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History and Culture: Perceptions of Egypt (The Narrative Summit 2025)
A few weeks ago, What I Did Next partnered with the 2025 edition of The Narrative Summit which was held at the breathtaking Soma Bay. Today, I’m delighted to share my panel discussion where we explored perceptions of Egypt through a historical and cultural lens, a subject that is...
The importance of strength training, with Roar Fitness’ Sarah Lindsay and Jordan Bunting
Co-host Tiffany Eslick sits down with Roar Fitness’ Sarah Lindsay and Jordan Bunting to understand the importance of strength training and how it helps build confidence and resilience. They share why it’s so important to integrate training, nutrition and recovery, and share some tips of beginners. Nourish by Spinneys:...
“Don’t be afraid of monotony and repetition,” with Revolver’s Chef Jitin Joshi
Co-host Devina Divecha sits down with Chef Jitin Joshi, Chef Partner at Revolver Singapore’s first outpost in Dubai. They talk about his journey from aspiring doctor to acclaimed chef, Revolver’s live fire and open-kitchen approach to dining, and why they’ve installed a DJ mixer inside the kitchen!...
Fatenn Mostafa Kanafani
Fatenn Mostafa Kanafani has led a life full of twists and turns. Her career trajectory has seen her go from being a successful marketer with Procter & Gamble to being instrumental in the success of the relaunch of Ahram Beverages, leading to its eventual sale to Heineken in 2002. What...
A Resilient 2024 and the Outlook for 2025
In this episode, host Abdulrahman Bafaraj, Project Director at EWEC, is joined by Laura Thomson, General Counsel, and Ali Al Nuaimi, Head of Business Continuity Management, for a wide-ranging discussion on EWEC’s achievements and the company’s strategic priorities for 2025. The Current: A Resilient 2024 and the Outlook...
“I have a bit of a fetish for tomatoes,” with Six Senses Zighy Bay’s Chef Walter Butti and Chef Marco Pohlner
Join co-host Tiffany Eslick on a journey to Six Senses Zighy Bay in Oman, where she sits down in their organic garden with Executive Chef Walter Butti and Chef Marco Pohlner, Chef de cuisine for Sense on the Edge, situated 290 meters above the Gulf of Oman. They talk about...
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