A taste of Minus Eighteen with Yasmina Rizk, GM of Sweet Mania LLC
An optician by profession, Yasmina Rizk pursued her passion for sweets by starting an ice-cream business, which she later launched in Dubai. We spoke to the general manager of Sweet Mania LLC, to hear more about her journey.
Eclectic Japanese food with prodigy chef Reif Othman
Award-winning chef Reif Othman, owner of the Reif Japanese Kushiyaki restaurant brand, is known for his witty, trendsetting culinary style. Here, he tells us about his latest collaboration with Baky Hospitality and his future projects.
13 chefs’ favorite heavy-duty kitchen
We asked 13 chefs to name their favorite heavy-duty kitchen item and new equipment they are using. Take a look at what they said.
How Valrhona’s La Consigne scheme is making a positive impact on the environment
Juliana Lepan, Valrhona’s international marketing director, tackled the company’s environmentally friendly approach and its La Consigne program during Gulfood 2022 held in Dubai, UAE.
Dairy Diaries with four chefs from the region
We asked four chefs to share their dairy secrets and tell us which products they cannot bear to substitute.
A “Gourmandise Raisonnée” with ART-chitects of taste Frédéric Bau and Pierre Hermé
Always taking things up a notch, Valrhona invited two titans of the culinary scene, Pierre Hermé and Frédéric Bau, to a week of fine pastry, innovation and expertise in Dubai. In the presence of international Cercle V chefs from Morocco, Tunisia, Qatar, Oman, KSA, Bahrain, Kuwait and the UAE, Frédéric Bau and Pierre Hermé showcased a new way to thinking pastry around Bau’s latest book, titled “Reasoned Gourmandise,” which explores the fundamentals of a healthy and harmonious pastry that respects the flavors and textures of the great classics. In a joint interview, Frédéric Bau and Pierre Hermé tell us about their exciting collaboration and Valrhona’s role in it all.
Bistrot90 is now open at Fairmont Dubai
At Bistrot90, Italian head chef Umberto Esposto crafted a menu comprising pastas, risottos and pinzas, as well as other specialities.
Ruby all the way
For the perfect desserts on the go, Ryan Stevenson, head chef at Callebaut Chocolate Academy, shows us how to make ruby ganache snacking bars and ruby bonbons.
The Paris connection: Lebanese concepts in the French capital
The economic crisis in Lebanon has forced many Lebanese restaurateurs to chase new opportunities for their brands abroad, away from soaring inflation rates and political instability. Nagi Morkos, founding and managing partner at Hodema consulting services, tells us more about the Lebanese concepts that have made their way to the French capital.