Go Unlimited with Magzter GOLD

Get unlimited access to 10,000+ magazines, newspapers and Premium stories for just

$149.99

$74.99/Year

Try GOLD - Free

Go Unlimited with Magzter GOLD

Get unlimited access to 10,000+ magazines, newspapers and Premium stories for just

$NaN

$NaN/Year

Hurry, Limited Period Offer!

Hours

minutes

seconds

The Pro Chef Middle East Magazine - Edition 46

Go Unlimited with Magzter GOLD

Read The Pro Chef Middle East along with 10,000+ other magazines & newspapers with just one subscription

View Catalog

1 Month

$14.99

1 Year $149.99

$74.99

$6/month

Save 50%
Hurry, Offer Ends in 1 Days

Too Good To End! SALE Extended For

47 Hours

26 Mins

32 Secs

(OR)

Subscribe only to The Pro Chef Middle East

Gift The Pro Chef Middle East

Cancel Anytime.

(No Commitments) ⓘ

If you are not happy with the subscription, you can email us at help@magzter.com within 7 days of subscription start date for a full refund. No questions asked - Promise! (Note: Not applicable for single issue purchases)

Digital Subscription

Instant Access ⓘ

Subscribe now to instantly start reading on the Magzter website, iOS, Android, and Amazon apps.

Verified Secure

payment ⓘ

Magzter is a verified Stripe merchant.

In this issue

Chefs, the 46th Edition of The Pro Chef Middle East is out now. Inside, we hear from chef Ross Shonhan, the culinary brains behind Mandarin Oriental’s new Japanese steakhouse, Netsu. With a goal to show diners that Japanese cuisine is more than just sushi and sashimi, he takes us behind the scenes in his kitchen and tells why you won’t find black cod miso on his menu. Next, we follow Colin Clague, executive chef of the homegrown Anatolian restaurant Rüya Dubai to Coco Bodu Hithi, Maldives, where he recently took up a guest chef residency. He shares his experience, including the challenges faced as a chef working on an isolated island. Talking from the sweet side of the kitchen, founder and executive pastry chef consultant of RH Consultancy, Ryan Harris lends insight on how to get the most from working with a pastry consultant, patisserie trends for 2020, and reveals why consumer demands of today are witnessing a return to classics. We also catch up with executive Arabic chef Emad Zalloum of Sambusek in Rosewood Abu Dhabi, who discusses the evolution of Middle Eastern cuisine. All this, plus the latest food news, inspirational pieces with industry-leading professionals, dates for your culinary diary and much more.

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.