December 3, 2024
Maldives – November 2024: Unilever Food Solutions (UFS), a global leader in professional foodservice across 76+ countries, hosted the second annual “Chefs Connect” event in the Maldives, uniting world-renowned culinary innovators.
The stage was set with an introduction to UFS’s chef-driven support network, which is backed by trusted brands such as Knorr, Hellmann’s, Colman’s, and Lady’s Choice.
Held at the Crossroads Resort, the event designed to stimulate all senses commemorated the release of the “Future Food Menus 2024” report, introduced by Chef Joanne Limoanco-Gendrano, Executive Chef of UFS Arabia and Indian Ocean Islands. The report provides chefs with 8 future-forward food trends, exemplifying UFS’s mission to equip chefs with innovative solutions and techniques that empower them to stay ahead of the curve.
The highlights included an address by guest speaker Peggy Li, CEO and Chief Trouble-shooter of Strategic Partnership Solutions, Dubai who underscored the importance of attracting luxury Chinese travelers. She emphasized culturally resonant, premium menu offerings and personalized dining experiences that cater to this audience’s discerning tastes, providing valuable guidance for attendees looking to expand within this influential market segment. In addition, Chef Rita, Head Chef from Maisan15, held a session on Innovative plant based cooking and middle eastern flavors to focus on a different niche also.
Following the main presentations, attendees split into three groups to join breakout sessions led by renowned UFS Executive Chefs. Each session focused on a key trend from the report, tailored to the region’s distinctive culinary scene.
Breakout Session 1 featured Chef Joanne, focusing on Plant-Powered Protein. Using Hellmann’s Vegan Mayo, she demonstrated the potential of plant-based ingredients to create satisfying, sustainable dishes with minimal environmental impact. Head Chef Rita from Maisan15, Dubai proceeded to showcase her approach towards weaving traditional Middle Eastern spices, herbs, and local flavors into vegan recipes, demonstrating how to honor Middle Eastern culinary heritage and authenticity while meeting modern dietary trends.
In Breakout Session 2, Executive Chef Eddy Diab, UFS Arabia and Chef Monir led the experiential “Feel Good Room”. They showcased how Hollandaise Sauce can be incorporated into health-conscious comfort foods, helping chefs balance taste with nutritional value for wellness-focused menus.
The immersive Breakout Session 3, held in the Pan-Asian Room, with Executive Chef Eric Chua, UFS Singapore highlighted the use of Knorr Teriyaki and Thai Sweet Chilli Sauce in creating bold Pan-Asian flavors. This session demonstrated the appeal of vibrant sauces for adding depth to traditional and fusion dishes that resonate with global dining trends through adaptable preparation techniques.
These sessions fostered a collaborative learning atmosphere where attendees actively engaged, shared ideas, and participated in hands-on discussions to bring these trends to life. Each session underscored UFS’s role as a reliable partner in the foodservice sector, providing chefs with actionable and dynamic solutions that keep pace with demands of diverse consumers.
Together, the UFS Executive Chefs, guest chefs, and speakers shed light on the value of communal dining experiences, focusing on meals that encourage connection and shared enjoyment.
Attendees concluded the event by experiencing an exclusive tasting menu prepared with UFS’s latest products, designed to spark inspiration for diverse cuisine enhancements.
