Valrhona to host five-day chocolate sculpture experience with chef Paul Klein at L’Ecole Valrhona Dubai, September 8 to 12, 2025
From September 8 to 12, 2025, chocolate enthusiasts will embark on a transformative five-day journey guided by celebrated pastry chef Paul Klein at Ecole Valrhona Dubai. The five expertly curated sessions will focus entirely on high-end chocolate sculpture: from foundational blocks to detailed finishes.
Unbottling wine trends with Veronika Zakharchuk, head sommelier of Culinary Arts Group
Veronika Zakharchuk, head sommelier at Culinary Arts Group, is passionate about creating meaningful guest experiences, nurturing her team’s growth and keeping wine approachable and enjoyable. We delve into her wine philosophy, explore evolving consumer preferences and uncover why, for her, wine is ultimately all about connection.
Mastering the art of mixology trends with Andrea Carella
We uncork the latest mixology trends sweeping across the industry with Andrea Carella, head mixologist at Rosewood Abu Dhabi.
Inside Dubai’s Baking Center™: Lesaffre’s mission for innovation
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
How AI and the metaverse can transform hospitality training
Mark Timbrell, leadership coach and MP UK at Phi Management Group, believes that AI and the metaverse empower hospitality teams by streamlining training, enhancing onboarding and aligning talent development. Here, he shares his insights and recommendations.
Milk and dairy alternatives making waves in 2025
Dairy is evolving in 2025 with innovative milk alternatives focused on wellness, sustainability, taste, and inclusivity for modern consumers. Here is a a round-up of the new products causing a buzz on the region’s hospitality scene.
3 beverage specialists on what’s causing a stir in the syrup world
Long an essential ingredient in cocktails, mocktails, sodas and coffees, syrups are being reimagined and reinvented by today’s bartenders and baristas. Three beverage specialists tell us what’s shaking up the world of syrups, from botanical pairings to forward-looking extraction techniques.
AI trends for operational efficiency in restaurants
Naji Haddad, VP EMEA at Deliverect, unveils how to leverage technology to enhance operational efficiency and drive growth.
