The Pro Chef Middle East - August Issue, 2013

FEATURES / round table

Gavin Gleeson, Executive Chef, Wheelerâ&#x20AC;&#x2122;s Dubai

Luke Wonnacott, Chef de Cuisine, Ossiano, Atlantis The Palm

Uwe Micheel, Director of Kitchens, Radisson Blu Hotel, Dubai Deira Creek

Casting the net wider Despite increased publicity about the issue, there is a growing realisation that discussion and gentle persuasion about seafood sustainabiity may not be enough to halt or even slow the drastic and fast decline in native ďŹ sh stocks. We gathered together a selection of leading chefs to talk about what can be done, what should be done and how to educate customers into making more sustainable choices.

The Pro Chef Middle East / August 2013

The Pro Chef Middle East - August Issue, 2013

Published on Aug 7, 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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