Radisson Blu Hotel, Dubai Deira Creek celebrated success at The Emirates Salon Culinaire (ESC), which took place at Dubai World Trade Centre in conjunction with Gulfood 2017, from 26 February – 2 March.
Under the leadership of Radisson Blu Hotel, Dubai Deira Creek director of kitchens, Chef Uwe Micheel, the team took home a total of 27 medals – nine gold, 13 silver and five bronze – in addition to seven individual merits.
Chef Ajantha Sisira K.G Gamage won a training course at New Richmond University for his baking skills, while Chef Rabeh Adel Amer and Chef Dashrath Pakhrih were awarded trophies and a trip to Germany sponsored by Convotherm for Best Arabian Cuisinier and Young Chef of The Year 2017, respectively.
An overall score of 89 landed the hotel’s team in third place.
Chef Micheel said: “The team has once again proven what they are capable of. I am most proud of the awards we have received for dishes that were judged on taste, such as live cooking beef and fish.
“Taste is very important in our industry. I am very proud of my whole team; we participate in competitions to grow our talents. The certificates and trainings won by the team this year make me very happy, and yet again explain why we compete in such competitions.”
Radisson Blu Hotel, Dubai Deira Creek general manager, Maria Tullberg added: “I am very thankful for Chef Uwe’s continuous support. This also ensures high quality of service for all our guests, all the time.”
Organised by The Emirates Culinary Guild, Salon Culinaire saw more than 1,250 competitors from the UAE, Maldives, Russia, South Korea, and Bahrain compete in 29 classes across all disciplines of the Culinary arts.
This included ice carving, practical cookery, static displays, Emirati cuisine, cake decorating and showpiece categories.
The competition – the largest of its kind in the Middle East and Africa region – brought together 26 international and 12 UAE-based judges.
A total of 86 gold medals, 161 silver medals and 280 bronze medals were awarded during the five-day event.