Millennium Airport Dubai is proud to announce that four chefs were honoured at the Emirates Salon Culinaire 2018. Chef Tharindu Madushanka won a Gold medal in Beef - Practical Cookery by Meat and Live Stock Australia (MLA); Chef Susil Wickramarthna received a Silver medal in Beef - Practical Cookery by MLA; Chef Ayesha Khalid was awarded a Bronze medal in Chicken - Practical Cookery by USA Poultry and Egg Export Council (USAPEEC); and Chef Vijay Bhukya achieved a Bronze medal in Fish & Seafood - Practical Cookery by MITRAS International Trading.

Commending the winners, Millennium Airport Dubai General Manager Mr Simon Moore 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.”

In addition, the hotel's Executive Chef Winifried Helmetag also commented, “I am very proud and honored to have 4 winning Chefs this year. Hard work pays off. This kind of competition pushes the skills and talents of our young chefs to show more and exceed the boundaries of modern day food preparation and presentation representing quality and high standard in every class. It is a very good opportunity to grow and learn more from other competitors.”

The Emirates Salon Culinaire is a series of practical and display-based competitions. Entry is open to professional chefs, pastry chefs, cooks and bakers. The team events are designed to test cooperative, gastronomic and artistic skills, while the individual practical cookery events test gastronomic and timing skills. The competition took place over five days at the Dubai International Convention and Exhibition Centre, and participants were judged by a panel of 30 international adjudicators, who are also approved international judges of the World Association of Chefs Societies.