A dose of brût with Chef Youssef Akiki
More than a chef, Youssef Akiki is a changemaker who is dedicated to his role as board member of the Lebanese Syndicate of Owners of Restaurants, Cafes, Night-Clubs & Pastries and his consultancy work with the United Nations Industrial development Organization (UNIDO) in Lebanon. Today, Akiki is the owner and manager of the F&B consultancy firm Kitchen Backstage Company as well as brût, a unique farm-to-table concept that offers experiential Levantine cuisine.
The kitchen’s hottest rising stars
One thing’s for sure: the Middle East is bursting at the seams with talented chefs who are making their culinary mark. We turned up the heat and spoke to some of the brightest stars in the kitchen to learn more about their experiences at home and abroad.
New food hall concept coming to Abu Dhabi to enhance its culinary scene
Al Qana is partnering with Grandiose to develop a new social dining and entertainment destination in Abu Dhabi.
Sinless Chocolate Recipes
Who said chocolate has to be naughty? These mouthwatering recipes are both healthy and vegan, so you can enjoy them without the guilt.
Substitutes: There’s more than meats the eye
There are a greater number of meat substitutes on the market than ever before. We asked three chefs to tell us about their preferred vegan and plant-based options and how they are keeping their clients satisfied.
Check-out the latest product to hit the market: fresh mozzarella sheet
Invest in the right products to make your life easier. Here’s a good place to start with Fresh Mozzarella Sheet by Fattoria Del Sole.
What’s new in meat?
Despite the rise in plant-based and vegan diets, meat is still very much on the table. We spoke to six professionals to learn more about the market and how to identify a good cut.
Bulldozer Group’s Evgeny Kuzin awarded a UAE Gold Card Visa
The influential restaurateur who brought a plethora of F&B concepts played a vital role in the evolution of Dubai as a tourist destination.
Lebanese cheese? Yes, please!
Lebanon is a country known for its flavorsome food, not least its delicious dairy products. Barbara Massaad, cookbook author, food consultant and president of Slow Food Beirut, shares her insight on Lebanese cheeses.
What is the risk level of COVID-19 in the Middle East’s foodservice industry?
In the Middle East, foodservice companies traded on stock exchanges seem to be less exposed by comparison, but short-term liquidity is the biggest risk factor.
