Editorial, Author at The Pro Chef Middle East

A taste of Canada

Proudly standing as the second largest country in the world, it’s no secret that with Canada’s mix of ethnic backgrounds, restaurant-heavy culinary industry and vast landscape, it can be quite challenging to pin-point what exactly Canadian cuisine is all about. With a heavy focus on dairy products and processed grain,

Art and science together

Electrolux Professional has announced an international alliance with WORLDCHEFS, the global network of chefs' associations, aimed at sharing the common knowledge and increasing awareness on specific topics related to sustainable cooking. The new partnership between Electrolux Professional and WORLDCHEFS will launch a number of dedicated exciting activities which will unite the

Life’s a beach

Irish born Chef Gavin Gleeson recently joined the Monte-Carlo Beach Club on Saadiyat Island as Executive Chef, following a career that included Michel-starred restaurants in Dublin and London, as well as Marco Pierre White’s Wheelers in Dubai. But what does he have in his fridge at home? Growing up in a

Brazilian producers aim to beef up meat exports to the UAE

An association representing the Brazilian beef industry is seeking pastures new for its gourmet-quality cuts of Angus beef. The Brazilian Association of Beef Exporters (ABIEC) hosted the ABIEC Gourmet Beef Event in association with the events company Sopexa in a bid to promote exports of Brazilian Halal-certified Angus beef. The dinner event

A bumpy ride

The UAE’s hospitality sector has encountered copious challenges in the past few years and though the industry is beginning to see light at the end of the tunnel, stability is not yet on the horizon. Sidharth Mehta highlights some of the vital factors that have attributed to the sector’s ongoing

The eggs factor: Full circle

Having begun his culinary journey in 2005 after graduating from the Institute of Hotel Management in Bangalore, Chef Pravish Shetty worked as a Commis 3 in Sloane’s all-day-dining restaurant at Grosvenor House Dubai. He soon ventured to the hotel’s award-winning restaurant Indego by Vineet after his talent, hard work and

Catering for tomorrow

Food and water are the basic requirements for human survival, and yet each day millions of people still go without. At the turn of the millennia the United Nations (UN) pledged to eradicate extreme poverty and hunger by 2015. But, as the last of the sand trickled from the hourglass,

Back to the roots

Upon reading Plated Heirlooms it is clear to see that the book is written with love, passion and emotion from start to finish. No ordinary cookbook, the creative piece by chef and writer Dima Al Sharif is filled with mouth-watering recipes and attention-grabbing tales of Palestine, a country immersed in

Perspectives on plating

Chefs are artists: the only difference is that their creations are edible. If the kitchen is the studio where colours are thrown together, discarded and hashed out again then the plate is the gallery on which the final creation hangs. Plating is an art. And, like any iconic artist, the

Avoiding food faux pas

There are a number of stages at which the quality and integrity of our food can become compromised, including direct or indirect exposure to pests, pesticides, pathogens and other harmful bacteria. All these can lead to food poisoning and other related diseases. From the farm to our forks, as Dubai