Millennium Airport Hotel Dubai Chefs Take Home 4 Medals At The Emirates Salon Culinaire 2018

Millennium Airport Hotel Dubai is proud to announce that four chefs received the awards during the Emirates Salon Culinaire 2018, a series of practical and display-based culinary competitions; entry to which is open to professional chefs, pastry chefs, cooks and bakers. Some of the competitions are designed for entry by a single competitor; others are designed as team events. Each competition is called a class.

Millennium Airport Hotel Dubai is extremely happy to congratulate Chef Tharindu Madushanka for winning a Gold medal in Beef – Practical Cookery by MLA – Single category, Chef Susil Wickramarthna for receiving Silver medal in Beef – Practical Cookery by MLA – Single category, Chef Ayesha Khalid for receiving Bronze medal in Chicken – Practical Cookery by USAPEEC – Single category, and Chef Vijay Bhukya for Bronze medal in Fish & Seafood – Practical Cookery by Mitras – Single category.

Participants within the practical competitions were tested for their timing and artistic skills. The chefs worked hard to present the best standards and lavish dishes. The salon took place over five days at the Dubai International Convention and Exhibition Centre from 18th- 22ndFebruary 2018. It is run in conjunction with the annual Gulf Food Exhibition. The Emirates Culinary Guild (ESC) in its organisation of the salon is strongly supported by Dubai World Trade Centre Management Company (DWTC) in the provision of space, stand construction and logistics.

Commenting on this achievement, Mr. Simon Moore, General Manager of Millennium Airport Hotel Dubai said, “We are very happy with the results. We are very proud that the four chefs were recognized for their outstanding abilities especially that the competition takes artistic and timing skills as the main criteria. We are also delighted to participate in the competition as it is a great opportunity for our chefs to demonstrate their work while gaining recognition on local and international levels.”