Contents
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UP FRONT
FEATURES
CHEFS
LEISURE
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EDITORIAL Experts suggests that GM foods may be an important environmental trigger for gluten sensitivity, which is affecting more and more of us.
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MARKET FOCUS It’s a perennial issue in the F&B sector: matching supply against demand and ensuring that chefs get the produce they need at a price their procurement departments will allow.
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INNOVATION The first global children’s hotel menu designed by a child food expert and an award winning chef. The menu, from IHG, rolls out this quarter.
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ROUND TABLE Almost every week, news of another steakhouse opening hits the market. Is this growth unstoppable? How do established players keep themselves differentiated?
RECIPE CORNER Recipe ideas from Andrea Mugavero, Executive Chef of Roberto’s, Chef Alessandro Dionoro from Cipriani Yas and Dannet D’Souza, Chef De Cuisine of the Blue Flame restaurant at Jumeirah Creekside.
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KITCHEN SKILLS A pizza master class from Chef Daniele Capobianco of Media Rotana.
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FACE TO FACE We talk to Chef Joachim Textor of Anantara on The Palm, Chef Yiannis Baxevanis, Chef Mohammad Islam of Atelier M and Chef David Harnois from Radisson Blu Kuwait.
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THE EGGS FACTOR What does Chef Phillippe Agneau from Atlantis The Palm have in his fridge? INGREDIENT Chef Andy Campbell discusses the glory of the truffle.
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THE LAST WORD And a great 2014 to all our readers!
January 2014 / The Pro Chef Middle East
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