MEET THE JUDGES:

Name: Otto Weibel
Chairman of the judging committee; director at Ottscott PTE LTD, Singapore

How long have you been a judge at Salon Culinaire at Gulfood?
I have been a judge since the first Gulfood Salon Culinaire.

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What are the most important elements you look for while judging entries at the show?
That the judging is fair and consistent, and all participants get proper feedback so they will know where to improve next time.

What is your top tip for participants at the competition?
It is important for all the participants to prepare, and cook their dishes as many times as possible and get comments and feedback from their chefs before they enter the competition. I would also advise that they keep things simple but aim for perfection. Remember, less is more, and training makes a champion.

Why do you think events like Salon Culinaire are important for the food and beverage industry?
It gives young chefs a platform to show off their skills, as well as measure themselves against their peers in the industry. In addition, it reveals the new trends in the sector. It also gives chefs a chance to meet other chefs from all around the world, share knowledge and network with each other. Salon Culinaire is also a great opportunity to reveal more information about the chef profession to the general public, and helps lift the image of the profession in people’s eyes.

What are you most looking forward to from Salon Culinaire this year?
To meet up with old and new friends! Hopefully, I will get the opportunity again to share my knowledge and experience with young chefs. I’m looking forward to having a great and well-organised Salon Culinaire… and we should not forget the fun!

Name: Mike Lee
Head chef, Hotel Les Fleurs de Lees, France

How long have you been a judge at Salon Culinaire at Gulfood?
I have been judging at the Emirates Salon Culinaire for the past 10 years, but before that I was one of the founding members and president of the Emirates Culinary Guild and was heavily involved in the organisation of the competitions.

What are the most important elements you look for while judging entries at the show?
The things I look for when judging are originality of presentation, and innovative recipes which must also be feasible to prepare commercially. Hygiene and cleanliness are of vital importance. New concepts are always a bonus.

What is your top tip for participants at the competition?
Competitors must thoroughly read and understand the rules of the competition. They must undergo maximum advance preparation. Practise your entry dish several times beforehand, and consult and take the advice of your chef.

Why do you think events like Salon Culinaire are important for the food and beverage industry?
The Salon Culinaire is a source of new ideas and new presentations of old ideas. It gives a chance to junior and senior chefs alike to grow and show their potential. As Gulfood and its Salon Culinaire expands and the number of overseas visitors increases, it improves the world’s awareness of the Gulf and its culinary capabilities.

What are you most looking forward to from Salon Culinaire this year?
Over the years, the presentation of local food has been greatly enhanced through the ever-increasing number of entries in this category. The Emirates Culinary Guild in its turn is constantly increasing and developing categories of local, as well as international, food. As the competition’s prestige continues to grow, I look forward to the innovations that 2015 will bring.

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