Dubai to host US food seminar

The US Meat Export Federation and the Emirates Culinary Guild are planning to host the ‘CHEF’ seminar this September.

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By  Lynne Nolan Published  August 1, 2006

The US Meat Export Federation and the Emirates Culinary Guild are planning to host the ‘CHEF’ seminar this September. Set to take place at the InterContinental Hotel, Dubai, the CHEF seminar, which aims to strengthen awareness of American food products, is also being held in conjunction with the US Agricultural Trade Office and the Southern US Trade Association (SUSTA). Established in 1973, SUSTA was created by the departments of agriculture of 15 southern states and Puerto Rico to act as a non-profit trade development association, assisting companies with the marketing of their food products internationally. With the aim of educating chefs, food and beverage managers and suppliers on the diversity of US food products and the quality of its beef, the seminar will also include talks on hygiene and food safety. Live cooking demonstrations by US executive chefs will also be a key feature. The two-day seminar sees a number of chefs taking part, including Jay McCarthy, Van P Atkins and Michael TY. Chef Jay has worked as director of hotel operations on the American Orient Express, a consultant for the US Meat Export Federation, and executive chef at restaurants in Mexico, Florida, Colorado and Texas. “The objective is to introduce some new cuts of beef to the chefs and show the versatility and value of these cuts. Whether you’re a caterer, hotel chef or independent restaurant owner, these cuts offer an opportunity to be different from the competitors and increase the bottom line,” commented chef Jay. “I will be showcasing cooking techniques, using under-utilised or little known cuts of beef that are of great value,” he added. Arriving from Louisiana in the US, chef Jaques Leonardi will conduct a demonstration using ingredients typical of the southern states, such as sweet onion sauces, spices, grits, cornbread, country ham, fried chicken and butter beans. “Today’s consumer is eager to try new foods, and with modern transportation and efficient distribution systems, what previously might have been considered exotic food products are now readily accessible,” commented chef Jacques. “By sharing New Orleans Creole-style cooking techniques with them, these professionals can, in turn, diversify their menus and introduce these dishes to their diners.” Also attending the event will be chef Van, returning to the region for a second time, chef Van previously visited Dubai to introduce custom culinary protein bases. "I’m very excited to see the chefs that I met last time and to discuss the latest trends in the United States, as well as food safety issues," he said. The event will take place on September 10-11.

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