Local chefs join forces as they ‘Cook for Beirut’
Collaborating for a series of charity dinners, chef Rita Soueidan, Bethan Kehdy, Ruby Chaer, Mohammad Orfali, and Greg Malouf are set to bring together their creative forces as they cook up a four-course dinner.
The Emirates Culinary Guild brings home 45 medals from the Culinary Olympics 2020
The team was led by Emirates Culinary Guild President and Director of Kitchens – Radisson Blu Deira, Chef Uwe Micheel and was supported by Thomas Haller, Chef Norbert Girnth, and President of the Syrian Chefs Guild Majed Al Sabagh.
Millennium Hotel & Convention Centre Kuwait wins six medals at HORECA Kuwait 2020
The chefs from the hotel demonstrated unprecedented creativity and extensive experience in various competitions while preparing a range of appetizers.
Pierre Hermé appointed President of the Coupe du Monde de la Pâtisserie
The next step of the Coupe du Monde de la Pâtisserie contest is the European Selection, the 12 and 13 January 2020, during the Europain trade fair in Paris.
Sugar: Oh! Honey, honey
HN talked to three experts in the field of chocolate and pastry to find out what’s keeping the industry sweet.
Knife: the cutting edge
HN talks to local and international chefs to find out what they look for when choosing a knife. Surprisingly though, it would seem that when choosing a knife, chefs have the ability to cut through the clutter to find the most fitting blade
Michelin-star restaurant coming to Louvre Abu Dhabi
The restaurant’s menu will be created in collaboration with renowned French chef Pierre Gagnaire, head chef and owner of a restaurant under his own name, and will include a number of Fouquet’s signature dishes.
New executive chef joins The St. Regis Abu Dhabi
In his new role, Chef Murphy will provide flair and finesse as well as leadership for the team of 70 chefs across the hotel.
Bartartine’s recipe for success
Bartartine’s Executive Chef Joseph Boutros talks to HN about the strategies being employed to keep the brand innovative, relevant and healthy, at a time when the F&B industry is grappling with an increasingly demanding audience
Where bartender meets chef
Alcohol and food have always reflected societal advancements. Today, the role played by both industry representatives are overlapping, thereby altering what previously were defined occupations. HN investigates
