Editorial, Author at The Pro Chef Middle East

A man with a can

Young UK designer Chris Godfrey provides the last word on convenience foods with his 12-course meal in a can. What dishes would you include if you had the chance to create such a monstrosity? Meals in a can are always a no no, sorry, let's be a bit more specific, that's

Feeding the young

InterContinental Hotels Group (IHG) is launching the first global children’s hotel menu designed by a child food expert and an award winning chef. The menu, which launched at IHG properties in early 2014, promises to take children through an exciting journey of food discovery. Designed specifically for the young IHG guest,

From LA to DXB

In a Dubai food scene the combines hotel outlets and popular franchises, it's still fairly unusual to find a fine dining standalone restaurant, though things are changing fast. The vision and brainchild of the creator, Chef Mohammad Islam, Atelier M in Dubai Marina is a chef-driven restaurant/lounge that looks set

Hiding in plain sight

With the explosion of the fine dining scene in both Dubai and Abu Dhabi showing no signs of slowing down, there are still significant gaps in the market that remain mysteriously unfilled. The new emphasis on Latino cuisine, whether from Spain or South or Central America, should fill some of those

The dangers of the sea

What is happening with the world's oceans is no laughing matter. First, we have the news that the Carteret Islanders of Papua New Guinea have become the first entire community to be displaced by climate change, with their traditional home expected to be under rising seas by next year. You

Keeping it real

A major emphasis for F&B this year will be authenticity, which I think is good both for chefs (they can focus and show off) and diners (they can enjoy more interesting food). In fact, I spent last year frequently boring my friends and anyone who would listen that it really should

From GM to gluten sensitivity

Well, we never saw this one coming! The Institute for Responsible Technology (IRT) has released a report proposing a link between genetically modified (GM) foods and gluten-related disorders. In the report, a team of experts suggests that GM foods may be an important environmental trigger for gluten sensitivity, which is

Greek chic

"It has to be the authentic horta. The dandelion leaves, we have so many different kinds in Greece and each one is different. You have to be an expert in that because that’s what puts the character and integrity into dishes." For a country whose cuisine typifies the healthy Mediterranean style

How to choose a renovation contractor

Eight tips for an easier life, by David Cook, founder of UAE Compare (more…)

Luxury and sustainability can coexist

Sustainability in hotels is not just an operational issue but has a major effect on the guest experience. Luxury and sustainability can not only coexist, but create a ‘prius effect’, writes Randa Tukan, global director of hospitality interiors, HOK Hospitality research has consistently shown that guests expect hotels to be sustainable...