A supplement of The Pro Chef ME
Arabic coffee (Pick me up) 04-05
Shahi tukra 14-15
Smoked tomato soup 16-17
Blackmore Wagyu consommĂŠ, black garlic, ancient grains, melon cress, orange 06-07
Exotic sticky rice with sliced Thai mango and coconut cream 08-09
Sous vide of salmon DQGVROHĂ€OHW 18-19
Fromage blanc cold cake 10-11
Pan fried seabass, porcini saute, crispy leek and horseradish sauce 12-13
Wagyu beef cheek 20-21
White chocolate sphere and berry drop 22-23
A supplement of The Pro Chef ME
RAK PORCELAIN UNITED ARAB EMIRATES PO Box 30113, Ras Al Khaimah United Arab Emirates T: (+971) 7 243 4683 F: (+971) 7 243 4220 E:email@example.com www.rakporcelain.com
RAK Porcelain collections are perfectly adapted to enhance a table setting with its perfect symmetry and graceful clear lines, offering a intuitive experience while at the same time designed to be durable.
The RAK Porcelain story RAK Porcelain is a subsidiary of RAK Ceramics, world leader in the production of high quality ceramic wall, floor tiles and sanitary ware. Within a short span of time RAK Porcelain has left its mark in the Horeca industry by supplying high quality porcelain tableware which is now exported to more than 130 countries worldwide from its state of the art production facility at Ras Al Khaimah, United Arab Emirates. Strategically located close to Jebel Ali port in Dubai, major destinations by sea are just two to four weeks away ensuring fast reaction time and quick service for customers at a local level. The factory produces 21 million pieces of tableware every year, meeting stringent US and European certifications. Alongside its DHVWKHWLFDQGIXQFWLRQDODVSHFWVWKHEUDQGÂˇV quality-price ratio also constitutes one of its main characteristics. These products are made from premium raw materials using world class, state of the art, latest machinery from Europe manufacturing top-of-the-range porcelain. Supported by a network of table art experts and advisors and surrounded by a solid structure of professional distributors, RAK Porcelain creates collections that can withstand sustained handling both in the kitchen and on the table. A recognised expertise combined with precise firing temperatures, the vitrification of the material or the composition of the porcelain elements all enable a strengthening of the enamel, an increase in chip resistance and a greater resistance to repeated industrial dishwashing cycles. The products of the RAK Porcelain collections are perfectly adapted to the constraints that accompany their use in the Horeca industry. The optimal resistance of the RAK Porcelain products
ensures a greater longevity - a fact appreciated by professionals of the hotel and catering industry. $PRQJVWWKHFRPSDQ\ÂˇVNH\GHVLJQHUVDUH VRPHRI(XURSHÂˇVILQHVW&ROORQJHVDX0RQWGÂˇ2U is a world famous village in France, close to Lyon and next to the international institution, the 3-star Michelin restaurant of Paul Bocuse. Close friends of the famous chef, tableware designers Alain and Dominique Vavro continually create designs for the leading gastronomic destinations of Lyon and beyond. Amongst their work are collections for RAK Porcelain which are already widely used by the hotel industry and leading restaurants worldwide. These include the Allspice range with its unique and amazing pieces, Nordic with its 1960s inspiration, the neo-retro collection Ska and the timeless but ever contemporary collections Fine Dine and Classic Gourmet. Mikaela Dorfel, another designer with a great reputation, develops each product line around a concept enabling its identification to the brand for which it is destined. RAK Porcelain charged her with the design of Lyra, a very elegant line that plays with the contrasts of heightened volumes and soft curves which underline with precision and fineness the contours of the object and also ZLWK0D]]DDSHUIHFWVHWXSIRUWRGD\ÂˇVFXOLQDU\ presentations. Her work is identified by high demands in a clear formal language. Together with an excellent functionality this ensures an outstanding longevity of the design. Working within the tradition of Scandinavian design, her shapes are inspired by nature delivering a modern and elegant signature range. 5HQX2RPPHQ&KLHI0DUNHWLQJ2IILFHURI5$. Porcelain, is proud of the achievements of this
Renu Oommen Chief Marketing Officer
young and vibrant organisation and says â€œThe success of RAK Porcelain is due to our ability to be flexible to market demands and to offer a world class product using cutting edge technology. Created in collaboration with chefs, table top designers and industry veteran technical teams, each product of RAK is manufactured with great attention to detail, considering each aspect from reliability during use, Innovation in shape and quality craftsmanship to offer our customers a vivid and immersive dining experience.â€?
RANGE STONELEAF Rectangular tray compatible PRODUCT NUMBER SLTR33
Arabic coffee (Pick me up) SERVES 1 INGREDIENTS 10g salted toffee sauce 80g dark chocolate torte 10g coffee meringue 8g Marsala cream 6g coffee jelly 50g Turkish coffee ice cream SALTED TOFFEE SAUCE INGREDIENTS 200g caster sugar 180g whipping cream 3g glucose 40g unsalted butter 1.5g salt 1 vanilla pod METHOD 1 Make a dry caramel with the sugar. Meanwhile, bring the cream to a boil
with the glucose, salt and vanilla and set aside. Once the caramel is an amber colour, slowly add the hot cream and mix to combine. Add the butter and mix until combined. Once the butter is fully melted, remove from heat and allow to cool.
3 DARK CHOCOLATE TORTE INGREDIENTS 225g Valrhona Guanaja 70% 100g unsalted butter 267g large eggs 395g dark brown sugar 0.5g almond powder 33ml Marsala METHOD 1 Gently melt the butter and chocolate together over low heat in a bain marie. Once melted, remove from heat -
mixture should be blood temperature; if it is hotter, allow to cool slightly. Whisk the sugar and eggs together to a sabayon with soft peaks. Fold into the melted butter and chocolate, making sure to bring up any mixture from the bottom of the bowl. Fold the almond powder into the mixture, mixing well. Next, fold through the Marsala. Pour the mixture into a prepared round or rectangle frame that has been lined with aluminum foil and baking paper. Bake for 30 minutes at 160C (until a knife inserted into the centre comes out clean), on low fan if using a convection oven. Remove from the oven and place in the blast chiller to cool. Once cool, break into lumps and store in an airtight container in the chiller until ready for use.
COFFEE MERINGUE INGREDIENTS
120g caster sugar 80g egg whites, fresh 1/4 tsp coffee extract (Trablit) 1/4 tsp cream of tartar METHOD 1 Mix the sugar and egg whites in a bowl and place over a bain-marie on low heat. Whisk together until the mixture reaches 37C - the sugar should be melted. 2 Place the egg mixture into a clean mixing bowl and whip to soft peaks. Add the cream of tartar, and continue to whisk over medium speed until you achieve firm peaks. Add the coffee extract. 3 Spread into thin sheets and cook in an oven on 100C for one hour or until crispy. Remove from oven and allow to cool. Once cooled, break into pieces and place in an airtight container at room temperature until ready for use. MARSALA CREAM INGREDIENTS 112g pasteurised egg yolk 100g demerara sugar 68ml Marsala 200ml whipping cream 180g mascarpone METHOD 1 Place the egg yolk and sugar in a medium sized heat-proof bowl over a bain-marie over low heat. Whisk until creamy and continue to cook until doubled in volumesugar should be completely dissolved. 2 Remove the bowl from the heat and stir in the Marsala until completely blended, followed by the mascarpone. Set aside to cool. 3 Fold the cold cream into the Marsala mixture. 4 Place the entire mixture into a siphon with two gas capsules. Shake vigorously and keep in the chiller until ready for use.
TURKISH COFFEE ICE CREAM INGREDIENTS 416ml whole milk 200ml Turkish coffee 200g pasteurised egg yolk 1 tsp instant coffee granules 250g demerara sugar 833g whipping cream 8g ice cream stabiliser METHOD 1 Mix the stabiliser into 100g of the sugar. Place in a saucepan with the milk, cream and instant coffee. Slowly bring to the boil over medium-high heat. 2 Meanwhile, prepare the Turkish coffee and set aside to settle. 3 In a medium-sized bowl, make a sabayon with the egg yolk and remaining sugar. Once the milk and cream have started to simmer, pour on top of the sabayon, mixing well. Return the the heat over a bain mairie and continue to cook until the sugar has completely dissolved and the mixture has reached 72C. 4 Remove from the heat and add the Turkish coffee. Mix, strain and place in the blast chiller to cool. Once cool, pour into Paco Jet beakers and freeze until ready for use. Alternately, pour into a batch freezer and churn. TO ASSEMBLE Spread the salted toffee sauce in a horizontal line across the centre of the plate. Place broken pieces of the chocolate torte over the toffee sauce. Pipe some of the Marsala cream in between the pieces of torte. Break the meringue into shards and place between pieces of torte, using the Marsala cream as glue to fix them into place. Place a rocher of Turkish coffee ice cream in the centre and garnish with slices of coffee jelly and crumbled coffee meringue.
ELIZABETH STEVENSON Executive Pastry Chef Qbara Canadian Chef Stevenson had a solid background in London with both Gordon Ramsay and Caprice Holdings before relocating to Dubai in 2008 to work at Rivington Grill and The Ivy. She also set up her independent pastry design company, Lady Battenberg.
RANGE FINE DINE Gourmet deep plate PRODUCT NUMBER FDGD29
%ODFNPRUH:DJ\XFRQVRPPpEODFN JDUOLFDQFLHQWJUDLQVPHORQFUHVV RUDQJH SERVES 4 CONSOMMĂ‰ INGREDIENTS 15 egg whites 500g Blackmore top side, as lean as possible 1 onion, diced small 250g carrots, diced small 250g leeks, diced small 250g celery, diced small 150g tomato puree 5 black peppercorns 2 star anise 1/2 orange, zested 2 bay leaves 1/2 bunch parsley stems Â˝ bunch thyme 1.5l beef stock, cold salt
METHOD 1 In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs and spices together. Mix in the egg whites. 2 In a stock pot, blend the cold beef stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. Simmer for 90 minutes, making sure the raft does not break. Remove the first cup of the consommĂŠ from the spigot to remove sediment and discard. Line a conical strainer with two layers of cheesecloth. Strain the liquid slowly.
INGREDIENTS FOR PLATING 80g full blood Blackmore 9+ Wagyu striploin, sliced 1l beef consommĂŠ 10g Korean black garlic 9DOHQFLDRUDQJHFKLSV 50g freeka 50g organic quinoa 50g puffed Canadian wild rice 10g Pedro XimĂŠnez reduction 10 pieces melon cress
MICHAEL GREENLAW Chef de Cuisine 6HDĂ€UH Atlantis The Palm Australian Chef Greenlaw began his career in the Crown Casino Melbourne, WKHQPRYHGWR6LPRQ+RSNLQVÂˇ Bibendum in London. Returning to Melbourne, he spent two years at 6KDQQRQ%HQQHWWÂˇV9XHGH0RQGH before moving to GILT at the New York Palace Hotel in 2010. He then moved back to Crown Casino Melbourne for WZRPRQWKVEHIRUHMRLQLQJ6HDĂ€UHLQ July of last year.
RANGE ALLSPICE / SESAME DIAPO Square plate with rectangular indent PRODUCT NUMBER SPDP30
Exotic sticky rice with sliced Thai mango and coconut cream (Khao niew ma moung) SERVES 4 INGREDIENTS 20g Thai mango, ripe 20g sticky rice, soaked in water for two hours 125ml coconut milk 30g sugar 7g salt 1 pandan leaf 3g yellow bean COCONUT SAUCE INGREDIENTS 70ml coconut milk 15g sugar 3g salt
METHOD 1 Heat coconut milk, pandan leaf, sugar and salt and bring it to boil then set aside. 1 Steam the soaked sticky rice until cooked then transfer to a mixing bowl. Add coconut milk and stir well, cover and keep stiring it every ten minutes until it sets. 1 Make the coconut sauce by heating all ingredients and stir until it thickens. 1 To serve, finely slice the mango and arrange with sticky rice then top with coconut sauce and yellow beans
CHEF PRADIT KLOMKING Thai Chef de Cuisine Sukhothai Le Meridien Dubai Almost a quarter of a century into the industry, Chef Klomking has worked in Bangkok, Koh Samui and Chiang Mai as well as Germany before joining Le Meridien in 2010.
RANGE WHITE GOLD Square plate PRODUCT NUMBER GDSP34
Fromage blanc cold cake SERVES 4 INGREDIENTS 350g fromage blanc 80g egg yolk 110g sugar 320g whipped cream 6g gelatin
CHOCOLATE SPONGE INGREDIENTS 600g flour 550g whole eggs 200g sugar 60g cocoa powder
METHOD 1 Soften the gelatin sheet in cold water. 2 Whip the egg yolks with half of the sugar in the machine bowl. In a seperate bowl, mix the fromage blanc with the other half of the sugar. Combine alternately the whipped egg yolk, fromage blanc and whipped cream into smooth cream. 3 Use the chocolate sponge as the base of the cake. 4 Use the fromage blanc mixture by using the layer of chocolate sponge in the ring. 5 Freeze the ring for 12 hours to set the cake. 6 Use the lime and white chocolate curd as a garnish.
METHOD 1 Beat the whole eggs and sugar in the machine for 12 minutes, then slowly add the flour and cocoa powder to the egg mixture. Put into the ring for baking. 2 Pre-heat the oven 180C then bake the sponge for ten minutes. Cool. LIME AND WHITE CHOCOLATE CURD INGREDIENTS 200g whole eggs 135g lime puree 135g sugar 100g white chocolate METHOD 1 Combine eggs, lime puree and sugar. Cook, stirring constantly, until boiling point. 2 Remove from heat and add white chocolate. Cool.
MOHAMMED ALI Pastry Chef Dusit Thani Dubai Chef Ali began his carer in India in hotel management with the Taj Group before moving to the Sheraton Hotel Management in India and started his career in the Taj Group of Hotels before he joined the Sheraton Group in Kuwait. He then moved to Dubai to work in Le Royal Meridien Hotel prior to joining the pre-opening team of the Grosvenor House Luxury Hotel. He now heads the Pastry Kitchen of Dusit Thani Dubai.
RANGE ALLSPICE PEPPERMINT Square plate, one oval indent PRODUCT NUMBER SPSO30
Pan fried seabass, porcini saute, crispy leek and horseradish sauce SERVES 4 INGREDIENTS 200g seabass 60g porcini 60g leek 60ml horseradish sauce 20g cherry tomatoes
METHOD 1 In a saute pan,sear the seabass fillet and ILQLVKLQWKHRYHQIRUHLJKWPLQXWHVDW& 2 Saute the porcini in a saucepan. 3 In a small pot, warm up the horseradish sauce and place in the middle of the plate. 4 Add the seabass on the top of the sauce and garnish with the sauteed porcini, fried leek and cherry tomatoes
COSIMO DANESE Head Chef BiCE Ristorante Hilton Dubai Jumeirah Resort Italian Chef Danese trained in London, ZRUNLQJĂ€UVWDWWKH5R\DO*DUGHQ+RWHO DQGWKHQXQGHU$QJHOD+DUWQHWWÂˇV Michelin star restaurant at The Connaught. He next opened his own restaurant in Spain and joined the BiCE *URXSLQDV6RXV&KHIWDNLQJRYHU as Head Chef two years later.
RANGE MAZZA Flat square plate MINIMAX Minipan with handle PRODUCT NUMBER MZSP26 MNMP01
Shahi tukra SERVES 4 INGREDIENTS 8 bread slices, trimmed and cut diagonally 2 tbsp ghee 500ml milk 1 can condensed milk 1/4 cup orange reduction 1/4 cup white chocolate 1/4 tsp cardamom powder 1 tbsp pistachio, sliced 1 tbsp raisins
METHOD 1 Heat the milk, white chocolate and condensed milk together, stirring continuously. Reduce the milk to 50% and cool. 2 When cool, add the raisins and cardamom powder. 3 Fry the bread slices in ghee till golden. Dip in milk for two minutes, then remove and put in the milk reduction prepared previously. 4 Serve cool.
CHEF ASIF KHAN Sous Chef MAHEC Le Meridien, Dubai Pakistan-born Chef Khan came to Dubai in 2005 to work at Indego by Vineet. Five years later he joined Armani Amal and then, in 2011, he opened MAHEC. The name stands for Modern Authentic Hindustani Evolved Cuisine but it also means fragrance in Hindi.
RANGES BANQUET BUFFET Steak plate Soup tureen and lid PRODUCT NUMBERS BAOP30 BUCD15
Smoked tomato soup SERVES 4 INGREDIENTS 25ml olive oil 250g red onion 30g garlic 1kg fresh tomato 500ml vegetable stock 100ml honey 300ml heavy cream 1 tbsp salt 1 tsp pepper 50g puff pastry for each soup
METHOD 1 Heat the pan with oil and saute onions for few minutes, then add the garlic. 2 Blanch the tomatoes for 40 seconds in boiling water. Cool down in ice water and remove the skin of the tomatoes. Chop and add it to the onion and garlic mixture. Add the vegetable stock and let it cook for one hour. Remove from the fire and blend well until it reaches a smooth consistency then strain it. 3 Bring the soup back to the fire. Pour in the honey and cream. Check the seasoning. 4 Put soup in bowls and cover with puff pastry and bake them for 15 minutes.
CHRISTIAN MEINHARDT Executive Sous Chef Kempinski Hotel Mall of The Emirates German Chef Meinhardt started his career at Hotel Rรถmisch Deutscher Kaiser in Austria in 2004 and joined the Intercontinental Group in Vienna a year later. In 2010 he joined the pre-opening team of Kempinski Hotel River Park Bratislava in Slovakia as Executive Sous Chef before being part of the pre-opening team of the Kempinski Seychelles Resort as Acting Executive Chef. He joined the Kempinski Hotel Mall of The Emirates team in 2013.
RANGE LYRA Oval platter PRODUCT NUMBER LROPP38
6RXVYLGHRIVDOPRQDQGVROHĂ€OHW SERVES 4 INGREDIENTS 90g salmon filet 90g sole filet 5 green asparagus 1 green zucchini 50g lasagna sheets 60g carrot puree 50ml beef jus 20ml citrus juice
METHOD 1 Roll the salmon and the sole together and vacuum. Cook for 25 minutes, steaming at 80C. 2 Cook the carrots for 30 minutes with chicken stock, bind it with cream, salt and butter. 3 Slice the zucchini and asparagus then cook in boiling water for five minutes. Drain and place in an ice bath. 4 Reduce the beef jus with lemon and orange juice. 5 For plating, garnish with dry and fresh flowers.
CHEF PAUL HAGE $UHD([HFXWLYH&KHI +DEWRRU+RWHOV Born in Lebanon, Chef Hage was apprenticed at age 16 before working in many leading hotels in the country, endig with the Habtoor Grand. He moved to Dubai as Executive Sous Chef of the Habtoor Grand Beach Resort & Spa, becoming Executuve Chef in 2005.
RANGE FINE DINE Gourmet deep plate PRODUCT NUMBER FDGD26
Wagyu beef cheek SERVES 4 INGREDIENTS 300g beef cheeks 15g salt 8g black pepper 80g flour 45ml olive oil 50g onion 50g carrots 5g garlic 50g celery 20g leeks 100g tomatoes 150ml demi-glace 300ml beef stock 10g thyme 10g tarragon 10g rosemary METHOD 1 Pre-heat the oven to 180C. Marinate the beef cheeks with salt and black pepper. Lightly roll each piece of meat in flour 2 Drizzle heavy pan with olive oil. Sear the beef on each side and set aside. 3 Drizzle a second heavy medium-sized pot with olive oil. When the oil is heated, start caramelising the vegetables starting with the onion then the carrots, garlic, celery, leeks and finish with the fresh tomatoes. When the vegetables are starting to caramelise, add demi-glace and boil for ten minutes then add the beef stock and boil for about 15 minutes until the sauce is reduced. Add the herbs just before removing from the heat. 4 Prepare a medium oven tray by pouring half of the sauce into the tray, then place the seared beef cheeks and the remaining sauce in the pan. Cover with foil and cook the beef for four hours at 180C until soft.
SAFFRON RISOTTO INGREDIENTS 10g onions 8g garlic 2 tbsp butter 80g risotto rice 400ml vegetable stock 1g saffron 10g thyme 50g butter 30g parmesan cheese 30g pine seeds METHOD 1 - Use a heavy-based saucepan which is four times bigger than the amount of rice to make sure that it holds the rice while preparing. Saute the onion and garlic in the butter over medium heat until it is translucent and fragrant - about five minutes. 2 - Stir in the rice and cook it over medium heat for about three minutes. Add two cups RIVWRFNDQGWKHVDIIURQDQGK\PH7XUQ the heat to high until the stock comes to a simmer and then adjust the heat to maintain a steady simmer. Cook until most of the liquid has been absorbed, stirring every minute or two - no need to stir constantly. Add another cup of stock and keep cooking, stirring and adding stock until the rice is al dente but not raw or grainy in the middle. 3 - When the rice is ready stir the cheese into it. Add a little bit more stock to give the risotto the consistency you like, from fairly tight to almost soupy. Off the heat, stir the remaining butter into it. 4 - Season the risotto with salt and pepper. Garnish with roasted pine seeds
SUDQI NADDAF Executive Chef Kempinski Hotel Mall of the Emirates &KHI1DGGDIZDVWKHÀUVW-RUGDQLDQ Executive Chef to lead the opening WHDPRIDÀYHVWDUSURSHUW\LQKLV home country and set up the kitchen operations for both Kempinski Hotel Ishtar Dead Sea and Kempinski Hotel Aqaba. Prior to the opening of the Kempinski Hotel Amman, he served as the Executive Chef at Kempinski Hotel -XODL·DLQ.XZDLWDQGZDVDSSRLQWHG UHJLRQDOFKDPSLRQIRU¶.HPSLQVNL7KH 6SD&XLVLQH·
RANGE MAZZA Rectangular plate
PRODUCT NUMBER MZRP32 SERVES 4 HIBISCUS JELLY INGREDIENTS 500g hisbicus puree 100g sugar 10g agar agar 3 gelatine leaves 1
Reduce the juice to one litre and add the sugar. Take off the heat and add the gelatine DQGDJDUDJDU6HWLQDĂ H[LSDQVKHHW
RASPBERRY LEATHER INGREDIENTS 200g raspberry puree 6g pectin 40g sugar METHOD 1 Boil the raspberry puree and half of VXJDU0L[WKHVXJDUZLWKSHFWLQDQG ZKLVNLQWRWKHERLOLQJSXUHH 2%RLOIRUDIHZPLQXWHVWKHQOHWLWFRROVOLJKWO\ WRVHWRQDĂ H[LSDQVKHHWDVDWKLQOD\HU 3XWLQDKRWER[& IRUPLQXWHV WILD STRAWBERRY CAPSULES INGREDIENTS JZLOGVWUDZEHUU\SXUHH
sphere and berry drops 25g sugar POZDWHU 1 vanilla pod JVWUDZEHUU\SXUHH 7g vegetable gelatine 5g sugar METHOD 1%RLOWKHVWUDZEHUU\SXUHHZLWKVXJDU ZDWHUDQGWKHYDQLOODSRG 2 Take off the heat and let it cool then set LQWKHVPDOOPRGXOHDQGIUHH]H WHITE CHOCOLATE CAMEL MILK ICE CREAM INGREDIENTS JZKLWHFKRFRODWH POFDPHOPLON JZKLSSLQJFUHDP 50g sugar JWULPROLQH 75g egg yolks 1 vanilla pod JPLONSRZGHU JJOXFRVHSRZGHU 2g stabiliser METHOD 10L[WKHVWDELOLVHUDQGKDOIWKHVXJDUWKHQZKLVN
LQWRWKHFDPHOPLON$GGWKHFUHDPWULPROLQH JOXFRVHPLONSRZGHUDQGYDQLOOD%RLO 20L[WKHUHVWRIWKHVXJDUZLWKWKH\RONV and pour on the liquid. Return to heat and FRRNWR&VWLUULQJFRQWLQXRXVO\WKHQ pass through a sieve onto the chocolate. 0L[XQWLOWKHFKRFRODWHGLVVROYHV 3/HDYHLQWKHIULGJHRYHUQLJKW)UHH]H LQWKHLFHFUHDPPDFKLQH STRAWBERRY MOUSSE INGREDIENTS JVWUDZEHUU\SXUHH POOHPRQMXLFH 125g sugar JZKLSSLQJFUHDP 6 gelatine leaves METHOD 1%RLOVWUDZEHUU\SXUHHOHPRQMXLFHDQGVXJDU 27DNHRIIWKHKHDWDGGWKHJHODWLRQWKHQFRRO GRZQDQGDGGWKHVHPLZKLSSHGFUHDP CRUNCHY INGREDIENTS 50g feuillettine JZKLWHFKRFRODWH 100g fresh raspberries
CHEF JORGE RIVERO Head Chef Pachanga Hilton Dubai Jumeirah Resort $UJHQWLQLDQ&KHI5LYHURZDVWUDLQHG DQGEHJDQKLVFDUHHUQ&RUGREDLQKLV QDWLYHFRXQWU\EHIRUHVSHQGLQJRYHU a year at Hyatt Regency Orlando. He WKHQZRUNHGLQ%XHQRV$LUHVEHIRUH MRLQLQJ'XEDL3RORDQG(TXHVWULDQ&OXE DV6RXV&KHILQ+HUHWXUQHGWR Argentina for a year and a half and then joined Pachanga in June 2013.
CHAIRMAN AND FOUNDER DOMINIC DE SOUSA CEO NADEEM HOOD COO *,1$2Â·+$5$ ASSOCIATE PUBLISHER '$9(5(('(5 DAVE@CPIDUBAI.COM M: +971 55 105 3773 GROUP DIRECTOR OF EDITORIAL 3$8/*2')5(< GROUP MANAGING EDITORS MELANIE MINGASS 0(/$1,(0,1*$6#&3,0(',$*5283&20 M: +971 56 758 7834
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Georgina Wilson-Powell *(25*,1$32:(// *(25*,1$32:(//#&3,0(',$*5283&20 D +971 4 3755685 SENIOR GRAPHIC DESIGNER, HOSPITALITY DIVISION &+5,6+2:/(77
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