Catering for 2022 with seven leading caterers
The catering sector has witnessed huge changes over the last few years, with consumers demanding healthier and more sustainable options. We discussed the latest trends and more with seven of the leading catering companies in the Middle East.
Luigi Vespero promoted to director of F&B and culinary at Waldorf Astoria DIFC
Luigi Vespero joined the property in 2019 and played a visionary role in the strategic planning of the hotel’s F&B and culinary function.
A culinary encounter with Tarek Alameddine, culinary director of Baky Hospitality
Visionary chef Tarek Alameddine, who is currently at the helm of Baky Hospitality’s kitchen, talks about his culinary journey, from the world-famous Noma in Copenhagen to new adventures in Egypt.
BAZAAR CLUB debuts in Dubai bringing Beirut nostalgia
BAZAAR started off as a popular themed night at Caprice, a popular clubs in Beirut. An immersive experience is promised at the Dubai venue.
Discussing dairy with Dr. Mike Johnston
We sat with Dr. Mike Johnston, chief executive of the dairy council for Northern Ireland, to hear about the challenges facing the dairy industry and what’s to come.
Interior psychology: restaurant design in 2022
Creating a standout restaurant concept is not just a question of taste. Chadi Chidiac, managing partner of Protocol Hospitality Management and Consultancy, discusses the design fundamentals to consider before taking the plunge.
A passion for desserts by Antonio Bachour
There seems to be no end to the talent of pastry chef Antonio Bachour. Not only is he a published author, with no fewer than six books under his belt, he was also voted the Best Pastry Chef in the World (2018) by The Best Chef Award (Milan) and Pastry Chef of the Year (2019) by Esquire magazine. Here, the Puerto Rico native explains how he was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery and what it takes to excel in the kitchen.
A “Gourmandise Raisonnée” with ART-chitects of taste Frédéric Bau and Pierre Hermé
Always taking things up a notch, Valrhona invited two titans of the culinary scene, Pierre Hermé and Frédéric Bau, to a week of fine pastry, innovation and expertise in Dubai. In the presence of international Cercle V chefs from Morocco, Tunisia, Qatar, Oman, KSA, Bahrain, Kuwait and the UAE, Frédéric Bau and Pierre Hermé showcased a new way to thinking pastry around Bau’s latest book, titled “Reasoned Gourmandise,” which explores the fundamentals of a healthy and harmonious pastry that respects the flavors and textures of the great classics. In a joint interview, Frédéric Bau and Pierre Hermé tell us about their exciting collaboration and Valrhona’s role in it all.
Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.
Five minutes with Laurent Damiens
Laurent Damiens, COO of CNIEL, discusses how the organization is serving the French dairy industry and what’s happening in the market.