Eggs in their Versatile Forms
The seminar shed light on three distinct egg products—liquid, frozen, and dried eggs. Dr. Shelly McKee's insights illuminated the nutritional benefits of these egg products, offering ICCA young chefs a comprehensive understanding of their versatility in culinary applications.
Bobby Krishna, Senior Specialist in the Food Safety Department at Dubai Municipality, complemented the seminar by highlighting crucial food safety regulations in the city. This emphasis on safety underscored the importance of responsible culinary practices in Dubai's vibrant food scene.
The seminar also gave a peek into the US Poultry & Egg Challenge that was held in partnership with ICCA in September 2023. Thirteen teams from Dubai’s top hotels showcased their prowess in crafting the perfect poultry menu. The outcome was not just culinary excellence but a testament to teamwork, passion, and precision.
Dr. Shelly McKee's emphasis on making young chefs aware of new products resonated with ICCA's culinary enthusiasts. The seminar provided a unique opportunity for ICCA students to interact with industry experts, gaining firsthand insights into the intricacies of these egg products.
Nina Bakht Halal, Director,USA Poultry & Egg Export Council, MENA, stressed the transformative power of education. She expressed, "Proper education about a variety of products enables young chefs to think innovatively and creatively in the kitchen. They can experiment with different ingredients, flavours, and techniques, creating unique and exciting culinary experiences."
In the words of Dr. Shelly McKee, "In a world of culinary innovation, knowledge is the key ingredient." The evening at St Regis showcased not only the importance of staying informed about new products but also the pivotal role education plays in shaping the culinary journeys of young minds.
Eggs in their Versatile Forms
The seminar shed light on three distinct egg products—liquid, frozen, and dried eggs. Dr. Shelly McKee's insights illuminated the nutritional benefits of these egg products, offering ICCA young chefs a comprehensive understanding of their versatility in culinary applications.
Bobby Krishna, Senior Specialist in the Food Safety Department at Dubai Municipality, complemented the seminar by highlighting crucial food safety regulations in the city. This emphasis on safety underscored the importance of responsible culinary practices in Dubai's vibrant food scene.
The seminar also gave a peek into the US Poultry & Egg Challenge that was held in partnership with ICCA in September 2023. Thirteen teams from Dubai’s top hotels showcased their prowess in crafting the perfect poultry menu. The outcome was not just culinary excellence but a testament to teamwork, passion, and precision.
Dr. Shelly McKee's emphasis on making young chefs aware of new products resonated with ICCA's culinary enthusiasts. The seminar provided a unique opportunity for ICCA students to interact with industry experts, gaining firsthand insights into the intricacies of these egg products.
Nina Bakht Halal, Director,USA Poultry & Egg Export Council, MENA, stressed the transformative power of education. She expressed, "Proper education about a variety of products enables young chefs to think innovatively and creatively in the kitchen. They can experiment with different ingredients, flavours, and techniques, creating unique and exciting culinary experiences."
In the words of Dr. Shelly McKee, "In a world of culinary innovation, knowledge is the key ingredient." The evening at St Regis showcased not only the importance of staying informed about new products but also the pivotal role education plays in shaping the culinary journeys of young minds.
