HORECA, the annual
meeting place for the hospitality and foodservice industries, closed its doors
on March 23, 2018, rounding off a spectacular four days at Beirut’s Seaside
Arena. Spotlighting the latest innovations and trends in the hospitality and
foodservice industries, the event was hailed a resounding success, bringing
together more than 350 exhibitors from countries including Australia, Belgium,
Brazil, Czech Republic, Egypt, France, Hungary, Italy, Jordan, Kuwait, Lebanon,
Nigeria, Turkey, Spain, Syria, UAE and the USA.
More than 30
international culinary, beverage and hospitality experts shared their expertise
during a jam-packed program of more than 25 daily events, competitions and
workshops including the Annual Hospitality Forum, which featured an impressive
lineup of speakers tackling tough topics in hospitality. Elsewhere, the Hospitality
Salon Culinaire and Junior Chef Competition boasted even more action with
additional competitions, providing a platform for young talents and
professionals to showcase their skills. HORECA’s other events included the
Lebanese Barista Competition, the Lebanese Bartenders Competition, the Bed
Making Competition, the Art of Service Competition, Atelier Gourmand and the
National Extra Virgin Olive Oil Contest.
Over 18,000 trade
professionals attended the 2018 edition of HORECA to discover the newest products
and to take advantage of the show’s unique networking opportunities.
Held under the
patronage of Lebanese Minister of Tourism, H.E. Mr. Avedis Guidanian HORECA’s
25th edition opened on March 20 under the theme “From Lebanon to the World,”
giving eminence to the country’s traditional flavors. During the ceremony,
five Lebanese pastry shops were honored by Hospitality Services and the
Syndicate of Owners of Restaurants, Night-Clubs, Cafes and Pastries, for their
pivotal role in elevating Lebanese cuisine. The recipients included: Amal
Bohsali, Hallab Qasr el Helou 1881, Al Baba Sweets, Douaihy and Rafaat Hallab.
Managing director of
Hospitality Services, Joumana Dammous-Salamé said, “The growth in attendees and
exhibitors year-on-year reaffirms HORECA’s position as the key trade-only event
in the region and the place where hospitality and foodservice professionals,
decision-makers, experts and participants unite. We are committed to providing
what the industry needs and build on our past successes.”
The Hospitality Salon Culinaire
For its 19th
edition, the Hospitality Salon Culinaire put the skills of more than 300 of the
most promising chefs to the test. Through four days of intense competitions,
challenges, live cooking and display contests, the culinary stars were chosen
by a panel of top international judges.
The Jury panel:
Organizing
Committee:
Joe Barza
The Lebanese Terroir
Culinary Artist
Maroun Chedid Owner of Maroun Chedid SAL
Charles Azar
President of the delegation
of L’Academie Nationale de Cuisine Middle East and Gulf countries
The Jury:
Domenico Maggi Continental Director for Europe South,
Italy
Francois Pozzoli Best Craftsman of France “Baker”
2004, Founder of the World Bread Contest
George Damianou President Cyprus Chefs Association
Guillaume Gomez Best Craftsman of France, President of
the French Republic Chefs
Khalid Abu Eid President of the Jordanian Chefs
Association
Lucien Veillet President of L’Académie Nationale de
Cuisine, France
Tarek
Ibrahim Certified Master Chef of Meat and
Livestock, Australia
Thomas A. Gugler President
of the World Association of Chefs' Societies (WACS)
Henri Poch
Best Craftsman of France
Tony Kitous
Founder of Comptoir Libanais
Group, UK
Mehmet Gok Director of Culinary Dogus
Group Hotels Turkey
Samaan Hilal Head
of the Hospitality Salon Culinaire Kuwait, Managing partner Brainsteam –
Kuwait/Lebanon
Eric Briffard
Best Craftsman of France, Executive Chef and
Director of the Culinary Arts at Le Cordon
Bleu, Paris
Mohamad Mousa Banquet
Chef, Four Seasons Hotel Damascus, Syria
Pascal Molines Best Craftsman of France, World Champion
in Pastry, France
Zyad Hilal
Active member in Kuwait Chef
Club, Chaîne des Rôtisseurs, Academy national de cuisine,
member
of HORECA Kuwait Hospitality Salon
Culinaire organizing committee
Lebanese army
Competition guest judges:
Youssef Akiki
Executive Chef Burgundy Beirut
Souheil Ghazal Executive
chef at Le Royal Hotel – Beirut
Guest Chef:
Mustafa Seif
Winner of Top Chef Middle East Season 2
Gold Winners:
Categories
|
ESTABLISHMENT
|
Participant'S
Name
|
MEDAL
|
Best Chocolate Egg
|
Curli-Q
|
Rida Abou Sari
|
1st
Gold
|
Phoenicia
Hotel Beirut
|
Hany
Meknas
|
Gold
|
|
Best Croissant (Cheese)
|
Lancaster
Plaza
|
Mohamad
Hamoud
|
Gold
|
|
Best Éclair
|
Casino
du Liban
|
Jean
Makary
|
Silver
|
Curli-Q
|
Rida Abou Sari
|
Silver
|
|
Best Macaron
|
Fulcrum
– LBACC sal
|
Ali
Khatib
|
Gold
|
|
|
|
|
Bread Creation (Best Baguette)
|
Four
Seasons Hotel Beirut
|
Khodor
Matar
|
Silver
|
Lily's
|
Rajeh
Sahmarani
|
Silver
|
|
Bread Creation (Gluten Free)
|
Oh!
Bakehouse sal
|
Barkev
Kasparian
|
Silver
|
|
Wedding Cake
|
Le
Royal Hotel Beirut
|
Elias
Fares
|
Gold
|
|
Open Showpiece
|
Le Noir Atelier du Chocolat
|
Michel
Kawzali
|
1st
gold
|
Le
Royal Hotel Beirut
|
Georges
Abou Kassem
|
Gold
|
|
Theme Celebration Cake
|
Patisserie
Lolita
|
Wissam
Chartouny
|
Gold
|
|
Three Plated Dessert Presentation
|
Four
Seasons Hotel Beirut
|
Rayane
Mouallem
|
1st
Gold
|
Le
Royal Hotel Beirut
|
Rami
Haddad
|
Gold
|
|
Fruits and/or Vegetables Carving
|
RATRACCC
S.A.R.L – Treats Caterers
|
Charbel
Abdel Nour
|
Gold
|
|
Cold Platter Of Fish (Terrine)
|
Le
Royal Hotel Beirut
|
Georges
Nohra
|
Gold
|
|
Six Course Set Dinner Menu
|
Le
Royal Hotel Beirut
|
Omar
Khoder
|
Gold
|
|
Burger Challenge
|
Le
Gray Hotel
|
Ahmad
Zayden
|
1st
Gold
|
Le
Royal Hotel Beirut
|
George
Abdo
|
Gold
|
Raouche
Arjaan by Rotana
|
Ali
Hammoud
|
Gold
|
|
Prunelle Senior Sandwich Challenge
|
Le
Royal Hotel Beirut
|
Joseph
Aoun
|
1st
Gold
|
Fulcrum
– LBACC sal
|
Afif
Kaaki
|
Gold
|
Phoenicia
Hotel Beirut
|
Mohammad
Zein
|
Gold
|
|
Hot & Cold Tapas
|
Phoenicia
Hotel Beirut
|
Ahmad
El Ess
|
Gold
|
|
Mystery Basket
|
SUD
Restobar
|
Fayad
Bakro
|
Gold
|
|
Jacks Creek Perfect Steak
Challenge
|
Phoenicia
Hotel Beirut
|
Jad
Khichen
|
1st
Gold
|
Four
Seasons Hotel Beirut
|
Elias
Abou Nader
|
Gold
|
|
Lebanese Sandwich
|
Phoenicia
Hotel Beirut
|
Bial
Marwan Fakhro
|
1st
Gold
|
Four
Seasons Hotel Beirut
|
Mohammad
Abou Arabi
|
Gold
|
|
Manouche Saj Challenge (Sweet)
|
Le
Royal Hotel Beirut
|
Elie
Sfeir
|
Gold
|
|
Revised Plated Lebanese Dessert
|
Le
Royal Hotel Beirut
|
Danielle
Ghazal
|
Gold
|
|
Two Course Lebanese Menu
|
Kempinski
Summerland Hotel & Resort
|
Hussein
Tabbaja
|
1st
gold
|
Mohammad
Mtayrek
|
Four
Seasons Hotel Beirut
|
Saad
Tarabay
|
Gold
|
Rabih
Ayad
|
|
Lebanese Army Competition
|
Officers
Club Jounieh
|
Antonio
Al Chalouhi
|
Silver
|
Nicolas
Metri
|
Ziad
Taleb
|
|
Hot & Cold Lebanese
Appetizers-Junior
|
Institut de Gestion des
Entreprises (USJ)
|
Carelle
Haddad
|
1st gold
|
Ziad
Hajjar
|
Ecole Hotelière Dekwaneh
|
Houssein
Tlayje
|
Gold
|
Elissa
Tabet
|
Ecole hoteliere -Tripoli
|
Mohamad
Assoum
|
Gold
|
Maamoun
Diab
|
Hospitality School – Bir Hasan
|
Ali
Tofaily
|
Gold
|
Malak
Bazo
|
|
Junior Chef Cooking Competition
|
Arts, Sciences & Technology University (AUL)
|
Majed
Abed Al Rahman
|
Gold
|
Chady
Chatila
|
|
Prunelle Junior Sandwich Challenge
|
Ecole
hoteliere -Tripoli
|
Rouba
Tarraf
|
1st Gold
|
Institut de Gestion des
Entreprises (USJ)
|
Michel
Naoum
|
Gold
|
American
University Of Technology (AUT)
|
Joseph
Saab
|
Gold
|
American
University Of Technology (AUT)
|
Joe
Khoury
|
Gold
|
American
University Of Technology (AUT)
|
Rena
Al Chaer
|
Gold
|
American
University Of Technology (AUT)
|
Rita
Chayban
|
Gold
|
Ecole
hoteliere -Tripoli
|
Ahmad
Chlaylet
|
Gold
|