UAE: Traders Hotel Abu Dhabi Has New Executive Sous Chef, Mr Shammi De Costa

Shangri-La Hotels and Resorts has appointed Shammi De Costa to the role of executive sous chef at Traders Hotel, Qaryat Al Beri, Abu Dhabi.

De Costa, from Sri Lanka, brings 18 years of hospitality expertise to the four-star property, including eight years working with Shangri-La Hotels & Resorts.

He commented:I am honoured to take up the role of executive sous chef at Traders Hotel, Qaryat Al Beri, Abu Dhabi.

I am excited to lead the kitchen team and aim to bring about a range of new ideas and exciting flavours to Afya, while continuing to promote good quality hospitality that the Shangri-La brand is known for.”

His most recent role was executive sous chef at Shangri-La’s Barr Al Jissah Resort & Spa in Oman.

He has also worked at Shangri-La Hotel in Singapore, Shangri-La’s Rasa Sayang Resort & Spa in Malaysia, and Shangri-La’s Villingili Resort and Spa in Maldives.

Hong Kong-based Shangri-La International Hotel Management Limited currently operates over 95 hotels in 22 countries and 73 destinations under the Shangri-La, Kerry, Hotel Jen and Traders brands.

Traders Hotels are located in Abu Dhabi, Beijing, Changzhou, and Kuala Lumpur.

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KENYA: Top Chefs, Mixologists To Market Kenya

Kenya’s best chefs and alcohol cocktail-makers in high-end hotels now have a chance to compete for national awards in bid to nurture the budding culinary tourism market.

Kenya Tourist Board director Mr Muriithi Ndegwa said the Chefs Delight, Bar & Mixology Awards 2015 would be promoted internationally inviting tourists to visit Kenya and taste its variety of local cuisine that is a must-cook delicacy for all visitors to Kenyan homes and hotels.

“We have a chance to tell the world about our nyama choma, githeri, muthokoi, ugali and many others by giving our chefs the challenge to use the kitchen to market Kenya as a tourists destination,” said the KTB boss at the National Museums of Kenya during the official launch of the competition.

NATIONAL COMPETITION

Chefs Delight and Bar & Mixology Awards 2015 founder Mr Mansoor Jiwani said 200 high-end hotels across the country had registered for the competition that will run for the next three and a half months during which diners will vote online for the best chefs and mixologists.

Mr Mansoor said that all participating hotels would also be given a logo identifying their facilities as home to Kenya’s best foods and cocktails adding that this would act as a mark of confidence for the food and drinks served to local and foreign tourists.

Nairobi’s Tourism and Trade executive Ann Othoro welcomed the competition saying Kenya needed to diversify its offer on the tourism menu largely dominated by wildlife and sandy beaches.

“We need to look at food, sports and agriculture as other sources of tourism. Even Nairobi has a lot to offer to the tourism world with its warm and welcoming people as well as its physical features,” she said.

HOTEL INDUSTRY

Mr Ndegwa expressed optimism with the tourism sector saying a lot of investors had shown confidence with several high-end hospitality projects being put up in Nairobi and in other major towns.

Mr Mansoor said that the completion would also encourage hotels and their workers to enhance service delivery that build around a tourists’ wholesome experience on food and beverages.

Ms Othoro added that the growing middle class is also keen on paying more money for good services and food.

Eating Farmed Tilapia Is Worse Than Eating Bacon

We all have the notion that eating fish would be the better option over bacon when it comes to health. And the truth is, it really is … most of the time! Fish is a low-fat, high-protein food that has a range of health benefits. However, given what we know of fish and its sources today, we may have to re-examine this statement.

Fish can either be one of the best foods for you or detrimental to your health depending on where it’s sourced. There is a world of difference between a fish that is caught in the wild vs. farm-bred or farm-raised fish. The most common farm-raised fish are: salmon, tilapia, catfish, “sea” bass and cod (the last two surprise a lot of people).

So why would farm raised fish be toxic to our health? What are the exact dangers of eating farm-raised fish? We’ll answer all of those questions below!

6 Reasons Tilapia Farming is Dangerous to Your Health

1. Recent studies have found that farm-raised tilapia may cause more inflammation

Farm-raised tilapia has always been a popular source for fish, not only because it’s widely available , but it’s also very inexpensive. However, before you stock up on tilapia, you may want to know about its correlation to inflammation. Recent studies have concluded that eating tilapia may worsen inflammation that can lead to heart disease, arthritis, asthma and a world of other serious health problems.

People who resort to eating more fish as a way to get their dose of omega-3 fatty-acids and lessen their risk of heart attacks may want to hold off on the tilapia. In fact, a scientist from Wake Forest University has found that the inflammatory potential of tilapia is far greater than that of a hamburger or pork bacon!

2. Farmed salmon may have at least 10 times the amount of cancer-causing organic pollutants compared to the wild variety

This can most likely be attributed to the feeds that are used on farm-raised fish. If you knew what went into the feeds of farm raised fish, you would be horrified. Apparently, chicken feces is one of the main ingredients that go into farm fish feed. Not only that, the transfer of pig and duck waste to fish farms is also a very common practice.Fish-Farm

3. Farm-bred fish have been found to have high concentrations of antibiotics and pesticides

Where do farm-bred fish get their antibiotics? The crowded conditions of fish farms cause the fish to be more susceptible to disease. To keep them alive, farm owners give antibiotics to the fish to stave off disease — similar to what occurs in confined feedlot operations for cattle.

Farm-bred fish are also treated with pesticides to combat sea lice. The pesticides used to treat these fish are so deadly that they will kill wild salmon that are accidentally exposed to them. These pesticides are also eventually released in the ocean, where they get into the bodies and systems of other marine life.

4. Farm-bred fish also have lower levels of healthy nutrients

Many of us consume fish, hoping to reap the omega-3 fatty acid benefits that come with it. However, did you know that the omega-3-acids that are found in farm-raised fish are less usable in our bodies compared to wild-bred fish? Farm-raised fish also has a lower protein content.

Not only that, because farm-raised fish are kept in cages, they have the tendency to be fattier, and can have a higher concentration of omega-6 acids. The problem with getting too many omega-3 and omega-6 acids is that they, again, may cause inflammation to the body.

5. Dibutylin levels, a chemical used in PVC plastics, is said to be six times higher in farm-raised mussels compared to wild ones

Dibutylin is toxic and can impair immune system function while also contributing to inflammation. Dibutylin may be the reason as to why there is a rise in asthma, obesity, allergies and other metabolic disorders in recent years.

6. Dioxin levels are 11 times higher in farm-bred salmon compared to wild salmon

According to the Environmental Working Group, the “first-ever tests of farmed salmon from U.S. grocery stores show that farmed salmon are likely the most [dioxin-like] PCB-contaminated protein source in the U.S. food supply.” Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it leaves. Grimly, the half-life of dioxin is about 7 to 11 years!

These are only some of the dangers that have been linked back to eating farm-raised fish. What does this tell us? No. 1, we need to find out where our fish is coming from. Not all fish are created equal, and sad to say, farm-raised fish, instead of helping us, may even harm us.

In addition to farm-raised fish being bad for you, there is actually one other creature of the sea that is even more toxic. That creature is shrimp.

Farmed Shrimp: the Dirtiest of All Seafood
There is a lot of shrimp nutrition facts, but shrimp actually holds the designation of being the dirtiest of all seafood, says Marianne Cufone, director of Food and Water Watch. She says it’s hard to avoid, as 90 percent of shrimp sold in the U.S. is imported.

“Imported farmed shrimp comes with a whole bevy of contaminants: antibiotics, residues from chemicals used to clean pens, filth like mouse hair, rat hair, and pieces of insects,” a nutritionist says. “And I didn’t even mention things like E. coli that have been detected in imported shrimp.”

Part of this has to do with the fact that less than 2 percent of ALL imported seafood (shrimp, crab, catfish or others) gets inspected before its sold, which is why it’s that much more important to buy domestic seafood.

What to Eat Instead of Tilapia Recipes
Fish can be an incredible health-building food if you go with wild-caught fish liked sockeye salmon, which has proven health benefits. It’s loaded with healthy fats and can help your brain, joints, muscles and skin!

One of my favorite healthy meals that is both inexpensive and easy to make is a homemade salmon patties recipe that is high in omega-3 fats and protein.

Plus, salmon contains astaxanthin, which has been proven to be more powerful than almost any other antioxidant at absorbing free radicals. If you are not consuming salmon or another wild-caught fish during the week, then I highly recommend you consume a benefit-rich fish oil supplement with astaxanthin.

When I eat out, I also ask my server if the fish is farm-raised or wild-caught. Most servers know this answer or can quickly go ask the head chef. As a quick rule of thumb for salmon, if it’s Pacific or Alaskan, it’s most likely wild-caught; if it’s Atlantic salmon, it’s almost always farm-raised.

Poached Fish Fillet In Sour Sauce With Fresh Peas

Ingredients:
Serves 1
1 fish fillet 1 tbsp minced spring onions
½ tbsp crushed fresh ginger ½ tsp black pepper
Vegetable oil 2 cups chicken broth
1 tbsp soy sauce 2 tbsp fresh peas (cooked)
1 tbsp wine 1 tbsp vinegar
A pinch of salt 1 tbsp liquid corn flour
1 tsp sesame oil
1 thinly sliced onion 1 crushed garlic

Method

1. Heat vegetable oil in frying pan large enough to accommodate the fish and add the garlic, ginger and the sliced onions. Sauté them for a few minutes until they become translucent but not brown.
2. Add the chicken broth, black pepper, soy sauce, peas, wine, and vinegar and bring them to a boil. Add the liquid corn flour and taste. It should be a bit on the salty side SINCE THE FISH HAS NO SALT.
3. When boiling add the fish and MAKE CERTAIN THAT IT IS FULLY IMMERSED. Poach for about 4 minutes at the most, depending on the thickness of the fish.
4. Remove the fish to a serving plate and gently pour over the sauce.