The third annual Caterer Middle East Chef & Ingredients Forum took place on October 8, 2014, at Grosvenor House Dubai; we review what happened on the day

The Caterer Middle East Chef & Ingredients Forum ended on a successful note on October 8, 2014, after jam-packed panel discussions, workshops, and presentations — along with the launch of the first Caterer Middle East Recipe Book. The event was held at the Grosvenor House Dubai, and saw 100 chefs interacting with each other on a variety of issues.

Seasonality Stands

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In the first session moderated by Jumeirah Group corporate director culinary Christian Gradnitzer, we discussed how chefs determine what produce is in season.

With customers becoming more knowledgeable, how can the region’s restuarants account for seasonality, and where does the produce come from? Zaya Retreats executive assistant manager, culinary and F&B Carl Stockenstrom said: “We have to be true to the fact that we are living in the desert.

There is a very small market for what is grown here, with a majority of food imported into the country.”
He pointed out that while there is produce all year round locally, it is a very limited selection.

Rang Mahal by Atul Kochhar head chef Amrish Sood said there were various ways in which to let the guest know what produce is in season.

He explained: “Visual impact plays a major role — if I want to talk about a vegetable in season, I display it so it appeals to the guests and it makes them more excited about what’s available in the kitchen. You can also have farmers’ dinners, where you invite farmers, local producers or local buyers in the region to dine with us.”

He added that writing new menus regularly to reflect seasonality is another way of impressing the issue upon consumers. Furthermore, Sood said it was equally important to have the front-of-house team involved in knowing more about ingredients used.

The Palace Boutique Hotel’s Masso executive chef Susy Masseti said she was in a fortunate position to be able to grow her own herbs in a garden. “I also use a lot of local farmers and lot of fresh local seafood, which is seasonal. In this region, seafood is highly seasonal. Customers are very happy for us to propose and give them only what’s good and in season.”

Baker & Spice Dubai operations manager Mohamad El Chehimi said the current situation is much better than five years ago when it was very difficult to source local produce.

“We, as leaders of companies and restaurants, control the production, the consumption and expectations of our customers. There are more than 50 items of fruits, vegetables and herbs, that are available for more than six months in a year. Once we are done with the local production, we look in the region — Saudi Arabia, Iran, India, and the Middle East. We look at things that come by road rather than by plane. We go to the market ourselves to see what is in season. Not more than 5% of imported products are used by us.”

Countering the claim that local and organic items are more expensive, Chehimi said the more chefs choose to buy locally produced organic vegetables, the more farmers will be supported, and the prices will slightly drop.

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