AUGUST 2021 VOL 17 ISSUE 08 AN ITP MEDIA GROUP PUBLICATIONPASTRY CHEFS IN CARATE BRIANZA - ITALY When you mix passion with experience, the promise of a masterpiece is never far away. For 70 years Icam Linea Professionale and Agostoni have fed the creativity of pastry chefs, chocolatiers and ice cream makers worldwide. And now we are back with the origin of taste: we are back with our Italian chocolate. 205x275 Catereer Mdlle East.indd 126/07/21 15:53In this issue 3 August 2021 caterermiddleeast.com Specials 22 With policies changing from restaurant to restaurant, what happens with tips in Dubai? 30 With more and more restaurants introducing kid-focused menus, just how important is it? Catering to kids Where will this tip go? ON THE MENUIn this issue caterermiddleeast.com August 2021 4 Mains 06 Trending 36 Spotlight 42 Mix masters 50 Kitchen con dential Goose Island Gastropub Isola Ristorante Cocktails at LPMEditor's Letter 5 August 2021 caterermiddleeast.com Hello, For years, F&B workers around the world have worked long hours for modest salaries, while always showcasing their love for the industry. The pandemic has pushed that passion to the limit. With many forced to take pay cuts to save their jobs, the generosity of their guests has been a lifeline in dire times. Tips have become a more important source of income than ever. So it’s distressing to hear that some companies have been taking this money for themselves. While it may be a long-term issue, the consequences in the current climate are even more acute. Staff are beginning to speak out. Bosses of reputable operators are saying enough is enough. It’s time to stop these exploitative practices and give the people that make up the backbone of our industry what they deserve. Is change on the horizon? Have we reached the tipping point? Simon Ritchie, editor Published by and © 2021 ITP MEDIA GROUP FZ-LLC The publishers regret that they cannot accept liability for error or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of fair review. PO Box 500024, Dubai, UAE Tel: +971 (0)4 444 3000 Web: www.itp.com Offi ces in Abu Dhabi, Dubai, London & Mumbai ITP Media Group CEO Ali Akawi Managing Director Martin Chambers Group Editor Paul Cliff ord Editorial Editor Simon Ritchie Tel: +971 4 444 3550 email: simon.ritchie@itp.com Deputy Editor Kohinoor Sahota Tel: +971 4 444 3384 email: kohinoor.sahota@itp.com Reporter Josh Corder Tel: +971 4 444 3358 email: josh.corder@itp.com Advertising Commercial Director Sally Whittam Tel: +971 4 444 3348 email: sally.whittam@itp.com Sales Executive James Sperring Tel: +971 4 444 3477 email: james.sperring@itp.com International Sales Manager Amanda Stewart Tel: +44 7908 117 333 email: amanda.stewart@itp.com ITP Live General Manager Ahmad Bashour Tel: +971 4 444 3549 email: ahmad.bashour@itp.com Studio Art Editor Gerald Du Designer Junemar Tulipas Photography Senior Photographers Efraim Evidor, Adel Rashid Staff Photographers Aasiya Jagadeesh, Fritz John Asuro, Ajith Narendra Production & Distribution Group Production & Distribution Director Kyle Smith Production Manager Basel Al Kassem Production Coordinator Mahendra Pawar Senior Image Editor Emmalyn Robles Circulation Distribution and Circulation Manager Evijin Pathrose Distribution Coordinator Avinash Pereira Circulation Executive Rajesh Pillai Marketing Director of Awards and Marketing Daniel Fewtrell ITP Group CEO Ali Akawi CFO Toby Jay Spencer-Daviescaterermiddleeast.com August 2021 6 TRENDING7 August 2021 caterermiddleeast.com It has a varied menu featuring everything from pub classics, such as burgers, to a special pork menu. Dishes he thinks will become favourites include The Dirty Burger (a marble patty, brioche bun, brie, maple- glazed bacon, tomato con t, truf e aioli) and the vegan-friendly Caul-Me Vegan Cauli ower Wings (crispy battered cauli ower wings served with vegan blue cheese dip and a choice of Asian sesame or Chicago re sauce. ) Desserts that should stand out include the Goose chocolate mousse (chocolate sponge, dark chocolate mousse, caramelised nuts, caramel sauce and vanilla ice cream) and the Jumbo Ice Cream Cookie Sandwich (giant fudge cookies and vanilla ice cream), both big enough to share. JVC has recently been touted as an upcoming spot for F&B in Dubai and Batra believes Goose Island will reach the right demographics. He said: “Jumeirah Village Circle is a thriving and discerning population of young professionals and families that are geared up and excited to experience the very best that Five has to offer – our culinary and entertainment offerings are especially designed to provide the community-at-large a complete bouquet of day-to-night experiences that showcase the unique vibe at Five.” Everything under one roof Aloki Batra, CEO of Five Hotels and Resorts, said the Goose Island gastropub is something new for Dubai “The area has a clientele geared up to experience Five“ Chicago-born brewery Goose Island now has a gastropub at Five Jumeirah Village in Dubai. The gastropub is an “everything under one roof entertainment venue”, said Five Hotels and Resorts CEO Aloki Batra. Among the activities available at the new venue are virtual golf, pool, a gaming area, and a private barrel tasting room. It also offers 14 specially curated beers on tap. Having previously told sister title Hotelier Middle East that Five Hotels & Resorts isn’t regarded as highly as it should be for its cuisine, Batra is con dent Goose Island will be another reason to change that viewpoint. caterermiddleeast.com August 2021 8 NEWS Chef Izu Ani launches burger brand, plans to enter NYC NEWS LAUNCHES Chef Izu Ani has launched his own burger brand and plans to take it to New York City in 2022. Ani, number one on Caterer Middle East‘s Power List in 2019, says Izu Burger will offer “dirty, clean burgers”. The burger brand is now taking orders for delivery only through Deliveroo, but is planning physical locations in Dubai and New York by next year. Izu is one of Dubai’s most popular and successful chefs. He is behind restaurants such as GAIA and Carine. The chef was also granted a golden visa for his efforts in the F&B industry. Three burgers are available to order now, including the Potato Bun Burger, made with Australian wagyu beef or 150- day grain fed Canadian beef, topped with melted emmental Swiss cheese, signature sauce. Other options include the Milk Baguette Burger and a trio of sliders. Also available are Izu Fries, topped with a spicy sauce, Parmigiano- Reggiano shavings and spices. Ani’s popular passion fruit cheesecake is available for dessert. He said the creations are the best of both worlds. He explained: “Everything in life has a cause and effect. It is the attention we pay and the work we put into something that makes it stand out from the rest. With Izu Burger, I wanted to make juicy, tasty burgers, with clean, conscious ingredients so that we can trust what we are putting into our bodies. Yes, enjoy a burger, but eat one made with pure intentions and carefully sourced avours. Make it a part of your lifestyle, without restrictions, and use the energy to fuel your next adventure.” Famed French culinary school Le Cordon Bleu will open in Saudi Arabia. The school signed a Memorandum of Understanding with the Saudi Culinary Arts Commission. The partnership will establish a 2,000 sq m educational institute in Riyadh The culinary arts school will train up- and-coming Saudi chefs in Le Cordon Bleu’s renowned curriculum. It will also see the development of a curriculum of Saudi cuisine, which is the rst of its kind. Celebrated Saudi chef Mayada Badr, who leads the Culinary Arts Commission, said: “As a Cordon Bleu-trained chef myself, I am thrilled to be announcing this new partnership between Le Cordon Le Cordon Bleu signs MoU with Saudi Culinary Arts Commission to launch school SCHOOLS Bleu and the Culinary Arts Commission. My own studies at Le Cordon Bleu gave me the fundamental skills I needed to explore and creatively express my passions. Saudi chefs are already displaying incredible creativity with limited formal training. The foundation of this culinary school will allow them to hone their fundamental and classical skills; which, when deployed with their existing creativity, will create something truly special. “I have little doubt that the Kingdom’s rst Michelin star will come from a graduate of Le Cordon Bleu in Riyadh.” Saudi Arabia’s culinary scene is thriving with thousands of independent restaurants and an increasing numbers of international brands. LPM recently launched its rst outlet in the kingdom. Rainer Becker is also bringing his restaurants, including Zuma, to Saudi Arabia.Trending 9 August 2021 caterermiddleeast.com Erth Abu Dhabi has unveiled a 9,000 sq m central production unit (CPU). It is around the same size as a football pitch, houses 150 chefs and can produce up to 100,000 meals per day. Branded under Erth Catering, it will serve as the main kitchen of the Emirati resort and a mass-scale food and high- end banqueting production centre for Abu Dhabi. To keep the operation ticking, the CPU uses a wide range of technology, including ‘cook and hold’ and ‘cook and chill’ systems. That means the team can wirelessly monitor temperatures of all products, before using GPS tracking to ensure each product reaches its location at the right time. The latest power- saving technology results in 50 percent reduction in carbon footprint. That’s thanks to 28 percent drop in utilities due to overall facility-wide ef ciencies. The amount of leftovers produced by the CPU is also subject to strict environmental targets, with 80 percent of daily residue recycled along with 100 percent vacuum compostable waste. The new Erth Catering brand itself will serve as a kitchen academy and innovation lab, using the on-site facilities to elevate the next generate of chefs in the region. Erth Catering’s facility director, Alain Verhoeven, said: “The inauguration of the CPU is a signi cant boost to the food services sector here in Abu Dhabi and across the UAE. Erth Catering provides patrons with unrivalled levels of service together with food products and facilities of exceptional quality. A hi-tech facility with deep connections to the Abu Dhabi community and beyond, Erth Catering will play an integral role in the development of the city and the nation’s culinary tastes and demands while also being at the forefront of the signi cant food trends.” Operation: Falafel has taken its rst step outside of the region. It has opened a 60-seat outlet in Manhattan, a city famous for its falafel stands. Operator AWJ Investments says Operation: Falafel Dubai-born Operation: Falafel opens rst international outlet in New York Erth Abu Dhabi opens CPU to handle 100,000 meals a day PRODUCTION EXPANSION New York exceeded its targets by 40 percent during the rst seven days. The menu has been adjusted for the Western market, said AWJ. Staples such as shawarma, pitas, bowls, salads, hummus and falafel remain on the menu. Manhal Naser, group CEO and co-founder of AWJ Investments, said: “With the UAE celebrating 50 years of prosperity, development, and inclusivity we wanted to pay homage to our home and continue to break moulds as a proud UAE homegrown pioneer moving into the western market. Our goal following the onset of the pandemic was to continue with our global expansion, which we have successfully completed with the opening of our New York location. We are thrilled to still be in a position to share real Middle Eastern street food with the world, taking a monumental step into western markets. We’ve seen an increase in interest in franchise opportunities, proving the success of the dine-in and delivery concept in the market.” AWJ Investments has already laid out plans for 10 more Operation: Falafel New York venues across the downtown area of Manhattan, as well as a further 350 units across the rest of the USA in just two years’ time. Elsewhere, AWJ will open an Operation: Falafel in both the UK and France “in the coming months.”Next >