The Emirati culinary arts industry is teeming with creative, outstanding talents as well as leaders with world-class competencies. To highlight this unique sector, Dubai World Hospitality Championship (DWHC) developed the Emirati Competition as one of the championship’s main events. The competition features top local chefs who will compete in various categories, one of which is the Traditional Cooking Category. Under the category, contenders comprising family and student teams and representatives from popular restaurants will cook pre-selected traditional dishes outdoors using woods or charcoals. A panel of judges has been formed to evaluate and decide if the contestants are able to follow the traditional cooking style and if their dishes accurately reflect the country’s unique local flavors.
Amna Al Dhaheri, Emirati Competition Manager, DWHC, confirmed that a big number of local chefs are excited about the competition’s immense opportunities with some saying that it serves as an ideal platform to put the spotlight on the industry. Some of the challengers work in luxury hotels, while others appear on television culinary programs. Others also turn to social networks to promote their home-made products.
She said: “The Dubai World Hospitality Championship was launched to promote our local talents to the global stage. Emirati chefs will be able to fine tune their skills by participating in intensive training programs and courses that we have organized just for them. They will meet with famous international chefs and learn their experiences from them.”
Al Dhaheri explained that there four different groups that will compete in the Traditional Cooking Category, namely culinary teams from different emirates, family teams, college student teams, and representatives from popular restaurants and establishments. A total of 490 contenders are participating in the category – 70 of whom are coming from different emirates. All teams must have a minimum of six members but the number should not exceed 10 people.
DWHC has pre-selected a menu of different varieties including roasted raqaq, nomadi salouma meat, fareed meat, white eish, blaleet, chicken fouqa, aseeda, harees, mahla or jabab and khameer.
Aisha Ahmed Al Manaee, a member of the Emirati Competition committee, said invitations have been sent out to universities and colleges so they could name their representatives. DWHC has also coordinated with various women's organizations to ensure high participation from different universities.
Al Manaee added: “We have coordinated with various women’s associations to help ensure the success of the competition. They are the General Women's Union in Abu Dhabi, the Nahda Women Association in Dubai, Al Khawaneej, Hatta, Ras Al Khaimah and Sharjah, Umm Al Moumineen Association of Ajman, Umm Al Quwain Association, the Girls Guides of Ras Al Khaimah, and Fujairah Farewell Association. They play a crucial role in terms of team selection. All participating teams underwent rigorous workshops and auditions before the judges’ selection.
Shaima Saif Rashid Al Alili, a member of the Umm Al Quwain traditional free cooking team, said Dubai World Hospitality Championship is an international event that attracts chefs from around the world – placing the UAE on the global map. The participation of Emirati talents reflect DWHC’s goal to introduce and preserve the local and regional culinary traditions for future generations.
Maitha Jamal Alzaabi, a member of the Ras Al Khaimah traditional free cooking team, said the group has been selected to represent the emirate, with its members showing high confidence before a panel of judges. Alzaabi also assured that the team is determined to grab the championship’s top honors.
The Ajman traditional free cooking team, meanwhile, is all set to compete against groups from other emirates. Amna Sultan Rashed said: “We consider representing Ajman in the championship as a unique experience. This is our opportunity to showcase our long-standing traditions that have been handed down from one generation to the next and that are still thriving up until today.”
