The Caterer Middle East Chef & Ingredients Forum 2014 has begun at Grosvenor House Dubai, with around 100 F&B professionals in attendance.
The conference includes a mixture of panel discussions, case study presentations, and workshops aimed to help attendees maximise learning and debate on the day. This year sees the addition of a new feature titled ‘Take 5’, which will offer five minute talks from the region’s respected chefs to provide insight into what goes into making a success story in the F&B industry.
Confirmed speakers include: Zaya Nurai Island executive assistant manager – culinary and food & beverage Carl Stockenstrom; JW Marriott Marquis Hotel Dubai’s Rang Mahal by Atul Kochhar head chef Amrish Sood; Pullman Dubai Deira City Centre executive head chef Andreas Mensch; Emirates Hydroponics Farms hydroponics horticulturist and marketing director Rudi Azzato; The Act Dubai head chef Roberto Segura Gonzales; and Capital Club Dubai general manager Emma Cullen.
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Over the course of the day, the event will cover topics including ingredients sourcing, training and retaining kitchen apprentices, and the increased competition in the market, along with a case study on the hydroponic farming industry in the UAE.
The workshops will focus on bridging the gap between the kitchen and the executive office, and developing a winning recipe for employee engagement. There will also be a red meat masterclass by MLA's Tarek Ibrahim.
The event will also see the launch of the first Caterer Middle East Recipe Book - with delegates walking away with their own copy.
Caterer Middle East is also live-tweeting throughout the event. To get involved in the conversation, please use the official event hashtag #Caterer2014.
The Caterer Middle East Chef & Ingredients Forum is sponsored by A. Ronai, Pulsar Foodstuff, TCL, Meat & Livestock Australia, and presented by du.
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