10 April 2013

Participate in the Marine And Heritage Festival in Dubai on 13 April 2013

Dear Colleagues,
The DTCM and ECG are requesting your support.  Please support the Marine and Heritage Festival.  H.H. Shaikh Majid bin Mohammed bin Rashid Al Maktoum is expected to come for the opening. 
          Date:         13.04.2013
          Set Up:       from 14:00 onwards
          Time:         17:00
Each team (hotels can have more than 1 team) has to build a small cooking station, and prepare 3 portions of Jesh Or Shaari Eshkeli for the Judges and 40 small tasting portions to give away to the public.  

All teams will receive a certificate from DTCM and the top teams will receive a cash price of Dhs 5000/- for the winner.  The judging will be done by the ECG Judges and DTCM members, any cuisine can be prepared.  Please register ASAP as the space is limited.   Send you Hotel’s name and the names of 2 chefs.  Please send your registration to Uwe Micheel.

08 April 2013

Join us for a Professional Food Styling/Photography Session by Renowned Food Stylist Linda Brushfield

We have organised a great and very rare work shop for you to be involved in.

It's a full day of hands on food styling followed by photography of the dish to be held on Saturday 4th of May.

Have your favourite / signature or cultural specialty dish, styled and photographed by a professional food stylist and photographer.

Internationally renowned food stylist (Boston professional food stylist conference speaker - worked extensively in Asia), Linda Brushfield, will work with you one on one to style your dish before professionally photographing it.

You will be provided with electronic copies of your photos to use for your CV, Resume and recipe data base etc.
Young Chefs’ dishes may be featured in the World Association of Chefs’ Societies (WACS) magazine and the Young Chefs’ Club recipe data base.

William Angliss Institute 555 La Trobe Street
Rooms - FG01and FG02 - enter via King Street
Saturday May 4 from 10.00am – 5.00pm
1 hour food styling presentation- Light lunch
Each participant (Maximum of 10 hands on) will work with Linda to style their dish- Feedback and photo review

Cost: ACF Young Chefs (under 25 years old): $50
ACF Full Members: $100
Non ACF Members: $170
Non-members theory presentation, spectator and lunch: $100

For bookings contact: Enzo Frisini: M – 0437885000 / E – enzofrisini@live.com
An information pack will be sent to you on receipt of booking and confirmation, outlining what preparation is required, what you need to bring, and tips on the styling session etc.