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The Pro Chef Middle East Magazine - Edition 51
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In this issue
What an intense year 2020 has been! While the hospitality industry has taken an unbelievable hit due to the pandemic, we’re glad to see restaurateurs innovating new concepts, chefs thinking outside the box, and hotspots opening in the city, especially during the last quarter of this year. In this issue, we speak to Chef Antonio Probst of Asador de Aranda and Chef Ahmad from Samakjé Restaurant & Lounge, both from newly opened restaurants in the city. Each bring forth a dining experience that’s fun and memorable! We’re continuing to support local suppliers and producers as much as possible. Discover the UAE’s latest vertical hydroponics farm (page 31), a retail platform that connects people to farmers and places a great emphasis on composting (page 32), and a delish artisan ice cream that’s making waves in the UAE (page 35). Looking to try new recipes? Plant-based dishes from Seva (page 42) and signature specials from Brasserie Boulud (page 45) are sure to satisfy every palate.
The Pro Chef Middle East Magazine Description:
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.
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