The Critic Archives | The Pro Chef Middle East

Check in and dine in

With airline food so universally poor, unless you're sitting in First Class, an increasing number of international airports are not looking at celebrity and high profile chefs to provide excellent food airside - by mid-June, for example, Heathrow will have three from Ramsay, Blumenthal and a quartet of female chefs.

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

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

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,

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

Reduce, reuse, recycle

1.5 Earths are required to sustain the demands humanity currently makes on nature, according to the Global Footprint Network report 2014. For more than 40 years, our needs have exceeded the planet’s bio-capacity – the amount of biologically productive land and sea area available to regenerate these resources. Middle Eastern and

Futuristic food

According to PEW Research Centre, the Middle East’s population is set to swell from 341,020,000 in 2010 to 588,960,000 in 2050. That’s 72% more hungry mouths to feed. The challenge is considerable for any corner of the world, but particularly the Middle East. With its arid, aggressive climate, food production

Staying secure

The Pro Chef Middle East t speaks to Alper Can Bulcum, the Cluster General Manager of Ramada Plaza JBR and Ramada Sharjah, and Fredrik Reinisch, the General Manager of Habtoor Grand Beach Resort & Spa, Autograph Collection Jumeirah Beach about their thoughts, concerns and solutions for the region’s food security. Food

Back to school

Amongst the fastest growing in the world, the Middle Eastern hospitality industry is expected to grow at an annual rate of 9.5% to $35.9 billion by 2018, compared to $22.8 billion in 2013. Parallel to this surge is an increasing demand for talented individuals adequately equipped to deal with the