Chef Middle East, along with its partners, invited hospitality industry professionals to discover a wide range of the finest ingredients, inspiring foodservice operators to reinvent their breakfast menus.
This event provided a perfect platform to launch the distributor’s brand-new Stockman’s Deli range, a truly unmatched selection of premium deli cuts, sourced from the US.
Damian Storie, head of proteins at Chef Middle East, said: “It was great to see the launch of our own Stockman’s range at both breakfast events in Qatar and Dubai. This has been the culmination of a lot of work behind the scenes by our team and partners.
The hotel and restaurant market has been asking for a premium-quality cold-cut range and we have delivered. The range is produced from whole muscle and just cooked and packed ready for slicing to the thickness required depending on the application.
We found the range to be very well received by the customers and as with all ranges, there were a few stand outs, those being the Smoked Brisket, Pastrami and Medium Rare Roast Beef. This will give hotels a boost for breakfasts and for all, will instantly improve their sandwich menus, using only the finest prime beef from the US.”
The event was the first held in Qatar since the start of the pandemic, providing a much-awaited reunion. The bakery solution was showcased, with beautiful breads and viennoiseries from Bridor, the French brand behind the finest collection of pastries and patisseries for professionals, exclusively distributed by Chef Middle East in Qatar.
In Dubai, the event boasted valuable interactions, live music and great food. In addition to the launch of Stockman’s brand, Chef Middle East introduced the UAE market to the Europastry brand from Spain, with an extensive range of diverse and innovative bakery products.
With breakfast playing an increasingly important role in eating trends and habits, such events help in showcasing unique and premium products from renowned brands, namely: Valrhona, Paysan Breton, Belberry Preserves, St Michel, Rude Health, Mikah, Juicy, Byou Acai, and Dolomia Water.
Additional highlights include solutions such as a “Healthy Breakfast,” “Kids Corner,” “Cold Cut Sandwiches” and much more, all crafted by Chef Middle East culinary team, allowing customers to indulge in culinary creations by industry experts.
Chef Middle East continues to prove their commitment to helping hotels and restaurant operators across the Middle East region succeed and develop their menus with premium quality ingredients and strong brands to elevate culinary experiences in general.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
