The Pro Chef Middle East Magazine - Edition 63

In this issue

In this edition, we explore the dynamic intersection of the culinary world, entrepreneurship, and innovation, offering you a glimpse into the ever-evolving world of gastronomy. Explore the journey of Maher El Tabchy, the founder of Tabchilli, whose Dubai-based startup spotlights artisanal fermented foods. Take a peek into 24 hours with Chef Jolbi Huacho and explore two chefs’ signature specials and the art of curating these dishes.

The Pro Chef Middle East Magazine Description:

It’s about food. Seriously.
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. The Pro Chef Middle East is a food magazine like no other in the regional market, aimed exclusively at a knowledgeable and high spending audience, interested in everything from quality knives or kitchen equipment to premium produce and speciality ingredients. If you’re serious about food, this is the place to be.