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.
13 chefs’ favorite heavy-duty kitchen
We asked 13 chefs to name their favorite heavy-duty kitchen item and new equipment they are using. Take a look at what they said.
A dose of brût with Chef Youssef Akiki
More than a chef, Youssef Akiki is a changemaker who is dedicated to his role as board member of the Lebanese Syndicate of Owners of Restaurants, Cafes, Night-Clubs & Pastries and his consultancy work with the United Nations Industrial development Organization (UNIDO) in Lebanon. Today, Akiki is the owner and manager of the F&B consultancy firm Kitchen Backstage Company as well as brût, a unique farm-to-table concept that offers experiential Levantine cuisine.
A New Chapter with Chef Youssef Akiki
A true ambassador for Lebanon, chef Youssef Akiki has built himself a worldwide reputation for his creative and purist approach to Lebanese cuisine. Having begun his career at the tender age of 15, Akiki worked his way through the kitchens of renowned chefs such as Alain Ducasse, Joel Robuchon, Nicolas Le Bec and Bruno Goussault. He specialized in gluten and lactose-free pastry at the Ecole Nationale Superieure de la Patisserie before becoming the executive chef at Burgundy Beirut: repeatedly named one of the best restaurants in the world. We learn more about his new projects.
