PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA
EDITION 52
UAE
HOSPITALITY TRENDS
//
DINING EXPERIENCES
//
CHEF INTERVIEWS
The content of this document represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency do not accept any responsibility for any use that may be made of the information it contains.
European Fruits: the essential and healthy nutritional choice Juicy, crunchy and sweet, with bright colors and rich aroma: all the balance of nature contained in a fruit, from the trees of the Greek orchards on your table! The cultivation of fruit trees has flourished in Europe for centuries, being intertwined with the culture and life of the Mediterranean people. The microclimate of the area with its mild temperatures, the sufficient rainfall and the abundant sunshine offers the ideal conditions, influencing in the best way the quality of the fruits produced in the area. The experience of the people who are working in their production, combined with the modern scientific methods and the strict standards of quality and control applied in Europe ensure a safe product on your plate, of high nutritional value and unique quality. During the cultivation and production of European fruits, all legal requirements and safety and hygiene standards of the national standards and international quality protocols (certified by AGRO 2, GLOBALGAP, BRC, IFS and ISO 22000) are fully adopted and implemented. Apples, Kiwis, Peaches, Nectarines and Cherries from Europe, produced in Greece: Add to your daily diet the ultimate healthy habit!
SERVING SUGGESTION: Griddled peaches with prosciutto & blue cheese INGREDIENTS
4 ripe peaches sliced
100g blue cheese, crumbled
4 tbsp olive oil
85g pack prosciutto
100g rocket
1 tbsp balsamic vinegar
PREPARATION
Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside. Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.
delieufruits
delieufruits@gmail.com
www.delieufruits.eu
EDITORIAL EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com ADVERTISING SALES MANAGER: Liz Smyth liz.smyth@cpimediagroup.com BUSINESS DEVELOPMENT MANAGER: Diarmuid O'Malley diarmuid.omalley@cpimediagroup.com prochef.sales@cpimediagroup.com DESIGN Froilan A. Cosgafa IV FOR OTHER ENQUIRIES, PLEASE VISIT: www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)
PRINTED BY
EDITOR'S NOTE
Welcome Chefs, welcome to the 52nd edition of The Pro Chef Middle East. Inside this issue, we hear from leading experts in the region on hospitality trends that the current customer is looking forward to. In addition, Dr Amedeo Scarpa, Italian Trade Commissioner to the UAE, Pakistan and Oman, reveals the growth rate of Italian imports and plans for Expo 2020. Chef Stamatis Loumousiotis from the newly opened AIZA at The Pointe, discusses the lively concept that boasts a Greek-Mediterranean menu, dance performances and plate smashing. Meanwhile, Head Chef Anis Anssari introduces us to the Chef's Garden at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, home to fresh vegetables and herbs that are used at the restaurants to promote sustainable eating. Looking for culinary inspiration? Find a selection of recipes from Li’Brasil; a Brazilian and Lebanese fusion concept at Address Beach Resort, and discover Executive Chef Marcel Ravin’s signature specials served at The Monte-Carlo Bay Hotel & Resort. This time of year, we would be gathering together to celebrate The Pro Chef Middle East Awards 2020 ceremony. Unfortunately, we couldn’t proceed with this year’s celebrations due to the ongoing pandemic. To see if your favourite chef won, turn to page 37.
Al Salam Printing Press LLC PUBLISHED BY
All this, plus the latest food news, chef ’s specials and restaurant offerings in town. Happy reading,
Head Office: Media City, Building 4, Office G-08
Nicola Monteath Editor
Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 440 9100 Fax: +971 4 447 2409 Email: info@cpimediagroup.com A publication licensed by Dubai Production City, DCCA
© Copyright 2021 CPI Media Group FZ LLC. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. www.cpimediagroup.com
Edition 52 / The Pro Chef Middle East
1
37 CONTENTS 5 NEWS BITES
Culinary news from the Middle East and beyond. Discover delivery platforms, new chefs in town and plenty more.
8
DINING IN THE CITY
Ready to head out for a meal? Here’s a roundup of restaurants to visit.
12
THE FUTURE OF HOSPITALITY
14
THE UAE-ITALY CONNECTION
20
CHEF’S SPECIALS
A closer look at the trends shaping the industry, as discussed by two experts.
Dr. Amedeo Scarpa reveals the relationship between the two countries and plans for EXPO 2020.
24 2
The Pro Chef Middle East / Edition 52
We follow the latest creations on menus.
THE PRO CHEF MIDDLE EAST
41 28 24
A TASTE OF GREECE
28
SUSTAINABLE EATING
Discover this fun new concept at The Pointe, Palm Jumeirah.
Head Chef Anis Anssari discusses the need for a 450 square metre garden at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert.
30
FUSION FARE
33
ESCAPE TO MONTE CARLO
38
THE PRO CHEF AWARDS 2020
44
AROUND THE WORLD
30
Executive Chef Ruediger Lurz at Li’Brasil shares recipes served at the Brazilian and Lebanese restaurant at Address Beach Resort.
Chef Marcel Ravin shares his renowned chicken recipe and a stunning dessert creation.
Find out if your favourite chef took home gold this year.
Stay up-to-date with current F&B news from across the globe.
33 Edition 52 / The Pro Chef Middle East
3
Whether you’re smearing it on a toast or sautéing vegetables, butter is a vital ingredient used by celebrated chefs all over the world. More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavour. It elevates the flavour of any dish and adds finesse. Gastronomic dairy butter is excellent when making a sauce: it helps the ingredients’ flavour shine, bringing more aroma to the dish compared to vegetable alternatives.
The content of this ad represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION
News bites Culinary news from the Middle East and beyond
Chef Federico Sanna joins Anantara Eastern Mangroves With over 15 years of experience in fine-dining kitchens across Italy, Switzerland, the UK, the USA, France and Dubai, Chef Federico brings with him a world of gastronomic influences, dining traditions and food innovations. Born and raised on the Italian island of Sardinia, Federico grew up working in his family’s restaurant business, exposed to the diverse cuisines of the Mediterranean, including North African, Middle Eastern and Southern European. The new Executive Sous Chef will be joining the property’s culinary team led by Executive Chef Idin Asmitha.
Photographs SUPPLIED
BIDFOOD UAE LAUNCHES FOODSERVICE E-DISTRIBUTION PLATFORM, MYBIDFOOD Multi-channel foodservice provider of international F&B brand, part of JSE-listed group, Bidcorp – recently launched its latest e-commerce venture, myBidfood. The company’s state-of-the-art online ordering platform can be accessed on all desktop and mobile devices (iOS and Android compatible) and is integrated with Bidfood Middle East’s ERP, creating a seamless flow of data between the company and its stakeholders. It guarantees to reduce the time and cost that goes into ordering from the company’s wide range of premium food, beverage, and non-food products. The platform features tools that offer user-friendly navigation, creating a more pleasant and on-the-go online ordering experience with more convenient, and faster, after-sales services. This includes live pricing, stock availability, exclusive product promotions and special prices, quick-order functionality, detailed
product specifications, secure checkout, order help, and more. Registered users can also access their account details, which include order and billing history, previous transactions, and more.
Edition 52 / The Pro Chef Middle East
5
UP FRON T /
N EW S B I T ES
Chef de Cuisine Renzo Martin Reyes Reyes joins the St. Regis Saadiyat Island Resort, Abu Dhabi The St. Regis Saadiyat Island Resort, Abu Dhabi has announced the appointment of Renzo Martin Reyes Reyes as Chef de Cuisine of Buddha-Bar Beach Abu Dhabi. Hailing from Peru, Chef Renzo has over 12 years of experience in Peru, Panama, Turkey, Russia, and the UAE. Chef Renzo’s passion for ingredients and Peruvian traditions saw him excel as a Sous Chef at a restaurant debuting in Palm Jumeirah, Dubai; a Peruvian-Nikkei menu developer in Russia, Head Chef of Buddha Bar Beach in Bodrum, Turkey and Head Chef at Buddha Bar, Astana, Kazakhstan. At Buddha-Bar Beach Abu Dhabi, Chef Renzo will be bringing his seasoned culinary skills, techniques and knowledge to the capital, introducing diners to Nikkei cuisine.
Cypher Urban Roastery launches sustainable initiative Cypher reinforces its commitment to do and be better through their new initiative Nabtih, a name derived from the word "plant" in Arabic. Adopting practices that embrace changes around the supply chain throughout all stages of a product's lifecycle, including planting, harvesting, handling, packaging, serving, and the repurposing of byproducts. Through this initiative, Cypher aims to raise awareness around recycling by promoting smarter consumption and sustainable utilization of the planet’s resources. The brand has developed hacks such as repurposing jute bags, used to transport coffee beans into pots, for edible herbal plants such as basil rosemary, oregano, and mint. In addition, Cypher stocks products such as olive oil from Palestine, which holds the same name as the initiative “Nabtih”.
6
The Pro Chef Middle East / Edition 52
The Michelin Guide announces 2021 winners Despite the effects of the pandemic on restaurants worldwide, MICHELIN Guide progressed with the 2021 France edition to reaffirm the resilience, excellence and vibrancy of the French fine dining scene. Featuring 638 starred establishments, including 57 new addresses, the 2021 Guide
shows that, thanks to longstanding and emerging talent, the fine dining scene is still alive in France. This year, ONA (Origine Non Animale); a vegan restaurant in south-west France won a Michelin star - the first for an establishment serving only animal-free products in the country.
Accor opens Pullman Downtown Dubai Accor, the world-leading augmented hospitality group, opens new Pullman at Business Bay, Dubai. The hotel will offer stunning views of the Dubai Canal, the Dubai Skyline and the iconic Burj Khalifa, and feature 353 keys with standard rooms and suites. In addition, Accor and Twenty 14 Holding (an Abu Dhabi-based Hospitality company) are working closely together to develop the culinary offerings at the hotel with six “in-trend� and well-designed dining experiences for guests to enjoy.
Edition 52 / The Pro Chef Middle East
7
UP FRON T /
N EW S
DINING IN THE CITY
Take a look at the latest hotspots in town that you just can't miss for a memorable meal
Bla Bla Beach Club One of the most highly anticipated venues has finally opened at The Beach. At almost 100,000 sq. ft., this licensed all-day dining venue has now opened ten of the 20 bars, with access to the beach club and three restaurants, as part of Phase one. Expect barefoot beverages on the beach, bubbles, creative concoctions, live music and plenty more. The three themed bars overlook the Gulf Sea and Dubai Eye. Hotfoot to The LightBox Bar and Tag Bar, which mimics New York streets with graffiti, streetlamps and a slide that leads to the bathroom. Also on the terrace is the Lounge Bar, a stunning central terrace bar with sharing beverages. On the first floor inside the venue, stop by the Record bar with old vinyl and an Irish Pub perfect for onscreen sports. Hidden in a back room are three bars, The Japanese Bar with a light-up floor, The Hollywood Bar that exudes a celebrity feel and The Maximalist Bar for out of the box drinks. There’s plenty more happening at The Beach Bar, which offers a slice of Bali in Dubai, and the Beach Club where you can expect Ibiza vibes complete with live entertainment. For a more substantial meal, head to Onda and Nami (which means ‘wave’ in Italian and Japanese) or try Texas-style BBQ Smokehouse. Contact +97158 606 3535.
There’s a new hidden gem tucked away inside the award-winning Seventh Heaven complex of AlBarari. The latest hotspot, set amidst a lush green oasis, offers a curated coffee menu that focuses on the process from bean to cup. Inspired by a ‘Kissaten’ (a Japanese tea house) Third Wave showcases a sensory coffee and tea experience, a menu comprising vegan desserts, tofu snacks, oat-milk based coffee drinks and plenty more. thirdwave.cafe 8
The Pro Chef Middle East / Edition 52
Photographs SUPPLIED
Third Wave Cafe, AlBarari
AIZA
Al Hadheerah, Bab Al Shams Desert Resort
The latest restaurant to open at The Pointe’s East Marina, Palm Jumeirah, is this Greek-Mediterranean restaurant, bar and lounge. Inspired by the Cyclades Islands in the Aegean Sea, the warm and welcoming dining destination offers an idyllic al fresco terrace with views of Atlantis, The Palm and the world’s largest fountains. While you watch Greek dance performances and smash plates, tuck into smoked cod roe, traditional Greek salad and mezze, cheese and spinach pies, fish specialities and the must-try, a slow-cooked lamb shank cooked in a Josper oven.
The Arabian Nights adventure is back at Bab Al Shams Desert Resort’s signature dining venue. Explore the sights, sounds and tastes of Arabia as you enjoy horse shows and Tanoura performances underneath the starry sky. As always, you can relish the finest cuts of meats cooked in wood-fired ovens and spit roasts.
Contact +9714 575 5097.
Contact +9714 809 6202.
CZN Burak
Goldfish Sushi & Yakitori
White Rice Consultancy’s Chef-preneur Akmal Anuar and partner Inez Tantyanna have partnered with Sunset Hospitality Group to launch Goldfish Sushi & Yakitori at The Galleria Mall Dubai. Diners can expect a contemporary dining experience in a relaxing atmosphere.
Instagram star, well-established restaurateur in Turkey and celebrity Chef CZN Burak, has opened his first Dubai outpost at the Sheikh Mohammed bin Rashid Boulevard. Diners can take a seat indoors, or out on the terrace for views of the Burj Khalifa, and feast on a menu comprising over 150 dishes with Middle Eastern and Turkish influences.
Contact +9714 886 4966.
800 CZN Burak
Edition 52 / The Pro Chef Middle East
9
UP FRON T /
N EW S
Farzi Café This modern Indian bistro from the House of Jiggs Kalra recently unveiled a new menu across both Dubai restaurants. And this one is set to be the most Instagrammable menu yet, with dishes such as pomelo and melon chaat served street style with nuts crushed over for texture and finished with frozen berry yoghurt, and an Artisanal tomato soup with buffalo mozzarella bruschetta and basil air, to begin with. For entrées, try the traditional Shephard’s pie deconstructed, served with spiced seared wagyu beef chunks with mashed potato; the Kerala shrimp biryani with tempered black gram raita, and creamy malai paneer with a desi ratatouille twist and fresh Parmesan, to name a few dishes. Contact +97152 689 2012 (City Walk) and +97150 407 5590 (Mall of the Emirates).
Brunch & Cake by the Sea Head to Brunch & Cake’s newest location at The Pointe to try their Burger & Slider Menu. Each promises a twist that the Barcelona-based hotspot is known for, with options such as Saucy bacon sliders (Bagel-style brioche bun with cheddar smash patty, B&C secret sauce, maple candied bacon topped with smoky bacon sauce); The Spanish burger (Crispy baked coca bread with olive oil, Maldon salt, stacked perfectly with classic mayo, crisps, double smashed patty, Manchego cheese, padron peppers and a smashed fried egg), Goat cheese & caramelised onion sliders; Crispy Asian chicken sliders (Fillet dunked in honey, chilli-soya sauce with Asian coleslaw and chipotle mayo); Smashed croquette sliders; Pulled beef, and finally the most innovative from all, the Lasagna (creamy, crispy mushroom and spinach deep-fried lasagna filled with a double cheese smashed patty and classic pink sauce). Contact 800 4726362 10
The Pro Chef Middle East / Edition 52
Bombay Borough Looking for an express lunch? Make a beeline for this eatery in DIFC that offers an ode to the iconic Indian train journeys where meals were freshly cooked and served quickly to hungry travellers. The menu features a sharing portion of Chutney Papad Tokri, an extensive selection of dishes from the Smalls menu and a choice of mains, which includes street grills, Big plates, and biryanis. AED 99 per person on weekdays from 12-3:30pm. Contact +9714 327 1555
WHERE FOOD AND CHEFS COME FIRST theprochefme.com
FE AT UR ES /
IN S IGH T
THE FUTURE OF HOSPITALITY Two leading experts discuss top trends shaping the hospitality industry
Jose Silva, CEO of Jumeirah Group “As a population we have endured an extended period of uncertainty and confinement in 2020, where isolation was a necessity and vacations were nothing more than a digital fantasy for many. It has been an unprecedented year, but 2021 may explore the full cycle of the pandemic from stringent confinement to the controlled deployment of fast-track vaccination programmes, to revenge travel where pent-up desires to get out and interact with life and loved ones, will set the tone for a certain degree of indulgence and self-fulfillment. Travellers will continue to place safety and security as a key consideration, much like responsible travellers rate the social and environmental impact when choosing a destination. Preference towards destinations that have demonstrated consistency, transparency and have built trust amongst their audience during the pandemic will reap the rewards, as travellers are looking for guaranteed fulfillment with no appetite to risk disappointment. Digital interactions have dominated the past year, but as restrictions are lifted, tactile experiences with our external environment and our close communities will reconvene. As travellers look to recoup lost time with loved ones, we are likely to see increased demand for self-contained home away from home style dwellings. Villas and resort style properties which offer space, privacy and a sense of exclusivity are already seeing a strong recovery as travellers prioritise precious moments of togetherness with family and friends, with limited exposure to densely populated areas. Collaborative partnerships to promote destinations as well as competition amongst hoteliers, to capture business as it returns, will result in competitive rates for consumers. However, the traveller of today has far higher expectations than those
12
The Pro Chef Middle East / Edition 52
of pre-pandemic times. Industry players will need to speak to the new mindset of travellers who are looking to make up for precious lost time, who expect more from their experience, are value driven and expect flexible conditions. Jumeirah has
responded to this, adding a new dimension to its guest experience with various initiatives including its “Gift of Time�, as well as new inclusions aimed at greater accessibility to more personally rewarding experiences.
Accessibility will be a focal point for 2021, not just logistically but experientially. Smart pricing and new entry points will open the doors to luxury for the wider audience, endorsing a more inclusive approach to luxury travel and hospitality. The online-offline experience will be ever present as access to information and services on demand, will be the expected norm. Digital e-concierge services, contactless travel, check-in, payments, menus and resort maps are just scratching the surface of how technology will be embraced to meet the demands of travellers and elevate operational efficiencies going forward. Facilities will also evolve to accommodate the shift from workation to work-migration, as trends to dissolve the traditional workplace and embrace digital nomadism gains momentum. Long-stay packages, like Jumeirah’s dedicated remote work package, with accessibility to everyday facilities to maintain a well-rounded work-life balance will therefore be more prominent in 2021. The emphasis on travel in 2021 will be memorable not material.”
Mark Kirby, Head of Emaar Hospitality “The hospitality industry has been quick to adapt to the ever-changing market conditions bought on by Covid-19. The introduction of technology to reduce the number of touchpoints has been a particular area of focus and one I believe would have taken longer to adopt and implement in more ‘normal’ times. Contactless payment options for all restaurants and in-room dining was very swiftly introduced, as were QR
codes for menus. Our in-room check ins are now even more efficient than ever before, with guests able to check in with just one single tap of a screen, while service requests are now powered through a chatbot app. Sustainable practices have always been an important pillar at Emaar Hospitality Group but now more than ever, we are looking at alternative green solutions. Food waste management systems such Winnow assist with smart procurement, and
inventory management to minimize over-production in the kitchen, therefore throwing away much less food. In the bathrooms, amenities such as soap and shampoo are provided in bulk dispensers rather than single use plastic bottles. For Address Hotels + Resorts, our goal for 2021 is to increase our sustainable initiatives and do more on our part in positively impacting the environment.”
Edition 52 / The Pro Chef Middle East
13
IN S IGH T
UAE-ITALY TRADE IN FOCUS With over 27 years of experience, Dr Amedeo Scarpa, Italian Trade Commissioner to the UAE, Pakistan and Oman, reveals the growth rate of Italian imports and plans for Expo 2020
14
The Pro Chef Middle East / Edition 52
Photographs SUPPLIED
FE AT UR ES /
T
he Italian Trade Commission (ITC) is the official and only government agency responsible for the promotion of ‘Made in Italy’ products and its producers all over the world. As the ITC’s commissioner to the UAE, Pakistan and Oman, Amedeo Scarpa elaborates: “We plan promotional initiatives worldwide through our network of 79 offices every year, via commission participation, official pavilion participation at trade fairs, press conferences, webinars and sponsored delegations to trade fairs in Italy. This includes F&B events such as Cibus in Parma, TUTTOFOOD in Milano and various others across Italy’s 20 regions.” Italian cuisine, specifically the Mediterranean diet – awarded 'Intangible cultural heritage' status by UNESCO – is highly regarded for its health benefits. It is no surprise that rapid growth in demand for organic, and free-from products, have been recorded over the past few years, with the UAE organic market size of packaged F&B peaking to USD 27.9 million in 2019. Moreover, Italy is one of the top importers of agri-food to the UAE. Major food imports being pasta, confectionery, chocolate, grains, fruits, nuts, and dairy. In 2019, the UAE was the second-largest importer of Italian products, after Saudi Arabia, with a share of USD 330 million at the time.
“For Expo 2020, we are launching a campaign to spread awareness that we are certified powers in terms of bioproducts” At the 5th edition of Italian Cuisine in the World, which took place recently in Dubai, the annual fair saw the promotion of Italian cuisine and highquality produce under the Extraordinary Italian Taste campaign. Acting as a “natural, cultural and geographical bridge”, Scarpa believes that the success behind the event is the fact that Italian culture embraces and enjoys sharing, in design, innovation and
Edition 52 / The Pro Chef Middle East
15
FE AT UR ES /
IN S IGH T
food, because “we were born for sharing.” Respecting tradition and innovation were significant elements at the fair, with chefs merging the traditional culinary style of the ‘Father of Italian cuisine’ Pellegrino Artusi with innovative cooking methods. This creative combination of tradition and innovation is expected to be promoted at Gulf Food 2021 as well, where more than 200 Italian companies participate annually. “This time, we have again organised the Italian Lab - a cooking show with chefs from Italian restaurants around the UAE. By respecting tradition and innovation, it will be a chance for consumers to taste new Italian flavours and combinations.” In terms of the ITC’s association with the hospitality industry, Scarpa says: “We involve the sector during fairs like Gulf Food by giving chefs an opportunity to show off their potential and so, increase their restaurant offerings and visibility.” Celebrity chefs such as Michelin-starred Massimo Bottura, who participated in Gulf Food 2019, was invited by the commission to act as a bridge to consumers. “By pushing the chefs, we push export demand. Sometimes, we sponsor selected F&B managers to visit certain Italian regions to promote local cuisine and products, not only on national but regional fronts.” Italy is also one of the largest producers of biotechnological food in the world and has dedicated several industries to the production of certified bioproducts. These include vegan meats, bio pasta crust, and superfoods. Scarpa states: “For Expo 2020, we are launching a campaign to spread awareness that we are certified powers in terms of bioproducts and hence, push demand for products from Italy.” Italy’s participation at Expo 2020 is themed around ‘Beauty Connects People’ as it is “the declination of the vertical
16
The Pro Chef Middle East / Edition 52
specification of beauty.” The value of such exports from Italy to the UAE rose by an average of 2.7% between January to August 2020, compared to the same period the previous year. Since almost 90% of UAE’S food is imported at USD 12 billion yearly, out of which Italy exports estimates between USD 320-330 million, Scarpa assures: “Though we do have a variety of products and are one of the best exporters in the world, in the UAE, I believe there is a significant margin for growth.”
ADVERTISING FEATURE
The Cheese Factor High-quality cheeses from the USA are increasing in demand in the Middle East. Here Nina Halal from the USA Cheese Guild discusses consumption behaviour and shares top tips for your cheeseboard
November 2016 BBC Good Food Middle East 17
T
he United States is the world’s largest supplier and manufacturer of high-quality cheeses which includes varieties ranging from American Originals such as Monterey Jack, Colby and cream cheese to Italian-style cheeses such as parmesan, provolone and mozzarella. Consumers are often surprised to learn that specialty cheeses from the country are some of the world’s best, winning top awards at international competitions. The USA cheese community’s success is reflected in the performance of USA cheese at the 2019 World Cheese Awards (WCA), one of the most respected competitions in the world attracting thousands of entries each year, where U.S. cheesemaker Rogue Creamery’s Rogue River Blue was crowned World Champion Cheese - the first American recipient of this honour. “USA cheese fits into healthy eating plans for children and adults of all ages. It’s considered a nutrient-dense
The Ultimate Cheeseboard Follow these nifty tips for the perfect platter • Mix semi-soft (Colby, medium cheddar, etc.), smoked and flavoured (Pepper Jack, smoked cheddar, etc.) and young Blue cheeses (gorgonzola, etc.). These are best consumed at room temperature to enjoy their soft and creamy texture. • Include semi-hard cheeses - opt for sharp cheddar and Alpine-style cheese - and a hard parmesan. These cheeses are also best consumed at room temperature as they release all their essences while retaining body and structure. • Pair it with similar flavours. For example, parmesan with fresh pineapple. For contrasting pairings, combining two or more of the five basic tastes (bitter, sweet, salty, sour, and umami). feta paired with fresh watermelon (salty and sweet), Pepper Jack paired with mango chutney (umami and sweet), and parmesan with walnuts (sour, salty, and bitter) are great options. • Complete your cheeseboard with contrasting textures including dried and fresh fruits, nuts, cured meats, pickles, condiments, jams, honey, bread and crackers.
food because it provides a high concentration of nutrients relative to calorie content. It also boasts high-quality calcium, protein, phosphorus, vitamin A and zinc,” says Nina Halal from the USA Cheese Guild. For those who find it difficult to digest lactose found in milk and other dairy products, USA cheese(s) are a particularly significant nutrient source. “Natural cheeses such as cheddar, Colby, Monterey Jack, mozzarella and swiss contain minimal amounts of lactose, as the cheesemaking process naturally removes lactose during the separation of cheese curds from whey,” says Nina. While cheese also contains some sodium, fat and calories, dietary choices should take into consideration a food’s total nutrient package. Traditionally, the most popular types in the GCC are the indigenous white cheeses, consumed daily at breakfast and throughout the day in snacks and sandwiches. There are over 1,000 cheese varieties produced in the United States, with parmesan and provolone cheesemakers also present in the country. You may have already tried a few of these, perhaps even all, without realising those delish soft, semi-soft and hard cheeses aren’t from an artisan producer in France, Italy or Switzerland, but from the United States.
ADVERTISING FEATURE
Keep in mind! A simple guide
1
Don’t offer cheese straight from the chiller. It should always be at room temperature. Remove from the chiller around one hour prior to serving. Refrain from offering the same varieties; try to discover new cheeses and flavours. Go ahead and slice or chunk the cheese. Notice the aesthetics. Prep in advance for beautiful arrangements. Remember to advise your guests to start with the mildest cheese and then work up to the most intense.
2
3 4 5
and stops the ageing process, providing foodservice and industrial users with a consistent, high-quality product,” says Nina. Other processes include new ways to modify cheese texture and performance for specific end uses. Meanwhile, low pressures can accelerate cheese flavour development and reduce ripening time. “Innovation in American cheesemaking manifests itself through neverending new creations of our talented cheesemakers.”
Over the last two years, the USA Cheese Guild has featured a wide variety of American cheesemakers, introducing more of the produce to shelves and deli counters of major supermarket chains, not just in Dubai, but throughout the GCC. “This is due to the noticeable shift in consumption behaviour, which has helped to leverage the rising demand for USA cheese,” says Nina.
Currently, within the MENA region, there’s a growing appreciation for new types of USA cheese, not just for special occasions but also for daily consumption and homemade recipes. To meet consumer demand, dairy research centres in the United States are currently developing novel cheese prototypes and processes that allow better control over production, safety, shelf life, flavour, and more. For instance, the invention of IQF (Individually Quick Frozen) mozzarella. “The IQF process locks in the freshness of the cheese
Cheese as a health food and snack is gaining traction here, especially since people are more aware of the heritage and cheesemaking processes. “In today’s U.S. cheesemaking community, craftsmanship rules. From some of the largest production facilities in the world to tiny artisan producers, quality is at the forefront of USA cheese,” says Nina. Across the rolling hills of New England and the green pastures of Wisconsin to the canyons of Utah and the dramatic landscapes of California, farms both big and small participate in the first livestock animal care program in the world to be recognized by the International Organization for Standardization (ISO). U.S. milk production oversight and government regulations have furthermore resulted in a reputation for products that are safe, nutritious, and delicious.
FUN FACT! Monterey Jack was first made in the mid-1700s near present-day Monterey, California. Though it was one of the earliest produced cheeses, the commercial development of the cheese didn’t happen until the late 1880s, when a businessman from Monterey, David Jacks, started selling it all over California. The cheese, labeled with Jack’s name and the city of origin, came to be known as Jack’s Monterey, which later became “Monterey Jack.”
CH E F S /
PLATE UP
also one of the most popular items on our Friday Brunch and Ladies’ Night menus.
Tell us about the dish. ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF
It’s a creamy, slightly spicy yellow curry comprising egg noodles, massaman gravy with coconut milk, served with prawns. It is unique to northern Thailand and is traditionally eaten with condiments such as chilli oil, pickled vegetables like cabbage, lemon and shallots.
What makes it a standout dish?
CHEF DE CUISINE WICHIT PANYO BENJARONG
Aside from being our Chef ’s signature dish on the menu, the savoury curry broth made with a blend of yellow and red curry is the perfect representation of the true taste of Thailand, as it incorporates harmony and balance between the flavours, whilst keeping you absolutely filled and satisfied.
Where do you source the ingredients from? What is your favourite dish on the menu?
Photography SUPPLIED
The Khao Soi Goong is definitely my favourite and has been a well-loved staple on guests’ tables when visiting Benjarong. It’s
At Benjarong, we want to give our guests an authentic culinary journey of Thai cuisine, hence we source only the best ingredients from Thailand to amaze and excite our diners' senses.
20 The Pro Chef Middle East
/ Edition 52
EXECUTIVE CHEF MOHANAD ALSHAMALI CLOUD RESTAURANT & LOUNGE
HEAD OF CULINARY – CHEF OMAR BASIONY LDC Kitchen + Coffee
What’s your favourite dish on the menu? The spicy Tantan Ramen holds a big place in my heart.
Tell us about the dish The star is definitely our rich aromatic chicken broth that we slow cook for more than 24 hours, to that we add a mix of caramelised minced chicken thighs, Japanese sesame paste and a spicy fermented chili paste. We serve it with fresh homemade ramen noodles, sweet corn, homemade chili oil, crunchy bamboo shoots and a little garnish of thinly sliced limes, which gives it some nice balance.
What makes it a standout dish? Like all of our food, the devil is really in the details. We make our stock from scratch, the noodles are homemade – not the frozen pre-made ones – and we go through pains to source Japanese flour with the right protein percentage, to give the perfect bite and texture. It also has alkali salt, the real secret ingredient of ramen noodles, and offers the perfect bounce and chewiness, which is a sign of authentic ramen noodles.
Where do you source the ingredients from?
Your favourite dish on the menu?
We only use fresh chicken for our stock, never frozen. It's raised and slaughtered here in the UAE. The flour we use for the noodles is from Japan. I love to use local sweet corn when it's available in the market, the freshness really makes the difference and you get such sweet and fantastic corn here. The rest of the components are a real mix but emphasis is on everything to be made from scratch, with care and love.
Turkish Alinazik Kebab.
Tell us about the dish Turkish Alinazik kebab is one of the most traditional dishes in the Turkish cuisine, with a great focus on fresh Turkish ingredients. I had this dish when I was visiting Gaziantep, where this dish is one of the signature specials. It is prepared with grilled eggplant, Turkish yoghurt, garlic, salt and pepper, minced beef kebab or beef cube kebab, plenty of butter and Turkish chilli pepper.
What makes it a standout dish? It is a high-quality product with a special cooking technique. The beef we use is ribeye steak (Australian beef angus), cooked upon the guest’s request. It offers fully smoked flavour as it's cooked in the Josper grill. To make the dish even more special, we add our final touch at the guest table, by pouring the smokey chilli butter on top of the steak.
Where do you source the ingredients from? Most of the ingredients are imported from Turkey while some of our produce is from the local market, in keeping with the authentic Turkish flavour.
Edition 52 / The Pro Chef Middle East
21
Rise to the top with French Cream In pastry and other branches of the culinary arts, there is no denying that cream is an essential ingredient. As a cooking element, it adds an incredible depth of flavor. European dairy cream, especially French cream, enhances the flavor of all preparations. It has an unparalleled melt in the mouth, and its softness on the palate is uniquely smoothing and comforting. No matter the level of the cooking skills, anyone can incorporate French cream to a range of dishes, from savoury to sweet.
Aaliya Randeree is a South African Pastry Chef trained in the UAE. She developped a rich walnut and dark chocolate pavlova, finishing the pastry by adding honey and roseinfused whipped european dairy cream.
Dark Chocolate and Walnut Pavlova
PAVLOVA Yield – 20 pcs - 20g each
1 tsp Vanilla
120g Egg Whites
100g Walnuts, chopped
250g Sugar
100g Dark Chocolate,
1 tsp White Wine Vinegar
melted
1 tsp Corn Flour
Maldon Salt
Preheat the oven to 120° C. Whisk egg whites in an electric mixer fitted with a whisk attachment until it forms a stiff peak, add the sugar one tablespoon at a time until the meringue is stiff and glossy. Whisk in vinegar, corn flour and vanilla. Fold in half of the chopped walnut then swirl in the ¾ melted chocolate. Weigh 20g of meringue onto baking paper then shape each one into circles creating a crater by making the sides a little higher than the middle. Sprinkle with walnuts and maldon salt then drizzle chocolate. Bake at 120° C for 40 to 60 min, turn the tray after the first 30 min. Turn off the oven and allow to cool completely.
DARK CHOCOLATE GANACHE 140g 70% Chocolate
150g Cream
50g Butter
Melt over Bain Marie, mix till well combined.
ROSE WHITE CHOCOLATE CRUMBLED 150g Caster Sugar
10g Rose Water
40g Water
Pink Food Coloring
105g White Chocolate
Boil water and sugar until just about to turn brown. Whisk in white chocolate, rose water and red food coloring.
ROSE AND HONEY CREAM 400g Cream
25g Honey
125g Mascarpone
1 tsp Rose Water
15g Dried Roses
Heat cream, dried roses, honey and rose water till 50° C. Allow to cool complete, ideally chill over night (this allows for better infusion) then strain. Whisk cream and mascarpone.
ASSEMBLY Slightly melt the ganache. Using a teaspoon create lines on your plate. Place a pavlova on the plate and fill it with the whipped Rose and Honey Cream and sliced strawberries. Pipe some of the cream onto the plate as well. Garnish with Rose White Chocolate Crumble, Walnuts and dried Roses.
The content of this advertorial represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.
CH E F S /
FACE TO FACE
A TASTE OF GREECE
Chef Stamatis Loumousiotis at AIZA discusses the newly launched concept at The Pointe, Palm Jumeirah, which includes plate smashing and delish sharing-style Greek-Mediterranean specialities
24
The Pro Chef Middle East / Edition 52
Edition 52 / The Pro Chef Middle East
25
CH E F S /
T
FACE TO FACE
GET TO KNOW THE CHEF ell us more about your culinary experience.
Favourite kitchen appliance I love all appliances but the charcoal grill is something that always makes me happy. It gives me exactly the outcome I want, plus it's a natural and traditional cooking style.
I worked at my father’s restaurant in Kranidi from a very young age. It’s a small city in Peloponnese and I helped with cooking and service. I developed a passion for hospitality and taking care of our guests, and over time, I realised I like to make them feel the philoxenia, which is true Greek hospitality.
A chef you admire the most I have two teachers from Greece: Michael Ntounetas and Ectoras Botrini. Also, French chef Jacque Chimbois from the south of France.
Describe AIZA. Greek food is all about sharing various dishes and tasting different flavours, which is why we introduced this sharing concept to AIZA while providing authentic Greek taste in Dubai. Our inspiration comes from the Cyclades Islands and also my favourite island, Santorini. AIZA is all about Greek gastronomy, warmth, and fun, as our waiters – who have especially been flown in from Greece – perform dances daily. We satisfy all our diners' senses and express our love for the culture through dance and smashing plates, like the Greeks. Additionally, we are the only Greek restaurant in Dubai with a stunning outdoor terrace overlooking the largest fountains in the world. One of our most unique elements is that 80% of our team are Greek.
How would you describe your cooking style? I always prefer simplicity in my food, and I like to bring the influence of street food to a high-end restaurant vibe.
Name some of the standout dishes on the menu. Our best-selling dishes are the Greek salad, Grilled octopus with fava, Prawns Saganaki, Sea Bream Carpaccio, Lamb shank Ladirigani, Baby Chicken Lemonato, Lobster pasta, Crispy Loukoumades, and Chocolate Lover Cheesecake with Greek coffee.
What can diners expect when they visit?
Where do you source the ingredients from?
They start with a selection of Greek dips, then continue on with homemade pies, a seafood appetizer, and traditional Greekstyle main dishes along with pasta, charcoal grill meat and speciality fish dishes. Don’t forget the dessert, which will definitely teleport you straight to Greece!
Most of our products are sourced directly from Greece’s little farm suppliers, and others we internationally import from various countries. I grew up in an olive tree village, so one of my staples is the Greek olive oil, which I use in all my dishes to give the lightlycooked dishes more flavour.
26
The Pro Chef Middle East / Edition 52
Your go-to meal Simple seafood orzo pasta with fresh tomato and herbs. Favourite restaurant in Dubai LPM is my favourite restaurant, not only because I worked there and got a lot of experience from the Chef. Whenever I visit, I feel at home. Also, the food is very consistent and always great.
Is there a special menu? To celebrate AIZA’s official opening, we’re offering a limited-edition Philoxenia Menu, featuring two drinks and a generously portioned Mezze Platter showcasing a variety of dips, olives, and spinach pie for just AED 99 per person, available daily from 6-8pm. The menu borrows its name from the Greek word ‘philoxenia’, which translates to ‘friend to a stranger’, but which also holds a much deeper meaning and represents an act of hospitality, welcome and goodwill in Greek culture.
UHT Cream Product Range From Grass Fed Cows in Ireland AVONMORE PROFESSIONAL IS DEDICATED TO CREATING HIGH QUALITY UHT CREAM DAIRY PRODUCTS FOR THE FOODSERVICE INDUSTRY ACROSS THE GLOBE.
Full product range coming soon to the Middle East & Africa.
BY CHEFS FOR CHEFS
CONSISTENT QUALITY
90% GRASS FED COWS
35 QUALITY CHECKS
— Premium products, created by chefs for chefs — Pure, natural flavour dairy cream with a rich, smooth texture — Stabilised creams with long shelf-life retaining all their nutritional goodness — Exceptional technical performance and consistent quality — For more information go to: www.avonmoreprofessional.com
Meet our Chef Ambassador and Culinary Consultant, Aoife Noonan.
Contact us for more information: Glanbia Ireland DAC Ubora Towers, Office 703, Business Bay, Dubai, UAE Email: celmokdad@glanbia.ie Mobile: +971522860453
CH E F S /
FACE TO FACE
SUSTAINABLE EATING Head Chef Anis Anssari recently unveiled the Chef's Garden at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert. The 450 square metre garden is home to fresh vegetables and herbs, used in dishes at the resort’s restaurants
T
ell us more about your latest concept
We have set up an amazing chef ’s garden next to our all-day dining restaurant Kaheela. The idea behind setting up the garden is to grow our own herbs and vegetables, as we are working towards sustainability and serving dishes made from these ingredients. Our guests are delighted to learn that the food served to them is prepared using fresh, homegrown and chemical free ingredients.
What can diners expect? Our diners are served food prepared using fresh ingredients, various seasoned menus and live tours of the garden, where we educate our guests on the process of growing ingredients (including herbs and vegetables) without the use of any pesticides or chemicals.
28
The Pro Chef Middle East / Edition 52
Are there any ingredients you’re particularly enjoying working with? My favourites are rocket leaves, basil and rosemary as they take less time to grow in comparison to other ingredients and are suitable for the existing climatic conditions. These ingredients are also versatile in their use, as we can prepare not just food, but drinks, and marinate meat to enhance the flavours of our dishes.
Any difficulties you’ve faced so far? The process was challenging when I started the garden as I had to research a lot about farming practices, knowing the difficult conditions including weather and soil. I did rounds of experiments until I knew which vegetables or herbs will grow best at this garden. I also spent a lot of time understanding the best ways of going
GET TO KNOW THE CHEF Favourite kitchen appliance: Chef's knife. Your go-to meal when cooking at home: Baked seabass with garden salad. Favourite restaurant: Blue Jade, The Ritz-Carlton, Dubai. The food is truly exquisite and they use the finest fresh ingredients. It's a feast for the eyes and the stomach! A dish that reminds you of home Roasted Cauliflower: These days many guests request for either vegetarian or vegan dishes. When I was a child, my mother would buy fresh cauliflower from the farm, roast it with cumin, onion, tomatoes, coriander and a dash of lemon. I often helped my mother prepare the dish and then we would all dine together as a family. I recreated this dish on the menu at my resort and it is called Cauliflower charmoula at Kaheela and Roasted cauliflower steak at Farmhouse restaurant. A chef that inspires you: Gordon Ramsay. He is very energetic, creative and uses fresh ingredients in all his dishes. He is inspiring in the way he plays with flavours and ingredients, to make the most of his produce, to be tasteful and vibrant.
“My cooking style focuses a lot on dishes produced using healthy, local ingredients� ahead by visiting local farms and talking to farmers, as I wanted to use organic ways of farming without fertilizers, to ensure our guests are eating healthy food at all times.
How would you describe your cooking style? My cooking style focuses a lot on dishes produced using healthy, local ingredients. I love combining cuisines to produce a fusion of various dishes at our four award-winning restaurants. For instance, we serve Kale Fattoush at Moorish (which is a mix of Western and Arabic cooking), Tandoori Broccoli at Kaheela (mix of Indian and Western cooking) and of course
our guest favourite Baklava Cheesecake served at Moorish.
Your favourite dishes on the menu. Some of our standout dishes across our restaurants include Kale Fattoush, Tandoori Platter, Date Pudding, Beef Tartare, Truffle Fritters and Australian Black Onyx.
Are there any special plans in place for the near future? We are looking at offering seasonal dining promotions. This includes a White Asparagus promotion at Farmhouse, Marrakech special menu at Moorish, amongst other food promotions that focus a lot on healthy, seasonal ingredients.
Edition 52 / The Pro Chef Middle East
29
O N THE PASS /
LOCAL R ECI P ES
FUSION FARE
Executive Chef Ruediger Lurz commenced his culinary journey as a kitchen apprentice at a Michelin Star restaurant in 1995. The ‘homegrown’ chef from Germany climbed the ladder after serving several roles at various hotels in Germany, including the Althoff Schlosshotel in Lerbach and Hotel Adlon in Berlin. Most recently, chef Lurz served as Sous Chef at the award-winning seafood restaurant, Sayad at Emirates Palace Abu Dhabi. Here he shares two signature specials from the newly launched Li’Brasil; a concept which fuses Brazilian and Lebanese cuisines, at Address Beach Resort.
30 The Pro Chef Middle East
/ Edition 52
Arroz preto brasileiro com frutos domar 50g black rice 15g shrimps 15g mussels 15g baby squids 15g calamari 10g white onion 5g red capsicum 5g green capsicum 5g yellow capsicum 3g garlic
1g thyme 1g rosemary 2g parsley 40g French fries 2g smoked paprika 5ml extra virgin olive oil 2g salt
Lobster Bisque 100g lobster shell
5g tomato 5g parsley 5g onion 500ml water 5g garlic 2g thyme 10g tomato paste
Garnish 2g lime 1g dill leaves
Method 1 Pre-heat the oven to 180C and roast the lobster shell for 30 mins 2 SautĂŠ the vegetables in a pot, add the lobster shell to it, add water and cook for 45min. Strain. 3 Add oil to a hot pot and sautĂŠ all the seafood. Remove, then in the same pot add garlic, thyme, rosemary and chopped onions. Cook until soft, add the rice and lobster bisque, and cook for 20 mins. Add the seafood and cook for another 5 mins. 4 Finish with fresh dill leaves and lime.
Edition 52 / The Pro Chef Middle East
31
O N THE PASS /
LOCAL R ECI P ES
140g beef tenderloin 4g coffee beans A pinch of molten salt A pinch of black pepper, crushed
Chimichuri 5g parsley 5g coriander 5g fresh oregano Pinch of chili flakes 1 garlic clove, finely chopped 2g sherry vinegar 5ml extra virgin olive oil
Coffee sauce 4g coffee powder 15g brown sugar 5g butter 10g cream
Garnish 2g black garlic 4g cherry tomato 40g French fries 2g smoked paprika
Coffee-rubbed beef fillet
32
The Pro Chef Middle East / Edition 52
Method 1 Marinate the beef tenderloin with coffee beans and leave it for 24 hrs. in an airtight bag. 2 Mix all the ingredients for the sauce and set aside. 3 Chop the parsley, coriander, fresh oregano, garlic and mix it with sherry vinegar, olive oil, chili flakes, salt and pepper. 4 Pre-heat the oven to 180 C, season the tenderloin and grill it on both sides until golden brown. Transfer it to the baking sheet and cook as per the doneness. 5 Serve the beef with French fries, garlic, coffee sauce and chimichurri on top.
O N T H E PA SS /
IN T E R N AT IO NAL RE CI P E S
Photographs SUPPLIED
ESCAPE TO MONTE CARLO
After leaving his native island in the Caribbean to learn the art of cooking in Alsace, Lyon and Brussels, Executive Chef Marcel Ravin perfected the art of combining his culinary style with the treasures of the southern land and sea, that is near and dear to the people of Monegasque. The Monte-Carlo Bay Hotel & Resort chef and author received a Michelin star for Blue Bay restaurant, in 2015, where he successfully infuses his cooking with studied flavours. For instance, corn-fed free-range guinea fowl, foie gras with pistachio pesto from Martinique. His audacity has propelled the Blue Bay restaurant to shine amongst the essential gastronomy bastions of the Principality. Here Chef Marcel Ravin shares his renowned chicken recipe and a decadent dessert.
Edition 52 / The Pro Chef Middle East
33
O N THE PASS /
IN T ER N AT I O N AL R ECI P ES
Marcel’s roast chicken Serves 4 1 (1/2 kg) free-range chicken ½ lemon 125g butter, softened 2 garlic cloves, peeled and finely chopped Leaves of 3 sprigs of fresh thyme 1 squeezed lime or lemon 1 tsp 4-spice mix ½ tsp salt
Method 1 Rub ½ lemon all over the inside and outside of the chicken. 2 Put the butter, thyme, garlic, lemon juice, 4-spice mix and salt in a bowl and mix. 3 Incorporate the spicy butter mix under the chicken skin and inside the chicken. 4 Pre-heat the oven to 200C. Place the chicken in a roasting tray and cook for 15 minutes. 5 Lower the temperature to 170C and baste the chicken with the cooking juices every 10 minutes, until the end of the cooking time: 1 hour 20 mins. 6. Serve with potato purée or small new potatoes and a few green asparagus cooked in salted water.
Slices of bread with the remainder of the roast chicken with cream cheese and crunchy vegetables Serves 4 Rest of the roast chicken 4 slices of bread 120g cream cheese/Laughing Cow (or whatever you have in your fridge) Pinch of cumin or aniseed
34 The Pro Chef Middle East
4 mint leaves 8 cherry tomatoes, halved 8 radishes, chopped 1 carrot, peeled and shredded 1 shallot or 1 red onion, sliced
/ Edition 52
Method 1 Toast the farmhouse bread under the grill. 2 Crush the cream cheese with a fork and add a pinch of cumin or aniseed and the chopped mint leaves. 3 Mix with a little of the juice from cooking the chicken. 4 Spread the mixture on to the toast and add the crumbled chicken and vegetables: tomatoes, radishes, slices of onions and shredded carrots.
Soft Nutella and banana cake Serves 4 200g Nutella 80g dark chocolate, previously crushed 1 banana, sliced 100g flour
1 egg 1 egg yolk 20g softened butter
Method 1 Whisk the Nutella, flour, eggs and melted butter into a bowl. 2 Put into 4 cups or a 4 cm-diameter mould. 3 In each mould, incorporate 3 to 4 slices of banana and 1 soup spoon of crushed dark chocolate. 4 Bake in an oven preheated to 160C for 12-14 mins. 5 Serve with a scoop of ice cream and whipped cream.
Edition 52 / The Pro Chef Middle East
35
Irish Oysters The Natural, Sustainable Choice from Atlantic Waters Oysters are among the most celebrated offerings from Ireland’s wild Atlantic coast. Cold, clear waters, ideal growing conditions and a commitment to traditional methods create the environment for something exceptional. Irish oysters are recognised for their freshness, optimum size, smooth texture and delicate taste, making them the premium choice among discerning consumers across Europe and Asia.
It’s rich marine environment means that Ireland is one of the few places in Europe where wild, self-sustaining native oyster beds can still be found. Today, two types of oyster are cultivated in carefully selected locations: the native
European ‘flat’ oyster (Ostrea edulis) and the more common Irish rock oyster (Crassostrea gigas). In total, the country produces in excess of 10,000 tonnes of oysters each year, supplying retail and foodservice customers in the UAE, France, China, Hong Kong, Netherlands and the UK. France accounts for 75% of total exports, while strong growth in recent years in China and Hong Kong means Asia now accounts for some 20% of exports. Increasingly, the particular geographical source of Irish oysters is being communicated to consumers so that, as with fine wines, the link between provenance and taste, in this case the ‘merroir’, plays a greater role in their appreciation. Oysters take three to four years to reach maturity, feeding naturally on wild plankton in the sea, with no additional feed or inputs of any kind. This results in a positive environmental impact and a carbon footprint that is almost negligible. The role of Ireland’s oyster growers is essentially to perfect this natural growing environment, allowing oysters to reach maturity primed for consumption. Growing in shallow coastal locations, Irish oysters are carefully tended to ensure they gain the maximum benefit of plankton-rich Atlantic tides, achieve the perfect teardrop shape and provide the highest quality meat in their pearly-white enamel interiors.
A commitment to sustainable aquaculture underpins this entire process. Premium Irish oyster exporters are members of the national sustainability programme Origin Green, meaning they are committed to reducing their environmental impact, supporting local communities, and protecting the country’s rich aquatic resources. See www.origingreen.ie for more details. With demand for high quality oysters continuing to grow, Ireland’s ability to deliver customers across the world a sustainable, premium offering makes it the supplier of choice for those who truly appreciate excellence. To learn about how Irish Seafood Suppliers work in harmony with nature like nowhere else in the world, visit https://www.irishfoodanddrink.com/ supplier-categories/seafood/ For more details about Irish seafood suppliers, please contact Bord Bia. Email : dubai@bordbia.ie www.origingreen.ie
Due to the ongoing Covid-19 pandemic, this year, CPI Media Group made the decision to cancel The Pro Chef Middle East Awards 2020 ceremony to safeguard our community. In the past, this annual celebration brought together individuals from the hospitality industry and became a place to catch up with old friends, meet new chefs and connect with restaurateurs and hoteliers. Since restrictions were still in place for large gatherings, we knew the celebrations wouldn’t be the same. Therefore, it was with great sadness that we had to cancel the ceremony. Comprised of 19 categories, The Pro Chef Middle East Awards, honours the best culinary achievements across the region. For eight consecutive years, the awards have recognised the biggest accomplishments and triumphs across the Middle East's food and beverage sector. Here we share the winners and celebrate the best of culinary in the Middle East.
Thank you to all sponsors HOSTED BY
ORGANISED BY
EXCLUSIVE MAIN COURSE SPONSOR
VENUE PARTNER
TROPHY SPONSOR
EXCLUSIVE MYSTERY BOX SPONSOR
PRO CHEF OF THE YEAR COMPETITION HOST
OFFICIAL MEDIA PARTNER
Edition 52 / The Pro Chef Middle East
37
AFRICAN SPECIALITY CHEF
AMERICAS & CARIBBEAN SPECIALITY CHEF
PRABAKARAN MANICKAM Tribes
ISABEL GOMEZ
Palm Grill at The Ritz-Carlton, Dubai
BARTENDER OF THE YEAR FALIL JAYAH
BRITISH SPECIALITY CHEF CRAIG BEST
Burj Al Arab / Gold on 27
Hell's Kitchen at Caesars Palace Bluewaters Dubai
FRENCH SPECIALITY CHEF
INDIAN SPECIALITY CHEF
HAJI IQBAL Publique
38 The Pro Chef Middle East
/ Edition 52
NEERAJ RANA
Bombay Bungalow
INNOVATION CHEF GREGOIRE BERGER
ITALIAN SPECIALITY CHEF DAVIDE GARDINI
Ossiano
BiCE Ristorante, Hilton Dubai Jumeirah
JAPANESE SPECIALITY CHEF
MEAT SPECIALITY CHEF
DAMIEN DUVIAU
RAYMOND WONG
Nobu, Atlantis, The Palm
Seafire Steakhouse & Bar, Atlantis, The Palm
MEDITERRANEAN SPECIALITY CHEF
MIDDLE EASTERN SPECIALITY CHEF
SALVADOR CARRILLO MOE’s and NIDO, Sheraton Grand Hotel, Dubai
ALI FOUAD
Al Nafoorah, Jumeirah Emirates Towers
Edition 52 / The Pro Chef Middle East
39
OUTSTANDING ACHIEVEMENT AWARD UWE MICHEEL
PAN ASIAN SPECIALITY CHEF YANG TAO
Radisson Blu Hotel DDC
Zhen Wei - Caesars Palace Bluewaters Dubai
PASTRY SPECIALITY CHEF
SEAFOOD SPECIALITY CHEF
BENJAMIN ALVES
Address Boulevard and Address Dubai Mall
GREGOIRE BERGER
SOMMELIER OF THE YEAR
THAI SPECIALITY CHEF
AMAL RAJ MOHANA
ATIP INTARAKASED
Al Mahara, Burj Al Arab
40 The Pro Chef Middle East
/ Edition 52
Ossiano
Mango Tree Thai Bistro
/ AL RELCI PES A W A R DS /O NCTUHLEI NPA A RSS Y CH E NGE
UAE-based chefs, including Executive Chefs, Head Chefs and Chefs de Cuisine, were invited to submit their nomination for this category. This year’s format was a professional live cooking competition, held on November 22nd at The Emirates Academy of Hospitality Management. Four of the region’s top chefs competed in the cooking challenge to secure the ‘Pro Chef of the Year’ award.
Edition 52 / The Pro Chef Middle East
41
AW AR DS /
CULIN ARY CHALL EN G E
Meet our finalists! • Prashant Chipkar Executive Chef, Masti Cocktails & Cuisine • James Knight-Pachecho Executive Chef, ME Dubai • Salvador Carrillo Executive Chef, NIDO tapas bar and MOE’s • Alfredo Albergatore Executive Chef, Luigia
The four chefs battled it out at the mystery ingredient cook-off, where within a period of three hours, they each had to construct a three-course menu utilising a set of ingredients provided by our Exclusive Mystery Box Sponsor, Bord Bia – Irish Food Board. The dishes were judged on creativity, presentation, use of ingredients, taste, technique and time management. To ensure fairness, the competition was a blind tasting and chefs were assigned a number, for the judges to identify them with. On the judging panel were leading industry experts including Alice McCutcheon, Market Specialist - Middle East at Bord Bia; Michael Kitts, Director of Culinary Arts at The Emirates Academy of Hospitality Management and Craig Best, Chef de Cuisine at Gordon Ramsay’s Hell’s Kitchen, Caesars Palace Bluewaters Dubai. After tough deliberation, James KnightPachecho, Executive Chef, ME Dubai, was awarded the ‘Pro Chef of the Year’ title. Take a peek behind the scenes.
42
The Pro Chef Middle East / Edition 52
Edition 52 / The Pro Chef Middle East
43
O N THE PASS / S W EET EN D I N G
AROUND THE WORLD Here’s what celebrity chefs and restaurateurs are up to
UNITED KINGDOM Renowned Michelin-starred chef Tom Kerridge will soon revamp British Airways in-flight menu to offer iconic British classics such as ham hock and smoked cheddar, Ploughman’s sandwich with Brie, apple chutney, radish and rocket, and international dishes such as cauliflower tortilla wrap. Passengers will have to order these inflight meals no less than 12 hours in advance. Food will be delivered seat side to reduce interactions with cabin crew, as well as weight and waste.
44 The Pro Chef Middle East
/ Edition 52
JAPAN Chef Shimamura Masaharu, chef/owner of Michelinstarred restaurant Unkaku, has launched DiverseFarm; a joint venture with cellular agriculture technology company TissueByNet, which offers cell-cultured meat made ethically – without the need for slaughtering. The technology involves 3D spherical globes of cells that are fed into “Net Mold” containers, where tissue is grown without the need of scaffolding structure, typically required in cultivated protein production. Once this culture is combined in the Net Mold, they are ready to harvest between one to three weeks. These cultured meats will be used in dishes such as deepfried cultured duck meat mochi balls, roasted cultivated duck loin and steamed cultivated chicken and aemono.
MALAYSIA Culinary icon Gordon Ramsay has unveiled a partnership with Sunway Resort, the flagship of Sunway City Kuala Lumpur, where he will be launching the first Gordon Ramsay Restaurant outside London. Scheduled to open in June 2021, diners can expect everything from breakfast and lunch through afternoon tea to evening dinners. The menu will also feature prime cuts of the finest meat, locally sourced and dry-aged in-house.
1
Follow @bbcgoodfoodme
on Instagram
For daily inspiration, behind-the-scenes snaps and gooey videos, Instagram community today join the
