Koppert Cress to Inspire Chefs in Dubai with a ‘Middle East Cressperience!’
Koppert Cress is the world’s leading grower in terms of horticulture and microgreens. Koppert Cress would like to invite the chefs of Dubai to attend its ‘Middle East Cressperience’ to be held at the prestigious Toro Toro Restaurant overlooking the Marina at the Grosvenor House Hotel, Dubai.
This not-to-be-missed, pop-up education sensation, spanning three days this October will feature a culinary showcase of global menu trends and will cover: Food pairing, Dehydration, Freezing, Emulsions, combinations of Cresses, Specialities and MicroGreens.
Paul Da-Costa-Greaves, Koppert Cress UAE Region Country Manager said
“Education has always been at the forefront with Koppert Cress. An observation of a complete knowledge gap prompted our Cress Chefs to set about writing an educational brochure explaining in great depth the difference between MicroGreens and Cress. This document will achieve a combination of theory and practical understanding and food pairing combinations and I will be delighted to issue it to chefs participating in our Dubai course dates next month”.
“Koppert Cress enables the best Chefs to be the best, enhancing their menus and enriching their recipes. The Koppert Cress culinary team will deliver a 15 Course tasting menu to Middle-Eastern course delegates that will tease their palates and feed their desire!”
The Koppert Cress culinary team will offer the ‘Middle East Cressperience’ over three days, with each day offering the same content, allowing chefs maximum flexibility to attend the date most convenient to them.
The Middle East Cressperience, Dubai will take place at The Grosvenor House Hotel’s Toro Toro Restaurant on the following dates:
Monday 16th, 17th and 18th October 2017, 12:00 Midday – 15:00.
Places will be allocated on a first come, first served basis. Each delegate chef will be furnished with a fantastic Koppert Cress Microgreens manual, which gives chefs an in-depth understanding of Micro Greens, Cresses, Specialties and their applications. A hard copy of the new Koppert Cress Microgreens manual will be given to all chefs who attend the Dubai course dates.
‘Cressperience’ taster days showcase the contents of the new Koppert Cress educational programme already taking place at various key locations throughout the world. Koppert Cress has received great feedback from the chefs and fresh produce suppliers who have attended so far. It highlights the benefits of using and eating microgreens, flavour profiles, food pairings, as well as recipe suggestions whilst actually tasting the products alongside freshly cooked food to give ‘a 3D experience’ in how flavours can change or enhance menu offerings. The Koppert Cress culinary team will help delegate chefs match the right Koppert Cress products to their menus.
Steve Shore, Development Chef at Arthur David Foodservice in the UK is a great proponent of Koppert Cress. He himself held a Michelin-star for six years as a Chef Patron in his previous capacity.
“The Koppert Cress manual enables me to educate my customers as to how to use the fantastic range of microgreens and cresses to enhance their menus and enrich the flavour of their dishes. The electronic version of manual is also great to email to chefs as a resource to inspire new dishes – It is great news that Middle-eastern chefs can now benefit from Cressperience taster days with the expert culinary team at Koppert Cress.”
Chefs’ wishing to attend this unique professional development opportunity should email
Paul Da-Costa-Greaves: firstname.lastname@example.org