A sweet encounter with Karim Bourgi
Born in Senegal to Lebanese parents, Karim Bourgi graduated from Le Cordon Bleu Paris in 2000 and trained in the finest establishments in France. As a member of Les Toques Blanches du Monde, the International Cheese Guild and brand ambassador of Elle & Vire, Valrhona and Carpigiani Italia, the pastry chef talks to us about his delicious creations and plans for the future.
What’s new in meat?
Despite the rise in plant-based and vegan diets, meat is still very much on the table. We spoke to six professionals to learn more about the market and how to identify a good cut.
Hunter & Barrel opens at Vida Emirates Hill, Dubai
Paying homage to the region’s history of land and sea hunting, Hunter & Barrel has opened its doors at Vida Emirate’s Hills, offering clients a range of charcoal roasted meats and vegetables, a selection of coffee and barrel-aged craft beverages.
Introducing the Worldchefs Academy and its advisors
Amro Al Yassin, Worldchefs Academy Arabic advisor, VP of Emirates Culinary Guild (Dubai) and general secretary of the Syrian Culinary Guild, and Jihan Sahawneh, Worldchefs Academy Arabic Advisor and culinary facilitator at the Royal Academy of Culinary Arts (Jordan), explain how Worldchefs Academy is helping young talents in their culinary journeys.
Maria Boustany Abi Nasr talks luxury events in Lebanon
With an impressive 14 years’ experience in PR and events management, Maria Boustany Abi Nasr has successfully positioned Chateau Rweiss as a first-class venue.
The first fully female-led F&B concept debuts in Dubai
Fi’lia celebrates a genuine approach to Italian cuisine with a hint of Mediterranean influence, with a menu inspired by traditional recipes.
The female power duo disrupting the UAE’s F&B scene
Driven by their desire to create home-grown food concepts that bring people together, Amal Al Marri and Deem Al Bassam founded the Independent Food Company, a UAE-based hospitality company. Today, the firm has several reputable F&B outlets, including SALT, Switch, Parker’s, Grind, Somewhere and Public. We learn more.
Hiring for hospitality
Hiring for hospitality positions is not always straightforward, especially when soft skills really matter. We hear what two hoteliers and two restaurateurs have to say about recruiting the right people for their organizations.