5 minute read
NEWS BITES
CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND
TORNO SUBITO WELCOMES NEW CHEF DE CUISINE ALESSIO PIROZZI
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Michelin star restaurant, Torno Subito, has a brand-new Chef De Cuisine at the helm of the kitchen. Acclaimed Michelin-starred Chef Alessio Pirozzi joins the culinary team with a wealth of experience, having worked at some of Italy’s greatest finedining establishments. Alessio’s exceptional career began at the Hotel Mirage in Cortina d’Ampezzo, located in the Italian Dolomites. After a three-year stint, he then went on to work alongside the legendary Norbert Niederlkofler (turn to p36 for our interview with the chef). Chef Alessio’s career continued in Germany, Spain, and the UK, jumping from the Dorchester Hotel in Park Lane London with Alain Ducasse to freestanding restaurant, It-Ibiza, with Gennaro Esposito, before moving to China. Chef Alessio quickly reached a pinnacle in his career at an Italian restaurant, Mio at the Four Seasons in Beijing, where he helped the restaurant obtain its first Michelin star in 2019 and maintained it for the following two years.
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JUMEIRAH BEACH HOTEL BIDS FAREWELL TO SINGLE-USE PLASTIC BOTTLES
This renowned Dubai resort is contributing to the fight against discarded plastic by replacing single-use water bottles across rooms and suites with reusable glass bottles. The hotel has partnered with a Swedish firm, Nordaq, to provide on-site bottling facilities. Nordaq’s patented water filtration system purifies tap water into crystal clear, drinkable water that retains natural salts and minerals. All bottles will be cleaned and refilled at the onsite water bottle plant, with more than 2,350 reusable glass bottles distributed across the hotel.
This is in line with the Dubai Can initiative, which aims to raise awareness of plastic alternatives. Jumeirah Beach Hotel will also shrink its carbon footprint by eliminating the need to burn fossil fuels to transport bottled water from external sources. Additionally, all bottles by the pool and beach, almost 3,300 in total, have been replaced by Tritan™ reusables – plastic bottles that are free from bisphenols (harmful chemicals used in various plastic products), making it both healthier for guests and better in terms of greenhouse gas emissions. They are also made from up to 50% of recyclable materials thus reducing the volume of plastic waste. The brand plans to extend the initiative across the resort’s portfolio.
This November, Atlantis, The Palm and Solutions Leisure Group will come together for the second time to introduce the homegrown South American concept, En Fuego, to The Avenues at Dubai's leading entertainment destination resort. Fusing the rich history of South America with the continent's renowned penchant for a party, En Fuego will deliver a multi-sensory-driven, allencompassing social dining destination.
Expect surprise performances and live music paired with colourful costumes and culinary creations for the ultimate fiesta every day of the week. Diners can try the finest plates from America and Peru to the streets of Rio De Janeiro, with an exhilarating menu showcasing Latin America's most loved dishes, including its unique techniques. The expansive but intimate space comprises a dining room, booths, and bar seats at an elaborate carousel and a bar, filled with visual points. The venue's ceilings feature objects and unique pieces, from vintage neon signs to pinatas and llamas, whilst a circustheme tented roof dominates the main dining room, complete with a flamingo-head chandelier.
UAE LAUNCHES REGION’S FIRST WASTE-TO-FEED PROJECT
Her Excellency Mariam bint Mohammed Almheiri, Minister of Climate Change and Environment, unveiled the region’s first project that will upcycle organic waste into high-quality products. The venture by homegrown startup Circa Biotech farms black soldier fly (BSF) larvae, fed by food leftovers before being turned into animal proteins, organic fertilizers and oils.
Circa Biotech’s project will produce 1.5 tons of organic fertilizer, per month. The company plans to expand its production, treating 200 tons of food waste per day and upcycling it into the food value chain. This will help meet the increasing local demand for livestock feed, while curbing the dependence on fishmeal in aquaculture, which is witnessing price increases and instability due to limited supply, with its costs reaching up to 80 per cent of expenditure within the industry.
The produced feed is rich in proteins, fats, minerals, and vitamins, and has high nutritional value. Meanwhile, the larvae can be harvested every 14 days due to the BSF’s short 45-day lifecycle and high fertility. This is ideal for feed production, as it does not transmit diseases, does not cause any damage or infestations, and is a non-invasive species. The BSF are reared in an industrial control system (ICS) environment with sensors that record real-time temperature, humidity, and carbon dioxide levels under well-researched lighting. This model ensures optimal resource use and efficient water consumption and has limited climate change impact and low emissions.
WORLD ASSOCIATION OF CHEFS TAKE UPFIELD’S #MAKEITPLANT PLEDGE
The multinational leadership team of the World Association of Chefs’ Societies came together in Abu Dhabi recently, to launch Upfield’s #MakeItPlant pledge, a commitment to adopt sustainable plant-based choices on menus globally. Heading a committee that represents 110 official chef associations worldwide, representing 10 million chefs globally, the renowned culinary leaders were joined by Reinier Weerman, General Manager MENA at Upfield, as they took the pledge at the ongoing Worldchefs Congress & Expo 2022.
08-10 NOV 2022
DUBAI WORLD TRADE CENTRE
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