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Check out this huge Kitchen
Gulf News
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2/11/2025
Gulf News goes behind the scenes of the Dubai World Trade Center production kitchens to witness how they meet the huge demand for food at the complex. See more at: http://gulfnews.com/gntv
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00:00
The production kitchens of the Dubai World Trade Centre complex are constantly working
00:12
behind the scenes to feed the over 2 million guests that visit every year. It takes an
00:16
army of chefs, over 150 to be exact, to make sure that everything is running smoothly from
00:21
the delivery of ingredients to the final cooked product. Managing this operation is a monumental
00:26
task, but fortunately the Trade Centre has brought in a highly acclaimed chef to oversee
00:30
all the hospitality aspects of the Dubai World Trade Centre, from distribution to events
00:35
and restaurants within the complex.
00:37
It's customers from all over the world. It's really as international as you can get it.
00:42
It's 200 different nationalities, I think, something like that, visiting us. We're doing
00:47
more than 2.2 million covers per year in our facility. So what implies as well a big variety
00:57
of menus, a huge variety of products what we are sourcing, and as well the abilities
01:06
and the experience of the chefs who are doing it.
01:09
The kitchens cater to a wide range of different palates, delivering up Indian and Thai dishes
01:13
and mouth-watering pastries, as well as their specialty, local Emirati cuisine. The kitchen
01:18
facility has been in operation for 36 years and has consistently served up to 15,000 people
01:23
a day, with their largest output being 18,584 people served during the Dubai Airshow.
01:29
We feel comfortable to accommodate everyone who comes from the Far East, Middle East,
01:35
as well from Europe or the States, to have a dish, what they expect at the same time,
01:43
discover something new like Emirati food.
01:46
Food health and safety is paramount in the eyes of the public, and the Trade Centre kitchens
01:49
take no shortcuts in this regard.
01:51
Our hygiene system, our hygiene manager are very particular. They have daily internal
01:57
audits. We are ISO 22,000, 2005 certified. We are HACCP certified. We have from the Dubai
02:06
municipality, since the last 12 years in fact, the highest grade what you could have, a grade
02:13
A. And we are very proud of this. So we take, in other words, hygiene very seriously.
02:19
With over 8,000 ingredients to be used for dishes at over 3,800 events a year, sourcing
02:25
and locating the best food components available is a big priority for the kitchens.
02:29
We are serving and trying to source obviously as well primarily locally, which are from
02:36
local farms, but by no means that is all the supplies we have. But we are trying to use
02:41
maximum products from the local cuisine, with the local products, and having the fresh vegetables,
02:50
fresh fruit supplied to us on a daily basis. At the same time, fish from the local market,
02:56
and as well any other products which are available.
02:59
Catering to such a huge diversity of people and food preference is no small feat, and
03:03
the Dubai Trade Centre kitchens are well able to make adjustments to their menu on the fly
03:07
for special occasions or on request.
03:10
Recently we had a Nigerian exhibition. So we had a Nigerian chef who did Nigerian food
03:16
for example. So that is something on more or short notice planning, and we work with
03:21
the client to have a bespoke menu. But on a larger volume you understand you cannot
03:26
change on a daily basis, weekly. You need to pre-plan, and then already at that time
03:33
study what you do after another three months or six months.
03:36
With the Dubai World Trade Centre complex expanding, and yearly visitation expected
03:40
to grow, the kitchens are fully able to keep pace with the higher demand for catering,
03:44
ensuring that their visitors are treated to cuisine prepared daily by a tireless team
03:48
of passionate world-class chefs.
03:50
Logan Fish for Golf News.
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