editor’snote
EDITOR'S NOTE
November 2021 Gulf Gourmet
email editor@gulfgourmet.net
O
A big thank you to Nestle Professional for being at the forefront of investing in young chefs.
ur hopeful predictions for Q4 of 2021 seem to be coming true for UAE’s tourism sector and hospitality in particular. International travel is picking up way better than expected and airlines like Emirates and Qantas are dusting off their A380s to make room for the travel surge.
This month we have Chef Sushant Joshi and Chef Harshani Sandamali Desapriya of Wyndham Garden Ajman Corniche, and Chef Charles Niroshan Manoharan and Chef Shalma Safrina from Hilton Resort and Spa Ras Al Khaimah.
This is especially great news for our chefs who are now in serious demand the world over. While organizations such as Atlantis the Palm were offering joining bonuses, in North America, the war for talent has reached a whole another level. Even Michelin-star restaurants are doing everything they can to lure the best chefs into the kitchen.
If you have been following this competition closely you will find that the number of female competitors vying for the Golden Chef’s Hat Award has increased year on year. In fact, last year’s winner was a woman. This is something we are extremely proud of and will keep pushing forward.
Talking of talent, this issue is packed with some amazing people who are doing their bit to make the region’s culinary creations a delight to experience. Our cover story is Roderick Hinampas, the executive pastry chef at Sannine Patisseries, who is talent, friendliness and entrepreneurship rolled into one. It’s a great success story which makes for a great read. An equally great read is the long-form interview with the senior culinarian at Gordon Ramsay’s Hell’s Kitchen. Chef Arivukkarasan Ravikkumar is so sharp and savvy, that Hell’s Kitchen seems like a culinary paradise to him.
CREDITS FROM US. FOR US.
gulf
NOVEMBER 2021 THE MAGAZINE CHEFS LOVE TO READ
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volume 16, issue 9
THE DESIGNER OF
DELISH Roderick Hinampas, the Executive Pastry Chef at Sannine Patisseries, is talent, friendliness and entrepreneurship rolled into one
SWEET SYMPHONY
Richler Herbert, the executive chef at Bakemart, is on a mission to spread the pastry joy
FOOD STYLING
Henriett Braun, a leading food stylist in Dubai, takes us through the rigours of her profession
HELL’S ANGEL
Hell’s Kitchen is a culinary paradise as far as Chef Arivukkarasan Ravikkumar is concerned
Last but not the least we have two amazing insights into the art of baking with Richler Herbert, the executive chef at Bakemart, and the art of food styling with leading stylist Henriett Braun. Read about the mentor to many young chefs in this issue. The Nestle Professional Golden Chef’s Hat Award UAE – Season 9 is reaching its final set of contestants. The competition now in its ninth year has seen hundreds of young chefs receive their first glimpse into public recognition and the ability to showcase their craft thanks to this partnership with us.
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 Cody Cuthbert
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Don’t miss all this and more in the power packed issue that you hold in your hands. If there are stories you would like to see in our future issues, please feel free to email me. Until next time, enjoy the read and keep cooking with passion. Aquin George Editor
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COPYRIGHT 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.
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