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Monday - 29th May

tuesday - 30th May

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With plants we THRYVE: how to curate healthy and sustainable menus 

by Chef John Redding & 

Patsy Blackburn Sime

THRYVE

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10:00 - 11:00

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LA‘Amour Red Fruit Tart 

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by Chef Sabeen Fareed 

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International Centre for Culinary Arts (ICCA)

13:00 - 14:00

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Date Cake with Caramel

by Chef Badya 

Chefs International Centre (CIC)

16:00 - 17:00

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Chocolate & Caramel Candy

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by Chef Christiane S. Trilck

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Richemont Masterbaker

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11:00 - 12:00

Wild Mushroom

Ravioli

by Chef Christian Biesbouck

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Dubai College of Tourism (DCT)

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14:00 - 15:00

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Art in Every Cup: Unveiling the Magic of Latte Art

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by Desmond Ngu

The Emirates Academy of Hospitality Management (EAHM)

12:00 - 13:00

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16 Asian beverage trends

by Mr. Russell Sanchez

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The Emirates Academy of Hospitality Management (EAHM)

15:00 - 16:00

subject to change

The chefs

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Majed al sabbagh

CIC

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Christian Biesbrouck

Dubai College of Tourism

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sarah belanger

EAHM

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TBC

THRYVE

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Francisco Araya 

ICCA

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BADYA KHIRALDEEN

CIC

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DCT Sally

Sally handoko

Dubai College of Tourism

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Desmond Ngu

EAHM

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Sabeen Fareed  

ICCA

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Christiane Trilck

Richemont Masterbaker

DCT Gerhard

GERHARD GENDRANO 

Dubai College of Tourism

Russelito Sanchez

Russell Sanchez

EAHM

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Sergio Freitas 

ICCA

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POOJA SHARMA

Richemont Masterbaker

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MICHAEL KITTS

EAHM

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TBC

THRYVE

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Louna Bilal

ICCA

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