Explore the vibrant Middle Eastern culinary scene with ‘The Pro Chef’ November 2012 issue. Discover updates on Chef JC and delve into the elegance of French cooking techniques. Learn about responsible seafood sourcing and ocean conservation in our ‘Fish Harm’ section. Plus, get a glimpse into the latest developments at Fairmont Palm. A must-read for culinary professionals and food enthusiasts interested in global trends and sustainable practices.

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