Top international and regional chefs to showcase culinary flair at The Speciality Food Festival
Renowned talent confirmed for gourmet cheese, molecular snacks, pastry, seafood, ice cream and convection cooking demonstrations at Chef’s Corner next week
14 November 2012, Dubai, United Arab Emirates
With the region’s foodservices industry under pressure to serve gourmet cuisine and trendsetting dishes to satisfy the demands of increasingly sophisticated palates, sights are set on The Speciality Food Festival, the Middle East’s only dedicated gourmet and fine food trade show, to inspire industry professionals with premium products and new industry trends.
Taking place from 19 - 21 November 2012 at Dubai World Trade Centre next week, the show will feature the much-anticipated Chef’s Corner, a dedicated platform for Dubai’s top restaurants to showcase their creative culinary skills using produce and ingredients selected from a variety of participating exhibitors.
“The Middle East is fast becoming a culinary capital of the world. With fine dining and gourmet retail trade experiencing exponential growth in recent years, there is a pressing need for specialist buyers, chefs and suppliers to stay abreast of the latest industry trends, to be able to source premium products and innovate with unusual ingredient combinations. The Speciality Food Festival not only provides access to the Middle East’s highly lucrative premium food market, but also is a facilitator for the industry. Features such as the Chef’s Corner highlight our commitment to keeping the industry informed, updated and inspired,” said Trixee Loh, Senior Vice President, Dubai World Trade Centre, organiser of the event.
The Chef’s Corner complements The Speciality Food Festival’s position as a forum for specialist buyers, chefs and suppliers to review, showcase and sample products, and as a meeting place for networking and active business transactions. Hosted by the Baking & Pastry Guild Middle East, Chef’s Corner will present eight of the region’s top chefs who will offer a Smörgåsbord of demonstrations as diverse as convection cooking, molecular snacks, easy production of fine pastries, pralines and truffles and gourmet cheeses.
Confirmed chefs and sessions include:
Friedhelm Jakobs, Pastry Chef – KESSKO
Cooking session: Fast, economical and easy production of fine pastries for restaurants and commercial kitchens
Friedhelm graduated as a pastry chef in Cologne in 1987. The subsequent 13 years were spent as Chef Patissier at two major hotels in the Ahr valley. In 1999 he joined Bonn KESSKO, a German manufacturer of pastry ingredients, from chocolate to marzipan and almond paste, for a range of categories and processing stages.
Gerhard Eichhorn, Executive Chef – Convotherm
Cooking session: Convection cooking without compromise in quality.
Gerhard is a certified master chef and has been the proprietor of his own restaurant and catering company for 10 years. In addition to his work at Convotherm, a distributer of unique, user-friendly appliances to food service professionals, Gerhard is also a regional Distribution Manager for Manitowc.
Peter Hallmanns, Senior Advisory Chef – Pritchitts, Middle East
Cooking session: Seafood
In his 42 years in the business, Peter has tasted everything that the industry has to offer. Whether cooking or training the chefs of tomorrow, Peter brings his vast experience to the table. In 1996, Peter took up his first position as Advisory Chef with Nestlé South Africa before joining Pritchitts, one of Europe’s leading manufacturers of high quality super pasteurised fresh and long-life dairy and dairy related products.
Karl Heinz Reichert, German Speciality Ice Cream Master – Barakat
Cooking session: Ice Cream
Stephane Buchholzer, Executive Chef – The Westin, Mina Seyahi
Cooking session: Molecular snacks
Stephane was the first and youngest person to graduate from his culinary school in the South of France at the age of 15. Stephane’s achievements didn’t stop there, later aiding top executive and world renowned chef, Jean-Yves Schillinger, in the creation of Schillinger’s first New York restaurant, Destinee.
The genius behind the daringly different Tang restaurant in Le Meridien Mina Seyahi – a contemporary Japanese and French fusion dining experience, Stephane now heads up the F&B team at this busy complex, in charge of a team of 150 and overseeing 10 outlets
Daniel Hutmacher, Managing Director – CHOCOLAT
Cooking session: Fine pralines and truffles.
A chocolate sensation, Daniel built his career with some of the world’s best known hospitality groups before branching out on his own. His dream led him to establish Swiss International Chocolates, and the sub-brand CHOCOLAT, a UAE based maker of luxury chocolates.
Sachin Sharma, Corporate Chef – Manitowoc Foodservice, India
Cooking session: “A la minute snack solutions” at the highest quality.
Mixing business with food, Sachin has over 14 years of experience with leading multinational corporations and international hotel chains and is responsible for the launch of KFC and Pizza Hut in India.
Manitowoc Foodservice is a designer, manufacturer and supplier of best-in-class food and beverage equipment for the global foodservice market.
Vincent Bochot, Sales Development Manager - Bongrain Export Overseas
Félicien Baty, Mediterranean Markets Area Manager - Bongrain Export Overseas
Cooking session: Gourmet cheese, “Assembling your cheese tray”
Vincent has 25 years’ global experience working with dairy products and international brands for the gourmet channel as well food service operators. Now overseeing cheese training, his mission is to educate professionals and create tailor-made programmes and events about cheese.
With 10 years’ experience in exporting Bongrain gourmet cheeses from France to North and South America and Middle East countries, Félicien is instrumental in developing both retail and fine food service channels. He set up a cheese training programme two years ago for top retailers, which is now being proposed to HORECA professionals.
Bongrain SA is among the first rank of milk transformers in Europe and worldwide, specialising in branded cheeses and market leader for modern butters and long shelf life cream in France and Belgium.
Two all-day demonstrations and sampling will be conducted by La CrêParis as well as ice cream made on-site.
For a full schedule of demonstrations and more information please visit www.speciality.ae
The Speciality Food Festival is for Trade and Business Professionals only and will be open from 10am-6pm on November 19 and 20, 10am-5pm on November 21. General public and persons under the age of 21 will not be permitted entry. Free trade visitor registration is available now online at www.speciality.ae Registration will also be available at the show upon proof of trade status.
About The Speciality Food Festival
The Speciality Food Festival serves up enterprising opportunities to one of the fastest growing markets in the world - the Middle East. A market boasting some of the world’s finest restaurants and a head spinning array of international cuisine.
Held on 19-21 November 2012 at the Dubai World Trade Centre, The Speciality Food Festival is the ideal platform for regional and global producers, suppliers, importers & exporters to present their products to a carefully screened audience of caterers, chefs, distributors, retailers and delicatessen outlets wishing to sample, source and order wholesale gourmet, organic, and speciality products.
About Dubai World Trade Centre (DWTC)
As the organiser of The Speciality Food Festival Dubai World Trade Centre offers more than 32 years' experience of delivering world-class events in the Middle East, providing local, regional and international exhibitors with unmatched expertise and in-depth market knowledge.
Our team organises 18 of the largest and most successful international and regional shows in Middle East, providing an ideal platform for business development in the region. Our commitment to ongoing innovation within the exhibition industry has supported the rapid growth and development of a wide range of business-to-business and business-to-consumer shows, and delivered consistent satisfaction to exhibitors and visitors.