7 industry experts share their must-eat meat ideas for today’s menus
Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.
Exploring new culinary frontiers with chef Joe Barza
Globe-trotting chef, television personality and culinary consultant Joe Barza is credited with putting Lebanese cuisine on the global culinary map. We had the opportunity to catch up with him between flights to learn more about his exciting projects.
Five minutes with Joe Barza
Renowned chef, television personality and culinary consultant Joe Barza is credited with introducing Lebanese cuisine to diners around the world. We spoke to him about his recent award and his upcoming projects.
Lebanon’s Culinary Ambassador
Globe-trotting chef, television personality and culinary consultant Joe Barza is credited with introducing Lebanese cuisine to diners around the world. We managed to sit him down for a few minutes and ask him to share his thoughts on the past and plans for the future.
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
Portugal’s finest culinary stars
HN reached out to five of Portugal’s globally recognized chefs who are raising the profile of the cuisine with their alluring culinary creations
Lisbon meets Lebanon
One of Portugal’s starred chefs, José Avillez, teams up with local sensation, Joe Barza, to welcome ZA’ATAR, the new Lebanese experience in Lisbon. Chef Avillez dishes on the culinary duo’s symphony of flavors
The Ideal Culinary Fit
There exist specific preferences related to a chef’s uniform, which arguably are as important as the tools used for preparing the food. The challenge is to customize a uniform based on numerous criteria to achieve a level of practicality, efficiency and comfort, specific to the individual needs of every chef
Tasty Lebanon
With vacation season in full swing, National Geographic recently earmarked Lebanon as a must-visit destination for the summer of 2018, not for its landmarks and sites, but rather the food. HN spoke to the stakeholders who were involved in achieving this success for the nation
What’s Clucking?
Year-on-year sales in the chicken industry are rising, with forecasts indicating that growth rates will be sustained in 2018. Maya Bekhazi Noun, founder and managing director of Food Studio, tells us why poultry’s popularity is on the rise
