Editor’s Note

editor’snote

email editor@gulfgourmet.net

At first glance, our cover story this month may look like a feature on a culinary institute. And that is true, albeit partly. The underlying layer though is our homage to the thousands of culinary professionals who – regardless of the quantum of teaching they do – are instrumental in preparing the next generation of chefs to further push the boundaries of epicurean possibilities.

In between editions, our reporters spoke with scores of senior and junior chefs to populate the pages of this magazine. And most chefs who ended up in this issue are teachers at their very core.

Take for example our exclusive interview with French Chef Frédéric Bau, the founder of L'École du Grand Chocolat Valrhona. The pâtissier extraordinaire built a school of chocolate at a time when chocolate brands looked upon themselves as industrial manufacturers rather than thought leaders.

Chef Frédéric, fortunately with strong backing from the legendary Pierre Hermé of Fauchon, pulled off something spectacular in Paris that 35 years later has made his employer’s brand synonymous with high quality chocolate. Read the interview on page 46.

Similarly, we have Mexican Chef Maria Gallegos Carranza, who believes in breaking glass ceilings and hiring women chefs to make a mark on the culinary scene. She’s not only made it to the top rung in the professional ladder in her 20s, she has even managed to convince a global chain of restaurants to revamp 70% of the menu with her creations without deviating from the brand’s ethos. Read her story on page 16.

As the Editor and Publisher of a worldleading chefs’ magazine that is born in Dubai, it gives me immense pleasure knowing that the Michelin Guide Dubai is all set to finally make its debut this June.

Dubai is the 36th city that the Guide will focus on and by the end of the year you will find a whole new class of celebrity chefs being born in the UAE. I hope that the first guide brings to fore unknown gems and exceptional chefs who are lost in the limelight. As someone who has spent time with – and eaten food cooked by – Michelinlauded chefs, I have my money on Himanshu Saini and his Tresind brand.

This issue is packed with amazing stories of senior chefs such as Egyptian Executive Chef Sameh Awad Youssef from Holiday Inn Dubai Al Barsha and Laos-born Executive Chef Martin Becquart of Swissotel Al Murooj as well as young chefs like Sri Lankan Chef Randil Manikkarathna and Filipino Chef Arman Fabella.

All this and a lot more interesting content and photographs is in this issue that you hold in your hands.

Until next time, enjoy the read and keep cooking with passion.

Aquin George

Editor

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volume 17, issue 4

CHOCOLAT ECOLE

Exclusive interview with Frédéric Bau, the chef founder of L'École du Grand Chocolat Valrhona THE TRAINING SQUAD

ICCA Dubai’s culinary teachers are busy building the next generation of stalwart chefs in the UAE

GLOBAL OUTLOOK

Executive Chef Martin Becquart of Swissotel is far from ready to fold away his chef’s jacket

CANTINA LATINA

Conversation with Chef Maria Gallegos Carranza, the Mexican-born head chef of Trader Vic’s

EMIRATES Uwe Micheel

CULINARY GUILD President +971 4 340 3128, theguild@eim.ae

EDITORIAL Aquin George

Managing Editor & Publisher

Amaresh Bhaskaran

Associate Publisher & Photo Editor

Vahiju PC

Art Director

CONTRIBUTORS Samaneh Naseri Kirti Pandey Atim Suyatim

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Gulf Gourmet is a registered trademark with the Canadian Intellectual Property Office and licensed by the National Media Council in the UAE. All material appearing in Gulf Gourmet is copyright unless otherwise stated or it may rest with the provider of the supplied material. The publisher accepts no responsibility or liability for the accuracy of any information contained in the text or advertisements. Views expressed are not necessarily endorsed by the editor and publisher.