The Emirates Culinary Guild and USA Poultry and Egg Council have announced the winners of their third virtual cooking competition at an awards dinner.
“It was a great feeling to actually have the Chefs in the room again and see each other. The event was very well-organised, keeping social distancing in mind, keeping the space between the tables and on stage. I would like to thank the team, who organised the first actual event in six months. Even sitting two metres apart from each other and wearing a mask, it was amazing to be together again,” says Chef Uwe Micheel, President of the Emirates Culinary Guild.
The event was held at Jumeirah Creekside Hotel. The Winner of Class 1 – The Best Recipe by a Professional Chef was Htay Kyaw Aung from Anantara, The Palm.
The second place went to Hillary Joseph from Radisson Blu Hotel Dubai Deira Creek. The second Professional Category – Video (5 -10) minutes was won by Jaky Monsa Belel from Etihad Airways AD, and the second place went to Kajol Yadav from Caesars Bluewaters Dubai.
The Amateur Video category was won by Firdaus Noorain from Oman with her Butter Chicken. For Class 2, the Best Recipe by an Amateur was won by Supaporn Goldiewith for her Tom Kah Kai Chicken Soup.
Andrew Cuthbert, Chairman of the Emirates Culinary Guild praised the event, noting that due to the present restrictions, prize winners from Oman and Bahrain could not attend. He highlighted the participation of all GCC countries at the event.
Chef Micheel announced that there would be another Virtual Competition for next month.
