Jörg Zipprick the disruptor topping the list

TWO UAE BARS ON THE WORLD’S 50 BEST BARS LIST FOR 2021

Jörg Zipprick, co-founder and editor-in-chief of the international restaurant review aggregator LaListe.com, has worked as a journalist and author since 1991. Having won numerous awards for his work, Zipprick is a staunch supporter of authentic cuisine. Here, he tells us more about his journey and what it takes to make it onto the list of the world’s best restaurants.

What is the most prominent food trend for 2022?

Unfortunately, labor shortages are a challenge. Hundreds of thousands of line cooks and waiters, who are impossible to replace, have left the hospitality industry because of the pandemic, and this has influenced the menus of restaurants. Instead of offering a menu with reasonable choice, there’s often one fixed menu for all guests. From a culinary point of view, everything depends on the pandemic. The end of the pandemic could result in a “Roaring Twenties” scenario, with lavish, luxurious foods. If the situation remains critical, traditional or classic restaurants might prosper since people tend to trust proven concepts, or food, in times of crisis.

Personally, I do not see the trend for local, organic food coming to an end - on the contrary. Chefs should make sure their local suppliers work to the highest professional and ethical standards. If you were to recommend five top restaurants from La Liste, which would you choose and why?

That is tough. There are a lot of excellent ones around the globe. Our winner, Guy Savoy, offers the perfect proposition in a stunning setting. May the other French forgive me, but I like the cooking of Bernard Pacaud (L’Ambroisie) a great deal. This chef is excellence personified, a true stalwart of French qualities. In Italy, Da Vittorio and Don Alfonso 1890 both serve authentic Italian food in a beautiful setting. On my wish list, you’ll find Frantzèn in Sweden, Plénitude in Paris, Obauer in Austria and the Lost Kitchen in Freedom, USA.

Last but not least, there are plenty of places in our La Liste application that are not in the world’s top 1,000 list but are still remarkable: Güeyu Mar and D’Berto in Spain, Mpoukadoura near Nikiti in Greece and La Ferme de la Ruchotte in France.

I’m also fond of traditional food in Eastern Europe and Russia, but I’ve mentioned more than five places already! As I told you, there are a large number excellent spots, and many of them are not expensive. laListe.com

Read the full interview on hospitalitynewsmag.com

World’s 50 Best named the concepts that made it onto their list for 2021, and two bars from Dubai were included.

In 17th place came Zuma, Dubai. Modern Japanese izakaya Zuma has outposts all over the world, but it’s the Dubai venue’s cocktails and hospitality that really stand out. The high-energy square bar allows for a view of the action, regardless of where you are sitting. Galaxy Bar, Dubai, took the 45th spot.

For the second consecutive year, Connaught Bar was named The Best Bar in Europe and The World’s Best Bar 2021, sponsored by Perrier. A quintessential London hotel bar, its poise, elegance and the leadership of Agostino Perrone, Giorgio Bargiani and Maura Milia, give it a distinct Italian accent. worlds50bestbars.com

IN BRIEF

Three new Dubai-based dark kitchen concepts to kick off in Q1 2022 UAE restaurant consultancy Restaurant Secrets Inc. will launch three all-new dark kitchen concepts in Dubai during the first quarter of 2022. The concepts are Sumaya’s, a modern Emirati fusion brand in Mirdif, and urban eating brand Avorito, which will house both Bang! Bang! Burrito and Avo/Cato in its JLTbased kitchen. Opening at the other end of town is Avorito, an ambitious project in JLT with two brands operating from the same kitchen. First there’s Bang! Bang! Burrito, a fun food and lifestyle brand that takes inspiration from cities like Cancun, Miami and LA. This kitchen brings diners creativity on a plate with dishes like spiced beef tenderloin with red rice, charred corn with caramelized onions, black beans and a variety of sauces.

Renowned Lebanese F&B concept Barbar to expand in Egypt Lebanese F&B food chain Barbar has debuted in New Cairo in January 2022. Barbar had announced expansion activity covering several Arab countries, including the opening of 10 restaurants in Egypt. eatbarbar.com

A FOOD LEGACY WITH ORFALI BROS

Syrian chef Mohammad Orfali has turned his passion for food into a family affair by launching Orfali Bros with his siblings Wassim and Omar. The trendy bistro in Dubai serves reimagined Levantine dishes that constantly push boundaries. Here, we learn more about the concept.

What defines Orfali Bros?

We are three brothers who are chefs that love to eat the dishes we cook. Being from Aleppo, Syria, certainly inspires us in the kitchen.

People think of Orfali Bros as fusion cuisine, but we serve contemporary dishes with a hint of the traditional. Our menu is unique, so you won’t find classic items like tiramisu, chocolate fondant, brownies or croissants on it. We want to offer something different. What can you tell us about your masterclasses?

I have exposure with my cooking shows and through Instagram. The idea behind the masterclasses was to highlight my brothers. My brothers are quite low key. They do great work without bragging about it or interacting with people. I am the one who broke the mold. Since I did my cooking show, I no longer have a fear of talking to people. Most of our masterclasses were on contemporary French desserts executed in a style true to Orfali Bros. We started off by partnering with ICCA who supported us a great deal. In 2022, we are going to relaunch the masterclasses in a new way. What are your future plans?

We don’t have a plan B; we only have one plan, which is to work as hard as possible. With Covid-19, there are no guarantees, so we don’t know what will happen from one day to the next. In the future, we would like to further highlight our desserts. Orfali Bros can’t and will not be replicated, so we will never venture into franchising. We want Orfali Bros to retain its personality and for people to visit us when they are in Dubai. orfalibros.com

Read the full interview on hospitalitynewsmag.com

HOW NHI OMAN IS EMPOWERING THE NEXT GENERATION OF CHEFS

The National Hospitality Institute (NHI) in Oman is providing aspiring chefs with valuable skills to launch their careers. We spoke to the institute’s president, Robert MacLean, to learn more about the local culinary scene and what to expect from Oman’s hospitality sector in the future.

How are you leaving your mark on the F&B industry?

At NHI, we have spent many years introducing young talents to the industry, providing them with great opportunities. Oman now has some incredible young Omani hospitality leaders who are taking the industry forward and working locally with fantastic brands.

Through our hands-on, practical approach to training, we have inspired a future generation of chefs who will do Oman proud. How would you rate Oman’s culinary scene?

There are a number of young Omani chefs who are rising through the ranks. They are the chefs of the future and also role models for youngsters who are contemplating a career in the culinary arts. In addition, Oman has a greater selection of restaurants than ever before, from luxurious spots to street food options.

PAYING TRIBUTE TO FRENCH CHEF JACQUES CHARETTE

Beloved chef Jacques Charette, an iconic figure of French gastronomy, has sadly passed away, leaving behind a legacy of culinary excellence.

Hospitality Services mourns the loss of esteemed chef Jacques Charette, a dear friend and avid supporter of HORECA Lebanon.

Known as a visionary man, Charette, together with four colleagues, founded L’Académie Nationale de Cuisine in 1977 with a mission to support new talents. He also held the position of honorary president of L’Académie Nationale de Cuisine and director of Toque d’Or magazine. Speaking about Charette’s tragic passing, Jean Marc Mompach, president of l’Académie Nationale de Cuisine, said:

“L’Académie Nationale de Cuisine has lost its guide. Thank you, Jacques, for your fraternity, humanism, generosity, charisma and passion.” L’Academie Nationale de Cuisine des Hauts de France wrote: “His loss will be deeply felt as he joins the family of great chefs who wrote the French Gastronomy’s history and made sure that the values behind our craft be transmitted from generation to generation.”

How do you foresee Oman’s hospitality future?

Oman is a stunning country that boasts culture, nature, adventure and so much more. I believe that it will become a coveted destination. nhioman.com

DISCUSSING CULINARY TRENDS

WITH THOMAS KYRITSIS, LE CORDON BLEU

Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school's program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.

What food trends can we expect to see in 2022?

Le Cordon Bleu is known for helping shape the careers of some of the best chefs, food enthusiasts and hospitality professionals around the world. Recently, more chefs are developing their own brands, setting up businesses and moving from restaurants into retail.

This entrepreneurial route has become a strong motivating factor for students to pursue a career in hospitality. Market research and developing an instinct for the latest trends is part of the journey to become an entrepreneur. Here are a few trends we predict that aspiring food entrepreneurs should bear in mind for 2022: Informality and engagement A formal service is no longer as attractive to some consumers and instead they are going for dining experiences that offer a relaxed service and environment for an enjoyable experience. Less is more, and there is an even stronger focus on quality. There is also a notable shift toward greater engagement between staff, guests and food. People have a genuine interest in the menu and provenance has become important. Going forward, a greater number of fine-dining businesses will try to focus on informality and accessibility. Sustainability Consumers are aware of the impact food production has on the environment, and their choice of restaurant is often influenced by the sustainable and ethical practices employed. This is not just a fad. The Sustainable Restaurant Association was launched in 2010 with just 50 members; today, it has more than 7,000. We can expect to see growing interest on where restaurants are getting their food from, how they engage with or support local producers and how aspects such as food wastage are handled. Digital experience Fast food, fast-casual, casual and grab-andgo concepts have become more digital, impacting the way we pay and order, but also how brands engage with customers. Mobile ordering and contactless payments are standard practices; so, what comes next? Companies are exploring innovations that will transform them digitally. Some are investing in big data to help them guide their menu changes, promotions and brand designs, while others are taking on other technologies. For example, McDonald’s has tested AI while scanning license plates, with customers’ permission, to predict orders.

Membership models Many restaurants have, out of necessity, toyed with the concept of membership or subscription services. In the UK, M Restaurants offers its members exclusive access to their lounges and benefits, including complimentary breakfast, discounts on food and access to events, such as masterclasses, tastings and talks. In America, Michelin-starred restaurant Quince in San Francisco has created a membershipbased model with its sister restaurants and its affiliate farm, Quince & Co, offering members a dining credit, quarterly boxes with seasonal produce and pantry products, and educational workshops. Home delivery/meal kits The online delivery market was increasing at a significant rate before Covid-19, and during the pandemic it became even bigger and more important for hospitality operators. The pandemic also led to the growth of DIY meal kits. According to the Financial Times, from July to September 2020, Hello Fresh reported sales of EUR 970 million. These meal kits have given hospitality operators the opportunity to diversify their revenue streams. Casual food brands and fine-dining concepts have both been embraced by consumers. Although many believe that the re-opening of the sector will slow down the DIY meal kit market, we believe that more operators will explore this avenue. What news can you share with us regarding Le Cordon Bleu?

Le Cordon Bleu’s research and development enables it to continuously innovate in its course proposition. New programs are now available, including diplomas in patisserie innovation and wellness, gastronomy, nutrition and food trends and an online certificate in plant-based patisserie. In France, Le Cordon Bleu was honored to be awarded the title of World’s Best Culinary Training Institution. It was also chosen by the Ministry of Culture to provide culinary experiences and workshops on world cuisines at iconic Hôtel de la Marine in Paris, a palace by the Louvre and the ChampsElysées. To open next October 2022. In Lebanon, the Institute is located at the five-star Burj On Bay hotel, overlooking the breathtaking Jounieh Bay. It offers acclaimed culinary programs, such as the Grand Diplôme®, Diplôme de Cuisine, Diplôme de Pâtisserie and short courses for those seeking to upgrade their culinary expertise. Furthermore, Le Cordon Bleu Lebanon has launched a new short course calendar for all levels under the guidance of French chef Philippe Wavrin, a highly skilled professional with 35 years' experience. cordonbleu.edu/home/en

VALRHONA’S EXQUISITE AFTERNOON TEA PARTY FOR CERCLE V MEMBERS IN DOHA

With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and inspire gastronomy that is good, beautiful and just. In line with Valrhona’s quest for togetherness, an afternoon tea party was held for Cercle V members by Valrhona’s distributor in Qatar. Executive pastry chef Lucas Bonnaud, Chef Dimitris Chronopoulos and the Valrhona Selection’s team from Dubai, including Chef Glenn Noel on video call, highlighted Valrhona’s products from Africa, its commitment and savoir faire. With unique recipes, Cercle V members enjoyed special creations. Jivara 40%, Dulcey 35%, Araguani 72% were used in preparing the afternoon tea delicacies, which included a selection of muffins, chocolate bars, chocolate drinks and unique pastries.The exclusive celebration of savoir faire and best practices was made possible thanks to Lucas Bonnaud and the Mandarin Oriental Hotel Doha, Qatar. valrhona.com

DUBAI HOSTS FIRST EVENT TO PROMOTE SUSTAINABILITY IN COCOA PRODUCTION

Dubai hosted a first event to enhance and promote the values of sustainability and environmental protection in the chocolate production industry. The event, which took place at Dubai’s Raffles hotel, was organized by The Belgium Embassy in the UAE, Belcolade Company and BanoPuratos group. The program is based on three main pillars: highlighting its core value, sharing its results with cocoa farmers and showing commitment to partners to make the cocoa supply chain prosperous and sustainable. The event included the unveiling of a chocolate sculpture of the Museum of the Future made by Chef Stephan Leroux. The sculpture embodies the long history and beauty of the Arabic language, looks to the future with optimism and reflects the positivity found in culture, peaceful coexistence and diversity. banopuratos.com

IN BRIEF

Sustainable food supply planned for Red Sea project The Red Sea Development Company (TRSDC) has partnered with Red Sea Farms, a Saudi Agtech business, to develop a sustainable food supply for The Red Sea’s flagship destination using sunlight and saltwater. This is the first time an agreement has been reached to roll out the required technology on such a large scale in Saudi Arabia and makes TRSDC the first organization to recognize its commercial potential. theredsea.sa

The Macallan strengthens partnership with Le Clos at Dubai International Airport The Macallan and Le Clos at Dubai International Airport have partnered to launch The Macallan Anecdotes of Ages Collection at The Macallan Boutique by Le Clos.

Building on the longstanding partnership between The Macallan and Le Clos, The Macallan Boutique by Le Clos in Terminal 3 at Dubai International Airport will be playing host to one of the 13 original bottles from the collection. themacallan.com

Robert Parker magazine rates Chateau Ksara as ‘outstanding’ Château Ksara, one of Lebanon’s leading wineries, was recently honored in a roundup of the best regional wines in The Wine Advocate, a magazine founded and headed by celebrated taster Robert Parker. chateauksara.com

First Scottish-Lebanese whisky recognized at the World Whiskies Awards Glenbey became the first ScottishLebanese whisky in history to be recognized at the World Whiskies Awards. Presented by Whisky Magazine, the annual World Whiskies Awards aims to acknowledge the best whiskies in the world. facebook.com/glenbey

FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com

QUALITY BEEF IS A

UNIVERSAL LANGUAGE

A classically trained chef, Peter Rosenberg knows the restaurant business can be competitive. Years of culinary competitions prove it, yet he prefers to tout the camaraderie in the culinary world. He sees value in chefs relying on each other for inspiration and discussing the importance of only using quality ingredients, like the Certified Angus Beef ® brand.

A native of Zimbabwe and graduate of the Culinary Institute of America, Rosenberg has traveled around the globe, cooking fine cuisine for elite clientele in four- and fivestar hotels, as well as catering events for presidents and royalty for nearly four decades.

His career has demanded the best ingredients. After decades leading hotel kitchens, running his own catering business and serving as a chef consultant for the U.S. Meat Export Federation, Rosenberg joined Certified Angus Beef in 2014, aligning his personal commitment to excellence with a brand that believes the same.

“The truth is the Certified Angus Beef ® brand is valued all over the world and supplied by passionate farmers and ranchers who all produce a consistent product guaranteeing great taste, flavor and tenderness,” he says. “The guarantee of a great experience and the trust the brand has established speaks volumes to me as a chef.” At the Certified Angus Beef Culinary Center, located in Wooster, Ohio, USA, Chef Rosenberg spends his days consulting Today, Chef Rosenberg’s passion is sharing Certified Angus Beef with chefs around the world, and watching as they realize the brand’s value and promise of a great dish, every time. “All these experiences taught me that cooking is a universal language, and although I don’t speak multiple languages, chefs all cook the same way,” he says. “We all value quality ingredients and cherish our traditions, and we all learn from each other and become lifelong friends.”

with chefs from around the world, creating new menu ideas and experimenting with trendsetting beef opportunities. At the Culinary Center, Rosenberg leads efforts to incorporate these items in recipe development, demonstrating how the bacon is the perfect alternative to pork bacon and can be used in similar applications. He’s excited about options for beef bacon jam as a burger topping, bacon-wrapped Brussels sprout skewers and even candied beef bacon in all flavors – chocolate, maple glazed, barbecue and honey soy. His favorite cut, a sirloin flap, is extremely versatile, flavorful and tender. The sirloin flap works well with international flavors and marinades, whether you're grilling it whole and slicing or cooking thin slices for traditional dishes. It’s a competitive pricing alternative to the ribeye spinalis. Since first serving Certified Angus Beef ® steaks at the Remington Hotel in Houston in 1986, Chef Rosenberg has always received compliments on the flavor and tenderness of his steaks and beef dishes. It’s his not-sosecret ingredient to success. Who is Certified Angus Beef?

The original Angus beef brand. Based in Wooster, Ohio, USA and owned by family farmers and ranchers, we’re more than just Angus beef. Only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978.

For more information, visit CertifiedAngusBeef.com

Returning to DWTC from February 13-17, 2022, Gulfood is set to host most than 4,000 companies from 120 countries. The renowned exhibition will feature 21 halls of awe-inspiring food products and innovations, and more than 100 awardwinning chefs and business leaders. There are several new events on the program for 2022, including:

Reed Exhibitions (RX), the organizer of the Arabian Travel Market (ATM), has announced that this year’s four-day event will now open on Monday, May 9, 2022, and close on Thursday, May 12, 2022, in line with the UAE’s new Monday-toFriday working week. Now in its 29th year and working in collaboration with the Dubai World Trade Centre (DWTC) and Dubai’s Department

Gulfood Top Table

Taking experiential culinary to new heights with a star-studded line-up of awardwinning chefs, influencers, food journalists, disruptors and global trendsetters, Gulfood's Top Table features highly engaging new workshops on: oyster shucking, exquisite tea and the art of fine butchery. The First Sustainable Edition: Gulfood Zero Waste

Held on the theme time to connect, create and power the change that really matters. Gulfood’s mission is to create a sustainable food and beverage show that's a true inspiration to everyone in the business of food. Gulfood YouthX

Gulfood YouthX, in partnership Hilton and Dubai College of Tourism, is a first-of-its-kind platform to empower the most promising chefs by featuring a massive mentorship and scholarship program. With the first edition focusing on aspiring Emirati chefs, participants will get the chance to interact with Kasdi Dahari, executive chef of Hilton Palm Jumeirah, and a team of young chefs who won seven gold medals in the 2021 Chefs’ Table Competition. The winners of the YouthX contest will be awarded with a career-changing hands-on learning experience at one of Hilton Europe’s dining destinations, while the runnerup will secure a 25 percent scholarship for Dubai College of Tourism’s culinary arts program. Gulfood Inspire

Featuring a host of speakers, including F&B business leaders, ministers, policy-makers, retail heads, technologists, agriculturists, analysts and futurists, Gulfood Inspire promises to provide deliver, industry knowledge and so much more. gulfood.com

ATM CHANGES 2022 DATES TO ACCOMMODATE NEW UAE WORKING WEEK

of Economy and Tourism (DET) — previously known as the Department of Tourism and Commerce Marketing (DTCM) — ATM 2022 will feature a broad selection of show highlights. Travel Forward, the leading global event for travel technology, will spotlight nextgeneration innovations for tourism and hospitality, while ATM buyer forums and speednetworking events will take place elsewhere. Furthermore, ATM will play an integral role in the Arabian Travel Week (May 9-19), a festival of events dedicated to enabling travel professionals from all over the world to collaborate and shape the recovery of the Middle East travel industry through exhibitions, conferences, breakfast briefings, awards, product launches and networking events. wtm.com/atm/en-gb.html

CALENDAR

MARCH 2022

9-13 MAR. GERMANY ITB BERLIN The World's Leading Travel Trade Show Messe Berlin GmbH itb-berlin.de

18-22 MAR. GERMANY INTERNORGA Hamburg Messe + Congress internorga.com

22-24 MAR. LEBANON HORECA CONNECTS LIVE & IN PERSON Hospitality Services horecashow.com

28-31 MAR. SINGAPORE FHA FOOD & BEVERAGE Informa Markets fhafnb.com

27-29 MAR. GERMANY PROWEIN Messe Dusseldorf prowein.com

APRIL 2022

26-29 APR. GERMANY ANUGA FOODTECH Koelnmesse anugafoodtec.com

MAY 2022

8-11 MAY DUBAI ARABIAN TRAVEL MARKET Reed exhibitions arabiantravelmarket.com

10-13 MAY SINGAPORE FHA HORECA Informa Markets fhafnb.com

12-14 MAY DUBAI SALON DU CHOCOLAT DUBAI Hospitality Services salonduchocolatdubai.com

21-24 MAY USA NATIONAL RESTAURANT ASSOCIATION SHOW Winsight nationalrestaurantshow.com

24-26 MAY DUBAI THE HOTEL SHOW Dmg: Events Middle East & Asia & DWTC thehotelshow.com

30 MAY-2 JUN ABU DHABI THE EMIRATES CULINARY GUILD Emirates Culinary Guild & Abu Dhabi Chefs Association emiratesculinaryguild.net

31 MAY-2 JUN. HORECA OMAN Al Nimr Int’l Exhibition Organizers LLC & Hospitality Services horecaoman.com

WHAT’S ON THE 2022 CALENDAR AT

HOSPITALITY SERVICES?

Things are heating up in the world of events, and we’ve got some exciting exhibitions, shows and forums lined up. Make sure you mark the following dates in your diary.

HORECA NETWORK

HORECA Connects by HORECA Lebanon (March 22-14) a unique networking forum HORECA remains a strategic meeting point for hospitality and foodservice professionals from across the region, and this year sees the launch of HORECA Connects in Beirut, an exciting forum of networking sessions and debates with industry leaders from across the region. Held under the banner Building New Bridges, this edition will provide visitors with an unparalleled opportunity to connect with other professionals and find new business opportunities. Taking place alongside HORECA, AFID, a global agri-food event, will gather together renowned agri-food companies. Products and services across the entire valuechain will be showcased at the event, while academics, innovators, investors, government, media and ecosystem partners will have the chance to bring their expertise to the table.

HORECA Oman (May 31-June 2)

Hospitality Services and Al Nimr Expo are joining forces to launch HORECA Oman from May 31 to June 2. The event will feature an exhibition of products, services, equipment and technologies, connecting key buyers to Oman’s hospitality and food and beverage service sectors. Furthermore, HORECA Oman aims to provide an educational, entertainment and business platform that celebrates young talent through various culinary, bar and hospitality competitions, live cooking demonstrations and B2B meetings, networking sessions and panel discussions with industry leaders and specialists. horecaoman.com

HORECA Kuwait (May 2022)

Marking its 10th edition, HORECA Kuwait returns to Crowne Plaza Hotel in May 2022. Organized by Leader’s Group for Consulting and Development, the exhibition will shine a bright light on the latest in food and drink, kitchen equipment, packaging and labeling, hospitality solutions and a whole host of other products and services. More than 8,000 visitors are expected to explore the stands of over 120 local and international exhibitors. horeca-kuwait.com

HORECA Jordan (27-29 September)

HORECA Jordan will be returning for its eighth edition from September 27 to 29. Supported by the Ministry of Tourism and Antiquities, Jordan Tourism Board, Jordanian Chefs Association, Jordan Hotel Association and Jordan Restaurant Association, the event will gather together over 100 of the top hospitality and foodservice companies, providing a platform to present the latest products and technologies. Exhibitors include F&B suppliers, packaging and labeling companies, hotels, kitchen equipment specialists and hospitality service providers, among others. horeca-jordan.com Saudi HORECA Riyadh (November 21-23)

Saudi HORECA has become an important business meeting point for the hospitality, foodservice and beverage industries in Saudi Arabia. As the largest event of its kind in the kingdom, Saudi HORECA features a rich program of activities, including workshops, a culinary art show, a barista competition and much more. More than 300 exhibitors and over 20,000 visitors are forecast to attend the 10th edition, which is organized by Semark. saudihoreca.com

SALON DU CHOCOLAT IN THE MIDDLE EAST

Salon du Chocolat Dubai (May 12-14)

Salon du Chocolat is a show dedicated to those passionate about chocolate. Bringing together professional chocolate tasters, chocolatiers and chocolate enthusiasts, the salon's first edition in Dubai will showcase the products of more than 50 exhibitors. In addition, Salon du Chocolat Dubai will host several events, including a chocolate fashion show and gourmet workshops with over 30 pastry chefs. Salon du Chocolat KSA (November 21-23)

After Beirut and Dubai, Salon du Chocolat is heading to a new capital in the region: Riyadh. Salon du Chocolat KSA will bring together those passionate about chocolate through live events inspired by pastry and confectionery.

ALWATANIA POULTRY: A LEGACY IN THE

MAKING Dr. Mohammed Sulaiman Alrajhi of AlWatania Poultry, the largest poultry facility in the Middle East, talks about what has contributed to the firm's success and upcoming projects.

How has AlWatania Poultry managed to become an industry leader?

The massive success of AlWatania Poultry is due to the vision of our founder, Sheikh Suleiman Al-Rajh. He left no stone unturned in building this fully integrated facility. We have followed in his footsteps, and today, AlWatania Poultry has accomplished its goal of becoming a leader. This couldn't have been achieved without our human capital and the Saudi government’s generous support. Do you have any new product releases?

We will be increasing our production capacity to meet local and international demand, and will cater to the growing needs of QSR and HORECA clientele.

What expansion plans can you share with us?

We are excited about the idea of expansion, so during coming years, we plan to increase the availability of the AlWatania brand and reach new markets. Our goal is to target countries in the Levant, South Asia and parts of Europe, providing them with our halal products. How profitable has the Egyptian market been for you?

AlWatania Egypt is another success story of AlWatania Poultry. In recent decades, we have expanded in Egypt, relying on the expertise of the best in the business, using the highest quality tools and continuously improving our products to surpass the expectations of our clients. Our goal is to become the top choice for poultry in North Africa.

What else can we expect from AlWatania Poultry in the future?

Saudi Vision 2030 aims to increase food security through sustainability. It is supporting local poultry production to reduce reliance on imports. Based on this vision, our main strategic objective is to develop our resources to achieve national food security in line with the Saudi-made initiative that promotes local. alwatania.sa