The Pro Chef, 2013 July

FEATURES / round table

Back to basics? Too often dismissed by other chefs as they don’t work with sharp knives, clattering pans and stovetop ﬂames, pastry chefs are a key part of any restaurant’s F&B operation. We gathered a group of them together to discuss trends in desserts, the problems they face and the challenges of dealing with multiple allergies amongst their customers.

Julien Laronde Pastry Chef, Ocean View Hotel

The Pro Chef Middle East / July 2013

Tarek Mouriess Executive Chef, Fujairah Rotana

Prashant Sabne Pastry Chef, JW Marriott Marquis

Philippe Agnese Executive Pastry Chef, Atlantis The Palm

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The Pro Chef, 2013 July

Published on Jul 11, 2013

The Pro Chef Middle East

Unlike other F&B trade magazines, The Pro Chef Middle East focuses on chefs and their inspiration, allowing them to demonstrate their talents as well as providing a platform for skill transfer, produce knowledge and recipe development. And, unlike other food magazines aimed at the amateur cook, it will provide enthusiastic fine diners with a real insight into the world of the professional chef, inspiring them to visit restaurants and develop their own cooking techniques and menus. For both communities, it’s a resource of new products and equipment. And for suppliers and manufacturers wanting to reach both a professional front and back of house audience and a keen amateur community, it’s an irresistible mix. A food magazine like no other in the regional market, aimed at a knowledgeable and high spending audience, interested in everything from quality knives or kitchen equipment to premium produce and specialty ingredients. If you’re serious about food, this is the place to be.

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The Pro Chef, 2013 July by The Pro Chef Middle East - Issuu