PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA
WINTER 2019
NIGEL HAWORTH // NIKO ROMITO // NATHAN OUTLAW // FRANCESCO GUARRACINO // PIERRE GAGNAIRE
TAILOR MADE MEAT FROM EUROPE Naturally Belgium
Belgian beef is bred naturally on family farms, using a brend of free-range green pastures and by providing optimal animal confort and quality animal food. The Belgian White-Blue meat has an incomparable quality, very tender with very less fat that human-sized compagnies can you provide with high flexibility, traceability and above all a real tailor-made service. VISIT US AT STAND 332 HALL 3 AT GULFOOD 2019 The content of this press ad represents the views of the author only and is his/her sole responsibility. The European Commission does not accept any responsibility for any use that may be made of the information it contains.
EDITOR'S NOTE
Welcome EDITORIAL MANAGING EDITOR: Michael Jabri-Pickett mjp@cpimediagroup.com EDITOR: Sophie Voelzing sophie.voelzing@cpimediagroup.com ONLINE EDITOR: Glesni Holland glesni.holland@cpimediagroup.com ADVERTISING SALES MANAGER: Carol Owen SALES MANAGER: Liz Smyth prochef.sales@cpimediagroup.com MARKETING Isabelle Mills marketing@cpimediagroup.com DESIGN Froilan A. Cosgafa IV FOR OTHER ENQUIRIES, PLEASE VISIT: www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)
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This time of year is such an exciting period for the region’s F&B sector, as thousands of industry-leading professionals flock to Dubai for the world’s largest annual food and beverage trade show, Gulfood 2019. Continuing to showcase the impressive growth and development being witnessed year-on-year, Gulfood now enters its 24th outing at Dubai World Trade Centre from February 17 to 21. By 2021, the region’s food and beverage sales are estimated to reach USD130billion in value, according to Gulfood Global Industry Outlook Report 2018 – a figure that demonstrates how established and emerging food producing markets are adapting to meet the MENA’s maturing needs. “The Middle East and Africa are poised for robust F&B growth between now and 2021, which puts Gulfood top of the agenda for existing exporters and market newcomers,” explained Trixie LohMirmand, senior vice president, exhibitions & events, DWTC. “Dubai’s strategic position as a re-export hub and gateway to growth markets underpins why Gulfood remains such a vitally important event for trade delegations worldwide.” For more information about the show, find our event preview and round-up of scheduled product launches within this edition. Inside the Winter issue, we also hear from chefs spearheading the way for culinary innovation, like Niko Romito from Il Ristorante at The Bvlgari Resort Dubai, who was in town recently to oversee the launch of the outlet’s new Friday brunch. We speak to Pierre Gagnaire about how the expectations of today’s diner are changing and how he’s managed to stay grounded as a chef 50+ years into his career. We discuss the qualities of being a good leader and its importance to staff retention in the ever-competitive employment landscape, and visit The Emirates Academy of Hospitality Management where seasoned chefs Nathan Outlaw and Nigel Haworth talk the value of giving back to those chefs coming through the ranks. All that, plus the latest food news, inspirational pieces with industryleading professionals, dates for your culinary diary and much more. I hope you enjoy the read.
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Sophie Voelzing Editor
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Winter 2019 / The Pro Chef Middle East
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CONTENTS
49 UP FRONT 4 NEWS BITES
Culinary news from the Middle East and beyond. From upcoming food events, to ingredient innovation, we cover it all.
15 MOVERS & SHAKERS
We follow the movements of chefs accross restaurant and hotel kitchens.
CHEFS 18 CHEF'S SPECIAL
We speak to some of the UAE's top chefs to learn of their favourite dishes on the menus at their restaurants.
22 CHEF NIKO ROMITO
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The Pro Chef Middle East / Winter 2019
In Dubai to oversee the launch of Il Ristorante's brand new Friday brunch, we caught up with Chef Niko to learn of diner trends in Italian restaurants.
THE PRO CHEF MIDDLE EAST
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27
27 PIERRE GAGNAIRE
World-class chef Pierre Gagnaire shares updates from his Dubai-based outlet, Pierre's Bisto & Bar.
27 THE KITCHEN BUSINESS
Culinary professionals discuss why being a great leader in the kitchen is so important to staff retention.
ON THE PASS 34 CHEF FRANCESCO GUARRACINO
Roberto's group executive chef Francesco takes us behind the scene's at the brand's newly re-opened DIFC outpost.
LEISURE 39 GULFOOD PREVIEW
The region's biggest F&B trade show is taking place from February 17-21 at Dubai World Trade Centre - will you be there?
43 A NIGHT AT THE ACADEMY
Students of Emirates Academy cook alongside famed chefs for one-night only.
49 THE PRO CHEF AWARDS 2018
Late last year we revealed the winners of our sought-after awards. Here they are...
59 MEET THE CHAMPIONS
Meet the champions of the first-ever Richemont Masterbaker Pastry & Baking Championship 2018.
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News bites UP FRONT /
Mandarin Oriental Jumeira will bring six new restaurants
Culinary news from the Middle East and beyond
Four Dubai chefs to collaborate for onenight exclusive
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The Pro Chef Middle East / Winter 2019
Emirates Culinary Guild chefs fly the UAE flag in Luxembourg The Emirates Culinary Guild recently represented the UAE at the EXPOGAST 2018 Villeroy & Boch Culinary World Cup. This competition is one of the most prestigious in the world to compete in and is by invitation only for the teams. President of the Guild Uwe Micheel and Director of kitchens for Radisson Blu Dubai Deira Creek said, “We are immensely proud of these young men and women who represented the country against the best in the world and flew the flag high for the UAE. They have proven that our adopted home is one of the strongest in the culinary world and is being recognised as an international force in culinary competitions.” The UAE team was awarded a total of 2 Gold medals with distinction, 41 Gold Medals, 15 Silver Medals and 12 bronze medals were awarded during the 5-day event. Making a total of 70 medals overall.
Text SOPHIE VOELZING | Photographs SUPPLIED & SHUTTERSTOCK
A new ticketed culinary experience in Dubai has been launched by the founder of impartial restaurant review website FooDiva.net, Samantha Wood. As a twist on her monthly #DineAroundDubai events, where guests visit three mystery restaurants in one-night, comes the #ThreeChefsDinner – three chef heroes brought to guests under one roof, with each chef serving a different course and cuisine. The first #ThreeChefsDinner experience is on February 25, 2019 at BB Social Dining in DIFC, where the evening kicks off with an aperitif and canapés, followed by a selection of signature starters by chef and owner Alex Stumpf. Chef Matthijs Stinnisen from BOCA then comes in to serve a series of main courses, whilst chef patrons Nick Alvis and Scott Price from Folly will serve desserts. All courses will be presented by the chefs and paired with beverages from African & Eastern. The evening starts at 6.30pm and costs Dhs650 per person, inclusive of all food and beverage. Guests will receive a gift bag with the Truth, Love & Clean Cutlery guide edited by leading food critic Giles Coren and food writers from around the world, as well as goodies from gift partner and pioneer of sustainable dining, Baker & Spice. To secure seats at the #ThreeChefsDinner, advance booking with pre-payment is required on www.foodiva.net/dinnerevents.
Set to open doors during the first quarter of 2019, the first Mandarin Oriental property in the Middle East, Mandarin Oriental Jumeira, Dubai, is set to launch with six new restaurants and bars. Portuguese celebrity chef José Avillez – of two Michelin-starred restaurant Belcanto in Lisbon – will take diners on an authentic journey through Portugal with his vibrant menu at Tasca, while at Warayakiya-style Japanese steakhouse Netsu, Australian-born chef Ross Shonhan will lead the way with authentic Japanese cuisine in a dramatic setting. The resort will also be the home to The Bay, a brasserie-style ground-floor restaurant with show-kitchens and family-friendly menus; the relaxing and elegant Noor Lounge, which opens around the clock, will serve guests an assortment of teas, coffees and light refreshments, while The Mandarin Cake Shop is set to become a destination in its own right thanks to its freshly baked bespoke cakes, photogenic patisseries and authentic Arabic sweets. For those who prefer al fresco dining, Sun Vibe will be a laidback spot to catch a bite poolside.
Marriott International launches dedicated dining platform Marriott International has launched a dedicated dining platform, MoreCravings.com, which allows guests to discover a wealth of food experiences across its properties all in one place. As one of the leading restaurant and bar operators in the Middle East and Africa, Marriott International offers an incredibly diverse range of dining options with more than 350 outlets to choose from in the UAE alone. The More Cravings website features Marriott International’s restaurants and bars, making it simple for everyone to discover great experiences at the click of a button. From the Latin soul of Toro Toro at Grosvenor House, a Luxury Collection Hotel, to the Oak Room headed up by MasterChef Tom Aikens at the Abu Dhabi EDITION, visitors can search by cuisine, experience, location and deal to select their ultimate food adventure. Not only this, connoisseurs will be able to read reliable, authentic and honest reviews from everyday foodies in the blog section. As part of their search to ‘Find the Next UAE Foodie’, Marriott International has selected four passionate food writers to impartially review their outlets on More Cravings across four categories: Luxury Dining and Fine Casual; Family-friendly; Casual and Cafes; and Bars. To find out more visit morecravings.com.
The Royal Atlantis Resort reveals Greek concept by Costas Spiliadis Recognised as one of the finest Mediterranean seafood restaurants in the world, estiatorio Milos by acclaimed chef Costas Spiliadis, is announced as the latest restaurant to partner with The Royal Atlantis Resort and Residences, opening late 2019. Originating in Montreal in 1979 and with outposts in New York, Athens, Las Vegas, Miami and London, the sophisticated restaurant offers the elegant simplicity of dining seaside in Greece. Standing at the very heart of the resort, estiatorio Milos’ design includes a structure which appears to ‘float’, and is fully transparent. The restaurant will offer uninterrupted views of The Royal Atlantis’ water fountains as well as the glittering Dubai skyline beyond. Inside, guests will be transported to an urbane dining room in Athens. With lofty six-metre high ceilings and Greek marble floors, sliding floor-to-ceiling glass doors on both sides of the restaurant pull back to reveal a central platform, which seats guests at the heart of the bustling open show kitchen. In addition to the 220 indoor seats, three private dining rooms are available, one of which will be a unique rooftop, as well as a sophisticated terrace both sunlit-by-day and romantic-at-night. Estiatorio Milos encourages family‐style sharing of dishes, while cooking philosophies are focused on perfecting the preparation of the freshest, highquality ingredients, sourced from around the world. Featuring fresh catch daily, guests will hand-select their favourites from the display before being perfectly prepared by the kitchen, either grilled or baked in sea salt to concentrate the natural flavors – a Milos signature. Complementing the seafood offering is a raw bar with highlights such as Greek wild oysters, whole-fish sashimi and tartar.
Dubai’s ‘MasterChef, the TV Experience’ will open in April
Ahead of its April 2019 opening, The First Group, has appointed internationallyacclaimed chef Maria ‘Margarita’ VaamondeBeggs to head the entire kitchen set-up and menu creation at the world-first ‘MasterChef, the TV Experience’ restaurant. Launching at the new Millennium Place Marina, in Dubai, the first-of-its-kind restaurant will accommodate 180 covers including terrace seating with a capacity of 60. The restaurant follows a landmark deal signed last year between The First Group and Endemol Shine Group, the global content creator, producer and distributor behind the hugely popular MasterChef international TV series. MasterChef, the TV Experience, will introduce guests to the talents and recipes of contestants and champions from various global series of MasterChef. With over 60 local adaptations broadcast in more than 200 countries, MasterChef is the world’s most successful cookery television format. MasterChef was created by Franc Roddam. “Our entire objective has been to keep the entire experience focused on the food our culinary stars will create, while offering a casual and comfortable deformalised dining atmosphere without excess trappings,” said Duncan Fraser-Smith, Vice-President of F&B, The First Group. “With food creativity and skill being the cornerstone of the concept, Margarita brings unmatched experience and talent to her latest role in spearheading the entire culinary set-up of Dubai’s most exciting venue opening of 2019.” Guests arriving at MasterChef, the TV Experience, will instantly feel in familiar surroundings with the restaurant’s quasi ‘industrial’ interior design - complete with a dedicated drinks bar - inspired by the recognisable setting of the TV series. Food will be served on classic white ‘casual’ china with sturdy, yet lightweight, cutlery ensuring the focus remains firmly on food. “Dining at MasterChef, the TV Experience, will be an entirely immersive experience,” concluded Fraser-Smith.
Winter 2019 / The Pro Chef Middle East
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UP FRON T / N EW S B I T ES
Asian speciality shop opens in The Greens An Asian food retailer offering a range of high-quality products sourced from Asia and exclusively brought to the UAE has opened in The Greens, Dubai. 1004 Gourmet stocks everything from instant noodles and Japanese knives to Korean cosmetics and speciality coffee. Located in the Onyx Tower, the family-run business originally operated as a small store called ‘1004 Mart’ in Al Barsha serving Asian food fanatics for over 10 years. The newly-launched expansion of 1004 Gourmet now offers a variety of unique Asian merchandise allowing visitors to purchase household goods, groceries, premium meats and seafood. Furthermore, shoppers will have access to the store's Korean cosmetic concept,
WESTIN DUBAI MINA SEYAHI LAUNCHES EXTERNAL CATERING DIVISION
Lamise Beauty and a speciality coffee shop called Kaffe Bloom. Premium seasonal fruits such as melons from Japan and sweet pears from Korea are displayed bountifully in the chillers. A dedicated aisle offering snacks such as seaweed and shrimp crisps are on offer, and an aquarium with live fish imported from Korea will allow seafood lovers to ask the sushi chefs to arrange fresh sashimi slices to take home. For the meat connoisseurs, the butchery offers cuts such as wagyu and marinated beef bulgogi. Then there’s a homeware section for porcelain plates from Korea and hand-crafted knives from Japan to use at home or professionally by chefs in restaurants. For more information, call +971 4 394 3973 or visit 1004Gourmet.com.
Three restaurants for new Waldorf Astoria DIFC
Westin Dubai Mina Seyahi has introduced a dedicated outdoor catering service that aims to set new standards to event catering in the region. Westin Catering will provide high-quality food and drink at events across the UAE – with a focus on major live sport and entertainment. Based at the famous Westin Mina Seyahi Resort in Dubai, it will be run by Director of Off-Site Business Development, Bhavesh Rawal – a well-known hospitality leader with over 19-years of experience in the market. Rawal will be backed by a team of highly-skilled culinary professionals who aspire to take event catering to the next level in the region.
Waldorf Astoria Dubai International Financial Centre (DIFC), a 275-room property nestled in the heart of the city’s financial district, is getting ready for an opening in Spring 2019. The first Waldorf Astoria city hotel to open in the UAE has confirmed that three restaurants will launch with the property. Bull and Bear restaurant will be the hotel’s signature restaurant, while the rooftop lounge, St. Trop and the brand’s iconic Peacock Alley Lounge and Bar will serve as meeting points for different occasions. Evoking the elegance of the early 1960’s New York jet-set era, Waldorf Astoria DIFC is said to promise a sophisticated, cutting-edge, urban retreat in the Gulf’s metropolis, located at Burj Daman on Happiness Street. Visit waldorfastoria.com/difc. 6
The Pro Chef Middle East / Winter 2019
17-21 FEB 2019 DUBAI WORLD TRADE CENTRE
Stand S-M42
EXPLORE EUROPEAN DAIRY PRODUCTS AT GULFOOD DUBAI European Dairy products will be on show at GULFOOD Dubai, the world’s largest food exhibition, from February 17-21, 2019. Explore the diversity and quality of UK Dairy products at the Dairy council for Northern Ireland (DCNI) stand, located S-M42.
Milk used for EU dairy products is one of the highest standard. Dairy farms and processing plants in United Kingdom produce high quality milk and milk products – not only participating in internationally recognized quality insurance schemes but in many instances surpassing/exceeding regulatory requirements. The United Kingdom climate is moderate with an abundant rainfall which is ideal for the growth of rich, nutritious grass. Its lush pastures provide the perfect diet for dairy cows, allowing them to graze outdoors for the majority of the year. United Kingdom is naturally suited to the sustainable production of high quality dairy products. Dairy farms are family owned, passing from one generation to the next. United Kingdom dairy products are produced to the highest European standards for quality, sustainability of supply, animal health and welfare, and environment.
Discover the outstanding programs implemented by European and United Kingdom dairy companies to guarantee the best for consumers, including the utmost respect for the environment .
Dairy products you can trust
UP FRON T / N EW S B I T ES
NEW MÖVENPICK MEDIA CITY WILL HOUSE BRASSERIE BY NICK & SCOTT
Barilla crowns first female ‘Master of Pasta’ Leading Italian food company Barilla has found its new Master of Pasta: Carolina Diaz, 34, of Terzo Piano at the Art Institute of Chicago, USA, won the title at the seventh edition of the Pasta World Championship held in Milan late last year. Competing against 17 other young chefs from all over the world, Carolina cooked a reinvented Spaghetti al Pomodoro that won over a jury that cumulated four Michelin stars. More than 450 foodies, industry professionals, press and influencers attended the event, that conveniently occured on World Pasta Day. Carolina’s Spaghetti al Pomodoro left the Italian judges beaming. Competing in the finale against Chinese chef Toby Wang, 33, from Beijing after a tough two days of intense culinary competition, she kept her tomato pasta dish simple. Carolina cleverly used every part of the tomato to make a dish that exemplified the perfect balance between acidity and sweetness. She added the stem to the sauce for an herbaceous component and used three different types of cherry tomatoes for the sauce. Eighteen chefs under the age of 35 from 17 different countries and Italian cruise line Costa Cruise participated in the single-elimination tournament, now in its seventh year. Under the theme “Eat Positive,” the Championship offered a unique look into the importance of pasta in a healthy diet, from live cooking demonstrations, tastings and conferences on the role of beauty in food, wellbeing and sustainability from field to table. “The 2018 Pasta World Championship was an amazing success”, added Raffaele Daloiso, Chief Marketing Officer at Barilla Group. “At Barilla, we want to encourage the next generation of talented chefs to express themselves through pasta and ultimately inspire food lovers across the world to eat in a positive and healthy way.” Michelin-starred chefs Lorenzo Cogo, Viviana Varese, Luigi Taglienti and Holger Stromberg as well as US food photographer and influencer Brittany Wright formed the jury. Chef Davide Oldani, Barilla brand ambassador and one of the most fascinating thinkers in the Italian food world, joined as well for the last challenge. John Dickie, best-seller author and professor, and Francesca Romana Barberini, author and personality, acted as masters of ceremony. Kitchen Theory Co-Founder Jozef Youssef, Swedish TV presenter and ex-model Filippa Lagerbäck and basil farming trailblazer Giuseppe Bonati joined the event as speakers. 8
The Pro Chef Middle East / Winter 2019
Set to open in March 2019, the Grand Plaza Mövenpick Media City will bring a variety of new F&B experiences to the area, including a concept by locally-famed chefs Nick & Scott of folly at Madinat Jumeirah. Serving classic European cuisine, Verve Bar & Brasserie is said to be a casual eatery serving high-quality food in a relaxing environment. Other venues will offer everything from Afternoon High Tea at The Grand Lounge, the ‘neighborhood’ deli Slice, poolside healthy dining options at Bytes, and TWENTY THREE Rooftop Bar, the new hotspot on the block, combining panoramic urban vistas with light bites and twenty three classic cocktails. The property’s General Manager, Alfio Bernardini shares: “We are delighted to soon unveil the latest addition to the Mövenpick portfolio. Grand Plaza’s unique positioning, central location and exemplary facilities will serve to provide the best experiences for both business and leisure travelers. Every element of the property has been designed in line with our brand promise – ‘we make moments’.
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UP FRON T / N EW S B I T ES
Get your hands on the dulce de leche recipe that’s winning over pastry chefs worldwide Clara Fields’ Dulce de Leche is now being sold in the UAE through brand representation company, Ymakan. A range of flavours have been made available in the region, including classic dulce de leche, salted caramel, luxury salted caramel, luxury caramel and reduced sugar dulce de leche. Dulce de leche is the prime ingredient in a number of traditional and best-selling desserts, from banoffee pie and ice cream, to exotic Middle Eastern sweets. Unfortunately, pastry chefs in high-end patisseries here in the UAE have previously struggled to find a premium dulce de leche at the right price. However, the Hogan family, from County Offaly in the heart of the Irish countryside and responsible for producing some of the best milk in Ireland for the past 20 years, may have just finally offered the UAE a solution. The family’s homemade dulce de leche has been used by food service companies, own-label brand distributors, bakeries, patisseries and kitchens all over the world in recent years. With an astounding 1.3 litres of creamy milk in every kilogram, this velvety dulce de leche truly lives up to its Latin American household name, meaning “sweetness of milk.” Clara Fields’ unique manufacturing process of gently heating the full cream milk invokes the Maillard chemical reaction, which changes the colour and texture into a wonderfully adaptable ingredient for use in all kinds of baking, and as a feature flavour in desserts, sweets and ice creams. If you ever get the opportunity to visit Ireland, be sure to visit the company’s state of the art facility set in Offaly’s lush pastures, which houses the production plant and the secret tried and tested recipes for producing Clara Fields’ dulce de leche. Manufacturing is conducted at the highest standards, quality assured and of course, Halal certified. To arrange a free sampling, contact Ymakan at Sarahmotwali@ymakan.com, +971 50 343 9649, or vanessalinney@ymakan.com, +971 54 434 1919.
Fresh from harvest fruit available in UAE with Blue Skies With tropical fruit expensive to grow in the UAE, increasingly chefs and retailers are forced to look across the globe to find premium quality produce that give them the right margins whilst maintaining fivestar standards. British company, Blue Skies have now partnered with Dubai-based food sourcing specialists, Ymakan, to bring its range of four products to the UAE’s food service and retail market. UAE chefs and retailers can now sample products including harvest fresh cut tropical fruit, freshly squeezed juiced, fresh fruit ice lollies and a premium range of coconut milk-based free-from ice cream in flavours like ginger, strawberry & banana, chocolate orange coconut, mango & passion fruit, and banana. Blue Skies was founded in 1997 by British entrepreneur Anthony Pile, who had the vision to redefine ‘freshness’ in the prepared fruit category by harvesting fruit at its perfect level of ripeness, cutting it within the country where it is grown
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The Pro Chef Middle East / Winter 2019
and then delivering it from soil to shelf within 36-hours, still stands today. Blue Skies owns its own farms and packaging plants across the globe, and its belief in nurturing and supporting local growers and staff has led the company to produce consistent premium produce. They currently deliver premium quality produce to the food service industry, major retailers and consumers across the world. To arrange a free sampling of any of these products contact: Sarah Motwali at Ymakan on sarahmotwali@ymakan.com, +971 50 343 9649 or ymakan.com/ contact-us.
UAE opens up to more Singaporean F&B
Food is big business in Singapore. The small city state may has limited arable land for traditional agriculture, but it makes up with exciting research and development efforts, and thriving innovation climate. In 2017, Singapore’s food manufacturing industry contributed S$4.3 billion to its GDP. Singapore food exports make up more than 60% of the industry’s manufacturing sales. The food services industry, on the other hand, contributed 0.8% to Singapore’s GDP and employed about 180,000 workers in 2016. Singapore has seen continuous growth in its food exports to GCC countries. Total food exports to GCC rose by 2.9% from US$278 million in 2013 to US$286.1 million in 2016. Food importers trust that the Singapore brand brings with it quality and safety. Enterprise Singapore, the country’s enterprise and trade development agency, has been pivotal in providing support to help Singapore companies grow and globalise. Specific to the food manufacturing industry, the agency is leading efforts to equip companies with resources and knowledge to improve processes as well as develop new ideas, food products and food packaging. Singapore companies like Tat Hui Foods (Koka instant noodle), Litat Import & Export (Ice Cool coconut water) and Tee Yih Jia (Spring Home pastry skin) have successfully expanded their brands in the Middle East over the years. Aside from food manufacturers, there is also increasing interest from Singapore-based food services companies like Commonwealth Capital (PastaMania & Gelatofix) and Breadtalk looking at the Middle East market as a key export destination. Through its overseas centre located in Dubai, Enterprise Singapore is partnering with brand representation and food specialists, Ymakan, to bring more Singapore food brands and concepts into the UAE market. Interested to see how you can find synergies with Singapore food companies? Connect with Enterprise Singapore at mary_intacto@ enterprisesg.gov.sg or +971 4 3020105. Alternatively, Ymakan at Sarahmotwali@ymakan. com, +971 50 343 9649, or vanessalinney@ ymakan.com, +971 54 434 1919.
ADVERTISING FEATURE
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Did you know that 1.5 million tons of plastic is used globally each year for water bottles, and that 85% of bottled water begins as tap water in the UAE? This means that most of the water UAE-based consumers are drinking, is treated. No More Bottles is a distributor of Waterlogic offering you a range of water dispenser options to fill in all your needs. With choices to suit all environments, the plasticfree option is available in various water dispenser forms or as a mains-fed filtration system – making it not only better for the environment, but for creating better quality water. No More Bottles offer a range of the most technically advanced drinking water filtration systems in the world today, which guarantee purity, safety and affordability. Our systems will not only save restaurants money but will also eliminate the hassle of bottled water being delivered and stored.
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UP FRON T / N EW S B I T ES
British frozen yogurt brand Lick now available in the UAE The Ymakan team has partnered with leading Singaporean food service distributor, Foodxservices Inc Pte Ltd, to bring the UK-born brand to the Emirates, after Lick saw huge success and sales across the world. Founded in 1998 by two school friends in the famous UK seaside town, Brighton, Lick has since gone on to win multiple prestigious awards, including the Great Taste award, Smart 100 award, Cool Brands award, as well as Tried and Tested by the Good Housekeeping Institute. After spending years developing a revolutionary new soft serve frozen yogurt for the food service industry, this healthy alternative to ice-cream is a cost effective, easy to use, liquid mix, which is Halal accredited. Pre-made with 16 months shelf-life equates to less revenue spent on storage, distribution, staff training and wastage. It’s fat
Experience a taste of Singapore at Gulfood The UAE was ranked one of Singapore’s top three export destinations in the Middle East region in 2018, with export value totalling S$70.2 billion, according to trade and development agency, Enterprise Singapore. In celebration of Singapore’s 10th year at Gulfood, 46 food manufacturers will exhibit at the Singapore Pavilion, which will be located in the main pavilion: Sheik Rashid Hall Booth R-P4, and beverage pavilion: Za’abeel Hall 4 Booth Z4-D8. The pavilion features a ‘supermarket aisle’ decked with local food brands satiating the region’s appetite for delicious and wholesome ready-to-eat soups, meals and beverages. Look out for truffle mushroom paos and traditional bite-sized satay (meat skewers) snacks. Enjoy exotic Southeast Asian-flavoured delicacies like soursop and dragon fruit jams, and yuzu and durian cheesecakes. The ‘innovation & technology zone’ at the Singapore Pavilion showcases technology-driven concepts such as food vending machine which dispenses sweet and savoury popiah wraps ondemand in 3 quick minutes.
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The Pro Chef Middle East / Winter 2019
free, gluten free, GMO free, 100% natural, suitable for vegetarians, and totals only 89 calories per serving. In addition, it is suitable for all soft serve ice-cream machines; meaning customers can just simple pour and serve with a topping of choice. Made with 100% yogurt, Ymakan and Lick believe that this tasty ice cream alternative will have your customers obsessing for more. Lick has distribution worldwide, using the most reputable freight forwarders to ensure it arrives on time and in perfect condition. It has been a hit on the international food service scene, and is set to make its mark here in the UAE in 2019. In line with the UAE’s focus to fight obesity and diabetes, Lick hopes to fill the void for customers looking to enjoy the food they like, while knowing they are still looking after themselves. Free sampling demos are now available through Ymakan. Contact Sarah Motwali on sarahmotwali@ymakan.com, +971 50 343 9649, or ymakan.com/contact-us.
Bottled deep-sea water brand, Ôdeep now in UAE Ocean Fresh Water, the French beverage company will be exhibiting at Gulfood 2019 to reveal its revolutionary bottled deepsea water brand, Ôdeep. Extracted from a depth of over 200m, Ôdeep reveals the richness of the ocean depths. Out of the reach of solar rays, the brand offers the market the purest water source rich in minerals. The composition of Ôdeep matches the natural minerality of the human body. The original balance of marine minerals enables an improved assimilation compared with terrestrial minerals. One single glass of Ôdeep will provide you with the same benefits as two glasses of conventional water. Commenting on the reveal and participation, Jacques Le Moigne, CEO, Ôdeep, stated: “With over 70% of the planet covered in water and the human demand continuing to grow, it was becoming evident that we needed to find an alternative to land-based water resources. To offer a more sustainable resource for the future, deep-ocean water presented a more reliable and secure alternative, rich in minerals and lower in sodium than the best waters in the market. We are proud to be at the forefront of this discovery with the launch of Ôdeep”. Available in a 0.6L bottle for daily consumption or in 1.5L for convivial table moments. Representatives will be located at the Ôdeep stand Z4-B38 where there will be tasting sessions throughout the five days of the exhibition.
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roducing some of the world’s finest food and drink, Northern Ireland was recently voted the World’s Best Food Destination at the International Travel and Tourism Awards 2018 in London. Its unique geography and climate is one of the prime reasons for really good-quality, fresh produce. The crystal-clear loughs and winding, Atlantic coastline are home to a variety of fish from wild salmon, oysters and eels. The lush green countryside and grass is a reason why NI’s creamy milk and dairy products are so sought after. Food and drink from Northern Ireland is exported to over 70 countries. Last year, Northern Ireland witnessed a 60% increase in exports to the Middle East, one of its most important trading regions. NI products regularly feature in global awards for outstanding taste including the UK Great Taste Awards, the World Cheese Awards and the Blas na hÉireann, Irish Food and Drink Awards. “People are often surprised to know that some of the creams used by the region’s finest chefs, the fine aged halal beef and lamb and organic salmon on their restaurant menus come from this small and unassuming part of the United Kingdom”, said Dubai-based, Sheethal Rishi, Senior Business Development Manager for Invest Northern Ireland, the UK region’s economic development agency. “With our sponsorship of the Mystery Box at the BBC Good Food Middle East Awards showcasing fantastic Northern Irish produce and our most recent trade mission of companies to UAE and Saudi Arabia, and our regular attendance at Gulfood, we believe this sector will only go from strength to strength. The travel hasn’t all been one way either. Previously, some leading chefs, food buyers and journalists were given an opportunity to meet some of NI’s most passionate producers in Northern Ireland. This is a very exciting time for us and our NI food and drink companies, as we are building momentum around Northern Ireland as a food destination and a key partner for the HoReCa sector here in the region.”
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Last year, Northern Ireland witnessed a 60% increase in exports to the Middle East” GET IN TOUCH For more information regarding Northern Ireland food and drink companies in UAE and Oman, please contact Senior Business Development Manager, Sheethal Rishi on sheethal.rishi@investni.com or +971 4 3914705
Gemini
JUNTO BY ROSENTHAL
KARI CERAMICS
LODGE CAST IRON MARLUX
RAKU JADE BY CHURCHILL
RAKU BY CHURCHILL
U P F R O NT / MOV E R S & S H AKE RS
WE FOLLOW THE MOVEMENT OF CHEFS AND F&B PROFESSIONALS ACROSS KITCHENS IN THE MIDDLE EAST, AS THEY ENTER NEW ROLES
FADI YOUSSEF SALLOUM, EXECUTIVE CHEF
STEWART BELL, EXECUTIVE PASTRY CHEF
Centro Barsha by Rotana, Dubai
The St. Regis Abu Dhabi
Fadi has worked for various Rotana properties across the UAE, and now joins Centro Barsha by Rotana, Dubai as the Executive Chef. He joined Beach Rotana, Abu Dhabi in 2009 as an Oriental Chef and later moved to Al Ghurair Rayhaan and Arjaan, Dubai as a Specialty Oriental Chef. Hailing from Syria, Fadi began his career as a Commis 2 chef at Samira Mies Hotel in Damascus, Syria and worked up the ranks to his previously held position, Specialty Chef De Cuisine at Anantara Dubai The Palm Resort and Spa, Dubai. He also worked at the Burj Al Arab - Dubai, Sheraton Abu Dhabi Resort and Towers – Abu Dhabi and Madinat Jumeirah, Dubai. He brings more than 15 years of culinary experience and will oversee the kitchen operations for the all-day dining restaurant - c.taste, the 24 hour take-away dining concept- c.deli, hotel barc.mondo and the private catering and banquet unit.
Stewart Bell has been appointed at The St. Regis Abu Dhabi’s new executive pastry chef. Hailing from South Africa, Stewart has built up an impressive career, starting with his first role of Commis Pastry at The Sheraton Grand in Cape Town, back in 2013. By 2009 he had progressed to Junior Sous at Nobu, also in Cape Town. Stewart’s first role in UAE was in 2011 when he joined Atlantis The Palm, Dubai and worked across many different restaurants in pastry for four years before taking on his first Head Pastry Chef role again with Nobu - in Moscow. After two years, he returned to the UAE as Head Pastry Chef at At.mosphere, Burj Khalifa, Dubai. With his new role at The St. Regis Abu Dhabi, Chef Stewart’s focus will be to introduce a new diverse offering of sweets and pastries to Abu Dhabi’s best address. Chef Stewart’s specialism includes the creation of unique gluten free, dairy free and vegan desserts which he is excited to showcase to the city.
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UP FRON T / MOV ERS & SHAK ER S
VIKAS MILHOUTRA, EXECUTIVE CHEF
MARCO GARFAGNINI, EXECUTIVE CHEF
WILL STANYER, HEAD CHEF
VITALY MEDVEDEV, EXECUTIVE PASTRY CHEF
Taj Dubai
Jumeirah Al Naseem
Marina Social, Dubai Marina
The Ritz-Carlton Abu Dhabi, Grand Canal
Taj Dubai in Business Bay has announced the appointment of Vikas Milhoutra to the position of Executive Chef. Chef Vikas brings with him over 25 years of culinary experience from around the world and is excited to build on Taj Dubai’s already exemplary culinary reputation and take it to new heights. Hailing from Mumbai, Chef Vikas has been part of Taj Hotel’s group of chefs since 1990, beginning his career at the Taj Mahal Palace in Mumbai. After ten years of service at the prestigious property rising to the position of Sous Chef at the award winning Golden Dragon restaurant, Chef Vikas has travelled the world, working with Taj properties in Goa, Maldives, London and most recently Taj Santa Cruz, Mumbai. As Executive Chef of Taj Dubai Chef Vikas will oversee all food related operations including banqueting, in-room dining, Byzantium Lounge, Tesoro, Treehouse, Eloquent Elephant and the Bombay Brasserie. Speaking about his appointment Chef Vikas said, “Dubai has one of the most diverse food and beverage offerings and it is important to innovate yet be consistent in standards of service and the quality of the offering. I look forward to elevating the dining experience at Taj Dubai and to engaging with all our guests.”
Jumeirah Al Naseem has appointed Marco Garfagnini as its new executive chef. Born in Carrara, on the foothills of the Apuan Alps in Tuscany, Chef Marco is an Italian who was destined to cook. Marco’s first reveal at the property is Rockfish’s brand new menu, curated by the chef. The new dishes at Rockfish have been artfully crafted to bring the comfort of traditional Italian cuisine to life through Crudo, Seafood and Grilled mains. Diners can now enjoy Roasted Langoustine with a lentil puree to start or Tuna Tartare with Crispy Saffron rice as part of the Crudo menu. For mains, there is a 36-hour Slow Cooked baby goat, served with fresh tomato Concasse and Pomme puree, or a delicious Lobster Risotto or a Line-caught Seabass with artichoke and lemon emulsion. As well as these new signature dishes, there is the ever-classic but wellloved Veal Milanese served with rocket, tomatoes and parmesan. The new enhancements come as part of Chef Marco’s role to enhance the F&B offering of hotels within Jumeirah Group hotels. In his current role at Jumeirah Al Naseem, he leads a team of 150+ chefs and stewards and oversees the hotel’s seven owned restaurants. Chef Marco also plays a key role in executing the vision of CEO Jose Silva and Chief Culinary Officer Michael Ellis in growing the hotel group’s F&B excellence.
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Marina Social has announced the appointment of Will Stanyer as the Head Chef. Will has over 10 years’ worth of experience that has seen him hone his culinary skills at some of the world’s most renowned restaurants, such as Gordon Ramsay’s London House. His menu is a refreshing mix of classics and his style of cooking is that of refined simplicity where the ingredients are left to speak for themselves and a real emphasis is put on the seasonality and sourcing of the produce. A concept by acclaimed Michelinstarred British chef Jason Atherton; Marina Social is a restaurant and bar that celebrates deformalised dining within a relaxed and social atmosphere. Overlooking the Dubai Marina, the restaurant offers panoramic views of the waterfront, adding a special and unique focal point. Marina Social’s menu offers a selection of British Mediterranean inspired cuisine, of which Will Stanyer will be overseeing.
Chef Vitaly Medvedev, master baker and a prominent name in the culinary world, was recently appointed as the Executive Pastry Chef at The Ritz-Carlton Abu Dhabi, Grand Canal. Medvedev’s appointment as Executive Pastry Chef marks his commencement in the UAE, following his previous work with other luxury hotels in Kazakhstan, Australia, Russia and Switzerland. Having completed his education from the reputed Culinary Arts Academy in Switzerland, Medvedev is skillfully trained in the elegant world of patisserie. With over 10 years of work experience in the hospitality industry – from developing food concepts and designing menus to providing nutrition consultancy to athletes, Medevedev brings with him extensive experience in gastronomy and culinary science. At his new position at The Ritz-Carlton Abu Dhabi, Grand Canal Medvedev will be responsible for leading the patisserie and boulangerie sections of the hotel, enhancing menus and overlooking the pastry kitchen. Set to kick-off the New Year on a sweet note, Chef Medvedev is introducing an exciting series of promotions featuring a range of delectable desserts throughout February 2019.
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CH E FS / PLATE UP
DWARIKA BHATT EXECUTIVE CHEF, ZERO GRAVITY
ON MENUS ES CURRENTLY THE BEST DISH BAI – AS DU S ACROSS AT RESTAURANT LVES SE EM S TH CHOSEN BY CHEF
LUIGI VESPERO
EXECUTIVE CHEF, GALVIN BISTROT & BAR
What’s your favourite dish on Zero Gravity’s menu? The tuna carpaccio with Atlantic lobster & crab tian, caviar tomato, avocado, wasabi aioli, pickled shallots, capers, avruga caviar & edible flowers, priced at Dhs89.
Tell us about the dish… I love most of the dishes for their flavours and combinations with the accompaniments, which are planned to suit the beach venue, however my favourite is tuna carpaccio with Atlantic lobster & crab tian which is very light and refreshing, at the same time offering good amount of protein and nutrients.
What makes this dish such a stand-out dish?
Tell us about the dish… My favourite dish on the menu is our Bouillabaisse, a classic seafood stew that never fails to deliver.
What makes this dish such a stand-out dish? Our bouillabaisse is packed with a fantastic mix of fresh fish and shellfish, full of flavour and vibrant colours – a delight for the tastebuds in every way.
Where do you source the ingredients from for this dish? I try to source as many ingredients as possible locally – although this particular dish requires certain types of fishes like Gurnard that are not easy to find in the Gulf, hence I tend to outsource this.
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Where do you source the ingredients from for this dish? We buy the lobsters from Canada for their sweetness and tender meat, crab from Norway for the best quality and mild sweet taste, yellowfin tuna from Philippines for the freshness and hass avocado from Mexico for their creamy and rich texture.
Text SOPHIE VOELZING | Photography SUPPLIED
What’s your favourite dish on Galvin’s menu? The Galvin Bouillabaisse, priced at Dhs156
The simplicity and the freshness of the product used makes it a standout dish. The flavours gel very well with each other and you can identify every ingredient used in it. I think simplicity and freshness makes this dish a winner.
ANDY TOH CHYE SIONG
EXECUTIVE CHEF, HAKKASAN MIDDLE EAST AT ATLANTIS THE PALM, DUBAI
ORELLE C. YOUNG
CHEF DE CUISINE & PITMASTER, THE BLACKSMITH SMOKEHOUSE
What’s your favourite dish on Hakkasan’s menu? Wok-sear spotted bass in superior ginger soya, priced at Dhs228
Tell us about the dish… My most favourite dish is the wok-sear spotted bass in superior ginger soy, as it is sustainably sourced and it is a delicious option, which is much loved by our guests at Hakkasan.
What makes this dish such a stand-out dish? For me, as a chef, sustainability is very important and the seabass we use is farmed using organic methods in a pristine lagoon in Mauritius, ensuring we receive the highest quality of fish. The seabass is carefully seared in the wok, which gives an incredibly crispy texture. It is then topped with Szechuan pepper and finished with ginger soy sauce. The dish is full of fresh flavours with a slight hint of Chinese spices.
Where do you source the ingredients from for this dish? We source our seabass from Mauritius, the Schezuan pepper and soy from China and cumin from India.
What’s your favourite dish on The Blacksmith’s menu? The Cold Smoked Grilled Ribeye, priced at Dhs179 Tell us about the dish… My favourite dish on the menu is the Cold Smoked Grilled Ribeye, served with Cilantro Lime Slaw, BBQ Beans, and Dusted Fries. It’s is a complete meal. We have recently added the Beef Tenderloin version of this to our menu as well. What makes this dish such a stand-out dish? This one of a kind whole 9kg USDA Choice Ribeye is salt-cured with our signature Texas-inspired dry rub for 48-hours and coldsmoked with oak wood for up 4-hours in our American Made Johnson Offset Smoker. Once chilled, we slice it to order (350g steak) and grill it to our guest’s desired temperature. It’s uniquely smoky and savoury. Where do you source the ingredients from for this dish? Our ribeye comes from my home country, The United States of America. The USDA Choice grade Ribeye is consistent in quality and institutes a reasonable price point for all meat advocates who dine with us at The Blacksmith Smokehouse.
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RANGA SENAVIRATHNA
HEAD CHEF, IZU BRASSERIE & BAKERY
DOMINI PETZOLD
COMPLEX EXECUTIVE CHEF, LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE
What’s your favourite dish on IZU Brasserie & Bakery’s menu? Grilled seabass with squid ink tagliolini, prawns and a creamy saffron sauce, priced at Dhs130.
Tell us about the dish… There isn’t only one favourite dish on the menu as we have such a small menu that all of them are favourites. Currently my go-to dish is one of the specials that is the grilled seabass with squid ink tagliolini and a creamy saffron sauce.
What makes this dish such a stand-out dish? All of our dishes have one thing in common – simplicity and good ingredients. No need to over complicate and just let every ingredient shine. This dish really is a perfect wintery meal with the creamiest saffron sauce and the homemade squid ink tagliolini pasta. The perfectly grilled seabass is just the perfect combination with the pasta.
Where do you source the ingredients from for this dish? We source our ingredients from local suppliers for vegetables and for some specific items we source from suppliers who source it from its country of origin. For example, we have a strong Italian influence, therefore we source a lot of our ingredients from there and you can really taste it on the food.
What’s your favourite dish available from one of the hotel’s restaurants? The crab cooked in black pepper sauce from Seafood Market. The crab starts from Dhs414 per kg (for the Australian Crab). Tell us about the dish… I love our live crab cooked in black pepper sauce. There are different types of live crabs available in Seafood Market, including Australian crab, Alaskan crab, and Snow crab. What makes this dish such a stand-out dish? The balance of the sweet crab meat and the spiciness of the pepper make a perfect combination in this dish. It tastes even better if you pair it with ‘Singaporean Style’ Mixed Mee Ho. Where do you source the ingredients from for this dish? We source our live seafood locally, such as Omani lobster, king prawns or oyster from Dibba but we also import from all parts of the world such white crabs form Russia, king crabs from Alaska, spiny lobsters from Australia, and blue lobster from Brittany, France.
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Get to know chef Niko The greatest bit of advice you’ve ever received… Never compromise and always follow your dreams. What knives do you use? Global. Your go-to comfort dish at home? Bread and ham. A chef you’re currently inspired by… Massimo Bottura, Rene Redzepi and David Kinch. Restaurant you like to dine at in Dubai… Sadly, I never have enough time when I'm here to venture out too much, but during this visit I had the pleasure of trying H seki here at Bvlgari and it was incredible. It's a very, very highend Japanese experience.
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THE BEAUTY OF COMPLEX SIMPLICITY
In town to oversee the launch of Il Ristorante’s new Friday brunch at Bvlgari Resort, Dubai, accomplished chef Niko Romito – the man behind 3-Michelin starred Reale in Italy, and Bvlagri Hotels & Resorts global culinary curator – shares his complex yet simple cooking philosophy, the benefits of being a self-taught chef, and why he believes bravery is needed in Italian kitchens worldwide to introduce and educate diners of today on true Italian cuisine. Interview SOPHIE VOELZING | Photography MAKSYM PORIECHKIN
T
ell us a little bit about yourself and how you started out as a chef…
I started out when I was 25 years old, I never went to culinary school. I was studying business and economics when I started working at my father’s restaurant, which was an Italian trattoria in the small mountain village of Abruzzo where I was born. The cuisine served here was a very simple, domestic cuisine. I started studying food and doing a lot of experiments and tests in the kitchen, and a few years down the line I started cooking Italian food in a more modern and evolved way. The evolution process started from there. In 2011, I relocated the restaurant with my father to a historic building previously used as a monastery, and that’s when everything took off.
Your cuisine is often described as simple, when in fact it’s actually quite complex. Tell us about your cooking style… It’s complex, very complex. I operate using a research process that leads me to simplicity. For me, simplicity is an arrival point, not a starting point. For me, when tasting simple dishes, I want to be able to taste complexity on the palette that you can only perceive when the raw material has a fundamental role and the respect of the raw material is of upmost priority. By respecting the raw material, a chef respects those eating the food. My food doesn’t want to show off on the dish, it has a very simple approach but there is a lot of work and complexity that lies behind it – this is
something that needs more time to be understood by today’s consumer. Italian cuisine traditionally is a simple cuisine, and the raw materials and the variety of the products that we have on our territory enable me to carry on this philosophy.
When preparing a dish, what are your main objectives? The main goal is to achieve an unforgettable taste. I adore working with common ingredients, including everything from an artichoke to a cabbage and a mushroom, to create something complex that makes the diner feel like they’re tasting something for the very first time. The aesthetic of a dish is also very important to me.
How did your partnership with Bvlgari Hotels & Resorts come about and why did you decide the brand was the right fit for you? Bvlgari had a vision to realise a unique project that didn’t yet exist in the world. All the Bvlgari’s in the world will house this Italian dining concept, and I liked the vision. Bvlgari is a true Italian brand and the values that the brand has are elegant and boast an Italian style and flair that I’m proud to work with.
As a self-taught chef, what methods of self-training did you undertake to reach the Michelin-level of cooking? I studied a lot by myself, therefore many of the techniques that I use I learnt by myself, which pushed me to fully understand the chemical
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“The majority of my local diners here believe that burrata is the master of all cheeses from Italy. Burrata is a great product, but there are at least another 30 to 40 dairy products from Italy that are great too, if not better” process behind every technique to know why a specific result is achieved, which enabled me to start producing a very personal cuisine, unique to me. If I’d gone to culinary school, I may not have delved so deep into my learning as I may of taken it for granted, whereas being self-taught I forced myself to always push to the next level in order to achieve greatness. By learning by myself and making mistakes, I had to tear things apart to get to the root causes and results of cooking.
What ingredients do you think are most forgotten and under-used 24
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in the Italian kitchen, that you’d encourage chefs to start using? By travelling and tasting the Italian cuisines around the world, I see the same ingredients used everywhere. The problem is that very often a client that goes to these restaurants associates only the most commonly used ingredients to Italian cuisine, and when they don’t find these ingredients in Italian restaurants, they assume that it’s not an authentic Italian restaurant, which is something I face in my restaurants. Chefs need to be braver and confident to put the more ‘unknown’ ingredients on their menus, and play an important role in educating their diners about these products through story-telling. For instance, when I first launched in Dubai I was shocked that the majority of my local diners here believed that the burrata was the master of all cheeses from Italy. The burrata is a great product, but there are at least another 30 to 40 dairy products from Italy that are great too, if not better. Here at Il Ristorante, we really try to offer a wide-range of Italy’s products and not just the most commonly found.
How do you motivate and empower your global teams to continually strive for excellence when you’re hopping from place to place? It’s not easy, but it’s also not difficult, mainly because the model is unique, so training is the same for all of the chefs worldwide. We have one creative lab that ensures that the information flow to all of our chefs is in unison.
Moving into 2019, are there any other new culinary projects or developments taking place with Bulgari? Well during this visit, we are here to launch the new Friday brunch at Il Ristorante. But overall, worldwide we are consolidated what we have because last year alone we opened four new Bvlgari properties. There will be some news for sure, but I can’t disclose just yet. Watch this space.
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C H E FS / FACE TO FACE
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EVER-EVOLVING, ALWAYS COOKING In Dubai to oversee a menu change at his restaurant Pierre’s Bistro & Bar, Dubai InterContinental Festival City, chef Pierre Gagnaire discusses how the expectations of today’s diner are changing and how he’s managed to stay grounded as a chef 50+ years into his career. Interview SOPHIE VOELZING
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Get to know chef Gagnaire Favourite country to eat? All the countries are fascinating in their own way. Which brand of knifes do you use? In general, Laguiole and Perceval knives.
P
ierre Gagnaire has three Michelin stars under his belt, over 10 successful restaurants worldwide and Le Chef’s title of ‘best chef in the world’ as his own – he’s notably one of the most respected chefs’ in the international culinary industry. In Dubai to oversee new menu implementations at Pierre’s Bistro & Bar, chef Gagnaire shared a glimpse into his 50+ year career with us…
Tell us about the new menu launching at Pierre’s Bistro and Bar this season… January saw a Truffle Menu, and in February we’ll be launching a brand-new menu.
As we move into 2019, how do you see the world’s culinary landscape developing? What does today’s diner want from a culinary experience? There are more and more choices out there, cuisine, in general, becomes more and more playful. Today restaurants have to be places that offer theatrics where a diner is going to have fun and experience emotions which sometimes have nothing to do with food. A couple of days ago, one of our clients wished to propose to his wife and he requested the presence of a magician; he actually wanted to make a magical moment.
In your absence, who handles the kitchen at Pierre’s Bistro? Mathieu Balbino, the chef de cuisine is handling the kitchen in my absence.
Which suppliers do you work with in the UAE to source ingredients for the restaurant? Classic Fine Food, Fresh Express, Casinetto, Repertoire, Longino and Promar.
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Your ‘go-to’ meal? A good simple sandwich with ham and butter. Where are the ingredients used in the restaurant mainly sourced from?
Who is your culinary inspiration? Nature, women and men who work with me, and clients who put pressure on me. Your fondest culinary experience to date?
The ingredients are The meat agnolotti dish that an Italian chef made from Europe specifically from me recently during the tasting for the opening of Greece, Spain, Italy, our future Italian restaurant in Paris, Piero TT. Australia and France. There are local resourced vegetables included as well. is important, and you must actively pay attention to the daily needs of your loved ones. Things change, but family is always On a global level, which chef or most important. Life is precious. Live in the chefs do you look to for inspiration and why? now and appreciate what today is, for one day you might look back and realise how I have been doing this work for the past 50 happy that time was. It’s easy to get caught up years. Inspiration comes from the energy on in work. Don’t take things too seriously. and the concentration I put in what I achieve with my teams.
Despite your outstanding success, you’ve always seemed to have shied away from the whole TV/ celebrity chef scene. Why is that? The reason is because when you do that, you spend a lot of time doing that. When you have the opportunity to be in the spotlight, it’s incredible the way that people see you, but if you become famous this doesn’t go away once the TV is switched off. You can be in a supermarket with people pointing at you, and I hate that! People become totally inquisitive and lose their minds around you. I don’t want to be treated like that.
How have you managed to stay grounded during your career? It’s something I have to work at every day. You must pay attention to the details all the time – put a cross on your agenda and stick to it. You must be conscious every day about this. Especially when children come, otherwise the time will fly. Every detail
For chefs reading who would one day love to join your kitchen brigade – what four main qualities do you look for in a chef when hiring? Honesty, sincerity, rigor and a good mood.
During your years in the kitchen so far, in which ways have you found most beneficial to bettering your skills as a chef? To have a good psychological health, remain sincere with oneself, and do not let oneself be misled by fashion.
Out of all your career achievements which one are you most proud of? I’m proud of my honesty and sincerity. I’m always the same, sometimes I have problems like everyone else. But, I have the energy, passion, pleasure to share, and honesty to be myself in front of people. With so many pressures around us these days, it can sometimes be difficult to remain true to yourself and not lose your identity.
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FE ATU R ES / IN S IGHT
THIS MONTH’S SPEAKERS SUDQI NADDAF Executive Chef – Kempinski Hotel Mall of the Emirates CHRISTIANE TRILCK Head Academic – Pastry & Chocolate, Richemont Masterbaker DOMINIC PETZOLD Complex Executive Chef – Le Meridien Dubai Hotel & Conference Centre ROLAND EITZINGER Head Academic – Bakery, Richemont Masterbaker
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THE KITCHEN BUSINESS In this season’s installment, The Pro Chef Middle East frames a discussion for executive chefs and academic culinary professionals, to educate, inspire and highlight the importance of professional training and support within kitchens. This month, we focus on the importance of being a good leader in order to retain staff.
WHY IS STAFF RETENTION AN EVERIMPORTANT MATTER WITHIN KITCHENS ACROSS THE UAE? Sudqi Naddaf: Staff retention is the most important matter in every kitchen as consistency is key to the success of any business. Staff turnover can lead to inconsistency, which can make returning guests unhappy and in turn leads to the loss of loyal customers.
Christiane Trilck: As the recruitment of
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new team members is not an easy, cheap or simple thing, every employer will try and keep staff turnover as low as possible. Over the last 25-years I’ve identified two main components that help to keep turnover low. The first one is the manager and the second one is the work atmosphere. If a manager is a great leader and the work atmosphere is pleasant, staff retention is not a problem.
Dominic Petzold: A team is the most important factor for an Executive Chef. Staff retention is very important, as it helps to build strong teams that perform at the highest level and deliver consistent food experiences. When a leader achieves that, guests will be loyal to you and your outlets. Roland Eitzinger: Retention of staff is important because it helps to create a positive work environment and strengthens
the relationship between employee and organisation. Strategies that target employee engagement, such as team-building and other involvements, increase company morale and give employees a sense of pride in what they do.
IN WHAT WAYS DO YOU CREATE A MOTIVATED WORKING ENVIRONMENT IN YOUR KITCHEN? Sudqi: Simply by welcoming the ideas of my chefs. I appreciate their participation and any opinions they put forward that help to develop our offering. In our hotel there is a quarterly internal chefs’ competition and the winner receives an internal award and their winning dish will be developed further with me and then added to our a la carte menu under the staff’s name. This initiative helps keep the staff motivated and excited to show their skills.
Dominic: We try to promote a culture that motivates our staff to stay in the team by constantly training, providing opportunities of growth, giving recognition for their achievements, helping and supporting them in both professional and personal matters.
Christiane: Make the team feel valued, appreciated and respected. Share
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honest feedback and provide as many opportunities as possible to learn and improve skills. People that feel appreciated and valued will always try and do more than what is expected.
Roland: Provide them with a pleasant place to work. Offer opportunities for selfdevelopment. Nurture collaboration within the team and set clear goals.
“People that feel appreciated and valued will always try and do more than what is expected”
Dominic: A good leader requires a great Sudqi Naddaf, Executive Chef – Kempinski Hotel Mall of the Emirates
combination of attributes of skills and characteristics that I will try to compile in few words; needs to be a charismatic figure; an effective communicator and effective listener; have the ability to resolve problems and find solutions that work; delegate the right task to the right people; ability to organise and motivate the team.
Christiane: A leader should be
Christiane Trilck, Head Academic – Pastry & Chocolate, Richemont Masterbaker
Dominic Petzold, Complex Executive Chef – Le Meridien Dubai Hotel & Conference Centre
encouraging, inspiring, open minded, taking risks and stand behind their team. They should be able to explain their vision and strategy to the team and focus on goals. A good leader should have the skills to focus on people, listen to their team and ask questions. These skills are important in order to make your team feel comfortable, not being driven by fear, share ideas openly, feel empowered, involved in the process and willing to take ownership and responsibility.
IN THE CURRENT MARKET, WHY DO YOU THINK JUNIOR CHEFS MOVE AROUND SO MUCH? Sudqi: There is a high demand for junior chefs in this part of the world due to the increasing amount of hotels opening with multiple restaurants inside. You will never be able to stop junior chefs movements as they have little experience and they always think that the grass is greener on the other side. But you can help minimise the movement by teaching them and keep them learning and excited about their role.
Roland Eitzinger, Head Academic – Bakery, Richemont Masterbaker
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Dominic: For many reasons, Dubai offers endless opportunities to young chefs (Millennials) that are in the learning process of their careers, but if you create a proper environment where they feel accountable
and engage, they will stay for a longer period of time. Millennials will leave because of lack of recognition, they always want to be accountable and have an impact in the team.
CULINARY TRAINING MAY COME AT AN EXPENSE, BUT THE RETURN ON INVESTMENT WHEN TRAINING YOUR TEAM IS SURELY BETTER THAN HAVING CHEFS LEAVING EVERY COUPLE OF MONTHS. WHAT ARE YOUR THOUGHTS ON THIS? Christiane: I personally believe 200% in training. During my career in hospitality, experience has proven that investing time and money in training people, reduces the staff turnover massively and helps to build a loyal team that you can count on. Of course, at one point, people will carry on and this is good, but generally my team members have stayed with me for 3 to 5 years. The cost of recruitment every couple of months is far more expensive than investing in your existing team.
Roland: Organisations worry that if they spend money on training, employees may leave and the employee or a new employer will benefit. I would look at training not as a cost if it's done right. It's an investment that has great returns, such as higher production, reduced errors, lower internal costs and more motivated employees.
O N THE PASS / CHEF ’S TALK
TRULY
Having undergone an extensive renovation at the end 2018, Roberto’s in DIFC has now re-opened to unveil its beautiful new interiors and refreshed classic Italian menu curated by Roberto’s group executive chef, Francesco Guarracino, who oversees both Dubai and Abu Dhabi outposts. In a one-to-one with The Pro Chef Middle East, chef Francesco talks the return to Italian classics, the re-launch of Roberto’s DIFC and staying true to the brand’s roots. Interview SOPHIE VOELZING
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|
Recipes FRANCESCO GUARRACINO
Photographs SUPPLIED
ITALIAN
A
resident in DIFC for more than seven years, Roberto’s has always been a firm favourite within the city. It’s an elegant and classy, white tablecloth type of restaurant – without the stiffness. The ambiance is relaxed yet offers a fantastic buzz fueled by tunes from the DJ, an open kitchen and up-market bar area. The elegant and contemporary restaurant offers both indoor and outdoor seating, with two separate terraces, each providing magnificent views of Burj Khalifa and Dubai’s glittering skyline. Inside, classic marble and dark wood furnishings create a cosy yet luxurious setting. Both Roberto’s in Dubai and Abu Dhabi are led by group executive chef, Francesco Guarracino, who in-line with the refurbishment, worked on creating delicious new additions to the menu before the re-opening. The menu explores options including insalate, zuppe, pizza, antipasti, crudo (from the live raw bar within the restaurant), paste, risotto, pesci, carni and finally, dolci & formaggi. Talking to the man himself, here’s what he shared…
“There’s now a pattern of chefs rediscovering traditional dishes that made Italian food famous”
Tell us how your journey in the kitchen started… It’s a funny story – my father was a wellknown chef in my village in Italy and wasn’t keen on me becoming a chef. However, I’d already found a great love for cooking. I started to work in a local restaurant as a chef’s assistant, however I told my parents that I was working as a waiter – to which I had to try and keep up the secret by changing my uniforms before I got home each night. And that’s where it all started from.
How did you start working with Roberto’s and how long have you been there? My first day at Roberto’s was the December 1, 2015 – I will never forget it. For my training, I worked with our culinary ambassador, Enrico Bartolini of 2-Michelin Stars in Milan – who’s been a great support to me throughout my career at Roberto’s.
Roberto’s Dubai recently re-opened after an extensive refurbishment. Tell us about the new menu you’ve launched in-line with the re-opening… Roberto’s has been an iconic restaurant in Dubai for so many years and my approach was to be respectful to the
fundamental factors that have made Roberto’s what it is today. With the new menu, I’ve kept the foundations of the food and soul and have focused on adding a modern and contemporary interpretation to the new dishes.
How would you describe your cooking style and philosophy? My culinary style has evolved throughout my career and it’s still evolving now – my style is very different to what it was 10 years ago, and it will be very different again in five years’ time. However, what remains constant is the fact that in every recipe there is a memory – I create dishes that remind me of happy periods in my life that I want to share with guests. My perfect dish must also have a great balance between all the ingredients, temperature and consistency. I hate a boring dish.
a dish inspired by a writer that wrote a book related to the roman empire. It was one of the most-loved dishes at the event, with everyone asking to try it and it became one of my specialties from there.
What do you believe the diner of today wants from an Italian dining experience? Are there any ‘trending’ dishes? Italian food is still one of the most-loved cuisines around the world because it’s simple to understand - in each recipe there is only a few ingredients yet it’s full of flavour and easy to digest, which means that you can eat Italian food multiple times a week without it becoming too overpowering. Nowadays, traditional Italian dishes are coming back. For a long time, chefs’ have tried to overcomplicate their dishes – adding products like lobster, caviar and truffle for example. Of course, these ingredients create beautiful dishes however, there’s now a pattern of chefs’ re-discovering traditional dishes that made Italian food famous across the world. A traditional dish that I love to cook is a ‘pasta e patate’, a classic pasta dish made with a mix of pastas, potatoes and cheeses. A simple dish that has a lot of history.
What’s your signature dish?
Fresh seafood and fish display a major role on Roberto’s menu. Which suppliers do you work with to source such high-quality product and where do the ingredients come from?
Since joining Roberto’s, my signature dish has been the Polpo Cacio e Pepe, Octopus, Artichoke and Cacio Pepe Sauce. It was a recipe that I worked on in Abu Dhabi for a culinary event, when asked to come up with
Yes, fresh seafood is something that we love to work with at Roberto’s. We even have a raw bar. We work with multiple suppliers, up to 25 as we like to get the best from each during every season. Of course, most of our
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O N THE PASS / CHEF ’S TALK
Recipes by Chef Francesco
Foglie Autunnali (Autumnal leaves) Red bell pepper cream
500g red bell pepper 50g onion 2g pectin (every 100g of cream) 1g salt/pepper 3g extra virgin olive oil 1g thyme • Chop the onion and cook slowly in the pot with olive oil salt, pepper and thyme, when it’s soft, add the red bell pepper without seeds, continue to cook slowly until all the vegetables are very soft then remove the thyme then blend until very fine. • Transfer to fine strainer to obtain a smooth cream, add the pectin and continue to cook for 10 minutes.
Pumpkin cream
1 kg pumpkin 100g onion 2g pectin (every 100g of cream) 1g rosemary 1g salt/pepper 3g extra virgin olive oil
fish comes from Italy however we do also use Norwegian salmon, cod and king crab from Alaska and oysters from France. In fact, our best piece of fresh seafood from our raw bar is gambero rosso from Mazara (Sicily). An amazing and tasty red shrimp which we can use in hundreds of dishes – from raw, to pastas and grilled.
Pasta too, is an important element on Roberto’s menu. What’s your formula for perfecting pasta? Pasta and risotto are two of my favourites - I love to cook them! We have more than 14 pasta dishes on our current menu – all unique with different tastes, ingredients and presentations. I especially love pasta cooked ‘al dente’ style, which doesn’t mean raw pasta (as often confused with), it refers to when the pasta is cooked to be firm to the bite. It’s the ideal consistency for
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pasta and involves a brief cooking time and allows you to taste the essence of the pasta. The perfect pasta dish is a marriage between the pasta and the sauce.
Looking ahead, can we expect any further developments from the Roberto’s brand? At Roberto’s, we’re always thinking of the next dish, presentation or technique. Our business lunch menu changes every week, with 16 different delicious dishes available. We also have a monthly menu, with a specific theme each month according to the season – for February, we’ll be introducing our chocolate menu with chocolate incorporated in dishes from starters through to dessert. Our kitchen is never static, our aim is to always be better than the day before and not only to introduce new dishes but improve the existing ones. In terms of openings – all I can say is watch this space!
• Proceed with same system used for making the bell pepper cream, just add some rosemary instead of thyme and cook until it’s soft. • Before blending, remove the rosemary then transfer to fine strainer, add the pectin and continue to cook for 10 min.
Finishing of the plate
• Spread both the creams on a silpat, in the shape of a leaf. Or alternatively use a plastic mold with leaf shape. Proceed to roast the cream to make it hardened and crispy. • Plate the leaves with some buckwheat and garnish with bay leaf.
Stella marina (Sea star) Prawns
3g red prawns 2g salt/pepper 2g lime zest 3g extra virgin oil Clean all the red prawns, seasoning with lime zest, salt, pepper and extra virgin olive oil and keep in the chiller.
Pumpkin cream
500g pumpkin 3g garlic 2g rosemary 1g black pepper 5g extra virgin olive oil Cook the pumpkin in oven until soft covered with aluminum foil and seasoned with ginger, rosemary, garlic salt and pepper, after it’s cooked, blend all the pumpkins with the rosemary and garlic removed. Pass through a fine strainer and keep in the piping bag.
Pistachio milk 30g pistachio 200g soya milk 2g salt/pepper
For the pistachio milk put in infusion 30 gr of pistachio roasted with 200 gr of soya milk at 70 c for 3 hours then blend all together and add 1g of agar every 100 g of milk to obtain a creamy milk.
Peach gel
1kg fresh peach 1.2g x 100 g. of liquid, agar 1g salt For the peach gel, fresh peach juice is needed from the peaches. Add also in this case the agar, boil then wait until the mixture becomes solid. Blend and pass to fine strainer, add some sugar to make strong the taste.
Lemon gel
1kg lemon 1.2g x 100 g. of liquid, agar 1g salt Use same procedure as used for the peach gel.
Prawns powder Prawn shells
Cut the seabass fillet in one rectangular shape ready to grill, with tail part we can proceed to do the sandwich, seasoning the seabass with taggiasca olives, tomato confit salt, oil, pepper and put it between 2 layers of round white bread.
Corn
50g corn 10g lime juice 4g lime zest 3g butter 2g salt/pepper
Branzino e corn (seabass with corn, lime and fennel mayonnaise)
• Steam all the corn for 30 min then cut a small piece of 2 cm, place the corn on a small tray and season with lime juice, salt, pepper and butter. • Torch and add some lime zest.
Seabass
Fennel mayo
180g seabass fillet 1g salt/pepper 4g tomato confit 3g taggiasca olives 3g extra virgin olive oil 3g white bread
15g fennel 100g soy milk 200g sunflower oil For the fennel mayo put in infusion 15g of fennel seed with every 100g of soy milk at
Dry the prawn shells in the oven at 55C overnight, then blend and pass through a fine strainer.
Finishing the plate
When all ingredients are ready, put the prawns in the sea star mold, chill and then turn on the plate, add the prawns powder then finish the plate with all the gel, pumpkin cream and pistachio milk, basil leaf and small crispy pieces of Sicilian cannolo.
70C. for 5 hours, pass to fine strainer and blend with sunflower oil (double of milk). Add salt and pepper to taste.
Jersusalem artichoke cream
500g Jerusalem artichoke 150g milk 2g salt/pepper 2g thyme 2g garlic 2g rosemary
Cook the Jerusalem artichoke in the oven at 170C. for 25 min. with all the aromatic herbs, remove from the skin and continue to cook in the milk for 10min, after that blend all together add salt and pepper to taste.
Finishing of the plate
After grilling the seabass and roasted the sandwich, drop some dots of fennel mayo on the plate, follow the line of the plate with the torched corn, don’t forget to add a lime zest on top, place the seabass fillet in the left side of the plate, then face it with the sandwich of the Jerusalem artichoke cream.
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M
Photographs SUPPLIED
GULFOOD 2019 Major new healthy food launches planned for Gulfood 2019 as MENA’s growth is slated to outstrip global average
FEBRUARY 17 – 21 AT DUBAI WORLD TRADE CENTRE
ajor new healthy food launches are being lined up by exhibitors at Gulfood – the world’s largest annual food and beverage trade exhibition – which marks its 24th edition at Dubai World Trade Centre (DWTC) from February 17-21, 2019. Buoyed by a significant trend in mindful eating, exhibitors are preparing to launch new products - many of which are free from gluten and dairy – with significant health and wellness benefits. The health-focused products are a cornerstone of Gulfood’s new theme for 2019: ‘The World of Good, The World of Food’. The launches come as Euromonitor International, the world’s leading independent provider of strategic market research, forecasts the MENA region’s health, wellness and free-from product sales will rise 7 per cent over the next five years compared with a global average of 4 per cent. Euromonitor says regional consumers are paying more attention than ever to what they eat and are opting “for products that make them feel good and lead to long-term health benefits.” With Euromonitor highlighting how regional consumers “are becoming more selective in their choices, prioritising fresh, natural and minimally processed food and drinks,” the research provider has identified regional key trends as: vegan and gluten-free products, along with plant-based proteins, products with low-calorie options and those with no ‘artificial’ ingredients, including sweeteners, as well as longevity foods such as avocado oil and dragon fruit. Such is the region’s appetite for food with health benefits that Gulfood organiser DWTC has given Health, Wellness & Free-From its own showcase sector within the 2019 event.
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LE I SUR E / EV EN T PR EV I EW
SHOW DETAILS Gulfood 2019 will feature more than 5,000 exhibitors and 120 country pavilions vying for business as they display the latest F&B products across eight primary market sectors: Beverages; Dairy; Fats & Oils; Pulses, Grains & Cereals; Health, Wellness & Free-from; Meat & Poultry; Power Brands; and World Food.
“Region’s health, wellness & free-from food sales to rise 7% by 2023” “The importance of nutrition has spiralled in recent years,” explained Trixie LohMirmand, Senior Vice President, Exhibitions & Events, DWTC. “The advice to ‘eat well’ is no longer just about keeping our bodies healthy. Eating responsibly also implies a sense of knowing what and when to eat, as well as an awareness of where food comes from and how it is produced. The backstory of products is becoming as important as tastes.” New Country Healthcare LLC (NCH), a Dubai-based distributor and retailer of health and wellness products, will leverage Gulfood 2019 to roll out healthy, new-tomarket brands which promote a healthy lifestyle, according to Dr. Nael Al Koudsi, the firm’s Managing Director. “Gulfood has always been a source of the latest trends and new brands,” said Al Koudsi. “NCH will use Gulfood, as the regional industry’s largest gathering of its type, to identify local and international partners to help us develop our brands in new territories. The market is having a positive inclination towards healthy options in the food and beverage sector. The consumer shopping experience has also changed in a short time as all the leading hypermarkets have started focusing on a dedicated area with a special section for healthy food options.” Identifying MENA trends shifting towards organic and natural products, as well as increased demand for clear and clean labels for product ingredients, NCH plans to launch
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three new brands into the market via Gulfood: specialised Fossil River liquid salts from Spain, which are naturally low in sodium; Jasberry from Thailand, which is crossbred rice and pasta made only from superfoods; and locallyproduced SimplyDates – snack bars made purely with dates with 0 per cent added sugar. Meanwhile, regional food supply giant Barakat Quality Plus, which will showcase a new range of ice pops and juices at the show, says the trend towards healthy food represents “a sea change in the consumer’s general outlook to what is good” for them.” The company’s Managing Director, Chef Michael Gerhard Wunsch, says consumers now “go beyond just the information on labels and actively research food and beverage ingredients to clearly understand the benefits and pitfalls.” Wunsch believes the trend must be met by producers increasing innovation. “The sector needs to equip itself with the latest technologies for food research, packaging and environmentally-friendly best practices for food waste management. To do justice to the position of strength we have to create and empower global trends,” he added. German exhibitor CSM Deutschland GmbH, a leading international manufacturer and supplier of baking and confectionery ingredients and frozen baked products, is looking to capitalise on the growing trend for health and wellness. “Gulfood is a great opportunity for us to display our world-class portfolio of bakery ingredients, products and services. Our focus has always been on providing qualitative, nutritious and delicious baked products,” said Vladimir Trankovsky, VP International Operations, CSM Bakery Solutions.
Photographs SUPPLIED
Gulfood 2019 is a trade event open strictly to business and trade visitors. The show is open 11am-7pm from February 17 - 20 and 11am-5pm on February 21. Register online or on-site for the entry fee of AED420 (USD114). Visit gulfood.com
Discover and taste at the European Union Pavilion The European Union (EU) is present at Gulfood this year to prove that EU agricultural food and beverage products are qualitative, safe and authentic. The European Union Pavilion is set up as an immersive experience: with tasting stations, unique cooking shows and thematic master classes. Visitors will be able to taste, smell and observe almost 200 products from all the EU Member States. An engulfing culinary experience. Hosts for this event are renowned Chefs Charles Soussin from France and Mona Mosly from Saudi Arabia. Come visit us: Za’abeel Plaza Hall ZP-C16/ ZP-C2, WTC, Dubai
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A NIGHT AT THE ACADEMY Famed chefs Nathan Outlaw and Nigel Haworth work hand in hand with talented students of The Emirates Academy of Hospitality Management to host two culinary evenings
Text by Sophie Voelzing | Photographs by Maksym Porieckin
D
uring a recent visit to Dubai, acclaimed chefs Nathan Outlaw and Nigel Haworth each hosted an evening of gastronomy at The Emirates Academy of Hospitality Management with the school’s students. Each chef, alongside the students curated a specially-thought out menu to serve to fellow culinary professionals, suppliers and members of the media. Commenting on why it’s important for experienced chefs to give back to those coming through the ranks, here’s what the two chefs shared about the experience…
“In order to raise standards, experienced chefs need to invest time in working with those coming through”
WHY DID YOU DECIDE TO HOST A CULINARY EVENING WITH THE STUDENTS OF EMIRATES ACADEMY?
having heard through the grapevine how talented they are. It’s great to see the enthusiasm that young chefs have and I often go into a catering college local to my Cornish restaurants to work alongside students there. When I heard of the Academy here in Dubai, I wanted to go along and work alongside those students too. I wasn’t disappointed. They’re a great bunch of people and I was impressed at their level of skill.
and couldn’t miss the chance to work with some of the students at the Emirates Academy, especially after
Nigel Haworth: My intention to host a culinary evening at the Emirates Academy was to start a
Nathan Outlaw: I was approached by Michael Kitts
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LE I SUR E / EV EN T LO O K - B ACK
relationship with the Academy, its students and guests, and of course impress on the students and wider audience the importance of ingredients and in particular regional Ingredients that bring colour, interest and excitement to the area that we work in.
WHY ARE EVENTS LIKE THIS IMPORTANT FOR THE TRAINING AND DEVELOPMENT OF CULINARY AND F&B STUDENTS? Nathan: I’ve always been an advocate of giving culinary students ‘real’ experiences. They need to be 44 The Pro Chef Middle East
/ Winter 2019
able to function well in a professional kitchen and this type of event helps with that. I also believe that in order to raise standards, experienced chefs need to invest time in working with those coming through. The students also gain satisfaction and increased confidence knowing that they have been a part of an event like this and that can only be a good thing. Sometimes I learn as much from them as they do from me!
Nigel: I can't say enough how important it is for students to experience working with chefs from different restaurants and hotels, from different countries all over the world. The style of cookery changes from chef to chef and sometimes from country to country and from region to region. If the students can engage in an environment where chefs are willing to pass on their skills then the benefits are obvious.
Inspiration is a very powerful commodity and if students can be motivated and empowered by having the challenge and benefit of working with various teams of chefs it can only strengthen their knowledge.
LOOKING BACK AT YOUR JOURNEY AS A CHEF, TELL US ABOUT HOW YOU STARTED OUT IN THE KITCHEN AND DEVELOPED AS A PROFESSIONAL CHEF… Nathan: My Dad is a chef and I began by going into work with him on Saturdays and doing menial tasks from the age of about eight. I loved the buzz of the
kitchen and also realised as I grew older that I was quite good at cooking. When I was old enough I worked in the local pub kitchen then, when I left school, went to catering college for two years. My first ‘real’ job was at the Intercontinental Hotel on Hyde Park Corner, a very steep learning curve but great experience as I worked with chefs from all over the world and learnt about different cuisines. After two years, I realised that I was fascinated by fish cookery and at the time, Rick Stein was on TV constantly cooking seafood. I decided that I wanted to work for him so I jumped on a train to Cornwall and asked for a job at The Seafood Restaurant in Padstow. The rest, as they say, is history!
Nigel: I started life as a chef as a college student, from the moment I was inspired to cook I have simply always wanted to give of my best and to be the best at what I do.
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FOR CHEFS COMING THROUGH THE RANKS, WHAT WOULD YOUR WORD OF ADVICE BE FOR SUCCEEDING IN THIS INDUSTRY? Nathan: Watch everything. Listen carefully. Ask questions (at the right time!). You will learn what to do, and also what not to do. Get out and visit your producers so that you know where the ingredients you’re cooking come from. Learn about the financial
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“Inspiration is a very powerful commodity” side of things before deciding to open your own restaurant. Do all that and you’ll be fine.
Nigel: If you want to succeed in hospitality, aim high, accept only the best, and enjoy every moment. Cooking is an inspirational craft, enjoy it and pursue it to the best of your ability.
BUTTER AS INSPIRATION
FOR CHEFS White, yellow, tender, smooth, soft, flavored, salted… Butter takes many forms, textures, colors and flavors. How can you tell the difference and how do you choose the best one? COOKING WITH BUTTER IS A MAJOR BASIS OF EUROPEAN CULINARY HISTORY More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavor. Its malleable texture enables it to create audacious fantasies. This is why it is now widely used in cutting edge and refined dishes. But, above all, this aroma capturer has tickled the imagination of chefs, who create unusual, sophisticated recipes to surprise audiences of consumers who are becoming increasingly numerous and demanding. According to Eric Trochon, Meilleur Ouvrier de France 2011, “Butter is an incredible holder of aromas, the buttery note prolongs the taste of food in the mouth. It ennobles the simplest products and provides that little «French twist» which is essential for all other preparations.” THE RIGHT AMOUNT OF EUROPEAN BUTTER. AND A DASH OF EXPERTISE Every chef has his own tips and secrets to use it wisely and in the right way. Above all, they recommend always choosing high quality butter containing 82% fat and, in particular, to avoid substitute
products such as vegetable fats and other blends. Using European butter ensures this high quality. Cooking with butter requires managing it as a raw material. In the same way as any other product, it has to be respected to preserve its qualities. Not overcooking it, not adding too much, to obtain the most flavorful dish, which must never leave an impression of fattiness or heaviness. BUTTER IN MIDDLE EASTERN FLAVORS? WHAT A GOOD IDEA! Cuisine is in perpetual movement. Worldwide, chefs are rewriting the traditional codes for more creative cooking. The secret to achieving a modern approach? Using adaptable products like European butter! Chef Mohanad Alshamali, from United Arab Emirates, told us: “Butter is a delicate product, it is important not to overheat it. That’s why I use a torch or salamander when incorporating butter into my recipes, which reveals all the flavor without the risk of overcooking”.
Chef Mohanad Alshamali’s comment on his special recipe with European Butter: My cabbage dolma with truffle & zaatar butter underscores the avant-garde uses of butter to change the entire flavor of the dish. Butter is one of the most universal products. You can cook with it, bake with it or simply eat it unmodified. Due to the versatility of butter as an ingredient it can be used to bring out the flavor in any dish, this is the reason why so many recipes use butter in some form. The quality of the butter people use has a direct impact on the taste of the dish and therefore the better quality, the better the taste and that’s why I always use European butter as it gives my dishes a far superior taste and flavor.
The content of this advertorial represents the views of the author only and is his sole responsibility. The European Commission do not accept any responsibility for any use that may be made of the information it contains.
FRENCH BUTTER, THE SECRET TO MAKE THE DIFFERENCE
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION
Text SOPHIE VOELZING | Photography MAKSYM PORIECHKIN
Bringing together some of the finest talents from the region’s culinary industry, The Pro Chef Middle East Awards 2018 brought last year to a close on a celebratory note. At the ceremony, CPI Media Group welcomed over 350 guests to a dazzling gala evening at Habtoor Grand Beach Resort & Spa, to celebrate stand-out chefs of the year – as voted by the industry. A true pioneer in the region’s awards offering, the event saw all nominees drawn exclusively from 4- and 5-star F&B establishments with voting open to industry professionals and peers alike. The fun-filled evening comprised entertainment, a delicious three-course menu, and of course, the presentation of awards to a spectacular line-up of talents in the region. A record number of voters from across the region took part, with members of the industry voting for their favourite chefs online in the six-month lead-up to the event. Included in the collection of awards given out on the evening were categories such as the Outstanding Achievement Award, which was won by Reif Othman from SUMOSAN at Billionaire Mansion, Innovation Chef of the Year was picked up by talented chef Grégoire Berger from Ossiano, and the biggest award of the night, The Pro Chef of the Year Award 2018 was picked up by Roberto Segura, Waka Restaurant & Bar. The Pro Chef Middle East would like to congratulate all well-deserved winners – here’s to another year of outstanding growth across the F&B industry!
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Winter 2019 / The Pro Chef Middle East
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African Speciality Chef of the Year
Americas & Caribbean Speciality Chef of the Year
Prabakaran Manickam, Tribes
Roberto Segura, Waka Restaurant & Bar
British Speciality Chef of the Year
French Speciality Chef of the Year
Nick Alvis & Scott Price, folly by Nick & Scott
Izu Ani, Carine
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Indian Speciality Chef of the Year
Italian Speciality Chef of the Year
Bobby Geetha, Asha’s
Salvo Sardo, Ronda Locatelli
Mediterranean Speciality Chef of the Year
Middle Eastern Speciality Chef of the Year
Aleix Font, Seville’s
Mohanad Alshamali, BHAR
Winter 2019 / The Pro Chef Middle East
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Pan Asian Speciality Chef of the Year
Thai Speciality Chef of the Year
Pele Khor, Shanghai Chic
Nguyen Thanh, Thiptara
Seafood Speciality Chef of the Year
Pastry Speciality Chef of the Year
Gregoire Berger, Ossiano
Paul Hayward, Madinat Jumeirah
The Pro Chef Middle East / Winter 2019
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Innovation Chef of the Year
Outstanding Achievement Award
GrĂŠgoire Berger, Ossiano
Reif Othman, SUMOSAN at Billionaire Mansion
The Pro Chef of the Year 2018 Roberto Segura, Waka Restaurant & Bar
Japanese Speciality Chef of the Year Herve Courtot, Nobu
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The Pro Chef Middle East / Winter 2019
Meat Speciality Chef of the Year Tarek Ibrahim, MLA
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L E IS U R E / E V E N T LOOK-BACK
MEET THE CHAMPIONS Richemont Masterbaker crowns its inaugural Pastry & Baking Champions
T
he inaugural Richemont Masterbaker Pastry & Baking Championship 2018 made its much-anticipated debut at Richemont Masterbaker’s state-of-the-art training facility in Jumeirah Lakes Towers, Dubai late last year, where 24 pastry and baking professionals were given a once in a lifetime opportunity to raise their profile in the UAE and international food scene. During the competition the chefs went head-to-head in the kitchen to be in with a chance of winning an all-expenses-paid trip to Switzerland and the title of ‘Richemont Masterbaker Pastry or Baking Champion 2018’. In order to qualify for the live heats, the 24 chefs had to first complete an online knowledge and skills test, which involved a timed assessment to demonstrate technical knowledge within their chosen field. During the live heats, each chef was judged by a panel of industry experts on several criteria including the recipe, preparation, process and the final presentation. Eight finalists (four bakers and four pastry chefs) made it through to the final rounds, before the champion in each category was revealed at The Pro Chef Middle East Awards on October 29, 2018. Richemont Masterbaker revealed the winners on stage at the prestigious awards ceremony, crowning Chef Vimal Nair from
Anantara The Palm, Dubai as the Pastry Champion, and Chef Jacob Ebba from DUKES Dubai as the Baking Champion. Chef Vimal will receive an all-expenses-paid course at Felchlin’s Condirama in Schwyz, Switzerland, in addition to an Advanced Pastry Course at Richemont Masterbaker in Dubai and a custommade and personalised Bragard Grand Chef’s Jacket. Chef Jacob will receive an all-expenses-paid course at Richemont Centre of Excellence School in Lucerne, Switzerland, and his own custom-made Bragard Grand Chef’s Jacket. The Pro Chef Middle East would like to thank all chefs and judges who participated in the Richemont Masterbaker Pastry & Baking Championship 2018.
PASTRY FINALISTS
Text by Sophie Voelzing | Photographs by Maksym Porieckin & Charls Thomas
WINNER
Syarif Purawinata DUKES Dubai
Keegan Perreira Grosvenor House
Vimal Nair
Anantara the Palm Dubai
Raghava Poojari Maison de Juliette
BAKING FINALISTS WINNER
Habibullah Khan Anantara the Palm Dubai
Jacob Ebba DUKES Dubai
Augustine James Jumeirah Etihad Towers
Ibrahim Alzaabi Fairmont Dubai
Winter 2019 / The Pro Chef Middle East
59
LE I SUR E / EV EN T LO O K - B ACK
PASTRY JUDGES
Abel Vieilleville Address Boulevard
Yan Rene Le Coz
Wayne Tapsfield
InterContinental Dubai Festival City
Rhodes Group
BAKING JUDGES
Amaury Tremblay
Jurgen Ellenbeck
Izu Ani
Spinneys Bakery
Bake n' Cake
Izu Bakery Dubai
WITH THANKS TO…
EVENT PARTNERS
PRIZE PARTNERS
SUPPORTED BY
60 The Pro Chef Middle East
OFFICIAL PUBLICATION
/ Winter 2019
ORGANISER
FOSTER YOUR CULINARY ART Perfect your baking and pastry skills at Richemont Masterbaker - the only center in the Middle East that specialises in intensive Bakery & Pastry training courses. The meticulously outlined training programs are designed to help aspiring chefs in UAE reach their fullest potential.
Cluster E, Al Shera Tower, Promenade Level, Jumeirah Lakes Towers, Dubai, UAE, +971 4 5542002 info@richemont-masterbaker.com richemont-masterbaker.com richemont-masterbaker.com Richemont Masterbaker Centre of Excellence Bakery & Pastry richemontmasterbaker Richemont Masterbaker