The Coastal Lamb Chef Competition took place at the International Culinary Institute on 23rd October. Classic Fine Foods Hong Kong is proud to have been able to bring together several generations of professionals including prestigious judges, renowned chefs and future young talent. Simon Ho was the winner of the competition and won a fantastic prize, including an article in TK magazine, a $10 000 CFF voucher and a video shoot in TheTasteLab. Facundo Fernandez, CFF HK Meat Product Manager says: “This event could not have been possible months earlier. We are very happy to be together at last, the Classic Fine Foods family is finally together, including our teams, suppliers, friends and partners as well as the participating chefs. Our goal was to come together again around good products and a common passion.”
Classic Fine Foods UK started the new year with good vibes! They had the pleasure to work with their partner Isigny and invited some of their customers and friends to have fun at TheTasteLab and to enjoy a magnificent “Galette des Rois”. Using Isigny premium butter, Pastry Chef Denis Drame MCA made this delicious King’s cake with the kind collaboration from Executive Pastry Chef Michael Kwan Ho Lam and Head Baker Maxime Caillon from Hotel Café Royal, London.
In February 2022, close to 80 people participated in The Food Fringe, to discuss sustainability in the hospitality industry. Aline El Rayes, CFF UAE Marketing & Ecommerce Manager explains: “I was part of the panel TALK and introduced Classic Fine Foods with a presentation about our global presence and being part of the METRO Group, with an emphasis on what METRO does to contribute to a more sustainable planet. Attendees were a mix of local chefs, hospitality operators and chefs visiting town to also attend Gulfood, and among these chefs were Michelin Star Chefs who presented several recipes from French Cuisine”. Also part of the panel were Heinz Beck (3 Michelin Star Chef, Rome, Dubai), Gal Ben Moshe (1 Michelin Star, Prism, Berlin, Germany), Mohamad Chabchoul (Grand Millennium Hotel Business Bay, Winner of the Sustainable UAE Eating Culinary Competition), Mathieu Perou (1 Michelin Green Star, Manoir de la Régate, Nantes, France), Atul Chopra (CEO Fresh on Table), Jelena Lefravais (Green Footprint Chairman), Uwe Micheel (Emirates Culinary Guild President), Maria Luisa Panzica (Prime Gourmet), Sunjeh Raja (Founder and Director ICCA Dubai) and Rosario Scarpato (Dubai Green Star Awards).
On the 27th of November, CFF Singapore took part in the yearly French Voilah Festival, a festival hosted by the French embassy in Singapore created to celebrate French culture, cuisine and art. CFF Singapore organised a sustainable French market at the newly opened Singapore branch of Ecole de Lausanne with two workshops, one with Mons and one pairing Sturia Caviar with French Champagne. At the end of the workshop the attendees were able to purchase the products tasted at the market where the Classic team was present in full force explaining the USPs, the product origins, sustainable aspects, and of course, selling selling selling. The team sold out of a few products including caviar and acquired some additional B2C Classic Deli customers. Camille Moro, CFF Singapore Sales Executive, and Sturia caviar specialist said about the event: “We created the event with our food market on the theme of sustainability during which we raised awareness on such an important subject and shared our love of well-made products as well as the history of our producers. We are proud and happy that our French caviar, Sturia, had such a resounding success that day. Sturia Oscietra and Baerii really shined and even sparkled when paired with the Billecart-Salmon Champagne offered during the workshop which was sold out to enthusiastic and food-loving participants.”
CFF Indonesia organised a series of three afternoon teas in Jakarta, Surabaya and Bali. These were their first off-line live events in almost 2 years, and they couldn’t have been happier about it! The events were organised in partnership with their chocolate brand Pâtissier and their technical advisor for Indonesia, Chef Gerald Maridet. After these difficult times, CFF Indonesia and Pâtissier decided to rethink their events as gatherings rather than as technical demos. The first event took place on November the 5th at The Westin Jakarta.
The event consisted of an afternoon tea for chefs, as well as an afternoon tea promotion for Westin’s guests on Saturday and Sunday. Chef Gerald brought 3 other pastry chefs on board: Chef Enggie from The Westin Jakarta, Chef Anggara from Four Points Bandung, and Chef Siti from Nicole’s Chocolaterie. Tita Paramita, CFF Indonesia Sales Manager, Food Service Jakarta & Geographic Expansion, says “The events and the desserts presented were magnificent and all the guests loved it”.
The second afternoon tea was to contribute to their geographic expansion in Surabaya, the 2nd city of Indonesia. CFF Indonesia organized the launch event with their loyal customer Igor Pastry, the leading pastry shop in the city, on Nov 19th. The team decided to reach a small number of customers and focused on 15 owners, executive chefs and pastry chefs. Aldy Sonnens, CFFI Sales Executive Food Service Jakarta & Geographic Expansion explains: “This intimate event was really appreciated by the guests and we have opened new deals”.
Finally, CFF Indonesia partnered with the brand new Andaz hotel (Hyatt group) for their event in Sanur, Bali. They welcomed 25 guests to the event where there was a lot of talk about pastry and chocolate in a relaxed atmosphere. Sophie Le Thuy, CFF Indonesia National Sales Manager explains: “The Island of the Gods has suffered a lot because its borders are still closed to international tourists. It was a great opportunity to talk about recipes and our pastry chefs’ creativity.”
