Ritz second dining festival proves a success

The Ritz-Carlton, Dubai enjoyed yet another sell out year with its Festival of Fine Dining, which took place at the hotel September 14-16.

  • E-Mail
By  Sarah Campbell Published  October 3, 2005

The Ritz-Carlton, Dubai enjoyed yet another sell out year with its Festival of Fine Dining, which took place at the hotel September 14-16. The three-day event saw chefs from Germany, Japan, Italy, Switzerland and Australia joining the hotel’s own executive chef, Anthony Hannan, in the kitchens of The Ritz-Carlton, Dubai, for the sole purpose of creating new menus and surprising dishes. “With each event we challenged ourselves to create something special, something you wouldn’t normally do in a daily operation, this not only raises the calibre of the kitchen, but puts a buzz into the operation. People who attend an event like this always walk away with memorable experiences,” chef Anthony Hannan told Caterer Middle East. The hotel also hosted a variety of culinary seminars. The gastronomic lessons kicked off with a sushi and sake interactive workshop with Chef Feli from The Portman Ritz-Carlton, Shanghai, who showed chefs and regular patrons of the hotel how to prepare Nori and Maki sushi. The seminar also involved a hand-on session, where guests got to try out their new skills. “The festival creates a platform for the chefs to showcase their talents, so they are keen to perform, as well as to interact with the guests and get direct feedback. The guests get a better insight into the operation and the chefs receive some valuable recognition,” said Hannan. Other seminars included a look at the cooking and health benefits of using Mycro cocoa butter with Chef Philippe Maraud from the Callebaut Chocolate Academy. A Foie Gras and duck seminar with Rougie was presented by Guy de Saint Laurent, while master pastry chef Stephan Franz gave a presentation on his art, and followed this up by hosting a contemporary afternoon tea. “One of the main reasons for us to host such an event at The Ritz-Carlton, Dubai is to expose and develop our chefs. For young chefs, it is a thrill to work along side a Michelin star chef or World Cup pastry chef, and they pick up some new techniques or experience a different style of cuisine. “For the senior members, it is also a huge planning and organising task, and to see the event become successful is truly rewarding. All the culinary team has a great sense of satisfaction after a week of performing to their best ability,” said Hannan. This was the second Festival of Fine Dining following the inaugural event in December of last year. Is it set to become an annual event for the hotel? “Yes. We will begin by reviewing this year’s festival with a wrap-up session and start the planning for next year’s calendar. The team will meet weekly to create the third Fine Dining Festival, and again we will challenge ourselves to create a bigger and better festival,” Hannan concluded.

Add a Comment

Your display name This field is mandatory

Your e-mail address This field is mandatory (Your e-mail address won't be published)

Security code