Breaking records with chef Sanjay Thakur
In an exclusive interview with chef Sanjay Thakur, we learn more about his experiences in creating the world’s highest pop-up restaurant.
Portugal: a genuine culinary compass
Defined by both history and geography, Portuguese cuisine has plenty to offer diners,from its iconic sardines, fresh from the Atlantic Ocean, and popular cod, to its flavorsome Iberian pork and world-famous pastel del nata sweet treats. José Avillez, chef at Grupo José Avillez and a reference in Portuguese gastronomy, takes us on a culinary tour of his homeland, crossing mountains and coastal cities, with a little island-hopping in between.
5 experts on why we’re saying ‘Yes please’ to cheese
A favorite filling for sandwiches and used in numerous recipes, cheese remains as in demand as ever, in kitchens worldwide. Five experts offer HN a slice of their cheese-related insights on everything from regional pairings to plant-and-dairy hybrids.
Discover the exceptional benefits of USA Cheese
The USA Cheese Guild has been working hard to increase the exposure of American cheeses across the MENA region. We spoke with Amy Foor, vice president of Foodservice Programs at U.S. Dairy Export Council and Antonio El Khoury, director of culinary programs for USA Cheese Guild MENA, to learn more about the unique characteristics of the cheeses it promotes and the guild’s activities.
Why pasta is a staple for the table with 5 leading chefs
Versatile, appealing, nourishing and ideally suited for on-trend vegetarian and plant-based dishes, pasta unsurprisingly continues to place high on lists of favorite dishes across the global restaurant scene. HN asked five experts for their thoughts on all things pasta-related, from go-to varieties and essential tools of the trade to pairing preferences.
Eye on Danish cuisine with Kasper Kurdahl from Culinary Development Inc.
Kasper Kurdahl, a Danish-born chef from Copenhagen and the culinary development director at Culinary Development Inc., has dedicated over 25 years to refining gastronomic experiences and creating exceptional menus. Here, he lifts the lid on Danish cuisine, its rich history and the innovative approaches shaping its future.
Celebrating National Cheesecake Day with chefs from the Arab world
To celebrate National Cheesecake Day, four chefs from the Middle East unveil the latest cheesecake trends sweeping the region.
Keeping it cool: the Middle East’s ice-cream market
In light of National Ice Cream Day on July 21, we enjoy a little taste of the Middle East’s ice-cream market.
Essential kit for the kitchen: Must-haves and ones to watch
In today’s high-pressure professional kitchens, chefs are looking for smart, top quality equipment that checks several boxes. We asked five culinary experts to share their essential equipment checklists and tell us about the industry innovations that have caught their eye.
The importance of storytelling and food artistry with Omar Sartawi
In the world of culinary arts, blending culture, technology and storytelling can create unforgettable dining experiences. Omar Sartawi, food artist at Alcamist, explores the importance of cultural storytelling in promoting Arabic cuisine internationally and uncovers exciting future projects that promise to push the envelope of gastronomic artistry.
