ICCA exhibits culinary innovations at Sharjah Expo

ICCA Dubai and Sharjah Expo Centre's partnership for the 2014 Sharjah Expo has culminated in ICCA’s participation at the event to showcase the latest developments and innovations in the culinary sector.

ICCA’s arena featured a complete industrial working kitchen to aid live preparation, production and banqueting for around 500 people on each day of the Expo.

International Centre for Culinary Arts Dubai’s CEO Sunjeh Raja said: “The food service industry has become very discerning. Adequate exposure and familiarisation with advanced cooking technology & innovation in equipment is a necessity for anybody in the modern kitchens of today, regardless of their skills and experience. A modern kitchen is no longer a luxury but the way to take things to the next level.

"Dubai will host the World Expo 2020 which will have a very positive impact on the tourism and hospitality industry here, especially in the food production sector, with over 25 million visitors expected to visit the Expo during the six-month period. We need to focus on sustaining this growth and development across the UAE. At ICCA we embrace technology, innovation, application and best practice to make sure we get the best results - evident for all to see at our Chef Tech Arena this year.”

When asked to comment about how the commercial kitchen is evolving, Raja replied: “With the advent of more and more modern technology, the commercial kitchens of today are definitely evolving leaps and bounds. The focus today is all about speed, convenience of use, high standards of hygiene, quality and consistency.”

Seminars on topics such as complete kitchen solutions at design stage, blast freezing techniques for tomorrow’s kitchens and eco-friendly exhaust systems were held, as well as a chef networking point for visiting chefs to interact and network and a kitchen consultant clinic that provides design and troubleshooting advice to commercial kitchen owners.

Other activities at the show included a workshop on the basics of meat preparation by Chef Tarek Ibrahim and ICCA, and barista coffee making and gelato making demos.