Podcasts about gulfood

March's Almond Byte brings you the latest insights from the Almond Board of California's Global Technical and Regulatory Affairs team. This month, ABC made waves at Gulfood 2025, connecting with key buyers and exploring future opportunities in Dubai's expanding trade landscape. Meanwhile, new tariffs on Chinese imports are impacting the global almond market, with retaliatory duties adding more challenges for exporters. On the opportunity front, Morocco's booming almond demand is creating exciting prospects for U.S. growers, while an upcoming exploratory trip to Turkey aims to strengthen ties with major processors. Stay tuned for more details on these industry-shaping developments.

We got a pulse check on global dairy demand with Gulfood and the ONIL tender last week. It's not time for the defibrillator yet, but things aren't great.

Comitiva esteve na Índia para prospectar oportunidades para o feijão carioca e na Gulfood em Dubai para nortear novas pesquisas e negócios. Nos próximos meses, líderes do setor vão receber visitantes internacionais em Brasília para fomentar contatos de exportação

Comitiva esteve na Índia para prospectar oportunidades para o feijão carioca e na Gulfood em Dubai para nortear novas pesquisas e negócios. Nos próximos meses, líderes do setor vão receber visitantes internacionais em Brasília para fomentar contatos de exportação

Comitiva esteve na Índia para prospectar oportunidades para o feijão carioca e na Gulfood em Dubai para nortear novas pesquisas e negócios. Nos próximos meses, líderes do setor vão receber visitantes internacionais em Brasília para fomentar contatos de exportação

Report from U.S. Meat Export FederationSee omnystudio.com/listener for privacy information.

09.00 ประธานผู้แทนการค้าไทย เยี่ยมชมงาน Gulfood 2025 ย้ำ ศักยภาพผู้ประกอบการไทย-เร่งขยาย Soft Power อาหารไทยสู่ตลาดโลก

Новости на радио «Русские Эмираты» в Дубае:- В 2024 году Россия экспортировала в Объединенные Арабские Эмираты более 1,2 млн тонн продукции агропромышленного комплекса, что на 40% больше, чем годом ранее, сообщает центр «Агроэкспорт».- Новые тарифы на общественную парковку вокруг Всемирного торгового центра Дубая (DWTC) вступили в силу 17 февраля, совпав с началом выставки Gulfood.

18 Feb 2025. Ukraine President Volodymyr Zelensky was in Abu Dhabi for the signing, which he witnessed alongside UAE President Mohamed bin Zayed. We asked Economist Dan Richard of Emirates NBD the economic importance of this deal. Plus, as the giant Gulfood event continues in Dubai, we get a taste of what’s ahead with Foodie Holdings CEO Kareem Abughazaleh. And, STARZPLAY locks in exclusive streaming rights for the ICC Champions Trophy 2025. What does this mean for cricket fans in MENA? We find out with CEO Maaz Sheikh. See omnystudio.com/listener for privacy information.

The March edition of the Marketing Bulletin from the Almond Board of California features President and CEO Clarice Turner who details her takeaways from ABC's annual trip to India in February. Turner and ABC staff hosted an almond conference in India where conversations circle around market access and regulation, and then exhibited at the colossal Gulfood show to promote California almonds.

March's highlights from the Global Update, by the Global Technical and Regulatory Affairs team at the Almond Board of California, include a recap of the annual India Tradeshow, ABC workshops at Gulfood that spurred almond interest from new markets, and the first exploratory trip to Pakistan for the Almond Board which revealed strong almond-related traditions in the region.

14.00 โฆษกรัฐบาล เผยข้าวไทยกระแสตอบรับดีในงานแสดงสินค้า Gulfood 2024 ที่ดูไบ เชื่อมั่นเพิ่มมูลค่าตลาดข้าวไทยในตะวันออกกลาง

20 Feb 2024. Jeanne Walters of Emirates NBD gives us the latest on Germany's central bank warning that the economy will shrink this quarter - sending Europe's top economy into recession. The number of passengers on public transport in Dubai hit 702 million riders in 2023, that's a 13 per cent increase when compared to the ridership numbers in 2022, which was 621.4 million. Roger Cruickshank, Senior Director, Transport – MEA, AtkinsRéalis joins us to explain their ideas for building a “20 minute city”. Plus, as OpenAI's new text-to-video tool, Sora, sets the internet alight - we find why with Radio Free Mobile CEO, Richard Windsor. And finally, as Gulfood continues to bring in the crowds, we'll find out about the future of the food industry - with the newly appointed Director of the Italian Trade Agency. See omnystudio.com/listener for privacy information.

Molini Pivetti sarà presente all'edizione 2024 di Gulfood, l'appuntamento che da 29 anni presenta al mondo le più importanti innovazioni e i lanci di tendenze in ambito Food & Beverage, in programma al World Trade Center di Dubai, dal 19 al 23 febbraio 2024.

Sam gives us the wrap up on the recent Gulfood trade show and the latest on what's happening in the Middle East.   Plus, all the latest in MLA news with Amy Drew. 

Highlights from the March 2023 Global Update from the Global Technical and Regulatory Affairs team at the Almond Board of California. ABC participation in the Gulfood Show ABC exhibited in the USA Pavilion at the Gulfood show in Dubai during the week of Feb 20. The USA Pavilion included 158 U.S. companies and associations including nine almond exporters. The show hosted over 5,000 exhibitors from 125 countries and was attended by over 2 million commercial visitors. Many of them expressed interest in almonds! It seems almond demand in the Middle East and across Africa is higher than ever. We had visitors from the beginning to end of the show waiting in line to ask us questions about the industry, particularly related to finding suppliers and technical information. The entire region continues to grow, with California almond shipments to UAE increasing from $193 m in CY2020 to $310 m in CY2022. The FAS offices in Pakistan and Turkey sent delegations by our booth to discuss the market, market access issues and future cooperation opportunities. Other visitors included buyers and processors from Russia, Ukraine, Algeria, Cyprus, India, Iraq, Lebanon, Morocco, etc. A logistics company from Dubai's Al Ras wholesale market shared a google map link that shows how product moves from Dubai to Afghanistan and other ports in the area. Check it out here. FAS/Dubai also led a tour of the DMCC Tea and Coffee Processing Center at the local Port's FTZ. DMCC is partially owned by the UAE government and has years of experience in trading/processing gold and diamonds. DMCC plans to expand its operations to provide services to other sectors, including tree nuts, in the future.ABC – India Trade Conference During the week of February 14, the annual ABC trade conference was held in India. More than 240 importers and processors attended the meeting this year. Starting with a regulatory update, discussions focused on the greatest impediments to the market which were identified through a survey of Indian trade. Retaliatory tariffs and FSSAI regulation were among the key concerns. The need to form alliances and engage through Indian partners was highlighted as an important means of addressing concerns. Considerable interest was expressed in the crop status, particularly insights from a California handler panel. While everyone is waiting to see how the California crop progresses, there was considerable optimism related to the long-term growth potential of the India market. This carried into the presentation of ABC marketing initiatives in India. Building on a strong tradition and culture, programs are expanding to encompass more health influencers. Other opportunities exist in ingredients, which are a growing sector for almonds, as well as expanding into rural India.Great Britain PEC CertificateGreat Britain (GB) is in the process of reviewing/revising regulations that it retained from the European Union (EU) post-Brexit. This includes EU regulation 2015/1949, which governs the Pre-Export Check (PEC) program that recognizes California Almonds for a reduced inspection rate upon arrival in the EU. ABC has been made aware of a GB-specific version of the Pre-Export Check certificate to accompany California almond exports to Great Britain. ABC contacted both UK Port Authority and FAS staff to ensure no shipments are detained pending an agreement between GB and USA. USDA has advised that UK authorities have agreed to accept the current PEC certificate while the situation is being reviewed. Optimally, UK import control authorities will agree to use the existing PEC system with slight modifications to satisfy GB requirements. We will update the industry once a final decision is agreed upon. If any handlers have their shipments impacted, please reach...

Новости на радио «Русские Эмираты» в Дубае: - Из Объединенных Арабских Эмиратов в Султанат Оман можно будет добраться за 47 минут благодаря запуску новой железнодорожной ветки. Помощь в строительстве 303-километровой железнодорожной сети между двумя арабскими государствами окажет компания Mubadala из Абу-Даби – на эти цели будет выделено US$ 3 млрд. - Россия и Объединенные Арабские Эмираты планируют укреплять взаимодействие в области рыбного хозяйства и аквакультуры. Вопросы развития сотрудничества обсудили заместитель министра сельского хозяйства РФ Сергей Левин, руководитель Росрыболовства Илья Шестаков с заместителем министра по вопросам изменения климата и окружающей среды ОАЭ Мухаммедом Аль Амири на международной выставке Gulfood в Дубае.

Helen finds out the details of how chefs get together to benefit earthquake victims in Turkey and Syria. What has to be on your plate to call it a roast dinner? We ask the guy who reviews roast dinners every single week.The Dibba Bay Oyster Festival is back We're reflecting on the last five days of Gulfood with Spinneys' Tom HarveyIt's Chef Jacob Villarreal from Sofitel on our Chef's Table this weekAnd we meet the chef who's in charge of planning the menu for players participating at the Dubai Duty Free Tennis Championships.See omnystudio.com/listener for privacy information.

The 28th edition of Gulfood is on in Dubai featuring food and beverage communities from around the world.Over 5000 companies from more than 125 countries take part, in a line-up of industry thought leaders and the world's greatest chefs.Ghodawat Consumer LTD (GCL) is one of the fastest-growing FMCG enterprises in India that has recently earned a distinguished recognition of becoming a 1400 Cr. revenue company. Salloni Siroya Ghodawat is the COO of Ghodawat Consumer LTD (GCL) joined Kitch on TSB to discuss their operations, success, lessons and Gulfoods.GCL has state-of-the-art infrastructure, modern machinery, hygienic production space, and skilled manpower which helps make superior FMCG products with international compliances in mind. Our world-class manufacturing facilities, efficient trade marketing and distribution network, and superior business ethics have made us an unparalleled and dominant force in the FMCG industry. Hosted on Acast. See acast.com/privacy for more information.

21 February 2022. CEO Paul Griffiths joined us in the studio to discuss the numbers. Plus, as the Gulfood event enters Day 2, we talk the finance of food with the CEO of Agthia - Alan Smith. And, we discuss pilot shortage with Sir Julian Young. See omnystudio.com/listener for privacy information.

21 February 2023: Helen is at Taste Estonia at Gulfood this week and first she finds out about Salvest Taavi Sepp is talking shrub shotsHelen has a taste of their collagen beauty bites And then tucks in to an ice-creamAnd Dr Thoraiya is chatting about the psychology of food.See omnystudio.com/listener for privacy information.

20 February 2023: Helen is live from Gulfood and she chats to a whole range of chefs. First on the list is Chef Kim Maurin from French Riviera Beach Chef Louis Han from NAEUM is in Dubai for a special four-hand dinner Chef Michael Wilson is talking seasonal food  And from Armani we have Chef Giovanni Papi Foodverse is taking us in to the futureWe find out what the Irish food market is showcasingAnd honey skincare has arrived from Australia.See omnystudio.com/listener for privacy information.

Mercados em potencial para o Brasil vão muito além dos alimentos. Objetivo é também ampliar alcance dos produtos de valor agregado, além das matérias-primas já consolidadas.

Broadcasting live from Gulfood at the World Trade Centre, Helen speaks with two award-winning chefs who presented unique dishes in front of foodie spectators. Talking supper club with Gabriela Chamorro of Girl and the Goose. We also have a free physiotherapy clinic with Danielle Hudson of the Physio Centre. And Producer Punam meets the one and only Dr Deepak Chopra.See omnystudio.com/listener for privacy information.

Fala Carlão conversa com Omar Chahine, Diretor de Relações Internacionais da CDIAL HALAL, empresa certificadora líder do segmento Halal no Brasil e na América Latina. Ele participa da maior feira Halal do mundo: a GulFood e fala com exclusividade ao Fala Carlão ao vivo direto de Dubai. Fala aí Omar!

Ricardo Santin é presidente da ABPA, Associação Brasileira de Proteína Animal e Luis Rua é diretor de mercados. Nesse episódio, os especialistas falam sobre as possíveis implicações para o mercado de proteína animal com a guerra Rússia e Ucrânia, a recente visita da entidade à Rússia e ao Irã, além de falar do fechamento de negócios após a Gulfood

It's been a very exciting time in the Middle East with the first face-to-face Trade Show for 2022.  We catch up with Regional Manager Sam Gill to tell us all about Gulfood, plus we meet Jad Hedwan, new Business Development Manager for the Saudi market.

Fala Carlão conversa com Omar Chahine, Diretor de Relações Internacionais da CDIAL HALAL, empresa certificadora líder do segmento Halal no Brasil e na América Latina. Ele participa da maior feira Halal do mundo: a GulFood e fala com exclusividade ao Fala Carlão ao vivo direto de Dubai. Fala aí Omar!

Colheita da soja chega a 25% da área plantada e Brasil encerra participação em feira internacional.

14 February 2022: Helen chats to the founder of sustainable luxury company Reluxable.   We find out how to network from BNI's National Director Bijay Shah.Leap Savvy Savers shares tips on money and savings for couples.It's Gulfood this week so Helen finds out what kind of goodies Estonia has brought to Dubai live from their stand.Chef Tom Aikens also joins Helen live at GulfoodAnd we chat to lawyer Dee Popat all about pre-nups. See omnystudio.com/listener for privacy information.

A marca registrada da delegação brasileira é a diversidade dos produtos oferecidos

Sérgio Souza participou da solenidade de inauguração do estande brasileiro na Gulfood, maior feira de alimentos do mundo

Damien speaks with Greg Devlin of Silver Hill Duck from Dubai where Greg along with a number of large and artisan food producers are in the Middle East for Gulfood 2022 the place where the world of food and beverage comes to connect.

Новости на радио «Русские Эмираты» в Дубае: - Из Объединенных Арабских Эмиратов в Ташкент депортировали гражданку Узбекистана, 9 лет находившуюся в международном розыске. Операцию провели сотрудники национальных центральных бюро Ташкента и Абу-Даби. - В Дубае 13 февраля откроется международная выставка пищевой промышленности Гальфуд – 2022. При поддержке Российского экспортного центра более 60 российских компаний представят свои товары: кондитерские изделия и молочные продукты, мясо, напитки, икра и другие продукты от известных производителей.

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meFor the last two episodes, we are doing a two-part special on one of the most celebrated and highly decorated chefs of our time.He is known to most as the godfather of modern Middle Eastern cooking, the one and only Greg Malouf!http://gregmalouf.comIn the second part, we now discuss all the award-winning books that he has co-written with Lucy Malouf, as well his love of the Middle East.With so many to chose from , I wanted to delve into which ones were the most tricky to write.The ones he found the most challenging, were Saha, Turquoise, Saraban, as travel books, these are an interpretation, specifically of Persian food, the taste was not the issue, it is how to make it look attractive. It was all about keeping the integrity of the dishes, but it was a way to play around with the cuisine but keeping the respect and the culture.We also talked about how he feels about Lebanese food, all about how the food has hit a brick wall, he wants to push the boundaries, a new world thinking if you like! What Greg is doing, is to elevate the food up a notch, with always keeping the foundations of a place he truly loves.Dubai came in the way of an opportunity, he came here to be close to Lebanon, and to cook in the Middle East. He opened a beautiful restaurant called Zahira, the food was a representation of the entire Gulf region, focussing on the produce, ensuring the quality is delivered to his guests. He is also a consultant, for many other projects, and is also embarking on another book.His life has always been about his love of Lebanese food, the fond memories that are discussed, not just came from his Mum, it also came from his dad who used to go to the weekend markets. His childhood to this day still plays a significant role, whether writing books or menus, it something that he talks about with a huge grin on his face.Greg has made a huge impact on the culinary world, his books have won awards, his restaurants have won major accolades, the mark on Middle Eastern cuisine is one that will influence the world over.One of the greatest and humble chefs of our time.For me, it was one of the most memorable and interesting interviews I have had the pleasure of conducting, thank you Chef Malouf for the opportunity and the time.To see what he is doing, you can follow him on Instagram https://www.instagram.com/gregmaloufchefThank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meFor the last two episodes of this season, we are doing a two-part special on one of the most celebrated and highly decorated chefs of our time.He is known to most as the godfather of modern Middle Eastern cooking, the one and only Greg Malouf!http://gregmalouf.com His curiosity and thirst to learn the trade, have taken him all over the globe, along the way he has picked awards after awards, including a Michelin star and a James Beard award for his writting.In the first episode, we start at the very beginning of what drove him to become a humble chef.It all started with his appetite as a child, he always knew he wanted to cook, growing up in Melbourne Australia, in a Lebanese household, there was always a bounty of exotic ingredients.Always having the desire to work in a professional kitchen, he was not keen to waste time, so he left to go and work in Sydney as a kitchen hand for a Mexican restaurant.Then came back home, and he targeted a high end French restaurant, this gave him the opportunity to go and study in a culinary college studying one day a week, and to gain the experience he desired.However, staying in his native country was never going to be enough, he wanted to experience first-hand European cuisine, so he packed his bags and went onto to work in Austria, Belgium, France, Italy. Picking up all of the culture and the languages, there was so much he to learn and experience, bearing in mind he was only 19 at the time.After this, Hong Kong was calling, coming to learn another culture altogether, dumplings, soup, the street food, the crowds. The level of energy in that city is something that resonated with the young chef. He ran a western restaurant with a full Chinese brigade, Greg mentions fondly, that they managed him and not the other way around.With so much professional experience at such a young age, it was inevitable that success would proceed. In the back of his mind he always wanted to cook Arabic food. The stage was set for the Chef to explore his talent, which gave way to his cooking style  furthermore it was in a pub no less, to the point that it was one of the first pubs in Australia to receive a coveted Chef's Hat, the equivalent of a Michelin star. MOMO would be his next restaurant, one of the most famous in the dining scene at the time, this also led him to become an author, with his then wife - Lucy.After doing everything possible in his native country, he then moved to London, as he wanted to have a bigger audience to fly the flag for Lebanese food. Petersham nurseries, would be his next project, another success, and this time retaining the Michelin star!Quite a journey, but it didn't finish there.In next week's show,  we discuss all of his books, as well as his time in Dubai! To see what he is doing, you can follow him on Instagram; https://www.instagram.com/gregmaloufchef Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meAhmed Salih and Bassel Siblini are the Co-Founders of a brilliant new digital platform -  Meelz, the first marketplace in the world to connect chefs directly to the customer.https://meelz.meIt started during the pandemic, when the world seemed to stop, however the one thing that was always available was food, in some way or another from pro chefs to keen home cooks, wether it was though Instagram live, or YouTube, people always seemed to have to time to either watch food or cook it.This gave both Ahmed and Bassel, the idea that sparked what is now Meelz, what if they were able to partner up with well-known chefs, give them a stage that would allow them to monetise their talents, as well be able to recommend the supply chain from each chef to regular customers.Ahmed is an Emirati who comes from a food background, as he started as an entrepreneur in business from the age of 7, selling figs from his garden to friends, and is now the owner of the award-winning Dubai eatery – 3Fils.https://www.3fils.comHe also has recently opened the Lab Holding, which has various brands under one umbrella.https://thelabholding.comBassel had always grown up around food, between Libya, Lebanon and Spain, with a rich food culture, growing up his family played a huge role, educating him on the quality of great ingredients. Later of he went on to work at various leadership roles, predominantly in the e-commerce sectors within the F&B industry, which gave him the experience required to start such a platform.Meelz, benefits everyone in the value chain, vendors, chefs, and above all the customers, who will have first-hand access to the very best produce and recipes from award winning chefs.There are some incredible talents who have already signed up, keep an ear out to find out who those talents are.The platform is just about to be launched, it is a one of kind, so please make sure to be on the lookout for the launch and subscribe! Stay tuned for next week's 2-part finale, with one of the Godfathers of Middle Eastern Food.Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meSarah Hedley Hymers is one of the most respected food and travel journalists across Europe, Middle East and Africa, not only that, she is also an author, and a judge on several esteemed panels, as well as being on a personal quest to dine in every three-star Michelin restaurant on the planet.https://hedleyhymers.comHow did this love come about? From an early age, there was always a passion for things writing and travel, her first job out of college was to write for the big glossy magazines in London, then a job opportunity presented itself to work in Dubai.Sarah became the editorial director for magazines like Hot 100 Restaurants, Hot 100 Bars, Gourmet, Conde Nast Traveller Middle East. Things stepped up when one of the biggest newspapers in the world, The Telegraph, would be looking for a destination expert in Dubai, the job was destined to be hers.One of the favourites, when it comes to travel guides is the much loved Lonely Planet, when she was younger Sarah always dreamt of being a contributor, a dream that later came true when they approached her to write the chapter on Dubai.https://www.lonelyplanet.comOne of the biggest news channels on the planet is Euronews, so if the world needs to know anything and everything about travel within the Middle East, Sarah not only presents the show, but is also a producer on the popular travel series – Postcards. This is watched by a global audience of around 142 million people, so no pressure there! https://www.euronews.comYou can watch the series by clicking on the link below;https://hedleyhymers.com/televisionTravelling around the world pre-pandemic, her favourite cities for dining are; Tokyo, New York, Dubai and London, with all of the experience that Sarah has, it was only going to be a matter of time before she would be approached to be a judge on a some of the most recognised food and travel panels that often make the headlines, from the Elemis Spa awards, to the St Pellegrino Best Restaurant top 100 list.In her own words, she is literally obsessed with hotels and restaurants!The Michelin guide is not just seen as a bible for chefs and restaurateurs around the globe, but some people make it their ambition to visit all of the three star restaurants, these places are often graced with culinary gods. Sarah so far has visited over 50 on that list. The meal that started all of this, would be in none other than Heston Blumenthal's - The Fat Duck. The whole experience, is one that is still very much in the forefront of Sarah's mind, as this was the meal that helped her to understand as to why people go to the ends of the Earth to dine in Michelin starred restaurants.Without a shadow of a doubt, Sarah is one of the world's leading travel and food specialists, she continues to fly the flag for the region, which has helped to place Dubai on the map, not just in terms of hotels but also as a culinary destination.To see what she is doing, you can follow her on Instagram - https://www.instagram.com/hedleyhymers/Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meMichael De Souza was working at Emirates airlines for 15 years, the pandemic came along, he was made redundant like so many people at the time, however he didn't rest on his laurels, as there was always a passion for food from a young age, so he decided to become a chef.  During his time growing up in India, his family owned a bakery, so naturally he grew up around hospitality, he recalls in 1994 when cable was available there were a couple of chefs on TV that would catch his interest even more so.The first would be a show called Yan Can Cook, by revered chef Martin Yan. https://yancancook.com/home/The second would be the late great Keith Floyd.https://en.wikipedia.org/wiki/Keith_Floyd The two food shows ignited a spark within young Michael, to taste all of the wonderful food he saw, and to travel, little did he know back then, that this influence would be a huge part of his adult life.His family wanted to be a doctor, an engineer, he had other plans, to be part of a cabin crew.He applied and got rejected a total of 18 times, with various airlines for various different reasons. One day the opportunity arose to interview with Emirates, only problem is that there was already 500 people in the queue, most of those with flight experience. Undetered by the 12 hour interview, he gave it his best, and finally got the job!https://www.emirates.com/ae/english/During his time and working his way up through the ranks, he learnt a great deal about the various types of foods, how to serve, how to deal with people from all walks of life, it was a great learning process.Not being the type of person to shy away from a challenge, Michael wanted to push himself further within a leadership role, so he applied to be a flight supervisor, he then went on to become a successful Purser for one of the best airlines in the world. After a 15 year career, he forced to make lifechanging decision due to COVID- 19, this came naturally as he loved food, but how do you become a chef?After a conversation with his wife, she mentioned how much he loved food and his interest was always to be a chef, so he enrolled himself into one of the leading culinary institutes in the country – SCAFA!http://www.scafa.aeHe now is a qualified chef, his apprenticeship began by working at the 5 star luxury hotel ME Dubai, which fast tracked him into working all of the sections of the kitchen, and has taught him the values of what it takes to be a chef in the true sense of the word. From one extreme to another, Michael without a doubt will go far in his culinary career, as there are no boundaries, his pure passion and dedcication to keep pushing himself to be better day by day is what chef's always strive for, looking forward to seeing the next phase of his journey. To see what he is doing, you can follow him on Instagram - https://www.instagram.com/chefmichaelagnelo/ Stay tuned for next week's show, we talk to one of the most re-known broadcasters in the region and in the UK!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meMartin Koebke is the Founder and CEO of 1765 Gemini, a company that has a full solution when it comes to kitting out bars, hotels, restaurants, it is a one stop shop essentially, they offer clients the very best in the marketplace.https://www.1765gemini.comGrowing up in between Africa and Spain, Martin was well travelled from a young age, his parents liked to travel, most of the time it was spent in restaurants, wine cellars, with families getting together and he saw hospitality first-hand, this would be where the fuse was ignited.At 18 years of age, he moved to Germany, and decided to study Hospitality, as this was his world so it was a natural choice.The apprenticeship started in Cologne, he learnt how to carve at the table, silver service, gueridon, all of the classical styles of service. From there he went to the corporate world, and started at the Crowne Plaza, but then decided to make the move, to one of the most iconic hotels in the world – The Savoy in London. https://www.thesavoylondon.comMartin made the move, as he wanted to get back to the working in a place where the classical style of service was very much alive, the eye for detail, the whole experience was a key part, and is what makes the show happen.After a two year stint, The Jumeirah group approached to open Emirates towers, followed by going to work at the luxurious 7 Star Burj al Arab!https://www.jumeirah.com/en/stay/dubai/burj-al-arab-jumeirahAfter having spent good amount of time in the best hotels in the world, what do you do next?Martin is the type of person who likes to be challenged, so he decided on side stepping away from the industry, but to still be involved from the side lines if you will, this is where he set up his own company to tell a beautiful story on the table, from the place matts, to the glassware, to the cutlery, this is where 1765 Gemini was born.Now, Martin has his own plate range – Obsessionhttps://studio1765.myshopify.comThe plates are hand crafted, and all designed by Martin and his team, this was an incredible reward, not from a monetary point of view, but from a creative standpoint, to bring different ideas to harmonise, this is one of the reasons that the Obsession range, since it was launched has been incredibly successful.One of the key elements to his business, is the cash and carry, located in the middle of the industrial area of Dubai, when you open the door, its like a wonderland of plates from all over the world!Martin has one of the most incredible businesses in the United Arab Emirates, he does this by connecting with his clients, but also by listening to his gut, as for his passion for the hospitality industry is infectious.To see what the fuss is all about, you can follow the 1765Gemini on Instagram; https://www.instagram.com/1765thestoreTo see the Obsession range follow them on here - https://www.instagram.com/studio_1765/Stay tuned for next week's show, we talk to a real pandemic success story!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me When it comes to being one of the most creative and decorated chef's of the Middle East and beyond, Gregoire Berger has done a lot on his life as a cook, and by the way he is not stopping! He grew up in Brittany, in his native France, the plan was never to be a chef, it was merely a job to get some extra cash on the side.It wasn't long before one of his mentors noticed his talents and gave him an ultimatum, to be average, or to really become something, Gregoire of-course made the decision and the  rest is history.During his time growing up in the culinary world, he worked for the likes of Patrice Caillaut, who at the time was based in “Le Romaine Rochevilaine”.https://domainerochevilaine.com To then working for the legendary Paul Bocuse in Miami, Florida, this helped not only to work amongst the very best, but also shaped him as an expatriate.https://bocuse.fr/en/After a year stint, he then went to open a restaurant at the age of 22 in Morocco, with the head chef being away for most of it, Gregoire had no choice but to do the opening from scratch, not an easy task. This is also the place where he met his wife. A few years down the line, he then went to work in Paris, in one of the most iconic restaurants in the city “Le Grande Cascade” with chef Frederic Roberthttp://www.restaurantsparisiens.com/la-grande-cascade/ During his time in Paris, this was also the place where he also discovered his love of photography, by taking photos of his dishes and sharing them on Facebook. Both Gregoire and his wife both took the decision to move to Dubai, his first job was in a restaurant that never opened, but as fate would have it the Executive chef of Atlantis the Palm called him for a meeting, there was opportunity, and that opportunity would show itself as the restaurant Ossiano.https://www.atlantis.com/dubai/restaurants/ossiano Gregoire has had incredible success here, with coveted awards ranging from the St Pellegrino Young Chef of the Year, to then being named in top 100 Best Chef Awards!After 6 years, he decided as always to go above and beyond his comfort zone, he now heads up a myriad of amazing projects in the newly founded – The Lab Holding.https://thelabholding.com Without a doubt, Gregoire is an incredible talent, there is no limit to his creativity, everyone will be watching to see what he does next! You can see what he is doing by following him on Instagram - https://www.instagram.com/chefgregoireberger/Stay tuned for next week's show, we talk to a CEO who is obsessed with plates!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meMary or better known to her friends as Pra, is the founder of The Caviar Spoon, a platform that ties different types of brands to collaborate!https://www.thecaviarspoon.comSpending over eighteen months to get set up, hasn't been an easy journey, however, is it about to launch, and let me tell you, is it going to take off in a big way.Why did she decide to do it? Having spent over twenty years in the world of recruitment and headhunting, the way it came about, was after doing reviews within restaurants and hotels, there seemed a big gap for any types of collaborations, experiences, and a lot of overspending within the digital market.Essentially, it is matching brands with brands, there are so many opportunities, and the platform is worldwide.The craziest thing is that there is no-one doing it, so this is the very first of its kind.Competitors have not always seen eye to eye, however there are always opportunities to works with brands that you never even thought would be possible, as an example Coors recently partnered up with National Geographic, they created a YouTube series, you can read all about it in the link below.https://www.forbes.com/sites/steveolenski/2018/09/19/coors-light-and-national-geographic-discover-whats-next/?sh=6df78304a565 One of the interesting things that Pra also discusses, is how hospitality as whole can reap the financial rewards in terms of experiences. The pandemic has now caused us to want more of the human connection and we are all craving incredible experiences, this is how business can have the upper hand. One of the key things, when starting a business on your own, is also about the sacrifices that have to be made in order to succeed, there will always be people who will doubt and critise what you do, but the most important things, is to not listen the naysayers, and put one hundred percent focus on what needs to be achieved. Once the platform has been launched, you can see the varied types of brands and talent, that have been chosen to be in The Caviar Spoon, from there you can personally hand pick the creative mind-blowing experiences that people have to offer, there is such an incredible talent pool from a global perspective, and the best thing is, it has all been vetted, and is just in one place!All of that just from an idea that Pra had one day!There is plenty of very savvy advise to anyone who wants to go into collaborations, explore ideas, explore brands, and essentially it is imperative that they love and protect your brand as much as their own.Without doubt, Pra is about to launch a one-of-a-kind collaboration platform, make sure to sign up right away in the link below.https://www.thecaviarspoon.comYou can follow the platform via Instagram -  https://www.instagram.com/thecaviarspoon/  Stay tuned for next week's show, we talk to one of the most creative and talented chef's in the world!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me Alannah fell into hospitality completely by accident.  The dream was to become a graphic designer, however after realising that it meant sitting behind a desk, it was a that point the decision was made to go into culinary school, the journey began at the tender age of 16!The College was in Luton, UK, Alannah was shown the A-Z of what it was like to be in this world. In terms of her pastry life, again totally by chance, her presumption was that pastry chefs are not real chefs!The very first recipe she made, was the famed crème brulee, after that day she never went back into the main kitchen.Alannah did some work experience in London at the 5 star luxury Royal Garden Hotel in Kensignton, with the brilliant Executive chef Steven Munkley, he would be the one to show her the ropes at the very early stages of her career.https://www.royalgardenhotel.co.uk Her first real taste of how tough life can be in the world of the kitchens, would be at the busiest time of the year, when the entire senior pastry team resigned, which meant Alannah was the next one in line manage the whole pastry operation, at the age of 19, that's not an easy task, however she stepped up, this gave her an experience that she will never forget and a lesson that she still carries with her to this day.After two years, it was time to take a break, life had a different plan, she got a job in one of the most Iconic hotels in the world – The Savoy. https://www.thesavoylondon.comOnce again, after sending one of the best ever fruit plates to a guest that just so happened to be the group director of Fairmont worldwide, she had sealed her fate, and worked in the Savoy for a further 2 and half years.On one of the days, Alannah received a phone call from a previous chef, asking if she was interested to go and work in Dubai, after making a quick pit stop from Malaysia, this would be her next move as the Executive Pastry Chef of the Address Dubai Marina.https://www.addresshotels.comThis would give her an opportunity to run her own team kitchen, compete at the highest possible level,  even gaining a world record! Fate would rear its head once again, this time opening her own business, she took a leap of faith, and went on to supply the likes of Etihad, Costa, Jumeirah, in fact it was selling to over 200 vendors.5 years down the line it was time to say goodbye, and was tasked to run the entire pastry division of Sarood Hospitality, another gigantic operation which takes military precision.https://www.saroodhospitality.comAlannah doesn't know when to stop, knowing her, she will end up being the head of food evolution for NASA or Tesla, developing recipes for intergalactic travel!You can follow all of her escapades via Instagram-https://www.instagram.com/alannah_francescaAlternatively you can contact her on LinkedIN - https://www.linkedin.com/in/alannah-doeStay tuned for next week's show, we talk to someone who is about to push a global collaboration platform! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meCourtney Brandt otherwise known to others as A to Zaatar, is not only an author but one of the most respected food and travel writers in the Gulf region.In her own words, she was late to the market, however one of the things she is most proud of, is that she is true to her word, above all, genuine and honest!https://atozaatar.com She started writing in 2007, with various books in the young adult genre, one of the books was almost commissioned twice to be shown on the big screen, so keep your eyes and ears open Hollywood producers. The food writing came into its own in 2016, on an accidental foodie trip to the Scandinavian food capital – Copenhagen. The schedule should of been Nepal, but a monsoon had scuppered those plans, at the same time in the background the TV show - No Reservations was being shown, with the late great Anthony Bourdain as the presenter, who happened to be eating in Noma for that particular episode, which at the time happened to be voted the St Pellegrino number 1 best restaurant in the world, so not a bad place to start writing about food!https://noma.dkCourtney has dined all over the world, but if she is going to dine in any new city, it comes down to three things; word of mouth, is it worth the money? And would she return? Ultimately, this is what her readers want to know.Dubai is a huge melting pot for culinary talent, people like Himanshu over at Tresind Studio, Yannick Alleno, Even Massimo Bottura from time to time.https://tresindstudio.comOf-course, the talk of the Michelin guide as to whether they will or won't come to Dubai, the biggest gap in the market seems to be the service, reading guests is one of the most crucial parts of the entire experience, even to point of spotting a left-handed guest within 90 seconds. These details are what makes the difference between being good or being incredible!To be a great food writer, you need to be able to able to not only understand food, but to also be able to constructively criticise a meal, always for the sake of making sure the guest experience is second to none.At times this has got Courtney blacklisted from certain restaurants and PR companies, her reviews are always about being constructive and should be able to give an opinion, not to be negative but to always push that chef or restaurant to the next level. Some Chefs could even argue the point of what qualifications, or technical background does someone like Courtney have to judge their food? The answer is simple, she has an incredibly educated palate, dines out at least 3 times a week, and she has a completely different point of view, which is from the diner's perspective, the people who ultimately pay the bills.Without a doubt, Courtney certainly knows and understands what it takes to be at the very top of the restaurant game, at the same time she articulates food to a level that we all want to read about. If you haven't already make sure to subscribe to her incredible blog, the link is below.https://atozaatar.com Stay tuned for next week's show, we talk to one of the most talented energetic pastry chefs in the UAE!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz https://meelz.meFrunze Carlos de Garza is the Group Development / Executive Chef for the famed 3Fils restaurant in Dubai, with mixed heritage of Mexican and Russian, you know that his food is going to be full of spice and fermentation. https://www.3fils.comBefore being becoming a chef, he actually had a job with the army, working with intelligence, so he fully understood hierarchy, discipline, and to follow orders, but even with this background, it did not prepare him for how volatile a professional kitchen can be.His very first step into the culinary world would be in London, under the leadership of Michelin starred Adam Gray.https://www.chefadamgray.co.ukLondon is notorious for how their kitchens are run, and this one didn't disappoint, dynamic, energetic and passionate.Adam showed him how to be more disciplined as a chef as well as how to organise his personal life, plus he showed Carlos how to become a leader.After London, he then moved to France to work with one of the most iconic and legendary chef's of the century, the one and only Paul Bocuse !https://bocuse.fr/en/This was to be a real eye opener, another country, a different language, and to be in an international gastronomic institute.To learn the classics, as well as doing the preparation fresh every single day, and the restaurant held 3 Michelin stars for 50 years.From there, he went over to the U.S for a short time, then he went over to Asia to learn the various arts and techniques of the famous street food.In terms of the food at 3Fils, it is a modern Asian with a Japaneese twist, the food is bold, and absolutely delicious, not surprising as there is always a 45 minute wait at the door!The chef also places fermentation on the menu, this comes from his Russian background, spending the winter with his grandfather. The cupboard was full of jams, lacto fermented cabbages, vinegars, all from the bounty of the summer, also his grandfather was a chef during the soviet union in Moscow, so food runs deep in the family.Myself and Carlos also touched upon how mental health is one of the biggest challenges that people are facing in the industry, and why it is so important to discuss these issues, this was one of the reasons the Dubai Chef's Collective was formed, and also organisations like Hospitality in Action.https://www.dubaichefscollective.comhttps://www.hospitalityaction.org.ukCarlos is one of the most talented chefs that I know, not only that, he is one of the most intellectual, combining his love of food with his own knowledge - a true food geek in his own way. If you haven't experienced his food, please do so as soon s possible, follow him on Instagram - https://www.instagram.com/chefdegarzaStay tuned for next weeks show, we talk to one of the of the best food writers in the region!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is bought to you by Gulfood - https://www.gulfood.com And Meelz - https://meelz.meA very warm welcome to Series 3 of the Chef JKP Podcast, can you believe it!Old friends and new, thank you for coming along to this inspirational audio adventure, we have got some of the very best people from in and around the hospitality industry, not only that, we have also partnered up with not one, but two formidable industry giants.The first partner is Gulfood, the worlds largest food and beverage trade show, with well over 2,500 from 85 countries. From renowned global food manufacturers, to powerhouse distributors, and established suppliers. With some of biggest names in F&B, Gulfood is the place for business.The second amazing partner is - Meelz!They empower chef's, by creating a platform that helps them monetize their large social media following, to the benefit of everyone in the value chain. The biggest winners are the customers of- course, who can now first-hand: taste; learn, experience and buy, directly from the chef's.I am super excited and grateful to have these two along for the ride!So, what's in store for season 3 you ask?Award winning authors, chef's, journalists, and so much more, this season as always is filled with inspirational stories, education, and of-course a lot of laughs.For this episode, I wanted to highlight the un-sung heroes of kitchens, whether in a café, hotel or restaurant, who are they? The guys washing the dishes, you may know them as the kitchen porters, or the stewards, in truth we couldn't run the place the without these legends! Do they get any glory? No, but they certainly deserve it, as the have the hardest job in the kitchen.I started my career as what my dad would call “ a pot washer”, I did this just for a bit of extra money at the weekends, but this led me to the world of professional kitchens, and I would never change it.As time went on, I understood, that it was the pot washers, who make the business tick, after all, what type of person does it take to want to carry out such a physically demanding job?All of us have met, that one person, in the kitchen, whether at home or work, who just loves to get their hands dirty, and smash out the washing up!But when you get into the professional world of hospitality, these so called pot washers, become like a mafia, and if you want something to be done, you need to pay, either with a plate of food or a drink, if not, good luck!They are the team who do all of the work that you don't want to, they do their job in the shadows, so this one goes out to all of the un-sung heroes of the kitchen, I salute you!Thank you all, it's going to be another incredible season.Stay tuned for next weeks show, we discuss all things fermentation, culinary roots, and much much more.Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is a two part  Ramadan special, bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meFor the second part, I talk to one of the most exciting and prominent Chef's of the region!Tim Newton started cooking at at an early age, cooking for his mum.He was raised in Southern California, first working in a pizzeria, he then stepped into a professional kitchen at the age of 18 in a restaurant called “ Stacy's in Oakland,  then went backpacking through Europe,  and ended up studying culinary arts in Paris no less, an incredible place to study and learn his craft.Tim went onto work in England and Australia with some of the best people in the business.Matt Moran was one of them - https://mattmoran.com.auFollowed working in of London's most established restaurants - Lutyens - https://www.thened.com/restaurants/lutyens-grillAfter sometime, he got an opportunity to work in the Middle East, this time it was Dubai that welcomed him.Tim mentioned with a cheeky grin that he came to open a “small” restaurant named La Petite Maison - https://lpmrestaurants.com/dubai/This “small” restaurant went onto win several accolades,  and to this day, it is an extremely popular place amongst the dining scene in Dubai.A couple of years down the line, Tim became the Group Executive Chef for the demand group, that has such restaurants as Bagatelle, Opa and more recently Myrra - https://www.demindme.comThis has led Tim to open several ventures, with more to follow, he mentions that the success is also down to his solid team.His culinary heroes are the incredible Thomas Keller, the late great Anthony Bourdain, most importantly his Mother. She was the one who pushed Tim to go into the kitchen at home to then go into a professional kitchen.Ramadan as an expat chef could be daunting for cooks who experience it for the first time, but Tim respects the culture of what Ramadan means in this region, not only that, his wife who is also a chef, her family originate for Yemen, so there is a rich food culture within the Newton household.The chef has seen Ramadan change in Dubai throughout the years, his menus however, stay true to their concepts during this time.Tim has embraced the Arabic cuisine, to the point that he mentions the firm crowd pleasers, are some of his personal favourites.The real deal over Ramadan for him, are the Iftars, this is where you can really experience the true sense of the holy month, as well as the incredible flavours that are presented.To see what Tim is doing, you can follow him on Instagram - https://www.instagram.com/cheftim420Stay tuned for next weeks show, I will be giving a sneak preview on Season 3.Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

This podcast is a two part  Ramadan special, bought to you by our partners, Gulfood - https://www.gulfood.com,  and Meelz - https://meelz.meFor the first part, I talk to one of the most exciting and prominent Chef's of the region!Mohamad Chabchoul started cooking at the tender age of 15. With Lebaneese origins, having spent most of his adolescence in Syria, it's not difficult to understand that he has a rich food heritage, spending the first few years making frozen pastries for Ramadan.He explains that his first taste of the chef life, was actually by watching chefs with big hats and big bellies on TV, this was always during the holy month.During his time growing up, the TV shows were the catalyst that helped him to write the recipes and experiment, sometimes succeeding, sometimes not.After sometime it was his mum that encouraged him to take cooking seriously, so he then went to Damascus to study.Not easy at first, however after perseverance,  the decision was made to really persue a full time career in the culinary arts.His first foray into a professional kitchen was yet be another challenge, big pots, pans, however soon enough the chef's took him under their wing and started to show him the ropes, it was the cold kitchen that was Mohamads first love, with all of the the French techniques that really appealed to him. He then went onto to work at his first 5 star hotel, after a few years, he made the big decision to move out of Syria completely and set his sights internationally.Dubai was the place, as he got an opportunity to go and work at IHG Intercontinental dubai Festival City - https://www.ihg.com/intercontinental/hotels/us/en/dubai/dxbhb/hoteldetailThis is where the career really started for him, as an Arabic Chef, he does not professionally cook Arabic food, but leans towards European food, as this was his passion from a young age.The opportunity arose with one of the best chefs in the world, the one and only triple Michelin starred legend - Pierre Gagnaire - https://pierregagnaire.comMohamad took the advice the of the gastronomic guru, the key is to keep everything simple, simplicity is the secret! Nowadays Chef Chabchoul can be found cooking in the Grand Millennium Business Bay located in Dubai - https://www.millenniumhotels.com/en/dubai/grand-millennium-business-bay-dubai/Discussing the holy month of Ramadan, the chef describes what it means, a time of reflection, a time of family, overall it is a lifestyle.The tents, the food, the Shisha, people love to try all of the small activities that happen during this time. For him, this year he has created a nostalgic “ Grandmother's corner “ where the chef transports people back to their childhood giving the guest the food they used to grow up with. Pre-dominantly the mezze is Anti-pasti, all vegetarian.A highly talented chef!To see check out all the latest news and to see what Chef Chabchoul is doing, you can go to his website - https://chefchabchoul.comDon't forget to subscribe and give the podcast a review, we are on all podcast steaming platforms.Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

A Dubai-based online banking platform has raised 13 million dollars - a record amount for a regional fintech seed round and their founder explained how COVID impacted their efforts. Plus, we talk unsolicited calls and emails - a survey says 59% of the population is frustrated with them. Where do you stand? And Apple 13 is in the works but will be without one key element. See omnystudio.com/listener for privacy information.

Новости на радио «Русские Эмираты» в Дубае: - Авиакомпания Air Arabia, первый бюджетный перевозчик Объединенных Арабских Эмиратов, перезапускает рейсы по маршруту Шарджа – Коломбо – Шарджа. - Российские производители продуктов питания представят свою продукцию на 26-й международной выставке продовольствия и оборудования для гостинично-ресторанного бизнеса и кулинарии стран Персидского залива «Gulfood 2021».

Like many countries across the world, consumers in the UAE are showing a clear preference for cleaner, more ethical and sustainable food. Eating and consumption habits are changing, what does this mean for the food and drink industry in the region? What food and nutrition trends are growing in the UAE in 2021? In this episode of Table Talk we investigate all this and more, joined by two experts on the UAE and its food supply and consumer habits, Ananya Narayan, Managing Director, Hunter Foods Limited and. Monique Naval, Senior Analyst, Euromonitor International. With host Stefan Gates they'll discuss how attitudes toward health, nutrition and wellbeing are developing, how this is impacting the food and nutrition trends that are growing in the UAE, and how the country intends to become food secure and sustainable. Ananya Narayan, Managing Director, Hunter Foods Limited Ananya Narayan, Managing Director of Hunter Foods, has been recognized in growing his family business rapidly in the Better For You gourmet, quality, healthier foods and snacks. Prior to joining Hunter Foods, he has worked in the hospitality industry, with Preferred Hotels & Resorts as Executive VP - Asia Pacific, Middle East and Africa for nine years, and with Hyatt Hotels Corporation as Director of Strategic Marketing prior to that. While he was at Preferred, he expanded his hotel portfolio drastically from 13 hotels to 191. Over the last 5 years, he has tripled Hunter Foods’ revenue and added over 20 export markets. His aim is to transform Hunter Foods into a leading major innovative and healthier foods and snacks manufacturer and supplier within the GCC and the world. He has a Bachelor of Science in Economics and a Masters in Marketing, both from Northwestern University, USA. Monique Naval, Senior Analyst, Euromonitor International Monique is a Senior Analyst with Euromonitor International in the UAE. In her current role, she is part of the global Food and Nutrition team that provides strategic recommendations to the world’s largest FMCG companies, shaping the food industry. She leads the Middle East and North Africa research and actively engages with main industry players. She creates datasets, authors annual reports, and is regularly featured as a thought leader in numerous local and international media outlets. Monique holds a degree in Communication Research and has over ten years’ research experience having successfully handled international projects with different industries such as Utilities, FMCG, Retailing, Banking, Government, Travel and International Development. A seasoned speaker, she has delivered keynote presentations in international conferences and webinars such as Gulfood, Yummex Middle East and ‘More than Food’ webinar hosted by the European Union. Gulfood 2021 Monique and Ananya will both be in attendance at Gulfood 2021, held on 21-25 February 2021 at the Dubai World Trade Centre. Gulfood 2021 gives food and beverage brands the perfect opportunity to:  Explore new markets: Open conversations with over 5000 suppliers from 198 countries around the world and discover new market opportunities from across the globe Increase profits: Source from one of the widest range of global F&B products, at the most competitive prices for your business. Join in discussion with the experts on the future of F&B: Learn about new and sustainable forms of producing and consuming food To find out more, visit Gulfood 2021 here (https://www.gulfood.com/)

This week’s Dairy Dialog podcast is taken from some of the interviews from Gulfood in Dubai recently.

This week’s Dairy Dialog podcast is taken from some of the interviews from Gulfood in Dubai recently.

With mounting concerns over US inflation failing to deter the markets from their recover after last week’s plunge in share prices, we ask: What happened? And why? As the dust somewhat settles following the market commotion over the past two weeks, the world appears to be taking a big, deep breath. This is a quiet week in Dubai, with only Gulfood occupying the country’s media. And, as the gang discover when they discuss the event, wholesale food exhibitions can be as dry as the wheat that the travelling salesmen have brought with them. Mobile World Congress, on the other hand, is expected to be more exciting. We discuss what can be expected when Samsung, Sony, et al., turn up in Barcelona this weekend to show off their latest gadgets.

At Saturday’s 'Stop the Flooding' Rally in Athlone, Irish Farmers Journal reporter Aine Hennessy spoke with farmers who have been badly affected by the recent flooding of the river Shannon. There, she also met IFA flood project chair Tom Turley and the three IFA presidential candidates Henry Burns, Joe Healy and Flor McCarthy.Markets specialist Phelim O'Neill discusses the consequences of a potential UK exit from the European Union for Irish farmers north and south of the border with digital editor Thomas Hubert.With two days to go to the general election, Irish Farmers Journal reporter Odile Evans caught up with independent candidate and farmer Michael Fitzmaurice TD at Ballinasloe mart.Patrick Donohoe and Pat O'Toole of the Irish Farmers Journal news desk discuss farmers' opinions on controversial levies, the IFA president's pay and the full-time farming requirement for the position, based on the findings of an exclusive RedC poll.Kenneth O'Brien, head of the 'Forgotten Farmer' group, speaks with farm finance specialist Peter Young at a meeting called to examine the situation of young farmers who fell through the cracks of support schemes.At the national potato conference, Amy Fitzgibbon speaks with Cliona Lynch of Kantar Worldpanel and Lorcan Bourke, potato sector manager with Bord Bia, about the state of Ireland's domestic potato market and ideas to boost consumption.At Gulfood 2016 in Dubai, Eoin Lowry meets Ornua's marketing director for the Middle East, Kevin Friel, about the new market opportunities for Irish dairy. He also speaks with John Spicer, ingredients sales manager for the Middle East, about the type of ingredients these new markets are demanding.Ciara Leahy talks to careers editor Mary Phelan about employment opportunities at the Irish Farmers Journal and open eir Agri Careers Fair in the RDS on 3 March.And ahead of this weekend's 6 Nations clash, former Irish rugby international John Hayes writes about his experience of playing the English in this week's Irish Country Living. He shares his memories with Joe Lenehan.

At Saturday’s 'Stop the Flooding' Rally in Athlone, Irish Farmers Journal reporter Aine Hennessy spoke with farmers who have been badly affected by the recent flooding of the river Shannon. There, she also met IFA flood project chair Tom Turley and the three IFA presidential candidates Henry Burns, Joe Healy and Flor McCarthy.Markets specialist Phelim O'Neill discusses the consequences of a potential UK exit from the European Union for Irish farmers north and south of the border with digital editor Thomas Hubert.With two days to go to the general election, Irish Farmers Journal reporter Odile Evans caught up with independent candidate and farmer Michael Fitzmaurice TD at Ballinasloe mart.Patrick Donohoe and Pat O'Toole of the Irish Farmers Journal news desk discuss farmers' opinions on controversial levies, the IFA president's pay and the full-time farming requirement for the position, based on the findings of an exclusive RedC poll.Kenneth O'Brien, head of the 'Forgotten Farmer' group, speaks with farm finance specialist Peter Young at a meeting called to examine the situation of young farmers who fell through the cracks of support schemes.At the national potato conference, Amy Fitzgibbon speaks with Cliona Lynch of Kantar Worldpanel and Lorcan Bourke, potato sector manager with Bord Bia, about the state of Ireland's domestic potato market and ideas to boost consumption.At Gulfood 2016 in Dubai, Eoin Lowry meets Ornua's marketing director for the Middle East, Kevin Friel, about the new market opportunities for Irish dairy. He also speaks with John Spicer, ingredients sales manager for the Middle East, about the type of ingredients these new markets are demanding.Ciara Leahy talks to careers editor Mary Phelan about employment opportunities at the Irish Farmers Journal and open eir Agri Careers Fair in the RDS on 3 March.And ahead of this weekend's 6 Nations clash, former Irish rugby international John Hayes writes about his experience of playing the English in this week's Irish Country Living. He shares his memories with Joe Lenehan.

Alcohol-free malt beverages are big business in the Middle East and there were plenty of varieties on show at Gulfood last week. Symrise brewmaster and category development manager Wilhelm Resanovic caught up with FoodNavigator at the show, where the company showcased a malty drink - without the malt.

Alcohol-free malt beverages are big business in the Middle East and there were plenty of varieties on show at Gulfood last week. Symrise brewmaster and category development manager Wilhelm Resanovic caught up with FoodNavigator at the show, where the company showcased a malty drink - without the malt.

Alcohol-free malt beverages are big business in the Middle East and there were plenty of varieties on show at Gulfood last week. Symrise brewmaster and category development manager Wilhelm Resanovic caught up with FoodNavigator at the show, where the company showcased a malty drink - without the malt.

Following his presentation at Gulfood 2012, Michael Schaefer, global head of consumer foodservice research at Euromonitor International, discusses how consumer foodservice operators are expanding their consumer reach and offerings to meet the needs of consumers in mature and emerging markets. In mature markets, outlets are reaching out to expand their daypart service, meeting consumers’ needs at all times of the day. In emerging markets, outlets are looking to expand their offerings to be more affordable, thus increasing traffic to lower income consumers.