Eight chefs present Fairmont’s best

The Fairmont Dubai culinary team cleaned up at this year's prestigious Emirates International Salon Culinaire contest, which was held along side the Gulfood tradeshow 2008 on February 24-27, with 14 medals garnered including the coveted honour, ‘Artist of the Year'.
Eight chefs present Fairmont’s best
By Scott Lang
Wed 05 Mar 2008 01:18 PM

The Fairmont Dubai culinary team cleaned up at this year's prestigious Emirates International Salon Culinaire contest, which was held along side the Gulfood tradeshow 2008 on February 24-27, with 14 medals garnered including the coveted honour, ‘Artist of the Year'. Kamal Naamani, General Manager of the Fairmont Dubai was pleased to congratulate the hotel's culinary brigade on their recent success at the four-day event held at the Dubai International Convention and Exhibition Centre (DICEC).

"After months of preparation, the passion and calibre of our culinary team was clearly recognised at this event," said Fairmont Dubai executive chef David Hammonds.

"This win showcases the commitment to excellence displayed by our team," he added.

Competing for the fourth time since the opening of hotel in 2002, the culinary team, led by Executive Sous Chef Kamal Uduwarage, secured awards in categories including, open showpiece, individual ice carving, new Arabian cuisine, fish and seafood, practical cookery and five course gourmet dinner menu.

The Emirates International Salon Culinaire 2008 was organised by the Emirates Culinary Guild, the UAE's association of professional chefs.

The Emirates Culinary Guild is also a member of the World Association of Cooks Societies, the governing body of the 52 nation alliance of chef's associations worldwide.

The four day event showcased a range of culinary activities, including gastronomic seminars, cooking demonstrations and the Emirates International Salon Culinaire Competition, which was the highlight of the exhibition according to a spokesperson for the event.

The competition united over 1,500 participants from over fifty hotels in the region to compete in a series of culinary demonstrations showcasing various techniques, menu innovation and creativity. The participants were judged by a distinguished panel of international professionals certified by the World Association of Cooks Societies.

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