Commenting on the decision to launch the magazine’s first live culinary competition, Caterer editor and second event judge Lucy Taylor explained: “The March issue of the magazine features a roundtable discussion on the subject of menu development.
“When we considered at the challenges facing Middle East chefs with regards to menu planning, adhering to seasonality in a region where almost ever ingredient must be imported came through as a key issue.
“There are various factors — from sourcing problems to timely transportation — that can impact what a chef can serve to his guests, so it’s a true testament to their skill that we see so many restaurant menus adhering to a seasonal theme.
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“In recognition of this creativity, we thought it would be fun to put it to the test in a live cooking challenge prior to the chefs’ roundtable discussion, and see what our eight participants could come up with,” she said.
“Nestlé Professional was incredibly enthusiastic about the idea, and we are most grateful for their assistance with this event. The company’s expertise in the field of setting up culinary events was a driving force behind marking The Seasonal Challenge a reality.”
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