Jordan's cuisine and talent comes of age...
Beirut, September 3, 2007 While training and practice are still issues to be tackled, IHF's Culinary Art Show is doing wonders to take local and regional cuisine to new heights
Culinary creativity in Jordan will never be as good as this! Nearly 90 chefs from hotels, restaurants and patisseries will compete in 13 categories that include live cooking, pastry, meza, sandwiches and more. "Hospitality Services and Events Unlimited introduced the culinary competition which was really a breakthrough in the industry, and especially in the art of cooking," says industry consultant Adnan Habbo. "The industry will value this show which gives chefs the capability to prove their skills."
Under the guidance of the Chefs Association of Jordan, the Culinary Art Show at the International Hospitality Forum will take place on the 30th October till the 1st of November. The chefs will be judged by a panel of local and international experts, who will rate each dish and presentation according to specific criteria.
"With proper education, information and training, the region's chefs are on the road to becoming pros at an international level," says Charles Azar, Pastry Chef at the InterContinental Le Vendome Beirut. "Keep in mind that a chef needs the 3 P's practice, practice and practice." Like Lebanon's Horeca, the IHF gives chefs a valuable chance to compete and improve.
Indeed, practice has been on the mind of the IHF. A two-day intensive workshop was conducted two months ago to prepare local chefs for competing at an international level through theoretical and hands-on training, as well as rules and regulations from the World Association of Cooking Societies (WACS). Proper slicing techniques and reinforcing craft skills, glazing, professional skills and cooking guidelines were all addressed.
But training is still lagging according to Chef Markus Iten, President of the Egyptian Chef's Association. "Most of the Chefs in the Middle East have no certification on an international level and no real training. In Switzerland to be an international chef you need three years of internship," says Iten. "Further study and education on cooking skills, managerial skills, nutritional skills and financial skills are required for real chefs to be born in the Middle East," he explains.
As for Jordan where the event will be held, there has been much advancement in the culinary field, due for the most part to the presence of the IHF. "Jordan has come a long way in food and beverage offerings starting from fast food and climbing up to casual and fine dining," says Habbo. "Giving attention to food production techniques and to the end result will yield excellent feedback from consumers." Habbo notes how restaurateurs in general are presently working on offering national dishes in fine dining outlets, creating a revival of traditional cuisine. This is a turn certainly worth celebrating in the country's hospitality field.
Top tips from the experts
Hospitality News asked key players involved, as of today, with the Culinary Art Show to reveal their advice to chefs on participating in the Culinary Arts Show...
Consultant Adnan Habbo
Give prime priority to food safety and hygiene. Introduce national dishes when and where possible, and work on the presentation and taste by making use of the spices, herbs, aromatics for which our region is famous. These are an important part of local culture and tourism according to the World Tourism Organization.
Chef Charles Azar, Intercontinental Le Vendome Beirut
Adopt an attitude of "I don't know everything." This will prompt you to conduct more research, update knowledge and obtain more information. A chef has to be a good listener, stay humble, keep on learning, and thank those behind his or her success rather than forgetting them.
Chef Joe Bazra, Chase Restaurants Lebanon
Believe in yourself and the products of your country. Always strive to improve your skills, and read the rules and regulations of the competition. Chefs should be prepared for competitions through workshops, basic culinary knowledge and training.
Chef Markus Iten, President of the Egyptian Chef's Association
Stick to your range of expertise, always keep yourself informed, practice, educate and train. Since most chefs in the Middle East have no formal education compared even to Asia and the Carribean, they need to invest in training and start with culinary basics such as basic cooking knowledge, culinary skills, knowledge of texture and softness, presentation of food and nutritional balance. Train and educate yourself in what makes food exciting for the perfect winning dish.
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© Press Release 2007
