Commenting on the event, Alan Palmer, MLA’s global competition coordinator, explained: “This is the 83rd MLA Black Box Culinary Challenge, worldwide.
“It started in 1996 in Bali, and was a very small event. Now we have 15 top Dubai teams competing, so the challenge is really there for the competitors and the judges.
“Each team may get the same main ingredients, but you see 15 completely different menus turned out, and that’s the fun of this event,” he added.
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Lachlan Bowtell, MLA’s regional manager for the Middle East and North Africa and a judge at yesterday’s event, noted that this was the 13th MLA contest held in the Middle East, and said he felt the regional F&B industry had gone from strength to strength over the five years MLA had been hosting events in the area.
“The aim of these events is really to develop young chefs,” he continued. “It’s not about the big hotels and the executive chefs, it’s about the young talent coming through — because if we don’t look after the future of the industry, we’re going to have problems.
“Part of the reason we’re here this year is to show that, contrary to what some people were saying last year, Dubai is still alive and kicking. The culinary scene here is really one of the best in the world.
“This is a great training ground, so we need to promote culinary excellent and really support the younger ones coming through in the industry,” he asserted.
“Let’s get them on to the next level, because the high flyers are great and we love working with them, but it’s the next level down who are the decision-makers of the future.”
Jean Luc Amann, also a judge, and executive chef at the Al Bustan Palace InterContinental Muscat, agreed the event was not only a success, but a valuable learning tool for young F&B talent.
“I think it’s very important for chefs to come up with creative ideas, to be challenged to see what they can make with food,” he explained.
According to judge and Chef Middle East product development manager Bruce Woolner, the MLA event also brought benefits for sponsors.
“This is a direct competition, so from a sponsor’s point of view you’re putting your product in front of a chef, who has to use it; you’re hitting end users, not just sponsoring with a name, a logo and a cash contribution,” he explained.
“And it shows we’re not just about selling stuff, we’re putting something back in — we’re offering support. And this is a good one to be involved with, because it’s different from the normal; it goes around the world and it does get world recognition. It’s respected.”
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