Organised by the Emirates Culinary Guild, in collaboration with the World Association of Chefs’ Societies, La Cuisine at SIAL is a favourite meeting point for foodservice professionals and by far the largest gathering of foodservice professionals in the region, with live cooking competitions, ice sculpting and top chefs in attendance creating a unique culinary buzz in Hall 7.
La Cuisine at SIAL invites all professional chefs to participate in the upcoming competition organised by the Abu Dhabi chapter of the Emirates Culinary Guild. SIAL Middle East will be held at the Abu Dhabi National Exhibition Centre (ADNEC) from 9 – 11 December 2019.
Entry to participate in any aspect of La Cuisine at SIAL is open to any professional chef, cook, baker or pastry chef. There are no restrictions regarding age, position or workplace.
To participate, please contact Emirates Culinary Guild directly on the details below:
Assistant Coordinator i/c Administration
Emirates Chefs Guild FZ LLC
P.O. Box 454922, Dubai – UAE
Tel: +971 56 801 4089
Email: [email protected]
WHAT’S HAPPENING AT LA CUISINE?
LA CUISINE COMPETITIONS
The largest culinary competition in the region and a favourite meeting point for food service professionals. The event will host over 1000 chef competitors this year from all over the region competing across 19 different categories. Amongst other features at La Cuisine.
Senior chefs from La Cuisine participate in daily multiple guided tours around the show to meet with exhibitors and taste and discover new and innovative products. In 2017, more than 800 introductions/meetings were made with exhibitors at the event over 3 days.
LA CUISINE VIP EVENING
SIAL Middle East hosts more than 150 senior chefs from the region and select exhibitors to network in an informal setting. Introduced in 2015, the chefs enjoy their evening at The Club, Abu Dhabi.
ALEN THONG GOLDEN COFFEE POT YOUNG CHEFS’ CHALLENGE
Introduced in 2015, in memory of one of the founding fathers of the Emirates Culinary Guild Chef John Alen Thong. Three teams will go head-to-head each day, creating a menu of internationally-themed dishes including a cold salad, appetiser, plated hot main course and dessert buffet for forty people.