On the cover: Thushan Sameera Fernando, Chef Garde Manger at Sheraton Jumeirah and this year’s Best Cuisinier at Emirates Salon Culinaire. Also in this issue: COVID-19 messages from the Executive Committee of the Emirates Culinary Guild; chef events and news from within the country and around the globe; Chef Michel Miraton heads back to France after four decades; Chefs Sartaj Alam and Shaikh Meraj Uddin from Zero Gravity, and Chefs Airon Tumang and Mark Ven of Sun & Mediterranean lounge vie for the Nestle Professional Golden Chef’s Hat Award – Season 8; Pastry Chef Prakash Mani from Le Meridien Al Aqah Beach Resort; Elsaid Eldemiry, the Executive Chef of Royal Continental Hotel in Dubai; images from Culinary Olympics in Stuttgart, the Salon Culinaire after-party by US Beef Council, olive oil workshop at Radisson Blu Deira, and medal winners from Salon Culinaire in Sharjah; column by Samer Abou Daher, the Head of Foodservice (UAE, Oman & Qatar) at Arla Foods
