Current Issue Middle East
In this, our launch edition of Chef & Restaurant Middle East, we have an amazing line up of interviews and features.
Our cover story is Gregoire Berger, who has been cooking since he was 18 years old and is now a globally renowned chef at one of Dubai’s most iconic restaurants, Ossiano at The Atlantis.
We have a company profile on Koppert Cress, the international supplier of MicroGreens.
We interview Nick Alvis and Scott Price who having spent 10 years in the UAE, can look back and conclude they have played a pivotal role in shaping and developing the regions dining scene.
Our second company profile is Chef Middle East, the one stop solution for all your quality food and beverage requirements in the Middle East.
We have a fascinating interview with Johannes Nuding from Sketch in London, who talks us through the hours before and after being awarded 3 Michelin Stars.
We look at Difference Coffee, supplier of some of the finest coffee in the world.
We speak to Paul Liebrandt in New Yor, a chef noted for his flair and innovative approach.
Rory MacDonald from the Institute of Culinary Education in New York provides a fascinating insight into why smell and taste are connected.
Our Pastry Chef is Tyler Atwell from Lafayette in New York.
We look at the International Centre for Culinary Arts in Dubai and find out about their success stories and their One Million Dirham Continuing Education Award.
Our ingredient this month is Cucumber and finally we have pages of recipes to help and inspire.