THE PRO CHEF MIDDLE EAST
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FROM CASTILE AND LEÓN TO DUBAI
An interview with Antonio Probst of Asador de Aranda. Meat-lovers will enjoy this new hotspot in Downtown Dubai.
32 THE COMPOSTING CULTURE
Big Farm Brothers explain why chefs and restaurants should look into composting food waste to increase profits.
36 TIME AFTER TIME
Time Out Market's CEO Didier Souillat dishes out on the highly-anticipated venture at Souk Al Bahar.
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38 THE CREAM CHALLENGE
Up-and-coming chefs and food influencers gathered at ICCA Dubai for a day in the kitchen with The French Dairy Board. Take a look at the discussion we had on pastry trends.
42 PLANT POWER
These nutritious dishes from Chef Kiki at SEVA are ideal for a light lunch or postworkout meal.
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ROOTED IN TRADITION
Chef Nicolas Lemoyne, Chef De Cuisine at Brasserie Boulud shares two absolutely delish recipes to try.
45 Edition 51 / The Pro Chef Middle East
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