Dubai, UAE, Saturday 1 March 2014: The International Centre for Culinary Arts Dubai (ICCA), in strategic partnership with Electrolux, launched their new premises in Dubai Knowledge Village this week with a culinary feast prepared by their chefs and students. Heads of Dubai Knowledge Village (DKV) and Knowledge and Human Development Authority (KHDA), industry VIPs, the Presidents and executive members of the World Association of Chefs Societies (WACS) & Emirates Culinary Guild attended the dinner which was held inside the heart of ICCA - in its state of the art kitchen facilities. Sunjeh Raja, Director and CEO of ICCA welcomed the guests saying, “We are honoured to have you join us this evening as we realise a milestone that has been ten years in the making. A milestone that is part of a greater vision to redefine ways in which professional and personal culinary training is offered in the region, and to serve as a trainer and provider of world class chefs to the hotel and restaurant industry here. “ Raja pointed out that this is a vision in tune with the UAE’s 2020 Vision to be one of the best countries and to have the best vocational training institutions in the world. He went on to say that, “We owe much of our success to partnering with industry leaders such as Electrolux, who have revolutionised professional cooking worldwide through their high-performance equipment which is a perfect fit for our state of the art training kitchens here. I would especially like to thank Mr. Marco Guerretti, VP Sales Electrolux for sharing in the vision, Dr Abdullah Al Karam, Chairman of KHDA and the management of the Dubai Knowledge Village for supporting us in creating a world class vocation educational & training centre for us to call home. This has truly been a team effort.” Members of the Electrolux Corporate Chef Group who oversaw the Electrolux signature dishes were Chef Silvano Constantini and Chef Xavier Gomes. They were responsible for guests feasting on the clay-pot biryani, ouzi with oriental rice, cannellini bean cream and grilled baby octopus, salt crusted hammour fillet and hand-made Italian pizza. The special menu created by Team ICCA included: Fruit and Black Peppered Duck Breast by Chef Dermot O’Flynn Tortellini of Scottish Lobster and corn-fed chicken mousse with parmesan air by Chef Marco Morana Slow cooked tenderloin with truffle mash, béarnaise & beef jus by Chef Aziz Rajab Sesame Crusted Yellow Fin Tuna by Chef Vinod Radhakrishnan White Chocolate and Lavender Mousse with Myrtle Sauce by Chef Ashwini Kumar Hazelnut and Banana Parfait with Honeycomb by Chef Justine Lim
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