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Restaurant: Le Classique, Emirates Golf Club
Chef: Francois Porte
Signature dish: Crêpes Suzette
Serves 4 / 8 homemade pancakes
For the sauce
Juice of 4 oranges
Grated zest of 1 orange
175 g of caster sugar
60g unsalted butter
3 tbsp Grand Marnier
2 tbsp of Brandy
Put the sugar into a frying pan and heat gently until the sugar dissolves, cooked until caramelized. Removed the pan from the heat and add the orange juice, butter, zest of 1 orange. Bring to bowl again, reduce the heat, gently place the fist half folding crepes and then in half again to form a triangular shape. Repeat the processor with the others 3 crepes. Continue cooking until they’re all well soaked with the sauce.
You can flame them at this point by adding the liqueurs and set light to it. Served the pancakes to warmed plates and drizzle with hot sauce. Served a vanilla ice cream if required.