INTENSE COMPETITION FOR MIDDLE EAST JUNIOR CHEF OF THE YEAR 2001

As many as 247 junior chefs from leading hotels in the region are involved in hectic preparations as competition for the Middle East's Junior Chef of the Year 2001 is currently under way at the big kitchen in the Bur Juman Centre as part of the events and activities organized by the Dubai Department of Tourism and Commerce Marketing (DTCM) for Food Surprises week.

The competition being organised by the Emirates Culinary Guild under the auspices of the DTCM involves eighteen different categories and is open to all culinary professionals in the region.

"This competition is designed to provide junior chefs with an opportunity to sharpen their cooking skills and serves as an excellent way to allow the visitors to observe the current state-of-the-art skills of hotel cooks," said DTCM Manager Heritage Sites and Events and Chairman of Food Surprises Committee, Awadh Al Seghayer.

He noted that the competition showcased the talents of chefs in the UAE while at the same time challenging them to create innovative recipes using a local element in their cooking.

"We are confident that this competition will improve the overall quality of culinary skills in the region and provide recognition for excellence in culinary arts as well as incentives for the participants," remarked Mr. Seghayer.

The static displays were open for public viewing as large crowds took in the aroma of the food and waited patiently for their turn to sample the food.

"The rules of the competition reflect the guidelines of the culinary industry's governing body in the region," said Alen Thong, Secretary General of the Emirates Culinary Guild and Managing Director of John Holt Foods. "The competition helps participants keep in line with current trends and stimulates greater interest the profession."

Mr. Thong noted that the insight and learning experience is of great importance because new trends, styles and techniques are passed on to industry professionals as well as spectators.