< Previousquite a few restaurant openings and dining invitations, however I’m quite picky about the restaurants I choose. Of course, when I’m invited somewhere, the restaurant is always hopeful that the review will be positive, but it is never an expectation or a compulsion. If I had a bad experience, I will post about it but subtly.” In order to remain objective, D’Souza also tries to keep reviews as factual. She says: “It’s important to keep reviews objective, since not everyone’s tastes are the same. I try my best to keep it as factual as possible. Sometimes when I dislike a dish, I also mention why I didn’t like it. For example, I don’t just say ‘I didn’t like the tiramisu’. Instead, I’ll say ‘The tiramisu wasn’t my favourite, because I prefer it having more cake than cream’. This way, a person who enjoys their tiramisu with more cream than cake will still give it a try.” Some writers, such as Wood and guest writers for Foodiva maintain their objectiv- ity by declining any invitations in exchange for reviews, and opt to pay for their own meals instead. So how can restaurants and bloggers maintain their peace, and deal with the reality that both parties need each other? Othman notes: “As much as restaura- teurs have a love-hate relationship with bloggers, we need to read and listen to their feedback. Only then can we take action as to what is lacking in the business. Take everything with a pinch of salt as not all bloggers are good at what they do. Some do it to increase the number of followers, some do it because they are bored.” According to Wood, reviews on Foodiva act as mystery shopper reports to enable restaurants to make changes to the opera- tion if required. She advises: “Our reviews can identify gaps in a business, which gives the restaurateur the opportunity to rectify and avoid recurrences. I also encourage restaurants to respond to positive and negative reviews in a constructive manner either on the website, or on the social media channels where these were shared – which some embrace more than others. “With my other PR consultancy hat on, I advise hoteliers and restaurateurs to avoid being reactive, but to be receptive. They should embrace feedback and win food writers back to their restaurant as they spent time writing about them. One nega- tive restaurant review is not going to ruin a business; in fact it will raise the restaurant’s profi le. However, the way a restaurateur or chef responds to a negative review is what will help or hinder the restaurant long term.” D’Souza says it all comes down to managing expectations: “Both parties have to remember that they’re not entitled to anything. Restaurants can hope for a good review, but they shouldn’t demand one. Most bloggers will speak to the restaurant directly in case of a negative experience, so they should also remember to take that criticism constructively. Bloggers, in turn, should try and keep their reviews as fair as possible. Don’t order something you know you don’t like, and then write a bad review about it. “At the end of the day, it’s mutually benefi cial. The restaurant gives the blogger content and the blogger gives them some publicity. Remembering that and maintain- ing that respect will ensure relationships don’t turn sour.” Reif Othman Aegis Hospitality founder Samer Hamadeh News Analysis Bloggers Caterer Middle East | February 2019 www.caterermiddleeast.com 58/AUSTRIAN PAVILIONS Dubai World Trade Center World Food (International Pavilions) - Sheikh Saeed Hall 2 S2-F45 | 3fruits&friends | www.appletinies.at Organic apple pieces in organic chocolate S2-E38 | IMS Höllinger | www.hoellinger-juice.at BIO Höllinger S2-F47 | KASEL | www.kasel.com Vita Plus+ organic products S2-F37 | Maresi Austria | www.maresi.at Vienna ice coffee & coco aloha S2-E34 | PEZ | www.pez.at Sana+ food supplements S2-F33 | ROX Company | www.roxenergy.com ROX Energy Drink S2-E42 | S. SPITZ | www.spitz.at Beverages, confectionery and bakery products S2-F43 | SONNENTOR | www.sonnentor.at Traditional & innovative organic teas & spices Dairy, Fats & Oils - Hall 1 D1-47 | Berglandmilch eGen | www.berglandmilch.at mixed milk beverages, cheese specialities D1-53 | Gebrüder Woerle | www.woerle.at austrian cheese specialities C1-52 | Schreiber & Rupp | www.schreiberrupp.at natural cheese, processed cheese specialities C1-46 | TSC Food Products | www.tsc.at chilled milk snacks, confectionery Meat - Hall 3 381 | Interdel | www.interdel.at Interdel foodbasket Beverages - Za'abeel Hall 5 Z5-G24 | Belorganic | www.belorganic.com Organic birch water from wild harvests Z5-G22 | Bio Austria Marketing | www.bio-austria.at Top organic quality from Austria Z5-G16 | Egger Getränke | www.eggergetraenke.at Speciality beers from Austria Z5-H25 | esarom | www.esarom.com Flavourings for food & luxury foodstuffs industry Z5-H19 | HAKUMA | www.hakuma.at HAKUMA Matcha organic tea Z5-H7 | Hermann Pfanner | www.pfanner.com Austrian fruit juices and ice teas Z5-G8 | Ennstal Milch | www.ennstalmilch.at TWISST Mocktails - Ready-to-drink & alcohol free Z5-G26 | N.A.B. Fellinger | www.fellinger-royal.com High-end halal-certified sparkling beverages Z5-G30 | RAUCH Fruchtsäfte | www.rauch.cc Welcome to the Rauch valley Z5-G28 | Starzinger | www.starzinger.at Beverage co-filling - brand products & labelling Z5-G20 | Water of Life | www.wateroflife.at Premium water Z5-H23 | Wildalpen | www.wildalp.at Finest untreated spring water as baby water Z5-H21 | WINE and COMMERCE | www.winecommerce.at High-quality natural grape juice For more information: Austrian Trade Commission, Abu Dhabi T +971 2 6433988, F +971 2 6433455 E abudhabi@advantageaustria.org W www.advantageaustria.org/ae Gulfood, 17. - 21. February 2019 www.advantageaustria.org The Austrian Exhibitors: gulfood-anzeige-2019 205x275 5mm caterer middle east v1c indd 121 01 19 15:33MIXING IT UP What is Mix by Alain Ducasse? It’s casual light bites after work at the bar area. It’s fi ne dining inside a golden Faberge egg. It’s drinks on the terrace overlook- ing the Arabian Gulf. It’s an in- timate dinner with views of the Palm and the shores of Dubai. To put it simply, Mix is a mix- ture of everything. The largest of Ducasse’s restaurants world- wide, it’s the jewel in the crown of the luxurious Emerald Pal- ace Kempinski Dubai hotel. The futuristic interior was designed by Manuel Clavel of Clavel Architecture and Interior Design, with each of the three distinct sections having its own look and feel. From the large bar and lounge area, to more in- timate setting of Mix+ upstairs, and the private dining room and chef’s table located in the egg, Mix dares to be diff erent. Restaurant manager Ernesto Labrada has over a decade of experience in the trade, start- ing as a chef back in Cuba be- fore transitioning to the front- of-house. It’s his responsibility to ensure that guests take full advantage of the Mix experi- ence, and he says that the con- cept's off ering should indeed please everyone. “We are very confident in our quality in terms of the service. Definitely confident in the quality of the cuisine — chef Alain Ducasse is a leg- end, his name is well known internationally. Our team is looking to keep the quality and this is what will mark Mix as a destination, as well as providing friendly service that’s fun, interactive, and en- joyable in all areas.” Labrada explains that it’s a much more “informal service than the Michelin star back- ground that the chef provides in other parts of the world”, with a heavy focus on sharing bites on a menu that features elements from many diff erent cuisines as well as some French classics you would expect from Ducasse. Labrada tells us that Ducasse’s team in Paris has been very involved with the direction of the restaurant, saying “they have a close com- munication with our culinary team and front of house team in terms of wine selection, in terms of menu updates, sea- sonal menus, and providing a good quality of products”. With the potential to seat up to 400 guests, Mix has big shoes to fill, but the team hope that the Ducasse name and stunning surroundings will make it a destination worth visiting. Big reputation, big restaurant. Set over three fl oors, Alain Ducasse’s latest venture offers a bit of something for everyone Photos by Fritz Asuro G o E r DUBAI: With panoramic views of the Dubai skyline, it's a showstopping destination. OPTIONS: If you want to sit at a bar or enjoy dinner, there's a wealth of variety. AL FRESCO: There's a number of terraces from which you can enjoy your food. MAJESTIC: The Emerald Palace Kempinski is the peak of luxury. Outlet 360º Mix by Alain Ducasse Caterer Middle East | February 2019 www.caterermiddleeast.com 60/FINE DINING: Inside the golden egg. GOLDEN PARADISE: There's no end in sight of the gold. ERNESTO LABRADA: The restaurant manager. BAR MAN: Ryan Fourie takes care of the drinks at Joe's. BAR: The main bar area has a more low key aesthetic while remaining high class. VIEWS: Even from inside the chef's table room you can view the mainland. EGG: Each level has the Faberge egg as its luxurious centrepiece. Mix by Alain Ducasse www.caterermiddleeast.com Outlet 360º /61 February 2019 | Caterer Middle East The man with the heavy task of implementing Alain Ducasse’s trademark skills on the Mix menu every day is Hugues Gerard. Still young at only 30-years old, Gerard does howev- er have eight years of working di- rectly under Ducasse in Monaco, Paris, and London, before coming to Mix as head chef. Along with the expectation of the Ducasse name, Gerard’s job at Mix involves a broad range of cui- sines rather than just one. “Like the name it’s a mix of food,” he explains. “Alain Du- casse has 30 restaurants around the world in seven diff erent countries and we use each coun- try. We have Asian food, French food, Italian food… Mr Ducasse started in Monaco, and I also started in Monaco, and it’s the earth of his cuisine.” Gerard also emphasises that Mix is not a fi ne dining concept, saying that “in Dubai the people don’t like fi ne dining restaurants so we don’t want to do something like that. The place is huge so we wanted something casual, cool, with a good ambiance. Some- where where the guests can do whatever they want to do.” And that emphasis on the guests’ choice is an important part of Mix, with Gerard saying Mix is “a gastronomic restaurant, bistro restaurant, brasserie res- taurant” all rolled into one, and if a guest wants something, they can do it. Produce-wise, Gerard says the team at Mix tries to make it as sea- sonal as possible, despite Dubai’s year-long sunshine, saying that in winter they “work with almost all winter produce”. Fortunately Gerard has no issues bringing in the items he needs. “You can fi nd anything in Dubai, Dubai is in the middle of the world. If you need something from Australia, from China, from everywhere, you can fi nd it.” Although Gerard prefers to stay away from the word tapas, the “little bites” including octo- pus are easy to share and cus- tomers who come in for a drink at the bar are taking up the op- tion of having a few. With the private chef’s table on the top fl oor also in operation, it means there’s a wide variety of diff erent concepts within the restaurant, whether light bites or essentially fi ne dining, and Gerard says it’s “nice” for the chefs on his team to be able to vary their day between the diff erent parts of Mix – going from helping with the main menu to crafting a special one for diners upstairs. In total, Gerard is in charge of a team of 25 including six pastry chefs and he says they have gelled quickly. “I am very lucky with this. With openings it’s diffi cult to have a good team from the beginning but I’ve got a very good team with a very good spirit. They are happy to work with Alain Ducasse be- cause to them he is the best chef in the world and they love this.” In the kitchen they use Elec- trolux appliances and a Molteni stove. The open kitchen is view- able from the main area of the res- taurant and is extremely spacious. “The kitchen is huge,” confi rms Gerard, “we have a lot of space to work. That is very important and very good for us because we are 19 in the kitchen and we are not on top of each other.” SPACIOUS: A large kitchen means th chefs have plenty of room to manoe Outlet 360º Mix by Alain Ducasse Caterer Middle East | February 2019 www.caterermiddleeast.com 62/OPPORTUNITY IS IN THE AIR The take-away market is booming, as busy consumers increasingly get it to-go. You can take full advantage of this promising situation by serving delicious food served in top-quality, environmentally profiled packaging. Designed to create goodfoodmood, our collection gives you everything you need to do just that – in the form of convenient, stylish products made from feel-good eco-conscious materials. For more inspiration visit us on facebook @dunimea or contact our staff +971 55 892 7548 UPPER CLASS: Each level has its own private kitchen where required. HEAD CHEF: Hugues Gerard has worked with Ducasse for almost a decade. en means the m to manoeuvre. Mix by Alain Ducasse www.caterermiddleeast.com Outlet 360º /63 February 2019 | Caterer Middle East MAKING A VEAL OF IT LE CIRQUE HEAD CHEF WESLEY TYRON BERGHOFF TELLS US THE SECRETS TO PREPARING VEAL MILANESE Rocket: Fresh Express Garlic and herb cream cheese: Promar and Fresh Express Parmesan: Promar Veal: Classic Fine Foods Canrival Tomatoes: Fresh Express VEAL MILANESE INGREDIENTS • 4 veal cutlets with bone • 4 garlic cloves from a whole garlic bulb • Half bunch thyme • 2 medium eggs • 2 cups of breadcrumbs • 1 cup of clarifi ed butter • 1 cup of all-purpose fl our • 8 ounces cream cheese, softened • 1/2 cup sour cream • 1-1/2 teaspoons Worcestershire sauce • 3 garlic cloves, minced • Extra virgin olive oil • Pepper • Salt • Cherry tomatoes • Parmesan • Rocket METHOD: FOR THE VEAL: • The fi rst important thing necessary to cook Milanese veal cutlet with bone-in, cut the edges in two or three points to make sure that the meat does not bend during cooking. • Roast the garlic in the oven 170 degrees for 20 minutes. Smash it in a mortar with the thyme and olive oil – rub this mix on the cutlets and let them marinate for few hours. • Place the veal cutlets in the fl our. Now whisk the eggs in a bowl with a fork and then dip the cutlets one by one. Bread the meat, pressing down with your hands so the breadcrumbs don’t come off during the cooking. • Melt the clarifi ed butter in a SUPPLIERS Veal: Classic Fine Foods Carnival tomatoes: Fresh Express Rocket: Fresh Express Parmesan: Promar Garlic and herb cream cheese: Promar & Fresh Express frying pan. The secret to the perfect veal Milanese is to fry the meat at high temperatures so it becomes very crunchy outside but inside it remains tender and rosy. Fry the cutlets about fi ve minutes on each side, one by one. Then remove the excess butter on paper towels and add salt. FOR THE GARLIC CREAM CHEESE: • Roast the garlic in the oven (same method mentioned for the veal marination) and smash it into a paste. • In a small bowl, beat the cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt, and pepper until blended. • Serve with, cherry tomatoes, parmesan and rocket leaves. Dish 360° Veal Milanese www.caterermiddleeast.com 64 / Caterer Middle East | February 2019I’m made from plants BURGER COME AND TRY ME AT GULFOOD JOIN THE FOOD TECH REVOLUTION AND SERVE THE MOVING MOUNTAINS® BURGER Developed from a unique blend of plant-proteins to promote healthy living. This innovative product has been driven by market growth in plant-based dining, as flexitarians desire satisfying meat free alternatives. Distributed by Rastelli Global Middle East Tel: +971 4 277 6352 Web: www.rastelliglobal.me PLEASE VISIT US AT GULFOOD, 17 - 21 FEBRUARY, DUBAI WORLD TRADE CENTER, STAND D4-28, HALL 4 PLANT-BASEDBake n’ Cake launches new, much larger facility in Dubai Bake n’ Cake, the Azerbai- jani-founded pastry manu- facturer with a headquar- ters in Dubai, has launched a brand new state-of-the-art bakery in Dubai Invest- ments Park. At 15,000 square feet it is eight times the size of the brand’s previous bakery and is expected to aid in the continued growth of the company which is a part of Ideal Concept Holding. General manager Jurgen Ellenbeck told Caterer Middle East that no expense had been spared in the creation of the new facility. He said: “We found a beautiful plot in DIP with six warehouses, offi ce building, and freezer space for 20 40ft containers. We bought the whole plot and turned 15,000 square feet of it into a state-of-the-art modern bakery. It’s not the biggest one in Dubai but for sure it’s one of the fi nest. “We bought the best machinery in the world, the best fl ooring, the best installation of electricity, we built our own AC inde- pendent from MECool.” Ellenbeck believes the facility will allow Bake n’ Cake to expand its reach in the region, saying “the new factory is a complete new story for us. We are focus- ing now on fi ne art pastry because F&B is outsourced at many hotels so we are targeting the four and fi ve star hotels. “Additional to that we have a cold kitchen, hot kitchen, and our own butcher factory. That means we produce solely everything in house.” At the moment Bake n’ Cake is already supplying the likes of Reel Cinema’s dine-in with Guy Fieri, Nola’s coff ee shop in Abu Dhabi, and Lamborghini café among many other top level brands throughout the UAE, and Ellenbeck says it’s because of Bake n’ Cake’s ability to deliver what few other companies can. Ellenback also told Caterer Middle East that as well as supplying to both Meraas and Emaar, Bake n’ Cake has recently signed a large contract with the United Nations that will see them export 80 tonnes of bread to Somalia each month. 94 90 An in-depth look at the meat industry Gulfood event preview GRIF event preview 70 Located in Dubai Investments Park, it is eight times the size of the brand's previous bakery The Bake n' Cake team at their new facility Supplier News Products & Updates www.caterermiddleeast.com Caterer Middle East | February 2019 66/Dubai Municipality has launched a mobile smart food testing laboratory at Global Village to help en- sure food safety. Khalid Sharif Al Awa- dhi, CEO of environment, health and safety said: “The lab aims to cover the major events in Dubai and test the ready-made foods because their validity is short. The lab can be test 100-150 food samples weekly. It has been equipped with modern devices and machines to test microbial pollutants in food. In addition to that the work in the lab is done in ways that do not use papers and save time and eff ort in the process of food testing. Through this laboratory the result of the test can be issued in less than three days depending on the type of food and some test results can be announced in 48 hours.” The mobile lab will be studied with the aim of in- creasing such labs in the fu- ture with the potential for more to be added through- out Dubai. A group of inspectors has been selected to monitor the lab, all with extensive experience in food inspec- tion and good working re- lationships with the shops owners and the public. Global Village CEO Badar Anouhy said: “We are delight- ed to be the fi rst leisure desti- nation in the country hosting the Smart Lab, as a quality addition to our collaboration and partnership with Dubai Municipality, aiming to en- hance the food safety of mil- lions of our guests.” Dubai Municipality launches food testing lab Greenhouse to launch new catering concept The mobile lab at Global Village can test 100-150 food samples weekly UAE-based fi rm in Viet- nam rice production UAE-based food company Phoenix Group has partnered with agricultural company Loc Troi Group for sustainable rice production in Vietnam. Under the agreement, around 10,000 small- holder farmers in Vietnam will benefi t by developing sustainable rice production on 10,000ha of land. Phoenix Group chairman Gaurav Dhawan said the tie-up would help expand his company’s pres- ence in Vietnam, adding that the group will also support Loc Troi Group promote Vietnamese rice in the global market. Abu Dhabi in urban allot- ment project Masdar City, the sustainable commu- nity in Abu Dhabi, is collaborating with Madar Farms to create a future farming facility built from recycled shipping containers that could allow residents to grow crops even in urban, desert conditions. The methods used by Madar Farms use approximately 90% less water than conventional farming and are similar to that used by other fi rms such as Badia Farms in the industrial Al Quoz area of Dubai. Lighting e-commerce site launches in UAE Responding to demand from F&B operators, Desert River has launched e-commerce site tableLights.me, an online platform for table lights. The site features a trade account option, where any small or large hospitality business can register online and get better pricing across the entire collection. It offers a selection of cordless table lights in the Middle East – ranging from economy Yallah! Lights, to high-end customised lamps by Imagilights. Other brands include Filini, Fermob, Qult, Pols Potten and Fatboy, with several more ranges to launch in the next few months. ROUND UP: Green Catering will provide food items across several sectors Greenhouse is launching a state-of-the-art catering concept with the main objective to provide premium quality snacking for coff ee shops, retail and corporates. This new Green Catering division will of- fer its customers a selection of sandwiches, salads, bakeries, pastries, desserts and much more. All ingredients are of the highest qual- ity and carefully selected from the Green- house brand portfolio. The menu is inspired by the latest innova- tions from around the world to add value to the market. All orders are prepared fresh in-house, using the latest techniques, upon request and covering all customer’s needs be it healthy, high in protein, or any other cus- tomised requirement. Green Catering aims to add value to its HYGIENE CATERING Green Catering will provide premium quality snacks. concept by being a one-stop-shop with all the required elements, such as resources, infrastructure, and capabilities, to ensure the fi nest customer service while fulfi lling the consumer experience in every way. You can find out more about the concept at www.greenhouseuae.com/pages/green-catering. More mobile smart food testing labs could be rolled out. Supplier News /67 February 2019 | Caterer Middle East www.caterermiddleeast.com UpdateNext >