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.
Culinary mastery unveiled during US turkey chef training seminar with renowned chef Youssef Akiki
Dedicated to supporting the US poultry and egg exports in the MENA region, the USA Poultry & Egg Export Council MENA office organized an event on the 4th of October at brût by Youssef Akiki in Hrajel. Aimed at Lebanese chefs, the gathering provided a unique opportunity to master the art of working with turkey by offering in-depth insights into the product’s attributes and usages.
Youssef Akiki and Davy Tissot’s culinary collaboration for a cause
On September 16, 2023, renowned chefs Youssef Akiki and Davy Tissot collaborated on a fundraising culinary event at brût in Hrajel, Lebanon. The event was a celebration of Lebanese cuisine and a testament to the country’s culinary prowess, with all proceeds dedicated to acquiring equipment for a Lebanese culinary school.
Chef Youssef Akiki places Lebanon on the culinary map with chef Tissot
Chef Youssef Akiki is not just a culinary master but also a true ambassador for Lebanon. He has earned a global reputation for his innovative and authentic approach to Lebanese cuisine. He is the owner and manager of the F&B consultancy firm Kitchen Backstage Company and the visionary behind brût, a unique farm-to-table concept that offers an immersive experience in Levantine cuisine. Additionally, Akiki has launched Butler’s Table offering Mediterranean cuisine with vibrant, fresh ingredients. As a board member of the Lebanese Syndicate of Owners of Restaurants, Cafes, Night-Clubs & Pastries, and through his consultancy work with the United Nations Industrial Development Organization (UNIDO) in Lebanon, as well as thrilling collaborations such as the one with celebrity chef Davy Tissot at brût in Hrajel-Lebanon this September 16, Akiki is committed to putting Lebanon on the international culinary map.
Table for two with chef Youssef Akiki
Having begun his career at the tender age of 15, chef Youssef Akiki has earned himself a great reputation for his creative and purist approach to Lebanese cuisine. Here, he tells us all about his latest venture, Butler’s Table.
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.
White cheese reimagined
Lebanese dairy products were on full display at this year’s HORECA trade show. Our favorite traditional products were transformed into new culinary delights, all of which would rival any gourmet offering. Here’s what we found
Knife: the cutting edge
HN talks to local and international chefs to find out what they look for when choosing a knife. Surprisingly though, it would seem that when choosing a knife, chefs have the ability to cut through the clutter to find the most fitting blade
- 1
- 2
