WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
RECOMMENDED BOOK |
CHEVAL BLANC: A TIMELESS JOURNEY OF LUXURY AND ELEGANCE
Cheval Blanc, one of the world’s most exclusive hospitality brands, delivers a unique blend of ultra-luxury, privacy, and bespoke service. A stunning new book now celebrates its journey, capturing the essence of its six extraordinary destinations—Courchevel, Randheli, St-Barth, St-Tropez, Paris, and the Seychelles—while anticipating the upcoming seventh Maison in Sardinia.
Each Cheval Blanc property, known as a Maison, creates an intimate and immersive experience, serving as a home away from home. The book showcases the brand’s hallmark “Art de Recevoir”, seamlessly blending modernity with timeless elegance, local craftsmanship, and meticulous attention to detail. Handwritten notes throughout the pages add a personal touch, transforming it into a cherished travel diary.
Cheval Blanc’s commitment to architectural excellence defines its identity. Renowned designers like Jean-Michel Gathy, Jacques Grange, Jean-Michel Wilmotte, and Peter Marino meticulously shape each Maison to honor its unique surroundings while preserving the brand’s signature sophistication. Whether guests retreat to an alpine chalet in Courchevel, a Parisian haven within La Samaritaine, or a sunlit escape in St-Tropez, every destination stands as a masterpiece of design and hospitality.
Beyond its breathtaking locations, Cheval Blanc distinguishes itself through warm yet refined service. Its highly trained staff masterfully balance formality with genuine hospitality, ensuring guests feel at ease while indulging in unparalleled luxury.
As three-starred chef Arnaud Donckele describes, guests visit Cheval Blanc for a “positive interlude” from daily life. More than just a keepsake, this book invites readers to step into the enchanting world of Cheval Blanc, where every stay transforms into an unforgettable, tailor-made experience.
RECOMMENDED BOOKS
RESTAURANT IN UAE |
THE BEAM
PIZZERIA FUNKCOOLIO HEATS UP IN DUBAI MOTOR CITY
Nestled within the lush gardens of Le Royal Méridien Beach Resort & Spa in Dubai Marina, The Beam stands as a testament to refined yet relaxed dining. Under the guidance of acclaimed British chef Nick Alvis, this bistro-style restaurant offers a harmonious blend of European culinary traditions and contemporary flair.
The Beam’s ambiance is thoughtfully designed to evoke a cozy, neighborhood bistro feel. Warm tones and textured interiors create an inviting atmosphere, while a solid wood bar on the terrace seamlessly bridges indoor comfort with outdoor charm, making it an ideal spot for both intimate dinners and social gatherings.
The menu at The Beam is a celebration of simplicity and quality, emphasizing fresh, seasonal ingredients sourced responsibly. Diners can anticipate a variety of dishes that reflect Chef Alvis’s commitment to uncomplicated yet exceptional cuisine. For seafood enthusiasts, the fresh seafood counter showcasing the daily catch serves as a centerpiece of the dining experience.
The Beam encapsulates the essence of charm and culinary excellence, offering a dining experience that is both sophisticated and unpretentious—a true reflection of Chef Nick Alvis’s vision for modern European cuisine in the heart of Dubai.
Cuisine: European cuisine.
Recommended dishes: dill cured sea trout, sweet and sour celeriac, and the dry aged beef.
Address: Le Royal Meridien Beach Resort & Spa – United Arab Emirates
With a career spanning over two decades across Italy, France, and Dubai, Chef Salvatico has left an indelible mark on the global culinary scene. From refining his craft in Michelin-starred kitchens to leading prestigious dining establishments, his expertise and passion for Italian cuisine are unmatched. Now at the helm of L’Amo Bistro del Mare, Chef Salvatico continues to bring authenticity and innovation to the table. In this exclusive interview, he shares insights into his culinary journey, philosophy, and vision for the future.
Tell us a bit about your professional career.
Born in Italy, my culinary journey began in the Langhe region, where I developed a passion for truffles and Italian cuisine while training at a hotelier school. I honed my craft in local restaurants before moving to France in 2001, where I spent a decade working alongside renowned chefs at Michelin-starred establishments, including Carpaccio at Le Royal Monceau in Paris. In Corsica, I played a key role in helping Casadelmar earn its second Michelin star within five years. In 2010, I moved to Dubai to lead the opening of the prestigious Armani Hotel in Burj Khalifa, shaping the city’s culinary scene for eight years. During this time, I was named Chef of the Year by Caterer Middle East and received over 12 awards from Time Out Dubai, What’s On, Esquire, and more. A career highlight was closing Expo Milan 2015 as a guest chef at Identità Expo. Now, I’ve returned to Dubai as Executive Chef at L’Amo Bistro del Mare, where I’m excited to craft an elevated yet authentic Italian dining experience.
What is your philosophy or motto?
Cook to inspire the guest, not to satisfy yourself.
What is your dream in life?
My dream is to stay healthy and cherish life’s joys, big or small, every day with my family.
What are your current projects and plans?
My current project is to continue growing my team and support L’Amo and Sunset Hospitality Group in their expansion, while ensuring consistency and excellence.
DISCOVER RECIPES BY CHEF ALI TRABOULSI
WHAT’S NEW |
CHEF ALAN GEAAM HONORED AS KNIGHT OF THE ORDER OF AGRICULTURAL MERIT
The Michelin-starred chef receives prestigious recognition for his contributions to French gastronomy and the promotion of agricultural excellence.
Michelin-starred Chef Alan Geaam has been awarded the prestigious Knight of the Order of Agricultural Merit, a distinction recognizing his outstanding contributions to gastronomy and his commitment to the culinary arts.
The award ceremony took place in the presence of notable figures from the culinary and diplomatic worlds. Guillaume Gomez, Ambassador of French Gastronomy and former Head Chef of the Élysée Palace, had the honor of presenting Geaam with this distinguished decoration.
Originally from Lebanon and entirely self-taught, Alan Geaam has risen to become one of the most talented chefs on the French culinary scene. His journey, marked by hard work and passion, showcases his deep appreciation for French cuisine while incorporating Mediterranean influences.
This recognition celebrates his dedication to promoting agricultural products, respecting terroir, and passing on culinary expertise. Through his creations, Geaam highlights the excellence of French ingredients while infusing his dishes with a unique gastronomic identity.
By receiving this honor, Alan Geaam joins the ranks of esteemed culinary figures decorated by the Order of Agricultural Merit, further solidifying his role as an ambassador of French gastronomy and heritage.
RESTAURANT IN LEBANON |
BRASSERIA
BRASSERIA: A FRANCO-ITALIAN CULINARY GEM IN BEIRUT
Nestled in the vibrant heart of Gemayze, Beirut, Brasseria offers a unique dining experience that seamlessly blends the charm of a classic brasserie with the sophistication of contemporary cuisine. This culinary haven is the brainchild of Nicola Offredi, an award-winning Italian chef whose illustrious culinary journey began at the prestigious Four Seasons Hotel in Milan. His impressive career eventually led him to Beirut, where he played a pivotal role in bringing Brasseria to life.
Brasseria’s menu is a testament to the rich culinary traditions of France and Italy, inviting guests to indulge in a memorable gastronomic journey where tradition meets modernity. The experience begins with innovative takes on classic French and Italian hors d’oeuvres, setting the stage for the culinary delights to come.
To complement the culinary offerings, BRASSERIA’s bar boasts a wide selection of beverages. Guests can choose from hot and cold coffee, classic cocktails, specialty drinks, and mocktails.
In essence, BRASSERIA offers a dining journey that transcends the ordinary, promising a memorable experience that delights the senses and leaves a lasting impression.
Type of Cuisine: Franco-Italian cuisine.
Recommended dishes: salade Brasseria, capellini d’asperges et crème de truffe blanche, pavé de saumon ‘a la plancha’, risotto au jambon de parme et huile de truffe, pavlova aux fruits rouges, and crème brûlée.
Address: Rue Pasteur, Gemmayzeh, Beirut
OTHER RECOMMENDED RESTAURANTS IN LEBANON
WHAT’S NEW |
EXCLUSIVE COFFEE SENSORY COURSE EXPLORES THE SCIENCE BEHIND FLAVOUR PERCEPTION
Renowned expert Cleia Junqueira and neuroscientist Dr. Fabiana Carvalho bring a groundbreaking workshop to Dubai on April 26-27, 2025, and Muscat on April 29-30, 2025.
Coffee professionals and enthusiasts can now explore the science of flavour perception in an exclusive two-day course.
Coffee expert Cleia Junqueira and neuroscientist Dr. Fabiana Carvalho will lead Multisensory Flavour Perception, offering a deep dive into sensory science.
The course will take place in Dubai on April 26-27, 2025, at the Victoria Arduino & Nuova Simonelli Experience Lab. It will then move to Muscat on April 29-30, 2025, at Crowne Muscat International.
With nearly 20 years in the coffee industry, Cleia Junqueira brings extensive expertise as a certified Q-Grader and former board member of the Specialty Coffee Association (UAE Chapter). She specializes in green coffee analysis, roasting, and sensory evaluation, making this course essential for professionals eager to refine their skills.
Dr. Fabiana Carvalho, a leading sensory neuroscience researcher, holds an MSc in Biochemistry and a PhD in Psychobiology. Her work explores how aroma, packaging, and the environment influence coffee tasting. She created The Coffee Sensorium research project and collaborates with the Specialty Coffee Association (SCA) and Oxford University’s Prof. Charles Spence.
This course provides an in-depth look at the sensory mechanisms that shape flavour perception. On day one, participants will explore gustation, olfaction, and oral somatosensation while engaging in hands-on exercises to assess taste sensitivity. On day two, they will develop their ability to identify and describe coffee aromas—an essential skill for sensory analysts and baristas.
Designed for Q-Graders, roasters, baristas, and industry professionals, this program offers a rare opportunity to gain scientific insights into coffee tasting.
Seats are limited. To register, email coffee@cleiajunqueira.com.
The course investment is AED 2500.00 + VAT or US$ 680.00 + VAT.
WHAT’S NEW |
QATAR UNVEILS “ENTERTAINMENT ON US” CAMPAIGN FOR AN UNFORGETTABLE EID AL-FITR
Free access to top attractions, live concerts, and spectacular events make Qatar the ultimate Eid holiday destination.
As Eid Al-Fitr approaches, Qatar is rolling out an exciting tourism initiative—the “Entertainment on Us” campaign—designed to offer visitors from across the GCC an unforgettable holiday experience. As part of the campaign, travelers will receive four complimentary tickets to some of Qatar’s most popular entertainment and leisure attractions.
Top Attractions for Visitors
The campaign includes Doha Quest, home to the world’s tallest indoor roller coaster, and Meryal Waterpark on Qetaifan North Island, featuring the world’s tallest waterslide tower. Adventure seekers can explore Desert Falls Water & Adventure Park at Hilton Salwa Beach Resort, while families can relax at Banana Island Resort or enjoy the thrilling rides at Angry Birds World.
Unmissable Eid Events and Performances
Adding to the celebrations, Lusail Sky Festival (April 3–5) will feature a spectacular drone show, fireworks, laser displays, and aerial performances. Live concerts are also on the agenda, with stars like Abdulaziz Al-Duwaihi and Hesham Mahrous performing at U Venue on April 4. Meanwhile, Nick Carter and rising artist Too Late will take the stage at Doha Golf Club. Families can also enjoy Disney’s “The Magic Box” musical at QNCC from April 3–12.
More to Explore
Beyond the campaign, visitors can immerse themselves in The Pearl-Qatar’s luxurious ambiance, Katara Cultural Village’s rich heritage, and Qatar’s stunning beaches, such as Sealine Beach and West Bay Beach.
WHAT’S NEW |
A MICHELIN-STARRED RAMADAN: MIKA’S EXCLUSIVE IFTAR EXPERIENCE
Savor a 4-course Mediterranean-inspired feast at Yas Marina’s culinary gem in Abu Dhabi
This Ramadan, MIKA, the Michelin-recognized Mediterranean culinary gem at Yas Marina, invites diners to indulge in an exquisite 4-course Iftar experience curated by renowned Chef Patron Mario Loi. Offering a fusion of traditional Ramadan flavors with contemporary Mediterranean techniques, this exclusive menu promises a unique and refined dining journey.
The Iftar feast begins with a selection of sharing-style starters, designed to tantalize the palate. Guests can enjoy Salt Baked Celeriac & Date Syrup Tartlets, Mika Falafel with Tahini & Lemon, and a Spiced Lentil & Butternut Soup enriched with Ras-al-Hanout and Winter Greens.
For the main course, diners have the choice of four expertly crafted dishes:
- White Fish Kofta – Served with Garlic Yoghurt, Chopped Salad, and Herb Pita.
- Spanikopita Gratin – A delectable combination of Braised Spinach, Feta, Parmesan, and Garlic Laffa.
- Chicken Skewers Over the Wood Grill – Paired with Butter Beans, Harissa, and a hint of Orange.
- Lamb Chops – Infused with Oregano and accompanied by House-Made Chips.
To round off the experience, guests can indulge in luxurious desserts such as Chocolate Baka with Toasted Almonds, Orange Syrup, and Vanilla Cream, or a refreshing Passion Fruit Parfait with Honey and Ginger. The menu is complemented by the signature Ramadan mocktail, Iftar Bliss, a vibrant fusion of Tamarind, Lime, and Soda Water.
The MIKA Iftar is available daily from sunset until 8 PM, priced at AED 245 per person. Combining Michelin-level craftsmanship with a deep respect for Ramadan traditions, MIKA presents an unforgettable dining experience that celebrates both heritage and innovation.
Noor Murad’s upcoming cookbook, Lugma: Abundant Dishes and Stories from My Middle East, is a heartfelt tribute to the rich culinary traditions of Bahrain and the broader Middle East. Scheduled for release on March 25, 2025, this collection features over 100 recipes. It blends traditional flavors with contemporary twists, reflecting Noor’s unique culinary journey.
The title, Lugma, translates to “a bite” in Arabic. It symbolizes Noor’s approach to crafting the perfect dish through meticulous tasting and refinement. Raised in Bahrain and now based in London, Noor draws inspiration from her diverse upbringing. Her recipes showcase the elaborate rice dishes and black limes characteristic of Gulf cuisine. They also highlight the herbaceous and sour notes from Iranian fare, the spicy and chili-infused flavors of Indian dishes, and the vibrant culinary traditions of the Levant.
Among the enticing recipes are Spring Time Fattoush, Stuffed Baby Aubergines, Slow-cooked Fenugreek Lamb with Pickled Chillies, and Pistachio Cake with Labneh. Each dish is presented with warmth and creativity. Readers are invited to explore and recreate these flavors in their own kitchens. With personal anecdotes and insightful storytelling, Noor invites readers to savor each bite. She shares the abundant dishes that have shaped her culinary identity.
RECOMMENDED BOOKS
MIREILLE YAACOUB
CONTENT CREATOR AND RECIPE DEVELOPER
THE FOOD BOKEH
Mireille Yaacoub, the creative force behind The Food Bokeh, has captivated food lovers with her stunning visuals and delicious recipes. Combining her passion for cooking with her background in graphic design, she has built a thriving digital presence, inspiring thousands with her approachable and beautifully presented dishes. In this interview, she shares her story, favorite ingredients, and ultimate food dreams.
Can you tell us about your journey to becoming a digital creator and recipe developer?
Cooking has always been a passion of mine, but sharing it with others is what truly excites me. It started as a hobby—filming recipes for fun and posting them online. Over time, I realized how much people loved learning new dishes in a simple, visual way. My background as a graphic designer also played a big role in this journey, helping me create appealing content, manage my social media effectively, and build everything from scratch. This journey has been incredible, allowing me to connect with so many people who share the same love for food.
What is your favorite ingredient to work with?
I don’t have just one favorite ingredient, but I love working with fresh herbs and spices because they can completely transform a dish. A simple meal can become extraordinary with the right balance of flavors.
What is your favorite dish?
Lasagna! It’s comforting, rich, and filled with layers of goodness.
What is your motto?
“Cook with love, and the flavors will follow.” I truly believe that food made with passion and care always tastes better.
What is your dream in life?
My dream is to create something lasting in the food world—whether it’s a cookbook or a product line. One day, I’d love to open my own restaurant or coffee shop, where people can experience my recipes in a warm and welcoming space.
RECIPES BY THE FOOD BOKEH
