The results of the Caterer Middle East Head Chef Survey 2014 showed that chefs in the region are implementing quite a few sustainable practices in their kitchens – especially related to cutting down on waste by buying local produce.
We asked chefs whether they had implemented any kind of sustainable practices within their outlets, and more than 50% of the 134 respondents said they did. One chef said s/he focused on “buying raw materials from the local supplier, as it is fresh and can be purchased instantly with costing being within the range of the budget.”
Many other chefs highlighted the usefulness of local produce in being sustainable, and one chef said s/he had access to an “organic garden that produces up to 70% of our needs”. Another revealed: “We only use local and organic produce. Local comes first followed by organic when we can. Most is free range when can. Menu is seasonal so we can save on imports of food also.”
Finally, another chef said s/he was “working together with local producers to strengthen and support the local market. Still a long way to go, but local suppliers and producers are more and more open for changes.”
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This is a topic that will be discussed at the upcoming Caterer Middle East Chef & Ingredients Conference on October 8, 2014 at Grosvenor House Dubai. Panellists will discuss how chefs can educate guests as to the seasonality of produce and explain that certain items aren’t available when not in season. We will also pose questions around the challenges and cost implications of importing ingredients vs buying local produce. In addition, the debate will centre around how chefs, suppliers and farmers can work together with the Government to promote local and organic produce.
Moderated by Jumeirah Group corporate director culinary Christian Gradnitzer, the panellists include Zaya Nurai Island executive assistant manager culinary and F&B Carl Stockenstrom; Rang Mahal by Atul Kochhar head chef Amrish Sood; Pullman Dubai Deira City Centre executive head chef Andreas Mensch; Baker & Spice operations manager Mohamad El Chehimi; The Palace Boutique Hotel's Masso executive chef Susy Masseti.
To attend the Caterer Middle East Chef & Ingredients Conference please contact amanda.elisha@itp.com, and for sponsorship opportunities, please get in touch with stephen.price@itp.com. Read a full preview of what to expect at the event in the October issue of Caterer Middle East.
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