Chef Ahmad Issam Maadarani
Chef Ahmad Issam Maadarani
Name: Ahmad Issam Maadarani
Professional Title: International Culinary Arbitration Expert & Gourmet Specialist
Position: President of the International Union of arab Master Chefs
Specialization: Culinary Arts – Gourmet Science – International Arbitration – Food Safety – Restaurant & Hotel Management
Profile
Chef Ahmad Issam Al-Maadarani is one of the most distinguished figures in the field of culinary arts and international arbitration. He has become a global reference in dish evaluation, gourmet analysis, and food safety according to international standards. His vision combines culinary creativity with modern science, making him a key contributor to the development of culinary and arbitration standards at both the global and Arab levels.
Experience & Achievements
✔ President of the International Union of Arab Master Chef s , promoting the global recognition of Arab chefs.
✔ Certified International Culinary Judge, specializing in assessing dish quality based on professional gourmet standards.
✔ Lecturer & Speaker at international conferences on arbitration and food safety in multiple countries.
✔ Developer of AI-Based Food Evaluation Methodologies, incorporating scientific tasting principles.
✔ Published Author of Research & Articles in food psychology and sensory tasting.
✔ Restaurant & Hotel Management Consultant, expert in HACCP and ISO 22000 food safety systems.
✔ Judge in Prestigious International Culinary Competitions, contributing to the creation of innovative arbitration standards.
Publications & Books
Chef Ahmad Al-Maadirani has an outstanding academic legacy with 126 books on culinary arts, arbitration, and food safety. Some of his most notable works include:
📘 "From Culinary Experts to International Judges: A Guide to Culinary & Gourmet Arbitration" – A comprehensive manual for setting precise arbitration standards in global culinary competitions.
📘 "The Philosophy of Food: Between Flavor & Sensation" – A deep study on how flavors affect the brain and senses.
📘 "Lebanese Cuisine: A Delicious Journey from the Ancients to the Present" – Documenting the history and evolution of authentic Lebanese cuisine.
📘 "Food Deterioration & Foodborne Diseases" – An analytical approach to food safety and disease prevention.
📘 "Hygiene & Safety Standards in Professional Kitchens" – Guidelines for ensuring a healthy and safe work environment in kitchens.
📘 "International Culinary Arbitration Standards" – A definitive reference for setting precise standards in culinary competition judging.
📘 "Gourmet Science: Between Flavor & Perception" – A comprehensive study on how flavors influence human cognition and emotions.
📘 "Restaurant & Hotel Management According to Global Standards" – A practical guide for restaurant owners and hotel managers to enhance performance and quality.
📘 "Food Safety: ISO & HACCP Standards" – A detailed analysis of how to implement the highest food safety standards in restaurants and hotels.
📘 "The Art of Tasting & Dish Evaluation" – A specialized book teaching chefs how to analyze dishes in terms of taste, texture, and aroma.
📘 "Arab Cuisine: Between Heritage & Modernity" – A journey through the history of Arab dishes and their evolution over time.
📘 "Creativity in Culinary Arts" – A study on innovative cooking techniques and how to transform simple ingredients into extraordinary culinary experiences.
📘 "The Connection Between Psychology & Food Experience" – A research study on how emotions and psychological states affect the enjoyment of food.
📘 "The History of Cooking Across Civilizations" – A book documenting the evolution of culinary arts from ancient times to the modern era.
Education & Training: Over 136,000 Students Trained Since 2018
Since 2018, Chef Ahmad Al-Maadirani has trained more than 136,000 students in culinary arts and international arbitration, making him one of the most influential figures in global culinary education. Notably, 80% of these students received their training for free, as part of his mission to empower young chefs and spread culinary knowledge without financial barriers.
🔹 Professional Training Programs covering the fundamentals of cooking, arbitration techniques, and food safety.
🔹 Preparing Arab Chefs for participation in top international culinary competitions.
🔹 Scholarships for Talented Chefs from various countries.
🔹 Educational Initiatives to promote awareness of food quality and safety.
Sustainability in Culinary Arts
Chef Ahmad Al-Maadirani has integrated sustainable development principles into culinary arts by promoting the use of local ingredients and minimizing food waste.
✔ Speaker at International Conferences on arbitration, food safety, and sustainability in kitchens.
✔ Strategist for Sustainable Restaurant & Hotel Management, focusing on reducing carbon footprints.
✔ Published Research on food psychology, sensory tasting, and sustainable cooking.
Vision & Mission
Chef Ahmad Al-Maadirani believes that culinary arts are not just about preparing food but creating a holistic experience that blends science and creativity, affecting the senses and memories. He aspires to redefine culinary arbitration with a scientific approach that prioritizes quality, innovation, and the psychological impact of flavors.
Global Influence
🌍 A Key Reference in International Culinary Arbitration.
🌍 A Major Contributor to Food Safety Standards & Risk Analysis.
🌍 Advancing Future Culinary Curriculums by integrating modern technology and artificial intelligence.
Quote from Chef Ahmad Maadarani:
"Culinary arts are not just about cooking food; they are a comprehensive science that influences senses, emotions, and culture. Great chefs understand that every dish tells a story, and culinary arbitration itself is a science that requires precision and creativity."
— Report by the Union Magazine Team
