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JP TRAIBLAZING MAGAZINE
he French Didier Gusching is an international chef who is the pioneer of the bio garden concept in the United Arab Emirates. He grasped the opportunity and established the innovative approach, called “Green cuisine or Cuisine with a Conscience.” “It is easy to grab a phone and call for food orders and deliveries but by going out to the market, finding local sources, local products, the benefits are endless. We are developing what we call “ food from farm to table’ and the one I made “ Green Cuisine or Cuisine with a Conscience”!!,” Gusching tells in this exclusive interview with TRAILBLAZING MAGAZINE.
SPOTLIGHT ON Didier Gusching
THE FIRST UAE EXECUTIVE CHEF AND UAE PIONEER OF THE BIO GARDEN CONCEPT BY JOSE PINTO & RUDINA HOXHA
He elaborates on the benefits and the advantages of bio garden for hotels and sustainability in general. “The benefit of being sustainable will lead to new businesses and this will keep our guests keen on that and looking more and more in that direction. It will also increase guests’ satisfaction as well as shareholders profits by reducing food and its costs,” the seasoned chef said. Three decades later, Gusching realized his whole project on bio garden in his home.
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“Now , since we have found our place, here in a Green Ardeche, in Burzet , our charming village , which is located in the heart of the “Géo Park - Parc Regional des Monts d Ardèche - “ https://lnkd. in/d5BZdrz is a high recognition , UNESCO labeled due to its preservation, geology and sustainability.” Moreover, he added, “Our village is also labeled “ Station Verte” – Green Label - for its quality of life in a preserved & natural environment.” Full interview below: What sparked your road trip towards organic farming? Since our childhood, it has always been part of our family to grow crops. We were not talking about organic at that time, “just growing “ the natural way without chemical fertilizers and following the season and the moon cycle. Once in Dubai, we could not find herbs or simple tomatoes with real taste or we were heavily depending on overseas deliveries – that’s how it started. Since we had at that time - Jebel Ali Golf Resort & Spa - a huge, some untouched or /and unused land, I spoke with my GM at that time, Mr Mark Bettsworth (RIP) about it one day. He was wondering what to do to with this land at the
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