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U.S. Beef Barbecue Night

U.S. Meat Export Federation

USMEF in collaboration with the NCBA held a U.S. Beef Barbecue night event at The Secret Garden at Jumeirah Creekside Hotel, Dubai on March 5, 2020, thus gathering a total number of 150 Executive chefs, culinary experts, food and beverage decision-makers from around the UAE in addition to beef key traders in the country. 

A total number of five cooking stations were installed at The Secret Garden. The stations were manned by Chef Uwe Micheel President of ECG, Chef Andy Cuthbert, General Manager of Jumeirah Creekside Hotel & C&I and Jumeirah Hospitality, Madinat Jumeira, Chef David Arnold, General Manager at JMM Meat Processing, Chef Peter De Kauwe, Executive Chef at The Club, as well as Chef Ramola Bijendra, Executive Sous Chef at Jumeirah Creekside Hotel. The following recipes were prepared and served at the different stations: Beef tacos, smoked beef short ribs, slow-roasted beef prime ribeye, gyros beef roll, barbecue cowboy beef burgers. Furthermore, a barbecue grill station was also available where attendees tasted some Fajita Grilled Beef Rump, Chimichurri Grilled Flank Steak and Jamaican Jerk marinade beef striploin.