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The Pro Chef Middle East - Edition 66

मैगज़्टर गोल्ड के साथ असीमित हो जाओ

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(कोई प्रतिबद्धता नहीं) ⓘ

यदि आप सदस्यता से खुश नहीं हैं, तो आप पूर्ण धनवापसी के लिए सदस्यता आरंभ तिथि से 7 दिनों के भीतर हमें help@magzter.com पर ईमेल कर सकते हैं। कोई प्रश्न नहीं पूछा जाएगा - वादा! (नोट: एकल अंक खरीद के लिए लागू नहीं)

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त्वरित पहुँच ⓘ

मैगज़टर वेबसाइट, आईओएस, एंड्रॉइड और अमेज़ॅन ऐप पर तुरंत पढ़ना शुरू करने के लिए अभी सदस्यता लें।

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मैगज़्टर एक सत्यापित स्ट्राइप व्यापारी है।

इस अंक में

In this issue, we celebrate the innovators, visionary chefs, and rising stars who are redefining what it means to cook, create, and lead in this dynamic region. We spotlight the often unseen innovations that power the industry, such as Tetra Pak’s vital work in advancing food security. A reminder that transformation frequently takes place behind the scenes, within the systems and structures that support restaurants and hospitality organisations.
Our journey leads us to Qatar, where a quiet revolution in haute pâtisserie is taking shape. Nicolas Rouzaud explores this movement in depth. We also sit down with Panchali Mahendra, CEO of Atelier House Hospitality, whose thoughtful and intentional approach to building brands offers fresh inspiration for the future of hospitality.
Our cover star and MENA’s Best Pastry Chef 2025, Carmen Rueda Hernandez, shares her passion for creating sensory dessert experiences at Brix in Dubai. Chef Akmal Anuar opens up about the core values that fuel his originality, while internationally acclaimed Chef Marcel Ravin reflects on his Top Chef journey and recent induction into Les Grandes Tables du Monde, sharing the recipe behind his signature dish, Oeuf Monte-Carlo.

The Pro Chef Middle East Description:

प्रकाशक: CPI-Media-Group

वर्ग: Food-&-Beverage

भाषा: English

आवृत्ति: 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.