HE Reem Al Hashimy, UAE Minister of State for International Cooperation and Director General, Expo 2020 Dubai, said: “Over the last several weeks, we have been consulting with key UAE and international stakeholders to review the ongoing impact of COVID-19 on our plans and preparations for Expo 2020 Dubai.”
The team was led by Emirates Culinary Guild President and Director of Kitchens – Radisson Blu Deira, Chef Uwe Micheel and was supported by Thomas Haller, Chef Norbert Girnth, and President of the Syrian Chefs Guild Majed Al Sabagh.
Thirteen stations showcased cheese-based recipes from all over the world including countries from Italy, Arabic, Greece, India, Switzerland and South America.
Winning the award for the ‘Most Innovative Hot Beverage’ was IFFCO, the UAE-based integrated multi food products group, for its Karak Chai Camel Milk.
The three-day Gulfood Innovation Summit brings together players from across the industry to examine the challenges and opportunities in the F&B market.
The show brought together the industry’s newest and most advanced products and technologies to a global audience of professionals.
Arrivals from Europe are expected to be the largest contributor on a regional basis. Those from the GCC will represent one of the highest growth rates.
The chefs from the hotel demonstrated unprecedented creativity and extensive experience in various competitions while preparing a range of appetizers.
The event will host more than 90 high-profile speakers from companies paving the way in Saudi Arabia’s hospitality investment industry.