Do you like operating in the DANGER ZONE?! What about the Liquid Nitrogen danger zone, which is boiling point at -220 degrees! The artic seems like the Sahara next to this bad boy!! Challenging the traditional ideas and styles of cooking and eating, step inside the kitchen with Younghotelier.com as we see the instruments and experimental techniques of the laboratory used in the kitchen!! I bet you...

Cocktails, Mocktails and Candy Floss Cocktails?! Have you ever eaten your Jack Daniels & Coke! Well you can! Younghotelier.com approaches a random passer by in Tang Restaurant Dubai to try out one of their signature molecular cocktail, the Molecular Pisco which uses Tequila, Candy Floss and liquid Nitrogen! Tang is the only restaurant in the Middle East to employ molecular gastronomy not just ...

We take a look behind the scenes at the world of Molecular Gastronomy at Tang Restaurant Dubai, the only one of it’s kind in the Middle East that employs these techniques and philosophy. A two part interview with Chef de Cuisine Stuart Sage, who talks about his career, molecular gastronomy, trend-setter chefs, offers advice to young people looking to make their mark in the kitchen and also l...

An interview with Hotel Housekeeping Supervisor, Magdalena Sabiniano at the Ritz Carlton Dubai. Magdalena a.k.a Maggie a.k.a “Supermum” is also the winner of the “Hotel Houskeeper of the Year” award at the Middle East Hotelier Awards 2007. Watch Part 1 of the interview above…Part 2 continues below. Video 1: Are you irate at the thought of sitting at a desk on a daily...

Are you looking for a way to see the world while experiencing a diverse industry? Combine Passion with travel, experience a different day every day in an environment that has phenomenal demographic changes on the horizon and presents unlimited opportunities? What do the youngsters of today make of the hospitality industry and why do they choose this ever changing and challenging career path as a ...