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The Pro Chef Middle East Magazine - Edition 62

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In this issue

In this edition, we delive into ancient customs, cutting-edge technologies, and innovative culinary adventures that are shaping the future of gastronomy. We take a peek into 24 hours with Chef Tim Newton, Executive Chef and Partner of the Demind Group, and reveal Chef Specials at venues across the city. Uncover the primal connection between fire, food, and community, exploring how open-flame cooking remains a timeless technique uniting cultures worldwide. Explore in-depth insights into food transparency technology with Soniya Ashar, Founder of NutriCal, where you can discover the latest trends empowering consumers to make more informed decisions about their food choices. Renowned Chef Dabiz Muñoz shares details on his latest venture, StreetXO at One&Only; One Za’abeel, showcasing the fusion of tradition and innovation as he brings his avant-garde culinary vision to the dynamic streets of Dubai. Additionally, Chef Anne-Sophie Pic offers a glimpse into her newest culinary venture, La Dame de Pic, where she continues to redefine flavour and creativity.

The Pro Chef Middle East Magazine Description:

Publisher: CPI-Media-Group

Category: Food-&-Beverage

Language: English

Frequency: Quarterly

It’s about food. Seriously.

Unlike other F&B trade magazines, The Pro Chef Middle East focuses on chefs and their inspiration, allowing them to demonstrate their talents as well as providing a platform for skill transfer, produce knowledge and recipe development. And, unlike other food magazines aimed at the amateur cook, it will provide enthusiastic fine diners with a real insight into the world of the professional chef, inspiring them to visit restaurants and develop their own cooking techniques and menus. For both communities, it’s a resource of new products and equipment. And for suppliers and manufacturers wanting to reach both a professional front and back of house audience and a keen amateur community, it’s an irresistible mix. The Pro Chef Middle East is a food magazine like no other in the regional market, aimed exclusively at a knowledgeable and high spending audience, interested in everything from quality knives or kitchen equipment to premium produce and speciality ingredients. If you’re serious about food, this is the place to be.