Food magazine like no other in the regional market
Every issue we focus on the key seasonal activities in the region that place additional pressures on kitchens to ensure quality and diversity. These features are timed perfectly to coincide with procurement decisions.
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.
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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
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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
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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,
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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
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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
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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
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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
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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
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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
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“Nowadays customers want to know exactly where their food comes from and how it’s grown,” explains Chef Dirk Haltenhof. The German national and Pro Chef, ‘Chef of the Year 2015’ finalist has over 15 years F&B experience across the world. He’s seen sustainability take root in Europe and Asia and
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Last year the UAE ranked 23 out of 109 countries on the Global Food Security Index, a strong showing. This year the country is looking to take food safety one step further. Announced at last October’s 10th Annual Dubai International Food Safety Conference, Dubai Municipality is introducing a new colour-coded
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You may be surprised to know that in a recent survey conducted by The World Council of Shopping Centres, assessing consumer preferences in 45 countries, Wi-Fi access actually ranks second in importance for customers of food and beverage outlets. That’s ahead of other factors like price (only product quality is
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In the work place, what we know today may not always be applicable tomorrow. And, as in any industry it remains vital for one to stay on top of their game to remain in the job. With the Middle East’s expanding hospitality sector welcoming evermore fresh-out-of-university graduates into employment, seasoned
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Sustainability is without a doubt the biggest business opportunity of this century. By strategically implementing sustainability into their business models, leaders in the field are rapidly increasing revenues and profit, strengthening their brand, and positioning their businesses for a legacy of success over decades to come. What is it that
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]64% of hotels now offer free wireless Internet (WIFI) to guests, which has become one of, if not the, most sought after amenity for hotel guests worldwide, whether traveling for business or leisure; great for travelers, but a challenge for hoteliers. Jason Jefferys, CEO iRiS Software Systems Ltd, explains (more…)
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Will your asset benefit from brand affiliation? Helen Hangari, senior legal consultant, DLA Piper Middle East LLP shares a must-read guide to hotel franchising (more…)
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Clear skies? Implementation and security in industry, as explained by Bernard Ellis, Vice president of Industry Strategy, Infor Hospitality (more…)
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According to a not so new wave of thinking, IQ is not the intelligence barometer hospitality managers should be turning to when recruiting and developing team members, or dealing with guests. Jayne Morrison, regional director for Six Seconds MEA, shares the essentials of emotional intelligence (more…)
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UFS' first World Menu Report focused on transparency around food when eating out-of-home. It revealed that consumers globally were calling for the provision of more information about their food when dining out. The second, ‘Seductive Nutrition’, revisited the important topics of health and nutrition, this time looking at what chefs
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