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Dubai, February 2018
The Emirates Culinary
Guild would like to announce the successful running of the Emirates Salon
Culinaire (ESC) 2018 from 18th February 2018 till 22nd
February 2018. The Salon this year was the celebration of the Emirates Culinary
Guild 25th anniversary and to help with the proceedings the ECG
invited back the original Judging panel of 1993, chefs, Pierre Fonteyne, Marc
Debailleul and Heinz Kohler along with past President Mike lee, Past chairman
Pol Allaert, and executive committee members, Heinz Zucchelli, Andreas
Kurfürst, Mike Wunsch, Tony Fernandes, Francois Porte, and judges that have
been with the guild for more than 20 years, including Otto Weibel, Norbert
Girnth, Karl Heinz Haase, Marco Bruschweiler,
and the Presidium of World chefs led by President Thomas Gugler, Martin Kobald,
Cornelia Volino. Together with the president of the Guild Uwe Micheel and the
committee the 5 days was a memorable experience for all.
The competition was
held at the Dubai World Trade Centre during Gulfood. The competition saw over 1400
competitors from the United Arab Emirates, Maldives, Russia, South Korea, and
Bahrain, Sri Lanka, Turkey, Pakistan, Luxembourg, Young chefs from Germany, India,
Young chefs team from Canada to compete in 29 classes across all disciplines of
the Culinary arts, from Ice Carving, Practical cookery, static displays,
Emirati cuisine , cake decorating and Show Piece category’s.
28 International
Judges from all over the World came to judge alongside 12 UAE based judges
during the Culinary spectacular this year. The ESC is the largest Culinary
competition in the Africa and Middle East region and is endorsed by the World
Association of chefs Societies.
“The standard was
extremely high once again this year “said President of the Judges Chef Otto
Weibel who has been coming to the ESC
since 1993, President of the Guild Chef Uwe Micheel Director of Kitchens at
Radisson Bleu Deira Creek, said” we are proud to be able to put on such a great
competition that really shows the talents of our chefs here in the UAE and also
gives great opportunity for International competitors to come and compete alongside
our UAE chefs. The completion is growing in stature and to see of so many
international young chef teams come to the UAE is fantastic added Micheel
Guild Chairman Andy
Cuthbert, General Manager of Mina Salam Hotel, and Conference & Incentives
and Jumeirah Hospitality, added “ this year’s competition was a giant step for
the ECG and the salon with so many international chefs coming to compete said
Cuthbert, the inclusion of our old friends this year made the salon very
special to us and one that will be remembered for a long time added Cuthbert.
The winners of the
trophy’s this year came from many hotels and were:
|
Winner – Best Effort by an Individual Establishment |
Dubai World Trade |
|
|
Winner – Best Effort by a Corporation |
Jumeirah |
|
|
Winner – Best Arabian Cuisinier |
Anantara The Palm |
Ali Bougi |
|
Winner – Best Pastry Chef Emirates |
Sheraton Dubai Creek |
Dinum Sankalpa |
|
Winner – Best Kitchen Artist |
Jumeirah Burj Al Arab |
Rohita Kumara |
|
Winner – Best Cuisinier |
Atlantis the Palm |
Madhawa Chathuranga |
|
1st |
Madinat Jumeirah |
Htay Lin |
|
2nd Runner – |
Ajman saray |
Sanjoy Sarma |
|
Winner – The Middle East Young Chef of the Year |
Madinat Jumeirah |
Santu Gosh |
|
1st |
Radisson Blu Deira |
Ahmed Tarek Abdelhamid |
|
2nd Runner – up |
Al Qasr Madinat |
Kanishka Dilshan |
A total of 86 Gold Medals, 161
Silver Medals and 280 bronze medals were awarded
during the 5 day event.
The Emirates Salon
Culinaire is the largest Culinary Competition in the Guilds calendar, with the
East Coast Salon in Summer and the La Cuisine Du Sial held in December during
La Sial middle East in Abu Dhabi also attracting international competitors.
About the Emirates Culinary Guild
The Emirates Culinary Guild (ECG)
(www.emiratesculinaryguild.net) is the association of professional chefs of the UAE. It is a
non-profit-making organisation, organised by volunteers dedicated solely to the
advancement of culinary art in the UAE.
The
World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the
105-nation fellowship of the world's various professional chefs' organizations.
The
ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on
June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses
the ECG as the authorized professional culinary association for the UAE. The
ECG, thereby, has an international culinary focus and multi-national support
for the staging of its various competitions, seminars and events.
The
aims of the ECG, broadly, are:
- To encourage and inspire young chefs
through training and competition. - To enhance internationally the culinary
prestige of the UAE. - To encourage UAE nationals to consider a
career within the hospitality industry.
With Culinary Regards,
Uwe Micheel
Guild President
Director of Kitchens
Radisson Blu Hotel, Deira Creek
