La Cuisine Du SIAL is first competition of its kind in the region & held in conjunction with debuting SIAL Middle East
Culinary experts from the Middle East competing under the region’s first-ever La Cuisine Du SIAL cooking contest were recognized for their innovative and skillful interpretations of the event’s various food themes.
Organised by the Abu Dhabi chapter of the Emirates Culinary Guild and endorsed by the World Association of Chefs’ Societies, the Middle East’s first-ever La Cuisine Du SIAL was held alongside SIAL Middle East, the inaugural regional edition of the world-renowned food events network overseen by the SIAL Group which ran from November 22 to 24, 2010 at ADNEC, the Abu Dhabi National Exhibition Center.
Professional chefs, cooks, bakers and pastry chefs regardless of age, position or workplace were invited to compete. Participants vied for top honours under the four ‘An Abu Dhabi Icon,’ Chocolate Carving, Pastry, and Open categories.
Alen Thong, coordinator of the Emirates Culinary Guild and director of La Cuisine Du SIAL, commented: “We were very pleased with the showmanship, techniques and creativity embodied by the entries. The event affirmed the world-class skills of the region’s culinary practitioners and will definitely encourage more competitiveness and thus higher standards within the profession.”
“More importantly, La Cuisine Du SIAL provided an opportunity for the contestants to extend their abilities by learning from the techniques of their peers. This reflects SIAL’s global reputation for encouraging innovation and professional growth,” Thong added.
The winners’ roster included the following:
Gold Winners
Dannievien Casimir from Shangri-la Hotel Abu Dhabi - Petites Four, Pralines & Nougatines
Rovart Cagayat from Radisson Blu Deira Creek - An Open Showpiece
Arbi Saputra from The Yas Hotel Abu Dhabi - A Five-Course Gourmet Dinner Menu
Rowena Alvaran Calamanan from Abu Dhabi National Hotel Compass - Four Course Vegetarian Menu
Sudeesh Kolangara Ravindran from Le Royal Meridien Abu Dhabi - A selection of Finger Food and Canapes
Feliciano Baisas from Shangri-la Hotel Dubai - Ice Carving (Single Entry)
Henry Delara Abigan from Park Rotana & Park Arjaan - Fruit & Vegetable Carving (Practical)
Ranuka Hettiarachchi from Aloft Hotel Abu Dhabi - Practical Cookery (Open Class)
Martin D’ Souza from Fairmont Bab Al Bahr - Practical Cookery - Local Dates
Silver Winners
Mahesh Derrick Anderson from Abu Dhabi National Hotel Compass - Practical Cake Decoration
Piyal Edisuriwa from Choco’a LLC - An Abu Dhabi Icon (Showpiece)
Induruwage Lakmal Anuradha from Le Royal Meridien Abu Dhabi - Dessert (Four Platters)
Royce Rodrigues from Fairmont Bab Al Bahr - A Pastry Showpiece
Ajith Weerasekara from Bateel Int’l LLC - A Bread Showpiece
Jayson Cueto from Shangri-la Hotel Abu Dhabi - A Chocolate Carving Showpiece
Feliciano Baisas from Shangri-la Hotel Dubai - A Fruit & Vegetable Carving Showpiece
Tareq Deeb Ghozlan from Le Royal Meridien Hotel Abu Dhabi - New Arabian Cuisine
Bronze Winners
Samih Tomme Bachour and Sunil Chandra M.G.H from Abu Dhabi National Hotel Compass - An Arabian Combination (Practical Cookery)
Rovart Cagayat and Rodel Acala from Radisson Blu Deira Creek - Ice Carving (Two Man Team)
Thomas Mongare from Fairmont Bab Al Bahr also won in the Best Hygiene Class while Dannevien Casimir won for Best Pastry.
A panel comprising international chefs approved by the World Association of Chefs’ Societies (WACS) selected the winners. Judging criteria included taste, appearance, hygiene, good working practice and degree of difficulty.
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