A Jeddah man has won an all expenses paid trip to Dubai for himself and a partner in the Kraft Best Chef Competition.
Indian national, Qaseem Siddiqui, found a lucky ticket in a 113g can of Kraft Cheese.
It was one of just 19 tickets left to be won throughout the GCC after the first winning ticket was found in Riyadh in a packet of Kraft 200g Cheese Slices last week.
Qaseem’s taste for Kraft cheese has won him a trip to Dubai for two, staying at the five-star Shangri La Hotel and taking part in cooking classes run by professional chefs from Soufra Daimeh.
The18 remaining lucky tickets can be found under the lids of Kraft 113g Can Cheese, or in the packs of Kraft 200g Cheese Slices or Kraft 250g Cheddar Blocks.
A 21st winner will be decided from entries drawn by Maria Khalife on her Soufra Daimeh TV cooking show.
Soufra Daimeh has a huge following with more than 1000 episodes being screened on major TV networks in Lebanon and Arab countries since it began in 1996 and is part of a unique food network that includes numerous cooking magazines and other publications.
The winners will fly to Dubai in April with their spouse, a friend or family member for two nights of luxury accommodation and a day of cooking lessons from some of the finest chefs in the Middle East.
"This is an exciting promotion which, as well as encouraging consumers to buy Kraft products, will encourage them to open and consume the products to see if they are one of the lucky winners, said Paul O'Neill, Senior Brand Manager, Kraft Cheddar"
"Kraft Cheddar cheese has a strong heritage in this region and is a popular ingredient in many recipes. The promotion will strengthen the link between Kraft cheddar cheese and cooking and the winners will be able to rustle up a few gastronomic treats with the help of professional chefs when they come to Dubai."
"Kraft cheddar cheese is a popular ingredient in many recipes so this promotion ties in with our strategy of increasing the use of it in cooking. The winners will enjoy making some great recipes while gaining valuable information from a top chef," said Mr O’Neill.
