The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies NEWSLETTER The Emirates Culinary Guild, PO Box 71963, Dubai, UAE Tel: +971 4 340 3128 Fax: +971 347 3742 E-mail: [email protected]October, 2009 (1009) Congratulations! Uwe Micheel, ECG President and Director of Kitchens Radisson Blu Hotel Dubai Deira Creek accepting his award of “Chef of the Year” at the Hotelier Awards held in October.
6
Embed
The Emirates Culinary Guild · 2014-11-01 · The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies NEWSLETTER The Emirates Culinary Guild, PO Box 71963,
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies
NEWSLETTER
The Emirates Culinary Guild, PO Box 71963, Dubai, UAE
Executive Chef, Miramar Al Aqah Beach Resort, K.A.C. Prasad with his Team of Junior
Chef Medalists from Middle East Junior Chef ‘09
As a member of the Emirates Culinary Guild (ECG), the U.S. Dairy Export Council, in collaboration with the U.S. Agricultural Trade Office in Dubai and the ECG, held 2 U.S. cheese workshops, on September 29 and 30, 2009, at the Radisson BLU Hotel, Dubai. This activity aimed at making chefs more familiar with U.S. cheese varieties and their versatile applications. USDEC Middle East Representative, Bassam Bou Saleh, introduced the two workshops with a short presentation discussing information about USDEC, U.S. cheese in the market and U.S. importers in Dubai. Chef Uwe Micheel, President of the Guild and Director of Kitchens at Radisson Blu Hotel, Dubai, led the activity that was attended by more than 45 chefs from Dubai, Sharjah, Ras Al Khaimah and Oman. All attendees participated in first-hand observation, hands-on experimentation and recipe preparation using different varieties of U.S. cheeses. Participants were divided into four groups, and exchanged a valuable experience in the preparation of attractive dishes which included: main courses, sweets, salads and pizzas; all based on U.S. cheeses. The activity was followed by a lunch highlighting U.S. cheese varieties and tasting a variety of applications.
Uwe Micheel
The Emirates Culinary Guild A Member of the World Association of Chefs’ Societies
NEWSLETTER
The Emirates Culinary Guild, PO Box 71963, Dubai, UAE