“I would say very much ‘back to basics’.
“This implies quality ingredients and a major focus on good taste; and most of all, it’s back to reasonable and fair portions at reasonable prices — a bit more value for money.
“What I also see fading away is molecular cooking; things are going back to very natural, seasonal products with much more simplified dishes, ones you would usually get in a bistro.
Story continues below 
| Advertisement |
“Like one of my favourite sayings in life: less is more!”
Uwe Micheel
Director of kitchens at Radisson Blu Hotel Dubai Deira Creek and president of the Emirates Culinary Guild
Search our database of more than 2,700 industry companies
Apr 20, 2010 , United Arab Emirates
Where will the next step in the culinary whirlwind take us? From bubbling liquid hydrogen molecular delicacies to Japanese robotic chefs, it's a very difficult journey to navigate. One point which will remain clear though is the emphasis on the use of excellent produce. Being from North America,...