The Pro Chef Middle East – April-June 2014

The Pro Chef Middle East – April 2014
English | 52 Pages | PDF | 12.27 Mb

The Pro Chef Middle East – May 2014
English | 52 Pages | PDF | 11.76 Mb

The Pro Chef Middle East – June 2014
English | 55 Pages | PDF | 12.20 Mb

It’s about food. Seriously.

Unlike other F&B trade magazines, The Pro Chef Middle East focuses on chefs and their inspiration, allowing them to demonstrate their talents as well as providing a platform for skill transfer, produce knowledge and recipe development. And, unlike other food magazines aimed at the amateur cook, it will provide enthusiastic fine diners with a real insight into the world of the professional chef, inspiring them to visit restaurants and develop their own cooking techniques and menus. For both communities, it’s a resource of new products and equipment. And for suppliers and manufacturers wanting to reach both a professional front and back of house audience and a keen amateur community, it’s an irresistible mix. The Pro Chef Middle East is a food magazine like no other in the regional market, aimed exclusively at a knowledgeable and high spending audience, interested in everything from quality knives or kitchen equipment to premium produce and speciality ingredients. If you’re serious about food, this is the place to be.

Readership

Circulation is to named industry professionals in 4- and 5-star hotels (and equivalent freestanding restaurants), going to the following:
•Head and Executive Chefs
•Outlet Chefs, Banqueting Chefs, Catering Chefs and Sous Chefs
•Head Sommeliers and Maitre D’s
•F&B Managers
•Senior hotel management

Circulation is also by paid subscription to serious amateurs