Catering News ME - May 2015

MAY 2015 ConneCting F&B proFessionAls with industrY knowledge

INTERVIEW

CASE STUDY

MiChelin CheF sergi ArolA deButs in the uAe

THE FORUMCheFs shAre Views on CustoMer eXpeCtAtions

MARKET PLACEChilling AnAlYsis oF the reFrigerAtion MArket

AN ESCAPE ROUTE FROM THE REGION’S RAPIDLY SATURATING FAST FOOD MARKETTHE PATH TO SLOW FOOD

BACk to sChool with VAlrhonA At top CheF

True and genuine French

excellence in bakery

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www.bridordefrance.comContact: [email protected]

Bridor Catering news March 2015.indd 1 02/03/2015 18:40:20

May 2015 CaTERING NEWS ME 3

FeBruArY 2015 ConneCting F&B proFessionAls with industrY knowledge

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THE FORUMConsuMption Vs wAstAge 06 |

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COVEr StOryaN ExamiNatiON Of thE SlOW fOOd rEVOlutiON makiNg itS Way tO dubai

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thE fOruma grOup Of ExpErt ChEfS diSCuSS thE haNdliNg Of CuStOmEr ExpECtatiONS

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CaSE Study aN EduCatiON iN thE art Of ChOCOlatE With thE frENCh ChOCOlatiEr ValrhONa

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iNtErViEWCOOkiNg ClaSS With ChEf, authOr, rEStauraNtEur aNd tElEViSiON pErSONality Omar allibhOy

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contents

CATERING NEWS ME MAy 20154

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S U B S C R I B E

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Editor Michael Gordon

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MAKING THE CONNECTIONS BETWEEN PLATE, PLANET, PEOPLE, POLITICS AND CULTURE

If there is one certainty in the ca-tering industry it is that you can find a fast food outlet in every town, village and city the world over. We are literally saturated in convenience food, be it fran-chised or independent outlets. The fast food market in Dubai, in particular, has mushroomed from just four burger chains roughly five years ago to a staggering 41 today. One direct result is the diabetes epidemic. According to the International Diabetes Fed-eration, as of November 14 last year, 19 percent of the popula-tion in the UAE was living with the disease.If this trend goes unabated our ar-teries will be as saturated as our streets, but thankfully there is a revolt, slowly gaining pace.Born in Italy in the 1980s with the aim of defending regional tra-ditions, good food, gastronomic pleasure and a slow pace of life, the Slow Food initiative has now made its way to Dubai.In over two decades, the move-ment has evolved to embrace a comprehensive approach to food that recognises the strong con-nections between plate, planet,

people, politics and culture. For the cover story this month, Laura Allais-Maré, leader of the Dubai Slow Food Convivium gave us an education on the im-portance and implementation of slow foods. Laura also intro-duced us to the city's first two restauranteurs to be awarded the coveted Snail of Approval. Meanwhile, we held our monthly forum, bringing together the re-gion's leading chefs this time to discuss how they handle custom-er expectations. This month we did a whole load of training ourselves, with an education in chocolate from Val-rhona, a lesson in bread making with Bridor and a cooking class with Omar Allibhoy.We also got to the bottom of the decor decisions at Junoon restau-rant in Dubai, and we got a sneak peak at p&c by Sergi Arola before it opens to the public at the Shan-gri-La in Abu Dhabi. And with summer upon us we cooled down with an in-depth analysis of the region's refrigeration marketplace.So you'll find plenty inside to digest and, as always, please do share you views with us online.

A SLOW FOOD REVOLUTION

MICHAEL GORDONEditor

Follow us on oursocial media pages

@cateringnewsme /cateringnewsme

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NOT ENOUGH MESSAGE

MAY 2015 CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE

INTERVIEW

CASE STUDY

MICHELIN CHEF SERGI AROLA DEBUTS IN THE UAE

THE FORUMCHEFS SHARE VIEWS ON CUSTOMER EXPECTATIONS

MARKET PLACECHILLING ANALYSIS OF REFRIGERATION MARKET

AN ESCAPE ROUTE FROM THE REGION’S RAPIDLY SATURATING FAST FOOD MARKETTHE PATH TO SLOW FOOD

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The Ritz-Carlton, Doha has introduced dedicated offsite culinary division profes-sionals to cater to external events. The lat-est addition to the hotel’s exclusive catering services is the direct result of growing de-mand from the market and the wider events industry for world class culinary support at a range of events.

Through the new service, The Ritz-Carl-ton, Doha will take its sophisticated culinary experience to the wider external events industry based in Doha, with prospective clients ranging from small get-togethers, anniversaries, birthdays, weddings, and corporate gatherings.

Led by the award-winning culinary team of The Ritz-Carlton, Doha, the offsite culinary services also allows customers to customise menus as per their preferences and requirements, and the offsite culinary team will be responsible for all aspects of catering, from head count to onsite buffet management on the day of the event.

“We are delighted to introduce the leg-endary Ritz-Carlton service even outside of the hotel as part of our mission to continu-ously seek opportunities to innovate and improve The Ritz-Carlton experience,” stated Zee Bassila Cluster director of sales and marketing at The Ritz-Carlton, Doha.

A TASTE OF THE RITz-CARLTON ANYTIME, ANYWHERE

The World Health Organization has identi-fied food safety as an increasingly growing threat due to the rise in illnesses caused by food borne diseases. There is global need for more awareness across the entire food supply chain which is why Dubai Municipal-ity and Unilever Food Solutions announced a collaboration to provide free classroom and online training as well as educational toolkits to cover food safety principles.

The two main benefits of this project will be to refresh food handler’s knowledge on key food safety practices and provide a free online platform for easy learning in line with Dubai Municipality’s vision of becoming 100% digital by 2020. Moreover, this project will support the global Unilever Sustainable Living Plan which aims to ad-dress many issues such as the sourcing of agricultural raw materials sustainably, food waste, and food safety, giving the foodser-vice industry actionable involvement in creating solutions.

“We have already made solid accomplish-ments in Dubai thanks to the dedication of our training partner companies and inspec-tor teams; we look forward to reaching even more food handlers this year with the support of Unilever Food Solutions. It is only through strong collaborations like this we can raise awareness, build knowledge and motivate staff to fully understand and prevent food-borne hazard risks” said Kha-lid Sharif, Dubai Municipality.

Together, Dubai Municipality and Uni-lever Food Solutions pledge to create easy to follow classroom and online trainings as well as ready-to-use, bilingual kitchen sig-

nage to help educate approximately 4,000 individuals in the Dubai food service indus-try. This training will be jointly delivered at the municipality premises every month.

“Based on our conversations with res-taurant chefs we understood the challenges behind training multinational staff with different capabilities and finding the time to do it. Since the majority of chefs showed interest in free and simple training pro-grammes we felt a strong responsibility to support them with a solution that can make a difference.” Said Mads Houlberg, Unilever Food Solutions Managing Director, Middle East, Sri Lanka.

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Dubai-based luxury property developer and holding compa-ny Seven Tides has unveiled

its newest upscale project, the DUKES Oceana, Dubai hotel and residences, located on Palm Jumeirah.

The first international property for the DUKES Collection brand, whose flagship hotel DUKES London is a popular destina-tion for GCC travellers, the five-star hotel and adjacent residences are scheduled to be handed over within quarter one of 2016.

Guests can choose from Great British Restaurant (GBR) serving modern British brasserie-style cuisine, a traditional fish and chips café located on the promenade over-looking the Dubai Marina and JBR, top floor Asian restaurant with stunning views over the palm, DUKES Bar for signature cocktails, the Champagne Lounge for a traditional afternoon tea or light dining experience, and the al fresco Cigar and Coffee Lounge.

SEVEN TIDES bRINgS bEST OF bRITISH TO DUbAI

Free Food Safety Training in support of World Health Day

Christina DoubliChevitChe, unilever, KhaliD sharif, Dubai MuniCipality anD MyriaM estanboulie, unilever fooD solutions


The charity flea market held recently at Sheraton Abu Dhabi Hotel & Resort proved to be another success story rais-ing an additional AED 22,000 for the hotel’s charity fund. Combined with the funds collected during last year’s char-ity flea markets, the total sum for this project reached AED 70,000. The event showcased 90 private exhibitors selling pre-loved items from their homes and welcomed hundreds of visitors looking for the best bargains.

All funds collected from the sale of the exhibitor tables support children living in difficult circumstances, while proceeds from the items sold benefit the exhibitors. The hotel’s current fundraising efforts are sup-porting a children’s home, called Kalamusu Kedella in the Kalutara region of Sri Lanka.

The hotel’s charity initiative started in 2012 with the "Glorious Orphanage" in

Arusha, Tanzania, while in 2013 the hotel’s team sponsored the "Impover-ished Children" in Kibera, Kenya. This year Sheraton Abu Dhabi Hotel is fund-ing the building of a new community and dining hall for the children of Kalamusu Kedella as well as sponsoring the home with school supplies, clothes and toys.

Three members of the hotel’s management team are in the process of ar-ranging a sponsored trip to Kalutara to personally bring Abu Dhabi’s well wishes to the children. If you wish to make contributions directly, you can do so by using the following account:

Name of account: People for Care and Learning Society; Account no: 0050-02359328-001; SWIFT code: SEYBLKLX; Address: Seylan Bank, Galle Road, Panadura.

Sheraton helps Sri Lankan children with CSR programme

The Massimo Zanetti Beverage Group returns once again to Formula 1, twenty years after its previous appearance by the side of the great Ayrton Senna.

This comeback involves the Segafre-do Zanetti brand – visible for many years in the field of motor racing, and particularly in Formula 1 – which since the recent GP in Monza has taken its place on both sides of the spoiler, as well as on the drivers' sleeves.

Along with this BONCAFE brand will be the corporate partner in Asian Circuit such as Singapore, Malaysia, Bahrain and Abu-Dhabi.

Segafredo Zanetti is not new to spon-soring the McLaren team: in the three year period 1984-86 it accompanied three world titles in a row, with Prost and Lauda at the wheel.

Choosing to sponsor McLaren, therefore, involves renewing a friend-

ship which in the past has brought triumphant results, and also coincides with the major McLaren re-launch project currently underway.

The new partnership also has a com-mercial side to it: MZB will become the official supplier to McLaren's pres-tigious catering group, Absolute Taste Limited, which counts Queen Elisabeth II among its customers.

bONCAFE ENTERS THE FORM

ULA ONE

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Antica Pesa, Doha’s new ‘real Italia’ culinary ex-perience, has opened its doors for guests adding a new and exciting dining experience to Doha’s blos-soming culinary scene. The celebrity hotspot from New York and Rome offers guests authentic Italian cuisine at Doha’s new premier destination Marsa Malaz Kempinski, The Pearl - Doha.

The restaurant remains true to its 17th Century family-focused roots, with four generations of the same family having managed the restaurant over the past 93 years. The menu is created following two fundamental guidelines: reworking traditional recipes from Roman cuisine and creating dishes us-ing local organic products for seasonal dishes, with a nod to modern trends.

The inspiration for the restaurant’s name comes from its origins as a Vatican customs post that col-lected taxes on grain in Rome. The antique customs officer decided to initiate a sort of eatery that offered bread and wine to the many peasants who came to the tollhouse. ‘The Old Scales’ or ‘Antica Pesa’ was coined in the late 19th century when the original customs function was replaced by a real restaurant.

Antica Pesa redefines Doha’s Italian culinary scene

Four Seasons Hotel Doha, in partnership with acclaimed Chef Nobuyuki “Nobu” Matsuhisa, held the highly anticipated debut of Nobu Doha on Friday, April 17.

Located at the water’s edge along the Hotel’s private marina, Nobu Doha showcases Chef Matsuhisa’s innovative signature new-style Japanese cuisine complemented by an equally imaginative setting in the 26,000 square-foot contem-porary restaurant. Offering a truly exclu-sive culinary experience, found nowhere else, the tri-level Nobu Doha boasts the largest of its kind in the world and is the only Nobu at a Four Seasons in the Middle East.

“We are thrilled to open Nobu Doha and offer our discerning guests and Doha residents alike an unrivalled culinary ex-perience – from extraordinary cuisine to

awe-inspiring art and design elements, this truly is much more than just sushi and sake,” said Rami Sayess, regional vice president and general manager of Four Seasons Hotel Doha. “The collabora-tion between Nobu and Four Seasons is a perfect fusion of two celebrated brands, both recognised globally for intuitive ser-vice and innovation, and I am extremely excited for the hotel as we embark on this new chapter together and help redefine the culinary scene in Doha.”

“I'm very excited to finally open our second Nobu in the Middle East,” said Chef Nobu Matsuhisa. “It is an honor for me to be able to share my food and culture with different people around the world. I look forward to new challenges and adventures with the opening of Nobu Doha.”

WORLD’S LARgEST NObU DEbUTS

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Orwell International in conjunction with TSSC Dubai has introduced the revolutionary PEL Waste Reduction Equipment to the UAE, marking a world first in glass bottle sustainable closed-loop recycling. The value of the deal is estimated at €3million (AED11,649,500).

The announcement was made during the Enterprise Ireland Trade Mission to the UAE, KSA and Qatar led by Irish Minister for Jobs,

Enterprise and Innovation, Richard Bru-ton. Designed and manufactured in Ire-land, the PEL Baby and Mega patented range of glass bottle crushers transform waste glass bottles into "Cullets" a valu-able raw material commodity, diverting

millions of glass bottles annually away from landfill into the indigenous manufacture of new glass bottles. The glass cullets are used in the manufacture of new glass bottles by lo-cal company Frigoglass based in Jebel Ali, a partner in the Glass Bottle Closed-Loop Pro-gram, and sees the GCC region take the lead in environmental protection innovation.

The PEL Baby & Mega Jaws glass bottle

crushers by reducing waste glass bottle bulk into cullets enables 100% glass bottle waste to be reused in the manufacture of new bot-tles, making a dramatic positive sustainable impact on the environment.

Steve Lynch, managing director, Orwell International, commented: "By transform-ing waste glass bottles into a valuable com-modity to be used in the manufacture of new glass bottles it introduces immediate sustainable environmental benefits, reduc-ing energy costs by 40%, water pollution by 50%, and accumulative greenhouse gases are reduced by 41%. There is nothing else like it anywhere in the world."

Sustainable glass bottle Recycling


Food Security Centre Abu Dhabi has signed a cooperation agreement with ZonesCorp to maintain food security in the event of a potential emergency. The two parties will work in close coopera-tion to create effective mechanisms for

the distribution of strategic food stocks to labour accommodation areas supervised by ZonesCorp, using existing in-frastructure and logistics services to ensure the safe arrival of food.

The agreement was signed on behalf of the Food Security Centre by HE Mohammed Ahmed Al Bowar-di, chairman of Food Security Centre, and by HE Ali Majid Al Mansouri, chairman of the Higher Corporation for Specialised Economic Zones, on behalf of ZonesCorp (pictured).

HE Mohammed Ahmed Al Bowardi said: “This agreement is an important step in implementing our food security strategy and ensuring food reaches all segments of society, particularly the hundreds of thousands of workers who handle the management and operation of the various industrial and economic installations in the Emirate of Abu Dhabi.”

"Our goal is to work closely with all insti-tutions that play a role in achieving food secu-rity and contribute to the welfare of society.

“The role of Food Security Centre is to oversee the creation and management of strategic food stocks in cooperation with the private sector, as well as the develop-ment of emergency and crisis plans with the relevant authorities.”

zONESCORP jOINS FORCES TO ENSURE FOOD SECURITY IN LAbOUR CITIES

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New Zealand’s Aotearoa Fisheries has com-mitted its support for the ruler of Dubai’s ‘magic million’ goal to provide one million pouches of halal food to people in need of emergency humanitarian relief.

The Iwi owned company and its division, Prepared Foods signed a Memorandum of Un-derstanding with Awqaf and Minors’ Affairs Foundation (AMAF) to provide ready-to-eat halal protein meals to global disaster regions, in the first of its kind non-Islamic agreement to be signed by the Dubai Government.

The partnership forms part of the Salma

project, which is underwritten by His Highness Sheikh Mohammed bin Rashid Al Maktoum, vice president, prime minister of United Arab Emirates and ruler of Dubai. The signing took place in the Jumeriah Emirates Towers in the presence of prime minister John Key. Signing parties included Craig Orr, general manager of Business Develop-ment, Aotearoa Fisheries and secretary general of Awqaf and Minors’ Affairs Foundation, His Excellency Tayeb

Abdul Rahman Al Rais.His Highness Sheikh Mohammed has set

the ‘magic million’ goal, which is to provide one million pouches of ready to eat halal protein meals to those victims of disaster and in need of emergency humanitarian relief.

Prepared Foods, is at the forefront of assisting the Dubai Government achieve their vision by providing safe, Halal ready to eat meals. Through the support of Awqaf NZ they have both worked studiously fast, already facilitating an airlift in conjunction with the New Zealand Government and Air force, of thousands of pouches out of

Ohakea Airbase, Palmerston North to Gaza us-ing His Highnesses own 747 aircraft.

Abdelouahab Saeed bin Soufane, Salma project director with AMAF said: “Awqaf are the founding entity of the project and model. With the support of Prepared Foods we teamed up as they have rich experience and a great reputation when it comes to meat and food processing. They’ve set benchmarks, which are globally followed.

“When we thought of this project, for us the most important thing was quality and the first country known for quality food products is New Zealand. They’ve got world class labo-ratories and factories where the food passes very strict food safety standards.”

Craig Orr added: “We are truly honoured to support the Dubai Government and Awqaf NZ to realise this vision. The agreement ensures we exchange expertise and experiences for greater development of the Salma humanitarian relief programme. This kind of programme can be rolled out anywhere in the world and it’s exciting to be part of solution to helping those in need, because it’s just the right thing to do.”

NEW zEALAND SUPPORTS ‘MAgIC MILLION’ FOOD AID PROgRAMME


Jumeirah Restaurant Group Dubai (JRG Dubai) and Jumeirah Hotels and Resorts will host the fourth installment of Jumeirah Restau-rant Week in the UAE from 14–23 May 2015.

The Spring 2015 edition features over 40 Jumeirah restaurants located in Dubai and Abu Dhabi including Pierchic, Pai Thai and The Noodle House at Madinat Jumei-rah, Junsui and Al Iwan at Burj Al Arab Jumeirah, and The Ivy, The Rib Room and Alfie’s at Jumeirah Emirates Towers. Restaurants at Jumeirah Beach Hotel, Jumeirah Zabeel Saray and Jumeirah at Eti-had Towers will also participate.

The ten-day food journey will highlight Jumeirah’s culinary talent, variety and originality, through

three-course set menus at each res-taurant featuring signature recipes and new dishes created exclusively for Jumeirah Restaurant Week.

The restaurants are grouped into four price tiers to offer customers a range of experiences, with set menus available at lunch and dinner. Culinary journeys at casual restaurants start at AED 95 for three courses, premium casual restaurants are priced at AED 120, high-end restaurants offer three courses for AED 180, and three signature restaurants feature a special set menu at AED 370.

Chris Lester, group executive chef, JRG Dubai said: “We are proud to have been contributing to the UAE’s status as a culinary hub for many years and Jumeirah Restaurant Week provides us with a great opportunity to show-case the very best of what we offer to our local audience, from casual, fun dining experiences to destination dining for those special occasions.”

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jumeirah Restaurant Week returns

All-American international burger chain Fat-burger has further underlined its commitment towards investing in the Middle East, with more restaurants planned for development across the GCC in the coming months.

Speaking to media in Dubai, Fatburger’s Global CEO Andy Wiederhorn said: “The chain is committed to its sustained investment plan in the Middle East and North Africa and will be opening four more restaurants in the next few months, taking the total number of Fatburger restaurants open in the Middle East to 25.

“Since Fatburger first opened in Dubai in 2008, the response has been tremendous,” Wiederhorn pointed out. “I see a great deal of potential for further growth for our franchise model, especially in devel-oped markets such as the UAE. The positive business climate here encourages us to push forward with our expansion in the Middle East and increase our market share through our franchise model.”

When Fatburger first opened in Dubai there was just four burger chains active in the market, but today there is a staggering 41.

Worldwide, Fatburger manages 200 restaurants in 32 countries, with another 300 in the develop-ment stage – making it one of the fastest growing restaurant franchises in the world today.

In the UAE, Fatburger restaurants are operated by Vetra Investments, a prominent hospitality and food services company based in Dubai, with loca-tions in Abu Dhabi, Dubai, Al Ain and Sharjah. Fat-burger already operates 22 restaurants throughout the Gulf in the UAE, Kuwait, Saudi Arabia, Bahrain, Qatar, Oman, Lebanon, Iraq and Tunisia (with over 550 employees in its team). Additionally, Fatburger will open four new restaurants in Kuwait, Qatar, Tunisia and Iraq in the coming weeks.

The burger chain will also launch its Skinny Burger in the UAE in the coming weeks, promis-ing just 300 calories, with the patty serving as the bread surroundings the condiments.

Fatburger eyes Massive growth in MENA Region

The Shanghai New International Expo Centre will host SIAL CHINA, organ-ised by Comexposium, from May 6th – 8th, 2015Free for trade visitors, SIAL China is the largest food and beverage exhibition in Asia. With the proven success in the past 15 editions, SIAL CHINA 2015 is expected to greet 2,734 exhibitors from 82 countries and 55,000 visitors from 110 countries with 115,000 square metres of exhibition space. Featured with top class events such as La Cuisine by SIAL, SIAL Innovation, Retail & Hospitality Forum, World Tour by SIAL, After SIAL Party, The Fresh, Chocolate world, The Consumer Goods Forum, China National Specialty Tea Brewers Cup Event and many more, SIAL CHINA 2015 will be the major meeting point for Asian’s food inspirations and business. In addition, SIAL CHINA this year will be in co-location with SIAL WINE WOLRD – China’s premium and qualified wine platform. Online registration is open @www.sialchina.com

SIAL CHINA 2015


Emirates Snack Foods’ Chef Floriana Pastore retained her crown as the ‘World Pizza Champion 2015’, winning for a second time at the Pizza Expo 2015, held in Las Vegas from March 23-26.

Floriana is currently the only four-time Italy Pizza Champion, two-time International Pizza Champion Las Vegas (USA), and only woman to ever win these consecutive titles.

The world champion in pizza Flori-ana Pastore was born in the south of Italy in Salerna, near Naples. Her pas-sion for pizza started at a young age, and she has been working in the field for over 20 years.

Floriana joined Emirates Snack Foods in 2014 and is the representa-tive of leading pizza ingredient brands throughout the UAE.

Burger Rebel – the daringly different food and beverage concept – is painting the walls of its new Souk Al Bahar, Dubai outlet with original graffiti by street artist Jon Revell.

UK-born but Dubai-based Revell's fresh style complements the eclectic elements that make up Burger Rebel's tasty new menu, which, like graffiti, often surprises, delights and sometimes even shocks.

“Our ‘anything but conventional’ approach to the classic burger, hot dog and slider scene is complemented beautifully by the graffiti walls – the brand and the art go together like

a hot dog and mustard,” said Dan-iel During, principal and managing

director for Thomas Klein International, the owner-operator of Burger Rebel.

Scheduled to open for business in early May 2015, the 93-seater venue has an outdoor terrace and bar area as well as its signature open kitchen and Revell's graf-fiti walls, which together cover more than 40 square metres.

Burger Rebel is committed to sustain-ability, reflected in its unique interior de-sign, with specially-sourced recycled and repurposed furniture and fittings, and wood sourced from sustainable forest suppliers.

bURgER REbEL SUSPECTED OF gRAFFITI IN SOUK AL bAHAR

Two-time World Pizza Champion

Luxury Gourmet Olives from around the world

Come visit our market every Friday at The Ripe Market - Zabeel Park

Telephone:+971 56 4806518

Email:[email protected]

Website:www.tgom.me

thegourmetolivemarket.me

#thegourmetolivemarket

@tgom_me

Distributed by:

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Within a year of its launch the Travel Catering Expo (TCE) has emerged as the Middle East’s largest dedicated exhibition for the products, services and technologies required for the

travel catering industry. Annually, the expo features innovative, Halal,

gourmet and arti-san products designed specifically for on-board catering to serve pas-

sengers with diverse cultures

and high expectations flying through the region.

Under the Patronage of H.H. Sheikh Ahmed bin Saeed Al Mak-toum president of Dubai Civil Avia-

tion Authority, chairman of Dubai Airports, chairman and chief execu-tive of Emirates Airline and Group, this B2B platform will run from 10-12 May at DICEC, Dubai, as a co-located event of the 15th Airport Show.

The event will focus on the cater-ing requirements at regional air-ports, which are undergoing over US$100billion in expansions and

modernisation. It will feature a full range of products and services rel-evant to the travel catering industry – from catering, packaging, transpor-tation and refrigeration equipment to

crockery, cutlery, food, snack foods and beverages.

As the competition heats up to attract and retain passengers, airlines are devising innovative strategies that differentiate them from com-petitors. Services provided in-flight remain pivotal in offering unique flight experiences, with passengers associating quality of catering ser-vices to a better flight experience.

TRAVEL CATERINg ExPO 2015

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2,000+Travel Catering Professionals

The Travel Catering Expo 2015 will take place at DICEC in Dubai from 10-12 May, with 2,000 trade visitors expected from over 20 countries, as Catering News ME discovered

“i aM ConfiDent that tCe2015 will CoMe up to expeCtations anD visitors will have a Meaningful partiCipation in the event”


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30+HostedBuyers

The travel catering market oper-ates in a constantly challenging operational environment, rife with complexities. The in-flight cater-ing market has been forecast to hit

a market value of US$19billion in 2018, with the predominant market

driver being the continued increase in air travel and passenger traffic.

The Arabian Gulf region accounts for a sizeable share of the global travel catering market, estimated to be worth over US$17billion, with an annual growth rate of five per cent. The rising demand for catering for passengers has resulted in catering facilities being transformed, expanded

and upgraded across the region.According to a report from the In-

ternational Air Transport Associa-tion (IATA), about US$40billion investment is lined up in the Arabian Gulf states with the UAE in the forefront. The Middle East

is expected to have the third fast-est growth rate at 6.6 per cent until

2016, making it the world’s second-fastest growing aviation market.

Airlines are looking increasingly at travel catering solu-tions to differentiate themselves from competitors and provide a more enjoyable passenger experience.

TCE2015 aims to fulfil the needs and expectations of the travel industry that encom- passes airports, airlines, cruise liners, hotels and resorts. The B2B event has recorded a 10 per cent year-on-year growth in the number of exhibitors. Among the coun-tries which will be represented at the Expo for the first time are India, Kuwait, Kenya, Lithuania, Malaysia, Malawi, Singapore, Sri Lanka, Switzerland and Thailand.

This year’s Expo will take over 1,800 square metres of exhibition space with the anticipated participation of 2,000 trade visitors from over 20 countries. The event will see over 36 hosted buyers and 19 authorities from 14 countries – Bahrain, India, Jordan, Kenya, Kuwait, Lebanon, Libya, Malawi, Mauritius, Qatar, Saudi Arabia, Singapore, Thailand and the UAE. Overall, more than 50 international brands will showcase the latest products and solutions for the region’s future airports and the world’s fastest growing airlines.

Daniyal Qureshi, group exhibition director, Reed Exhi-bitions Middle East, said: “I am confident that TCE2015 will come up to expectations and visitors will have a meaningful participation in the event. We look forward to your support to make it a grand success.”

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SLOW FOOD REvOLUTIONToday, Dubai is saturated in fast food with a staggering 41 burger chains alone. But there is a growing movement to reverse that trend, with a return to locally sourced whole foods and traditional cooking methods. Catering News ME met the pioneers of Slow Food Dubai and interviewed the two chefs so far awarded the Snail of Approval

Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world that links the pleasure of

food with a commitment to the community and the environment.

Slow Food was initially founded by Carlo Petrini and a group of activists in Italy dur-ing the 1980s with the aim of defending regional traditions, good food, gastronomic pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive ap-proach to food that recognises the strong connections between plate, planet, people, politics and culture.

In the decades since its beginning, Slow Food has grown into a global movement involv-ing millions of people, in over 150 countries.

The initiative aims to reinvigorate people’s interest in the food they eat, where it comes from and how their food choices affect the world around us. Recognising the importance of our local food traditions and the years of accrued knowledge and culture that accompanies this, Slow Food promotes

true enjoyment of good food, and food production systems that provide good, clean and fair food for everyone.

Slow Food inspires change internationally through a variety of programmes, including:

Saving endangered foods and defending gastronomic traditions through biodiversity projects

Teaching the pleasure of food and how to make good, clean and fair choices through food and taste education

Celebrations of the gastronomic tradi-tions of the world, artisanal cheese and fish

Addressing hot topics from animal wel-fare to land grabbing

Connecting young people passionate about changing the food system through the Slow Food Youth Network

Linking food producers, chefs, academics and representatives of local communities worldwide in the Terra Madre network

Creating the next generation of food and gastronomy professionals at the University of Gastronomic Sciences

Laura Allais-Maré, leader of the Dubai Slow Food Convivium, arrived in Dubai in December 2012. She came from a very busy life of teaching Natural and Permaculture Farming workshops, and managing a huge organic vegetable garden and orchard.

Her mother had been very involved in Slow Food, since around 1994, running a snail - escargot - farm in South Africa. Un-certain that a Slow Food convivium existed

in Dubai, and well experience in catering herself, having finished a Hotel Manage-ment and Catering Diplome in Torino, Italy in 1985, and having worked for some of the top 5 star hotels in South Africa, Laura set about investigating.

She says: “Not finding one, I then wrote to Italy, and on April 5th 2013 the first of-ficially registered Slow Food Convivium in the GCC was registered in Dubai.”

Having ran her own restaurant for five years, alongside a very successful catering company with her sister, in South Africa, in 2002 Laura made a life change and went to

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baKeD fish at al aqah beaCh, ras al KhaiMah


“slow fooD Means asKing ‘where DiD this ingreDient CoMe froM?’, ‘who raiseD it, grew it?’, ‘was it ethiCally grown?’, ‘were the worKers paiD a living wage?”

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work for an NGO, which was established to teach people how to grow their own food and how to be more sustainable. It was working with the NGO that spurned her interest in Slow Food.

She explains: “Slow Food means asking ‘Where did this ingredient come from?’, ‘Who raised it, grew it?’, ‘Was it ethically grown?’,

‘Were the workers paid a living wage?’“It means that we don't sacrifice our 'food

culture' at the detriment of fast food and food-like products. People need to know that there is a scientifically proven nutritional difference in food that is grown organically, compared to GMO, or pesticide laden food. People also need to know that they are the market, and they can start choosing wisely.

“It is all about people taking full responsi-

bility for what they eat, not leaving it to oth-ers. As a purveyor of food, be it farmer, chef, cook – we need to be more truthful in the food we are providing. We need to get back to serving real food, not food-like products.

“Slow Food not only represents most of what I can ascribe to, but being such a large organisation gives it a voice on the world stage

when it comes to food – from soil to plate...“Sure, being such a large organisation

comes with its challenges, such as keeping it 'real and relevant' but it's truly up to the local convivia to make it what you want it to be. Our convivium is run by a board, we are all volunteers and some of us work at it 24/7.”

Laura is at pains to stress that Slow Food and its ethos, is not a fad nor a fashion. Slow Food is all about raising awareness of just

how important good nutrition is, and show-ing people that even here in Dubai, in the GCC, in the Middle East, you have a heritage, a tradition that needs to be protected.

“Wherever there are people, there is Slow Food, because all people, no matter where they are, have a right to eat healthy, good food,” argues Laura.

We must remember that up until around 80 years ago, all food was organic, there were no GMOs, and biodiversity of foods was the norm. Today, food, a basic human right, is a commodity. And profit is the plumb line, not quality, not nutrition, and not ethics. And it's at the cost of our envi-ronment and our health,” adds Laura.

The Slow Food principle is not an all or nothing principal, Laura believes that every

1,000,000 Supporters

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“slow fooD is all about raising awareness of just how iMportant gooD nutrition is, anD showing people that even here in Dubai, in the gCC, in the MiDDle east, you have a heritage, a traDition that neeDs to be proteCteD”

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catering outlet can make some contribu-tion, no matter how small. She says: “I know of restaurants in the UK, Europe, North and South America, even in South Africa and Australia, South Korea, Japan – the list goes on – that are 100% committed. And it is very 'feasible'. But in the UAE and the GCC, given the climatic constraints, it is not feasible to achieve total emersion.

“We don't expect that either from estab-lishments, we say ‘find out what you can do and do what you can’. And we want to reward those establishments accordingly.

“And it's not so much about how many members there are in a country, or how much of your produce is accessed at 0km. It's more about "what are you doing with what you have". To those that have much, much more will be expected.”

Last month, the Dubai headquartered hospitality group, TIME Hotels became the first group in the region to launch a Slow Food Initiative, and it follows on from the success of a group-wide hotel stay carbon offset programme and also heralds the next phase of pro-sustainability action for this forward-thinking hotel group.

To date, just seven establishments in Dubai have applied for the Snail of Approval, and only two have been awarded – La Serre on April 5th and Signor Pomidor on April 9th.

La Serre head chef Izu Ani says: “Being the first restaurant in the Middle East to receive the Snail of Approval is a great privilege for myself and the whole team. We hope to build on this achievement and do our best to spread the word throughout the UAE.”

Meanwhile, Emiliano Lazzaro, owner and chef at Signor Pomidor and also the Founder Member of the Board of Slow Food Dubai, and an Ambassador for the Jamie Oliver Food Revolution, says: “In our restaurant no two pizzas are exactly alike. We make our own dough, blend our own sauce to perfec-tion, serve only the freshest ingredients, and we use 100% real mozzarella cheese.”

As a young family owned Italian res-

taurant, Signor Pomidor is attentive to everything it does, preparing its dough fresh daily using only the finest ingredients and hand tossing each dough to create a crisp baked pizza.

It was this passion for fresh ingredients and traditional cooking methods that got Emiliano involved in the Slow Food move-ment. He explains: “Last year, I had the privilege to be invited by the president of the Slow Food Dubai Convivium to be a member of the board and treasurer, as a no profit organisation to be registered in Dubai.

“Like my role as Ambassador for the Jamie Oliver Food Revolution, it means to be pas-sionate about real, fresh and sustainable food.

“In 2013, I launched my project called "Si-gnor" which means "mr." The meaning is that anyone can be a "Signor" or "Signorina", be part of us, as long as they share our values. Slow Food, Jamie Oliver’s Food Revolution my "Signor", have all the same goals – to generate sparks of enthusiasm that help turn a global initiative into a local movement.

“We try to connect individuals, schools, businesses and organisations at a local level. All three projects go in the same direction:

terraCes growing wheat anD vegetables in ras al KhaiMah



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to save as many as we can from junk food. Education is first and most difficult step. It can be not easy, to educate grown adults; this is why we try to approach schools as earlier as we can.

“We are very proud to have been the first in the GCC to apply for the slow food recog-nition, and the first Italian in the all GCC to have awarded it.

“In order to guide residents and visitors to food that is good, clean and fair, Slow Food Dubai awards the Snail of Approval to producers, co-producers and artisans, in recognition of their contribution to the Quality, Authenticity and Sustainability of the food we eat and the beverages we drink in the UAE,” says Emiliano.

Quality is fundamental, says Emiliano. Food must not just look good and taste good, it must be good for us. Quality includes the freshness and wholesomeness of ingredients; the care and craft with which they are handled; and the quality of life of consumers, producers and their neighbours.

Authenticity is attributed to food that is true to its source and territory. The food must come from, and contribute to, eco-logical and cultural systems that are good, clean and fair. Authenticity means natural products which are free of additives and which are true to themselves; local, seasonal foods that are true to their time and place; heirloom varietals and heritage breeds that are true to their evolutionary history; and traditional foods which are true to their cultural heritage.

While, sustainability calls us to pay atten-tion to the consequences of how we produce and distribute food. Sustainability says we are being good stewards of the environ-ment in which we live; we are protecting the biodiversity on which we depend; we are humane to the animals we raise and fair to the people we employ; and we insist that high quality food be available to all.

Emiliano says: “Signor Pomidor at the mo-ment is not a restaurant: It is a kitchen, a labo-ratory, where you can taste the real family cook

food. We are so small but so much committed, that we are lucky to have clients travelling from Al Ain and Abu Dhabi to dine with us.”

Emiliano worked as a banker for 11 years, for some of the largest financial institutions in the world, such as Morgan Stanley and Citi. The idea for Signor Pomidor came after the birth of his first son, during his MBA studies at Cass Business School, where the idea of a healthy Italian kitchen was the subject of his thesis.

Established now for just one year, the kitchen has received the Certificate of Excel-lence by Tripadvisor, was awarded by the UAE Green Festival, was awarded the Slow Food Snail of Approval, and Emiliano

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himself has become an Ambassador for the Jamie Oliver Food Revolution, and most recently received a communication that the Italian Committee for Excellences is consid-ering his registration.

He says: “These results are just a starting point for us. Signor Pomidor can go further. We are testing the growth of own organic vegetables and we are about to receive our movable solar panel unit which will allow us to cook with green renewable energy. We have so many more projects on the way... It is just too early to talk about them.”

When asked whether it was feasible for Slow Food to catch on globally, Emiliano says: “It is feasible, but real change starts in the minds of the people. If food is a business, as

it is for the most of the investors, there is no hope. It is not easy to renounce to profit. I could make much more money reducing the quality of my ingredients, and people would not notice it, at least until they digest the food.

“In my case, I am lucky. I run Signor Pomidor as a hobby, for passion. It gives me satisfaction to provide my friends and customers with the best of the best available, strictly homemade, handmade, prepared in front of them, when they order, no pre-cooked.

“At Signor we have simple rules: everything must be homemade; nothing precooked should enter our kitchen; everything must be natural and organic; and everything must be healthy.

“We run nutritional analysis for every

single dish in our menu, and we have started to publish this data. If it is not healthy, we remove it. For example we have no fried food, ketchup, mayonnaise, only natural spring water in glass bottles – sparkly from the spring, not artificially carbonated.

“We serve nothing we do not eat ourselves, and we eat at Signor every day. I do not make any diet, but it has been years since I drank a soft drink, or I ate an outside made burger. We eat only real food, no junk.”

When asked which country is leading the way in Slow Food standards, Emiliano says: “I would dream to answer the UAE. But we know we cannot. But one day, maybe, we will be, and I wish I will be able to say, in

As a Green Globe-certified hotel, the TIME Hotels Group team is working in partner-

ship with the Slow Food Dubai Chefs Alliance to promote the benefits of this unique culinary direction across the hotel’s restaurants and banqueting facilities.“We are the first hotel in the region to introduce the concept into our mainstream food and beverage offering, and are extremely excited about taking the message to our guests. We are strongly committed to introducing sustainable practices across all elements of our operation, and with around 85% of food items imported from around the world, this is a key area where we believe positive changes can be made, to reduce our impact on the en-vironment even further,” said Bernard Fantoli, corporate director of Food & Beverage at TIME Hotels Group. TIME Hotels has laid out a number of guidelines for the rollout of the initiative,

which include using 100% homemade products with no GMO, MSG or other artifi-cial flavour enhancers; local sourcing of all ingredients/products up to a radius of 3,000 kilometres; and a focus on sourcing organic wherever possible.“We would love to say that we could source everything we need within a radius of 3,000 kilometres, but that simply isn’t possible for climactic and economic reasons; however, this isn’t a case of simply paying lip service or a nod to the global trend for natural and healthy cuisine, we are going all out to ensure that where we can go local or regional, we will,” notes Fantoli.“We will also make sure that all our recipes are pre-approved by Slow Food Dubai, who have trained our chefs as part of the initiative, and that we demonstrate our commitment to our diners by featuring the Slow Food seal of ap-proval on specific menu dishes,” he added.The programme will initially be launched at the group’s TIME Oak Hotel & Suites property, located in the Tecom area of Dubai, where the team has already undergone intensive training in both the rationale and delivery of slow food.“This isn’t just hands-on practical training, we have dedicated a significant amount of time to sharing the slow food message with our purchasing team, F&B managers, chefs and

waiting staff so that they have the buy-in from day one, and can communicate this message to our guests and spread the movement organically,” he said.The Slow Food menu will include dishes such as labneh cheese with extra-virgin olive oil served with heirloom tomatoes and organic arugula; baked local shari fish with cucumber, carrots and beetroot in a zaatar-black olive sauce; free range chicken machbous with Emirati rice and a secret herb mix; and a cream soufflé made with khidri dates, nuts and mountain honey.“As part of our environmentally-friendly meeting packages we have also incorpo-rated this concept into our daily delegate offering, so that our banqueting menus now include a balanced mix of healthy catering options using produce from local suppliers; so that the chain of continuity will cascade down into the local community and hopefully engender more support for the movement in the mid-term,” said Fantoli.The hotel will also ask for AED10 per del-egate to contribute to the group’s Hotel Stay Carbon Offset programme – TIME Hotels recently announced that it had already offset 326 tonnes of carbon emissions by contribut-ing AED37,000 towards African environmen-tal initiatives.

TIME Hotels Group

“slow fooD is all about raising awareness of just how iMportant gooD nutrition is, anD showing people that even here in Dubai, in the gCC, in the MiDDle east, you have a heritage, a traDition that neeDs to be proteCteD”

froM left: bernarD fantoli, anD MohaMeD awaDalla,


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La SerreLa Serre head chef Izu Ani says: “The ethos of the Slow Food Movement mirrors my own attitude towards cook-ing completely. I think people do need to become more aware of what they are eating, where it comes from and

the impact it has on the planet as a whole. “We prepare all of our food from scratch and do try to support local suppliers wherever possible. This is something that is particularly challenging in the UAE.

We also demonstrate, as a restaurant, that we are looking to the future, with plans underway to develop a

research kitchen and an herb garden.”When asked what receiving the Snail of Approval certifi-cation meant to him, Izu says: “Being the first restaurant in the Middle East to receive the Snail of Approval is a great privilege for myself and the whole team, and we hope to build on this achievement and do our best to

spread the word throughout the UAE.”

Izu expands on how his restaurant will pioneer the directives of the Slow Food movement, saying: “Having recently visited Ethiopia to connect directly with our cof-fee suppliers I am keen to plan more trips to ensure we know exactly where our produce comes from. I won’t accept anything but the best in terms of ingredients. And we will build on our plans to develop a research

kitchen and herb garden.” According to Izu, Dubai and the Middle East has

reached saturation point when it comes to fast food outlets and franchises – there are currently 41 burger

chains in Dubai alone! He adds: “I think consumers are definitely at the stage where they are demanding more and are waking up to sustainability. This attitude needs

to be harnessed and built upon; that way mediocre food standards can be challenged and addressed.

“Dubai deserves a ‘foodie’ culture on a par with cities such as New York and London. This is something

that is obviously still in its infancy but I believe it can be achieved in the long run. It is a gradual process of education and has to come from grassroots upwards.

The importance of educating the younger generation of Dubai is something that needs to be addressed before

we will start to see real change.”

With the Middle East, and the UAE in particular, being a cultural hotspot of expatriates and travellers from around the world, diners are well travelled and educated in what is good to eat. Catering News ME brought together a group of leading chefs from across the region to discuss how they manage rising customer expectations

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MANAGING EXPECTATIONS



GAry roDrICkS, ExECUTIvE SoUS ChEF,

AmWAj RotAnA

hIMAnShU SAInI, ExECUTIvE ChEF,

tResind

IN ASSOCIATION WITH

are customers getting more demanding about how their food is prepared?

russell: It’s not a case of getting more demanding rather more educated about what good food is and this keeps chefs on their toes. Important we listen to guests and if you see constant requests from a broad spectrum of guests you need to look at how you structure your menus I have no issue. l welcome feedback as it shows they care about what they are eating. They are paying so have every right to be demanding, but it’s really more about educated about eating.

nirmal: Customers are getting more educated. Gone are the days of having a menu and that’s it. Catering is now central focus with programmes on all TV channels. We must design menus to make sure we fit requirements but it’s not possible to cater to all multi-national clients. A menu for me is a guide-line on the type of food we do and we tailor to personalisation of client.

jay: If someone comes into a steakhouse they have an expec-tation of what they will get but if they come into all day din-ing on half board package they will be demanding and certain times of the year can be a nightmare depending the type of guests we have.

nirmal: It’s about having an opportunity. It’s proven that loy-alty increases revenue and whenever a customer tells us what he wants and expresses his preference – if you turn them away you are dead for business.

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hans: Customers don’t mind paying for whatever they want. Nowadays they are looking for live stations and to see how their food is being cooked and cooked as per their likes and dislikes, and big groups like to show off their knowledge

gary: I agree that guests are more demanding and think it’s because they are more travelled – gone are the days of sub-stituting a portabella mushroom with button. Especially with diversity of Dubai, must remember to be as close to tradition as possible. It's difficult to substitute ingredients.

how do chefs cope with individual requests and how does it affect the kitchen?

vishal: The trend today, with TV and social media, is 'been there done it' and that is where demand comes from – I’ve seen it done why can’t you do it for me. It depends on the structure of the outfit and the style of food as what you can do or be expected to do.

nirmal: If we don’t do something different and invite guests to do something knew we lose them to competition

russell: Sometimes we try too hard. If I want good Thai meal I go a traditional Thai restaurant and there is always a place for well-produced traditional food.

nirmal: If I run a burger joint and sometime asked for a steak it definitely won’t happen but well-travelled guests know where to go for what. But with personalisation and demand we get re-quests for no peanuts or allergy to eggs, but we know pad Thai without egg is not right – but this is preference not demand.


IN ASSOCIATION WITH

JAy WIllIAMS, ExECUTIvE SoUS ChEF,

Westin

hAnS rAJ, BAnqUET ChEF,

jW mARRiott dubAi

himanshu: Demand brings out innovation. If a guest walks in they often don’t have idea of food I serve, as so many cul-tural and regional influences, so they try to go for safest op-tion. When the waiter explains the dishes the demand comes out but it can lead to new dishes. For instance, one customer asked me to make a biryani with pork, so I used chorizo and not lamb. The customer was delighted and I have since in-tentionally put it on my menu. When you face the guest and check your ingredients inspiration can come.

nirmal: Demand is the mother of all invention; it keeps you on your toes.

himanshu: I have 8-10 guests who come all the time and have eaten everything on the menu but they still expect something new and I must keep innovating to keep them coming back to Tresind. Every time they come they expect to be wowed.

vishal: The question should be how reasonable is the de-mand. It is easier with a regular customer as you know their preferences but someone new in a busy service – that breaks the flow. If the demand is informed or notified in advanced its easy.

nirmal: If we do this only for regulars how do we make new loyal customers.

russell: When I go to a new restaurant I go with no expecta-tions – I read menu and choose what I like, but others want to chop and change and we must be flexible in our approach as long as it’s not outside of our concept.

florian: It’s important that everyone fulfils the expectations of customers as they pay our salary. But as a modern Middle Eastern restaurant if someone comes in asking for a penne arrabiata it won’t happen, but within the concept I’m happy to do it. It needs to be reasonable. A plain grilled salmon doesn’t make me happy as he won’t understand the concept of Qbara or the dining experience we would want but if it’s reasonable I don’t mind doing it. Yes there is more work for the chef but it also keeps us on our toes. We have to read up on allergies and intolerances – at the moment the big thing is gluten intolerance and most don’t know what gluten is.

are you seeing any trends in health related require-ments?

russell: That is a frustrating trend, because if you know you have allergies you should phone ahead and see what the chef can do, but if you turn up and then alert staff it takes 30 minutes of discussion back and forth over what we can or can’t do and you are starting on a negative. If they phone ahead the chef can prepare a nice appropriate menu and you start on a positive. This adds to experience and loyalty. Nev-ertheless, as chefs we need to make sure there are one or two items pre-set or pre made for dietary requirements.

gary: It is not as bad as it was as most guests are now aware they must notify in advance. At Rotana 90% of our guests are asked of allergies at reservation stage, and 10% won’t mention anything but, nevertheless, we have certain dishes gluten free and substitute dishes pre-arranged.

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IN ASSOCIATION WITH

vIShAl rAnE, hEAD ChEF,

LA PoRte des indes

nIrMAl SUDhAnShU, ExECUTIvE SoUS ChEF,

Le RoYAL meRidien Abu dhAbi

jay: We actually have a separate kitchen for allergies where everything is clearly labelled. We have to take package to table to show gluten free we can’t tell them ourselves.

himanshu: On one instance I had a lady come and she liked the food, she then insisted to bring her son who was highly allergic to many ingredients and he carried shots with him. When she asked me to do it I was scared, and she insisted on a weekend, so I had to say I will do it but not on weekend when it’s busy.

florian: It all comes down to communication. A customer comes in and the waiter says the client is allergic to onions but when you go out and talk to them you find it’s just the raw taste they dislike – there is a huge difference.

grant: With kids I will go the table every time if they have allergies.

jay: It’s about peace of mind – for a parent there is nothing more scary than your kid’s health. It takes two minutes and you all get peace of mind. We get 3-4 guests per day with al-lergies so we can’t have grey areas – anything to do with an allergen has to be dealt with by the chef. We can’t have them worry as they spent a lot of money on their vacation.

nirmal: In London you make reservation and pay in advance to ensure you get a seat and we can tackle the allergies or spe-cial needs in advance at booking. But even with such a stable situation people slip through, we had one couple come in, having someone book for them, and they said they were aller-gic to salt when I had a full restaurant. Chef said no problem, it will take 30 minutes to prepare, so please have some drinks

on us while they waited, and now they are regulars.

Are you always able to fulfil customer expectations?

vishal: This may works for hotels but not stand alone res-taurants. Demand will always be there but in depends on how flexible we can be and we plan our menu around what people will want rather than what we want to serve.

gary: This is where we must all invest in software like ‘Table for Me’ – a reservation software which irons out the difficul-ties of demands.

nirmal: Our guest tracking system lets us know that guest X is allergic to wheat or likes his steak well done. At certain stages in terms of stress of volume or VIPs we can’t always keep up with the system. jay: Every Starwood system in the world is linked into our system so we know globally the preference of our guests – even the pillow preference or slipper placement.

gary: The chef plays a big part in the outlet because guests can have demands but the chef needs to give a realistic expectation of what they will get – he needs to go to the table and give them clear indication of what the change will mean to the dish.

nirmal: When you meet demands you cultivate loyalty and ensure your business grows. Preferences motivate us to create something new. I started cooking at seven with my mother and was excited by the new dishes and new flavours. I think it really helps and we love it.

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IN ASSOCIATION WITH

rUSSEll IMpIAzzI, CUlInAry DIrEC-Tor, FooD & BEvErAGE,

LAfAYette GouRmet

GrAnT BrUnSDEn, ExECUTIvE ChEF,

fume

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how do you cope with fussy customers in a busy restau-rant and should you be required to?

nirmal: I love the challenge of meeting the demands, de-spite the rhythm being disturbed or feasibility. I like to pre-pare something new and exciting.

russell: At peak service if you get five guests on five tables with requests you will do it but it will slow service and im-pact on another guests and their restaurant experience. The knock on effect is there but not likely to stop us doing it.

jay: It must be taken on a case by case basis. In the hotel we have 3000 products in freezer compared to only 300 in a res-taurant so it’s a lot easier for us to chop and change,

florian: If they call in advance we will deal with situation ac-cordingly but in peak service it’s very hard. It’s not possible in a busy operation to create a new menu for every table.

hans: We must limit expectations – give them options to choose from rather than whatever they desire as we don’t want situation where we can’t deliver and have to say no. Choose within options available.

florian: It’s all about communication and being reasonable from both sides.

gary: The journey starts before guests arrive, with the pre booking. And then it’s all about communication because we often find when the chef visits the table the guest changes

their mind and tones down their demands.

nirmal: Fussy customer is a customer with an opinion – we must be optimistic and my team is. We are not hired only to cook, but for our interpersonal skills and how we tailor to the customers. So we must go out to meet the customer and we often we will find there is no allergy just a preference and we get the opportunity to. Wherever there is an opinion we need to maximise on it. These are the easiest to make loyal. Information is solid gold and rather than anticipate what guests wants get info first hand.

Do you ever face sustainability concerns from guests?

russell: We have all got responsibility globally to make sure we look at what we buy and what we eat. There are generation shifts in awareness. I was out with the family recently and my young daughter shocked us all – she had a go at the waiter for having hammour on the menu over cod, and I was so proud.Ten years ago it was a case of fly in whatever is needed but resources were there, then farms not cropped up overnight. But demand is now growing and so it’s coming to hospitality.

gary: There is a fantastic trend growing in Dubai towards organic and locally produced food. We do organic section with seven verities of locally grown tomatoes and guests al-ways surprised what’s available – it goes down really well with our clients.

russell: Dubai gets a bad rap internationally and it’s not true – we have some great food here and it’s our responsibility to show and promote that.


IN ASSOCIATION WITH

FlorIAn BECkEr, hEAD ChEF,

QbARA

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nirmal: It’s about bringing awareness to the situation, we have social responsibility to coming generations. We have started good initiatives like our Market to Kitchen and the Adopt a School, where we take the initiative to educate the kids on healthy eating. All hotels of Starwood adopt one school and do workshops in the school – how to taste, what to look for, what is fresh. Our kids menu now has nothing deep fried on it – roasted, grilled or boiled. We want to educate the masses it’s our responsibility to ensure future generations are better off than today.

gary: Going local is a win win situation for both – we get produce faster and guests get it fresher. If we create awareness farmers will produce more and government will give them fi-nancial aid.

nirmal: The trend for healthy eating growing everywhere – some don’t want to eat protein, some want to lose weight, some want to cut out cholesterol. A few years ago we never heard of quinoa and now it’s everywhere. Now, Teff – ancient grass from Africa and it will be the new quinoa. What was once necessity is now a preference and trend. As operators we must respond to win loyalty.


An educAtion in chocolAte l’École’s pastry chefs are trendsetters who enrich the culinary heri-tage with their creations and know–how, through interacting, sharing, and transmitting techniques in the 70–plus countries where valrhona operates, including the UAE as Catering News ME discovered

Valrhona is a French choco-late manufacturer that has been supplying the finest gastronomy profession-als since 1922. Created by a pastry chef for pastry

chefs, the company devotes the entirety of its expertise and passion to purveying exception-al chocolates.

Valrhona has a constant drive for innova-tion, and since its foundation in 1922, has consistently offered its customers exceptional products, accomplished services, and events of the highest quality.

“Between the launches of Guanaja – “the world’s bitterest chocolate” – in 1986 and Dulcey blond chocolate in 2012, and be-tween the births of the World Pastry Cup in 1989 and the Cité du Chocolat Valrhona in 2013, we have travelled many wonderful roads,” said Zeyneb Larabi, Area Manager

MEA & India.Established in 1989 by Frédéric Bau, a

visionary pastry chef with a passion for his trade, L’École du Grand Chocolat Valrhona, Valrhona’s training school, has made its mark over 25 years as the showcase of know-how, quality and creativity.

L’École now has extensive interna-tional reach thanks to its schools in Tain l’Hermitage, Tokyo and Paris-Versailles, with one opening shortly in Brooklyn, New York; and its 25 pastry chef instructors, who work across the world.

L’École’s pastry chefs are trendsetters who – through interacting, sharing, and transmit-ting techniques across continents – in the 70–plus countries where Valrhona operates – enriching the culinary heritage with their creations and know–how. Expert in every pas-try and confectionery specialty, these talented and readily-available craftsmen epitomise Valrhona’s commitment and inventiveness in

their service to culinary professionals.More than 10,000 customers from the

USA, Japan, Korea, Mexico, Canada, China and the Middle East have placed their trust in Valrhona. L’École conducts an array of assign-ments including training courses, continuing professional education, and customised tech-nical consulting. L’École du Grand Chocolat is now a strong, recognised brand that con-tributes to Valrhona’s global reputation. It is a community of chefs identified by their uniform: the jacket, red collar and waistband.

Recognising the UAE as a hot bed for gour-

cAse studY

" the less experienCe stuDents have the

More attention i will give theM, anD if i

feel stuDents Can un-DerstanD More i will

push further"


met talent across the Middle East, Valrhona has been running training courses through-out the region for the past three years. Catering News ME attended a recent class at the Top Chef culinary school in Dubai for an education in the art of chocolate.

“The idea of these training courses is to bring together 8-10 people so we have a truly hands on class where they can touch, smell and handle all the products,” says Zeyneb.

She adds: “Most of our students come though the Valrhona client services and others we target as a product introduction, so it’s an initiation for

some and further education for others.”Valrhona has been offering these courses

in Dubai, and the Middle East region, for the past three years, free through its client servic-es unit and otherwise charged at AED 3,000

per student per day.Zeyneb adds: “Today’s course was for UAE

pastry chefs, and next time it will be VVIP chefs, as we choose a new topic and a new profile of student each time. Last year we opened the courses up to the greater MENA region through-out the year, taking students from Cyprus, Ku-wait, India, Saudi and Greece.”

Working alongside Zey-neb is the course tutor, chief pas-try chef Franck Wenz. This Frenchman and

self-confessed foodie spends as much as 25-30 weeks a year travelling across the region, including North Africa, Morococo, Algeria, Tu-nisia and Saudi Arabia, and the UAE, and he made the trip to Dubai eight times last year.

Frank tells us: “Some countries are more mature than others, but the UAE covers the whole region and is becoming a sweet hub for chefs to travel to, so this is where we offer our

" soMe Countries are More Mature than others, but the uae Covers the whole region anD is beCoMing a

sweet hub for Chefs to travel to"

cAse studY


1922 Pastry Chef Albéric Guiron-net creates La Chocolaterie du

Vivarais in Tain l’Hermitage

1939 Albert Gonnet, a chocolate maker in Chambéry, purchases the

chocolate factory

1947 The ‘Valrhona’ brand is cre-ated. The name is a contraction of Vallée du Rhône (Rhone Valley).

1966 Valrhona’s reputation gradu-ally takes shape under the guid-

ance of Messrs. De Loisy and Gelet

1984 The Soparind Bongrain Group breathe new life into Val-

rhona

1986 Valrhona revolutionises taste with the launch of ‘Guanaja’

70% cocoa

1989 Opening of the Valrhona École Du Grand Chocolat Cofound-

ing of The World Pastry Cup

1992 Acquisition of the El Pedre-gal plantation in Venezuela to save

the ‘Porcelana’ cocoa trees

1997 Creation of Valrhona cus-tomer loyalty program

1998 Launch of Gran Couva, the 1st Chocolate Millésime

2006 Creation of Fondation Val-rhona Pour Le Goût

2010 Publication of the ‘Encyclo-paedia of Chocolate’

2012 Awarded one of ‘The most socially responsible companies’ by

Great Place to Work Creation of ‘Dulcey’

2013 Launch of Valrhona TVInauguration of Cité Du Chocolat at

Tain l’Hermitage

2014 25th anniversary of Valrhona École Du Grand Chocolat

day classes and in the rest of the region we go to our clients’ premises for technical assis-tance and to introduce our products.”

Frank reports that the enthusiasm levels and gratitude to the tutor is much higher than in Europe. “They never say 'I know', they just listen and apply.”

“Nevertheless, the less experience stu-dents have, the more attention I will give them, and if I feel students can understand more I will push further, so the limit of

learning comes from the students. “All my students have the right to leave

my course with the same knowledge. We must adapt to our students not the other way around.”

Each class Frank runs is geared to the ex-perience of the students. “If we invite execu-tive chefs they don’t work a lot in the kitchen, they are more concerned about sharing tech-niques, tips, plating ideas and cost saving plans, etc.,” he says.

cAse studY

Sanaa Katir has been a pastry sous chef with ChoCo’a for just two months, having previously worked in the Address, Dubai Marina. As a cake maker and chocolatier for corporate clients, Sanaa felt the

Valrhona training was so vital to her development that she took a vaca-

tion day to attend.She says: “I’d previously done some in-factory training, but this was my first Valrhona training course and I learnt a lot today. I brought all my questions and confusions about the product and got everything

answered.“The tutor was attentive and quick

to answer all questions and to find a way for us all to understand. Since the moment I entered the class I have been learning, and the day

past very quick. “I now see that I was making so

many mistakes before and going forward I will make sure I always use

the techniques I have learnt and I will transfer the message to my work

colleagues. I would return tomor-row – any time and day – because I

know I will learn,” adds Sanaa.


Visit us online and discover 100s more creative productsfacebook.com/muddle.me.onlinetwitter.com/muddlemeissuu.com/muddlemewww.muddle-me.com

email: [email protected]. Box 57245, Dubai, UAE

tel: +971 4 354 5220fax: +971 4 329 8283

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"ultiMately, it’s iMportant for valrhona to have Clients that unDerstanD what they Do anD what MaKes quality fooD"

“Ultimately, it’s important for Valrhona to have clients that understand what they do and what makes quality food. If our clients grow we will grow. This is education.

“Nobody really knows what chocolate is and to educate the people it is not just for Valrhona but all consumers. It is our job to

raise standards in the kitchens. And more and more the quality and variety of food here in Dubai is improving,” says Frank.

Frank believes that the courses offered not only raise the levels of education in choco-late but also allow participants to share ideas and to benefit from the shared global experi-

ences here in the UAE. He adds: “When we talk to different pas-

try chefs we also learn about local markets, standards, eating habits, tastes – this is only possible when we share, which is why it’s important for us to continue running these courses.”

cAse studY

Filipino Gina Delusa has worked in the kitchens at the Atlantis Hotel, the Palm, for three years, having worked as an a la Carte

Pastry chef in the Amorita Resort, in Manila the Philippines, previ-ously. For the past year the commis chef has been promoted to

the chocolate room, preparing all the chocolate garnishing, so she was delighted to receive the invitation from her Executive Pastry Chef Patrice Cabannes to attend the Valrhona training. “The tutor was very nice and delivered his lessons slowly and clearly with a

lot of energy and enthusiasm,” says GinaShe adds: “I’m so happy. This is my big opportunity to learn about chocolate – not just garnishing but also in mixing the products and

enhancing the product.“Before I never knew of these step by step processes; like how to emulsify the chocolate, the importance of mixing it well, or the

proper tempering techniques. I learnt that simple is elegant – there is no need to add many flavour profiles or ingredients.

“Now I can return to my restaurant and I can share the learning with my colleagues and be of more use in the kitchen. I will ensure

we all adhere to the standards properly.”

Jeremy Grovalet, executive pastry chef, Sofitel Down Town Dubai and Abu Dhabi Corniche, has attended

several Valrhona classes himself, but on this occasion he was too busy so he sent along his sous chef Shan-

muga Raja. Jeremy says: “I knew it was nice for him to get out of the kitchen and learn. He is always thirsty to learn.

These courses are really technical and teach a lot to the chefs – not just making cakes but the technology

of the products.“Afterwards he will share all the knowledge with the

whole team – everybody can learn from each other. We as chefs are like sponges we absorb everything.

“I will send a colleague to every course, every three months, because using these Valrhona products in our

kitchen is very important for us.“The tutor is very professional, loving to share his knowl-edge, and this kind of course is unique in Dubai and so is this school of Top Chef – but we certainly need more.”


Having recently introduced the Mega Jaws bottle crushing machine to Jumeirah Mina A'Salam, Jumeirah Al Qasr and Madinat Jumeirah Conference and Events Centre, we are pleased with the simple and efficient way this

machinery operates. The results of this glass recycling process are a successful contribution to our reduce, reuse, recycle environmental initiatives. Margaret Paul, Resort General Manager, Madinat Jumeirah


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Born in Madrid, Omar Allibhoy’s career really took off after train-ing under the watchful eye of three

Michelin starred chef, Ferran Adrià, and he has since worked at a variety of restaurants, including Gordon Ramsay’s Maze, where he was described as ‘The Antonio Banderas of cooking’. He then went on to launch El Pirata de Tapas, to huge critical acclaim, and at the end of 2010 he launched his first Tapas Revolution, which has come to win recogni-tion within the industry.

Best known for being the founder and owner of the critically acclaimed Tapas Revolution chain, as well as appearing on popular television programmes includ-ing, Sunday Brunch, The One Show and Masterchef, Omar created a Chef Special’s Menu for jones the grocer from his book, Tapas Revolution, and he also conducted a series of cooking masterclasses and cooking demonstrations in Abu Dhabi and Dubai.

Omar worked closely with the students, guiding them through his recipes for paella Valenciana (paella ‘valencia’ style) and crema catalana (catalonian custard pots), which they later got to sample, and the Ca-tering News ME team, being all spoons in the kitchen, went along to meet the chef and to get a well-needed cooking lesson.

When did your passion for food first begin and who nurtured it?I started cooking with my mum at home, helping her to make dinner every evening. This developed into a real passion and a career after. None of my family are chefs but food has always been a really big focus in our home.

how did you secure training from three Michelin starred chef ferran adria?It was a coincidence, a friend of my older brother was working for him and he knew I was a keen young chef who was fascinated by him. He told me I should apply for a job which I did.

what did the training of ferran adria mean to you and how did it develop you?It made me who I am in the kitchen: his tech-niques and love for the ingredients shaped me.

As well as the good and friendly environ-ment in his kitchens as opposed to the very aggressive atmosphere of some other kitchens I have worked in.

It made me realise people perform better when working in a nice environment. Some-thing very important that I took with me was how well organised they were; organisation

is the key to every successful operation.

Why did you choose to take your talents to london?I wanted to learn English and develop my technique with other cuisines.

how did you get involved with gordon ramsay’s Maze?It was my third job in London; I heard that Jason Atherton was a great head chef at Maze and doing fine dining tapas. That caught my eye and it was the reason I wanted to experi-ence how they understood tapas in London.

How did you find working with Gordon – was he a good tutor – was he always angry?He wasn’t in the kitchen ever, it was Jason’s kitchen. I only saw him 3-4 times in the kitch-en and yes he was very picky, as you should be, but never that aggressive as on his shows.

what led to you launching el pirata Detapas?I lost my business just before and I thought it was time to give the best I could at making the best tapas bar in London. I was given the opportunity so I jumped at it and we did pretty well for a couple years until the owner backed me up to do Tapas Revolution.

How did you manage to open your first, and now critically acclaimed, tapas revo-lution in Westfield London?After El Pirata Detapas was a terrific success it was natural that I wanted to do something for my own. The owner backed me up as he believed in what I could deliver and the rest is history.

A SMALL BITE OF SPAIN IN DUBAIAcclaimed chef, author, restauranteur and television personality omar Allibhoy headlined jones the gro-cer’s Taste of Spain, from 13 to 26 April, and Catering News ME went along for a lesson in the art of Tapas

oMar allibhoy


ST_Anz_M-iClean_90x242_GB_Sonder.indd 1 26.03.15 14:05

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what did it mean for you to have your own restaurant?It means a lot to me as they are a very personal interpretation of the tapas bars I grew up going to in my hometown of Madrid. I was awarded Young Entrepreneur of the Year, which has been a great honour to be recognised by the industry and know that they believe what I have done is pretty unique. This really means a lot to me.

How soon after the first did you open the branch in Bluewater?I opened the Bluewater branch just a year later. Following this, I then wrote the book Tapas Revolution, and we have recently just opened Shoreditch two months ago.

What further expansions do you have for this brand?We are planning to open in Birmingham, Sheffield and Newcastle in the next 12 months. We really want to spread the revolution!

how did you come to get involved with jones the grocer?They got in touch as they wanted to create an authentic Spanish menu for their stores and, given that we share the same beliefs in respect to quality food, it was a natural collaboration. I am so ex-cited to see it live as we have been working very hard at the recipes and the menu. We hope customers love it as much as we do.

what interests you in coming to the uae?My most important mission is to make sure that the food we serve at jones the grocer is as good as it can be, and to be a lot of fun. I hope to get a bit of time off to walk the streets too.

Have you any experience or knowledge of Spanish food in the Middle east?Not at all. What matters is the knowledge and experience of Spanish food in Spain, because that is what I am bringing.

Do you hope to open a new restaurant here and, if so, will it be a new or existing concept?I would love to with a bit more time, but we are not ready yet. We will have to grow significantly more in the UK to have the solid team required to be ready to jump to UAE.

the fourth installment of the celebrated jumeirah restaurant Week dining event takes place from 14th to 23rd May. This

10-day culinary extravaganza is a unique platform for us to show-case our incredible variety of cuisines and epicurean experiences to discerning diners.

This year, 42 Jumeirah restaurants spread across multiple loca-tions will be participating. From long-standing treasured favourites such as, Pierchic, Segreto, Noodle House, 360 Restaurant and Der Keller through to lesser-known gems such as Naya, D&A and Perry & Blackwelder’s (P&B’s). Our goal is to highlight Jumeirah’s ex-ceptional culinary talent and prestige, along with our diversity and originality, via three-course set menus at each partaking restaurant. For UAE residents and visitors alike, Jumeirah Restaurant Week is a chance to explore the best of the portfolio’s innovative and trend-setting restaurant concepts.

it goes without saying that a huge amount of meticulous planning and preparation is required for an event of this calibre and scale to run smoothly. The entire culinary and front of house teams, from head chefs and F&B to marketing and GM’s, must all be on the same page at the same time. Then there’s the behind-the-scenes work that goes on back of house such as preparing the food itself.

to start with, each of the participating restaurants has been se-lected to illustrate not only a wide variety of cuisines but also the broad range of price points and dining experiences, which fall under the Jumeirah umbrella. Once the venues have been decided upon we then assess the individual style of each operation i.e. whether it offers casual, premium casual, high-end or signature dining, before deciding upon the price point for a three-course dinner at each venue.

The next task is to begin planning the menus themselves. Our Jumeirah Restaurant Week menus offer restaurant-specific items in-cluding signature recipes, seasonal delicacies and new dishes created exclusively for this event. Dishes, which we feel best represent the concept and overall experience of each restaurant. As well as show-casing the exceptional quality of our food, which is always prepared using the finest and freshest ingredients. The event allows us to cre-ate accessibility to key restaurants. Essentially we want visitors to be able to afford to enjoy several of our restaurants during the week - perhaps restaurants that they would not normally dine in.

New for this year we will be offering a Jumeirah Restaurant Week wine package. Director of beverage, Ian McEvoy, along with his team of beverage managers, have crafted wine selections at cor-responding menu price points to further enhance guests’ overall dining experience.

Another integral part of the planning is an effective market-ing strategy which communicates Jumeirah Restaurant Week’s USPs to the public and creates a buzz around the event. Educating the UAE’s residents and tourists alike - not just about Jumeirah Restaurant Week but also about our new or lesser-known restau-rants – plays a critical part. For example we want diners to enjoy discovering newly-opened naya, which serves north indian cui-sine; American-style smokehouse Perry & Blackwelder’s (P&B’s); quintessentially British gastro pub, D&A; and classy Italian fare at Alta Badia. With the campaign focusing on – ‘your restaurants, your city, your experience,’ Jumeirah Restaurant Week allows din-ers to create their own culinary journey.

Chris Lester, Group Executive Chef, Jumeirah Restaurant Group Dubai, lifts the lid on the detailed planning and prepping that goes into making Jumeirah Restaurant Week a unique event

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PICKY EATER TURNED PRO CHEFWith outlets in Barcelona, Sao paulo, Instanbul, verbier, Mumbai and Madrid, two-stared Mi-chelin chef Sergi Arola launched his first restau-rant in the Middle East on 23rd April. Ahead of the opening of p&c by Sergi Arola, in the Shagri-la hotel, Abu Dhabi, Catering News ME caught up the Spanish celebrity chef and restaurateur

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Born in Barcelona, Arola grew up in Olesa de Montserrat where he lived with his grandfather, Joaquin Arola

Giralt. His early aversions to food were what drove him to make his own dishes by modi-fying homemade recipes, with the help of his grandfather, who despite being a “bad cook”, was a gourmet experience in France and Spain.

“My grandfather inspired me as a young boy to enjoy cooking, as we would cook to-gether, from just 10 years old. I was a picky child, I wouldn’t eat anything so I started to create meals, because I wanted to eat some-thing I liked and then I realised that it was my passion,” says Arola.

In the eighties, as a result of his hobby and his ease in the kitchen, he decided to study at cooking school but soon fled to play electric guitar in a pop-rock band called "Los Canguros".

With the need to pay for his studies and to help cover expenses at home, he returned to the kitchen and began to work in small res-taurants in the Gracia district in Barcelona. Working at the Traiteur ‘Bernia’ under the guidance of Frans Maertens, he discovered nouvelle cuisine, through the Robert Laf-font collection of books. “The first book to fall into my hands was ‘Ma Cuisine du Solei’ by Roger Verger,” he adds.

“After three years, I joined L'Aram, a small restaurant in Aragon Street in Barcelona where Alex Montiel was the chef. Here I was steeped in creative cuisine, working at the cu-linary cutting edge... Never before had I found the same passion in the kitchen that I had in music, a professional passion that I would fo-cus entirely on. We formed a multidisciplinary group of cooks, sculptors, painters, etc. called Joves amants de la Cuina, which was our first attempt at creating a "serious" movement in Spanish modern cuisine,” says Arola.

In 1994 Arola became part of the Talaia Mar team in the restaurant of Ferran Adrià in Barcelona. Arola adds: “It was in the Ta-laia where I first came in contact with Ferran, who invited me to work closely with him in his creative workshop, which at that time was done in the evenings in the kitchen of Talaia Mar between services. It was during these afternoons that Ferran gave me advice and taught me analytical skills and self-discipline, the essential skills to develop a coherent man-ner in cutting-edge cuisine.”

Arola went on to work in El Bulli, and in August 1997, when the restaurant received its third Michelin star, Emilio Salaberri and Juan Uriarte offered Arola the opportunity to take charge of a small restaurant on Dr. Fleming Street in Madrid. Called La Broche, it was a neighbourhood restaurant and the perfect size for an aspiring chef.

In early 1998, Arola met his future wife, Sara Fort. He says: “We had met in a book store in Roses, during my time at El Bulli, but when we met a second time she joined our team, self-taught with no previous experience. We began a life in common that apart from our profes-sional success, has given us our two daughters, Carla and Ginevra Arola Fort.

“My two daughters are my biggest achievement, they are my proudest mo-ment and I love them more than I ever thought possible. I am a cool Dad, I’m like Peter Pan, I never grow up and my girls love that about me.”

In fact 1998 proved to be a very significant, year because it coincided with El Bulli being awarded its first Michelin star. Arola adds: “By that stage we decided that our restaurant,

permanently filled, was too small. It was the time to make the leap. So in 2000, through an agreement with Occidental Hotels, we opened our new restaurant in the basement of the Hotel Miguel Ange.

“From 2000 to 2007, without interruption, we obtained and maintained two stars in the Michelin Guide. We were the first hotel res-taurant to receive this rating.

“In March 2004, inspired by the work of my admired colleagues – "NOBU" by Gaston Acu-rio, and "SPOON" by Alain Ducasse – I opened a restaurant with a more casual concept at the Ritz Carlton ‘Arts’ Hotel in Barcelona,” he adds.

With a 100% Mediterranean concept, and a menu of tapas, cocktails, drinks and music, Arola restaurant has established itself as a so-cial and culinary reference.

With public approval and critical acclaim, they opened another Arola restaurant in the Ritz Carlton Penha Longa Hotel, just 20 ki-lometres from Lisbon, in Portugal, in 2008.

At the same time the La Broche restaurant was closed and reopened as ‘Sergi Arola Gastro’, with the husband and wife team being the only partners. “This was our way to recover the magic

that we had lost since our incep-tion in Dr. Flem-ming Street,” says Arola.

"i was a piCKy ChilD, i woulDn’t eat anything so i starteD to Create Meals, beCause i wanteD to eat soMething i liKeD anD

then i realiseD that it was My passion"

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MAy 2015 CATERING NEWS ME 39

Meanwhile, the pair opened Vicool a healthy, simple and affordable concept in Roses, in 2007, offering small dishes of healthy and organic produce. “In 2009 the Michelin Guide gave our small restaurant on Zurbano street two Michelin stars in the same edition, for the first time in its history in Spain guide. We believe this fact supports our decision,” says Arola.

“I opened my first restaurant when I was 27, and by then I already had 10 years of ex-perience. I’m very disciplined when I work, I strive to be the best I can be in everything I do,” he adds.

Ahead of the opening of p&c by Sergi Arola in the Shagri-La Hotel in Abu Dhabi, Arola spoke to Catering News ME about his new shar-ing concept.

He says: “I want everyone to enjoy the res-taurant experience. The table is a place of laugh-ter, friendship and love. For me, flavour is the most important part of cooking a great meal.

“I am a big fan of 80’s classic French cui-sine as it was my initial cooking education. My cooking style is simple; I take the compli-cated and make it simple. I see style as part of the process, it comes through creativity, and I feel like I’m always learning. Creativity is in everything we do. I don’t care about trends in cooking. I like to stay loyal to myself, and my personal style is always evolving. I care more

about music and guitars,” he says.Arola believes that his style of cuisine will

fit in to the current culinary market here in the UAE very well. He adds: “Spanish and Arabic cultures both have a strong heritage; we have that in common. We both enjoy shar-ing food with our loved ones, the Spanish have tapas, and the Arabs have Mezze, both countries put on an elaborate spread for their families. We love to eat!

“We have lots of Arabic customers in Is-tanbul, this will help influence my style over here. As in Istanbul I will not be using pork of alcohol in my menu, we will also source as many local ingredients as possible which should cause a natural fusion for the menu.

“On my next visit I plan on exploring res-taurants in the Middle East to get further in-spired,” adds Arola.

He says: “There is a lot of common ground between the UAE and Spain. In the South of Spain, Andalucia, there is a big Arabic in-fluence which has been there since the 8th Century. There is similarity in how we eat and share food and dishes with family and friends. There is also Arabic influence in the art from the south of Spain, I love art. Gaudi is my favourite painter.”

A common thread throughout all of Aro-la’s restaurants has been the importance of food sourcing, and it is something he will

focus on with his new outlet. “Working with Shangri-La means I am guaranteed a high quality of products from the right suppliers – we have access to everything here. I will be leaning on their expertise and experience to make the right choices.”

In terms of locally sourced, seasonally sourced, or organic, Arola says that the car-bon footprint of the restaurant is most im-portant to him. He adds: “We will source as much local produce as possible. The Middle East has amazing spices, and tastes. This is where East meets West.

“Working with the Shangri-La Qaryat Al Beri, Abu Dhabi, allows me access to great lo-cal and international suppliers to create my dishes… ingredients are very important to me.”

When it comes to the restaurant, Arola says that everyone must try his signature dish, which is Patatas Bravas. “It’s a simple Spanish dish, but it’s my specialty that every-one must try. It has the Arola stamp on it.” But when it comes to cooking at home his comfort food is even simpler, opting for cold meats and sharing plates. Arola says: “I like to sit with my family and friends, around the table, sharing food and enjoying the experi-ence. I want this to reflect in the restaurant. This is being home, and comfort for me. Just Iberico ham and a glass of fine wine, I could eat that for every meal.”

"never before haD i founD the saMe passion in the KitChen that i haD in Mu-siC, a professional passion that i woulD foCus entirely on"

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40 CATERING NEWS ME MAy 2015

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The Hygiene & Quality Manager of Royal Catering in Abu Dhabi, Ghida Walid Sarieddine, explains to Catering News ME the impor-tance of food safety, standardisa-tion, assessment and training.

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Keeping up impeccable hygiene standards is imperative in the Food and Beverage industry. Food safety systems in the UAE are increasingly becoming more standardised, according to interna-tional best practices and the codes of practice issued by aDfCa (Abu Dhabi Food Control Authority). Having the government set detailed rules and regulations on how to keep hygiene up to a high standard is a sure-fire way to monitor and control the standard of catering and F&B companies in the UAE.

following aDfCa’s guided codes of practice and CoDex alimentarius Commission standards helps set your food safety management system (FSMS) up efficiently, and enough im-portance cannot be given to having such food safety systems in place. Future trends will see more focus put on the proper implementation of the GHP (Good Hygienic Practices) and HACCP system (Hazard Analysis & Critical Control Points) and on managing these systems (i.e. FSMS) and using them to drive continual improvement.

Moreover, facilitating and encouraging a strong and positive food safety culture is extremely important for the proper imple-mentation of the FSMS. In terms of the HACCP system, the hazard analysis and validation process is crucial to food safety and becoming more understood within the food businesses. A special focus is placed on conducting a proper hazard analysis that identifies all hazards (i.e. salmonella in chicken) and de-termining a control measure (i.e. thorough cooking of chicken).

in addition, food businesses need to ensure that they validate the effectiveness of all their control measures (i.e. cooking the burger in the over at 180C for 15mins results in a safe burger of an internal temperature of 70C for two minutes, as per aD-FCA regulation). Another important aspect of FSMS is produc-ing SOPs (Standard Operating Procedures) tailored to the com-pany’s procedures and processes which can be used in training staff members.

at royal Catering, we produce pictorial sops that help in training. As the above-stated trends increase further, the food safety standard in the F&B industry in the UAE will also im-prove, something which will benefit the country immensely.

by being aware of aDfCa regulations, codes of practice, in-ternational databases and the latest peer-reviewed articles on food safety, food companies are able to keep up to date in terms of food safety. A lot of valuable information can also be gathered through international and local food safety events, conferences and workshops, thus helping food safety practitioners to gather all the latest requirements, legislation, standards and implemen-tation techniques.

Maintaining superior standards in hygiene in a company the size of royal Catering involves a lot of co-ordination, communi-cation and commitment from all involved. The journey begins by


training all employees and making sure follow-ups are constantly done to see that the implemented systems are being rigorously fol-lowed. Supervision and continuous audits and inspections are also key in enforcing continual food safety improvement, as well as re-warding employees with recognition and incentives when they fol-low the FSMS properly.

When working on large events, such as the Abu Dhabi Formula One Grand Prix, many months of training and implementation take place ahead of the event. Clear instructions, simple SOPs and forms, strategic contingency plans, training plans and a communication ma-trix have to be in place for an event such as this. When it comes to surveying the food safety at an event, it is imperative that a site visit is done prior to planning, ensuring the approach to food safety is pro-active and any possible problems can be forecast ahead of the event.

As well as working with ADFCA to achieve the HACCP certifi-cation, it is also necessary for food companies to have the ehsMs

(Abu Dhabi Environment, Health & Safety Management System) from ADFCA, certification that Royal Catering was the first company to be awarded. Moreover, just like companies in other industries, it is beneficial for food businesses to have the ISO 9001 for quality man-agement system in place. Royal Catering has all these certificates, in addition to the iso 22000, which carries a full system of implementa-tion involving full management commitment and compliance from all team members.

as the uae food industry continues to grow and in order to be in-ternationally recognised for its expertise, systems such as acquiring HACCP through ADFCA should be taken up by more companies in the UAE. Royal Catering was the first company to get approval for its FSMS through ADFCA, a recognition that came about after years of working closely with ADFCA. With the constant support of the government to improve food safety measures and monitoring systems, food prepara-tion and hygiene standards in the UAE will continue to improve.

“as the uae fooD inDustry Continues to grow anD in orDer to be internationally reCogniseD for its expertise, systeMs suCh as aCquiring haCCp through aDfCa shoulD be taKen up by More CoMpanies in the uae”

MAy 2015 CATERING NEWS ME 43

VieWPoint


The Junoon brand first opened in New York City in 2010, earning a Michelin star for four consecutive

years. With a firm focus on globalising the

brand the founder, ceo, and restaurateur Rajesh Bhardwaj opened his second outlet in the Shangri-La Hotel, Dubai in January. Today he has plans to open 12 Junoon out-lets globally, in key cities like Shanghai, Hong Kong, and Singapore, with an eye on London for his third outlet. “Dubai is becoming a business and tourism hub and

it’s close to India with a huge presence of multi cultures,” says Bhardwaj.

Covering 5,000 square feet, the 145-seat restaurant in Dubai marks the be-

ginning of the ambitious international expansion plan. In describing the restau-rant concept, Bhardwaj says: “We wanted a restaurant serving Indian food not an Indian restaurant.”

This India originated in the late 90s in New York, when Bhardwaj opened his Café Spice brand, changing the concept

of Indian dining in the US. “I wanted to take Indian food to New Yorkers not Indi-ans, so I wanted a non-intimidating space. I wanted a modern French bistro design

selling Indian food.”Also, both the New York and Dubai

restaurants have an American chef and a mixed kitchen team, so as to bring in modern techniques not used in Indian dining, which is traditionally more artis-tic than science. Bhardwaj says: “For me cooking is a blend of the art of the chef

“we wanteD a restaurant serving inDian fooD not an inDian restaurant”

Junoon, the Michelin-starred Indian restaurant concept from nyC spearheaded by Chef vikas khanna, opened in Dubai in January and Catering News ME met with the founder, ceo, and restaurateur rajesh Bhardwaj to discuss the restaurant’s concept and design

FUSION bY TECHNIqUE NOT TASTE

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and the applied science of his techniques. Saying that, we don’t do fusion food – we have a fusion of technique not flavour.

“Today the wold has become very small with international travel and social media, but in the 90s nobody knew of India. By changing the restaurant ambience, the only difference between us and the popu-lar European bistros was the food served and nothing else.

“This idea was unique and intrigued a lot of big design names to pitch, but they were all traditional restaurant focused. Eventually we came across Tarik Currimb-hoy, an architect and designer who came to the US at 16 to be a sculpture and painter.

“He had lived in the western world most of his life but understood Indian

routes and principals.” Following the suc-cess of the NYC outlet, Bhardwaj wanted to ensure he retained the winning formula without adopting a cookie cutter design.

He says: “We have the same concept here in the UAE but not the same de-sign – aside from the core Junoon DNA elements. For instance, the table design, décor and kitchen style are all different, because I have a lot of crossover of cus-tomers, from New York to Dubai, and I don’t want them to find it boring. Each space must have a different feel to it. But food concept and service – 70% is consis-tent and 30% adapted to local market.”

The Manhattan Junoon’s ‘tree of life’ theme was conveyed with bronze palm trees symbolic of Dubai. As a mythological Bud-

dhist feature, the tree of life was made of eleven huge panels of bronze here in Dubai, compared to stone in New York. “This was a very painful process because in the UAE it is very difficult to get the right equipment and the skilled workers,” adds Bhardwaj.

The restaurant’s dining room and open kitchen – another New York hallmark –merge as one, woven together by the palm arches, while a private dining area is sec-tioned off by a huge wooden antique arch, which is over 200 years old and sourced from a monastery in India. “It was actual-ly one piece of wood but we couldn’t ship it that size so we had to be cut into panels with invisible joining,” adds Bhardwaj.

Bhardwaj and his team went to exhaus-tive lengths to secure the right fixtures,

“for Me CooKing is a blenD of the art of the Chef anD the APPLIED SCIENCE OF HIS TECHNIqUES. SAyING THAT, WE DON’T DO fusion fooD – we have a fusion of teChnique not flavour”

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fittings, and décor. With the New York restaurant covering a total of 17,000 sq. ft. it is over three times the size of the outlet in Dubai, which presented prob-lems in its self.

Bhardwaj says: “I designed the kitchen myself and it was entirely custom built by Quality Kitchen. It was particularly chal-lenging with the small space here as, for instance, we needed a lot of refrigeration, so every nook and cranny was utilised.

“We took the space in April 2014, started designing in May and construction began June, but we couldn’t open until January this year.

“In New York we fitted out 17,000 sq. ft. in 13 months, but it took almost 8 months here for such a small restaurant. One reason for the long fit out was that contractors are not very evolved here,

compared to international standards.“But worse still, Dubai surpasses New

York by as much as 70% in terms of costs. Everything has to be imported here and you have to go through specific dealers with their own mark-up.

“The timing and delivery was another huge challenge. The heat lamp finally ar-rived one month after the restaurant was opened, and I had to import the wine cool-ers myself from the US. I had them flown over by air – upright not lying down, which is more expensive – and I got all the adapters for voltage fitted locally and they were still 70% cheaper than I was quoted here in Dubai,” adds Bhardwaj.

Key to the design concept of both New York and Dubai outlets is the open plan kitchen, which showcases what Junoon specialises in, in terms of the five ele-

ments of cooking – with the tandoor or grill, the sigri or open fire, the handi for sauces, the tawa for griddling and the stone patthar. “People are enamoured by this concept, so it’s important to be able to show it off,” says Bhardwaj.

Another key concern for Bhardwaj was the air conditioning of the restaurant. He explains: “Most Indian restaurants leave your clothes smelling of curry, which is unacceptable in a fine dining venue. It cost us a lot to design this air handling unit, but it’s worth it. For me the kitchen is the heart of the operation.

“We needed to maintain a negative air pressure of 10% in the kitchen so the ex-traction pulls the air from the restaurant, and the entire kitchen ceiling is a hood with six extraction points.”

The kitchen has its own fresh air supply

“this was a very painful proCess beCause in the uae it is very DiffiCult to get the right equipMent anD the

sKilleD worKers”

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and air conditioning, using German tech-nology, supplied by GIF, at a cost of Euro 80,000 just for extraction, and the overall kitchen design cost close to $500,000.

Rima Ghourani, Quality Kitchen sales manager, was happy to discuss the detail-ing and procurement of the kitchen equip-ment. She says: “After many meetings with the owners and studying both the menu re-quirements and space we had available, we started the design process and the equip-ment selection, then ordering and manufac-turing, moving to installation and commis-sioning, and our never ending after sales services. The whole process from scratch to a functional kitchen took about 5 months.

“Starting in the design process we had a clear idea of the requirements of the chef, and used our experience to choose the brands that could best serve his production

process, including: Electrolux cooking line; Corico fridges; and Jumbo tandoors.

“During the equipment search pro-cess our design team was working on the kitchen layout to ensure the best usage of space and an easy flow of production pro-cesses while taking into consideration all the Dubai municipality regulations. After many drafts the final design was approved so we ordered the equipment from our suppliers, and we started manufacturing the stainless steel products in our factory.”

The kitchen is an open show area, with the capacity to serve up to 200 customers, so a huge collaboration was made between Quality Kitchen and all the partners in ID, finishing contactor, main contractor, MEP and the owners, so as to minimise prob-lems and to get the best outcome, and bal-ance between the beauty of the design and

the efficiency of the production process.“Junoon has a very unique style and a

big challenge for us was the idea of hav-ing an open kitchen in such a small area, housing a huge amount of equipment in an elegant and hygienic way, while remaining municipality approved,” says Ghourani.

Having been open for three months now, Bhardwaj is happy with the level of traffic the restaurant is getting and its feedback from customers. He says: “Fine dining restaurants take at least six months to gain traction, but we are happy with the reviews we’ve been getting so far. It’s very encouraging. Especially with social media, which can be great or kill you – you live by the sword and die by the sword.

“Once traffic comes in it’s up to us to re-tain it, as I find that 20% of our regular cli-ents generate 70% of our business,” he adds.

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Fine Dining GETS CASUALToM & SErG is a new concept to Dubai, serving fine dining ingredients in a relaxed and casual cafe, as the founder Tom Arnel told Catering News ME

tom Arnel, a chef and foodie from Melbourne and Sergio Lopez, a sav-vy businessman from Madrid first

crossed paths back in 2011. Together they had one aim… to make great, specialty coffee and nutritious, gourmet food accessible to all of Dubai’s ever growing population, in a place that’s honest, causal and above all, easy to be in. It took 2 years, 4 months and 17 days to build TOM & SERG, in the Al-Joud Centre in Al Quoz, but today it is one of the city’s most popular casual diners, with every dish and cup crafted with love and respect for the ingredients. Catering News ME was lucky to get an invite to dine with Tom on his recent re-turn visit to Dubai.

Can you tell us about your career background?I graduated from St Joseph’s College in Aus-tralia in 2003 and began my culinary career working at the Imperial Rhino, a local con-temporary noodle and sushi bar, straight after that I signed up to be an apprentice chef and enrolled at the Gordon Institute of TAFE.

I then began dabbling into the F&B dining scene in hotels and so after a year, I moved to the Lorne Hotel, where I learnt about the fast-paced, high-volume style of service, cooking simple Australian bistro style food.

A great achievement of mine comes from being the first apprentice chef to be taken on by Shannon Bennett to join his modern

toM arnel

f&b inteRVieW


French restaurant, Vue de Monde in Mel-bourne. It was so inspiring to be part of an award winning restaurant and I’ll never forget that we won the title of Australia’s best res-taurant for 3 years in a row and were globally ranked as number 73.

how did you meet your business partner sergio lopez?Early in 2010, I moved to Abu Dhabi as the ex-ecutive chef for jones the grocer, an Australian based fine food retailer and restaurant. From early 2010 onwards, I opened and operated seven branches of jones the grocer across Abu Dhabi and Dubai, so I became a real expert at running other people's businesses. From all of that experience, I realised I could branch out and do something myself. It was then during my role at Jones’ that I met my business part-ner Sergio. We had such great cooking chem-istry and similar ideas that it just clicked and

fell right into place, so after much research and consideration we decided to branch out on our own and that is how TOM & SERG was born.

TOM & SERG represents a concept never before seen in Dubai, how did this idea come about? We opened TOM & SERG in November 2013 and the focus of the café has been on serving good, honest, casual food with great coffee in a relaxed space. I wanted to fill a gap within the F&B scene in the city and appeal to both the local community and international visitors alike. When we decided upon our location in Al Quoz, everyone doubted our survival, it is a pretty industrial area, so Serg and I decided to take a risk with our location and it has paid off. We went for the industrial area, so we wanted to play on the industrial feel of the area, hence why there are a lot of pipes and metal running through the premises.

how well has the restaurant been received?It has truly been amazing, you could say that we are the first bunch to try out the industrial dining scene and bring a new twist to cafe cul-ture and it was for sure a massive risk to open up in such an industrial area as Al Quoz. In fact, lots of people laughed at us and thought that we were crazy to open up here, but lunch-times are absolutely bustling in here.

What is the signature dish at TOM & SERGE?That is such a hard question, simply because we operate a casual dining scene, but then we use the ingredients of a fine dining restaurant, our menu is really short and I am sick of going into restaurants that have lists as long as your arm in terms of choices, our menu is short and sweet, so every dish has its own character and undertakes its own unique process, es-sentially meaning every dish is unique to us here in the restaurant.

"the foCus of the Café has been on serving

gooD, honest, Casual fooD with great Coffee

in a relaxeD spaCe"

f&b inteRVieW


Pip Organic KidsOrbis Foods is set to launch its Pip Organic Kids

range of NFC (not from concentrate) juices, aimed at the health conscious generation.

Launched in 180ml kid’s packs, the Strawberry & Blackcurrant, Cloudy Apple, and Pineapple & Mango juices will be ideal in the travel retail

sectors, education, healthcare, premium grocery and hotel minibars.

www.orbisfoods.com

Place MatsRikan has a new range of hard wearing

placemats. The silicon collection are food grade, easy to clean, heat proof and

translusant, while the vinyl are anti-fungal and washable with reinforced nylon borders.

www.rikandubai.com

Buffalo MozzarellaThe new Buffalo mozzarella from Italian Dairy

Products is made from a combination of milk from the UAE's dairy farms and cheese-making expertise from Italy. This locally made cheese, available in the UAE, is unique for its pearly white colour, its deep

and particular taste, smooth and shiny surface with the aroma of the Mediterranean brush.

www.italiandairyproducts.com

PRODUCT PLACEMENTCatering News ME takes a look at some of the hottest F&B products on the market

f&b PRoducts

French Fries4 Corners has launched a new range of

French Fries (6x6 & 9x9 mm) in a pack size of four 2.5Kg bags. Produced in Holland

these French fries are high quality and come with a 12 month shelf life from production.

www.4cornersuae .com

Dairy StixThese milk portions from 4 Corners are

made with 100% British farm assured milk and stored in environmentally friendly sachet using 50% less packaging than jigger pots.They are cost effective, have a long shelf life

and contain no additives or preservatives.

www.4cornersuae.com

Drop-In Hot WellsThe instant version of the San Marco, comes with Halo Heat drop-in hot wells and is now available with optional independently controlled wells to hold food at a precise temperature, allowing for additional versatility in waterless holding options.

A simple electrical hook-up is all you need, with no water, plumbing or water-related installation or

www.altoshaam.com

REvOL ArborescenceBy defining its lines in generous and

audacious nature, Arborescence invites all in delicacy on the table. These creations are the fruit of patient research, where the hand of the colourist, the gesture of

the enameller, and the power of fire, work together to give life to the object.

www.renartellc.com

Stonecast collectionStonecast Spiced Orange and Peppercorn

Grey are now available across the spectrum of shapes and sizes; including modern round coupes, organic triangular and rectangular

plates and bowls with complementary beverage lines. Designed to fit with all types of cuisine, the new colourways, as with the Duck Egg Blue and Barley White ranges, all have the same golden brown band and speckle to bring the collection together.

www.churchill1795.com

Lattissima TouchNespresso has introduced the Lattissima

Touch as part of the Lattissima range which was first launched in 2007. With brand new

integrated technology, Lattissima Touch owners can create six recipes at the touch of a button including Ristretto and milk froth as two

new features. The pre-heating times for the coffee and milk have been further improved so that your favourite coffee recipe is served

even quicker.

www.nespresso .com


Camel Milk PowderAl Ain Dairy has launched Camel Milk Powder, a versatile product made by evaporating 100%

natural fresh camel milk to dryness. The raw material is 100% pure fresh camel milk with no

added neutralizers, preservatives or other chemicals. Camelait Camel Milk Powder provides consumer convenience with a shelf life of one year making it also a prime product for export to the international

market. It is available in 25g and 400g pouches and a multi-pak (1Ox25g pouches).

www.alaindairy.com

Boncafe Grande Cru 100% Arabica coffee beans of Brazilian Origin,

This unique coffee of highest quality blend of 3 Brazilian gourmet plantation coffee beans roasted to create a clean, smooth, slightly

acidic undertone. This blend offers the best Italian high quality Espresso and a mild drinking coffee. Pack in a stylish and pressurized 2kg tin.

www.bonshopme.ae

Yemeni Do'ani HoneyRich, lavish and mouth-wateringly sweet, this honey comes from the nectar of the

Sidr tree which is an ancient tree in Yemen primarily from the Hadramout Region in a

valley called Do'an. The Sidr Tree is famous for its phenomenal medicinal value. This

type of honey is considered the best in the world and the most expensive due to its

marvellous taste, aromatic smell and health promoting benefits.

www.balqees.com

Segafredo Extra StrongBlend of Brazilian Arabica and Robusta; it's

characterized by a dense structure and intense shades with fragrant toasted -bread and

chocolate features.

www.bonshopme.ae

Harvest RangeInspired by the current passion for organic 'provenance'

styled menus, and infused with the origins of hand-made ceramic craftsmanship, Dudson's new Harvest

collection takes food presentation in a new and exciting direction . Harvest pieces are designed to exaggerate

imperfections that are engineered into the mould, including 'wobbly' edges and apparent surface flaws

www.renartellc .com

Torani Flavouring SyrupsTorani Syrups are made with pure cane sugar, natural flavours and cold-filtered

water. All 36 flavours are carefully crafted to a gold standard, and are ideal for hot or

cold beverages, including lattes, iced coffee, lemonades, teas and Italian sodas.

www.bonshopme.ae

Camelait Ice CreamAl Ain Dairy has developed the Camelait brand

premium camel milk ice cream available in 6 indulgent flavours - Date, Saffron, Cardamom, Chocolate, Carmel and Lite Raspberry Vanilla. Handling the

complex proteins of camel milk in the pasteurisation process to produce luxurious ice cream combining 100% fresh camel milk ice cream with ripples of

complimentary sauces and/or nut pieces that appeal to all tastes while also complimenting the traditional

tastes of the Arabian region. All flavours are available in 125ml and 1 liter tubs.www.alaindairy.com

StanbrokeHORECA Trade has collaborated with Stanbroke for the distribution of Augustus and Sanchoku Australian

grain fed chilled beef exclusively to the foodservice channel of the UAE. As a family-owned and operated

business, Stanbroke has a dedication to complete quality assurance and traceability. From paddock to

plate, Stanbroke retains full ownership and control of the entire beef production process.

www.horecatrade.com

BridorHORECA Trade has collaborated with Bridor

- high quality French baked bread and pastries which are sold in 75 countries worldwide. Bridor

offers a product for every need: breakfast pastries, bread for the table, room service,

snacks, sandwiches, desserts, cafe gourmand, banquets and coffee breaks.

www.horecatrade.com

f&b PRoducts


FROzEN IS THE NEW FRESHThe artisan baker and Meilleur ouvrier de France, Frédéric lalos made a rare visit to Dubai last month, to meet chefs and allay any misconceptions about the frozen bread products he creates for Bridor. Catering News ME was on hand to break bread with the brand ambassadors

Bridor has been operating in Brittany, France, since 1988, alongside the great-est names in gastronomy and the culinary

professions. With a worldwide presence today, Bridor retains the same philosophy: an artisan approach to products, industrial know-how in management, and total customer service.

The LE DUFF Group designs and produces classic baked goods, pastries and cakes in its five Bridor factories worldwide. This produc-tion model stems from a desire to constantly monitor the origin, traceability and quality of products used in its recipes.

Bridor designs, develops and provides solu-tions for high-quality frozen bread and baked goods to be consumed at any time of day, anywhere in the world, and has become the supplier for well-known customers in the hotel and res-taurant business.

Bridor has worked with Maison Lenôtre since 1997, designing bread, pastries and cakes of the highest quality, and in 2010 the producer began a collaboration with Meilleur Ouvrier de France Frédéric Lalos to design his epon-ymous bread line.

Frédéric Lalos is a baker who is passionate about his work and en-thusiastic about tradition – a real

artist. He constantly strives for excellence in his work, and this resulted in him receiving the French Craftsmanship Award when he was just 26 years old.

Starting his career with an award that oth-ers take years to attain, underlines Frédéric Lalos' work philosophy. His staying power and constant search for perfection led him to work in several great establishments, from Lenôtre to the Hôtel Matignon. Today, he is responsible for several Paris bakeries that are run under the Le Quartier du pain name.

They have been very successful and are founded on the respect for traditional meth-

ods. In his search for excellence, this inimitable craftsman has been able to bring a sense of no-bility back to French Baking, notably in making traditional loaves fashionable once again.

Frédéric Lalos was in Dubai last month, for an event organised by Bridor Middle East area manager Ricardo Morais, the company's technical bakery manager Nicolas Postolle, and the Classic Fine Foods sales team. Fré-déric promoted his new line of frozen bread products, met chefs and restaurateurs and demonstrated his commitment to cooperation with Bridor, and Catering News ME was lucky to break bread with the culinary master.

When asked why he had first partnered with Bridor, Frédéric said: “The first time I travel around the world is see bread not very good and it makes me unhappy. When we sleep in a hotel and find poor bread in the morning it’s not acceptable so I ask what can we do?

“I ask Bridor if we can work together to make good bread in all the world. They said no problem, but I said you must use all my recipes. It is not for me to work with your machin-ery, you take to my recipes and adapt to them. This was very

cAse studY

laurent anD freDeriC


“when we sleep in a hotel anD finD poor breaD in the Morning it’s not aCCeptable so i asK what Can we Do?”

important to me. “I have a lot of work and do only where I have

pleasure – and for me that is good bread. If Bridor can’t do good bread I won’t work with them.”

As a MOF (Meilleur Ouvrier de France) in baking since 1997, Frédéric had a huge reputation at stake, so as an artisan of fresh baked bread it was interesting that he would put his name and reputation against frozen products. He said: “I have no problem with my reputation against frozen products.”

Also commenting on the relationship be-tween Bridor and Frédéric, the international development manager of Bridor, Laurent Noppe, added: “It is a matter of encounter. We can’t deal with everyone, especially when they have a reputation, because lots of chefs are not prepared to put their name to a frozen product. You can forget its frozen dough as it’s a great product, but it still is.

“But frozen is not the enemy of quality, yet after 20 years with support of the the Lenôtre signature, which helped us get into the kitchen, we still face a challenge to sell frozen products.

“We started with Frédéric six years ago,

when he was a teacher in Lenôtre School in Paris. That relationship with Lenôtre helped us break into the market, and joining me on this trip is also a sign that Frédéric wants to send to people in Dubai of longevity. The professionals need to feel secure, and he can change their reluctance to frozen products. Today was to show there was a man and a story behind the name, and those attending have been happy to chat with Frederic and to see his passion and openness.

“This kind of partnership is great for both – we are promoting his name all over the world and we get know-how from him for the rest of our range.”

Frédéric added: “Just this morning I met a chef who said he makes his own bread, I said congratulations – those who can and want to make their own bread must. If you have a bakery and an artisan then you must make your own products, but when I see hotels with fluctuating occupancies they can’t make bread for individual guests – I must help.

“If you have no solution I can help you, but I would never say don’t do your own bread

and take mine. What we needed was a solu-tion for good bread everywhere we go, and in Dubai, when you want good bread from France it has to be frozen.

“We bake then we stop the cooking and freeze and finish the cooking in Dubai so the quality is identical to fresh. If I put two breads in front of you – one cooked once and one twice from frozen you could not tell the difference be-cause we have a lot of respect for the process.”

Speaking about their trip to Dubai, Lau-

rent said: “The purpose of today is to make an encounter between the professionals us-ing our products and Frédéric the creator, and to show he knows what bread means, from the ingredients, the flour, the yeast and sourdough – all the ingredients that make that typical French and great product.

“When we are talking about business there is different levels between commercial, the rep and the chef, but nothing replaces the conversation of chef to chef. It’s a matter of key words, backgrounds and, well… respect. There is a lot of industrial bread making across the world but very few create a brand

cAse studY


that means genuine French produce made in France for professionals.”

Both Frédéric and Laurent declare that the recent trend in bread, for commercial clients, is to huge rustic loaves – three times the usual size – made for sharing. The new range of loaves in the “Frédéric Lalos – Paris” range, is ideally made for sharing. Their shapes might be rustic and remind us of the breads of old, but their flavour is resolutely modern and mild with a slightly sweet taste. Frédéric is determined that these breads can be shared by the whole family, from grandparents to grand-children, at breakfast time with a spread or as an accompaniment to a traditional dish.

Frédéric said: “The idea of making loaves for sharing came from my work with restau-rant owners who asked me to find a large loaf that could be broken up by guests. In this way, this shared bread retraces its origins and goes back to those original values of convivi-ality and generosity that are dear to me.

“With Bridor we have worked together on a long first fermentation and a small amount of yeast to obtain an airy, supple dough. The crumb is a creamy colour and moist due to good dough hydration. This bread therefore stays fresh lon-ger and can be eaten until the following day. We have used a natural leaven made from wheat flour to add softness and avoid acidity. The ‘full flavour flour’ adds a hint of caramel with its slightly sweet taste, a rounded flavour which lingers in the mouth. For the finished product, we have chosen a wheat flour that gives a crusty bottom to the loaf without the risk of browning by using a traditional flour.”

Laurent added: “We have introduced these huge 1.1kg bread loaves (usually 300-400g), because we see a trend in food service going more towards sliced bread and the ceremony of sharing. A large load also brings more freshness and taste to the bread.

“Professionals are beginning to realise how important bread is. You can have the best hos-pitality and service but bad bread or croissants may affect the reputation of hotel.”

In the UAE Bridor serves coffee shops, re-tailers, hotels, restaurants and cafes, as Lau-rent explained: “We don’t face the consumer we always sell to the people who are baking

products for consumers, people in the kitch-en, and it’s the same for coffee shops and su-permarket, for the ISB [in store bakery].”

Six months ago, Bridor changed its dis-tribution partners in the UAE, enlisting the help of Classic Fine Foods. Laurent ex-plained: “Manufacturing good products in France is not enough, if you can’t bring it to the customers it’s just incantation. So we needed the right link between us – the logistic supply chain – and the people buy-ing the product in terms of importing, ware-housing delivering, consistency in service, handling defrosted product - it all needs care and attention and we need partners that un-derstand that and who are investing in their standards, trucks and people and educating their reps on what is frozen dough and the care and attention required.

“The partnership with Classic Fine Foods came about six months ago, as a result of our international relationships – as Bridor was al-ready connected with the distributor in Singa-pore, Malaysia, Thailand, the UK and Vietnam. It’s a partnership with the whole group.”

Caroline Gilbert, general manager, Classic Fine Foods, was also in attendance at this presenta-tion. She added: “The goal of today was to launch and officialise our partnership with Bridor.

“We are well implemented know and fo-cused on fine food products – our whole range is based on quality and we tend to have good referral service with the chefs as we can ensure on time, freshness and availability of stock.

“We are very proud to represent Bridor, who is the best when it comes to frozen baked bread. All the ingredients are French and traceable and you can be safe and secure with the product. Quality wise it’s excellent. Having Bridor on board is also a bonus for

us as the brand is globally known and a chef will come to us for bread and stay with us.”

Being a global partner brings additional benefits, as Caroline explained: “We can request new products, like the zataar crois-sant. We understand our customers’ needs and if it’s not in our range we tell Bridor and that’s how we develop the range.

Most recently, at the IFE food exhibition, Bridor struck another partnership with Fré-déric and Michelin-starred chef Michel Roux Jr to launch Lalos’ breads in the UK market.

Roux, a long-time customer of Bridor and fan of the Lalos collection, said: “I’m thrilled to be a brand ambassador for both Bridor and the Frédéric Lalos collection. I use some of the range myself, and I look forward to showcasing the potential uses and pos-sibilities this range offers to my customers.”

Laurent added: “Being endorsed by Michel means shoppers can have a true and genuine prod-uct approved by someone they can identify with.”

Today Bridor has three major lines – pas-try, bread and patisserie. Its core product is croissants, in different sizes, weights, and flavours, with around 400 references, and 100 in bread and 60 in patisserie.

Laurent concluded saying: “The best feedback is how the product is sold, and sales are growing every month and we see a lot of potential for growth.”

In his final note Frédéric said: “I hope this relationship will continue for a long time as Bridor appreciates quality but if they ever say to me ‘don’t use this flour it’s too expen-sive’ or ‘put less almonds in to safe costs’, I would stop - it’s not for me. Their position is to have the best bread and I like that. I work with them to be the best.”

Frédéric Lalos Guarantee:

Additive-free French flour with no improvers; strong bread flour

for more fibre; well hydrated dough, at more than 60%, for

longer shelf life

cAse studY

“toDay was to show there was a Man anD a story behinD the naMe, anD those attenDing have been happy to Chat with freDeriC anD to see his

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5 factories worldwide

201,600 km of products produced annually


Can you provide a description of your company? Pulsar Foodstuff Trading started its journey almost 20 years ago, when Owen Bennett identified a need for luxury snack items to be supplied to the growing number of luxu-ry hotels. He started supplying minibar and bar snack products to the hospitality indus-try in the Emirate of Dubai.Over the years we have developed into a company that focuses on delivering the high-est quality products to all our customers. We serve the entire United Arab Emirates, surrounding GCC countries and exclusive hotel resorts in the Maldives and Seychelles. Our portfolio includes minibar products, bar snacks, fresh olives, gifts, amenities and personalised packed products.

PULSAR FOODSTUFF TRADING

Markets served: the United arab

eMirates, sUrroUnding gCC

CoUntries and exClUsive hotel resorts in the Maldives and seyChelles

Stephen Bennett, General Manager Pulsar Foodstuff Trading, on the importance of working with customers from start to finish and beyond

CUstoMers inClUde: ritz Carlton, FairMont, Conrad, shangri-la and

sheraton

What does your company offer that other suppliers in your field do not? We offer a level of service that is not matched by anyone else in our field. From start to finish and beyond we are there with our customers, advising on best products, mixtures, colours and design. We have a level of experience in this field that is unrivalled and it allows us to offer in depth knowledge for in-room snack-ing, product placement and occurring trends. Once service is up and running we have a highly dedicated team on hand to ensure that our orders are delivered fresh, on time, every time. We also monitor product performance and try to ensure that the product chosen for each customer is right.

What products and services do you pro-vide to the hospitality industry?We are the leading supplier of personalised minibar products in the region. We spe-cialise in creating high quality, personally branded food and gift items. We also supply and create enticing and colourful nut mixes with exotic foreign ingredients from around the world.

What is the most popular product that you supply to the industry? There is no one product that is by far and away our best seller. We do not only person-alise products for our customers, but also what is packed for our customer is also per-sonalised. Our nut mixtures are some of the best sellers but as we accommodate to each and every customer, many of our mixes are different. Therefore our best selling product is nuts, many varieties of nuts.

How well did your company perform over the last year?Last year was a record breaking year for the company. We set a high target and through a lot of hard work and dedication, reliable partners and great customers we managed to achieve our goals.

What growth do you anticipate to see?This whole region continues to expand at a fantastic rate. We believe that through hard work and continuing to develop the right products we will expand as a result. We are also continuing to invest in our new project “The Gourmet Olive Market” which has already made a great start in the UAE. We have once again set ourselves an ambitious target, but with a dedicated team in place we have every confidence of achieving our goals.

Any recent projects that you have em-barked on? Closing in on its first year, “The Gourmet Olive Market” is a brand that we are still de-veloping at a great rate and there is a lot of excitement about the potential for this new brand and the high quality products we are offering. Our aim is to deliver the highest quality olives and antipasti from around the world to the Middle East.

meet the suPPLieR


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THE COLD HARD FACTSAs the summer heats up we cool off with a study of the refrigeration market in the Middle East’s catering industry to establish the newest trends, the latest legislation and the coolest new technology in today’s refrigeration marketplace.

The clear focus in refrigeration procurement is hygiene, energy-saving, flexibility and customised solutions, according to Alma Nuguit-Burgos from Viessmann Middle East.

She adds: “In Europe we have many clients that are using our coldrooms for catering events, simply because they can build and dismantle the coldrooms again and again without any head-ache or any loss of quality. It is the ideal solution for changing inside and outside events.

“In our experience, clients are more focussed on a smooth and hygienic finish than they were in the past. The trend goes away from "just a white box" towards an "economical coldroom with a high degree of hygiene, flexibility and

quality". Also on the plug-in and remote cabinet side, clients wish to have a reliable and high-quality product in order to keep their word with their clients when it comes to quality and safety.”

Viessmann is known for three reasons: its highly hygienic coldrooms; customised coldrooms; and outstanding energy savings. Nuguit-Burgos adds: “Our white coating is antibacterial and during the installation there is no need for silicon. In addition to that, our wall panels have an overlapping system which ensures excellent tightness. Also the floor ele-ments are underlapped and optionally we of-fer a hygienic floor radius which ensures easy cleaning. We build extremely complicated coldrooms (with columns and corners) with our groove and tongue system and with cam-locks all around walls, floors and ceilings. And due to excellent insulation values, low instal-lation and maintenance costs, Viessmann has, amongst all current coldrooms suppliers, the

lowest product life cycle costs.”The company estimates its market share in

the GCC at present to be under 10%, although it has registered a steady growth in the region in recent years.

Its largest market for coldrooms remains Germany, followed by other European markets, however, it sees an increasing potential in the GCC region with major upcoming investments and events. The largest markets in the cabinet business are in Northern Europe.

Viessmann recently launched a new antibac-terial coating, SmartProtec, for its coldrooms, which helps to prevent the formation of black mould. The company was "highly commended" during Gulfood Awards 2015 for this innovation.

On the cabinet side Viessmann recently launched the highly sophisticated Iconic, to which European supermarket chains have re-acted extremely positively, and the first projects have already been realised.

ViESSmAnn miDDLE EAST

mARketPLAce

Technology, design, and more importantly, lack of space, are pushing the optimisation of kitchen flow to reduce costs and increase profits, according to Rashid Bahar, business development manager, Technical Supplies & Services Co. (TSSC) who sees an increasing call for space-saving multi-function equipment.

Bahar says there are three main characteristics attributed to Mercatus products. “Firstly, we offer a full range of refrigerated equipment for the whole kitchen. Secondly, all those products allow for mul-tiple options to be combined. Finally, we have the ability to deliver reliable, high performance refrig-eration in warm ambient temperatures.”

Bahar adds: “Our Unique Selling Proposition is to offer products that are nearly tailor-made with all the benefits of coming from a large scale manu-facturer like us. We thrive to differentiate by devel-oping truly innovative products and by establishing close links with our partners, while maintaining the shortest production lead times in the industry.”

The company has established distribution agreements in eight different countries, weighing approximately 8% on global sales.

Historically, its largest markets have been Ger-many and France, but lately it has been experienc-ing a huge growth not only in the GCC but in the whole of the Middle-East.

Discussing the company’s portfolio of prod-ucts, Bahar says: “We are very proud for having the Mercatus F1 Combi recently crowned the best new catering equipment innovation at Gulfood. Besides that first ever All-in-One Cabinet, there are many more solutions from Mercatus to im-prove the working flow in modern kitchens.

“Our other de-velopments com-bine a limited footprint with ver-satility, offering multi-functional refrigeration equip-ment with a limited footprint that is ca-pable of performing at its best in small spaces. It must be said that many of these developments were carried out having in mind the Middle-East preferences and type of use, namely the large projects where we are involved.

“The new generation of energy efficient equip-ment will certainly help catering and hospitality op-erators to save on energy costs and to increase stor-age life and quality of food products. Although a more efficient refrigerating equipment model may have a higher purchase price, the energy savings and the reduced spoilage will pay for themselves.”

TECHniCAL SuppLiES & SERViCES

MAY 2015 CATERING NEWS ME 59

There are a number of design trends that drive the refrigeration market, particularly in the pre-mium end of the market where SKOPE has a specialist position.

The trends don’t just include functional changes to cabinets, but need to consider the wider implications from an environmental perspective as the users of premium refrigera-tion have a high degree of social responsibility, according to Claudio Fabiani, sales manager Middle East, SKOPE.

He adds: “SKOPE’s design department are continually working on innovations that im-prove these areas of value, ensuring our cabi-nets have modern aesthetics, are safe for food storage, flexible to suit the specific kitchen or hospitality environment and maximise energy

savings. Specifically this includes optimisation of gaskets, insulation, compressors, lighting, customised flexibility, advanced electronics including temperature control and protection systems.”

Outside of the technical specifications and performance requirements of the equipment list, the customer’s most important consider-ation is what happens after delivery. This a core part of SKOPE’s offering. Claudio says: “Our customers want to know what level of support will be provided. What are the arrangements for after sales service, warranty and maintenance and how reliable are they?

“Many of our customer’s first complaint when speaking of a competitor is the lack of after sales care they receive following the transaction.”

“We specialise in quality, durable, high per-forming products, which key parts of the mar-ket have recognised, trusted and supported for many, many years,” says Claudio.

SKOPE formed a business in the UAE late last year, but its history in the Middle East be-gan 20 years ago supplying commercial refrig-eration to major bottling companies in Dubai and Oman.

The demanding conditions overcome in the harsh Australian environment resulted in a product that was durable, high performing and suited to the equally challenging conditions in the Middle East. Over fifteen years later, some

customers still have these units operating effec-tively in their current fleet.

SKOPE is currently finalising work on a revo-lutionary development in commercial refrigera-tion systems, with this market leading product expected to launch later this year, initially in one product category. It offers multi benefit enhance-ments that include significant energy reduction, increased serviceability, cooling performance, re-liability, modularity and future-proofing.

“It is an exciting development from SKOPE, and the result of clever and creative thinking from our design and innovation department. Next year will see this same technology includ-ed across the wider SKOPE product range,” says Claudio.

He adds: “Quality never goes out of style. However, the future of the refrigeration industry will see quality intertwined with technologies and design enhancements that are environmen-tally friendly and minimise energy consumption.

Those wishing only to keep pace with the market may fall behind, particularly if price is their main point of difference. SKOPE is forging ahead, investing in the evolution of foodservice and commercial refrigeration equipment with intelligent, efficient and adaptive design. Pro-viding solutions rather than products, custom made and one off rather than ‘off the shelf’ and ensuring that our customers are getting the best service and products available.”

SKOPE

MARKETPLACE

With the rise of open and theatre-style kitchens, BOH (Back of House) equipment needs to be as attractive as FOH (Front of House) models, accord-ing to Ramsey Shantouf, regional director, Middle East, Precision Refrigeration.

He adds: “Our equipment designs need to meet our customers’ expectations in terms of appear-ance. At Precision we ensure we provide design beyond aesthetics. Functionality and efficiency are key components of all our products.”

Another trend witnessed by Shantouf is flex-ibility. He explains: “Our wall cabinets and slim-line units cater to industry gastro norm re-quirements. Removable worktops on counters, different depth and height options, right or left hand side refrigeration systems … all these are de-signed to allow clients to incorporate maximum

flexibility in their overall kitchen design.”Established in 2008, Precision Refrigeration

draws on a wealth of industry knowledge, and its USP is flexibility, both on a product level and in terms of customer service, including a two-year parts and labour warranty.

Furthermore, Precision products are almost 100% recyclable and are fully WEEE compliant. Precision has one of the lowest carbon footprints in the industry. “We offer hydrocarbon refrig-erant options, which have the lowest Global Warming Potential,” says Shantouf.

He adds: “Although we’ve been selling to the GCC for around four years, we have only just opened up Precision Refrigeration Middle East, in Dubai. There is demand here for British manufac-tured refrigeration and we are known as one of the top UK brands, with a reputation for innovation, quality and value. We expect our sales to grow very rapidly. “Precision sales are growing rapidly in Eu-rope, Australasia and the Far East, and the Middle East is one of our biggest export markets.”

Precision is an independently owned UK man-

ufacturer, with its main manufacturing facility in Thetford, Eng-land. Shantouf adds: “We started exporting to the Middle East in 2010. In 2013 we established Precision China, which manufactures products for the Asian market, and at the end of 2014 we ex-panded our UK manufacturing site, giving us the potential to double production. We established Precision Refrigeration Middle East in Dubai on March 1st, 2015.”

The latest Precision MCU 211 refrigeration counter sets a new benchmark in energy ef-ficiency. So much so that it has been awarded an A+ energy rating. The rating is based on the latest version of TG44 WG2, the draft that will form the basis for the EUP (Eco Design) Direc-tive testing process. “The figures prove our new counter is one of the most energy efficient on the market,” says Shantouf.

Standard features include a GN 1/1 shelving sys-tem, stainless steel construction throughout, front-venting refrigeration and a hot gas defrost system.

PRECISION

VIESSMANN MIDDLE EAST

TECHNICAL SUPPLIES & SERVICES


Design is becoming more and more an ele-ment taken into consideration while engi-neering professional kitchens, according to Olga Mirtova, marketing manager, La Mar-quise International.

She adds: “Our customers require much attention during the installation phase, mostly the catering enterprises where the quantity of the equipment and the dimen-sions of the same are very important; an-other requirement is the possibility of being trained on the use of the machines in order to be able to use them to the utmost.”

Mirtova says: “Irinox is a company whose focus is the production of blast chillers and holding cabinets. Our strong specialisation allows us to evaluate with much attention the dimensioning of our equipment within the production process. We don’t sell ma-chines, but a productive solution.”

While Irinox’s largest market geographi-cally is Europe, the global trends in terms of supply and demand show a remarkable development in Asia and in the GCC. Irinox has already installed more than 50,000 ma-

chines, produced 100 % in Italy, and distrib-uted its equipment in more than 80 coun-tries in the whole world.

The latest innovation from Irinox is Mul-tiFresh, which is the first and only machine in the world that can run operating cycles with temperatures of +85°C to -40°C. By pressing a button you can blast chill, shock freeze, prove, thaw, regenerate, pasteurise and cook at low temperature. All functions have been carefully tested in cooperation with the most prestigious professionals, chefs, confectioners, ice cream makers and bakers. “For each type of food and each production process we have established the right temperature, the best ventilation and the ideal degree of humidity to ensure per-fect quality,” says Mirtova.

Additionally, Cp One is the new Irinox holding cabinet designed to help pastry chefs and ice cream makers preserve their creations in perfect conditions. Cp One works with both positive and negative tem-peratures, with up to three humidity levels adjustable according to the type of products.

Once selected the temperature remains constant, and even if the door is opened frequently there are almost no temperature changes inside the chamber thanks to the specially sized refrigerator components.

With Cp One you can organise your

stocks better, knowing that they will be kept in ideal conditions at a uniform temperature inside the holding cabinet.

As a pioneer in developing the concepts of blast chilling and high-quality food pres-ervation in the catering, confectionery, ice cream, bread-making and food industries, Irinox has always invested in continuous re-search and improvement of its technology. Mirtova says: “Our customers are becoming more and more demanding, therefore we must be able in the future to supply equip-ments with the best performance at com-petitive prices.”

iRinOx

AL-HALAbi

Al-Halabi Refrigeration & Kitchen Equipment designs, manufactures, installs and maintains kitchen equipment for hotels, restaurants, coffee shops, fast food chains, palaces, hospitals, cafete-rias and bakeries.

Bilal Al Halabi, business development manager, suggests that F&B investors and design companies

are concentrating today on the displays units that will showcase the cakes, chocolates, sandwiches, etc., in the best possible way. “Display chillers can make the food products look mouth-watering. So as a manufacturer Al Halabi works closely with the interior designer

to produce the best display fridge designs to attract the attention of the people entering the shops, as most people eat with their eyes before the stom-ach,” says Al Halabi.

In his experience, catering clients are request-ing products that will save them space in the kitchens. He adds: “Some of our products can be used for three purposes, so saving space. For ex-ample we produce preparation chillers that could be used for cutting the vegetables, displaying them and storing them at the same time.”

Al Halabi differentiates themselves with the quality of product that they offer, and with the 65 years of experience and know how that they provide to the customer. Al Halabi also provides complete refrigeration solutions from cake display chillers, chocolate display chillers, upright chillers and freezers, worktop chillers and freezers, cold rooms, under counter chillers, salad bars, etc., all produced in grade 304 stainless steel so they are hygienic and rust free.. Al Halabi also imports in-ternational refrigeration brands, from Italy, Spain, and France, that are nice looking and very high quality and efficient at the same time.

Al Halabi says: “Customising the product the way the customer wants and producing it in a very high quality by using international standards dif-ferentiates us from any manufacturer in the region.

“We manufacture our products in Sharjah, where we have one of the biggest kitchen equip-ment and refrigeration unit factories in the Mid-dle East. We also have eight showrooms located in the UAE, Bahrain and Oman. In the UAE we have a market share in kitchen supply of around 30%, and the same goes for Oman and Bahrain.”

Al Halabi adds: “With the volume of project that is going to be handed over in the UAE in general and in Dubai in specific, we are expecting many restaurants, coffee shop, bakeries that will open within the next five years. Al Halabi are now expanding their presence in UAE by opening four new showrooms, and also planning to expand in Oman and Bahrain in which we already have op-erating showrooms. Al Halabi also has a plan of expanding their manufacturing facility so they can fulfil the increase of demand in the region.”

mARketPLAce


Today, the main current trend in terms of ma-chinery which effects Harp as a refrigerant sup-plier is the changeover from equipment run-ning on HCFC 22 to equipment running on the ozone benign HFC 410A. Like most trends in this industry, the change is driven by Western environmental legislation, with HCFC 22 (R-22) deemed damaging to the ozone layer.

This is an important change because R-410A is a considerably higher pressure gas than R-22 necessitating the development and production of more highly engineered equipment to con-tain it. This has meant an increase in weight, size and consequently cost of the new equip-ment to run on R-410A. Besides being a more difficult gas to handle because of its higher pres-sure it is also currently twice the price of R-22.

Paul Branson, general manager, Harp Middle East, says: “Unlike Harp there are a number of companies in the UAE who are not specialists in refrigerant gas and are supplying R-410A in cylinders that are insufficiently pressure rated for the gas thereby risking damage and injury. In terms of refrigerant gas the most important specification is the ARI 700 international speci-

fication, according to Branson. “Harp is the only refrigerant supplier in the UAE to analyse to this professional standard. Service is also critical as most companies who have a breakdown in their equipment cannot accept delays and often re-frigerant gas is required urgently because it has leaked from a system. Being able to always offer product from stock at short notice is an essential part of professional refrigerant supply. Cost of course is always an issue and this is where pur-chasers have to be particularly careful due to the prevalence of fake refrigerants in the region.”

Harp’s main USP that differentiates it from its competitors is its standard of service and quality assurance. Harp is able to offer international stan-dard analysis of refrigerant gas both for its own internal quality control purposes and for third par-ties. Harp was also the first company to offer pro-fessional refrigerant reclaim services (the cleaning of contaminated refrigerant back to virgin specifica-tion avoiding damaging emissions to atmosphere) and the use of high security holograms on both its disposable cylinders and packaging providing an additional level of assurance to the customer.

Although it is very difficult to assess market share, due to the prevalence of fake refrigerant, Branson estimates that Harp has a 60% mar-ket share in the UAE and 70% market share of Qatar. He adds: “We are also growing rapidly in Saudi through a close third party. In Oman we probably have a 50% share of the refrigerant

market. I would suggest Harp is probably the single largest refrigerant supplier in the ME.”

For several years now refrigeration gas supply has far exceeded demand, as a result of over invest-ment in refrigerant production in China in recent years. An inevitable consequence of this imbal-ance is that refrigerant prices are at very low levels which, it is suggested, are unsustainable for some.

There is no manufacture within the ME, Af-rica or Oceania, and so lead times to the ME from any of the manufacturers, except Indian, are an issue, taking on average four to six weeks transit time. “This makes it essential to have high stock holding capability and good stock control,” adds Branson.

In terms of refrigerants, the next innovation will be the latest generation of HFO refriger-ants, being developed as "fourth generation" refrigerants with lower global-warming poten-tial than HFCs.

HARp miDDLE EAST

mARketPLAce

TRuE FOOD

Due to changing regulations globally and an ap-preciation of the benefits associated with environ-mentally sound refrigeration technologies, greater consideration is being given to equipment run on natural refrigerants such as hydrocarbons, and the GCC is no exception, according to Russell Gled-stone, director of sales and operations UK, Ireland, Middle East & India, True Food International.

Gledstone says: “The design and manufacture of energy efficient commercial refrigeration sys-tems has always been a priority of True, coupled with a ‘no compromise’ approach to persistent preservation of food safe temperatures.

“The availability of HC refrigerants within the GCC means that these refrigeration equipment options are a viable, even superior solution.”

Any operator with a refrigeration requirement

should focus on equipment from a manufacturer reputed for the quality of their product. In the GCC, this often means imported equipment.

In addition to fundamental factors such as price and aesthetics, availability, reliability and choice are also key considerations which should direct operators towards the equipment most suitable.

As a world leading supplier of commercial re-frigeration products, True manufacture the widest range of equipment available on the market, with key products available in a variety of sizes and op-tions to overcome space restrictions. Gledstone adds: “We work with established distribution partners within the GCC region to ensure local availability and support.

“Furthermore, peace of mind is ensured by a network of trained local service technicians and replacement parts availability.”

True has 70 years’ of experience in the manufacture of commercial refrigeration equipment, and is renowned for its quality, reliability and value.

True’s domestic US market is its largest, how-ever, with offices and product stock worldwide, it is a truly global operation. The GCC is an im-portant market to True. “We have supplied equip-ment to the region for a number of years, and work with an established network of quality local distribution partners to meet the continued needs of our valued customers,” says Gledstone.

The all new Specification Series (STG) from True are a highly configurable, premium commer-cial refrigeration line, designed to offer the abso-lute best in quality and reliability, as required in the busiest kitchen environments.

Available as one and two section Reach-in refrigerator and freezers, STG’s can be specified with any combination of full or half doors, in high quality solid stainless or True’s energy efficient “Low-E” double-pane glass.

Further configuration is facilitated through the availability of five different shelving kit options, including 2/1 GN shelving and tray slides.


Can you provide a description of your company?Lainox has been the leading Italian man-ufacturer of combi steamers since it was established in Vittorio Veneto, where all our products are still manufactured, in 1981. In the early 90s it became part of the Ali Group, the leading European group of companies manufacturing cater-ing equipment.

LAINOXNicola Sabbion, Lainox area sales director, expects the company to perform double digit growth this year, as a result of its innovative approach to matching customer requirements

What does your company offer that others in your field do not?The Cloud concept is the state-of-the-art in our industry and Lainox Naboo is the only product in our field for which this technol-ogy is available. All recipes and HACCP data are stored in our Cloud where all our customers can register their Naboo, enjoy a reserved area for their personal recipes, and take advantage of our continuously expanding database of recipes. Cloud and Wi-Fi connection for Naboo allow us to operate Remote Service supporting our customers all over the world. Moreover our SmokeGrill system is the only one available in the market that does not need heat since the BBQ taste is obtained with the injec-tion of our 100% organic Smoke Essence.

What products and services do you pro-vide to the hospitality industry?In Dubai we have promoted Naboo to-gether with Compact line: both are the perfect solution to the challenges and the demand of the chefs in all the kitchens around the world. We are providing in-novative solutions for their needs and matching their requirement for user friendly products that are saving energy, water and reducing labour cost with a positive impact on the reduction of food production cost. Our Naboo, Aroma and Compact line have been designed fol-lowing the guideline that the investment needed for the purchase of our devices has to be recovered at latest within five years from installation.

Any recent projects that you have em-barked on?In the Middle East area we have accom-plished quite a large number of relevant projects but I would like to mention Doha Horse Racing & Equestrian Club, Sheraton Hotel Doha – Waterfront Res-taurant Kitchen and also the Maranello / Pizza Leggera chain using our Aroma line. Chains are getting a huge benefit since Lainox Cloud allows the update of all units just in time. In the rest of the world we have also supplied Naboo for example to both Facebook HQ in London and Dub-lin, Apple HQ in Dublin, Burger & Lob-ster chain in UK and many more.

What growth do you anticipate to see?Our target for current year is to perform another double digit growth and, according to our current figures, we are expecting to go beyond our forecast. These performances are just confirming that our innovative ap-proach has perfectly matched our custom-er’s requirements.

How well did your company perform over the last year?The introduction of Naboo in October 2013 was a boost for our sales and during the last financial year we have registered an increase of 31%. This outstanding re-sult has been achieved thanks to our new worldwide sales network that has been completely redesigned during the last two years. And with the opening of our Plant 2 we have redefined our production layout to guarantee to our distributors a reduced lead time and to help them to better face the market challenges.

reCent ProJeCts:

doha horse raCing & eqUestrian ClUb; sheraton hotel doha – WaterFront res-taUrant kitChen; Maranello / Pizza

leggera Chain

lainox established in

vittorio veneto, italy,

in 1981

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and discuss the landscape of the ever changinghospitality industry

REGISTER TO ATTENDMark Anthony Monzon

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Bringing together gMs froM across the region for a day of workshops, panel discussions

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Dubai headquartered luxury tea purveyor, Avantcha, is capitalising on growing consumer appreciation for specialist tea blends and global trends as it continues to grow its business base in the Gulf and wider Middle East-Africa region.

According to a report issued by the organisers of the International Tea & Coffee Festival, more than 19,000 kilogrammes of tea is consumed across the UAE every day, ranking second only to water as the most commonly consumed beverage.

The UAE consumed approximately seven million kilogrammes of tea in 2013, as per Dubai Tea Trading Centre statistics, and is also the world’s largest re-exporter of tea. With more than 4,000 tea and coffee retail

outlets in the country, there is unlimited scope for local market development.

“Our collection of over 130 premium hand-selected blends speaks to every consumer taste, and our mission is to nurture the tea culture in the region and showcase the sheer diversity of this much-loved beverage, taking it from the teacup to the kitchen to the bar,” said Markus Zbinden, co-founder, Avantcha.

He added: “There are some incredibly exciting tea trends happening right now that demonstrate the versatility of this valuable commodity. Chefs around the world are incorporating tea into signature dishes, from grinding it over fish to infusing it in desserts; and it is also becoming extremely popular as a

unique cocktail ingredient.”Green tea was the catalyst for the tea move-

ment’s transition into the realms of health and wellness, and herbal infusions, which have always been very popular in Western Europe, are growing in popularity elsewhere with li-quorice, fennel, coriander and lavender, hot fa-vourites at the moment. Plus the ultra-healthy native South African rooibos is trending in its own right, and baristas are using it as a base for red chai or red lattes.

Avantcha’s growing list of Dubai clients include Jones the Grocer, Icons Café Couture, and Tom & Serg; and its iced tea blends are exclusive menu items at ROGO’S roller coaster restaurant in Abu Dhabi.

uAe’s first home-grown luxury tea

The Foammaster from Franke Coffee Systems belongs to an elite class of premium fully automatic coffee machines. No matter if you're preparing coffees or multifaceted drink creations with the perfect froth, the Foammaster is everything you could ever want from a modern beverage solution.

The integration of a generously propor-tioned 10.4-inch touchscreen makes it fun and easy for employees and customers alike to operate the Foammaster. Selections can be displayed on a total of three different operation modes. The Foammaster will also accommodate individual display prefer-ences for menu cards and drink pictures (customer pictures can also be used) as well as cup sizes and flavours. This makes it possible for offerings to be perfectly adjusted to match the needs of the guests. Any beverage can be easily selected by a convenient touch.

The Foammaster is perfect for preparing trendy hot and cold drink creations quickly and easily. From flavoured milk to coffee specialties, from a latte macchiato to a clas-sic espresso, with an integrated chocolate dispenser and flavour station (with up to three different flavours).t

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This fully auto-matic espresso machine from Bravilor Bonamat, can produce qual-ity espresso, with the perfect crème layer, as well as other coffee

specialities such as cappuccino and latte macchiato, all based on freshly ground beans. The LED lighting around the display can be set to any colour and the full-colour touchscreen can be provided with tailored backgrounds, logos and images. The dis-play communicates all activities: when the drip-tray is full, when cleaning is necessary or rinsing takes place.

coffee coRneR

the esprecious


coffee coRneR

Coffee Planet has marked an innovative milestone with the launch of its all-new capsules collection, created exclusively to cater to the company’s foodservices divi-sion and office coffee solutions.

Creating an authentic Coffee Planet ex-perience in easy-to-use straight to cup capsule form, the new range of capsules uses next generation fully-recyclable plastic capsules which are compatible with Nespresso machines, and are available alongside a consumer range featuring eight unique taste profiles, which can be purchased in-store and online via http://shop.coffeeplanet.com/.

Offering the foodservice industry and offices a consistent, efficient and speedy solution to fresh roasted coffee and cater-ing to a host of consumer palates, each capsule features a distinctive taste profile highlighting rich flavours and varying roast strengths, hand selected by Matt Wade, Coffee Planet’s expert Roastmaster.

These bespoke blends include; the light yet smooth Brazil-lian Lungo, a flavourful Columbian Decaf, a rich well-bal-anced Espresso blend and the full bodied darker roast Kenyan Ristretto; all of which have been developed with premium quality 100% Arabica beans.

capsules collection

time for teaCocosia Artisan Chocolate is introducing Dubai to the next big thing in the chocolate world, pairing chocolate with tea blends. Normally coffee is thought of as the best accompaniment to our favourite treat, but tea is a 'cleaner' and less abrasive match for chocolate, and there is something comforting about tea, similar to the feelings you experience eating chocolate.

Cocosia Artisan Chocolates is one of the selected purveyors of Dammann Frères Tea, which was established in 1692, and is the oldest, most revered tea company in France.

Cocosia’s Strassbourg chocolate pairs well with Dammann Frères Earl Grey Vert Primeur; the delicate green Earl Grey tea requires the sweet milky flavours of the caramel and milk chocolate for a perfect balance. For stronger earthy Dam-mann Frères Pu-Erh teas, pair with the bright Japanese citrus flavours of Cocosia’s Yuzu. The smokiness of the Lapsang Souchong tea requires an equally strong partner, therefore the bitter-sweetness of Cocosia’s quality 70% couverture stands up to this strong character.


“It is all about people taking full responsibility for what they eat, not leaving it to others. As a purveyor of food, be it farmer, chef,

cook - we need to be more truthful in the food we are providing. We need to get

back to serving real food, not food-like products.

“Slow Food not only represents most of what I can ascribe to, but being such a large organisation

gives it a voice on the world stage when it comes to food

- from soil to plate...”

QUIRKY QUOTE

Laura aLLais- mareBeaverTails wash up on the BeachDubai is set to get a taste of one of Canada’s culinary icons, served piping hot to dessert lovers since 1978, with BeaverTails set to open at Fazza Beach Club on Kite Beach soon. These deliciously addictive, traditional whole-wheat pastries, stretched by hand to resemble the tail of a beaver – one of Canada’s best-known national symbols, are float cooked on high quality canola oil and served pip-ing hot, topped with butter and a choice of delectable flavours.

The modern pastry known as a “BeaverTail” evolved from a recipe passed down within Grant Hooker’s family for at least three generations and is similar to a yeasted, cracked wheat baking-day treat prepared on early Cana-dian and American farms.

The first permanent BeaverTails store was hand-built by Grant Hooker and opened in Ottawa’s ByWard Market on June 2, 1980.

Today, this fun and dynamic con-cept, which is loved and craved by all, especially children, is taking the world by storm and even President Obama is a fan.

The BeaverTails chain operates over 80 franchised and licensed outlets across Canada, together with two loca-

tions in Saudi Arabia and two brand new stores in Colorado’s ski country.

Internastional Trading Franchises is bringing this distinctive pastry concept to the UAE. Once open on kite-beach the store will also offering organic smooth-ies, freshly made Gelatos and hot beverages.

BeaverTails uses

21.1 tons of chocolate hazelnut

spread per year - equivalent to the weight of 5 elephants and

12 beavers.

London-based Moley Robotics launched a prototype "robo-chef" at this year's Hannover Messe – a big trade fair for industrial tech-nology held annually in Germany.

The cooking machine learns by capturing the movements of a human in the action of preparing a meal. Tim Anderson, the 2011 BBC Masterchef champion, is training the robo-chef. He said: “It's the ultimate sous-chef, you tell it to do something – whether

it's a bit of prep or complet-ing a whole dish from start to finish – and it will do it. And it will do it the same every single time."

The product is still two years away from market. Moley wants to make the unit slightly more compact, and give it a built-in refrig-erator and dishwasher.

Produced by the Shadow Robot Company, the hands are a key innovation, using 20 motors, 24 joints and 129 sensors to mimic the move-

ments of human hands.Shadow's Rich Walker believes his robotic

appendages could ultimately cope with some of the uncertainties of cooking, such as when beaten eggs decide to peak.

He explained: "Something would change; we would see it in the sensor data. Maybe some-thing gets stiffer or softer. We should be able to sense that and use it as the point to transi-tion to the next stage of the cooking process."

ROBO ChEf gETs handY In ThE KITChEn This new book from Britain’s favourite bakery is packed with recipes for extra-special treats and surprises.

Delving into the wonderful world of American home-

baking, this is a brilliant new collection of recipes from the Hummingbird Bakery. It includes everything from classics you know and love, Buttermilk Pancakes, Shaker Lemon Pie, tunnel of fudge cake, to those you’ll love discovering, an indulgent Lady Baltimore cake, sticky Molasses Pecan Crumb Cake, and a chocolate cake with a twist.

This stunning new cookbook, including step-by-step photos and every foolproof recipe with its own image, offers some of the bakers' all-time favourite home baking recipes and brand new, inspirational ideas. With 100 brand new recipes there’s something for every baking occasion: from quick pancakes and cookies, to indulgent puddings and ice creams, to show-stopping layer cakes.

FINAL THOUGHT

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Catering News ME - May 2015

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