Life

by Sarah Joseph
9 mins ago

Summer has finally arrived and with that comes the warmth of hosting gatherings at home rather than being outdoors. With a few décor pieces to add, transforming your abode has never been easier.
By infusing the calming elements of summer, anyone can add a few décor pieces to completely revamp their space.
So, as temperatures rise, it’s time to embrace the season’s ecelectic energy and infuse your living spaces with a breath of fresh air. Embracing what suits your home the best can be a hassle – from figuring out what colour suits your rooms the best to what furniture looks best in your living space, the options are seemingly endless.
Sometimes, it can be as simple as adding a cute seashell-shaped throw pillow or switching out your plates for ones with a colorful pattern to transform your home into the summer oasis of your dreams.
Each of these pieces, can make a splash throughout the joy-filled month, trust us when we say there are plenty of choices that are *add-to-cart worthy*.
For the host or the bachelor, try a fresh color scheme or incorporate new materials as the season changes. Start small and focus on one area of a room, or if you’re feeling bold, transform the whole room into a summery haven. This extra special and extra hot time of year is also the perfect time to embrace decor inspired by coastal design, like beachy color palettes and nautical nods, and tropical motifs, like summer fruit and palm leaves galore. Hence, Spruce up your dining area with our best summer decór ideas—from table setting and furnishing inspiration to mesmerising lighting touches for an escape without taking a long-haul flight. Without spending too much, it’s always easy to add a few touches to make your home a relaxing haven.
If you’re looking to revamp your space, you’re in the right place as we can allow you to elevate your home’s style and create a refreshing retreat for yourself.

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Images: Supplied & Feature Image: Instagram @baliplume More

Life

by Amy Sessions
3 hours ago

Welcome to The Travel Issue.
This issue encourages you to indulge your Wanderlust. If you’re traveling over summer – enjoy. If you’re staying at home- make this issue your go-to for daytime dreaming of the next adventure.
wanderlust/ˈwɒndəlʌst/nouna strong desire to travel

The Dream
Amanoi – Ninh Thuan, Vietnam
Claiming a spectacular stretch of Vietnam’s coastline within the verdant embrace of Nui Chua National Park and UNESCO Biosphere Reserve, Amanoi is a natural paradise overlooking Vinh Hy Bay. From its remote location – a rich and diverse mosaic of ecosystems – the resort’s clifftop restaurants and pool, lakeside Aman Spa and private golden sand beach, offer limitless opportunities for outdoor exploration, cultural immersion and serene time out.

July/August’s – The Travel Issue – Indulge Your Wanderlust  – Download Now 
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Two new long-term visas have launched in Abu Dhabi.

A new programme known as Thrive has now been launched in UAE’s capital allowing all talented professionals, students and investors to settle down with their families.
As per the initiative’s criteria, certain sectors including culture, healthcare, research and development (R&D), real estate and other special talent sectors will be considered eligible for the Golden Visa.

Thrive #InAbuDhabi launches, with long-term visas and paths to citizenship to empower talent working, creating and studying to make the emirate their home, contributing to growth in #AbuDhabi’s priority sectors. pic.twitter.com/GVzFBS5SlT
— مكتب أبوظبي الإعلامي (@admediaoffice) February 11, 2021

A breakdown, per the TAMM Golden Visa website, of the criteria includes the following.
10-year Investor Visa
A minimum Dhs2 million capital deposit in an investment fund/bank account inside Abu Dhabi.
Established a company of Dh2 million or more in Abu Dhabi or a partner in an existing or a new company with a financial contribution of at least Dh2 million.
Own a company that regularly pays federal government taxes of Dhs250,000 per year or more.
Be a partner in a company that pays federal taxes, with a financial contribution of at least Dhs250,000 in taxes per year or more.
Investments must be retained for at least two years after the visa has been issued.
5-year Real Estate Visa
Invest in a property of a gross value of not less than Dh2 million.
If the property or portfolio of properties are mortgaged, the minimum cash down payment of Dhs2 million of the value is required to be eligible for the visa.
The investment must be retained for at least two years after the visa is issued.
Entrepreneurs can get a 5-year visa if:
An existing project with a capital of a minimum of Dhs500,000
An approved accredited business incubator in Abu Dhabi
High School students can get a 5-year visa if:
They’ve achieved high grades from a high school in Abu Dhabi.
Have a recommendation from the Ministry of Education
University graduates can get a 10-year visa if:
It’s from an accredited university in Abu Dhabi
The student has a cumulative GPA of at least 3.8
More information regarding the initiative can be found on tamm.abudhabi
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As 2020 draws to a close, after a difficult year many will be welcoming the New Year with open arms. […]
The post Sheikh Mohammed’s uplifting message about the UAE as 2020 draws to a close appeared first on Emirates Woman. More

May’s – ‘The Fragrance Issue’ – Download NowWith out-of-this-world Burj Khalifa views and a fusion of fragrant ingredients, CÉ LA VI Dubai’s executive chef Howard Ko discusses why this sky-high restaurant is the culinary hotspot everyone needs to visit.Can you talk us through your career history?I have worked in hospitality my whole life and have never done anything else. I began at 15-years-old washing dishes and making sandwiches and then went to Cordon Bleu in Pasadena, California for baking and pastry. I worked as a pastry chef for a year and then went to The Culinary Institute of America in Hyde Park, New York City. From then on, I only worked at Michelin Star restaurants for about 14 years. Restaurant Daniel **, Picholine **, DB Bistro Moderne, because I wanted to experience high volume, Melisse Restaurant **, French Laundry *** and Restaurant at Meadowood ***. I always believed I was never good enough, I think that’s why I always worked on my craft and worked at great restaurants, rather than looking at a paycheck. On my vacations, if I had any free time, I would stage at restaurants as well, these include; Saison ***, Benu***, Atelier Crenn***, Alinea*** and Dabous*. Until this day, I still feel I don’t know enough and push to get better and will always have this need to get better at my craft.Where does your love for food and cooking come from?I love how food can make you feel. When you get to a certain point in your craft you can make a dish that can invoke emotion. By making something that can bring a person back to their childhood, and intrigue by the way the dish is presented with tableside service. When you have the perfect bite that makes you just want one more during a tasting menu, is when you know you nailed that dish for the guest.What do you love about what you do? I love mentoring young chef. It’s our responsibility to pass on knowledge and share your philosophy with your cooks to make a lasting impression and to have that legacy, so when it’s their turn to become chefs, they will remember lessons and take that with them forever. I love seeing how they improve and grow as chefs with confidence. I always tell my team that I hope to read about them one day in an article, it would make me very proud because I know they have it in them. I also tell the women in my kitchen the harsh reality that it is a male-dominated profession and I encourage and empower them every day. I want to be there for them to let them know they have what it takes to be good as anyone if you put in the work.What brought you to Dubai? Chef Joseph, CÉ LA VI Group Executive Chef, was my friend and roommate when we worked at Restaurant Daniel in 2006 – I was 20-years-old at the time. We were so young back then but always kept in touch. I was an Executive Chef for a Hotel and opening restaurants in San Francisco and one day I get a call from Chef Joey and he offered me the position to open CÉ LA VI Dubai. It was a scary thought, literally being on the opposite side of the world but I am so grateful I took the opportunity. I also have a great supporting cast at CÉ LA VI from my GM David Lescarret, Marketing Manager Hoda Ghavidel, Guest Relations Manager Ettiene Du Plessis, Assistant GM Will Leekulcharoen who are all great teammates that support me.How does the food and beverage industry here differ from other places around the world? I think the F&B industry here in Dubai is amazing. It is still a young culinary city, but people are evolving in taste and are more open to a wide range of flavour combinations. So, chefs here are being more and more adventurous with their cuisines and flavours.What are the hero dishes, in your opinion, at CÉ LA VI?I think it’s the black truffle sushi rice risotto with butternut squash, beech mushrooms and parmesan foam. It has been a hit and seems to be the fan favourite.The menu you’ve created fuses a lot of fragrant ingredients together – how do you curate them together?  I read a lot, not only cookbooks but also about the history of food. I think you need to understand traditional gastronomy before you can really evolve something new. Understanding how people eat in different cultures to different flavour profiles of each culture, makes you understand food on another level to develop dishes that makes sense. For you, is the process that goes into curating new menus and new dish ideas?I am very collaborative with my menu, with every chef in my kitchen. I always ask what they think when they try new dishes. I also encourage them to come up with ideas that we can work on together, so they can get better. During my time at the French Laundry with 3 Michelin stars, the menu would change every day. I think of looking at different cultures, traditions, and then flavour components. My 14 years of experience gives me a broader perspective and makes me look at food in several different scopes. It’s not only the flavour combinations but also how you treat an ingredient.For example, smoking and drying out a leg of lamb for 3 years so you can shave it like bonito flakes, or serving a guest a dish of heirloom beans and braised seaweeds in a roasted turnip broth. Or, serving the piece of lamb that you have spent 3 years perfecting shaved tableside into your beans to give you an intensified lamb essence, these are the details that create one-of-a-kind dishes. Who would you say your Chef inspiration is?All the chefs I have worked for, I have a little part of them inside me. Sal Marino was my first chef who is still my mentor. Josiah Citrin from Melisse, Timothy Hollingsworth who people know from winning Final Table, and Christopher Kostow from The Restaurant at Meadowood, who showed me how to really think of ingredients and dining experience in a different way.What are the hurdles you’ve experienced during your career?When you’re really passionate about something, you have to make that your main concern in life. I’ve missed out on so much with friends and family, but it was essential at the time to grow into the chef I am today. On the opposite end of the spectrum, what are the milestones? The knowledge I have gained from all the work I put in. Friends I have made throughout the years, being in the position I am in now coming from a really bad neighbourhood in Los Angeles. I am grateful that my sacrifices to always strive to do better is paying off.What do you see next for CÉ LA VI Dubai?CÉ LA VI Dubai to be one of the best culinary destinations in Dubai! We’re recognised for being at the top of our game after such a short time, which is so great to be a part of. I want to make an impact in the city, that can’t go unnoticed.The Hero DishesCrispy Kale SaladRocket arugula, petite carrots, beetroot, peanuts, Thai lime vinaigretteRoasted Black CodSweet corn pudding, grilled spring onions, miso beurre blancBlack Truffle “Sushi Rice” RisottoButternut squash, Shimeji mushrooms, Parmesan mousseRoasted Chilean Sea BassYuzu kosho seaweed brown butter, girolles, rock shrimp, grilled savoy cabbage and bonito creamGrilled Spanish OctopusConfit potato, demi-sec tomato, smoked pimentón, squid ink vinaigretteMay’s – ‘The Fragrance Issue’ – Download Now– For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and InstagramImages: Supplied More