Chef & Restaurant Magazine | Middle East Issue 1
In this, our launch edition of Chef & Restaurant Middle East, we have an amazing line up of interviews and features.
Our cover story is Gregoire Berger, who has been cooking since he was 18 years old and is now a globally renowned chef at one of Dubai's most iconic restaurants, Ossiano at The Atlantis.
We have a company profile on Koppert Cress, the international supplier of MicroGreens.
We interview Nick Alvis and Scott Price who having spent 10 years in the UAE, can look back and conclude they have played a pivotal role in shaping and developing the regions dining scene.
Our second company profile is Chef Middle East, the one stop solution for all your quality food and beverage requirements in the Middle East.
We have a fascinating interview with Johannes Nuding from Sketch in London, who talks us through the hours before and after being awarded 3 Michelin Stars.
We look at Difference Coffee, supplier of some of the finest coffee in the world.
We speak to Paul Liebrandt in New Yor, a chef noted for his flair and innovative approach.
Rory MacDonald from the Institute of Culinary Education in New York provides a fascinating insight into why smell and taste are connected.
Our Pastry Chef is Tyler Atwell from Lafayette in New York.
We look at the International Centre for Culinary Arts in Dubai and find out about their success stories and their One Million Dirham Continuing Education Award.
Our ingredient this month is Cucumber and finally we have pages of recipes to help and inspire.
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Chef & Restaurant Magazine is the UK's award-winning chef magazine created for chefs at all different levels. Covering all aspects of the kitchen such as sustainability, water, waste, ingredients, hygiene, tools, staff, recipes and procedures. Chef & Restaurant magazine is an essential resource for chefs who want to run a successful kitchen.
Chef & Restaurant is published 12 times a year and is produced in-house by Chef Publishing. With this detailed print and digital magazine, you will gain access to an online community of like-minded chefs who share their tips and experiences.
Once you have absorbed all of the learnings that Chef & Restaurantmagazine has to offer, you can begin applying these to your own kitchen and your own recipes. Enjoy regular interviews and insights from the world's leading chefs who provide valuable guidelines for any chef to follow, as well as reviews of the latest restaurants and kitchens. Find out which chefs and restaurants have received the latest accolades or awards, keeping you up to date with the industry’s rising stars.
Try your hand at one of Chef & Restaurants’s mouthwatering recipes, such as a braised ox cheek with dumpling, smoked parsnips mash, beetroot kibbeh or chocolate walnut carob!
Subscribe to Chef & Restaurant magazine today to access the following regular features:
- Training to cover customer needs
- Chef lecturers
- Featured recipes
- Seasoning tips
- Front-of-house advice
- Dessert choices
- Employee training
- Chef training
- Product reviews
- Event timetables
- Awards news
- Michelin star list
Receberá 12 edições durante um ano Chef & Restaurant Magazine assinatura da revista.
Nota: As edições digitais não incluem os artigos de capa ou os suplementos que se encontram nos exemplares impressos.
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