Out and about farmers’ market.” Other key exhibitors confirmed include Oakleaf European, a leading importer of food products and produce including cheese, fruits, vegetables, from authentic French markets; Balqees Honey, suppliers of Royal Sidr honey directly from the desert mountains and valleys of Yemen; Chez Charles, an on-line gourmet grocer supplying a selection of produce handpicked from across the world; Gourmet Point, a supplier of premium oils, jams and syrups including La Tourangelle; Astrea, an authentic and renowned Greek olives and olive oil supplier; and Eireann Group which supports small to medium sized Irish companies and then exports their products to the region. “We’re particularly keen to have exhibitors and sponsors who not only have quality products but are also adding to our understanding of food and sustainability” Tinston adds. As an example, Nespresso is a sponsor and is keen to announce
Finest quality olives and olive oil by Astrea.
that its recycling scheme for the coffee pods will soon start here. And some of the sponsors are involved in the cooking challenges, such as the most sustainable fish challenge or the grass-fed beef challenge, using Emerald Valley beef from Australia. Food can be life changing, so we need to ensure the best.” Chefs from the region and beyond will compete for The Golden Toque Middle East Award, with top prizes being a stay at the luxury Les Trois Rois Hotel in Basel complete with a six course dinner at two-star Michelin restaurant Le Cheval Blanc, plus a brand new kitchen provided by Teka. A panel of some of the most well respected names in the hospitality and fine dining industry, locally and internationally, will judge the senior and junior teams. Contestant chefs will be marked on their culinary skills and talent, as well as being encouraged to use ingredients provided by local farmers and artisan producers. “Feedback from the community has been enthusiastic,” she claims. “This is the first competition in the Middle East for chefs, run by chefs and about the chefs, which is why it has such appeal.” As well as the award of the Golden Toque Middle East trophy and medals, an Amuse Bouche contest will acknowledge the skills of individuals and teams of junior chefs competing for the Gold, Silver or Bronze Moustache 2012. Michael Kitts, Director of Culinary Arts at The Emirates Academy of Hospitality Management, helped to create a panel of local and international experts who will serve as judges. Kitts will also act as Salon Director. Five chefs will compete per heat, all working in the Meydan’s kitchen with a live feed to monitors around the Festival. Academy students will also gain invaluable hands-on experience working with the teams of chefs preparing meals for The Chef’s Table, which will act as the forum for a number of pop-up restaurants using ingredients from the Festival’s exhibitors and sponsors, with a Dhs250 a head charge for diners. Teams will represent hotels. Tinston expects up to 3,000 visitors over the four day Festival. She also has plans to extend the brand into 2013. “As well as bookings already taken for next year’s Festival, there’s a real possibility of Posh Picnics at racing or yachting events through the year. We are also debuting a Cookbook Club at the event which will allow local authors to meet their readers.”
“This is an excellent opportunity for specialist producers to introduce their produce to the region and gives local farmers and suppliers the chance to interact directly with their customers.” - Claire Tinston, Founder, The International Fine Food Festival.
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The judges Claire Clark MBE One of the world’s top pastry chefs. British born Claire Clark has worked in some of the world’s best restaurants including Claridges Hotel in Mayfair and The Wolseley on Piccadilly. In 2005, she moved to California to become the head pastry chef at three-star Michelin The French Laundry. She is now working as a freelance Pastry Chef based in London. Kevin Viner A winner of some of Britain’s best professional cooking competitions including UK National Chef of the Year in 1998 and the AA’s Chef of the Year in 1999, voted by both his peers and colleague chefs throughout the trade. He was also nominated as one of the ‘Top ten chefs of the last decade’ by the AA. Paul Bates The executive chef at the InterContinental Hotel Park Lane in London. Previously he worked at both the Millennium Mayfair Hotel and the Millennium Knightsbridge Hotel. His tutor at college, Peter Barrett, also taught Gary Rhodes. John King A professional Chef for more than 30 years, he has worked in some of the most exclusive hotels, restaurants and casinos, such as the The Dorchester, Connaught, The Ritz Club, Le Caprice, Les Ambassadeurs, Crockford’s and the Mandarin Oriental Hotel in Manila. He has won many awards for his culinary expertise, such as Gold Medal for Best Regional Team in the World at the 1988 Culinary Olympics. Gabi Kurz The wellbeing chef at Madinat Jumeirah and previously Chef de Cuisine at Magnolia. She grew up inspired by her mother who operated a vegetarian guesthouse in the Black Forest in Bavaria and by local produce. Peter Knogl Chef de Cuisine at the gourmet restaurant Le Cheval Blanc in the Grand Hotel Les Trois Rois, the top hotel in Basel.