Dubai, UAE,
Saturday 3 March 2014: The International Centre for Culinary Arts Dubai (ICCA),
in strategic partnership with Electrolux, launched their new premises in Dubai
Knowledge Village this week with a culinary feast prepared by their chefs and
students.
Heads of Dubai
Knowledge Village (DKV) and Knowledge and Human Development Authority (KHDA),
industry VIPs, the Presidents and executive members of the World Association of
Chefs Societies (WACS) & Emirates Culinary Guild attended the dinner which
was held inside the heart of ICCA – in its state of the art kitchen facilities.
Sunjeh Raja, Director and CEO of ICCA
welcomed the guests saying, “We are honoured to have you join us this evening
as we realise a milestone that has been ten years in the making. A milestone that is part of a greater vision
to redefine ways in which professional and personal culinary training is
offered in the region, and to serve as a trainer and provider of world class
chefs to the hotel and restaurant industry here. “
Raja pointed out that this is a vision in
tune with the UAE’s 2020 Vision to be one of the best countries and to have the
best vocational training institutions in the world.
He went on to say that, “We owe much of our
success to partnering with industry leaders such as Electrolux, who have revolutionised
professional cooking worldwide through their high-performance equipment which
is a perfect fit for our state of the art training kitchens here. I would
especially like to thank Mr. Marco Guerretti, VP Sales Electrolux for sharing in
the vision, Dr Abdullah Al Karam, Chairman of KHDA and the management of the Dubai Knowledge
Village for supporting us in creating a world class vocation educational &
training centre for us to call home. This has truly been a team effort.”
Members of the Electrolux Corporate Chef
Group who oversaw the Electrolux signature dishes were Chef Silvano Constantini
and Chef Xavier Gomes. They were responsible for guests feasting on the
clay-pot biryani, ouzi with oriental rice, cannellini bean cream and grilled
baby octopus, salt crusted hammour fillet and hand-made Italian pizza.
The special menu created by Team ICCA
included:
Fruit and Black Peppered Duck Breast by
Chef Dermot O’Flynn
Tortellini of Scottish Lobster and corn-fed
chicken mousse with parmesan air by Chef Marco Morana
Slow cooked tenderloin with truffle mash, béarnaise
& beef jus by Chef Aziz Rajab
Sesame Crusted Yellow Fin Tuna by Chef
Vinod Radhakrishnan
White Chocolate and Lavender Mousse with
Myrtle Sauce by Chef Ashwini Kumar
Hazelnut and Banana Parfait with Honeycomb
by Chef Justine Lim
