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OUT AND ABOUT
We take a look at the new
Social by Heinz Beck, Greg
Malouf being active as ever, the
global search for the ultimate
Ritz-Carlton cake, a final glance
back at Taste of Dubai and an
update on the New Zealand
chef competition, CAREER PATH
Timeless advice from Chef Mark
Mendez for a CIA graduate who
couldn’t stand the heat of the
kitchen., ROUND TABLE
The term ‘halal’ gets used so
much in the food world, we go
back to basics to get to grips
with what it really means...

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.