Making Delicious Possible - 15 Of The ME's Chefs In The Spotlight

15 OF THE MIDDLE EAST'S CHEFS IN THE SPOTLIGHT

Featuring

Alphabetical order by country

Hamzeh Abu El-Foul Fairmont Amman Hotel, Jordan

Hamdan Al Shaeib Kempinski Hotel Ishtar Dead Sea, Jordan

Sheenalyn Baluyot Buay Ramada Encore Hotel, Kuwait

Iresh Eranda Hilton Kuwait Resort, Kuwait

Anil Krishantha Nanayakkara Ramada Encore Hotel, Kuwait

Pidurshan Sivarajah Hilton Kuwait Resort, Kuwait

Bilal El Helou Work Lounge Beirut, Lebanon

Mohamad Kaaki Polly Restaurant, Lebanon

Mohamad Nabeel Al Khatib Batteel Bakery, Qatar

Susantha Bon Weeraman Disanayaka Batteel Bakery, Qatar

Bahaa Abou Diab Spring Café & Restaurant, KSA

Tarek Fahim Siblings Restaurant & Café, KSA

Georges Hebeiliny Consultant pastry chef, KSA

Usman Ashfaq

The Westin Dubai Mina Seyahi Beach Resort & Marina, UAE

Sohail Shamsuddin

The Westin Dubai Mina Seyahi Beach Resort & Marina, UAE

Rising talents in the kitchen

Massive hospitality investment in the Middle East in recent years has given rise to innumerable concepts, covering a broad range of new and exciting cuisines. The region's burgeoning hospitality scene has meant good things for thousands of talented chefs in KSA, the UAE, Lebanon, Jordan, Kuwait and Qatar.

Hospitality News Middle East spoke with 15 chefs in Lebanon, Jordan, KSA, Kuwait, the UAE and Qatar who are making their mark in the industry to learn more about their journeys, their go-to ingredients and their favorite recipes.

HAMZEH ABU EL-FOUL

EXECUTIVE CHEF Fairmont Amman Hotel, Jordan

What can you tell us about your career journey so far?

I have always been passionate about my career. There have been so many advancements in the culinary world; opportunities to grow and learn are endless. However, the most significant thing is that I always put my heart into it. This has defined my career.

How has your professional experience helped shape you into the chef you are today?

I have traveled to many foreign lands and worked in many di erent countries. I have learned so many wonderful things from industry peers. Exposure to di erent cultures and a broad spectrum of local products has widened my knowledge. These experiences have undoubtedly shaped me into the open-minded chef I am today.

What are you cooking today?

One of my favorite dishes is tuna carpaccio, so that’s what we will be making together.

What are the main ingredients and products you’re using these days?

Currently, we are focusing on local ingredients, especially homegrown herbs, vegetables and meat. As you may you know, local herbs are strong in flavor and complement any dish you wish to make.

What important food trends have you noticed lately?

Nowadays, gluten-free, vegan and vegetarian options are very much in vogue. In addition, there is also a mix-and-match trend: fusing di erent food cultures that balance and complement one another.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

It’s all about quality, quality and more quality! Consistency is also fundamental if suppliers are to secure loyalty among their clients. What’s key for chefs is to constantly create to the highest standards, so we need reliable suppliers to deliver.

Tuna carpaccio

120g tuna (cleaned and sliced)

50g avocado ice cream

5g capers

3ml lemon Pinch of salt

Avocado ice cream

500g avocadoes

150ml Nestlé® heavy cream

50ml Nestlé® sweetened condensed milk

5ml lemon juice

Avocado ice cream

Drizzle lemon juice on the avocado to prevent it from turning brown. Use a heavy cream, with at least 30% milk fat, for sturdy foam and better peaks. For maximum volume, the heavy cream and sweetened condensed milk need to be very cold. Make sure to chill the bowl in the freezer for about 20 to 30 minutes prior to usage. Start beating the cream at a low speed to build small bubbles for stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach sti peaks.

Tuna carpaccio

Coat the capers in flour and then fry in hot oil to make them crispy. Marinate the tuna with lime juice, salt, and pepper powder. In a serving plate, arrange the marinated tuna slices. Place one scoop of avocado (with an ice cream scoop) on top of the tuna slice. Garnish the plate with the fried capers and micro leaves

HAMDAN AL SHAIEB

EXECUTIVE PASTRY CHEF Kempinski Hotel Ishtar Dead Sea, Jordan

What can you tell us about your career journey so far?

I am a Jordanian chef who is passionate about our region’s rich flavors. Having entered the culinary world at the age of 16, I have been fortunate enough to work alongside talented chefs and learn valuable techniques in the kitchen.

How has your professional experience helped shape you into the chef you are today?

Success is not an easy thing, and I do believe that if you want to become a great chef, you must work with great people. By being part of the team at Kempinski, I have been exposed to high international standards of hospitality, which have enlightened me and broadened my experience in the field of culinary arts. Of course, working with skilled executive chefs has been extremely important and inspirational, nurturing a mindset that evolves around creativity. Needless to say that nowadays, social media plays a crucial part in our daily lives, and in order to be successful, you have to be creative enough to add an element of surprise and the “wow factor” to everything you do. So this is what keeps me motivated and eager to come up with unique ideas in my work, and that is how I have reached where I am right now.

What are you cooking today?

I’m making an Arabic dessert mixed that features a European touch. The recipe includes many items I love, such as pistachio and rose water.

What are the main ingredients and products you’re using these days?

I’m always eager to use Arabic seeds and herbs, like sa ron and cardamom, as well as fresh herbs, like mint and sage. Of course, I must mention “jameed,” a Bedouin-Jordanian product that we use in food preparation. It a dry soured yogurt used in many desserts.

What important food trends have you noticed lately?

Social media has made a huge di erence to how we prepare and present food. It has a massive impact on consumer behavior, as a single idea/video/image can go viral and initiate a global food trend.

Here are five food trends we have recently seen at dessert stations:

Teppanyaki ice cream

Chocolate shawarma Burger baklava with Arabic ice cream

Tiramisu stations

Kunafa kebab

This year has definitely seen more plant-based foods and sustainable packaging. We’ve also seen a dwindling supplies of, well, everything, which has led to shorter menus but greater creativity and fusion options.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

Suppliers have to be more in tune with the needs of chefs so that they can provide the best and latest products to allow us cater to better cater to di erent tastes, such as organic, vegan and gluten-free requirements. In addition, suppliers need to be more conscious of food packing to help chefs cut costs and prevent unnecessary waste: using small quantities of a product rather than losing part of a product due to ine cient packaging.

BAKED PISTACHIO KUNAFA CRÈME

100g ground almonds

100g ground pistachios

Filling

2kg cream cheese

640g caster sugar

60g cornstarch

600g whole eggs

160g egg yolks

800g Nestlé® cream

70g pistachio paste

2 lemons (zest and juice)

Vanilla to taste

Topping

100g kunafa dough

50g Nestlé® sweetened condensed milk

20g roasted pistachios

Rose flakes to decorate

speed for 15 to 20 minutes. Fold in the cream by hand.

Baking

Pre-bake the crust in molds. Add the filling and bake at 150 degrees for about 1.5 to 2 hours. Let it cool. Add the sugar on top and torch to create crème brûlée e ect.

Topping

Roast some kunafa dough in the oven for 5 minutes. Let it cool (thin layer) and then add the sweetened condensed milk. Mix it together. Place it on top of the cake. Lastly, add some roasted pistachios and dry rose leaves on top of the cake as decor.

Learning new things and developing my skills is very important to me, so choosing to become a chef was definitely the right choice; it is a never-ending learning curve. What’s even better is bringing joy and happiness to people by sharing food.

How has your professional experience helped shape you into the chef you are today?

I have learned that if you make a mistake you should own it and learn from the experience; if you do something well, enjoy

SHEENALYN BALUYOT BUAY

COMMIS III Ramada Encore Hotel, Kuwait

the praise and give yourself a pat on the back. A great chef knows how to take responsibility, does not seek to blame others and understands how to convert

What are you cooking today? I’m preparing grilled salmon mushroom spinach with creamy sa ron lemon butter sauce.

What are the main ingredients and products you’re using these days? It’s all about seasoning and spices. I love working with Nestlé® Professional products. They are always high quality and consistent.

What important food trends have you noticed lately?

There’s definitely demand for burgers, especially the gourmet kind. It’s what people love and will always come back to. We are also seeing a trend when it comes to high-quality meat cuts. The experience is as important as the food.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

Quality comes first. Customers want a consistently good product that’s priced well and delivered on time.

GRILLED SALMON MUSHROOM SPINACH

220g fresh salmon

5g Dijon mustard

5ml lemon juice

5ml olive oil

2g ginger

2g salt

Pinch of black pepper

Spinach and mushroom sauté

100g fresh spinach

50g mushrooms

2g garlic

25g butter

3g salt

Pinch of black pepper

Grilled vegetables

7g red endives

2g yellow capsicum

2g orange capsicum

2g ginger

2g garlic

2g salt

Pinch of black pepper

5g cauliflower

2g shallots

3g carrots

Pinch of pepper

25g butter

Sa ron lemon butter sauce

Pinch of fresh sa ron

2g garlic

30g butter

Pinch of salt

Pinch of black pepper

35g Nestlé® cooking cream

Garnish

Handful of dill leaves

3g cherry tomatoes

2g kale

2g Kenya beans

1g snow beans

1g Brussels sprouts

Pinch of micro herbs

A few small edible flowers

ginger paste. Grill well on both sides for five minutes and keep it in the oven for 10 7 minutes (180 degrees).

Sauté the mushrooms and spinach with butter, salt and pepper.

Grill the vegetables (carrot, baby marrow, capsicum yellow and orange, shallot, broccoli, cauliflower, Kenya beans, snow beans, cherry tomato and Brussels sprouts) with garlic, salt, pepper, butter, endives and chopped parsley.

To create the sa ron lemon butter sauce, sauté the garlic with the butter and add lemon juice with fresh sa ron, salt, pepper and the cooking cream.

Blanch the kale leaves to use as a garnish.

Garnish with black caviar.

10 years in the field, I joined Hilton in Kuwait as a demi chef de partie, which is where I am today.

How has your professional experience helped shape you into the chef you are today?

Experience counts for a great deal in our profession. I have made it a point to regularly participate in competitions. I won a bronze award for vegetable carving at Hotel Asia 2016 and at the FHA Culinaire challenge in Singapore, a gold award at the 2018 Hotel Asia international culinary challenge, as well as numerous awards at HORECA Kuwait.

IRESH ERANDA

DEMI CHEF DE PARTIE Hilton Kuwait Resort, Kuwait

What are you cooking today?

I am preparing a zesty slow-cooked lamb shoulder with mashed potatoes. The ® Nescafé co ee, vegetable seasoning powder and coconut milk. It’s packed with

What are the main ingredients and products you’re using these days?

I’m using spices and plenty of fresh herbs to uplift dishes.

What important food trends have you noticed lately?

These days, there’s an emphasis on Middle Eastern, Mediterranean, South American and Asian cooking. People are looking for variety, and these cuisines boast plenty of it. I expect to see a surge in demand for Korean and Thai barbecues, which provide some exciting fusion-flash to standard barbecues.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

My advice to suppliers is to provide top-quality ingredients at the best prices. We need to o er our clients premium dishes each and every time, so suppliers have a great deal of responsibility to make this possible for us.

40g crushed dry peas

2g Nestlé® seasoning powder

Pumpkin roll

20g pumpkin slices (7×7 cm)

40g Maggi® mashed potato

10ml milk

1g Nestlé® co ee

Seasonal vegetables

40g carrots (boiled)

1 asparagus head (boiled)

5g shimeji mushrooms (boiled)

5g green zucchini slices (grilled)

3 edamame beans (steamed)

5g shallots (half-roasted)

Sauce

30g Maggi® barbecue sauce

Add 10 grams of mashed potato mix to the milk and put over a medium sit. Season with salt and add the Nescafé co ee.

Season the lamb rack with Maggi® seasoning, sear and slow roast it in the oven at 150 degrees for 10 minutes. Remove from oven and set aside for 6 minutes. Coat with dry green peas.

Plating

Arrange the vegetables and pumpkin roll on the plate, add the BBQ sauce, slice the rack of lamb into two pieces, arrange on the plate and serve.

prestigious hotel in Kuwait, and I love what I do.

How has your professional experience helped shape you into the chef you are today?

Working alongside talented chefs over the years has been a great learning curve. Mistakes and achievements have also shaped who I am today. I am more patient and agile as a result of the challenges I have faced in my professional life.

palate.

What are the main ingredients and products you’re using these days?

I have my staples: Nestlé® condensed milk, Nestlé® chocolate and whipping cream. They are extremely versatile ingredients.

Above all else, delivering high-quality products on time and at the right price is key. The market is very competitive, so suppliers need to go the extra mile more than ever.

CHOCOLATE AND RED VELVET MANGO DELIGHT

Ingredients

Red velvet

950g sugar

715g flour 22g corn flour 35g cocoa powder

15g salt

7g baking soda

15g baking powder

25ml red food coloring 340ml vegetable oil 15g vanilla 600ml water

Chocolate mousse

450g fresh cream

125g sugar 140g egg yolks

800g whipping cream

380g Nestlé® chocolate 30g gelatin

Mango coulis

20ml water

100g mango purée

10g gelatin

7g pectin 50g sugar

To make the red velvet, combine all the ingredients and place in the microwave for 10 minutes.

Prepare the chocolate mousse by combining the fresh cream and sugar, bringing to the boil. Once boiled, mix in the egg yolks and gelatin. At a final step, mix in the chocolate and add the whipping cream.

Prepare the mango coulis by mixing all the ingredients together and placing them onto a silicon mat.

PIDURSHAN SIVARAJAH

COMMIS II Hilton Kuwait Resort, Kuwait

What can you tell us about your career journey so far?

My career began in 2016. For the past six years, I have been honing my skills in the kitchen and gaining knowledge working alongside talented chefs. I am currently based at the Hilton Kuwait Resort, which is a truly beautiful property.

How has your professional experience helped shape you into the chef you are today?

Spending time in the company of chefs from around the world has opened my eyes to new cultures and new techniques. In the culinary arts, you never stop learning, which is such a beautiful thing. To further my experience and know-how, I have competed in numerous competitions, including the Hospitality Salon Culinaire at HORECA Kuwait, where I was awarded a silver medal.

What are you cooking today?

I’m making a delectable chocolate mousse cake with panna cotta.

What are the main ingredients and products you’re using these days? Nestlé® products are my go-to. They are reliable, consistent and excellent value.

What important food trends have you noticed lately?

If we are talking pastry, tiramusu is a dessert that’s in high demand. I believe it has a lot to do with the co ee element, as co ee continues to be one of the most popular beverages in the world and people love the taste.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

Suppliers need to remember that as chefs, we seek the best quality always. We cannot serve something to our guests if we are not convinced that they will enjoy it.

PANACOTTA’ CRISPY CHOCOLATE DOME RASPBERRY JELLY AND LECHE CREAM

Ingredients

Nestlé® Docello chocolate mousse dome

32g Nestlé® Docello mousse mix

63ml fresh milk

5g gelatin

30g KitKat chocolate spread

Chocolate glaze

20g whipping cream

36ml water

3g gelatin 56g sugar

20g cocoa powder

12g dark chocolate

Nestlé® Docello Panna Cotta Dessert Mix

33g Nestlé® Docello Panna Cotta Dessert Mix

125g whipping cream

63ml fresh milk

30g passion fruit purée

Cream pie

50g cream cheese

100g lemon zest

200g Nestlé® sweetened condensed milk

10g dark rum

400g bananas

100g cream

300g strawberries

Meringue

100g egg whites

10g white sugar 20ml water

Nestlé® Docello Crème Brûlée Dessert Mix

31g Docello Crème Brûlée Dessert Mix

62g whipping cream

Preparation

Chocolate mousse with Nestlé® Mix the milk and Nestlé® Docello Mousse for 5 minutes in a mixer. Add the Nestlé KitKat spread. Place the mixture in a silicon 3D mold and freeze it for 1 hour.

Chocolate glaze

Soak the gelatin in ice-cold water for 10 minutes. Bring the whipping cream, water and sugar to then boil, and then add the chocolate and cocoa powder. Mix well and add the gelatin last. Blend well with a hand blender. Once the mixture has cooled down to 35 degrees, glaze the chocolate dome.

Nestlé® Docello Panna Cotta Dessert with passion fruit

Place the fresh milk, whipping cream and passion fruit purée in a saucepan and bring to boil. Add the Nestlé® Docello Panna Cotta mix and combine. Place the panna cotta in a circular ring and freeze it for 1 hour.

Yellow cocoa butter spray

Melt the cocoa butter with white chocolate on the double boiler. Add the yellow cocoa butter and mix. Put it in an airbrush and spray over the panna cotta.

Dulce de leche cream

Simmer the sweetened condensed milk for 2 hours. Remove it from the heat and let it cool in the refrigerator.

Nestlé® Docello Crème Brûlée Dessert Mix

Boil the whipping cream and milk. Add the Nestlé® Docello Crème Brûlée Dessert Mix and combine well. Pour the mixture onto a silicon mat and steam bake at 120 degrees for 10 minutes. Remove and allow it to cool down. Place it in freezer for 1 hour

Whipping

cream quenelle

Whip the cream and shape it into a quenelle.

Raspberry

jelly

Soak the gelatin in ice-cold water for 10 minutes. Boil the raspberry purée, add the sugar mix and let it dissolve well. Add the gelatin and remove it from the heat. Pour onto a flat tray and let it cold down.

Sugar garnish

Add sugar liquid glucose and water in a casserole and boil it until it reaches 110 degrees. Add the coloring and pour onto a silicon mat. Gradually, pull the sugar mixture and create an unusual shape.

about exploring new cuisines. I first discovered my love of food over 10 years ago. Internships helped to improve my skills in cooking, but I wanted to continue formal education at university. Thus, I am a holder of two bachelor’s degrees: the first in hospitality management and the second in event management.

Over the years, I have worked with talented Lebanese, French, Indian, Italian and Japanese chefs to gain experience in the culinary world. Furthermore, I have participated in many competitions and have been awarded 18 medals for creating and designing new dishes.

How has your professional experience helped shape you into the chef you are today?

By working with skilled executive chefs, I have learned how to have a growth mindset and see the positive in every situation. In addition, my professional experience in reputable five-star hotels and restaurants has made me appreciate the fact that my job goes beyond simply cooking. A successful chef should have good time management skills, be organized, flexible, creative and a team player.

chickpeas. It’s rich in protein and very satisfying.

What are the main ingredients and products you’re using these days?

Herbs and spices are a great way to add flavor, color and fragrance to dishes without adding extra fat, sugar or salt. They also provide powerful antioxidants and have a range of other health benefits. In addition, I enjoy using extra virgin olive oil, tahini, lemon juice and many other ingredients that remind me of my Lebanese heritage. It’s amazing how these simple ingredients can transform a dish into an extravaganza of flavors.

What important food trends have you noticed lately?

Social media continues to have a massive impact on consumer behavior, particularly when it comes to food.

The first trend worth mentioning is “mood food.” Imagine a future where you go to visit your foodie psychologist, someone who listens to you and creates the right dish to suit your mood. This is not as wild as it sounds, as food has the ability to

we create.

On the other hand, “zero-waste cuisine” is on the rise, with nose-to-tail and leaf-to-root cooking trends gaining traction. These days, it’s all finding creative ways to make food go further.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

Suppliers need to be sensitive and proactive. A zero-waste approach is key. Customers are becoming increasingly cautious when it comes to food. They want to know what’s in their meal, if it’s healthy, how it was made and where it’s from. As a result, restaurants are becoming more diligent, paying greater attention to the vendors they select. They want to partner with suppliers who support sustainability, care about the environment and share the same values.

In turn, I am seeing a greater number of venues updating their menus to reflect this, with descriptions that include “grass-fed” and “free-range.”

Remove a small section from the lower part of the mushrooms, boil and press well using a Wrap the fish roll with spinach, and then mushrooms using another more cling film. Make g to blend with the other ingredients. Place to one

What can you tell us about your career journey so far?

I am a Lebanese chef. My journey began in 2009 when I worked at a small pastry shop. That’s when I first discovered my passion for desserts. After studying at an institute, I gained experience with di erent chefs from around the world. Having worked at renowned hotels and restaurants in Lebanon and abroad, I honed my skills in pastry, designing creative sweet plates. I have competed in numerous competitions over the years and have earned a number of medals.

How has your professional experience helped shape you into the chef you are today?

Working with great chefs helped me build a strong foundation. I learned how to see the positive in every situation. Practical and theoretical knowledge pushed me a great deal. My professional experience has helped me to understand that what I do is an art; you have to take into consideration taste, aesthetics, textures and so many other things.

What are you cooking today?

I’m making a delicious dessert that combines banana with cinnamon, ginger and dark rum. It is light, tasty and perfect for every occasion.

What are the main ingredients and products you’re using these days?

The right ingredients make all the di erence. Fresh herbs and aromatic spices, seasonal fruits and organic vegetables, some extra virgin oil: these are fundamental.

What important food trends have you noticed lately?

The internet has played a major role in accelerating demand for plant-based ingredients and dishes. With on-demand video, social media and vegan bloggers, information about the purpose and benefits of vegan lifestyles has become more accessible, particularly for younger generations.

Kampuchea is also a trend these days. It is a fermented, lightly e ervescent and sweetened black tea that’s praised for its health benefits.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

The foodservice industry is under great pressure due to the impact of Covid-19. Foodservice businesses need to provide better quality dishes and food at more a ordable prices to gain customer trust.

In addition, foodservice professionals and suppliers should focus more on plant-based and vegan products.

STRAWBERRY BANANA CREAM PIE

g all-purpose flour

20g ground ginger

10g baking soda

10g cinnamon

10g cloves

10g salt

20g molasses

10ml water

Base pie

250g ginger cookies

100g butter

10g cinnamon

100g Nestlé® sweetened condensed milk

Cream pie

50g cream cheese

100g lemon zest

200g Nestlé® sweetened condensed milk

10g dark rum

400g bananas

100g cream

300g strawberries

Meringue

100g egg whites

10g white sugar

20ml water

Plating

1 banana

100g strawberries

Spring of mint

Sprinkle of brown sugar

Cookies Glucose

100g glucose

40ml water

150g white sugar

cinnamon powder). Add the water and molasses, and place the mixture in a large, flat tray. Bake for 15 minutes at 180 degrees.

Base pie

Grind the cookie dough in a large bowl. Add the butter, cinnamon and Nestlé® sweetened condensed milk to the grinded dough. Mix until it becomes a dough. Place the dough in a large, flat tray. Bake for 10 minutes at 200 degrees.

Cream

Mix the cream with the cream cheese for 2 minutes. Add the firm-ripe bananas, lemon zest and Nestlé® sweetened condensed milk. Mix well. Add the strawberries to 50 grams of the mixture. Place the whole mix and the small strawberry mix in the fridge for 15 minutes.

Creamy pie

In a silicone mu n mold, place the strawberry cream on a piece of pie base (round shape). Add a layer of the banana cream and place another layer of the pie. Put the silicone mold in the freezer for 50 minutes.

Meringue

Make a syrup by blending together the sugar and water. Boil the syrup until it reaches 40 degrees. Beat the egg white into a soft peak. Add the syrup to the soft beaten egg white to create a meringue. Place the mixture in the fridge for an hour.

Glucose

Mix the glucose with the water and sugar in a pan while heating. Make the shape for the glucose (round shape).

Plating

Put the strawberry cream on the plate and place the pie with some mint leaves on top. Torch a banana with brown sugar and place it on the side of the plate. Decorate the edge of the plate with finely broken cookies. Crush the glucose on the top of the pie.

How has your professional experience helped shape you into the chef you are today?

Working alongside talented chefs from di erent cultures has encouraged me to be more creative in my cooking. I have also become calmer in the kitchen, which comes with experience.

What are you cooking today?

Well, I am preparing one of my favorites: steak with mashed potato, mixed vegetables and a demi-glace sauce. It’s a mouth-watering medley of beautiful flavors.

SUSANTHA BON WEERAMAN DISANAYAKA

Batteel Bakery, Qatar

What are the main ingredients and products you’re using these days?

I’m using organic seasonal vegetables, quinoa, beef, chicken, risotto and rice. Fruits purees, sponge mixes, vanilla, fresh condensed milk and chocolate are also featuring in many of my creations.

What important food trends have you noticed lately?

The pandemic accelerated demand for healthy and nutritious foods and drinks, and this trend is rising. People are more conscious about their bodies, especially what they consume. Organic, plant-based and vegan ingredients are being requested more and more, so it’s important to keep abreast of market needs to tailor dishes accordingly.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

The golden rule is to maintain a high reputation and not lose touch with the market. Finding the right price point is also crucial.

ROASTED BEEF MEDALLIONS WITH VEGETABLES

Ingredients

Roasted beef medallions with vegetables

200g USA beef

20g Nestlé® culinary cream

2g Parmesan cheese

150g potatoes

5g cherry tomatoes

20g broccoli

20g asparagus

15g steak sauce

20g mixed mushrooms

2g chicken cream

2g coarse ground pepper

2g beansprouts or soya bean leaves

Madeira jus

250g demi-glaze sauce

1 tbsp. butter

200ml beer

10ml Madeira wine

Preparation

Beef medallions Portion the filet mignon (two steaks). Season each steak with salt and pepper then rub with olive oil. Set aside.

Grill the steak and onions for seven minutes, then flip. Continue to cook the onion for another 10 7 minutes or until tender and golden brown. Continue to cook the steak until the internal temperature reaches 110 degrees then remove the steak to a clean plate. Turn that section of the grill to medium-high and allow it to heat up for 5 minutes to heat. Sear all sides of the steak over direct medium-high heat for about 60 seconds per side. Check for an internal temperature of 125 degrees and allow it to rest 5 minutes before serving.

Creamy mashed potatoes

Boil the potatoes. Scrub and peel then cut into half-inch chunks. Place in a saucepan, cover with cold water. Cover with the lid and bring to a boil. Once boiling, remove the lid and decrease the heat to simmer. Once soft, drain the potatoes and return to the warm pan.

Add the other ingredients. Add cream cheese and butter to the pan, stirring until melted. Transfer to your stand mixer and add milk. Using the wire whisk attachment, start on low and mash the potatoes, increasing the speed to whip until smooth.

Add salt and pepper to taste before serving.

Vegetables

Steam the seasonal vegetables in a basket over an 80degree heat for a few minutes. Add the mushrooms and broccoli and continue steaming for a further few minutes.

MOHAMED AL KHATIB

Batteel Bakery, Qatar

What can you tell us about your career journey so far?

I have been a pastry chef for 15 years, and I have loved it from day one. There is great joy in education, especially in the kitchen. You never stop learning when you’re a chef.

How has your professional experience helped shape you into the chef you are today?

I believe that the challenges I have faced and overcome throughout the years I have spent in this field have made me who I am today. Ultimately, food is a science, and it’s a process of discovery. Things don’t always go the way you expect them to, but you often end up creating something that’s unique, which is beautiful.

What are you cooking today?

I am making something sweet and crunchy using Nestlé® biscuits, sweetened condensed milk, chocolate and cream. It’s a lift-me-up dessert that hits all the right notes!

What are the main ingredients and products you’re using these days?

I am using many di erent ingredients. Many of the recipes feature Nestlé chocolate.

What important food trends have you noticed lately?

There’s definitely an emphasis on healthy, vegetarian and fusion cuisine, which has been translated into the market with new and exciting ingredients.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

It is extremely important to o er healthier, sustainable options that do not harm the environment. Suppliers should also insure the availability of products and ingredients regardless of the season.

KITKAT CHOCOLATE CAKE

Ingredients

KitKat chocolate cake

20g Nestlé® KitKat

15g Nestlé® sweetened condensed milk

50g chocolate mousse 10g decor gelatin

10g chocolate gelatin 8g vanilla gelatin

2g chocolate spray

Chocolate mousse

333g Nestlé® dark chocolate compound

266g Nestlé® milk coverture chocolate

800g whipping cream

100g Nestlé® sweetened condensed milk

Preparation

Whip the cream and sweetened condensed milk in a pan and boil it to 85 degrees. Add dark and milk chocolate, and mix it well. Freeze the mixture overnight and take it out the next day. Defrost the ganache and mix it for 10 8 minutes in a mixer.

How did your career in the culinary world begin?

It all started when I was 16 years old, when my friend called me to work as a helper in a catering company during the summer vacation. Pressure, passion and creativity made me fall in love with this profession, in addition to the valuable feedback I obtained at the end of each day.

I worked at the Intercontinental Phoenicia in Beirut as a demi chef for four years while I was studying hotel management at the university. I subsequently moved to Le Vendôme before relocating to KSA to work as a head chef at an international company located between KSA and the UAE. During the five years I spent there, I learned a great deal about cuisines and concepts, creating my own recipes along the way.

How has your professional experience helped shape you into the chef you are today?

Currently, I am the executive chef of Spring Cafe & Restaurant, a position which involves me handling the three branches of our restaurant, as well as the catering department.

What are you cooking today?

Today’s platter is called “Beyond Burger.” It is delicious and easy to cook.

What are the main ingredients and products you’re using these days?

These days, I am using more vegan products. You will also find plenty of flavorsome herbs and spices in my dishes. The vegan community is growing in KSA, so we have incorporated more vegan dishes into our menu. We consider that demand is on the rise and will continue in this positive direction.

What advice would you give suppliers and foodservice professionals who are looking to

My advice to all food suppliers is to be as

variety of products to clients. As chefs, we always want to deliver the best experience, which makes us heavily reliant on the supply side, especially when it comes to novelties and new ingredients.

AWESOME BURGER

Burger

40g iceberg lettuce 25g tomatoes

5g fried onions

60g Portobello mushrooms

115g vegan patty 5g garlic

Coconut gravy

5g salt 50g flour

50g vegetable ghee 2g black pepper

10g fresh zaatar fresh

On the side

130g sweet potato fries 40g vegan cocktail sauce

Cook the patty on the grill for 3 minutes on each side. In the same grill, cook the Portobello mushrooms with garlic, salt and pepper. In a hot pan, mix the vegetable ghee and the flour. Stir well until the mixture has melted. Reduce the heat and add the coconut milk. Keep stirring until the mixture thickens. Finally add the spices and the zaatar

Plating

Place the iceberg lettuce on the plate, add the tomatoes, the fried onions then the patty. Place the Portobello mushrooms on top then add the coconut gravy.

For the side, fry the sweet potatoes and serve them with a vegan cocktail sauce.

chef and carry such big responsibilities, so I worked on my self-confidence and character to be the best version of myself inside and outside the kitchen.

How has your professional experience helped shape you into the chef you are today?

I have learned how to continuously develop my skills and be curious. This almost always requires inspirational words and guidance from someone in a more senior role than you, and I have been lucky in this regard. Decision making is another crucial part of being a successful chef, and it’s not something that comes easily to everyone, particularly in a high-pressure situation. Making a bad decision, accepting the consequences, handling them and learning from the experience is essential.

TAREK FAHIM

EXECUTIVE CHEF Siblings Restaurant & Café, KSA

What are you cooking today?

I am making a salmon fillet that’s been hours in maple syrup, herbs and soya sauce. The dish comes with a side of mashed potatoes, mixed herbs topped with baby spinach and beetroot purée served with an aromatic

What are the main ingredients and products you’re using these days? Finding local ingredients to work with has become a philosophy. I try to add my touch to each dish after marinating and cooking it by adding a generous amount of seasoning full o fresh herbs and spices. In my opinion, that’s the way to create delicious, simple items that are available in your kitchen year-round.

What important food trends have you noticed lately?

The market is gravitating toward fusion cuisine. Social media has made us all more aware of the innumerable cuisines that exist around the world. Therefore, many restaurants are now mixing local and foreign cuisines that work well together, thereby providing their customers with a truly unique experience.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

Competition is high, so suppliers need to di erentiate themselves. Sustainable practices are very important, as are quality, price and availability.

MAPLE-GLAZED SALMON FILLET

Ingredients

Fish (to be marinated for 12 hours)

200g salmon fillet

20ml Maggi® soy sauce

20ml maple syrup

10ml olive oil

1g black pepper

3g rosemary

3g dill

1g dried parsley

1g salt

10ml lemon juice

Mashed potato mix

200g Maggi® mashed potato ready mix

5g basil leaves

1g black pepper

1g oregano

1g fresh parsley

1g garlic powder

15g butter

10g Parmesan cheese

Aromatic orange sauce

150 ml orange juice

100 ml maple syrup

50 ml Nestlé® cooking cream

2g ginger powder

2g coriander powder

5g Maggi® chicken powder

20ml Maggi® soy sauce

20g chopped onions

10g fresh garlic

Preparation

Orange sauce

Sauté the onions and garlic with olive oil, making sure you don’t over-color the onions. Add the spices, soy sauce, orange juice and maple syrup. Allow to simmer for around 10 minutes then add the cooking cream and mix well. Leave to one side.

Mashed potato mix

In a stainless steel mixing bowl, add your ready-mix mashed potatoes. Add the other ingredients and mix gently until combined.

Plating

Cook the salmon in a pan with olive oil for one minute on each side. Transfer the dish to the oven (190 degrees) for 7 minutes. Put the mashed potato in a round shape in the middle of the dish and top it with baby spinach. Balance the cooked salmon on the very top. Drizzle the beetroot purée around the dish and serve with orange sauce on the side.

How did your career in the culinary world begin?

I’m a Lebanese chef who is passionate about exploring new creations, cuisine and culinary techniques. Since 2008, I’ve been based in the GCC, where I have improved my skills in pastry and bakery and worked alongside talented Lebanese, French, Indian, Sir Lankan and Saudi chefs

How has your professional experience helped shape you into the chef you are today?

By working with and learning from skilled chefs from around the world, I have been able to develop my skills in pastry.

In addition, my professional experience is based on a huge operation throughout the GCC, which has made me appreciate the fact that my job goes beyond simply cooking. A successful chef should have good time-management skills, be organized, flexible, creative and a team player.

HEBEILINY

CONSULTANT PASTRY CHEF

What are you cooking today?

It’s my own recipe that fuses Arabic flavors and French techniques: kunafa and date mousse with Arabic traditional spices.

What are the main ingredients and products you’re using these days?

Since I like to highlight Arabic ingredients in my cooking, herbs and spices are essential in my kitchen. I also use plenty of Nestlé ® products and high-quality chocolate.

What important food trends have you noticed lately?

The hospitality industry has witnessed countless food trends over the past decade. But these days, Instagrammable dishes are what many people are looking for. They like to post pictures and videos of vibrant, creative desserts, so we try to accommodate this.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

In my opinion, there are four key aspects: Define your target market: who is your new business targeting?

What di erentiates you from the competition? Have a look at what your direct (and indirect) competitors are doing and establish your point of competitive di erence.

Promotions should be a part of your marketing strategy.

Use social media to share news with your clients.

KUNAFA WITH DATE MOUSSE

Caramelized Kunafa

130g kunafa 30g butter 20g powdered sugar 50g Nestlé® caramel

Crème brûlée with Arabic flavors 500g cream 300g Nestlé® sweetened condensed milk

5 egg yolks

10g gelatin powder 50ml water 2g cinnamon 1g ginger 2g cardamom powder ½ vanilla stick 1g sa ron

Date mousse

400ml liquid cream 50g Nestlé® sweetened condensed milk 250g fresh dates 1g cardamom 1g cinnamon 500g whipped cream

White chocolate for covering

300g Nestlé® white chocolate 40g small crushed pistachios 2g dry roses 75g vegetable oil

Caramelized Kunafa

Mix the kunafa, sugar and butter by hand until it is well blended. Put 50g of the mixture in a 10cm round tin. Bake in the oven at 180 degrees until it is golden in color. Take the caramel spread and brush it on the surface of the kunafa.

Crème brûlée with Arabic flavors Put the gelatin in the water and set aside. Bring the cream to a boil with all the spices. Whisk the egg yolks with the sweetened condensed milk. Pour the boiling cream over the egg mixture and cook to 80 degrees. Add the gelatin and mix it well Place it in silicone rings 10cm (80g each), Let it cool and place it in the freezer.

Date mousse

Heat the mix, dates, cinnamon and cardamom, and stir until a paste has formed. Let it cool and then add the sweetened condensed milk. Whisk the cream and combine it with the mixture. Put it in a half-sphere mold and place it in the freezer

White chocolate for covering

Melt the white chocolate.

Add the vegetable oil, pistachios, and dry roses. Dip the date mousse in it. Leave it to dry.

Plating and finishing

Place the caramelized kunafa in the center of the plate. Add the crème brûlée on top. Top with the date mousse that’s covered in white chocolate. Decorate with half a piece of date and dry rose.

What can you tell us about your career journey so far?

After completing an internship at a five-star hotel in Lahore, Pakistan, I started working as a line cook at California Pizza Kitchen restaurant, Dubai Mall, UAE. I was just 21 back then. After working at a couple of quick-service restaurants, I got my big break at the renowned Emirates Palace Hotel, where I was employed as a commis I. I later joined Accor as a demi chef de partie. A major career highlight was working with Marriott as a chef de partie at Expo 2020 Dubai. After the event, I continued with Marriott at The Westin Hotel, Dubai, which is where I am today.

How has your professional experience helped shape you into the chef you are today?

I look up to di erent chefs for inspiration. They each have their own style of cooking and specialize in unique cuisines. However, if I had to name one person who has really had an impact on my journey, it would be my mother. I loved drawing and painting as a child, and my mother always encouraged my creative side.

USMAN ASHFAQ

CHEF DE PARTIE The Westin Dubai Mina Seyahi Beach Resort & Marina, UAE

I believe that there is always something new: innovating with flavors, creating a flavorful painting on a plate, using food to draw and so forth. They say food is an art, and it really is. It’s an art that can be eaten, which is even better!

What are you cooking today? Today’s dish is an ode to the sea. I’m making trio sea bass, which is textured, flavorful and bursting with attitude.

What are the main ingredients and products you’re using these days? We are using a significant number of Italian products in our kitchen that are from Italy. Personally, I always recommend a touch of Maggi® seasoning/chicken powder to enhance the taste of dish.

What important food trends have you noticed lately?

Nowadays, the trend is to employ unique cooking techniques. Many chefs are using modern techniques, such as molecular gastronomy and sous vide, to prepare their dishes.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

I would like to encourage food suppliers to step outside the box and introduce novelty to the market. Products shouldn’t be limited; they should go beyond those required in modern techniques and food trends.

TRIO

Dill foam

10g fresh dill leaves

25g Nestlé® milk

25g Nestlé® cream

½ tsp. lecithin

Vierge sauce

25g shallots (chopped)

10g butter

25ml olive oil

25g sundried tomatoes (chopped)

25g romaine tomatoes (chopped)

1 lemon

10g chives

¼ tsp. salt

½ tsp. Espelette pepper powder

Pepper quinoa

15ml olive oil

5g garlic (chopped)

300g red and white quinoa

25g red and yellow capsicum (chopped)

¼ tsp. salt

1 tsp. smoked paprika

3g fresh parsley (finely chopped)

Root vegetable purée

1 celeriac (diced)

2 parsnips (diced)

2 carrots (diced)

300ml Nestlé® milk 200ml water

Pinch of salt

in water. Add a pinch of salt and then blend it smoothly into a paste. Spread the paste onto a non-stick baking mat and dehydrate, making a crispy quinoa chip. To create the purée, wash the parsnips, carrots and celeriac, and cut into rough slices. Cook the vegetables on a low heat with the Nestlé® milk, adding salt to taste. Blend together to make a smooth paste.

Make the vierge sauce by heating a pan and adding the butter and olive oil. Sauté the shallots until they are translucent. Add the sundried tomatoes, fresh tomatoes and lemon juice. Mix in the chives and parsley. Turn o the heat and add the salt and Espelette pepper powder mix. Leave the sauce to one side to cool.

For the sea bass fish, cut each fillet into two equal parts (each piece should be 4.5cm in width and 7.5cm in length. Use only thick part of fillet, leaving aside the thin part and o cuts for the stu ng. Overlap two fillets (skin turned upward), stu with the fresh dill leaves and seasoned it. Wrap the fillets as they are in cling film, folding them into a nice shape and vacuuming. After cooking in a sous vide machine for 20 minutes. Take another piece of fish, remove the skin and press the breadcrumbs, pine nuts and parsley onto it. Bake the fillet in the oven for 12 10 minutes at 160 degrees.

To make the leak pocket, heat a pan, sauté the chopped garlic until golden brown and add the chopped celery and red capsicum. Add the chopped skinless o cuts of sea bass. Turn o the heat once it is cooked and then add the freshly chopped parsley. Add salt and pepper to taste. Blanch the leak strips and stu each strip with the mixture. Reduce some fish stock and add the butter. Add the stu ed leak pocket and glaze with fish stock reduction.

For the dill foam, combine the Nestlé® cream with the fresh dill leaves (chopped) in a pan. Add the water and then add the lecithin. Mix it gently, season and then removing from the heat. Use a hand blender to create a light foam. Roast the broccoli and Brussels sprouts. Plate and serve.

SOHAIL SHAMSUDDIN

COMMIS PASTRY CHEF The Westin Dubai Mina Seyahi Beach Resort & Marina, UAE

What can you tell us about your career journey so far?

My career began three years ago at Bab Al Shams Desert Resort. I learned so much at the prestigious resort. I subsequently moved to Dubai, where I perfected my plating skills. Currently, I am working in the pastry department at The Westin Dubai Mina Seyahi Beach Resort & Marina. It’s been an interesting journey.

How has your professional experience helped shape you into the chef you are today?

My professional experience has helped me a great deal because, as a chef, observation is key. You spend years alongside di erent chefs, learning core techniques and pushing yourself toward excellence. Education comes from practice, and practice makes perfect.

What are you cooking today?

It’s a sweet medley that combines green apple, vanilla and a spongy texture. Guests love it.

What are the main ingredients and products you’re using these days?

You’ll always find chocolate, cream and butter in my kitchen. They are staples in pastry.

What important food trends have you noticed lately?

That’s an interesting question. In pastry, there’s growing demand for exotic flavors, deserts and cakes containing unusual spices.

What advice would you give suppliers and foodservice professionals who are looking to o er their best to the market?

As far as I’m concerned, it’s quality above all else. Pricing is also important, and aftersales customer service matters too.

GREEN APPLE DESSERT

Ingredients

Apple mousse

550g whipped cream

500g apple purée

50g sugar

25g gelatin

Apple insert

165g green apple purée

100g green apples

5ml lemon juice

20g caster sugar

5g gelatin

30ml water

Chocolate for dipping

500g Nestlé® white chocolate

250g cocoa butter

Dash of white food coloring

Chocolate soil

90ml water

240g sugar

110g Nestlé® dark chocolate

Micro sponge

250g egg whites

160g egg yolks

160g sugar

40g all-purpose flour

Dash of green food coloring

Cocoa butter spray

300g cocoa butter

20g green powder coloring

Kiwi apple gel

100g fresh kiwis

100g green apple purée

30g sugar

20g gel cream powder

A few drops of green food coloring

Sugar garnish

150g sugar

80g glucose

10ml water

Preparation

Make the green apple mousse by placing the gelatin in ice-cold water to bloom. In a pan, mix the purée and the sugar, bringing it to the boil. Add the gelatin and place to one side.

Whip the cream in a stand mixer until soft peaks are formed. Once the purée mix has cooled down, fold it in with the cream. For the apple insert, place the gelatin in ice-cold water to bloom.

Cut the green apples into small cubes. Over a medium heat, cook the apple cubes, purée, lemon juice and sugar. Add the gelatin. Place the filling in small molds and freeze. To make the dipping chocolate, melt the cocoa butter and the white chocolate. Add some white food coloring and blend with a hand blender.For the chocolate soil, boil the water and sugar in a saucepan. When it reaches the boil, turn o the heat and add the chocolate. Mix with a spatula for a soil-like texture.

Remove from the pan and place in an airtight container. To make the micro sponge, mix all the ingredients in a bowl and blend with a hand blender. Load two cylinders of an espuma gun with the mixture. Keep in a chiller for at least six hours (preferably overnight). Take a paper cup and foam the mixture in it until it is half full. Place in the microwave for 45 seconds. After removing from the microwave, make three or four holes in the base of the paper cup.

Cocoa butter spray

Melt the cocoa butter and blend in the green food coloring with a hand blender.

Kiwi

apple gel

Blend the kiwi with a hand blender and mix in the apple purée. Put it in a saucepan and bring it to the boil. Mix the sugar and gel cream powder in a bowl then whisk it in the hot purée mixture. Keep whisking until the purée becomes a little thick. Add some green food coloring. Let the mixture cool and then blend it with a hand blender.

Sugar garnish

Boil the sugar, water and glucose until the mixture reaches 150 degrees. Wait for it to cool down a little and then mold it into a ring (wear gloves).

Plating

Place the chocolate soil in the center of the plate. Delicately place the apple on top with the mousse inserted in between each layer. Add a few drops of gel near the chocolate soil. Place the sugar ring on top and balance two micro sponges at the each of the sugar ring to prevent it from falling. Decorate with some gold leaves.