Offering unique experiences to customers was considered extremely important in the region. Offering unique experiences to customers was considered extremely important in the region.

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.

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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.