The Pro Chef Middle East - Edition 56

In this issue

The first edition of 2022 takes a closer look at sustainability and the importance of growing to produce closer to home. Inside, you will find an interview with Erik Smidt, Agricultural Counsellor of the Ministry of Agriculture, Nature and Food Quality of the Netherlands, discussing trade between the UAE and the Netherlands, as well as the renowned biotope at EXPO 2020 Dubai. Ina Simone and Timothy Peeters introduce us to Bôtan Distillery (the world’s first non-alcoholic distillery straight
from field-to-bottle), driven by a passion for nature and flavours. Meanwhile, Chef Carlos Frunze, a champion for better food, gives us a peek into his life and what to expect at the newly launched Teible at Jameel Arts Centre.

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.