MUSCAT, Aug 1 (Times of Oman): For the first time in the Sultanate, 40 chosen Omani chefs representing prominent hotels and establishments will prepare a 40-metre cake in the first week of November. This cake would be prepared to mark the 40th National Day.

The dimensions of the cake will be one metre by 50cm and it will be 15cm in height.

In another related development involving the chefs of Oman, a press release says that recently an election was held to set-up an executive committee of the Chef’s Guild of Oman. The meeting was attended by chefs representing the best hotels in Oman.

Chef Jean Luc Aaman, Al Bustan Palace Hotel, was appointed as the president of the Guild, Executive Chef Mark McInnes, Al Nahda Resort, was elected the vice-president. O. S. Thomas, general manager Barakat Muscat International LLC was elected the honorary secretary, Executive Chef Gireesh Nair, Crowne Plaza Muscat, as the public relations and press officer and Robert MacLean, principal National Hospitality Institute was
appointed the treasurer, executive Pastry Chef Wolfgang Schwaerzler, Shangri-La’s Barr Al Jissah Resort, Chef Fuad Al Hinai, manager production Oman Air and Executive Chef Austen Reid, InterContinental Muscat Hotel were appointed coordinators.

Oman Chef’s Guild will be a non-profitable, non-political professional body for the development of
junior chef’s who serve the hospitality industry in the Sultanate of Oman.

The objectives of the Oman Chef’s Guild is to group together the elite among culinary professionals in order to create links of friendship, professional cooperation and mutual understanding, promote cooking, recipes, high quality products and technical knowledge; and to be a major influence in the training and recruiting of young personnel to increase professional standards.