Industry influence
Beyond the obvious benefits for consumer health and diet that a culinary education offers — Locatelli’s lesson could certainly be of use in the UAE, which fields a notoriously high rates of diabetes and obesity — such efforts can also yield significant rewards for the F&B industry.
Scott Price, the new executive chef at Verre by Gordon Ramsay at Hilton Dubai Creek — who took part in demonstrations at the ToD Cookery Theatre — points out that culinary events are a great opportunity for the chefs involved as well.
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“It’s good to be able to see what everyone else is doing, to check out ideas and scope, and just find out a bit more about what’s going on in the industry,” he asserts.
“It’s also a great way to push the restaurant, and let people know about things such as the chef’s table we’ve got coming up, and our cooking master classes,” Price adds.
“Again these classes are educational, but in addition they’re a great way of getting people into the restaurant, interacting with them and getting them enthusiastic about food and about cooking.”
Rhodes agrees that chefs can take away a great deal from such events. “It helps the industry to have this opportunity to network, catch up and exchange ideas,” he comments.
“There seems to be a traditional view that everyone here is in massive competition, that every restaurant hates the other and there’s no camaraderie whatsoever — but it’s nothing like that. People realise that at these shows and are surprised that everyone gets on so well,” he asserts.
“We run about to the different stands and try their food, and it’s really about sharing. It really is one big family cooking together, aiming to attract more people into this fantastic country.”
Bhatia adds that it is “a chance to catch up with old friends and new cooking styles”, as well as getting a feel for the market.
“Being involved in food events gives you a chance to meet local chefs and other people in the market, so it’s a great chance to broaden your horizons as an individual,” he observes.
And the benefits are taken through to the kitchen as well, as Uwe Micheel, director of kitchens at Radisson Blu Dubai Deira Creek and president of the Emirates Culinary Guild, explains.
“The more consumers know about food, different cuisines, about the way things are done in the kitchen, the more they appreciate and understand the art of food,” he says. “Naturally, this creates more interest in exploring new things.”
Rivington Grill head chef Duncan Cruickshanks elaborates: “With customers having a wider understanding of food, suppliers and importers have to make more seasonal and higher quality products available to the market.”
In addition to these benefits, there is of course the fact that the more the consumer knows and appreciates, the more a chef must push himself — as Verre’s Price notes.
“The more the customer understands, the more you have to push yourself and your offering to deliver something that really impresses them. It keeps you on your toes,” he says.
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