is to have a balance between creative, cut-ting edge and contemporary style, which is well rooted in the Indian food that has stood the test of time. It’s imperative for us as restaurateurs to create a memorable experience, by way of offering a modern, creative cuisine, but with comforting, rec-ognisable dishes.

1982First Bombay Brasserie opened in London


Cover story

Local is the buzzword this month as Dubai Food Festival celebrates the re-gion’s diversity of homegrown concepts and local chefs. However, one aspect of

local that comes up against significant chal-lenges in the region, is produce.

Consumers and chefs want to source lo-cally for a number of reasons including fresh-ness, increased awareness of food-related health concerns and food security, and the de-sire to be more socially responsible and have better transparency around where food has come from. In addition, a growing number of farmers’ markets in the region are educating consumers on the variety of vegetables, fruit, herbs, oil, poultry and fish available locally.

According to the State of Environment Report published in 2015 by United Arab Emirates Ministry of Environment & Water, the number of farms in the UAE increased from 4,000 in 1971 to 35,704 in 2011, to cover an area of 105,257 hectares. How-ever, in addition to the inherent regional challenges of extreme climatic conditions and water shortages impacting production, there are a number of barriers to procuring locally, such as inconsistent quality, poor

hygiene, lack of suppliers, and pricing.Even when it comes to understanding

what local produce is there is confusion, with the term ‘local’ meaning something different from one individual to another. An-drew Matthews, head chef at Ultra Brasserie claims ‘local’ is food produced in the UAE, while Bernard Fantoli, corporate director of food and beverage at TI'ME Hotels, which launched the UAE’s first urban rooftop gar-den in January to produce its own natural and fairly priced produce, follows the Slow Food principle – that local means produce and ingredients sourced within a 3,000-kilo-metre radius.

Another point of confusion is the differ-ence between organic and local. Organic farms represent a tiny percentage of UAE farms, with around 39 in the country ac-cording to a 2014 report by Frost & Sullivan. However, this number is on the rise, hav-ing increased 1,698% since 2007 and set to reach $1.5 billion by 2018 due to evolving consumer demand. While organic produce can be procured from anywhere in the world, local is sourced within the region, however, many experts believe that consumer demand

as demand for local produce increases in the gCC, Crystal Chesters looks at the gaps in the farm to table supply chain and questions the sustainability of current agricultural methods

groWing LocaL

is usually for a combination of both. Elena Kinane, managing director of

Greenheart Organic Farms, which operates two organic farms in Sharjah says: “I think it’s important to point out that local pro-duce and local organic produce are two very different things.

“The only thing they have in common is that they are usually fresher. But local food that is grown in plain sand with chemicals and growth hormones isn’t healthy and is usually sprayed with chemical pesticides and herbicides.”

Fantoli agrees that consumers are looking for the combined benefits of local and or-ganic. “People want to eat food grown locally and also food that has not been blasted with chemicals or extensively treated in order to preserve it during transportation.

“There is definitely some confusion be-tween the two and we have an obligation in the food community to educate our guests and wider audience,” Fantoli comments.

While farming locally is difficult, organic farming in the region presents even bigger challenges, as highlighted by Greenheart’s Kinane, who says it is more expensive and takes longer.


Cover story

“Organic produce needs proper soil and seed management and is costly and labour-intensive. It also takes longer to grow and the fields require periods of rest.

“Pest and disease control should only in-volve natural remedies that don’t destroy the biodiversity of the farm, hence a certain amount of crops are lost in the process, which also contrib-utes to higher prices.”

Keeping costs down for producers is paramount since there is still a reluctance among consumers and businesses to pay the premiums associated with organ-ic. However, Jason Moore, co-founder of Local Food hopes that economies of scale will push down prices eventually.

“I think if consumers demand [organic] more, it will encourage more producers and suppliers to switch to organic, which will hopefully bring the price down,” he says.

Erkut Ozer, co-founder of Gulf Agri says that organic farming is becoming more mainstream as farmers look to the future and predict younger generations – who have grown up on organic – demanding more or-

ganic produce, and this in turn is likely to impact price, as it has in parts of Europe.

“We’re seeing a lot of farmers in the UK and Spain switching to organic; if everyone is going to want organic, they need to catch up on this trend.

“We’re partners in an organic drinks company and we’re seeing purchas-

ing prices of organic apples come down because of more variety of suppliers. Before you could get them just from Spain but now

we’re seeing them from regions that traditionally were not organic.”

Sadek Al-Ramadan, CEO of Saudi Arabia’s Alyaseen Agri suggests that in terms of cost and implementation, clean agricul-ture, whereby farm chemicals are used but don’t leave residues on produce or on the en-vironment, is a more suitable option for the region than organic farming.

“Organic production is developing locally as demand increases, however if we look to many countries in the world, we see that clean agriculture developed much faster than organic agriculture.

“Clean agriculture is easier to implement,

35,704Number of farms in the UAE

the experts

Andrew MAtthewsHead chefUltra Brasserie

BernArd FAntoliCorporate director of food and beverage, TI'ME Hotels

spencer BlAckDirector of culinary, Vida Hotels & Resorts

elenA kinAneManaging director, Greenheart Organic Farms

JAson MooreCo-founder,Local Food


Cover story

achieves the health concerns, and doesn’t increase cost of production in a significant way,” he says.

Apart from price, another major barrier to more readily available local produce, is consistent supply. Currently, the most popular items for chefs to source locally are vegetables such as tomatoes, carrots, radishes and beetroot, however quality varies, and reliable suppliers are few and far between according to Matthews, who sources local produce during the cooler months but mainly relies on imports from Australia and Holland.

“I’m always quite skeptical when order-ing locally and keep a close eye on the qual-ity when receiving. It can be a hit and miss even during the cooler months. The UAE has a long way to go to be on the level of Holland and other high-quality producers of vegetables,” he says.

Sebastian Nohse, director of culinary at JW Marriott Marquis Dubai agrees that se-

lecting the right partner is key. “We began a programme a few years ago to source certain items that are grown locally. There is actu-ally a wide variety of local produce available but it’s important to select your partner carefully as quality can vary significantly,” he says.

Spencer Black, director of culinary at Vida Hotels & Resorts adds: “Finding the right suppliers who you can trust to deliver high quality produce and make sure transporta-tion is done in the most hygienic way is the biggest challenge with sourcing locally.”

The same goes for fish and poultry sourcing, with hygiene and reliability some of the most common bugbears for chefs. Additionally, certain species have been over-fished and are now endangered, meaning that sourcing produce locally can actually be unethical.

“I get extremely frustrated with the lo-cal seafood trade,” says Matthews. “At the markets it can be quite an ugly scene seeing

the experts

seBAstiAn nohseDirector of culinary, JW Marriott Marquis

JeAnette AlhAiderGeneral manager sales and marketing, Al Rawdah

erkut ozerCo-founder, Gulf Agri Ltd

sAdek Al-rAhMAnCEO, Alyaseen Agri

dAvid currieFish & agriculture consultant, Food & Agriculture Organisation of the United Nations


Cover story

hamour, small sharks and other sea life.”Meahwhile, hamour, which is now an en-

dangered fish, was taken off the menu at JW Marriott Marquis years ago, and replaced with similar alternatives, says Nohse.

Traceability is another common issue when it comes to meat and poultry, with some produce packaged as local, but actu-ally coming from other parts of the world, according to general manager sales and marketing, Jeanette Alhaider of Al Radwah, which has been farming free-range, 100% naturally-fed, halal-slaughtered chickens in Dubai for more than 20 years.

“The problem in the UAE is that what is said to be local isn’t always local because you can import products and then repack them as local. It could come from China, Brazil, or from anywhere−I feel there’s not enough legislation around it,” she comments.

In order to ensure transparency, Al Raw-dah offers facility tours, and claims that chefs can see the chickens as they hatch,

watch them on the farm, and see them slaughtered before being delivered.

Nohse agrees that site visits are an im-portant part of the procurement process. “You need to see what kind of condition the items are grown in or how they are slaughtered,” he says. “For this reason we do around 20 site visits to vendors every year and do thorough audits of the physical facilities, the traceability of the raw product and the packaging and shipping.”

Farmers' markets, such as those organ-ised by Ripe and Baker & Spice also provide transparency, with consumers and chefs able to meet with producers and discuss their goods. Greenheart Organic Farms has a bespoke service for growing produce on demand to reduce waste, and discusses menus with chefs at the start of the season before reserving an area of the farm purely for that chef’s produce, ensuring an uninter-rupted supply.

The company offers ‘just-in-time’ har-vesting to eliminate storage costs, and cuts out third parties to save money. “Be it to individuals, hotels or restaurants, we cut out the middle man and this way we achieve fair prices and our end consumer is able to source the freshest, best quality produce. We sell our entire crop directly to the end consumers,” says Kinane.

That said, there are a number of third parties springing up to fill the gap between farmer and consumer as demand for local produce increases. Says Moore: “You have Kudra, which helps market the hydroponic agriculture to retailers and consumers, and now my partners Al-Ebdaa Al Zahabi Invest-ment is looking to fill that gap by linking the farmer to the consumer.”

Moore adds that Al Ebdaa Al Zahabi In-vestments is also consulting with farmers on how to make their farms organic, while Slow Food supports farmers by educating them on how to farm more efficiently.

Although local farming has come a long way, looking to the future there are some major concerns around continuing to use current methods. Experts advise that a re-duction in water consumption is key to a more sustainable future.

David Currie, fish and agriculture consul-tant, Food & Agriculture Organisation of the United Nations comments: “Over-abstraction of ground water, leading to a lowering of wa-ter tables and salinisation, has put many farms out of action. This trend needs to be reversed with environmentally sustainable solutions.

“New-generation greenhouses, like the one built by the United Nations Food and Agriculture Organisation in Al Dhaid that minimise water usage, and closed system aquaculture are two important technologies that could make a difference,” he says.

Alyaseen Agri’s Al-Ramadan adds that taxes on irrigation could come into play to help conserve water, and that farmers will have to become more efficient.

And while Moore agrees that current methods are most definitely unsustainable, innovation in the UAE has never failed to surprise him.

“The current path we’re on is not sustain-able with the growth of the population and water usage, but this country has been very innovative and I think we will collaborate and innovate and use education, technology and ethics to create a solution,” he concludes.

Root vegetable salad from Ultra Brasserie


JM foods llc

jm foods llC has undergone many changes within the past two years moving to new premises located in Dubai Investment Park 2, which boast a fully operational warehouse comprising of a 20,000 square feet temperature controlled ambient storage area and chiller and freezer storage of over 350 metric tons.

JM Foods also offers training facilities to customers inside the product development kitchen, located at the new premises, for menu ideas, butchery trainings and even up-selling techniques for the chefs and F&B professionals handling our products.

The JM Food team is constantly developing new ways to service customers better, we believe in working with our customer and understanding their needs, and we have the correct team in place to offer full support – from finding the correct product to the end product served to the consumer.

We have many training modules in place for front and back of house, that provide all the knowledge needed to utilise our products to their full potential and know the product intimately to assist in selling it to any potential customer.

JM Foods is very happy to announce in 2016 the opening of its very own state-of-the-art meat processing company JMM Meats which boats an 8,000 square foot production area and chiller and freezer storage of 70 metric ton for finished product. This addition to our services will enable us to offer pre-portioned meats and poultry offering a wide range of products to our customer’s specification for HORECA and Retail.

In addition to this we have also opened separate offices for export and can now service Muscat, Qatar, Oman, Bahrain, Kuwait, the Seychelles and Maldives with our extensive product range. We have strategically put the correct systems and operations in place to become one of the top food distribution companies as we move closer to Dubai Expo 2020.

salud food group produces appetizers and a full range of tortilla breads and frozen avocado products throughout the Middle East exclusively through JM Foods. Our Appetizers are made using the finest quality ingredients. Onion rings, Mozzarella sticks, Stuffed cheese Jalapenos and broccoli bites tastefully prepared with innovative developments and a product approach based on good flavour, convenience, freshness and high quality.

Salud Food group is a specialist in Latino cuisine, Tex-Mex and Mexican food and the leading provider of avocado products in Europe. Due to our extensive range many companies from all over the UAE are regular clients.

For any product requirement please visit the JM Foods website www.jmfoodgulf.com or contact: +00971(0)4 8838238.

The family owned pasta romano brand has been with JM Foods for a number of years now creating innovative Fresh Pasta. For 30 years, Pasta Romana has been specialising in varieties such as Ravioli, Tortelloni, Capelletti and Tortelli, creating fillings keeping true to the original Italian recipes.

Pasta Romana produces its range of Pasta varieties for both HORECA and retail clients. Its products are

Inspired by the different regions in Italy, and Pasta Romana chefs only use the finest ingredients, creating a finished handmade and traditionally processed product for gourmet pasta lovers just like moma would have made it. Distinctively fresh and an excellent taste, economical for your operations and irresistible for your guests, Buon Appetito!

Our top sellers such as Four Cheese Ravioli, Porchini Mushroom Ravioli, Spinach and Ricotta Tortelloni, Mozzarella and Basil Tortelloni and Potato Gnocci can be found in many of the top hotels and restaurants across the UAE.

Our range of products can be found on the JM Foods website www.jmfoodgulf.com or call +971(0)4 8838232

nature of business: Distributer of food stuffs to horeca and retail.

our extensive range Can be found on the JM foods Website:WWW.jmfoodgulf.Com

or Call +971(0)4 8838232


advertorial

agra Contado is one of Italy’s best producers of ambient pasteurized anti pasti products. JM Foods has exclusivity of this extensive range and has been supplying the product to both HORECA and retail customers across the UAE and it is the chef’s preferred choice due to its very high quality.

Within this wide range produced by Contado Degli Acquiviva there is a wide variety of artisanal specialties that have been produced the traditional way for centuries in Italy.

Premium veal from peter’s farm that is exclusive to JM Foods is of the highest quality and supplied to many of the top hotels and restaurants in the UAE. The meat is tender, light and easily digestible and is suitable to every menu lending itself easily to many combinations.

The calves from Peter’s Farm live in herds of approx. 60 animals. The stables are spaciously designed to include ample daylight. Calves are

Agra Contado is located in the province of Teramo in the Abruzzo region of Italy where they export many fantastic products such as grilled mushrooms, artichokes, sun blushed tomato, sun dried tomato, grilled courgette, grilled aubergene, pesto and many seafood cocktail mixes. These are

perfect for starters, buffets and garnishes and can all be purchased from JM Foods.

All information regarding this great range of products can be found on our website www.jmfoodgulf.com or by contacting our offices at call+971(0)4 8838232

able to drink several times throughout the day and their multi-grain muesli is supplied in such a way that they always have a fresh supply of feed. This natural herding tendency is combined with maximum care and attention for each calf which has allowed us to be leaders in this field since 1997.

The Foundation for Quality Guarantee of the Veal Sector (SKV) carries out intensive checks at all of the VanDrie

Group’s veal farms to monitor the calves’ health and quality of their feed.

JM Foods are very excited to launch their V-tender brand exclusive to JM Foods this year through Peter’s Farm as an extension of this range for our customers.

Our extensive range can be found on the JM Foods website www.jmfoodgulf.com or call +971(0)4 8838232 offering the best cuts for any potential kitchen operation.


the business

Following six years at Zuma, much-talked-about dubai chef reif othman knows what the people want. having just opened the successful play restaurant & lounge, othman is on a creative roll as he prepares to introduce a slew of new concepts to Dubai over the next year, the first of

which will open next month. Crystal Chesters reports

reif Othman took Dubai by storm during his six-year tenure as execu-tive chef of London-founded Japa-

nese brand Zuma, arguably the best restau-rant in the region, having been the only one in MENA to make S. Pellegrino’s annual list of the World’s 50 Best Restaurants for four consecutive years from 2012 to 2015.

He is now heading up the 40-strong cu-linary team at recently opened Play Restau-rant & Lounge on the 36th floor of the H Hotel on Dubai’s Sheikh Zayed Road – a concept by Othman’s Absolute F&B Facili-ties Management and Elie Khoury’s Treen-ergy Management, both of which fall under R.A.W Galadari Holding.

Following six years focusing solely on Japanese cuisine, Play has put Othman’s creativity to the test, allowing him to com-bine his expertise in Asian cuisine and previous experience in Europe, to create a menu concept dubbed “Mediterasian”. The restaurant, which had been open just five weeks at the time of Othman’s interview with Catering News, has been a success so far, averaging 220 covers on weekdays and 300 – 350 on weekends.

“I think it’s word of mouth; people know me and I have some followers, so it’s been great, I’m very happy,” Othman says.

However, the opening didn’t come with-out teething problems, and Othman reveals

that already the team is looking to restruc-ture parts of the restaurant. For example, the bar area will be converted into a VIP lounge with large sofas mainly to accom-modate smokers, since smoke in the dining area has been a gripe for some guests. Staff-ing has been another challenge, with many of the team of 130 coming from Europe, and having to adapt to Dubai’s demanding clientele.

Testament to Play’s strength as a con-cept, however, is the investor interest it has generated already from international markets. A company from Shanghai ap-proached the team with an opportunity, and advanced talks are underway for a Los

pLaying to the croWd


the business

Angeles outlet, with locations being con-sidered on Rodeo Drive, Malibou and Sun-set Boulevard.

“We’re looking at LA, which I think would be the best place to go, but also Lon-don. We had an offer to open in Shanghai – I’m surprised because we only opened five weeks ago!” says Othman.

“We’d love to open right now [in LA]. We’ve seen the site, the space, what people want there – and there’s huge potential.”

However, Othman’s first goal is to en-sure the restaurant is up to par before the brand leaves Dubai. “I have to make sure we do the right things; that we’re in a good position. Dubai is our base for testing out so that we have confidence. I believe in myself, but nevertheless, we have to make sure we make it right before moving on.”

In addition to bold ambitions for Play – which he would like to see make S. Pel-legrino’s Top 50 Best Restaurants list – he also has his sights set on bolstering the Reif Othman brand name. As such, luxury private dining concept, The Experience by Reif Othman, another R.A.W Galadari in-vestment, is currently under construction upstairs from Play on the 37th floor of the H Hotel. Echoing the idea of a chef’s table, but with a more intimate, homely set-

ting, Othman promises to remain true to his objective of bridging the gap between chef and consumer, rather than sticking up his name on the door and disappearing, as some well-known chefs do.

“I will personally cook for you; it’s my house, my home and everyone is my guest,” Othman explains.

With a capacity of just 12 seats, the out-let only caters to one group at a time. There is no menu, and dishes are to be prepared on the spot by Othman to ensure the expe-rience is engaging and interactive. A touch of molecular cooking, which Othman prac-ticed at Zuma, will also be added into the mix.

“You sit down with your friends and you enjoy your dinner until you tell me to stop; you won’t know how many courses you’re getting,” he says.

With just three or four staff, including a sommelier, Othman’s priority for The Experience is making it personal so that guests know they will be served by him.

“A lot of chef’s tables are in kitchens, which isn’t so nice – I want to steer away from that. For me it will just be like a pri-vate space, like an apartment. All the big chefs just do their own thing but I don’t like that; cooking is my passion.”

Scheduled to open in April, the venue's operating times will be on request, so that guests can book The Experience for lunch, dinner or even late at night.

Ambitious as it sounds, The Experience isn’t the only new concept on the horizon for Othman. A pan-Asian concept, com-bining Japanese, Taiwanese and Chinese cuisine is also on the agenda for the end of 2016, and Othman is hoping to secure a commercial villa, or a hotel space in Ju-meirah, or somewhere on City Walk Phase 2 by Meraas for the first outlet. Toying with names for the brand, Othman reveals it may be called ‘Mooli’, a type of radish, which is a common ingredient in Taiwanese and Japa-nese cuisine.

“The place is going to be very funky and trendy with a bit of manga on the wall and Chinese cultural references. It will be like the small shops you get in the streets of LA – Dubai doesn’t have those.

“I’ve even designed the takeaway idea with old-school tiffin stackable pots. There’s lots

Play Restaurant & Lounge, located on the 36th floor of the H Hotel, features a private dining area, a lounge and a cocktail bar

“I WIll persoNally Cook for you; It’s my house, my home aND everyoNe Is my guest”


the business

houses and they charge a lot of money; I want to break that chain. I want to serve sake, Japanese whisky and a little good

of stuff I want to bring back to educate peo-ple; it will be very casual, nothing fancy, just fun dining,” he adds.

And juggling Play with two other new concepts will involve some strategic plan-ning for Othman, who already has a sched-ule in mind.

“I will run Play until I get the place up to par, and then my head chef Vinh (Nguyen Quang Vinh), will take over and run the place while I open and focus on The Expe-rience. Once it gets going I’ll have a sous chef to run it for a bit while I open the pan-Asian restaurant,” says Othman.

However, he is clear that neglecting The Experience is not an option, given that the concept fundamentally relies on his hands-on input.

“I’ll be running around, but I’ll make sure to have more time for The Experience because it’s my name and people will come there for me so it’s not nice to get someone else to cook,” he says. “As much as you want to open lots of places you have to limit yourself.”

Othman’s plans don’t stop there how-ever, and the Singapore-born chef is des-perate to open a property in Dubai Inter-national Financial Centre (DIFC), where he spent his six years at Zuma. His plan for the location is a Japanese steakhouse that stands out from the throng of Amer-ican-style steakhouses in the region. The concept is being discussed for a licensed venue, and is scheduled for early next year.

“There are a lot of American steak-

quality wine, but that is it. “I want the main focus to be on the Japa-

nese produce and I already have Summit, a supplier from Japan for the beef, and they will ship the carcass over so that the chef can put on a show, butchering the meat in front of the guests,” Othman reveals.

The one barrier he foresees with DIFC however, is the price of rent. “The rent is killing me in DIFC – it’s very expensive. In Dubai it’s ridiculous, even getting a landlord; they just want the money and it’s not always about a long-term partner-ship,” he says.

Another idea Othman is considering for DIFC is a tapas-style concept, combining Spanish and Japanese cuisines.

“I would love to open a Japanese/ Span-ish tapas bar, where the centre would be a Robata grill. Guests would be able to see the chef cooking skewered foods in the cen-tre. I’d like to serve beers from all around the world and sake.”

This is another example of Othman’s love of fusing Mediterranean and Asian food, which he believes is important for appealing to the consumers of the Middle East, where east meets west.

“I’ve been here for more than seven years and I know what people want; I know what guests like. That’s how the food I cre-ate suits the culture we have in the market.

“We all have our egos, but I want to make sure my guests come back; I want them to think ‘wow’. In the end, it’s not all about the chef, it’s about having the right

Pei Tee, from the Play menu

Takumi Wagyu ribs feature on the menu at Play

“I WoulD love to opeN a JapaNese/ spaNIsh tapas bar, Where the CeNtre WoulD be a robata grIll. guests WoulD

be able to see the Chef CookINg skeWereD fooDs. I’D lIke to serve beers from all arouND the WorlD aND sake”


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local, organic produce, and simple ingredient combinations with a playful twist are the secret behind Tomas Reger’s light yet filling dishes

tomas reger: intersect By Lexus

launching a new concept next door to the likes of Dubai institutions Zuma and Le Petite Maison is no mean feat,

even for Czech chef Tomas Reger, who owns his own food consultancy and is the brain-child behind Dubai’s Secret Supper Club, From One Chef to Another, and Bloomie’s Kitchen. But Reger says he is not looking to compete with the established venues, pre-ferring instead to “complement” them.

“When I got here in 2007, it was very competitive. Nobody would tell you where they got their produce from and I think that’s just wrong. I don’t compete, I com-plement. I don’t want to be the best, I want to cooperate,” he says with a grin.

Having first arrived in the region nine years ago to open Chinese restaurant Steam Sum Dim Sum, he later set up To-mas Reger Food Consultants and opened a

number of concepts throughout the region, mainly in Lebanon. Most recently, he was tasked with opening Intersect by Lexus, which is headed up by Benjamin Nicholas, and marks the second venue for the brand globally following Tokyo.

Reger admits his creations are simply “food I like to eat myself” with “playful” dishes such as the Chickpea Salad contain-ing braised chickpeas, cauliflower shavings,


out to lunCh

radicchio leaves, and roasted hazelnuts in citrus vinigerette, which is designed to sur-prise the customer since the chickpeas and hazelnuts look the same, but have contrast-ing textures.

“I think it’s amusing in a way. You get little jokes in the dishes – like the hazelnut and chickpeas – you eat it and then realise and you giggle at it. I like it when people loosen up and get the joke,” he explains.

The ingredients and dishes are also per-fectly geared towards business lunches, which of course, is an important consider-ation being located in DIFC. A set menu is offered from 11am to 3pm, with two courses priced at AED 90 and three courses at AED 110. And while dishes are mostly light, they are also surprisingly filling, which Reger puts down to the taste combi-nations that echo Korean cuisine: “You get all your flavours covered − if you go to a Ko-rean place you’re full before you’re stuffed because you’ve had every flavour you crave.

“Here I want to give people the energy for the rest of the day; I think that’s really important. A lot of the ingredients we use are proteins and vegetables or slow-release carbohydrates like barley, buckwheat, and things that don’t spike. You feel light, even after finishing a three course meal.”

He often prefers to focus on the garnish instead of the protein as the main event, explaining that the overlooked ingredients can come to the fore if handled correctly. Sometimes uses just three items per dish, allowing each to shine.

“If you think about it, it’s always the same – you get your lamb, beef, chicken, quail and a couple of kinds of fish,” he explains.

“But what you put with it is what makes it stand out. So you start with the garnish, or the stuff you find interesting, and then you put the main protein, and then you fig-ure out how to pair it.”

Another trick of Reger’s is to use dif-ferent preparations of the same ingredient within one dish. For example, the slow cooked venison shoulder with artichokes, egg yolk confit and coffee jus, contains ar-tichoke cooked slowly in some fat to create a tender, winter texture, and shaved, raw artichoke, which provides a crunch.

And when it comes to the protein, Re-ger admits that he prefers to use secondary cuts, rather than the popular rib eye, fillet and striploin, and again if handled in the right way, these can be even tastier than the bestsellers.

“[Secondary cuts] have more flavour, and if you know how to manipulate the protein, you can end up with really nice tender cuts. The flavour is stronger because the meat works harder,” he says.

Much of the meat at Intersect by Lexus is cooked sous-vide, and Reger explains that not only does this help to get the best flavours out of secondary cuts, but it allows him to make use of parts of the animal that may otherwise go to waste.

“One other thing sous-vide does is it cleans it up; you extend your shelf life, you get less trimmings, less waste. When you

train staff, you tell them to use the offcuts, use the trimmings,” he says.

And while reducing waste helps cut costs and save space in a small kitchen − which has just 36 kilowatts of power − Reger be-lieves it is also his responsibility to train his staff to try and offset the restaurant’s environmental impact.

With this in mind, another of his pri-orities is to increase the percentage of pro-duce sourced from local suppliers, and al-ready 10 – 15% of ingredients are procured locally, the majority of which are vegetables such as aubergines and tomatoes.

“It tastes better, it lasts longer, but also it comes back to the community,” he says. “If you have influence you should use it to help the community; the farmers need it. They have all the produce and they throw away two tonnes of it a week because no-body wants it!”

However, it also comes down to health and safety legislation, and some of the lo-cal suppliers’ produce isn’t certified as safe for use in restaurants. This is a particular challenge for those that go through hotel procurement, such as Intersect by Lexus.

The restaurant is owned by Al-Futtaim and uses the procurement systems of In-terContinental Dubai Festival City, which has the same owners. And while this has its advantages, it also means that Reger is subject to the same red tape as hotel res-taurants, rather than having the freedom to procure directly from suppliers, as most standalone outlets do.

Intersect by Lexus was designed by Masamichi Icatayama, founder of interior design firm Wonderwall


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a step back and allow his staff to show-case their own talent.

“I don’t want anyone that just follows the recipe, I want them to learn something new, and deliver and understand what we’re trying to do.

“This is an important project for me... I get into it and I work my way out to an extent and try to start trusting my staff to see how they deliver, and I know they will. Already in the last two months they’ve been cooking the dishes more than I have,” he says.

Reger too is still learning, and he would like to do more collaborations with other chefs, particularly those from other parts of the world, such as some talented in-dividuals he met on a recent trip to San Sebastian in Spain.

“I want to bring chefs over and do joint dinners and mess around with talent – peo-ple who do their own thing, or don’t have the opportunity to do their own thing be-cause they’re stuck in a concept. I’d like to do cooperations with other chefs.

“The idea is that they have fun and see other places and we learn from them. That’s how it gets better,” he says.

Reger overcomes this challenge to some extent by paying a weekly visit to the Baker & Spice Farmers’ Market in Business Bay to pick up mustard greens, cress, kale, chards, olive oil and edible flowers.

“I know during season it’s better stuff than you can get imported; imported stuff is very generic. We went through a selection pro-cess to try and get the best tasting produce, but vegetables that you pick right away are so much better tasting than those that have been travelling for three or four days.”

And Reger is passing these learnings on to his team, which comprises 10 people at the moment − two stewards and eight chefs − who Reger says were selected mainly for their passion.

“My [hiring] strategy is to speak to people about food, and if they light up, then you know they’re passionate about it. Then you start talking to them about other things and you realise they have a life out-side of work, which is also important.”

And having been heavily involved in the day-to-day operations of the restau-rant when it launched on December 15, Reger is now challenging himself to take

Beetroot and BarLey risotto By chef tomas reger

Serves 4 ingredients:•500 g barley•500 ml water overnight•500 ml beetroot juice•50 ml olive oil•100 g finely chopped shallots•20 g finely chopped garlic•1 bunch of parsley•8 pieces of baby heritage beets:

gold, chiaggia, red, white, or any other flavourful variety

•1 red beetroot cut into thin strips for garnish. Keep in iced water to get it extra crispy.

•400 g of sour cream•Parsley cress•Coriander cress•Chives cooking Method:1. Soak the barley in water overnight. The next day strain the barley reserving the soaking liquid. 2. Sauté the shallots and garlic in a little olive oil for 2 minutes. 3. Add the barley and half the beetroot juice and cook for 15 minutes in a pressure cooker. 4. Finish with fresh beetroot juice and season with salt and pepper.5. To cook the beets, make a bed of parsley in a steamer basket of a pressure cooker and put the beets on top. Cook on high for 20 minutes. The fragrant steam will get pushed into the vegetables. Cool and peel. to plAte:Spoon the barley risotto on a plate and arrange the different varieties of beets on top. Spoon the sour cream on to the centre and garnish with the herbs.

At Intersect by Lexus, guests can engage with

the Lexus car brand through food, design,

art and culture

FACILITATING INVESTMENT DECISION-MAKING WITHIN THE RESTAURANT SPACEThe Global Restaurant Investment Forum (GRIF) facilitates investment decision-making within the restaurant space. The forum showcases the hottest restaurant concepts from around the globe and gives attendees a place of focus to connect with investors, owners, franchisors and senior hospitality professionals, assess the state of the hospitality industry and secure deals for the coming year. GRIF will be powered by Michelin in 2016, enriching the event with its extensive network and world class chefs.

16 March 2016, Burj Al Arab, Dubai

GRIF 2016 will host the inaugural Global Restaurant Awards through partnership with The Caterer. The Global Restaurant Awards are an opportunity for the industry leaders to get together and celebrate those organisations that have shown innovation, vision and leadership in their businesses and concepts. Recognising the brands that have really engaged with their consumers through social media, technology, design or sustainability. The Global Restaurant Awards will be hosted by Jumeirah at the iconic Burj al Arab, Dubai.

www.restaurant-invest.com | #GRIF16, @GRIF_news | www.global-restaurant-awards.com

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this is your first time in dubai. What do you think of it so far?So far so good, I’m really enjoying it here. I didn’t know what to expect but it has been fantastic and eye-opening. This is a very rich country with a lot of beautiful things and people are very welcoming and polite. I’m loving it!

have you dined in any of the res-taurants?I’ve been to At.mosphere in Burj Khalifa, which was amazing. Amazing restaurant, amazing views and amazing food − the chef Jerome Lagarde was a fantastic host as well.

What are your favourite restau-rants in australia?Fine dining-wise I’d mention Sepia, run by Martin Benn; my wife-to-be is Malaysian so I love Asian food. My French local res-taurant is Le Pelican.

you’re taking part in the master-Class series at dubai food festi-val. What tips and triCks Will you share With your guests?When I do cooking demonstrations and mas-terclasses, I try to put people at ease by creat-ing simple recipes that taste really good; reci-pes they can go home and cook again without being scared of cooking. A lot of people think cooking is difficult so I like to share tricks that make food look and taste good.

What Cuisine Will you foCus on during your masterClass?I will showcase three different recipes in-volving scallops to show that you can do a lot with just one thing. A speciality I’ve been doing for years, which works well and is simple enough to cook at home, is a scal-lop sausage served in a crab bisque sauce. It’s really gorgeous, it looks pretty and the flavour is to die for, so I think that is going to be a cracker.

French chef manu Feildel, best known for his participation in australia's cookery programme My Kitchen Rules (mkr) took time out to chat with Catering News during his visit to dubai Food Festival

manu feiLdeL

the big Cheese

What are the biggest trends you are spotting in the f&b industry?I think a big trend is paddock to plate. It’s produce-driven, organic and less is more. It’s all about the produce at the moment which is nice to see − chefs are coming back to the roots.

What are the most suCCessful restaurant ConCepts you’ve spotted in dubai? There’s a lot here – every time you turn around there is a new concept. I think concepts with a dinner and a show per-haps are popular here.

What aspeCt of dubai food festival are you most exCited about? I’m just happy to discover Dubai through food and through sharing my passion for food with Dubai − and of course the sunshine!


opinion

this year will see a lot of growth, with independent groups evolving and bringing new culinary products to

the marketplace. However, 2016 will also involve market correction. While business in the first quarter has been reasonable, summer and the holy month of Ramadan will coincide, meaning F&B businesses will have to rise to the challenge of low occu-pancy, and focus their efforts.

It would make perfect sense to re-eval-uate the controllable and variable account heads to see where maximum savings can be made, based on business volumes. Syn-ergised marketing efforts to offer specials to existing and new clients is advisable, and increasing social media engagement is also a must.

Being unique and offering products and services that address client needs will be important. You should focus on your busi-ness USP in all promotional activity in or-der to highlight key strengths and evolve your brand in order to achieve new heights of success. Take your team with you, and make business objectives clear to all stake-holders in a transparent manner.

Do extensive spring cleaning, whether that means cutting out avoidable expenses, reducing wastage, revisiting the manning of your operation, promoting multi-task-ing, or investing in training or team devel-

opment. The entire team effort must be fo-cused on preparing the business to face up to the challenges of the busy season ahead.

Synchronised initiatives should focus on the overall objectives you wish to achieve. There are a lot of small details and unless you are in the game, it can be a real chal-lenge to sustain the success of a restaurant business. The country is going through a steep development curve and as with any sector, there will be growing pains. There are a lot of rules and regulations to be fol-lowed and all efforts are being made by the authorities to offer Dubai residents a better quality of life.

Additionally, when it comes to suppli-ers, preferential rates based on volumes should be negotiated. Dubai is a hub of de-velopment and construction, and it is very easy to find precisely what is needed and procure this at the most reasonable price. Suppliers are eager to assist you in bringing you whatever is needed, whether sourced locally or from any corner of the globe. It is up to individual owners and operators to know what is required for the business.

The biggest challenges I foresee are rent aspirations, quality manpower and cost of living, since these have a direct impact on the direction the business moves in. How-ever, as they say: the bigger the challenge, the greater the opportunity.

as competition in the F&b industry ramps up and demand lulls, gates hospitality Ceo naim maadad offers some tips and tricks for maintaining business this year

the Bigger the chaLLenge, the greater the opportunity

Gates Hospitality CEO, Naim Maadad


out of this World

mexicanChefs from mexican restaurants across the region talk to Catering News about the most popular regional dishes, upcoming trends, and supply chain challenges when it comes to sourcing the best ingredients

hoW popular is mexiCan food in the middle east?OsCar: Most of the restaurants do not offer truly authentic Mexi-can cuisine. Instead they mix concepts such as Tex-Mex and Mexi-can street food, which is great tasting and loved by many, but is only a small hint of Mexican flavours.

JOrge: I believe the Tex-Mex style of Mexican cuisine is more popular in the Middle East as there is a lack of restaurants do-ing authentic Mexican. The burritos and chimichangas are well known and widely available and that drives their popularity. Also, Mexican food relies on spicy, fresh and interesting fla-vours, which is something else I believe is helping its popularity in the region.

Juan CarLOs: Mexican Cuisine is popular in the Middle East due to its full flavored ingredients and fiery chillies used to en-hance dishes. Meanwhile, the Middle East is a region occupied by expats and many are known to experiment.

Juan FLOres: The popularity of South and Central American food is fast growing in the UAE and we have seen an increased interest in this cuisine. I think this is due to the recent availabil-ity of fresh ingredients from the region, the diverse flavours that accompany our food and also the opening of some high profile brands from the US and UK that specialise in Peruvian, Mexican and other Latin cuisine.

hoW have you adapted mexiCan food to suit loCal tastes? OsCar: We prefer to remain true to classic recipes. Each dish on the menu represents different tastes, cooking styles and ingre-dients across Mexican. For example, from the North’s Baja taco to the centre’s Mole sauces to the southern-inspired ceviches and everything in between, we have Mexico covered.

DanIeL: We can adapt and control the spiciness of the food or have vegetarian and gluten-free options, like our homemade corn tortilla. We try not to change recipes but to adapt according to the personal taste.

JOrge: There are obviously some product restrictions in the Middle East so we work hard to adapt our dishes without losing that authentic Mexican taste. With a wide range of ingredients now available in the market, playing with dishes and flavours has become much easier.

Juan CarLOs: We try to use local products in each recipe to create a fusion of flavours between both countries.

What are the key trends emerging in mexiCan food in the middle east?OsCar: Mexican bases such as fresh black cod and dry aged meats are now served with local, high quality ingredients such as heirloom


out of this World

the chefs

My hero dish: I would say that Mexican food is best known for its wide variety of tacos. Each region in Mexico has its own unique way of preparing them through using different ingredients and spices.

juan Carlossous Chef, salsa restaurant, doha Marriott hotel, doha

daniel hurtadoChef de Cuisine, la tablita, hyatt regenCy dubai Creek heights

jorge rodriguezChef de Cuisine, aMerigos MexiCan bar & restaurant, park inn by radisson abu dhabi yas island, abu dhabi

juan floresexeCutive Chef, loCa dubai Marine beaCh resort and spa and loCa souk al bahar, dubai

osCar ritoChef patron, tortuga MexiCan kitChen and bar, dubai

tomatoes or organic baby vegetables. The trend for mixing Mexican street food with Asian flavours and ingredients also seems to be growing in popularity. It's a perfect combination of tastes and tex-tures that complement each other when made well.

JOrge: I think authenticity will be a key trend this year. We will see Mexican chefs using traditional ingredients, applying sophis-ticated cooking techniques, showing respect for products and pre-serving the real flavour of Mexico.

Juan CarLOs: Now more than ever, people want to know what recipes your grandmother handed down.

Juan FLOres: The fine dining element is a trend evolving in Mexican cuisine.

Where do you sourCe produCe for your menu?DanIeL: Most of the items are imported from Mexico, like avocados, chillies (habanero, serrano) and dried chillies (guajillo, pasilla).

JOrge: Unfortunately we still have to import many items from the US and Mexico as there just aren’t locally produced alterna-tives available, especially when it comes to items such as chillies, tomatillos and avocados. As these items are the basis of Mexican cooking, we just can’t do without them and quality is key. We off-

My hero dish: Without a doubt our signature dish is the seafood flautas. Other favourites include our guacamole, fajitas and our homemade tamales.

My hero dish: Sea Bass with Mole sauce. Hot chilies and rich chocolate are the base of this sauce making it perfect to pair with different meats and vegetables. The spice from the chillies and bittersweet from the cooking chocolate brings out a nice, balanced taste.

My hero dish: Ceviche Atun (Tuna Ceviche) from the pacific side of Mexico is my hero dish. The secret of a really good ceviche is to use fresh tender fish and our tuna is like that. Combined with fresh ingredients like lime juice, onion, and a hint of habanero makes it a bestseller!

My hero dish: Aguachile de Callos (Scallop Ceviche). The Aguachile, or chilli water, is a mixture of lime juice, coriander and Serrano chillies in which we marinate the scallops. We then add sliced red onions, cucumber, jicama and more coriander to give texture and freshness. Served with some warm tortilla chips this is my go-to dish when I am feeling a little homesick.

Seafood Flautas, the hero dish of Juan

Flores, Loca


out of this World

set this by using local fruit and vegetables where possible and have locally reared or-ganic chicken on our menus.

Juan FLOres: We work with the two main suppliers for Mexican food in the region: Ann’s Tortillas and Señor Pepe’s. We also request many fresh items that are specifically imported for us by com-panies such as Fresh Express and Classic Fine Foods.

What produCts do you find most Challenging to sourCe?OsCar: A good flour tortilla. Although there are a lot of brands and options avail-able in the market, it is not the same as making them from scratch with traditional and indigenous ingredients from Mexico.

DanIeL: It is not that challenging to get products in Dubai; as a multicultural city we can find most of the items we require. Mexican cuisine is vast, so it is easy to adapt it.

JOrge: Whilst many of the mainstream products are now available, we still have a challenge in getting hold of fresh Mexican herbs such Epazote, Hierba Santa, Hua-zontle and fresh Huitlacoche and these are crucial for some of the more unusual Mexican dishes.

Juan CarLOs: The most challenging product to find is fresh avocado, mainly be-cause it is used in several Mexican dishes.

Juan FLOres: Finding a consistent quality of avocado can be an issue; it can also be an issue sourcing ingredients that are indigenous to the Central American region e.g. nopales, huitlacoche, etc.

What is the future for mexiCan food in the region?OsCar: I believe Dubai is open to trying authentic Mexican food and I hope to see more Mexican restaurants doing just that.

DanIeL: Being recognised as an authen-tic, quality cuisine, just like French, Ital-ian, and Japanese is the future for Mexican food in the region.

Aguachile de Callos (Scallop Ceviche),

the hero dish of chef Jorge, Amerigos

Mexican tacos, the hero dish of chef Juan Carlos, Salsa

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5TH - 7 TH DEC 2016ABU DHABI NATIONAL EXHIBITION CENTRE

The Middle East foodinnovation exhibition

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Born in 201017,000 visitors from 90 countriesGlobal Chefs Challenge with 700+ chefs competing, Hosted Buyer Programme, Barista Championshipand many other features.

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the gulfood Conference, produced by bnC publishing, showcased innovation, ignited collaboration and sparked debate on the challenges and opportunities for the F&b industry in the middle east in 2016 and beyond

the 2016 edition of the Gulfood Conference took place between Dubai World Trade Centre (DWTC)

and Conrad Dubai from 21 – 23 February against the backdrop of Gulfood 2016, the world’s largest food and hospitality trade show. Providing a forum for debate and discussion of the topics and events shap-ing the food and beverage industry this year, the conference was produced by BNC Publishing and structured around five key pillars; business, halal, manufacturing sci-ence, food security and health. Forty-five food and beverage experts came together to take part in thoughtful discussions during which they debated potential solutions to the key challenges impacting the industry, and shared their ideas and innovations.

Brand new for the conference this year was the Gulfood Business Forum, a knowledge sharing platform for F&B professionals looking to establish an en-terprise in the UAE’s F&B scene. Dealing with topics such as overseas partnerships, franchising and financing, the special ad-dress was conducted by guest of honour,

H.E Harsimrat Kaur Badal, Hon’ble Min-ister of Food Processing Industries, from the Government of India.

For industry self-starters, the day closed with the inaugural Innovation Hub in as-sociation with British Airways and Avios, which provided five shortlisted entrants with the chance to pitch their revolution-ary F&B ideas to a panel of judges. The shortlisted entries were Eco Burner, Gold-en Irish, TSI, Canadian University and CleanLAB. The winner was announced at the Gulfood Awards that evening, with the prize awarded to CleanLAB for its food-safe disinfectant.

According to Joyce Lau, director of Ap-prize Trading LLC, who delivered the pitch, the product is designed to “change the way the F&B industry works to maintain high quality active disinfecting”. Lau explained that many methods of microbial control have been introduced to the market over the past decade, yet chlorination remains dominant in the global industry and is re-surgent for its uncontested effectiveness in broad-spectrum microbial elimination.

One of the Middle East’s most pertinent F&B topics, halal food, came to the fore on day two of the conference, which took place at Conrad Dubai and opened with a special address by guest of honour, H.E. Nabil Bin Ameen Molla, Secretary Gen-eral, Gulf Standards Organisation and Gulf Accreditation Centre. Discussions on halal practices and standards, regula-tions, and the role halal plays in Dubai’s quest to become the centre of the global Islamic economy ensued. The afternoon programme tackled food science, includ-ing the importance of health, sustainabil-ity in agriculture, the new food economy, and how supply chains must adapt to cater to changing consumer demands.

Rounding off the event on 23 February was a welcome address from lead sponsor, Bicoloured Apples from Europe, which was followed by discussions on food secu-rity in the region, the logistics of food aid and solutions for a looming global food crisis, along with an examination of man-ufacturers’ responsibilities when it comes to public health.

guLfood conference

Special address by Guest of Honour, H.E Nabil Bin Ameen Molla, Secretary General, Gulf Standards Organisation and Gulf Accreditation Centre


gulfood 2016

Keynote: Taking action for Arab Food Security

Exhibitor stand: Dubai Science Park

The team from conference sponsor, Bicoloured Apples

Discussion: Exporting Halal to the GCC

Discussion: The Future of Restaurant Finance

Discussion: World Food Security and Agriculture

Marwan Abdulaziz Janahi, executive director of Dubai Science Park conducted the welcome address on day one

H.E. Nabil bin Ameen Molla, Secretary General, Gulf Standards Organisation and Gulf Accreditation Centre

Presentation on Franchising Best Practice by Murad Alnasur, managing director, Restoanalysis

The Innovation Hub judging panel

Discussion: Start-up Advice for the F&B Entrepreneur

Huzaifa A. Nakhoda, principal consultant, Navigate Consulting conducted a presentation on Commercial Competencies to Minimise Trade Risk

Special address by Guest of Honour H.E. Harsimrat Kaur Badal, Hon’ble Minister of Food Processing Industries, Government of India

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gulfood 2016

Gulfood, the world’s largest food and hospitality show attracted more than 5,000 exhibitors from over 120 countries, providing an essential platform for the food industry to meet, trade, benchmark, and discuss the lat-est tastes, topics and trends. Catering News was on the

ground every day of the five-day show, which took place at Dubai World Trade Centre from 21 – 25 February. Here we have collated our top stories and the exhibitors that really stood out with innovative stands, exciting new product launches, and ambitious expansion plans.

in revieW:

guLfood 2016

guLfood aWards

fuLL List of guLfood aWards 2016 Winners:

Twenty-oneoftheworld’sfood,beverageand hospitality industry innovators from three continents picked up awards at the seventh edition of Gulfood Awards, which took place at Conrad Dubai on Sunday 21 February.

More than 1,000 industry decision-makers, celebrity chefs, exhibitors, customers, media and national groups attended the ceremony, which saw 18 accolades judged and awarded by a panel of 25 independent industry experts.

Additionally, three Best Trade Stand winners decided by the Gulfood management team were named, and the evening also saw CleanLAB crowned winners of The Innovation Hub sponsored in association with British Airways and Avios.

Organised by Dubai World Trade Centre (DWTC), the Gulfood Awards celebrate people and companies pioneering leadership and innovation in the global food and drink industry.Thisyear’sAwardsattractedmorethan

300 entries from 30 countries across four continents.

Accolades included: Best Newcomer Brand or Business, Best New Halal Food, and Best Environmental Sustainability Initiative.

Innovation was a key highlight this year and was recognised with awards in products, coffee, fast food, foodservice, and catering equipment among others.

•BestNewFunctionalFoodorDrink:TheGoods Collective & Co., Health Food Distributor, Dubai - UAE

•BestNewNon-AlcoholicBeverage:EFBFZE Twisst Mocktails, Dubai - UAE

•BestNewHalalFood:AlWataniaPoultry, Saudi Arabia

•BestNewFastFoodProductorInnovation: Mendez Goncalves, Portugal

•BestNewBakedorConfectioneryProduct: Agthia Group PJSC, Abu Dhabi - UAE

•BestNewFrozenorChilledFood:THFood Chain Joint Stock Company, Vietnam

•BestHealthEducationInitiativeAward:TH Food Chain Joint Stock Company, Vietnam

•BestNewFoodserviceInnovationAward:InSinkErator, UK

•BestCoffeeInnovation:MuddleME,Dubai - UAE

•BestFoodsCompany:AgthiaGroupPJSC, Abu Dhabi - UAE

•BestNewcomerBrandofBusiness:Heera Group, UAE

•BestEnvironmentalSustainabilityInitiative Award: Technical Supplies & Services Company LLC, UAE

•BestConsumerMarketingCampaignAward: Agthia Group PJSC, Abu Dhabi - UAE

•BestNewCateringEquipmentInnovation Award: MKN (Maschinenfabrik Kurt Neubauer GmbH & Co.KG), Germany

•BestSustainableCateringEquipmentInnovation Award: VITO AG, Germany

•BestLightEquipmentInnovationAward: Muddle ME, UAE

•BestHeavyEquipmentInnovationAward: MKN GmbH & Co.KG, Germany

•GulfoodOutstandingAchievementAward: TH Food Chain Joint Stock Company, Vietnam

•BestTradeStand:12–20m2: Anverally&Sons–SriLanka

•BestTradeStand:20–50m2: Al Dahra Agriculture,AbuDhabi–UAE

•BestTradeStand:50-plusm2: IFFCO, Dubai - UAE


gulfood 2016

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T +971 4388 4773www.1765gemini.com

saLon cuLinaire takes dedication says dWtc chefThisyear’sEmiratesCulinaryGuildSalonCulinaire, the biggest F&B competition at Gulfood brought together 1,300 professional chefs demonstrating their skills and expertise via a series of practical and display-based cooking demonstrations.

The competitors at the salon were judged by a panel of 30 international adjudicators, each one of whom is an approved international judge of the World Association of Chefs Societies.

Run in conjunction with Gulfood, the Salon Culinaire was once again strongly supported by Dubai World Trade Centre Management Company (DWTC), which put forward 50 of its 170-strong culinary team to take part in the event.

Dubai World Trade Centre executive chef,RaimundHaemmerle,whowon‘BestEffortbyanIndividualEstablishment’atthisyear’scompetitionwastaskedwithpickingthe team, and told Catering News that his decisions were based on talent and effort.

“I select the team internally then we do

the trainings, we see who has the talent, who is bringing the effort and is willing to learn,” he said.“Somepeoplemightevenfallout–we’ve

hadoneortwocaseswherethey’renotupto that international level and someone else who brings a better effort jumps in.”

Haemmerle explained that his priorities for training up his team for the competition, is to make sure they get the basic criteria correct, since each category has very specific requirements.

“I support them with the innovation to makesureit’scorrectlyexecuted,”hesaid.

The key challenge he faced this year was

running the training for the Salon alongside day-to-day business, which involves late hours and dedication in the four months leading up to the event.“It’s always pressure because it runs

next to your business, which is very busy, so doing that in your spare time or in the late hours takes dedication. “For the junior chefs it’s a great

experience to learn something new and get some new ideas and prove their skills.”In addition to Haemmerle’s award,

DWTC took home the Best Pastry Showpiece accolade, which went to Rovart Cagayat.

Jumeirah Group won several awards at the event including ‘Best Effort bya Corporation’, which went to AndyCuthbert, general manager C&I, Jumeirah Hospitality at Madinat Jumeirah.

Starwood Hotels & Resorts also took home four awards, including ‘BestWeddingCakeThree-Tier’,whichwenttoMya Mya Zaw of Sheraton Dubai Creek.


gulfood 2016

coffee pLanet

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tssc

“We want to make people aware of thefactthatwe’rea360-degreecoffeesolutionsprovider.We’reafoodservicebusiness and a provider of retail productsforsupermarkets.We’vejustlaunched our new retail product range andwe’reintheprocessofdevelopingour new franchise model, Café 2.0, which is the new version of a Coffee Planet café and will be available in aboutfourmonths’timeforourexistingfranchisees and anyone else that wants to join us on that franchise journey.”

“TSSC is the official distributor of PEL waste reduction equipment in the UAE. Much of the equipment sold in the Gulf is for production but wealsohavetolookathowwe’retaking care of the environment. We havethisproductthatwonthe‘BestEnvironmentalSustainabilityInitiative’awardattheGulfoodAwards–theSolar Bin Compactor, which compacts three bins into one, reducing waste volumesbyupto66%.Theotherrange is bottle crushers, which reduce glass waste and turn glass into cullets, which can be bought by glass manufacturers,saving40%ofpowerinstead of creating new glass from scratch.”

aL raWdah targets horeca segment With fresh chicken products

Bahraja generaL trading targets expansion Beyond middLe east

Al Rawdah (Emirates Modern Poultry) is targeting the horeca segment with its range of fresh chicken products, including cold cuts, sausages, grill marked chicken breasts, mortadella and smoked turkey breast among other products.

The company, which already has wide penetration in the retail market, works with Marriott International, Nandos, More Café

Bahraja General Trading is looking to target more five-star hotels, palaces and hospitality companies in the GCC, however its key focus is tapping into markets outside of the region.

“We are looking to tap into markets across the GCC but now also want to expand more in the Maldives and Africa − we’re looking for new markets,” Paresh Shah, chairman & managing director, Bahraja General Trading LLC told Catering News.

and Emirates Flight Catering, and is look-ing to expand its reach in the food-service industry further.

Al Rawdah general manager sales and mar-keting, Jeanette Alhaider commented: “We’re making our own sausages, hams and burgers from fresh chicken, not imported meat.

“Some chicken is not suitable for the market, it might be bruised or have some blood on it so we cut these pieces off and send it to the processer and they make all of these products from the fresh chicken – this is different to what everyone else does.”

Al Rawdah was established just outside of Dubai, 21 years ago and raises free-range chickens on 100% natural feed, which are halal slaughtered at 30 days and normally weigh around 900 grams.

The company is looking to expand, and has plans to open a second farm near the Saudi Arabian border within the next 12 months.

“Our biggest plan is to export but to really find markets far away from this re-gion; we don’t want to be dependent on this market. We feel our products can go to many other places, which still can’t find our products en-masse,” he said.

The company was promoting its range of Lookseasy rechargeable table lamps at Gulfood. The product range, first launched at The Hotel Show last year, was created in partnership with Lookseasy from Germany.

Targeted at high-end hotels and res-taurants, the customisable LED lamps are used by At.mosphere Lounge at Burj Khalifa in Dubai.

“This is a product we want to take across the world; it’s our own brand − we don’t just represent it, we created it and that’s the difference,” said Shah.

“At the moment we’re still only in UAE; our next launch will be Germany. We’ve got interest from distributors in India and Lebanon, so let’s see.”

Al Rawdah general manager sales and marketing, Jeanette Alhaider and Paul Farhat, head of food service

Paresh Shah, chairman & managing director, Bahraja General Trading LLC

Mike Butler, commercial director, Coffee Planet

Erickson Daiz, brand manager, TSSC


gulfood 2016

muddLe me

sho

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nip

pets“We won two

awards at Gulfood Awards:‘BestCoffeeInnovation’and‘BestLight Equipment Innovation’.Itfelt

verygood,it’soneofthebestawardsin town. We bring all the latest products from around the world, which are setting trends in other markets and we bring them together in the Middle East. We havethreedivisions–kitchens,barsandcafes–andourideaistofindbest-in-class brands and niche products in each ofthecategories.ThisyearatGulfoodit’sabout getting people hands-on with the products, including our rotary evaporator which creates a pressure inside the chamber allowing us to drop the boiling point of any liquid, so you can boil liquid at 30 degrees instead of 100 degrees. That allows you to separate the product and split the flavour - for example you can extract the flavour of chilli and leave thespicebehind–thisisveryniche.”

mkn ceLeBrates douBLe Win at guLfood aWards

MKN took home two awards at Gulfood Awards, which took place on 21 Febru-ary at Conrad Dubai.

The kitchen equipment supplier won ‘Best Heavy Equipment Innovation’ and ‘Best New Catering Equipment In-novation’ for its Flexicombi ovens, the newest addition to the range being the Flexicombi Team.

“It was expected to get some awards because we know our machines and our products and how innovative they are, but the surprise was to get two categories. It is thanks to the commit-tee who considers our machine the best compared to our competitors,” said Elias Rached, regional director, sales, Middle East & Africa.

“We are so happy and proud to have these two awards. It’s the first award for our new machine, which was launched only now.”

The Flexicombi Team has two separate cooking chambers, allowing chefs to pre-pare each component of a complete menu in parallel in just one machine. Find out more about the Flexicombi Team in our Mar-ketplace feature on p50.

Elias Rached, regional director, sales, Middle

East & Africa, MKN


gulfood 2016

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“Our VarioCooking Center is a multifunctionalappliance–kettle,deepfat fryer and pressure cooker combined inonesoit’smuchquickerthananyexisting product in the market. Heating up time for searing is just 90 seconds from 0 to 200 degrees, whereas standard appliances take between 10 and15minutessoyoucansavetime–ifyou’remakingasteworraguyouwillbe finished before a normal tilting pan even reaches the required temperature. Soit’sasuperiortechnology,provenby more than 20,000 installations in Europealreadysonowwe’relookingtoopen it up to the Middle East.”

“We’refocusingonhighvolumeequipment for cooking; we have fryers, we have mixer kettles but also we’reshowcasingourlineofcombi-steamers. Our fryers have been very interesting for the visitors. They have a touch screen and you can pre-define the programmes by touching the symbol. It has an automatic lifting system, which means it starts working when the fat is at the right temperature.Thenewmarketwe’llbelookingafterisIran–we’vehadmanyrequests for running projects so we think this will be interesting over the next year. We have some interesting projects in the pipeline related to catering and high volume cooking.”

Boiron Launches semi-candied fruit at guLfood

Bridor introduces gLuten-free range at guLfood

French frozen fruit manufacturer Les Vergers Boiron launched a new range of semi-candied fruit products at Gulfood, primarily for use in bakery applications, such as bread, brioches and travel cakes.

The company has been working with Chef

French Bakery supplier Bridor showcased its newly launched range of gluten-free products at Gulfood.

The company’s new range includes two bread rolls, one brioche and one madeleine, which are individually packed to avoid con-tamination with products that contain wheat.

“Gluten-free is no longer a trend,” Ricardo Morais, Middle East sales manager for Bridor told Catering News.

“You have people that are sick because of the gluten. There’s more and more demand in this region for gluten-free products.”

Middle East for more than 10 years to distrib-ute its products throughout the region, and is now focusing on working more efficiently in its current markets.

Les Vergers Boiron CEO Alain Boiron commented: “We are almost in every country so we’re trying to develop and focus with our distributors on developing the business and launching new ranges.

“We could have the best product in the world but if there’s no one to bring the prod-ucts there’s no point. We hear from chefs that they have no problem with Chef Middle East – they get the products when they want them,” he said.

Les Vergers Boiron develops and manu-factures frozen fruit and vegetable purees and coulis for the food industry, and targets chefs, caterers, pastry chefs and bartenders in particular, with a choice of more than 70 natural flavours.

“We have good prospects for the future in this region and especially in Dubai where there are always new projects, new restau-rants and new hotel and restaurant invest-ments,” added Boiron.

The company is looking to work with more hotels, restaurants and coffee shops, and is looking to tap further into the airline industry, already serving the likes of Saudi Arabian Air-lines, Emirates Airline and Qatar Airways.

Bridor is also setting its sights on Iran, and is currently completing the necessary paper-work to move into the market, particularly given that it serves as a key supplier for Accor Hotels, the first international hotel operator to enter the Iran market.

“We know [Iran] is a new market but it has a lot of potential for us,” said Morais.

Alain Boiron, president & CEO, Les

Vergers Boiron

Ricardo Morais, Middle East sales

manager for Bridor

Nicolas Makowski, international sales director, Frima

Paul Tucks, export director, Kuppersbusch


gulfood 2016

aLLiance Laundry

“We have dedicated more space at Gulfood this year and are focusing on AllianceGroup–wehavesixbrandsin the Middle East. We are opening a new office in Dubai and that will give us the possibility to offer full time technical and sales training for our products. We are just opening this week, we have a dedicated team and that team will be organised to be autonomous to support the Middle East with sales, after-sales, back of office, including layouts, order processingandlogistics–allofthiswillbe run from that office in Dubai.”

jm foods Launches 21 gourmet street WeBsite for consumersDubai-based food supplier JM Foods will launch its new 21 Gourmet Street website this month, allowing chefs and consumers to source JM Foods products online.

Clients can buy in bulk for cheaper rates, but individual packing of products is also available.

“We’ve a number of products we’re bringing in now exclusively for JM foods that we’ve been developing for the past year, which will be under 21 Gourmet so there are some really exciting things com-ing,” said Mark Taquet, corporate chef new business at JM Foods.

“We’ve found with some of the promo-tions we’ve done consumers are asking where they can buy the steak [they’ve eat-en in a restaurant] so we want to extend the services we offer to the consumer also.”

Commenting on whether a dining out-let may open under the 21 Gourmet Street

brand, Taquet said: “Maybe, hopefully; at the moment what we’re trying to do is ser-vice the consumer.”

JM Foods also launched the Vittoria range at Gulfood, a new coffee brand from one of the biggest producers in Australia.

“It’s exclusive through JM Foods − Al Pacino is the ambassador for the coffee,” said Taquet.

“It’s all 100% Arabica coffee and there are different blends of teas and healthy drinks and juices. The machinery as well was pro-duced specifically for Vittoria coffee.”

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Mark Taquet, corporate chef new business at JM Foods

Christophe Sisternas, director, international

marketing, Alliance Laundry

Miscela Gold

Miscela Easy Miscela Deca

Miscela Strong

Distributed by: www.pulsarfoodstuff.com

Oltre ogni tua aspettativa ...Beyond your expectations ...

Tel. no. : +971 04 346 7494 • Mobile: + 971 50 476 0068 • Email: [email protected] • P.O. Box: 450258 - Dubai- U.A.E


gulfood 2016

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“MMGhasthreehats–fit-out,electromechanical, and kitchen equipment supplies and maintenance so these three fields are under the umbrella of F&B and we can do back of house for hotels as well and hospitals. Our designs are approved by all health departments, we get HACCP implementation, we know all the regulations for F&B in order to implement them in our kitchens and designs. We are the only company in the whole GCC that does the three together–wearenotjustcontractors!”

“We are promoting our uniforms and alsoSteelitechinaware–we’rethesole distributors in the UAE. Also we have cutlery brands Oneida and Tablekraft and glassware, kitchen equipment and lighting solutions. At this show we are launching new rectangle and square products from Steelite.Thisyearwe’refocusingmoreon promoting our uniforms - we have a lot of products here and not many competitors with good quality products so we have a big market here.”

sparroW internationaL expands portfoLio into cooking equipment

scanBox to ramp up investment in the middLe east

Gelato and coffee supplier Sparrow Inter-national is looking to diversify its prod-uct range, with the introduction of more cooking equipment.

New blast freezing solution, The One was launched at Gulfood, and combines slow cooking, thawing, chilling and blast freezing – a technique which reduces freshly prepared hot food to temperatures as low as -30°C to avoid formation of bacteria or condensation.

“Instead of having food cool down in the freezer or fridge, kitchens that do

Swedish manufacturer of food holding and transport equipment, Scanbox told Cater-ing News it is looking to invest more in the Middle East region.

The company’s carts are popular for ho-tel lounges, banqueting and external ca-tering events, since they come in a range of sizes and can store hot and cold food simultaneously.

“If we look at the Middle East, there are a lot of opportunities; there is so much more we can do, especially in Saudi Ara-bia, and we want to look into Iran. We have quite a good set-up here in UAE and in Qatar but we want to invest even more,” said Ole Lyngdahl Olsen, vice pres-ident of sales for Scanbox.

In the UAE, Scanbox has worked with Accor’s Pullman brand, Ritz-Carlton Ho-tel Company, Marriott International, Hil-ton Worldwide and Palazzo Versace Dubai.

Olsen points out that Scanbox carts are particularly suitable for outdoor catering, since the products can have a company’s

larger production can put it in the blast freezer and then in a holding cabinet or freezer, which allows for a longer shelf-life and fresher products.

“We are offering a demo on how to do it, as well as vacuum sealing, slow cooking and steaming. Until now we’ve been doing coffee and gelato, and now we’re trying to approach more the kitchen and cooking side of things,” Hijazi added.

The company also linked up with US baked goods chain Cinnabon to offer live cooking demonstrations in its Unox ovens during the exhibition.

In addition to diversifying its product offer, Sparrow International is looking forward to increasing its operations in Saudi Arabia, fol-lowing the open of its Riyadh branch at the end of March.

Having been present in the city with a small sales office since November, the show room opening will pave the way for further expansion into new parts of Saudi Arabia, such as Jeddah.

logo printed on the exterior, which is just one of the features that sets it apart from competitor products.

“Our competitors do these carts with stainless steel inside and outside, but we do them with aluminum insulation and fi-bre glass plastic on the outside in order to keep the weight down.

“We don’t want to make the carts too heavy for the people that have to trans-port them. They also come in a range of colours,” Olsen added.

Sparrow International

sales manager Fadi Hijazi

Ole Lyngdahl Olsen, vice president of sales

for Scanbox

Ramzi Khairallah, managing partner, MMG

Justin Abraham, sales executive, A. Ronai


gulfood 2016

4 corners“We’relaunchingquiteafewnewproducts–arangeoftoppings for ice cream from a company called Orchird Valley, andthenwe’rereallyexcitedabout launching a range of IQF semi-dried fruit and vegetables from Vegetal of France, which gives really good quality fruit

andvegetables24months’shelf-lifeandwhenit’spouredoutforusethere’snowater.Wehadareallygoodsessionwith Gary Rhodes and his team and they absolutely loved it,soit’sreallyfirstclass.”

tcL invites russian chef to sampLe eco-friendLy product range

Cleaning solutions provider, Technical Chemical Laboratories (TCL) will launch its new range of eco-friendly products in Russia, with the help of Russian Chef Dmitry Shcherbakov.

Chef Dmitry, brand-chef, Citytel Hotel Group was invited to Gul-food in Dubai by TCL to find out more about its new environmen-tally-friendly cleaning range, which he will implement in his restau-rants in St. Petersburg.

The natural, non-toxic Citro Systems range is based on citrus oil, and is more concentrated that regular products, meaning that plas-tic waste is reduced.

“This year we’re focusing on environmentally friendly products. When the industry is more booming it also means more waste for the environment,” said TCL general manager, Galal Ghaly.

“Chef Dmitry was interested in our environmentally friendly con-cept and wanted to come to the show to get more information about the product range and how he can introduce this to his restaurants and then to the Russian market.”

Shcherbakov, who is a member of the Russian National Culinary Association commented: “It’s a pleasure to be invited here by Mr Ghaly. It is the right time because in Russia we are paying more at-tention to the environment now.”

Already present in 40 countries, TCL is looking to expand in Rus-sia, India, Thailand and Australia, and has directly invested in facto-ries in these countries, which will be functioning by the end of 2017.

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Mike Walden, commercial director, 4 Corners


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La marquise

“We want to highlight the brands that our organisation represents and help them to achieve the most widespread presence possible in the Gulf, and we want them to be distributed across as many channels as possible. AFIDOP is the association of 40 PDO Italian cheeses. Dubai is certainly the core of commercial activity in this region and has become very important as a crossroads of the world with distributors from all over the world gathering here, meaning we can also tap into the new, emerging markets in the Far East.

“We are mainly promoting our WMF coffee machines, then we have Nordaq Fresh, a Swedish water filtration system for still and sparkling water,andnowwe’repromotingittorestaurants and horeca, then we have Irinox blast chillers and shock freezers, and our latest brand is Rue Flambé, which offers gluten-free and lactose-free products for bakeries. Over the next couple of months we are going to be opening up Oman and Qatar branches in addition to our Dubai and Abu Dhabi branches. We want to cover all the markets.”

tony BiLLingham promoted to group ceo, Boncafe

faLcon named distriButor of faBBri geLato

Tony Billingham has been named group CEO, Boncafe, in the final part of the com-pany’s restructure since its acquisition two years ago.

In his new role, Billingham will be based between Dubai and Singapore, leading the CEOs of Boncafe’s major operations and the country managers in other territories.

Explaining the scope of his new role, Bill-ingham said: “We have integrated Segafredo Zanetti and Boncafé, and the idea is to ex-pand both so we have a duel brand focus. The remit is to bring one into the other without infringing the other’s business.

Fabbri Gelato, the 111-year-old Italian ge-lato and pastry arm of the wider Fabbri 1905 company, is to be distributed in the UAE by Falcon Professional Kitchen LLC.

The signing represents the beginning of Fabbri's “transformation of distribution channels” which has seen the business di-vided into three units – beverages, gelato and pastry, and retail – to be handled by specialist distributors in each area.

Speaking to Catering News at Gulfood Nic-ola Fabbri, director of Fabbri said: “We have distributors in 110 countries in the world, including the GCC. We are going through a transformation of our distribution channels because we have changed the organisation of our company.

“We have increased our reach three-fold by doing this instead of having one distribu-tor for all three lines. It’s no more compli-cated, but more specialised.”

The signing completes Falcon’s gelato of-fering following a further signing with Italian gelato machine manufacturer, Carpigiani.

“The idea is to take the one-stop-shop concept, take what we have here that works, and integrate it for the different countries. Boncafe Hong Kong we can take the busi-ness model from here, develop software for the training and service and barista plat-form, set the sales and marketing platform. It’s about taking what we have and utilising it for another market.”

Exhibiting at Gulfood, during which a number of new products were launched, Billingham also disclosed that a Boncafe outlet will also open soon, marking another new area of operations for the company.

Samir Al Hallab, Falcon Professional Kitchen, said: “We are very proud to partner with an historic company that produces ev-erything naturally.

“We want to spread the culture of gelato and we strongly believe the next year or two will see a huge growth in the market with the demand for gelato and coffee shops on the rise, particularly in Dubai where there is still room for more gelato shops in the market.

“I believe the gelato segment is in the early stages right now and that it will ex-pand in the coming years and we want to be a part of it.”

Tony Billingham, group CEO, Boncafe

Samir Al Hallab, Falcon Professional Kitchen

Nicola Baldrighi, president, AFIDOP

Jayaraj Janardanan, sales executive, La Marquise

BLue riBBon

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“At Gulfood we are showcasing our chinaware, glassware and cutlery items, including new ranges Hellikeit and Astra Gold Glassware. Hellikeit is from Turkey and the hollowware products can be customised to whatever size and colour the customer wants, including the new wooden model. We mostly work with hotels and are targeting Qatar, Saudi Arabia and Oman in particular, which are new markets for us.”

“We want to showcase our innovation; we are working mainly with professionals and they need innovation to create new applications for the end consumer. Every year we launch between four and eight products by season. At the moment we are showcasing four products which are being developed internationally - popcorn syrup, yuzu puree, blueberry puree and mint chocolate sauce, which are new for the summer season. We havemorethan150flavoursthatwe’renot showcasing this year since we are justhighlightinginnovation–wewanttobe the inspiration for the top players in the food and beverage business.”

german chef heiko antonieWicz teams up With tssc to shoWcase sous vide

Heiko Antoniewicz, one of the world’s best known chefs on sous vide cooking and author of eight cookbooks, including Cooking Sous Vide, attended Gulfood alongside Technical Supplies and Ser-vices Co. L.L.C. (TSSC) to demonstrate sous vide cooking.

TSSC and Fusionchef by Julabo joined forces with Henkelman to showcase vac-uum packing and sous vide equipment.

According to Antoniewicz, sous vide cooking has become more popular in the region, and is a particularly useful meth-od for mass catering.

“We do catering for up to 2,500 people and we do 80% of the pre-prep in sous vide,” Antoniewicz told Catering News at Gulfood.

“We do fish, meat, veg, fruit; we pre-pare all our stocks, our vanilla sauces and our ice-cream stocks in the sous vide.

“Your production becomes easier; it’s fast and relatively easy for the chefs. You can prepare the food in advance, and you can reheat it in a steamer or on a bar-beque – it’s up to the chef what kind of meat prep they use.”

Antoniewicz said another benefit of the sous vide method is that it locks in the flavours of the entire product, and retains nutrients.

“The colours and natural flavours are unbelievable, especially in vegetables,” he added. This year Antoniewicz, who has a partnership with Nespresso in Germany, will release a book on cooking with coffee.

Heiko Antoniewicz

Khushtar Potrick, commercial executive, Blue Ribbon

Pierre Fraboulet, MEIA trade marketing manager

gulfood 2016


MarketplaCe

cooked to perfectionreliability and ease of use are the key requirements of the perfect oven, according to our experts who showcase their oven products and how these meet changing kitchen demands

What is your best-selling oven produCt?Our top sellers are the SelfCookingCenter® 5Senses and the CombiMaster® Plus. We only make these two items and there-fore are the specialists in combination oven technology in today’s competitive market.

What is unique about the selfCookingCenter® 5senses?The chef sets his desired result for a particular dish on the touch

screen. The appliance then independently determines, controls and monitors the optimum way to have his products cooked the way he wants.

What is the most important feature of the perfeCt oven? A chef has to be assured that the oven delivers con-sistent results of the right quality. The perfect oven is

energy efficient, saves time for the chef and also cooks the food to perfection.

What are the latest trends in oven teChnology?The demand for green, energy saving products is increasing in the kitchen industry globally. The SelfCookingCenter® 5 Senses can be used very flexibly, which helps to save the owner up to 70% energy costs and up to 30% production time in comparison to traditional kitchen equipment.

What produCt Would you like to highlight?We encourage our clients to use our high quality Mibrasa char-coal QBM, which provides outstanding performance and long lasting burning at high temperatures.

What is unique about it?Thanks to the soaring temperatures the oven acquires, food is cooked quickly and easily, which adds chargrilled flavours to the food. Our clients appreciate its ability to maintain the authentic attributes of the natural ingredients used. Being able to combine a mixture of meat, seafood and vegetables on the Mibrasa char-coal oven at the same time with no flavour disturbance is another factor our clients re-ally appreciate.

What is the most important feature of the perfeCt oven?Mibrasa’s philosophy is functionality and simplicity. We use seamless design, not only in the superficial aesthetics of the oven, but also internally in the construction and formation of the machinery.

What are the latest trends in oven teChnology?A common specification clients share is the need for a simple, robust piece of machinery that will deliver high quality results, consistently. The restaurant market in the GCC is steadily grow-ing, and with it, the number of diversifying restaurants wanting to try out new things. The Mibrasa grill-oven lends itself to tradi-tional ‘brasa’ cooking, with renowned restaurants from different countries and food backgrounds benefiting from its features.

simon parke-davis, vice president of business development middle east at rational international, showcases the company’s selfCookingCenter® 5senses

rashid bahar, business development manager at mibrasa showcases the mibrasa Charcoal Qbm

rational Mibrasa

FHO2016-CateringNewsME_203x273mm.pdf 1 12/14/15 12:31 PM


MarketplaCe

What is your best-selling oven produCt?One of our best-selling products is the MKN FlexiCombi combi steamer and the latest innovation in our combi steaming range is the FlexiCombi Team. This new prod-uct is a single appliance equipped with two cooking chambers.

What is unique about it?The user can work in an extremely flexible way with two cooking modes simultaneously. Bread rolls can bake in the lower cook-ing chamber and at the same time vegetables steam in the upper one. The FlexiCombi Team makes all this possible. The versatility of the FlexiCombi Team allows chefs to prepare each component of a complete menu in parallel in just one combi steamer.

What is the most important feature of the perfeCt oven? One very important feature is the ease of use. Our FlexiCombi combi steamers are equipped with the MagicPilot touch and slide operating concept, which is similar to modern smartphone or tab-let technology. The FlexiCombi Team is also operated using the intuitive MagicPilot touch control, and the touch screens for both cooking chambers are situated at eye level in the upper part of the appliance. The comfortable height ensures ergonomic operation of the new MKN combi steamer, and the lower door handle is turned 180 ° for convenience.

What are the latest trends in oven teChnology?The combination of modern smartphone technology with cooking equipment. Our MagicPilot to go app is just one step in that direc-tion. The app is available in the Google Play store and allows chefs to monitor their combi steamers by smartphone or smart watch, even when they aren’t anywhere near to the appliance.

What maintenanCe serviCes do you offer your Clients?We work with selected partners to cover service around the clock. All of our partners in the Middle East are very well trained and up-to-date with our products and new innovations.

What is your best-selling oven produCt?Our bestselling oven is the FEH 413, which is a combination of products in our range, with tilting hot plates and a conventional oven with top and bottom heat in the substructure.

What is unique about it?It is a very solid and reliable device with a long lifetime. Küppers-busch is famous for its solid and reliable devices.

What is the most important feature of the perfeCt oven? The most important feature of an oven is its reliability. Guests want to be served and chefs want to earn money, therefore an oven has to run without any difficulties. Functionality and ease of use are very important.

What are the latest trends in oven teChnology?Multipurpose use with a focus on saving on the utility costs such as water, electricity and cleaning chemicals.

What maintenanCe serviCes do you offer your Clients?For the Middle East, Asia and Africa we work with service rep-resentations. We run extensive training and workshops with our partners and feedback is analysed by our development department. This gives us a better understanding of what the market needs and this is translated into innovation.

elias rached, regional director sales mena at mkn introduces the latest addition to the company’s portfolio – the FlexiCombi team

küppersbusch Ceo marc-oliver schneider talks about the Feh 413 oven

Mkn küppersbusch


MarketplaCe

desCribe the CompaCt by naboo?The Compact by Naboo is a concentrated cooking technology, which takes up just 51cm of space, and provides a dynamic,

nicola sabbion, area sales director of lainox, showcases the Compact by naboo

lainox Ali s.p.A.

modern cooking service. Compact by Na-boo utilises the Cloud, which allows users to find the content needed to make the fin-ished dish: the recipes, processes, and prep-aration system. The Lainox Cloud provides, suggests, and resets everything you need for quality results.

What are the key features of the CompaCt by naboo?• All recipes with just one click:

Recipes from all over the world are al-ways available and updated thanks to the Lainox Cloud.

• One touch: Immediate execu-tion of the ideal cooking method for the chosen recipe.

• User friendly: The interface is like your mobile device. It has the same functionality, such as looking for recipes, paging through menus, dragging icons, and creating and or-ganising folders for personal recipes.

• Intelligent recognition: Compact by Naboo verifies the cooking compatibility of different products in multilevel mode and lets you know what cooking meth-ods can be used at the same time and which ones can't.

The art of great cooking

The german specialistin professional cooking technology

MKN Middle East & AfricaPhone: +97 150 5 58 74 77 E-Mail: [email protected]

www.mkn.eu


MarketplaCe

What is your best-selling oven produCt?We’ve seen positive growth in our equipment offerings, including our Cook & Hold ovens and our Combitherm® ovens.

What is unique about the Combitherm?The product has unmatched performance, precision and quality. It is an all-in-one solution for efficient and consistent volume food production and can replace a convection oven, kettle, steamer, fry-er, smoker and dehydrator. There are a number of models to suit different demands, including the CT Express for space restrictions, CT PROformance with intuitive touchscreen controls, or CT Clas-sic with classic controls.

What is the most important feature of the perfeCt oven?Foodservice operators are looking for quality equipment that per-forms to expectations, that is easy for anyone to use, and is energy efficient and our solutions meet all of those needs. We listen to our customers so we can provide them with the tools they need to make the perfect plate every time.

What are your plans for the rest of the year?We will continue to improve our innovative foodservice equip-ment and supporting culinary teams throughout the world one kitchen at a time. With having a dedicated team in major markets, like the Middle East and Africa, we are able to make significant steps toward our vision each and every day.

What is your best-selling oven produCt?Our bestseller is the top-of-the-range HB676GBS1B Siemens Built-In Oven, which has a self-cleaning feature and 13 other use-ful functions, such as the sabbath setting, which allows you to cook without switching on the appliance for a day. Additionally, it has a ‘keep warm’ setting, which ensures food doesn’t dry out or change in texture.

key highlights of the hb676gbs1b siemens built-in oven:• Self-Cleaning: using PyroKlean, the temperature rises to

more than 480 degrees Celsius. In the absence of oxygen, it burns all of the accumulated grease or spills from baking.

• Cook Control: our ovens have 68 automatic programmes. You have to enter the weight and programme number and the oven works out the time and temperature for the perfect result.

• Hydro Bake: this feature traps in the moisture of the food during cooking.

• Intensive hot air: this feature circulates the heat through-out the oven while providing heat from the bottom element. It doesn’t just help in thoroughly cooking food, it also provides a crisp base, which is perfect for pizza.

gabriel estrella talentti, sales director of alto-shaam middle east & africa discusses the company’s range of Combitherm ovens

Anurag Guglani, chief executive officer, Better life highlights his bestselling product, the hb676gbs1b siemens built-in oven

Alto-shaam Better life

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catering news me - march 2016

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