Dubai chef recognised at Gourmand World Cookbook Awards 2017

Flavours of Dubai by Uwe Micheel is the world's second-best cookbook by a chef

Chobab bread pudding with hot camel custard sauce.
Chobab bread pudding with hot camel custard sauce.

Flavours of Dubai was awarded 2nd prize in the ‘Best Chef Author’ category at the 22nd Gourmand World Cookbook Awards 2017.

Uwe Micheel has lived in the Dubai for nearly a quarter of a century and is the director of kitchens at Radisson Blu Hotel Dubai Deira Creek, the president of the Emirates Culinary Guild, and assistant vice president of the World Association of Chefs Societies. As an author, Chef Uwe is no stranger to awards. His previous book ‘Chef at Home’ won a 2nd place Gourmand award in the ‘best cookbook by a first-time author’ category.

The book published by Smartcast Group edged out other nominated books from Denmark, France, Poland, Singapore and Sweden to win the award. The cookbook brings together traditional Emirati recipes, modern recipes using locally sourced ingredients, and a historical insight into Dubai’s culinary metamorphosis.

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The star-studded culinary awards ceremony was held on May 27-28 in Yangtai, China and was the culmination of a year-long quest to find the best among thousands of new cookbooks from 211 countries across 88 categories. 400 authors, publishers, and distributers from around the world flew in for the awards ceremony. The first prize in the ‘Best Chef Author’ category went to the Scottish book ‘Perceptions’ by Chef Mark Greenaway and the third prize to the Polish book by Chef Suwala, Chef Baron and Others. The top three winners have the right to use the Gourmand ‘Best in the World’ insignia on their books.

Commenting on being recognised at the world’s biggest cookbook awards, Uwe Micheel said: “Winning the award for second-best chef author in the world for ‘Flavours of Dubai’ is quite humbling given the size and quality of the competition. I would like to thank the organisers of the Gourmand World Cookbook Awards for recognising the best in culinary writing from around the world. During the holy month of Ramadan, this book will make for a great resource in the households of both UAE nationals and expatriates looking for a taste of local history and culture.”

 

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