Three major USA trade bodies are teaming up for ‘first of their kind’ culinary demonstrations at this year’s International Salon Culinaire – the annual Emirates Culinary Guild showcase of the region’s best culinary talent and expertise – at Gulfood 2016.
DUBAI – Coming together for their first-ever joint promotion are the USA’s Poultry & Egg Export Council (USAPEEC), the Meat Export Federation and the Dairy Export Council. The USAPEEC has hired Louisiana-born Joe Truex, executive chef at Dubai Mall’s gourmet eatery Pi. Dubai, to headline the three trade bodies’ ‘Tastes of the USA’ demonstrations. Having started in kitchens in New Orleans and Las Vegas and trained under multiaward- winning and celebrity Chef Daniel Boulud at the elite Le Cirque while attending The Culinary Institute of America in New York, Chef Truex is one of the most experienced chefs in the Gulf.
After graduating, Chef Truex moved to Switzerland as chef de partie at Basel’s Swissôtel Le Plaza. He later returned to New York to work at The Peninsula Hotel and for the Fireman Hospitality Group, where he opened.
The Brooklyn Diner and The Redeye Grill. Chef Truex also worked as executive chef at The Cambridge Hotel before moving to Atlanta as executive chef at the Swissôtel, and then at theChâteau Élan Winery and Resort. Later Joe and his wife opened Atlanta’s Repast neighbourhood restaurant where the menu reflected their culinary backgrounds – his: European and French, hers: Japanese. The duo then opened Atlanta’s Watershed on Peachtree restaurant before taking up the Pi.Dubai offer and moving to the acclaimed Dubai Mall eatery.
At Gulfood’s International Salon Culinaire, Chef Truex will stage four, 30-minute demonstrations daily from February 21-24, which will be complemented by presentations by chefs representing the Meat Federation and the Dairy Council. Chef Truex’s demos promise to be a ‘Grand Tour’ of the USA with the protein content – egg, chicken, duck and turkey – staying the same but other ingredients changing daily with menus representing different American states. “I’ll be presenting quiche-style dishes and omelettes but also poultry – chicken, duck and turkey – creations,” explained Chef Truex. “For instance braised lemon chicken which is typical of New York; a pan roasted duck breast with Georgia peaches or oranges to bring out the Californian and Florida touch. I’ll also cook with apples and cherries for a flavour of Washington state and even sorghum molasses for a trip back to my southern roots. The menu will be a snapshot of the manydifferent culinary styles and flavours of the USA that can be summoned up with the use of poultry and eggs.”
One of Gulfood’s undisputed draws for the region’s top professional chefs, pastry chefs, cooks and bakers, this year’s Salon Culinaire will see more than 1,300 professional chefs evaluated by a panel of 25 renowned experts mandated by the World Association of Chefs Societies (WACS) to judge culinary events across the globe. “Chef Truex’s ‘Tastes of the USA’ promotion is exactly the type of dynamic, multiple entity promotional activity that is synonymous with Gulfood and the International Salon Culinaire,” said Trixie LohMirmand, Senior Vice President, Exhibitions and Events, DWTC, which organises Gulfood. “Having theUSAPEEC, the Meat Export Federation and the Dairy Export Council collaborate in this activity will showcase the complimentary product lines of all three trade bodies’ members in front of an audience of influential regionaland global buyers and traders.” The biggest edition in the show’s history, Gulfood 2016, the 21st in the annual series will feature 5,000 companies from 120 nations and 117 pavilions – five more than last year – with firsttime group participation from Russia, Costa Rica, Belarus, Mauritius and New Zealand returning after a six-year break. More than 85,000 visitors from more than 170 countries including international heads of state, ministers, government officials and national trade associations from five continents are expected to turnout.
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