Event Preview: Caterer's Nightlife and Chef forums

After the first successful showing of Caterer Middle East’s Bar and Nightlife and Chef & Ingredients forums, October 7 & 8, 2013 will see their return at the InterContinental Dubai Festival City.

The forums invite industry professionals to share their experiences of current working practices and thoughts on how to improve both individual businesses and the industry as a whole.

Initial advisory panels for both forums will help refine the agenda as it develops to ensure the hottest topics and biggest questions are addressed.

The advisory panel for Chefs & Ingredients includes Fairmont Bab Al Bahr executive chef Cladys Magagna, Mango Tree Middle East brand chef Paul Kennedy, and Yas Viceroy Abu Dhabi executive chef Michel Jost.

For Bar & Nightlife, Cavalli Club Restaurant & Lounge bar manager Motorgo Heathcliff, Media One Hotel director of operations Luke James, and Okku co-founder Markus Thesleff will set the agenda.

Let us review how the 2012 events played out, a month before the next editions roll around:

Bar and Nightlife Forum - 2012 show report
Held on October 8, 2012, more than 120 bar, operations and outlet managers came together to discuss the opportunities for growth and debate key challenges facing the bar & nightlife industry.

The opening discussion focused on the UAE industry’s evolution into a world class nightlife destination and which outlets stand out in today’s competitive market.

Panelists asserted the need to establish more cohesion, not competition, in the nightlife industry — a sentiment evident in many discussion points throughout the day.

Following that, speakers debated how to boost profitability and how drink-savvy consumers in the region really are. Despite some vastly different viewpoints, all believed in the importance of offering something unique to consumers.

The speaker line-up comprised 20 experienced hospitality professionals, from general managers and club founders to operations, bar, club and beverage managers, sommeliers, mixologists, and consultants.

These included Think ME co-founder Greg Dufton, Zuma’s bar manager Jimmy Barrat, Irish Village operations manager Dave Cattanach, Bushido – Bahrain general manager Nicholas Budzynski, Cirque du Soir club manager Sam Razaghi and others.

Budzynski said: “Such gatherings help industry professionals to better understand the current and future trends and also realise that the industry has a common goal — providing unique experiences to our guests.”

Yas Island Rotana - Golf Plaza Yas Island Y-bar manager Ferdie Idris said: “This type of discussion is very rare in the UAE and I believe will positively impact how industry experts prepare and deal with the upcoming trends and develop service brand culture to deliver stronger products for the market.”

Sofitel Resort & Spa director of F&B David Hirber added: “Overall the Bar & Nightlife Forum is a great initiative and a good opportunity to catch up with counterparts in the industry.”

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Chefs & Ingredients Forum — 2012 show report
More than 120 executive, head, sous and specialty chefs came together at the inaugural Caterer Middle East: Chefs & Ingredients Forum to discuss the opportunities for growth and key challenges facing the UAE industry.

The opening discussion addressed some of the big industry topics, including the value of Emirati cuisine, the dangers of molecular gastronomy and the rise of casual outlets.

Most agreed that while Dubai could be a challenging market with diverse consumer tastes, difficulties in sourcing food locally, and pricing, it was also a place where there were many audiences hungry for good quality that will drive chefs to get better.

Speakers debated margins, profitability, share plate and brunches, and organic produce, together with sustainable products. Many agreed the quality of outlets across the region was increasing together with the number of food-savvy diners.

All discussions touched on the challenges of managing costs but were hopeful as most chefs rightfully are still the key decision makers for the kitchen and its ingredients.

Three workshops covered staff retention and engagement, outlet concept design and a peek into the secrets of reducing waste and producing amazing secondary cuts of meat.

The speaker line-up comprised 21 experienced culinary professionals ranging from executive chefs and culinary VPs to sous, and brand chefs, including Atlantis The Palm vice president – culinary Andy Cuthbert, Gaucho Dubai head chef Jamie Robertson, Foodcraft Solutions CEO Yael Mejia, Tribes Restaurant Creators founder Stefan Breg, among others.

Hilton Worldwide regional directory of culinary Steven Benson-Flower said: “The different panel discussions were very interesting and will definitely help me in the future when I make decisions, especially regarding sustainable sourcing of our ingredients.”

“It is very good for chefs to get together at events such as this, as I think Dubai needs to push forward change,” added Capital Club Dubai Limited executive chef and F&B director Cyrille Troesch.

Interested in participating? For sponsorship opportunities, contact Diarmuid O’Malley at diarmuid.omalley@itp.com. For speaking opportunities, contact Michael McGill at michael.mcgill@itp.com.