The Pro Chef Middle East - Edition 59

Bu konuda

In this issue, we look at the future of various sectors within the hospitality industry. Roy Mahan, Retail Director at Organic Foods & Café, discusses the growth of organic consumption, while Judit Toth, CEO & Founder of Vivere Hospitality, emphasizes on up-to-date training to keep up with the region’s flourishing hospitality sector.

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.