All posts by Keith Perena

She ‘just got on with it’ to help her child win the battle against cancer

By Sara Sadik

Any mama’s heart skips a beat with a bad scrape, unexpected fall or an extra careful doctor who orders another X-ray.  All of a sudden words like, Acute Lymphoblastic Leukemia, ironically abbreviated ALL, filled the air. With no planned preparation or pointless small talk, Reem plunges head first into the middle of it all and says, “Zoanne had leukemia.” I know that I’m here to get her story and try to capture a part of it, if even a tinge of it. But it is still shocking to hear. I swallow thickly but she barely blinks. She has had years to digest this and  share her story.  Her daughter Zoanne was six at the time and is now on the edge of those memorable teenage years.

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Forget dynasty, Priyanka has mass appeal of her own

By Bikram Vohra

Now that the Indian Republic Day parade has refreshed the country’s passion and patriotism and like a flavoured mint at least temporarily removed the sourness of political bickering from our mouths we can be a bit more dispassionate in our collective excitement to anoint Priyanka Gandhi as the find of the century. Her arrival on the stage with the first official appearance on Monday being a huge success there is little doubt she is now the face of the Congress.

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If you’re in a car accident, you’ll need that Dubai Police app

By Keith Pereña

had read on a car forum that getting into an accident is one of the milestones a driver has to pass. At first, I thought it to be morbid and shrugged the idea off, thinking that if I followed what I learned in driving school about being safe, I should be fine. But when a heavy mixer truck hit the back of my hatchback a couple of weeks ago, those safety lessons went through the window.

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French chef in Bahrain plates like a famous American artist

By Karen Ann Monsy

With his shock of salt and pepper hair, Yann Bernard Lejard is unmistakable in a crowd. But then, he’s usually the one surrounded by a crowd in fine dining settings. The French executive chef at The Ritz-Carlton, Bahrain, is best known for being something of a Pollock of the restaurant world. Like the famed abstract expressionist painter, Yann too is lauded for his plating techniques that involve pouring or splashing ‘sauces’ in a style most reminiscent of Pollock’s own. Regularly invited abroad to demonstrate his skills, Yann is happy to plate his dishes with a heaping side of drama that often involves jumping, tossing and blowing techniques that make SaltBae look rather tame. It’s all about bringing high art to the table, he says — and it’s enough to make everyone whip out their phones for the show, every single time. Excerpts from an interview:

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