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DWHC 2014 to organise nationwide top chefs workshop
By a staff reporter September 21, 2014
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Dubai: Dubai World Hospitality Championship 2014 (DWHC), the latest prominent event positioning Dubai as a leading international destination for hospitality and industry, has started organising a series of UAE-wide workshops to promote its hospitality sector competition, one of the main features of this year’s cycle.

These workshops will increase more awareness on the competition and the hospitality sector category in particular as well as encourage the participation of professional chefs while providing full details on the guidelines, controls and standards.

The workshop also looks towards answering all queries related to the event and register chefs wishing to take part in the competition.

The workshop sessions have drawn in an overwhelming response and have seen a wide participation of chefs coming from both local and international hotels and restaurants. 

The road show that was concluded recently in DoubleTree by Hilton Resort and Spa Marjan Island Ras Al Khaimah, was attended by several high-level officials, including members of the DWHC committee, Ras Al Khaimah Tourism Development Authority, and representatives from the Emirates Culinary Guild.

The workshop featured a series of activities and presentations about DWHC’s events and main competitions, including the Hospitality Sector Competition targeting renowned chefs, restaurants, hotels, and hospitality facilities.

The agenda also included a detailed presentation on the 21 categories of the Hospitality Sector Competition which range from cake decoration to the preparation of Arabic dishes.

The workshop team explained the arbitration criteria, rules and regulations and replied to audience inquiries on subjects like cooking duration, materials to be used per category, presentation, quantity of food to be cooked, supplies and equipment that can be brought in by competitors, and what food can be pre-prepared.

Majid Al Marri, operations director of Hospitality Sector and International Competition, stated, “Increasing the categories in the Hospitality Sector Competition from last year’s 14 to 21 has doubled the challenge for the participating chefs. The contestants will have to qualify based on various judging criteria and regulations such as taste, method of preparation, course of time elapsed, quantity of food, presentation, cleanliness, color, smell and consistency.

“Increasing the categories of the competition was a deliberate and meticulously studied step. We want the second cycle of the championship to reflect the status of Dubai as a leading hospitality destination as well as presenting the talents and abilities of participating chefs to the audience.”


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