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Saudi artist Muhannad Shono to take part in California’s 2025 Desert X

Saudi artist Muhannad Shono to take part in California’s 2025 Desert X
Muhannad Shono, Desert X AlUla 2020. (Supplied)
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Updated 31 January 2025

Saudi artist Muhannad Shono to take part in California’s 2025 Desert X

Saudi artist Muhannad Shono to take part in California’s 2025 Desert X

DUBAI: Saudi artist Muhannad Shono has been selected to take part in the fifth edition of Desert X, the international site-specific art exhibition which will take place across California’s Coachella Valley from March 8 to May 11.

Produced by non-profit organization The Desert Biennial, the event will feature artistic talent from across Asia, Europe, the Americas and the Middle East.




Shono’s work, “What Remains,” explores the ever-changing nature of identity and land. (Supplied)

Curated by artistic director Neville Wakefield and co-curator Kaitlin Garcia-Maestas, the 2025 iteration will feature themes of temporality and nonlinear narratives of desert time.

Shono’s work, “What Remains,” explores the ever-changing nature of identity and land. The piece features long strips of fabric infused with native sand, allowing them to move freely with the wind. As the wind shifts, the fabric twists and reshapes while the sand forms dunes.




Muhannad Shono, "On this Sacred Day." (Supplied)

“The land of Desert X is no longer the mythical and endless expanses of the American West but has come to include the effects of our ever-growing human presence,” said Wakefield.

“Artists continue to be inspired by the idea of unadulterated nature but … they have also come to recognize that this is an idea and that the realities of the world we live in now are both more complex and contested. Time, light and space permeate every aspect of this work but so too does an urgency to find new sustainable approaches to living in an increasingly imperiled world.”




Desert X, California. (Supplied)

The full list of participating artists is as follows: Sanford Biggers, Los Angeles, California; Jose Davila, Guadalajara, Mexico; Agnes Denes, Budapest, Hungary; Cannupa Hanska Luger, Mandan, Hidatsa, Arikara and Lakota, b. Standing Rock Reservation, North Dakota, based in Glorieta, New Mexico; Raphael Hefti, Neuchatel, Switzerland; Kimsooja, Daegu, Korea; Kapwani Kiwanga, Hamilton, Canada; Sarah Meyohas, New York; Ronald Rael, Conejos Country, US; Alison Saar, Los Angeles, California; Muhannad Shono, Riyadh, Ƶ.


Book Review: The AI-Centered Enterprise

Book Review: The AI-Centered Enterprise
Updated 21 sec ago

Book Review: The AI-Centered Enterprise

Book Review: The AI-Centered Enterprise

What lies beyond ChatGPT for businesses?

In The AI-Centered Enterprise: Reshaping Organizations with Context-Aware AI, authors Ram Bala, Natarajan Balasubramanian and Amit Joshi argue that the next leap in artificial intelligence is not about flashy prompts, but rather perception, reasoning, and organizational transformation.

The book, published earlier this year, introduces the concept of “context-aware AI,” systems that do not just process information but understand it in real-time business scenarios.

These are tools that adjust to their environment, collaborate across teams, and make decisions with nuance; a significant step forward from today’s mostly predictive systems.

The authors, all professors and practitioners in the AI and analytics space, offer a clear roadmap for businesses to prepare.

Their proposed model, the “3Cs” — “Calibrate, Clarify, Channelize” — breaks down how leaders can align AI tools with company values, ensure teams understand how to use them, and direct efforts where they will have the most impact.

For readers in Ƶ, where AI is central to Vision 2030 initiative, this book can serve as a strategic lens.

While it does not focus on the region, its practical insights are useful for decision-makers looking to scale AI responsibly across sectors such as healthcare, logistics, and government services.

More guidebook than manifesto, “The AI-Centered Enterprise” avoids jargon and balances case studies with actionable ideas.

It will not dazzle readers chasing science-fiction futures, but it is a timely read for professionals who want to lead, not just react, in the age of intelligent systems.
 


WOOHOO, a restaurant operated by an AI chef, to open in Dubai soon

WOOHOO, a restaurant operated by an AI chef, to open in Dubai soon
Updated 24 min 59 sec ago

WOOHOO, a restaurant operated by an AI chef, to open in Dubai soon

WOOHOO, a restaurant operated by an AI chef, to open in Dubai soon
  • AI ‘Chef Aiman’ to create data-driven flavour combinations
  • The restaurant that bills itself as “dining in the future” is set to open in September

DUBAI: In Dubai, your dinner might soon come with a side of source code.
WOOHOO, a restaurant that bills itself as “dining in the future,” is set to open in September in central Dubai, a stone’s throw from the world’s tallest building, the Burj Khalifa.
Food at WOOHOO will be assembled by humans, for now, but everything else — from the menu to ambience to service — will be designed by a culinary large-language-model called “Chef Aiman.”
Aiman — a portmanteau of “AI” and “man” — is trained on decades of food science research, molecular composition data and over a thousand recipes from cooking traditions around the world, said Ahmet Oytun Cakir, one of WOOHOO’s founders.

Food prepared using the recipe from "Aiman", the AI Chef is served on a plate, at the Trove Restaurant in Dubai on July 8, 2025. (REUTERS)

While Chef Aiman can’t taste, smell or interact with his dishes like a chef normally would, the model works by breaking cuisine down to its component parts like texture, acidity and umami, and reassembling them into unusual flavour and ingredient combinations, according to Aiman’s developers.
These prototypes are then refined by human cooks who taste the combinations and provide direction, in an effort led by renowned Dubai-based chef Reif Othman.
“Their responses to my suggestions help refine my understanding of what works beyond pure data,” Aiman explained, in an interview with the interactive AI model.
The goal, Aiman’s creators say, is not to supplant the human element of cooking but to complement it.
“Human cooking will not be replaced, but we believe (Aiman) will elevate the ideas, creativity,” said Oytun Cakir, who is also chief executive of hospitality company Gastronaut.
Aiman is designed to develop recipes that re-use ingredients often discarded by restaurants, like meat trimmings or fat, he said.
Longer term, WOOHOO’s founders believe Aiman could be licensed to restaurants across the globe, reducing kitchen waste and improving sustainability. (Reporting by Luke Tyson Editing by Ros Russell)


Elie Saab blends 19th-century romance with red carpet precision in fall couture

 Elie Saab blends 19th-century romance with red carpet precision in fall couture
Updated 10 July 2025

Elie Saab blends 19th-century romance with red carpet precision in fall couture

 Elie Saab blends 19th-century romance with red carpet precision in fall couture

PARIS: Elie Saab, the Lebanese designer long favored on the red carpet, returned to familiar territory on Wednesday, with fall haute couture — and did so unapologetically.

In Paris, fashion insiders gathered among marble columns as models descended a gilded stone staircase to the strains of harpsichord music, setting the tone for a collection steeped in historical romance.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Saab leaned into his signature codes: sumptuous velvets, gowns gathered at the back, and pearl and jewel-adorned chokers. Floral appliques — another hallmark — blossomed, anchoring the collection in the femininity that has defined the house for decades.

This was a particularly thoughtful collection, evoking romantic silhouettes from the turn of the 19th century in Europe. The soft draping and historical references gave the show a sense of emotional depth beyond its surface opulence.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Macaron hues — nude, rose pink, water blue, and mint — punctuated by imperial black and gold, set off bold blooms across brocade and print, infusing the collection with romantic vibrancy. Among the standout pieces were gowns with cascading trains and bejeweled details, encasing the body in a kind of luxurious cage.

Saab said the collection — dubbed “The New Court” — was “a sumptuous playground for the modern queen — one who plays by her own rules.”

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Though luxury and opulence may be Saab’s well-trodden path, he showed that consistency remains its own form of artistry.

Saab’s couture is less about surprise and more about control — control of silhouette, embellishment, and fantasy. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

If the show felt familiar at times, it was also undeniably polished — a standout collection that reminded audiences why Saab’s world of embellished escapism continues to resonate.

It’s a formula that keeps Hollywood coming back. Angelina Jolie, Gwyneth Paltrow, Sarah Jessica Parker, Marion Cotillard, Penélope Cruz, Charlize Theron, Emmanuelle Béart, Sophie Marceau, Beyoncé, Maggie Cheung and Diane Kruger have all stepped onto the world’s biggest stages in Saab’s gowns — a testament to a house where fantasy and glamour are always in season.


Uncovering hidden meanings with Saudi artist Lulwah Al-Homoud

Uncovering hidden meanings with Saudi artist Lulwah Al-Homoud
Updated 10 July 2025

Uncovering hidden meanings with Saudi artist Lulwah Al-Homoud

Uncovering hidden meanings with Saudi artist Lulwah Al-Homoud
  • The Saudi artist talks spirituality, geometry, and creating a new visual language

DUBAI: Despite her love for art, Lulwah Al-Homoud didn’t set out to be an artist. But last month her work — rooted in geometry, Arabic calligraphy, and deep spiritual reflection — was on display at one of Europe’s most cutting-edge digital art events. 

The Saudi artist was featured at this year’s edition of The Digital Art Mile in Basel, Switzerland, (which ran alongside Art Basel) presented by the Sigg Art Foundation. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Her featured work comes from her series “The Language of Existence”  — a reimagined Arabic alphabet that uses geometric patterns inspired by Islamic art.  

“I created different geometric shapes assigned to each letter,” Al-Homoud says. “I kind of created a new language that cannot be read, but can be felt more.”  

“The Language of Existence” is a perfect representation of Al-Homoud’s work in general. “I was always drawn to calligraphy and Islamic geometry — we all see these beautiful (writings) and patterns, but we don’t know the meaning behind them,” she says.  

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

It was while pursuing her master’s in arts at London’s Central Saint Martins that Al-Homoud really began to dig into that meaning, studying geometry and calligraphy inspired by Islamic art and learning how they were developed over centuries by different cultures.  

Her path to that master’s was not straightforward. “I was always an artist inside — always drawing portraits and landscapes — but I wanted to have a career,” she says. “My family, especially wanted me to be a woman who has a career and who helps her society and all that.” She gained a bachelor’s degree in sociology, and — in the late Nineties — began studying visual communication design in London before moving on to her master’s.  

Al-Homoud began her working life curating exhibitions for Middle Eastern artists and calligraphers in London, something that helped her discover her own artistic voice. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

“When I learned about the sophisticated ideas behind Islamic art and geometry, I said, ‘That’s what I want to do.’ Because I felt that it was more of a universal language and it’s also where art and science meet,” she says. “I felt I wanted to do something with meaning.   

“I wasn’t thinking of exhibiting my work at all, but someone discovered my sketches and said, ‘Your work is great. You have to show it.’ And that’s where it all began,” she adds.  

Despite that initial encouragement, Al-Homoud says it wasn’t easy to establish herself as an artist in London in the early 2000s. Partly because people often made assumptions about her before even talking to her, based on her ethnicity and religion.  

“When I did exhibitions, they would come and ask me the wrong questions — they wouldn’t look at the art and relate to it,” she says. “It took time for people to realize that artists speak a universal language. Art really brings people together, while the world (wants to impose) divisions and categorization.”

While her art may have universal appeal, it is also heavily inspired by Al-Homoud’s personal beliefs.

“I (learned about) and met a lot of people in the art field who were using this calligraphy and geometry,” she says. “I feel this kind of art really reflects your spirituality more than any other, and this is the reason why Muslim artists kept doing it for all these years,” she says. “That’s why people say (that creating) it feels peaceful.”

Al-Homoud is also focused on helping the next generation of the Kingdom’s artists. She has founded an art center in Riyadh called Isdar, dedicated to teaching fine art and printing and to inspiring young artists.

“I feel it’s my time now to give. I had an experience that wasn’t that easy — it’s much easier now for artists in Ƶ. But you need to educate them to be good artists, not just artists,” she says. “When you come to our space, you see me as a collector, as an educator, as an artist, and as a curator. I’m hoping to have a small museum in the future as well.”

Al-Homoud urges aspiring artists to be patient, and to be honest about their abilities and goals. And, most importantly, she says, “Stay humble. One of the greatest things I have learned from studying Islamic art is to be humble, no matter how successful or how big your name is.”


Recipes for Success: Chef Tomlin George Graham offers advice and a tasty jerk chicken recipe 

Recipes for Success: Chef Tomlin George Graham offers advice and a tasty jerk chicken recipe 
Updated 10 July 2025

Recipes for Success: Chef Tomlin George Graham offers advice and a tasty jerk chicken recipe 

Recipes for Success: Chef Tomlin George Graham offers advice and a tasty jerk chicken recipe 

DUBAI: Chef Tomlin George Graham began his career 16 years ago, but his love for cooking started long before that — at home in Jamaica. Graham was raised in a family where recipes and techniques were passed down through generations, and he discovered his passion for food early.  

Graham’s career has taken him across the globe, from working for Carnival Cruise Line in the US to leading kitchens in Qatar and serving as a private chef to the governor general at King’s House in Jamaica. He also played a key role in opening a Jamaican restaurant in Qatar.  

He is now based in the UAE, serving as head chef at Ting Irie, which has branches in Dubai and Abu Dhabi, and bills itself as the country’s first Jamaican restaurant and lounge. 

When you started out, what was the most common mistake you made?  

Not following recipes in the proper order. The end results were always less than ideal, but, honestly, also quite amusing. 

 What’s your top tip for amateur chefs? 

Taste frequently while cooking. It helps you understand how flavors are formed and will also help you become experienced at adjusting herb and spice amounts. Also, keep an open mind and soak up as much knowledge as you can from other cooks. 

What one ingredient can instantly improve any dish? 

Garlic. It’s rich and aromatic and it can be used in multiple forms — raw, sautéed, roasted, powdered or fermented — at different cooking stages.  

 What’s your favorite cuisine or dish to order?  

I actually tend to dine out to find inspiration for my dishes. Exploring different cuisines keeps my palette fresh and can spark creative ideas in the kitchen. Japanese cuisine, in particular, is a treasure trove. The clean but complex flavors, the seasonal ingredients, the care in presentation… it always inspires me. 

What’s your go-to dish if you must cook something quickly at home? 

Fried chicken is a true delight. It hits all the right notes. It’s crispy, savory, juicy, and incredibly satisfying. The contrast between the crunchy, seasoned crust and the tender, flavorful meat is almost irresistible.  

What customer behavior most annoys you? 

I’m doing something I love, so I don’t usually get annoyed. However, customers being disrespectful or aggressive makes it harder for everyone to do their job. Customers who misunderstand their dietary restrictions can also be tricky to navigate. For instance, someone might say they’re a strict vegetarian, but then mention they eat fish — implying that they’re actually a pescatarian. 

What’s your favorite dish to cook? 

I have a few: Caribbean-style curried goat, jerk chicken and roasted fish. Each one carries unforgettable flavors, but also memories of home, family gatherings, the people I love and the moments we’ve shared together. For me, food is much more than nourishment; it’s a way of staying connected to my roots, my culture and the ones who matter the most. And that’s part of the reason why we also integrated those dishes into the Ting Irie menu. 

What’s the most difficult dish for you to get right?  

With any dish, it’s all about understanding the ingredients and how they work together. Once you get that, following the recipe becomes second nature. For me, pâté is challenging. It requires precise technique, delicate ingredients like liver or foie gras, and a time-consuming preparation process. Traditional pâtés often involve curing, baking and resting over several days.  

As a head chef, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laid back? 

I run my kitchen with discipline and intensity. I believe a kitchen, much like the military, relies on structure, clear communication and accountability. I might raise my voice when necessary — but it’s never out of ego; it’s to uphold standards and keep the team focused during high-pressure moments. There is a deep camaraderie that forms when you’re creating under pressure, and I make sure that passion and pride are always part of the process. 

Chef Tomlin’s jerk chicken  

Ingredients

Whole chicken - 1500g 

Pimento -20g  

Scotch bonnet-10g 

Cinnamon powder -5g 

Ginger -15g 

Fresh thyme-20g 

Escallion-15g 

Garlic-10g 

White onion-10g 

Soya sauce-10ml 

Chicken spice -10g 

White vinegar -15ml 

Method: 

Remove the tail from the chicken, then cut the chicken in half vertically, having the breast, wing, thigh and leg on each half. 

Wash the chicken and set it aside  

Measure all herbs and spice and set them aside  

Wash the thyme, escallion, garlic, ginger, white, onion, scotch bonnet and add them all to a blender with 15g of pimento, 15g thyme, soya sauce, chicken spice, cinnamon and blend for 1 minute. 

Add the blended mixture to the cut chicken and gently rub and marinate the chicken until it is fully coated (for the best taste, leave to marinate for at least 24 hours before cooking). 

On the grill turn on medium heat, add the remaining 5g pimento, 5g thyme and add the chicken on grill for smoking. Close the grill and let the chicken smoke.  

Turn the chicken every 15 minutes to ensure even cooking and prevent burning, until the internal temperature reaches 165°F. 

Serve with sides of your choice.