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The main theme of the cook-off was to encourage Chefs from different Marriott International hotels to use their culinary skills and experience to showcase Marriot International's principles of sustainable cooking and zero wastage. For ICCA, this event was in line with its commitment to support Sustainable Development Goals (SDGs) by being part of initiatives to encourage, sustain and protect the ecosystem surrounding food.
Around 16 teams from the Marriott International properties in the UAE, such as Sheraton Creek, W Abudhabi, Le Royal Meridien JBR, Ritz Carlton Abu Dhabi, W Dubai-The Palm, Marriott downtown, Four Points Sheikh Zayed, Delta JBR, Grosvenor House, Le Royal Meridien Abu Dhabi, Sheraton JBR, Ritz Carlton JBR, St Regis- The Palm, St Regis Downtown, Edition Abu Dhabi, Le Meridien Al Aqah, participated in the semi-finals.
As a leader in culinary education, ICCA has always worked with coveted hospitality brands like Marriott International and others that embody the principles of excellence, innovation, and sustainability in food. The Marriott International competition event only reinforces ICCA’s focus on sustainability in food.
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Chef Andreas Krampl, Senior Director of Culinary, Europe, Middle East & Africa, Marriott International, highlighted the culinary cook-off initiative and the partnership with ICCA Dubai. He said, “Sustainability and sustainable cooking have been the cornerstone of Marriott’s principles. Post-covid, we felt our culinary staff needed a boost as a team; so, to improve the team collaboration and engage them in something they love like cooking, we felt that an initiative around cook-offs would help, one that is focussed on zero wastage and clean cooking. And we couldn’t have asked for a better partner than ICCA, a reputed culinary learning centre with world-class facilities that have always produced skilled Chefs with the capability of working in a high-octane professional kitchen.”
His words were further affirmed by Chef Daniel Nuss, Culinary director, W Dubai The Palm, and Chef Marco Toraso, EAM Culinary, Grosvenor House. "There is no better facility with world-class infrastructure in Dubai than ICCA to organise an event of such magnitude. We received immense support at all stages of the cook-off, and the result was a seamless cook-off,” said Chef Daniel Nuss, Culinary Director W Dubai The Palm.
“We have been associated with ICCA Dubai on numerous projects, and our experience has always been pleasant and fruitful”, added Chef Marco Toraso, EAM Culinary, Grosvenor House.
The finals for the culinary Senior Chefs -Marriott's kitchen cook-off, junior chefs –Marriott's Kitchen cook-off, and Bar academy cocktail competition will take place on September 26 at the JW Marriott Marquis Hotel.
The main theme of the cook-off was to encourage Chefs from different Marriott International hotels to use their culinary skills and experience to showcase Marriot International's principles of sustainable cooking and zero wastage. For ICCA, this event was in line with its commitment to support Sustainable Development Goals (SDGs) by being part of initiatives to encourage, sustain and protect the ecosystem surrounding food.
Around 16 teams from the Marriott International properties in the UAE, such as Sheraton Creek, W Abudhabi, Le Royal Meridien JBR, Ritz Carlton Abu Dhabi, W Dubai-The Palm, Marriott downtown, Four Points Sheikh Zayed, Delta JBR, Grosvenor House, Le Royal Meridien Abu Dhabi, Sheraton JBR, Ritz Carlton JBR, St Regis- The Palm, St Regis Downtown, Edition Abu Dhabi, Le Meridien Al Aqah, participated in the semi-finals.
As a leader in culinary education, ICCA has always worked with coveted hospitality brands like Marriott International and others that embody the principles of excellence, innovation, and sustainability in food. The Marriott International competition event only reinforces ICCA’s focus on sustainability in food.
Chef Andreas Krampl, Senior Director of Culinary, Europe, Middle East & Africa, Marriott International, highlighted the culinary cook-off initiative and the partnership with ICCA Dubai. He said, “Sustainability and sustainable cooking have been the cornerstone of Marriott’s principles. Post-covid, we felt our culinary staff needed a boost as a team; so, to improve the team collaboration and engage them in something they love like cooking, we felt that an initiative around cook-offs would help, one that is focussed on zero wastage and clean cooking. And we couldn’t have asked for a better partner than ICCA, a reputed culinary learning centre with world-class facilities that have always produced skilled Chefs with the capability of working in a high-octane professional kitchen.”
His words were further affirmed by Chef Daniel Nuss, Culinary director, W Dubai The Palm, and Chef Marco Toraso, EAM Culinary, Grosvenor House. "There is no better facility with world-class infrastructure in Dubai than ICCA to organise an event of such magnitude. We received immense support at all stages of the cook-off, and the result was a seamless cook-off,” said Chef Daniel Nuss, Culinary Director W Dubai The Palm.
“We have been associated with ICCA Dubai on numerous projects, and our experience has always been pleasant and fruitful”, added Chef Marco Toraso, EAM Culinary, Grosvenor House.
The finals for the culinary Senior Chefs -Marriott's kitchen cook-off, junior chefs –Marriott's Kitchen cook-off, and Bar academy cocktail competition will take place on September 26 at the JW Marriott Marquis Hotel.
