Caterer Chef & Ingredients Forum goes live

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.

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.