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Partners
Dear Members and Partners,
Allow me to start by wishing all our members, friends of the Guild and readers a Happy New Year for 2025, a year of great promise and purpose for all of us at the Emirates Culinary Guild.
The excitement is already building and entries are open for Salon Culinaire 2025. These will fill fast, if you have not done so already, download Foodverse, open your account and register for the classes you wish to compete in. Spaces are limited so don’t get left behind. A new team event based on National Cuisines will be announced soon and invitations will be sent to join this new and radically different competitive class.
The culinary world is a stage where creativity, perseverance, and resilience shine, with each chef carrying a story of challenges and victories that inspire both beginners and seasoned professionals. The Jan 2025 issue is packed with stories that bring it all together. Our cover story introduces the incredible Chef Rohit Manek. He proves that no challenge can stand in the way of passion and dedication. His story is about turning challenges into strengths.
One of the highlights of this issue is Chef Christophe Prud'homme, a true ambassador of French cuisine. As the 'UAE Delegate General Master Chef' recognized by the Maîtres Cuisiniers de France, Chef Christophe is bringing France to life by blending tradition with creativity.
We also have an exclusive interview with Celebrity Chef Kunal Kapur, who opens up about his latest venture, Pincode, in Dubai and shares how he is paying homage to his Indian heritage. His story explains how cultural roots can inspire and elevate culinary artistry in a global setting.
We also dive into the sweet world of pastry with an in-depth interview featuring Chef Luat Araullo, offering insights into her creation for the Arla Pro Pastry Mastery competition. Also, in the issue, Chef Kamal Nehme shares his inspiring journey to becoming the Executive Chef at the Royal M Hotel By Gewan in Abu Dhabi.
In addition to these personal stories, our op-ed section covers a range of topics that are shaping the food and beverage industry. From longevity foods inspired by Blue Zones, health and wellness trends in beverages, handling catch-22 situations in the kitchen, to innovations in food tech, we cover trends that are poised to make an impact in the coming year.
Wherever you look throughout hospitality across the UAE you can see the passionate, pioneering spirit on full display in both established and new concepts, it is certainly an exciting time for our beloved industry. So, I look forward to 2025 with great optimism and renewed vigor.
With Regards,
Alan Orreal
