Category: Food & Beverages

Authorities perform routine inspections to make sure that food safety regulations are followed and that food is stored properly.
In order to verify their compliance with the food safety regulations of the Emirate and make sure they adhere to all safeguards and health standards, the Dubai Municipality has carried out over 350 field inspections in canteens of public and private educational institutions throughout Dubai.

The action is consistent with the Municipality’s commitment to ensuring the highest standards of food safety in educational facilities, which will enhance students’ health, safety, and quality of life.

The goal of the regular inspection campaigns run in school canteens is to make sure that food safety regulations are followed and that food is kept in the best possible conditions. The Municipality also makes sure that vegetables and fruits are fully cleaned before being packed into boxes, as well as that food preparation and preservation are carried out at the proper temperatures.
To guarantee that pupils eat healthy food, it issued permits for food distribution, confirmed the school’s adherence to the food manual, and authorized the sale of certain food items. In order to provide outstanding public health and food safety for students, the campaign also aims to ensure that personnel are taught on safety and hygiene standards and requirements.

The Dubai Municipality conducted inspections in over 500 educational and commercial institutions in Dubai with a focus on the trade of school goods as part of its annual program, “Our schools are healthy and safe.”

The Municipality has been working to execute campaigns at regular intervals to maintain the highest possible level of safety and public health standards at educational institutions across Dubai as part of the program as it prepares for the new academic year 2023–2024.

In 2024, Time Out Market Bahrain will debut.

In City Centre Bahrain, a gastronomy and cultural hub that will feature “The Best of the City” will debut.

Lisbon hosted the inaugural Time Out Market in 2014; in 2019, it expanded to New York, Boston, Montreal, and Chicago. Time Out Market Dubai debuted in this area in 2021.

The editorial curation of each Market is done by Time Out staff based there. 2009 saw the launch of Time Out Bahrain with the help of a franchise partner, ITP Media Group.

Where will the Bahrain Time Out Market be?

In order to deliver on the mall’s pledge to provide its communities with hyper-localized gastronomic experiences, The Market will be situated on the top floor of the City Centre Bahrain in Manama.

The area, which is more than 3,250 sq m, will be occupied by a combination of locally produced artists and food and beverage businesses.

11 kitchens serving a variety of cuisines, a dessert counter, a coffee shop, two bars, an exhibition area, a stage, and an outdoor rooftop will all be present.

There are 900 seats spread over two levels, and guests can congregate at communal tables to foster a true sense of community.

The Time Out Market Bahrain’s sellers are chosen in what way?

The Time Out Market team will test and taste food from various restaurants across the city to identify the top chefs, selecting only the best to join the portfolio of exhibitors at the Market.

“We are thrilled to partner with Majid Al Futtaim Properties Bahrain to launch Time Out Market Bahrain in City Centre Bahrain,” said Sandy Hayek, CEO of Time Out Market.

“We are excited to showcase the best local talent at Time Out Market Bahrain, where we will bring the best of Bahrain’s vibrant culinary scene together under one roof. The food here is incredibly diverse and culturally rich.”

How was Time Out Market founded?

Time Out Market has its roots in the Time Out brand’s history, which began in 1968 as a magazine published in a London kitchen. The mission of Time Out is to encourage individuals to experience interesting new cultures.

In 333 locations in 59 countries today, a worldwide team of local expert journalists curates the greatest things to do, see, and eat by utilizing websites, mobile apps, social media, videos, newsletters, and live events. Time Out Market has also been a part of this since 2014.

There are nine other Time Out Market locations planned, including Vancouver, Porto, and Barcelona (all of which will open by the end of 2023).

There are currently Time Out Markets in Boston, Dubai, Lisbon, Montréal, and New York.

With one of the largest food and beverage sectors in the region, the UAE is unquestionably one of the most alluring markets in the Middle East for exporters of these goods, coming in second only to Saudi Arabia. According to the statistics, industry spending is projected to impressively reach $44.5 billion in 2023! And with over 90% of the nation’s food coming from abroad, the need for imported food is practically unparalleled. The market is extremely competitive, but it can also be very lucrative for the appropriate brand and product.

1. Consumers Who Travel Through Food

UAE customers are constantly eager to explore new cuisines and are developing a rising hunger for new international flavors and meals due to the country’s highly globalized economy and its large expat population. The popularity of international cuisine increased as a result of COVID-19’s two-year dampening of travel opportunities as a way to experience other cultures without leaving the country. Asian cuisine is particularly popular, with customers frequently visiting Thai, Chinese, and Japanese restaurants.

2. Expensive Foods Continue to Be Popular

With a projected GDP per capita of US$41,800 by the end of 2022, the UAE is one of the richest nations by international standards. The substantial, affluent Western expat population in the UAE can be partly blamed for this high income. The huge demand for imported, high-end foods results from this consumer base’s high income and Westernization. In the UAE, Australian goods currently enjoy a solid reputation for quality, particularly in the market for high-end processed foods, and demand is anticipated to increase as disposable incomes increase. The need for new speciality foods and niche items is also being fueled by a young, experienced consumer base, which furthers the premiumization process.

3. People Value Convenience Highly

The UAE has a very urbanized population—86% of people live in cities! Due to the rapid rate of urbanization and the restoration of normalcy following the COVID-19 shutdown, consumers are leading increasingly stressful and busy urban lifestyles. It therefore comes as no surprise that demand for convenience is increasing, particularly in the food and beverage industry. Pre-made ready meals and frozen foods are becoming more and more popular, and over the next five years, strong growth is predicted in this market as a result of rising demand, manufacturer innovations that result in more nutrient-balanced frozen foods, and investments in cold chain logistics.

4. How Popular Non-Alcoholic Beverages Are

In the UAE, which is predominately a Muslim nation, only specific retail and dining establishments are permitted to sell alcohol. As a result, customers increasingly choose non-alcoholic beverages, which have shown double-digit growth over the past two years. The foodservice industry has been keeping an eye on a recent trend that is increasing consumption, especially at the more upscale end of the market, and encouraging demand for higher-quality alcohol-free beverages: the popularity of non-alcoholic bars like The Virgin Mary Bar. Customers are specifically looking for beverages that may mimic the flavor and sensation of alcoholic drinks.

5. Trends in Organic, Health, and Plant-Based Foods Keep Growing

The UAE has adopted Western eating trends due to the presence of an expat community. The epidemic has considerably increased the demand for nutritious, useful, and organic foods and beverages, which is one of these trends. The pandemic has forced people to rethink their bad lifestyle choices and place a greater emphasis on health and wellbeing. Given the high rates of obesity—more than 30% of the population—in the UAE, this has assumed particular importance. Sales of goods including organic juices, low-calorie selections, and substitute milks have increased particularly. There is a strong focus on organic food in particular, which has become the UAE’s fastest-growing sector. The UAE also depends on organic imports due to its arid climate which represents a unique opportunity for exporters in space.

These developments are being driven by sustainability issues in addition to health concerns. Even though it’s still primarily just a trendy word, UAE consumers are paying more attention to the sustainability and origins of the food they eat. This can be seen in actions like cutting back on meat consumption or switching to a more flexible diet. In actuality, 35% of buyers increasingly prioritize sustainability when choosing a brand. Foodservice establishments are already reacting, and an increasing number are expanding their menus to include vegetarian and vegan options. As consumer awareness of plastic pollution grows, so are retailers, with supermarkets boosting their selection of plant-based, sustainably sourced goods as well as plastic-free products.

6. Gut-healthy foods and superfoods supported by wellness trends

Beyond more general health issues, a few substances in particular are grabbing the attention of consumers. For instance, people are becoming more aware of the advantages of “superfoods” like goji berries, kale, and chia seeds as they actively seek them out as sources of vitamins, minerals, and antioxidants. Natural foods, such as pure honey, wild salmon, or fresh fruits and vegetables, which each offer specific health advantages, are undoubtedly the focus. Ingredient lists are getting shorter and shorter in the packaged food industry as a result of this trend. Foods that support gut health, such as yoghurt and kimchi, are another area to monitor as probiotics and digestive health become popular buzzwords.

7. Increase in Sports Nutrition

As we’ve seen, the epidemic made the population of Emiratis more aware of the value of eating well. But the emphasis on leading an active lifestyle goes hand in hand with this trend. As a result, even prior to the pandemic, there has been a considerable increase in the demand for sports nutrition products. Products including protein powders, protein bars, ready-to-drink items, weight-management items, and dietary supplements are among the main areas of concentration here. This demand is a reflection of both the market’s exposure to Western culture and body standards as well as the rise in health consciousness. The expansion of health food stores like Holland & Barrett, which carry sports nutrition items along with a wide selection of vitamins and supplements, is one effect of this trend.

 

Processors of battered and crumbed fish and shrimp are now more productive, efficient, and safe than ever thanks to new equipment and processing techniques. The key to processing the best breaded fish is clean, effective, high-capacity frying, and the fryer used to prepare items like these has a significant impact on the quality of the final product.

Heat and Control, a single-source provider, offers a comprehensive selection of industrial processing equipment that enables you to stay on top of consumer trends, meet demand, and market your best fish products.

Breading Applicator for SureCoat

Processors are substantially investing in equipment to help them make (or expand their range to include gluten-free versions of conventional favorites) due to the approximately 121 million gluten-free consumers worldwide. The two largest trends in breadings right now are gluten-free and clean label; to assure the quality of a new recipe and ensure you are getting the same crispiness and flavor development as traditional breadings, dealing with an experienced, food industry supplier is recommended.

The SureCoat Breading Applicator from Heat and Control provides complete coverage on all product surfaces with the hardest-working applicator in the industry. It is appropriate for items including seafood, meat, poultry, vegetables, prepared dishes, and meat substitutes and has the shortest changeover and cleaning times in the industry.

The special design of SureCoat applicators enables it to evenly apply batter or flour pre-dust, granular and non-free-flowing breadings, and even fine Japanese-crumb or flake coatings. Large diameter, adjustable-speed augers are used to quickly transfer the breading, and top and bottom coatings can be adjusted separately for better coverage of all product surfaces.

Fried Breaded Goods

For goods like tempura shrimp, chicken nuggets, bone-in chicken, meat patties, breast fillets, meatballs, egg rolls, coated vegetables, and meat substitutes, the Breaded goods Fryer also offers clean, effective, and high-capacity frying.

This popular product is made to operate effectively and continuously. By removing the heating elements from the fryer pan, the system oil volume is greatly reduced. Every minute, 100% of the system oil volume is circulated between the fryer, filter, and external heat exchanger, resulting in superior oil quality and the highest quality output.

To protect the product’s coatings and orientation, the incoming oil and product velocities are precisely matched. Oil inlets with a gentle flow avoid high-velocity currents and maintain a constant oil flow and temperature throughout the pan’s breadth.

This fryer uses 25–40% less system oil than comparable direct heated fryers since it only uses as much oil as is necessary to completely cover your items. This increases the oil turnover rate and extends the shelf life of your goods.

The market for food processing is extremely competitive, and demand from consumers for new and unique prepared food products is rising. Developing your recipe or broadening your product line can be difficult, but with the correct tools, you can bring your best products to market.

Heat and Control provides equipment testing and trials and can assist you in optimizing your food processing operation.

The region’s leading Free From Food Event will debut in Free From Food Dubai, sponsored by Expo Business Communications, alongside partner UAE Food & Beverage Business Group (FBMG). The event is scheduled to take place at Le Méridien, Dubai Hotel & Conference Centre, United Arab Emirates, on September 20 and 21 from 08:00–17:00. The growing Healthy, Organic, Vegan, Plant-Based, Functional, and Free-From food sectors across Middle Eastern nations will undergo a change thanks to Free From Food Dubai.

The most committed social gathering of its kind, Free From Food Dubai is dedicated to promoting a better lifestyle and meeting the rising need for nutrient-dense food options.

The gathering of renowned worldwide food producers, importers, merchants, retailers, and different distribution channels from European, Asian, and Middle Eastern nations offers a special setting for networking, knowledge sharing, and company expansion.

Additionally, this two-day, 100% B2B event will include a physical showcase of cutting-edge companies and products, a thorough program of carefully selected matchmaking with a guarantee of a high number of meetings for attendees, and a conference schedule with keynote speakers from around the world in their respective fields. Professionals will gain vital market knowledge and instruction from presentations on the topics of free-from, vegan/plant-based, natural/organic, functional/healthy ingredients, and product features.

With the participation of more than 50 international businesses, Free From Food Dubai has attracted considerable interest from well-known industry players. Notably, the UAE Food & Beverage Business Group (FMBG), organizers of the concurrent Future Food Forum, have pledged their support for the event. Bolst Global, Halal Trade & Marketing Center, and Global Management are a few more backers who help Free From Food Dubai maintain its position as a pioneering effort in the field of healthy foods.

Top businesses that have made significant inroads into the global market are featured among the exhibitors, including Ladou, Luca’s Natural, Steviala, Organic & Natural Co., Polyhealth, Clearspring, Happy Planet People, and many others. Their involvement highlights the importance of Free From Food Dubai in fostering global business prospects and stimulating industry innovation. With effective matching services planned by Global Management Dubai, a meeting professional and seasoned organizer for the Saudi Export Development Authority and the Saudi Pavilion at Gulf Food, attendees and exhibitors will be ready to make the most of their time. Previous visitors to the Free From Food events in Barcelona in 2019 and Amsterdam in 2021 said that the event’s special matchmaking was one of their favorites, with 97% of attendees forming new business relationships and 95% anticipating purchases after the event.

Free From Food Dubai will be held concurrently with the expo and FBMG’s 5th edition of the Future Food Forum, which will feature a complete conference program with talks from well-known leaders in the food industry and a wide range of themes. There are two particularly noteworthy sessions: “Unveiling the Future: Trends Driving the Food and Beverage Industry” and “Applying Innovation for a Sustainable Future: Accepting Circular Economy Principles.” Intriguing panel discussions will also center on the subjects of “How AI is changing the Food Processing and Manufacturing Industry?” and “The Future of Food: Nourishing Health and Wellness.”

Over a thousand people will attend the event, giving them access to the exhibition. and the matchmaking program, which hosts more than 200 sessions every day, guarantees worthwhile connections and encourages successful business partnerships.
Participants who register in advance are guaranteed free admission to the exhibition as well as a number of exclusive benefits. Don’t pass up this chance to take part in the Middle East’s largest healthy food event!

Feels by the Beach, Dubai’s first neighborhood juice bar and kitchen, expands its menu with a new specialty beverage and soft serve ice cream. in honor of its brand-new Dolphee mascot for Dubai. Feels continues to produce delicious foods that are entirely natural and healthy and are designed to be reviving, perfectly suited to battle the heat and heighten enjoyment of summertime moments. Using the best components to inspire creativity

The Dolphee Cooler, a reviving lemonade slush sweetened with agave, and The Dolphee Softie, a dairy-free coconut mango delicacy served in a vegan waffle cone and topped with dairy-free chocolate, are two enticing menu innovations that Feels is happy to offer. These additions both exemplify Feels’ dedication to clean eating and reflect its deeply ingrained clean eating attitude.

The dairy-free Dolphee Softie is a soft serve ice cream that combines coconut and mango for a decadently creamy texture that is perfect for people who are lactose intolerant and those who want dairy alternatives. The Dolphee Softie is a fun way to mix smart choices with good fats. It is chock full of coconut’s health benefits and has dairy-free chocolate on top. The colorful mangos added to the softie are rich in immune-strengthening vitamin C, giving it a refreshing twist that supports healthy, glowing skin.

The Dolphee Cooler proves to be a revitalizing hydration champion, not to be outdone. This lemonade slush, designed as the ideal post-workout beverage, helps restore electrolytes lost during physical activity. Because agave nectar is used to sweeten it, it has a lower glycemic index compared to traditional sugars.

This makes it a wise choice for individuals who want to indulge in natural sweetness while controlling their blood sugar levels. The Dolphee Cooler, a tasty citrus powerhouse, offers a shot of vitamin C, which is recognized for promoting collagen formation to promote healthy skin and joints for renewal and invigoration.

Feels’ dedication to providing an experience that celebrates both health-conscious choices and the simple pleasures of life by the beach is demonstrated by the addition of speciality drinks and soft serve ice cream, all of which were expertly crafted.

85 billion hens are used to explain the world meat prediction.
Since the modern chicken business was founded a century ago, chicken has surpassed beef and pork as the most consumed meat worldwide. That trend is anticipated to quickly accelerate in the coming decade, according to a report released last month by the Organization for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO), and it will have significant effects on climate change, animal welfare, and economic development.

The analysis estimates that by 2032, the astonishing 74 billion hens raised and slaughtered annually by humanity would climb to 85 billion, a 15% increase. In contrast, the quantity of pigs and beef cattle raised for meat will rise to 365 million and 1.5 billion by 2032.

Only 16 percent of the world’s population and 33 percent of its meat consumption are found in high-income countries. In contrast, meat consumption is rising quickly in middle-income regions like much of Asia and Latin America while remaining stagnant in high-income nations and predicted to fall in Europe over the next ten years.

Put it down to what economists refer to as Bennett’s Law, which states that when people rise out of poverty, they tend to go from diets that are primarily plant-based and low in emissions but rich in grains and starches to diets that are more diverse and high in emissions but high in meat and dairy as well as fruits and vegetables. The number of chickens in the globe is predicted to increase to unimaginable levels as hundreds of millions more individuals join the global middle class.

Why chicken is so popular worldwide

Simple economics can partially account for the global switch from red to white meat: Compared to pigs and cattle, chickens are substantially less expensive to keep because they convert feed more effectively into meat. People are turning to less expensive meats due to inflation and the stagnation of global wages.

Governments, as well as consumers, are considering environmental and public health issues. Although the production of chicken and fish is extremely harmful to the environment, it leaves a significantly less carbon footprint than that of red meat, which is why people generally believe that they are healthier than pork and beef.

It all adds up to a world where chickens rule; for every person on Earth, more than nine are killed annually. Due to their small size, 100 chickens are required to produce the same amount of meat as one cow.

Some archaeologists think that because we consume so much chicken, the bones of our present era will be defined by it.
Future civilizations will be able to learn about our ingenuity in controlling nature to create ever-increasing amounts of meat, our inability to eat it within the limits of the planet, and our callous disregard for the welfare of animals from the trillions of chicken bones we’ll leave behind.

The treatment we gave the chicken
The US poultry business has created Frankenchickens out of chickens in an effort to increase the amount of meat on tables.

Chickens of today have been developed to grow enormously quickly and to a market weight that is five times larger than that of earlier breeds in just six to seven weeks. Animal activists have referred to chickens as “prisoners in their own bodies” as a result of a variety of health and welfare issues that have been caused.

What a meat-centric food system has taught us
It makes sense that governments of low- and middle-income nations would want to match Western levels of animal product consumption after witnessing high-income countries eat so much meat during the past 50 years. However, we already know what comes along with cheap, plentiful meat and dairy: massive deforestation, loss of biodiversity, chronic diseases of affluence, accelerated climate change, increased pandemic risk, and massive animal suffering.

If the OECD and FAO are correct, the industrial meat machine will continue to produce an ever-increasing amount of meat at the very time that climate experts are advising us to drastically reduce animal production in order to make the earth habitable.

Environmental, Indigenous, and animal protection organizations are fighting against the growth of industrial farming in the Global South. This conflict is arguably at its most fierce in Latin America, particularly in Brazil, where Indigenous land is forcibly taken for cattle grazing and animal feed planting, and Ecuador, where enormous pig and poultry farms have been supported by international organizations like the World Bank.

Only those living in low- and middle-income nations may choose the appropriate amount of intensification in meat production to combine their needs for a sufficient food supply with environmental, public health, and animal welfare issues. However, the 100-year experiment in American-style factory cultivation has turned out to be an ethical and environmental catastrophe that we are only now realizing. Hopefully, it is a lesson that the rest of the world can benefit from.

Every day at the Dubai landmark, Christophe Devoille serves up tens of thousands of pastries, 300 bread rolls, and 500 cakes.
By putting you in the shoes of a UAE resident, “Day in the Life” lets you observe a regular day in their home and workplace.

Breakfast for 1,200 people might sound like a big undertaking, but Christophe Devoille finds it easy.

Before the hotel’s opening in February, the Frenchman, who developed his talents under the tutelage of renowned chef Alain Ducasse, assumed over as executive pastry chef.

Currently, Mr. Devoille is in charge of all bread and pastry production at Atlantis The Royal, a 24-hour operation that produces 4,000 croissants, 30 loaves of bread, 300 bread rolls, and 500 baguettes every day.

5.30 a.m.: A good start to the day

Mr. Devoille’s job involves a lot of dessert tasting, so working out regularly is essential for him to maintain a healthy weight.

When I’m not being lazy, I go to the gym around 5.30 in the morning, he claims.

“For me, 45 minutes is all needed to unwind and prepare for the arduous day that lies ahead.

“I can work till around 9 o’clock depending on the day, and exercise provides me energy.

I make an effort to limit my sugar intake, but it does happen occasionally.

7 a.m.: Atlantis’ most crucial meal of the day The 19 breakfast-serving restaurants at The Royal are constantly busy, and the culinary staff’s day begins early.

According to Mr. Devoille, who oversees the entire breakfast business, “I check all the pastries at 7am and make sure the team is prepared to go.”

“Everything is made from scratch, and my team of 42 bakes and prepares everything for the day ahead every morning for about six hours.”

Atlantis ensures a consistent supply To ensure that the kitchen is always staffed and that nothing is wasted when Mr. Devoille is in charge, the Royal bakers rotate shifts.

“We send the leftover bread and Danish pastries from breakfasts to the cafeteria for Atlantis staff, and all of the remaining croissants are utilized to make mini sandwiches,” the man claims.

You won’t ever be served stale cake at Atlantis since we always maintain the highest standards.

Let them eat cake at noon.
Mr. Devoille uses the downtime between breakfast and afternoon services to concentrate on his crafts, which is one of his nicer duties.

“We add one or two new items on Friday or Saturday because we want to ensure sure we are able to provide our guests something new every week,” he says. We have a lot of European fruit in the spring, including cherries and raspberries, and the menu always reflects what is there in season.

I might make a small adjustment to the recipe to increase sweetness or crispiness before our presentation and tasting session, he says.
“For me, there’s nothing like a delicious apple pie, but many of our guests prefer chocolate, in my opinion.

“You can’t go to the gym every morning and then eat nothing but cake,” the person said. “I’ll usually have something light for lunch, like a salad, after the cake tasting is over.”

3 PM: Planning is essential

Atlantis The Royal has a full calendar of events all year long, so the patisserie team always starts early on menu planning.

The development of a new shape, a new mold, and packaging for our Christmas cake was began in the spring, according to Mr. Devoille. It’s crucial to take your time, and it’s preferable to complete all of our projects in the summer when it’s more peaceful.

In addition to the holiday season, Thanksgiving, Halloween, and New Year’s preparations are all well under way, with mouthwatering goodies on the horizon.

I collaborate on the design and recipes with my sous chef and pastry chef, he claims. For the winter months, we have some extremely intriguing sweets prepared.

7 p.m.: Party time
Mr. Devoille frequently stays late into the night during event season to ensure everything goes without a hitch at various parties and banquets.

Time flies, he claims, “when you’re passionate about what you do.” I’m fortunate to enjoy my work, and the busiest times for the hotel are when guests are eating and mingling.

If I finish early enough, I might see a movie or meet up with friends, but most of the time it’s just a cup of tea and a romantic evening with my fiancée.

These chefs, who are from Israel, Spain, Italy, France, and Portugal, propose a lot of seafood and salads.
Another favorite is gazpacho, a cold soup often made with tomatoes that is sometimes sipped directly from the glass.
Some days, hotpot or a dish brimming with wok hei are simply too hot. You can’t go wrong by asking a Mediterranean chef for tips on shrewd summer eating.
They know how to keep cool with their food, whether they are from Spain, Italy, Israel, or the South of France. When it’s this hot and muggy, we asked six Hong Kong chefs who were raised in warmer parts of Europe what they like to prepare and eat.

1. Sanuy, Edgard

The northeastern Spanish city of Lleida is home to the culinary director of the eateries Barbar and Pica Pica.
Every summer, our family spent a few weeks in a little apartment close to the ocean. There were two meals that we always ate when it was extremely hot. One is a Rusa salad, which is a Spanish meal but has a Russian salad name. Boiling potatoes and carrots are combined with mayonnaise, tuna in a can, and olives. Some people include mussels or shrimp. I add the anchovy oil from the can. Then it is blended almost to a mush.

Mom always prepared a large tray to store in the refrigerator. It reminds me of the best summers of my life, in my opinion.

Gazpacho is something else I adore. My grandmother made gazpacho because she was tired of me grabbing a Coke or other soft drink. Half a tomato, cucumber, some vinegar, garlic, and occasionally watermelon, strawberries, or raspberries were added to make it kid-friendly.
A small amount of cumin would be added in the south. Because you didn’t want it to oxidize and lose all of its vitamins, you would make it that same day. I always have this in the summer. My gazpacho at Pica Pica is served alongside a dollop of cucumber sorbet to keep it chilled.

2. Toby Goldstein
Israel’s Tel Aviv is home to the executive chef of the Middle Eastern eateries Francis and Francis West, which serve food with influences from the Maghreb region of Africa.
Since my mother was a teacher, she shared our summer vacations. She wouldn’t even try to cook. We simply consumed a lot of falafels when dining out. We consumed a great deal of fruit during the summer. I associate peaches and plums with my early years.
I cook a lot of shakshuka for dinner when it’s hot. Basically, tomato sauce is used to prepare eggs. It’s available all day long, not just for breakfast. You only need one large pan to prepare it, and it’s simple. There is group seating. It’s easy, quick, delicious, and light.

3. Cantalloube, Léa

Toulouse, France, is the hometown of Ami’s chef de cuisine.
My parents would take us to see my grandparents in Le Barcarès, a little village in the South of France, even though they didn’t have the summers off.
We would only serve seasonal veggies as well as appetizers like melon with ham and ratatouille for our main courses. We had a lot of fish from the market, which was barely 100 meters away from our accommodation (330 feet). Sea bream was one of my favorite dishes to eat.

In the summer, my menu varies frequently. I currently enjoy grilling out a lot with pals. Everyone can cook together as long as the end result is nice.

Of course, I just eat a bunch of salads when it’s hot outside. Everyone has a distinct favorite salad, whether it be a Nicoise with tuna, olives, hard-boiled eggs, and green beans or a Greek salad with feta cheese.

4. Palombini, Fabiano
Italian seafood restaurant Perla’s executive chef was raised in Teramo.
My grandfather was a fisherman, and I’m from the Adriatic Sea’s southeast region. Sardines and mackerel, which are plentiful along the Italian coast from the center to the south, are still fished for by the family. We consume a lot of fish and seafood.
While we occasionally fix things, we typically just eat everything raw. Our Mediterranean diet typically consists of 60% raw fish, including mussels. Due of how fresh it is, we don’t need to cook.
Prawns, any kind of prawn, are my favorite. I still eat fish most of the time in Hong Kong. I don’t consume a lot of meat. The days I take off I got to islands with friends and family and have sea food.

I’ll grill or bake the fish that we aren’t able to consume uncooked. We are less steamy. In a tray, I would bake it with potatoes and vegetables. It’s flavorful, delicious, and healthful. Naturally, everything must be seasonal. We consume whatever is in season.

We’ll also serve spaghetti that has been prepared with fish, clams, or mussels. We Italians will perish if you take away our pasta.

Dubai is working to boost its fine-dining scene in an effort to enhance its reputation as a luxury city. It helped that it was the first location in the Middle East to have a Michelin Guide.
Gordon Ramsay and renowned French chefs have been drawn there, and today’s fusion cuisine served by creative home-grown chefs reflects the emirate’s global character.

Renaud Dutel, a French chef, never anticipated that his work would lead him to Dubai in the United Arab Emirates, but he has discovered a budding culinary mecca there.
Dutel is happy to have “taken the risk” five years after being offered and accepting a position at a posh restaurant in the Gulf financial and tourism powerhouse better known for its towers than its culinary scene.
At Stay, a Michelin-starred restaurant that specializes in French cuisine on the city’s iconic Palm Jumeirah man-made island, he says, “I think Dubai is at the start of its journey, but is on the way toward becoming one of the top places in the world to come to dine.

There are over 13,000 restaurants and cafes in Dubai, some of which are already well-known internationally.
The first Michelin stars in the Middle East were given to 11 Dubai restaurants in 2022, and this year more establishments will be entering the exclusive club.
Some, including Stay by Yannick Alléno, managed to earn two stars, but none reached Michelin’s top rating of three.
According to Issam Kazim of the local government’s tourism and business department, Dubai’s culinary scene has turned the city into one of the most varied and vibrant food centres in the world.
The UAE, a federation of seven emirates on the eastern coast of the Arabian Peninsula that has existed for five decades, does not have the same robust gastronomic history as other Arab nations.

Historical trade relations with modern-day Iran and India have a significant influence on the meat-heavy Emirati cuisine.
According to Loc Bienassis of the European Institute for the History and Culture of Food, it did not experience the “gastronomisation” that many Western culinary traditions underwent. But he adds that it “can be done”. “Political will can also be a factor.”
The city has developed a distinctive gastronomic identity due to the huge proportion of expats compared to the native Emirati population.
A good example is Moonrise, a rooftop restaurant with only 12 seats that serves a Middle Eastern-Japanese fusion menu.
The head chef and co-owner of Moonrise, Solemann Haddad, said the meal was “100% Dubai” yet had a third European, a third Japanese, and a third Arabic flavor.

At the age of 27, Haddad—who was born in the city to French and Syrian parents—earned a coveted Michelin star.
According to him, his dishes combine ingredients like date syrup with a chutney made of saffron and pineapple to capture the international character of Dubai.
Dubai, which has made a name for itself as a hub for commerce and luxury, is now luring some of the most renowned chefs in the world, including Alléno and fellow Frenchman Pierre Gagnaire.
Italian Massimo Bottura, British Gordon Ramsay, and Japanese Nobu Matsuhisa have all established restaurants in the city.
Dubai is cultivating local stars in addition to bringing in top talent, according to Emirati lawyer and food blogger Habib Al Mulla.

“A new, younger generation of home-grown chefs are coming up,” he claims. Many of them are gaining notoriety on a global scale.
In addition to chefs, restaurateurs like Omar Shihab, who was born in the UAE to a Jordanian family, are among Dubai’s rising culinary stars.
This year, the Boca restaurant he created received a Michelin Green Star for sustainability.

Shihab obtains the majority of his goods from the UAE, which is impressive considering that the nation imports more than 80% of its food.
Despite the fact that, “Let’s face it, we live in the desert,” he continues, “we prioritize local ingredients through our sourcing policy.”
According to Shihab, up to 80% of the fish served at Boca is derived from the UAE or adjacent coasts, and 30 to 40% of the fruit and vegetables are grown hydroponically by Emirati farmers.
For meat and chicken, he claims, “We do not have any local or regional suppliers,” but no matter where in the globe they are, “we make sure that the farms we depend on, we know their names, and we know a little bit about their practices.”