Welcome to the may issue of Gulf Gourmet. First let me thank everyone who came for our charity blood donation event. We saw a great response and showed once again that the team is there when help is needed. Please do put sunday, october 14 in your diary, the radisson Hotel, Dubai Deira Creek and the Emirates Culinary Guild will host the next event with hopefully even more of us supporting.

I would like to thank the Texas Beef Council and the u.s. meat Export Federation for hosting the hands-on workshop; I believe we all had a good time. Look forward to many of you at the next workshop on may 13-14, 2012 at the Palm Grill restaurant at the radisson Blu Hotel, Dubai Deira Creek. after the us Beef Workshop we go Irish, the Emirates Culinary Guild is supporting the Green Box Event on may 24 at the movenpick Ibn Batuta Gate Hotel.

A big mabrouk to Chef Cameron and the team who came back from singapore with a silver in the team

event and several Gold, silver and Bronze medals in the individual classes. Great work again and well-done team! meanwhile our team for the IKa in Erfurt is working in full swing with the preparation. We do work on a Dubai summer surprise event in Bur Juman Centre on June 13-14, 2012. mrs. Josephine will send the info soon. Chef Christian Gradnitzer is working with team on a possible participation at the competition in Beijing, China. Will keep you updated.

Please do look at the Friends pages to check out our supporters and make sure to support them when you can. all contact details are on the back of the magazine. Finally, I would like to thank the team from the media one Hotel and Chef Girish for hosting the april meeting.

Culinary regards,

Uwe Micheel
President of Emirates Culinary Guild
Director of Kitchens
Radisson Blu Hotel, Dubai Deira Creek