Ruby all the way
For the perfect desserts on the go, Ryan Stevenson, head chef at Callebaut Chocolate Academy, shows us how to make ruby ganache snacking bars and ruby bonbons.
Collaboration between Campus de Groisy and Maroun Chedid Cooking Academy in Beirut
The partnership between Maroun Chedid Cooking Academy and Campus de Groisy will provide exceptional experiences in catering cuisine.
Nestlé appoints Yasser Abdul Malak as chairman and CEO for MENA
He succeeds Remy Ejel, who joined the global Nestlé Executive Board in Vevey, Switzerland, as executive vice president and CEO of Zone Asia.
LucidPay to launch Tezos-based stablecoin for hospitality industry
LucidPay’s blockchain solution is currently being used by hotels located in UAE and KSA, such as Atlantis, Sofitel on the Palm,
Mindful Yuni Hotel Collection debuts in the region with Mövenpick Hotels
Guests experiencing the Yuni Hotel Collection will be immersed in a powerful blend of bergamot, grapefruit, orange and cedar.
Talking restaurant hygiene
Hygiene matters more than ever in the restaurant industry, as Naim Maadad, chief executive and founder of Gates Hospitality, explains.
Bidfood becomes exclusive foodservice distributor For JING™ Tea in the UAE
JING™ Tea is the first tea brand in Bidfood UAE and Bidfood KSA’s portfolios, with plans to extend its regional partnership in Oman.
Pastry vibes with chef Brice Konan-Ferrand
Brice Konan-Ferrand, pastry chef of Valrhona, has chocolate running through his veins. We spent five minutes in the kitchen getting to know him.
First Scottish-Lebanese whisky awarded at the World Whiskies Awards
Born in Scotland and raised in Lebanon, Glenbey received the Bronze Award in the category of “non-age Scotch whisky.”
F&B investment outlook & key trends
The food and beverage sector has benefited from increased levels of investment over the past decade. Maya Bekhazi Noun, founder and managing director of The Food Studio, looks ahead and shares details of the investor trends shaping the F&B industry.