Dubai to host WACS World Congress in 2008

Dubai has been selected as the venue for hosting the World Association of Cooks Societies (WACS) World Congress in 2008. 

Mr. Awadh Al Seghayer, Director of Dubai Convention Bureau operated by the Dubai Department of Tourism and Commerce Marketing (DTCM), said: “Dubai’s bid to host this mega event generated an outstanding support in the international forum. It is another feather in the cap of Dubai’s world-renowned hospitality industry. Dubai will receive over 2,500 visitors – chefs, hoteliers and restaurateurs – from all over the world for this gathering.”

The selection of Dubai as the WACS World Congress-2008 venue took place on the sidelines of WACS-organised International Junior Chefs competition held in Dublin. 

The Dubai team won the Gold medal in the competition. The team scored the best result for cooking skills and hygiene to notch up the global recognition for which a total of 16 international culinary teams contested. The second and third prizes went to Scotland and Canada, respectively. 

Mr. Al Seghayer said: “There is a strong public-private sector co-operation in the emirate. This combination of creativity and innovation is bringing laurels to Dubai in every sphere of life, especially the hospitality industry.” 

He said DCB and ECB worked jointly to bid for this prestigious event. The other bidders were countries like Norway, China, Mexico, Italy, Scotland and Egypt. The WACS Congress takes place every two years.

Mr. Uwe Micheel, President of the Emirates Culinary Guild (ECG), said: “We thank the DTCM for its unfaltering support to the hospitality industry in general and ECG in particular. Dubai Convention Bureau extended its support to the Dubai bid for the WACS World Congress in 2008, the year in which it will celebrate the 80th anniversary of its establishment.”

A member of WACS, the Emirates Culinary Guild (ECG) selected and trained a team of three top Junior Chefs from Dubai’s five star hotels to compete at the 31st World Congress held from March 21 to 25.

The toughest competition came from teams of Canada, Malta, Norway, Scotland, USA and South Africa. Other participating teams were from England, Italy, Germany, Hungary, Australia, Singapore, Ireland, China and Wales.

The Junior Chefs representing Dubai were: Carl Yi Shi from InterContinental Dubai, David Fritsche from Mina A’ Salaam and Enrico Froehnel from Burj Al Arab.

The entire food preparation and presentation was held under the guidance and supervision of Christian Gradnitzer, Executive Sous-Chef from Burj Al Arab.

The menu that was presented consisted of a starter - Irish smoked salmon parcel and olive confit salmon, pickled wild mushroom salad and port wine onions.

The main course - marinated canon of lamb, braised rabbit leg and creamed leeks, balsamic glazed root vegetables and roasted turmeric potato. The gourmet dessert selection comprised of raspberry parfait, Irish cream brulle and chocolate fondant.

On the way to Dublin, the team was accompanied by Mr. Uwe Micheel, Regional Executive Chef InterContinental Dubai and ECG President, Mr. Patrick Lannes, Executive Chef Royal Le Meridien, Mr. John Wood, Culinary Director Jumeirah International, Mr. Alang Thong, Emirates Culinary Guild Coordinator, Mr. Ingo Maass, Executive Chef JW Marriott, and Mr. Heinz Zucchelli, Director of Production, Emirates Flight Catering. The entire expedition was sponsored by Unilever Best Foods solution Arabia.

“As the global sponsor of the WACS World Congress-2004, we were proud to sponsor the Emirates Culinary Guild delegation and I was very happy to share such a great achievement,” said Mr. Kamal Salman, General Manager, UBF Solution Arabia, foodservice business of Unilever with worldwide known brands like Knorr, Hellmann’s, Flora and Lipton tea.

He added: “We will be working with the DTCM and ECG to make the emirate the culinary capital of the Middle East. Unilever Best Foods will surely support the WACS World Congress 2008. This will put UAE’s foodservice industry on the international map.”

Mr. Uwe said: “The WACS was founded in 1928 as the governing body for chef organizations across the world. Its primary objective is the education of chefs and cooks through information exchange, World congresses and international culinary competitions.”

He added: “WACS brings together societies from each member country and with over 80 member countries, the society has a possible network of thousands of affiliated chefs and companies.”

The membership includes Executive Head Chefs, Food & Beverage Managers, Hotel & Resort Managers, Conference & Banqueting Managers, Restaurant owners, culinary arts educators, industry professionals, industry press and other specialists in the field of culinary art.