The weekend may be over but the Qatar International Food Festival (QIFF) will continue to offer visitors and residents “tantalising experiences” throughout the week from local and internationally-renowned chefs, the organisers have said.
QIFF 2018 is being held until March 25 at the Hotel Park, showcasing a rich mix of flavours, cultures and
entertainment.
Kicking off the week today is Turkish celebrity chef Murat Bozok, who will prepare a special beef dish at 6pm and again at 9pm. Tomorrow, the QIFF Theatre’s dough and pasta day will see India’s famous TV chef Ranveer Barar take to the stage at 6pm.
Tuesday and Wednesday will see Kuwait’s celebrity chefs Fawaz al-Omaim and Asma al-Bahar sharing their dishes at 8pm and 9pm. And, to wrap up the week, Canada’s “baking sweetheart”, chef Anna Olson, will make her first appearance at the QIFF Theatre on Thursday at 10pm, with Lebanon’s chef Ramzi making his on Friday at 11pm.
The festival opening times are from 4pm to midnight on weekdays (Saturday-Wednesday) and will extend to 1am on weekends (Thursday and Friday).
Those looking to enjoy the festive atmosphere while working their way to fitness can join QIFF’s free group fitness classes at 4.30pm, 6.30pm and again at 7pm every day until March 24 at the Organic Zone.
Sara al-Kuwari, QIFF project manager at Qatar Tourism Authority, said: “QIFF is a celebration of the country’s cultural diversity; we are very pleased to have so many internationally renowned chefs join us in shedding the spotlight on different foods and culinary arts from all over the world.
“Everyone’s invited to savour the flavours of East and West and enjoy the ongoing entertainment QIFF offers at Hotel Park.”
The festival opened on Thursday with Hollywood’s favourite chef, Wolfgang Puck, and Qatar’s own Aisha al-Tamimi sharing the QIFF Cooking Theatre stage for an exchange of culinary insights that span from East to West.
Puck also hosted a live cooking demonstration at QIFF’s Cooking Theatre where he prepared Seafood Risotto and Chinois Lamb, both of which are favourites on the menu of his restaurant, CUT at Mondrian Doha.
Puck said, “I love coming to Doha because so many people here appreciate great food. What’s amazing is that the country is changing and it now has its own dairy and agricultural produce so I’m excited to use ingredients, which are grown or made here.”
Japanese ‘Iron Chef’ Masaharu Morimoto also demonstrated his skills with the preparation of a 79.5kg (175lb) sustainably-sourced tuna fish from Japan.
Morimoto said, “It was a big surprise and honour to be here alongside my hero Wolfgang Puck to kick off the biggest food festival in the country!”
The 62-year-old also hosted a cooking class at his eponymous restaurant in Mondrian Hotel, Doha, yesterday, giving residents and visitors an opportunity to enjoy an exclusive live cooking and culinary experience.
Local and internationally-renowned chefs are participating in the event. (Supplied picture.)
