Chefs

A NEW CHAPTER WITH CHEF YOUSSEF AKIKI

A true ambassador for Lebanon, chef Youssef Akiki has gained a worldwide reputation for his creative and purist approach to Lebanese cuisine. Having begun his career aged just 15, he worked his way through the kitchens of renowned chefs such as Alain Ducasse, Joel Robuchon, Nicolas Le Bec and Bruno Goussault, and specialized in gluten and lactosefree pastry at the Ecole Nationale Superieure de la Patisserie before becoming executive chef at Burgundy Beirut. Today, as the founder and owner of brût and Kitchen Backstage, he tells HN about his exciting plans for the future and the part nature plays in driving creativity.

1. This year you’ve turned a page and begun a new chapter of your life. Can you tell us more? World Association of Chefs’ Societies, the global network of chefs associations, has held its first online meeting. The meeting was chaired by the association’s president, Thomas Gugler, and was attended by 150 online panelists from over 120 countries. During the meeting, the decision was taken to hold the 2024 WorldChefs Congress in Singapore. Furthermore, the committee confirmed that the Russian Culinary Association would host the 2026 congress. Commenting on the meeting, Lebanese chef Joe Barza said: “The WorldChefs association gives chefs an added value and the opportunity to lobby and have a say in the world. Thanks to the tremendous efforts of our president, Thomas A. Gugler, many chefs have joined the association and have had the opportunity to be highlighted. “In a special message addressed to the Lebanese chefs post-Beirut’s port blast, Thomas A. Gugler said: “Stay strong and believe in the ‘POWER OF THE WHITE JACKET.’” worldchefs.org

Wrapping up 11 wonderful years at Burgundy, I decided to embark on the next adventure. It was time for me to launch a new concept: my very own kitchen in my beloved hometown, a place in the middle of nature where I truly belong.

I cannot but look back with utmost appreciation for the incredible team that stood by my side at Burgundy and the generous people behind this place that I have called home for so long. 2. During the COVID-19 pandemic, you launched your own cooking masterclasses. What prompted you to do this? With the pandemic hitting the country and forcing the population to stay home, I noticed that people were looking to learn new things, especially online. Launching my own series of masterclasses is my way of contributing to society and sharing my knowledge with professionals and people interested in acquiring new skills. Through these masterclasses I am communicating what I was never taught in the classroom but learned from experience. The Emirates Culinary Guild and US Beef Export Federation announced the results of the first GCC Virtual Online Competition. Both amateur classes were won by female chefs: Alisa Belousova won the Best Recipe with Picture Competition. While the Video Class was won by Badya Sallam Khaireddin. The winners used prime US Beef Tenderloin to prepare their recipes. 3. What has been the greatest source of inspiration in your career? Definitely nature. A short walk gives me a lot of ideas of new ingredients to try. I always come up with crazy new concoctions to that often lead to amazing new creations. 4.What is Kitchen Backstage? Kitchen Backstage is a boutique F&B and hospitality consultancy. Our services include consulting, advisory, training and development tailored to the hospitality industry.

Thanks to my extensive expertise, I am able to provide innovative solutions to the F&B industry, from menu creation to consistent application through well-designed outlets, functional kitchens and a well-trained team. I also assist clients with which suppliers to choose, team training, recipe implementation, quality assurance and consistency. We aim to become the partner of choice for the F&B industry. Kitchen Backstage will be located in my own garden in Hrajel. 5. How do you foresee the culinary landscape post COVID-19? Clients will seek outdoor venues, while restaurants will start sourcing ingredients locally. People have been stuck at home for an extensive period, so they are eager to interact in the safety of an outdoor environment.

WORLDCHEFS ONLINE GENERAL MEETING

2 DEIRA CHEFS WIN THE US BEEF VIRTUAL COOKING COMPETITION

brutlb.com The Professional categories were won by two young chefs working in Deira Dubai: Kanishka Dilhan Kulasekara from Radisson Blu Hotel DDC won the Best Recipe Category, while Leon Robin Rozario from Jumeirah Creekside Hotel won the Best Video Recipe.

Andrew Cuthbert, Chairman of the Emirates Culinary Guild noted that the competitors came from different GCC countries.Properties on the winners list are Anantara The Palm Dubai Resort, Caesars Bluewaters Hotel, Zero Gravity, The Emirates Academy & Hospitality Management and Jumeirah Royal Bahrain. The top 10 winners in each category were awarded fantastic prizes, including cash money, trophie and knives. emiratesculinaryguild.net