Category: Food & Beverages

Food challenges are best enjoyed in Dubai, according to James Webb, the man who holds the world record for eating 276 chicken wings in less than 12 minutes. He also discusses what it takes to be a “professional eater.”
A tall man with a body builder’s physique is adjusting his well-organized 5-camera setup in the center of Mr. Brisket, located on Palm Jumeirah’s Golden Mile 4. We meet James Webb, the top-ranked competitive eater from Australia who ranks fifth globally, as he prepares for a brisket-eating challenge.

With an impressive resume in competitive eating, Webb presently owns world records for the fastest consumption of 276 chicken wings in 12 minutes and the fastest consumption of 59.5 donuts in an 8-minute display.

Known on social media as “J Webby Can Eat,” Webb is the first Australian to challenge Americans in competitive eating. He also achieved an impressive third place in the Nathan’s Hotdog Eating Contest, which was held in Coney Island, New York City.

In an attempt to pass the time during the pandemic, James began making food videos for entertainment, just like a lot of people all over the world who discovered or revived hobbies. When he was placed under lockdown in Australia, he turned to his passion for cooking and making videos, which quickly gained popularity on the internet, for comfort.
However, his initial encounter with a culinary contest occurred during an accidental lunch excursion to a nearby hamburger restaurant in Australia. A picture of this enormous burger that appeared to have been Photoshopped was hanging on the wall. I had no idea that it was the largest burger in Australia. Inquiring further, the proprietor revealed with pride, “That’s my undefeated Burger Challenge.” It has never been defeated. Fifty-five people have made the attempt and utterly failed.

Competitive eating: what is it?
In the United States, eating competitively is regarded as a sport. Competing eaters, also referred to as professional eaters, eat a lot of food in a short amount of time. These competitions, which are also well-liked in Canada and Japan, are frequently held at festivals or events and draw competitors and spectators from all over the world.

After a few months, Webb made the decision to fully commit to competitive eating and quit his day job. “Well, what’s the worst that can happen? my wife said, even though I wasn’t entirely convinced. You return and land a new position.

Webb took a two-week vacation from his full-time job in sales and marketing to the US, where he not only participated in multiple food challenges but also returned with a professional contract. After becoming the first Australian to earn a spot at Coney Island and the prestigious Nathan’s Hot Dog Eating Contest, Webb came to the realization that he had to carve out a place for himself in this world.

The Africa Food Show Morocco (AFS Morocco 2023) is an event that is being held at the Office Des Changes in Casablanca. It started yesterday and will run until November 23, 2023.
M. Matt, the managing editor of Gulf Agriculture and Food Business magazine, who was making their debut as event exhibitors, was pleased with the support and encouraging words they received from industry professionals who stopped by their booth.
He emphasized the importance of AFS Morocco and said that it is the perfect B2B platform for international food and beverage suppliers who want to increase their market share in Africa. These suppliers cover the whole value chain, from farm to refrigerator.

The occasion, which is positioned as “The Right Time & Place,” offers participants a unique chance to expand their export endeavors, discover new markets, and network with multinational corporations. The Africa Food Show offers three days of opportunities for exhibitors and attendees to network, work out partnership agreements, sign agency and distributorship contracts, and create new cooperative procedures and market strategies.

At the Riyadh Exhibition and Convention Center in Riyadh, the international culinary exhibition InFlavour Expo will get underway on Sunday.

A well-known international event, InFlavour unites business, science, technology, art, hospitality, and cuisine. Renowned Michelin-starred chefs, business titans, global consumer brand ambassadors, and international dignitaries are drawn to it.

From October 29 to October 31, the event will be held in collaboration with the Saudi Ministry of Environment, Water, and Agriculture. Traditional Saudi treats like dates, coffee, and maqshush will be served to guests.

Among the 200 F&B pioneers on the schedule are celebrity chefs Marco Pierre White and Manal Al-Alem, as well as business titans from Big Idea Drinks, Ossiano, and Kitopi, the world’s top multibrand eatery and tech unicorn.

Marco Pierre White, widely regarded as the “godfather of modern cooking,” is an advocate for the expansion and development of the food and beverage sector. Headlining the inaugural InFlavour event is something he views as a “honor and privilege.”

White remarked, “It is extremely exciting to be involved in the launch of Saudi Arabia’s first food and beverage event. Not only does InFlavour promise to significantly accelerate the Kingdom’s burgeoning food sector, but it also clearly shows that the government is serious about improving food security and inspiring industry innovation across local and international businesses.”

“I see InFlavour bringing that to the table; Middle Eastern cuisine is all about coming together, sharing, socializing, and indulging.” Amazing things can happen when you combine technology, local insights, international knowledge, and cuisine. Expectations should be extremely high, considering the roster of knowledgeable speakers I have already seen.

The Culinary Arts Commission of Saudi Arabia is also taking part in the exhibition. The commission will present its cutting-edge approach to the culinary arts industry during the event, which includes the launch of Kawn’s business incubator, a program meant to help startups and small enterprises get off the ground and compete by providing workshops and mentorship. Participants will be incubated for a duration of four to six months.

The commission will also present the Abde’a cultural license platform, which aims to encourage the private sector to participate more in cultural events and initiatives.

The commission’s involvement in the show is a testament to its dedication to empowering Saudi chefs, arranging meetings with esteemed culinary professionals, and presenting the rich, traditional recipes of Saudi Arabian cuisine.

Considering the current state of the global food system, this event represents a significant shift in Saudi Arabia’s strategy for tackling pressing issues in the F&B sector. Saudi Arabia is recognizing the importance of improving the efficiency of its food systems in order to attain food security and sustainability, and is implementing measures to that end.

More than 200 speakers, 600 exhibitors, 40,000 attendees, and more than 200 foreign investors and venture capitalists that focus on the food and hospitality industry will all be present at the expo.

Food and water security, agritech, sustainability, logistics, food tech and investment, plant-based food, concept restaurants, culinary excellence, food waste, retail, and e-commerce are among the topics that will be covered at the InFlavour conference.

Saleh Bindakhil, a spokesman for the Ministry of Environment, Water, and Agriculture, stated that Saudi Arabia leads the region in the food and beverage market and is rapidly moving toward its goal of becoming the world’s largest market for food trade and hospitality.

Additionally, he claimed that InFlavour would accelerate the development of new standards for product sourcing options to advance the hospitality and consumer sectors while also increasing Saudi Arabia’s food imports and exports.

Bindakhil claims that the food industry in Saudi Arabia is expanding rapidly as a result of large investments made in hotels and resorts, a surge in entrepreneurs in the food and beverage sector, and a readiness to advance and accept new technologies. “All of these elements will fundamentally alter Saudi Arabia’s food service industry. The focal point and impetus for this convergence across the industry is InFlavour.

The food service industry in the Kingdom is expected to grow by 6.5% annually over the next five years, according to a conservative forecast by the Ministry of Investment. However, independent market intelligence provider Fortune Business Insights predicts that the industry will grow by 11.5% annually and reach a valuation of $30.47 billion by 2029.

Available from the 8th of November to November 14th, 2023, for AED 129 per person.

From November 8 to November 14, PINCODE by Chefs Kunal Kapur, which is situated in the center of the Dubai Hills Mall, will be lighting up the Diwali celebrations with an outstanding Diwali Menu. At only 129 AED per individual, this special meal offers a gastronomic experience that captures the essence of Diwali.

A cool Kesar Peda Lassi is available for the guests to savor as they relish the exquisite crunch of The Kale Patta Chaat, which is accompanied by three chutneys that dance about your palate. A blast of flavors is promised by the appetizers, which include the Soya Chaap the author Angara with chilling Mint Chutney and the Dahi, or ke Sholey that includes a fiery Sriracha Mayo bite.

For vegetarians, Chef Kunal is offering up a taste of memory with his delicious Paneer Pasanda Badami, while for meat lovers, he has a pungent Rajasthani Laal Maas. The traditional favorites of Dal Makhni and aromatic Kabuli Pulao go well with these main courses, making for a flavorful and well-balanced dinner.

Indulge in the special “Pincode ki Mithai” option to cap off your meal on a sweet note. This selection includes delicious Hot Kalakand and Hazelnut Fudge for a modern twist, as well as a hearty serving of traditional sweetness in the form of Chenne ki Kheer.

This Diwali, join PINCODE by Kunal Kapoor to celebrate in a lively and inviting environment with loved ones. Savor the flavors of India while getting into the holiday spirit.

Qatar is home to individuals from more than 100 different nations, and its diverse dining scene, which features a wide spectrum of influences, reflects this rich diversity.
Khalid Sharq
Within a century-old house with its own small museum, this quaint Doha restaurant is conveniently located just a short stroll from the busy Souq Waqif. For breakfast, guests can take a seat at a table in the palm-shaded courtyard or relax in a glass-walled, climate-controlled cube while enjoying elaborate plates laden with traditional fare like shakshuka-style eggs and bajella (beans). Savor slow-cooked harees and hamsset rubbian, a flavorful, dry stew of shrimp stewed in the house’s special spice mix, throughout supper.

Alba
Located within the luxurious Raffles Hotel, this fine-dining establishment features unique white truffles that are only grown in the Alba region of Italy. Three-Michelin-star chef Enrico Crippa creates the menus, and chef Antonino D’Alessio and his Doha culinary team bring each dish to life and onto your plate.

El Talleh Bayt
The ideal time to secure a position on this Katara Hills institution’s breeze-catching rooftop is early in the evening. The crowds have been drawn to Bayt El Talleh’s home-style Levantine favorites for some time now. In summer, the crisp green fattoush and the refreshingly fresh harra’ osba’a salad with lentils, lemon, and pomegranate are a great combination. Kids love the fried pastry rolls filled with fluffy cheese and sweet mahalabiya (milk pudding) flavoured with rosewater. Locals go straight for the set menu to hit all the highlights.

The sumptuous restaurant, which is led by head chef Pino Lavarra, provides a genuine Michelin-starred dining experience. Savor its delectable dishes, which feature sophisticated flavors such as the risotto with black olive crumble or the beef with green peas, truffle, and onion cookies.

Chef Noof Al Marri’s menu at Desert Rose Café is a multi-sensory delight. Every Qatari fusion dish served here has a secret ingredient. For example, Al Marri’s crispy omelette and ragag labna are enhanced with ghee (clarified butter) infused with turmeric and fenugreek, while the flavorful chicken madrouba has extra veggies added. As befits the cafe’s location inside Jean Nouvel’s desert rose structure at the National Museum of Qatar, everything is plated with modern elegance. Highly recommended is the coffee that has been combined with rosewater.

Tatel
Tatel puts up an amazing blend of sophisticated dining and a warm, welcoming mood that embodies its Spanish flavors. It offers waterfront views at the recently constructed Al Maha Island. Tatel opens in Beverley Hills, Madrid, and Ibiza and brings its innovative culinary concept, live music, and inventive cocktails to Doha.

Al Shomous Shay
Nearly two decades ago, Shams Al Qassabi, a favorite chef in Qatar, became the first woman to operate a business in Souq Waqif. Local chef Noof Al Marri says if her, “She inspired me and other women in Qatar to follow our passions and share our traditional food with the world.” Famous dishes from Qassabi include crispy ragag bread dusted with zataar, eggs scrambled with tomato, and keema, a spiced mincemeat eaten with chapati.

Over 200 newest direct and indirect employment will be created by the new Abevia factory in Dubai Industrial City, demonstrating the company’s dedication to developing Emirati talent.
The opening of a new dairy manufacturing facility in Dubai has been announced by Nutridor, a well-known food and beverages (F&B) firm that is a part of the TGI Group, in order to increase the manufacturing of its goods sold under the “Abevia” brand.

According to a media release from the firm, the new facility, which was built at Dubai Industry City for an expenditure of AED75 million, would enable Nutridor to increase Abevia’s capacity for manufacturing to 120,000 liters of milk per day.

The dairy production facility, which is a member of TECOM Group and is located in Dubai Industrial City, has a built-up space of 100,000 square feet. It is anticipated that it would quadruple the company’s Abevia brand’s daily production capacity to 120,000 liters of milk.

Nutridor will be able to lessen its dependency on imports and strengthen its standing in the food and beverage industry in the area thanks to the new factory, which was constructed within the previous 12 months.

The operations of the UAE facility are expected to generate sales of AED110 million, or $30 million, and 200 additional direct and indirect jobs, as stated in a statement on Thursday.

In response, Mr. Mohammed Al Kamali, COO of Production as well as Export Development at Dubai Economic Growth Corporation (DEDC), said, “The recently opened state-of-the-art milk production facility reflects an important project and investment, developing an atmosphere that nurtures business ownership, embraces innovation, and catalyses economic expansion.”

TGI Group, which has its headquarters in Africa, has a variety of business ventures in Nigeria, Benin, Ghana, the Ivory Coast, South Africa, Morocco, United Arab Emirates, India, China, and several other developing nations.

More than 15 nations, including the GCC countries, Jordan, Lebanon, Angola, the Gambia, Ghana, and Senegal, are consumers of the Nutridor dairy enterprise.

With its famed “Cinema on the Sand,” Dubai’s popular beachfront venue Zero Gravity is ready to amaze moviegoers once more. Beginning on the following day, October 9, the tranquil beach will be transformed into an outdoor theater, allowing guests to enjoy the enchantment of their preferred movies beneath the stars.
‘Cinema on the Sand’ by Zero Gravity offers an unmatched cinematic adventure. The location of a large screen on the beach allows visitors to relax in luxury while watching movies from bean bags, loungers, and chairs. The first showing of the season, “A Star is Born,” is set for Monday, October 9, at 8 p.m.

Customers can enjoy a delicious range of movie-style snacks, such as the popcorn, nachos, and chili cheese fries, as well as to the movie spectacular. Tempting delicacies like chicken shawarma, a scrumptious beef a hamburger, and a hefty hotdog are among the available gastronomic alternatives. A selection of hops, grapes beverages, and home drinks are offered for sipping while engaging in the movie as a way to enhance the experience.
In the Dubai Marina, Zero Gravity is next to Dubai’s Skydive Drop Zone and has a sizable beach area. Additionally, it boasts a sizable pool with a glass front. This location offers a variety of experiences, from dreamy breakfast on the porch to sophisticated evening dinners beneath the stars. Every weekend, Zero Gravity transforms into a leading-edge open-air nightclub with worldwide DJs as dusk falls.

The cost of admission to the movie screening events is Dhs75. The entire sum is redeemable for meals and drinks all night long. Arrive early to guarantee your best seating arrangement; doors open at 7 o’clock.

‘Cinema on the Sand’ at Zero Gravity offers, in conclusion, a remarkable method to enjoy your favorite films. with cozy seating, delicious refreshments, and a breathtaking beachside setting as the background.

Since he unveiled each of the seven essential components of the plan of action in achieving it, Abdullah bin Touq Al Marri, the minister of economy, reaffirmed the UAE’s dedication to transforming its agricultural and food sector in order to increase its impact on GDP by ten billion dollars and create 20,000 employment opportunities over the next five years.

The main strategies include localizing innovation, encouraging a UAE-first food and cultural supply chain, and giving farmers the assistance and tools they need to become world leaders in agri-food technology and sustainability.

On Thursday, Bin Touq announced the conclusion of the fifth Future Food Forum and lauded the nation’s F&B sector endeavors in developing skills and digital infrastructure capabilities attained via various programs to transform how foods is grown, transported, and consumed in the surrounding area and globally.

The two-day conference at the Le Meridian in Dubai Hotel explored the future of the business as well as the expanding impact of the food industry on the economy and well-being of the UAE. It is encouraging and vital to our future that the UAE’s present economic and industrial progress continues. Today, the UAE is regarded as one of the most significant hubs for international food logistics. Everyone is aware that it is the port with the greatest accessibility for container ships between the point of origin and the destination, facilitating the supply and consumption of food. A significant component of trade in general is food. The trade in food items reached AED 130 billions in 2022 as opposed to AED 105 billion in the year 2021, growing by 24 percent in just one year. Food trading accounted for 5.7 percent of the UAE’s non-oil GDP.

The first pillar, according to him, entails localizing the next wave of agri-disruptors and developing them into world leaders by fostering local talent and innovation and by identifying and promoting the solutions of the future. The second step is to establish the UAE as a global regulatory powerhouse, which will guarantee that our products meet better standards and are well-known around the world. The third entails fostering a UAE-first culture by putting domestic production first and lowering dependency on imports in order to support the entire agricultural value chain. The fourth pillar, which tries to give industry participants enough finance, is nevertheless essential in the meanwhile.

In response, Bin Touq remarked, “Our plan will look into acquiring funds and support. Accessibility to funding is the reason people flourish and industries evolve.This takes us to our number five pillar, which is to nurture innovation with top-notch R&D innovation because it is the basis of advancement. To spur transformation, we will offer top-notch research and development programs.

The sixth pillar will also concentrate on opening doors for all stakeholders in agriculture to broaden their perspectives and access new markets. The strategy also aims to develop the coming generations of growers, who will shape both agriculture and agritech in the future. In order to ensure that the agricultural workforce is ready to handle the difficulties and possibilities that lie ahead, Bin Touq stated commitment to supplying farmers with the expertise, equipment, and assistance they require for success through training programs, modernization efforts, and support systems.

The event, which will take shape in Dubai from September 20 to 21, 2023, brings together significant regional and global actors in the food business to support the food sector’s sustainable future in the MENA region.
United Arab Emirates: Dubai The 5th yearly Future Food Forum is being attended by Emirati the Development Bank , which is the primary financial driver of the UAE’s economic growth and industrial innovation, demonstrating its dedication to the country’s food security.

The event, which will take place in the city of Dubai from September 20 to 21, 2023, brings together significant regional and global actors in the food business to support the food sector’s sustainable future in the MENA region.

One of the EDB’s five priority sectors, food security is crucial to the UAE’s ambitions for economic diversification and national growth. The Bank offers considerable monetary assistance as well as specialized solutions to improve regional tech-driven food production. To inject much-needed money into the agritech sector, EDB recently introduced a special AgriTech Loans Program. The initiative intends to offer crucial assistance to regional manufacturers, farmers, agricultural companies, and food-related projects in the form of favorable, longer-term loans with tenors up to AED5 million.

According to Ahmed Al Naqbi, the CEO of Uae Development Bank, “food security is at the top of our priority as the development bank for the UAE and a crucial economic engine driving national economic development. We want to help the United Arab Emirates National Food Security Program 2051 achieve its goals by providing increased financial support to firms, providing specialized agritech loans, forming alliances with start-ups, and working with other important players. Our actions are a reflection of our dedication to strengthening the nation’s agricultural sectors and capacity for food production. allowing the UAE to lead the region in both industries.

“We can showcase our flexible finance offerings to the appropriate audience on the Future Food Forum.Additionally, we are eager to learn more about the present and foreseeable challenges that the industry of food security faces and to urge for increased cooperation among government stakeholders, regional producers, and value-added resellers, which is essential for a healthy food ecosystem.

support the National Food Safety Strategy 2051 of the UAE and encourage the adoption of cutting-edge farming methods and technologies. EDB has a number of collaborations in place. Among them is a collaboration with the Entrepreneurial Nation project of the United Arab Emirates Ministry of Economy to promote the Smart Agriculture Global Innovation Challenge, an initiative that aims to maximize the digitalisation of agriculture for businesses operating in the UAE and around the world.

Additionally, EDB and Food Tech Valley have a contract in place for EDB to offer financial assistance to businesses engaged in the initiative. Upcoming clean technology-based agricultural and food goods are developed in Food Tech Valley, a center for innovation. In an effort to promote agritech entrepreneurship and improve the food security of the UAE, EDB has also entered into a cooperation with the country’s Ministry of Climate Change and the Environment (MOCCAE) to establish a program that will provide funding solutions to contemporary agricultural SMEs and startups.

EDB has an obligation to authorize AED30 billion in funding support to 13,500 businesses within its five priority sectors, which include food security, renewable energy, manufacturing, technology, and healthcare. Aligned with the government’s objectives, EDB continues to fulfill its goal of promoting a healthy, environmentally friendly, and self-reliant economy.

Chef Alena Solodovichenko discusses overcoming gender preconceptions in the culinary industry, utilizing feminine power to create compassionate, avant-garde dishes, and the latest culinary fads in the city.
Chef Alena Solodovichenko, who was born in Kyiv, Ukraine, entered the restaurant industry in her late teens. There was no turning back once her childhood dream—which had only been a dream—became her life’s vocation. Her journey into the kitchen has taken her to places she never imagined calling home, the most recent of which is the United Arab Emirates, where she is currently employed as an Executive Chef for Sfumato, a local gastro atelier, and Soirée DXB.

Prior to her relocation to Dubai, Chef Alena was stationed in Moscow and employed by Doctor Zhivago, one of the most well-known restaurants in the country. The chef proudly claims that the foundation of her culinary comes from her multiracial heritage. Living in many nations has undoubtedly changed the way I view food, according to Chef Alena. “After relocating to Dubai, I saw how diverse ingredients can be. This knowledge broadens our perspectives and demonstrates how much broader the world is than we previously thought.

She recalls her formative years and states, “I know it sounds cliche, but it all comes from my childhood.” Due to the fact that Alena was raised in Ukraine, she has many food-related family customs. When I received poor grades at school, I would occasionally prepare a meal for my mother to cheer her up, says the chef. “Everyone in my family was a great cook — my mom, my grandmothers, and my aunt — and I always enjoyed assisting them, especially during holiday gatherings.”

Chef Alena secured her first restaurant position at the age of 19 as a result of her childhood observations and significant interest in pursuing the culinary arts. “I went to the chef a year later and told him that my goal is to work as a sous chef someday. Being a female chef in a field that is predominately male has been challenging, she recalls. “He laughed at me and said no girl could ever attain that position. Despite all the jeers, she continues, “but after two years, I actually was hired as sous chef and proved him wrong. In the future, Chef Alena won numerous prestigious prizes, including Super Woman of the Year from GQ Russia.

“At the start of my trip, I experienced a lot of male derision and mockery. Some of them even placed wagers on how long I would last. Even though it wasn’t easy, I’m happy for the experience since it has helped me become more resilient and strong. I become who I am because of it, the chef says.

The cook had to put up with a number of offensive remarks made callously by her male colleagues, but she didn’t let them deter her from her goals. Let’s face it, the kitchen is a tough place, she continues. But on the other hand, unpleasant feelings have no place in the kitchen. You have no time to mope around and cry.

You can either choose this career and advance in it gradually, or you can quit and look for something else, the speaker says. “I’ve made my decisions, accepted the restrictions, and shown that women are capable of being excellent managers and cooks and that we should be taken seriously. We are all chefs in the kitchen; there are no males and women there.
In order to change how people around the world view cuisine, Chef Alena’s main objective at Sfumato is to provide a very honest, sensuous, and graceful dining experience while highlighting her own feminine touch. The chef states that paying consideration to the original ingredients is our guiding principle.

Without overpowering it with sauces and spices, “my goal is to highlight the original taste, make it brighter, and make it more interesting.”

Chef Alena places a keen emphasis on using ingredients that are sourced sustainably since she is of the opinion that “Sustainability is crucial for every chef in every country. The quality of the local cuisine astounded me when I first arrived in Dubai. I’ve experimented with a variety of components, and the impact was so strong that I knew I had to put it to use in some way, she continues. “I want to demonstrate that vegetables can be the star of the show, a luxury, and the centerpiece of the dish.”

The chef claims that the city’s newly introduced culinary innovations have established standards of the highest caliber. The bar has been raised significantly by concepts that are debuting in renowned locations like Atlantis The Royal or One & Only One, Za’abeel. The chef will debut a whole new cuisine at Sfumato, which is housed in The Opus Tower.