The Pro Chef Middle East - Edition 47 by The Pro Chef Middle East

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EDITION 47

RAMI NASSER // CHARLIE GRAINGER // MARCO PIERRE WHITE // REIF OTHMAN // VIKAS KHANNA

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Welcome MANAGEMENT PUBLISHING DIRECTOR: Natasha Pendleton natasha.pendleton@cpimediagroup.com EDITORIAL 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 Amy Linney 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)

Chefs, welcome to the 47th Edition of The Pro Chef Middle East. As we enter awards season, it’s all about celebrating culinary achievement and talent this month. Now in its seventh year, The Pro Chef Middle East Awards will proudly recognise the biggest accomplishments and triumphs across the Middle East's food sector by awarding the region’s leading chefs at a glittering ceremony on October 28th, 2019. The awards are designed to celebrate the consistent hard work contributed by chefs across the UAE on a daily basis, and whether you’re a nominee or a winner, we hope that the recognition encourages you and your teams to continue the fantastic work and effort you put in every day. Inside this issue, we hear from chef Marco Pierre White, who shares details of his second Abu Dhabi-based opening, Marco’s New York Italian at Fairmont Bab Al Bahr. As the one-year countdown kicks off, we take a behind the scenes look at Expo 2020 with the show’s director of concessions, Darren Tse, who reveals plans for feeding 25 million visitors, supporting sustainability and opening of the world’s largest vertical farm. Bridging a gap in Dubai’s market for casual, street food style Japanese eats, chefowner Reif Othman discusses the opening of Reif Japanese Kushiyaki at Dar Wasl Mall in Jumeirah, his experience as a first-time restaurant owner, and plans for expansion. The UAE’s first meat sommelier, Charlie Grainger from The Abu Dhabi Edition’s Oak Room talks role responsibilities, his go-to tools, and why educating today’s diner on secondary, forgotten beef cuts is so valuable to a culinary experience. Next, well-known Indian chef and TV personality, Vikas Khanna introduces his new 180-seat restaurant, Kinara by Vikas Khanna at JA Lake View Hotel, JA The Resort, and we celebrate the appointment of chef Rami Nasser at MINA Brasserie, Four Seasons Dubai, DIFC with a discussion on his menu plans and becoming a great chef in today’s competitive market. All that, plus the latest food news, inspirational pieces with industry-leading professionals, dates for your culinary diary and much more.

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Edition 47 / The Pro Chef Middle East

CONTENTS

24 UP FRONT 4 NEWS BITES

Culinary news from the Middle East and beyond. From upcoming food events, to ingredient innovation, we cover it all.

12 MOVERS & SHAKERS

We follow the movements of chefs accross restaurant and hotel kitchens.

FEATURES 19 PRIME GOURMET

Prime Gourmet is set to open its new, larger store in Dubai this November.

24 EXPO 2020

28 2

The Pro Chef Middle East / Edition 47

The one-year countdown to the 'world's greatest show' is on. We hear from Expo 2020's, Darren Tse, to learn of plans to feed 25 million visitors.

THE PRO CHEF MIDDLE EAST

CHEFS 14 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.

28 MARCO PIERRE WHITE

We go behind the scenes at MPW's second Abu Dhabi-based opening.

35 REIF OTHMAN

Bridging a gap in Dubai's market for casual, street food style Japanese, comes Reif Japanese Kushiyaki at Dar Wasl Mall.

41 THE MEAT SOMMELIER

Introducing the UAE's first meat sommelier, Charlie Grainger at The Abu Dhabi Edition.

46 VIKAS KHANNA

Well-known Indian chef Vikas Khanna has made his Dubai debut with Kinara by Vikas Khanna.

50 RAMI NASSER

Newly appointed chef de cuisine Rami Nasser tells of his menu plans for MINA Brasserie at Four Seasons Dubai, DIFC.

LEISURE 55 REMOTE OPERATIONS

We hear from chefs working in the most remote locations, to learn how they cope with demand and running out of stock.

64 THE LAST WORD

Here are our top ten food picks to try when visiting Tokyo, Japan.

Edition 47 / The Pro Chef Middle East

News bites UP FRONT /

Trèsind Studio & Le Du to host 4-hands dinner

Chef’s Himanshu Saini of Trèsind Studio, Dubai and Chef Thitid Tassanakajohn (AKA Chef Ton) of Michelin-starred, Asia’s 50 Best No. 20, Le Du in Bangkok will come together in Dubai for a four-hands dinner with an exclusive 10-course + 4-bites menu being served on November 8 and 9, 2019. Known for its modern Indian offering, Trèsind Studio aims to offer an immersive, intimate culinary journey of the cuisine of India. While Le Du – the Thai word ‘season’ – serves up a modern Thai-inspired experience. As part of the two-night pop-up, the menu will explore a modern interpretation of an array of Indian and Thai ingredients, creating a first of a kind experience in the region. The pop-up is a ticketed event and details are available at tresindstudio.com/events/, with entry tickets priced at Dhs475. Seating options include 6.30pm and 9.30pm, with a capacity of 20 guests per seating. Call +971 588951272.

The Pro Chef Middle East / Edition 47

Bvlgari Resort Dubai will host the Grand Tour culinary project at Il Ristorante – Niko Romito from Friday 18th October 2019 for one-month. The concept is launched by Bvlgari Hotels & Resorts and constitutes a unique tasting menu created by Chef Niko Romito. The Italian culinary journey is introduced throughout 2019 at the Bvlgari properties of Beijing, Shanghai, Dubai and Milan, and is available for a month in each location. Niko Romito is the chef patron of the 3 Michelin-starred Reale restaurant in Abruzzo, ranked 36th in the prestigious San Pellegrino list of the World’s 50 Best Restaurants. The new Grand Tour menu is inspired by the sabbatical trip taken by young European intellectuals in the seventeenth and eighteenth centuries to explore the wonders of Italian art, culture and gastronomy. This ritual trip became so popular that it was even given a name, which continues to be known and used today: the Grand Tour. In those days - just

as in the present - the essential stops on the tour were the best-loved Italian cities: Venice, Florence, Bologna, Rome, Naples and Palermo. Each one with its distinct, well-defined characteristics. Based on this idea, Chef Niko Romito has created a menu that brings together the traditional dishes of these Italian ‘must see’ destinations which helped to shape Italy’s cultural and gastronomic identity. Call +971 4 777 5433 or email dine@ bulgarihotels.com.

Kayto opens at Jumeriah Al Naseem Kayto, located in Jumeirah Al Naseem, is the latest addition to Jumeirah’s fine dining offering. Kayto is the brainchild of CEO Jose Silva and Chief Culinary Officer, Michael Ellis, whose menu has been specially curated by Japanese-Argentinian Chef Cristian Goya. Diners can expect to savour inspired Nikkei dishes, a blend of Japanese-Peruvian flavours featuring the likes of miso, yuzu, truffle and lime. From a wide selection of expertly crafted seafood specialities and anticucho to the tempting array of sushi on offer, the menu will introduce guests to the explosive tastes of both cultures, delicately balanced by Chef Cristian Goya. The experience is to be further elevated by the pastel and gold interiors, eclectic sound track and expansive views of Burj Al Arab.

Text SOPHIE VOELZING | Photographs SUPPLIED & SHUTTERSTOCK

Culinary news from the Middle East and beyond

Niko Romito’s grand tour menu at Bvlgari Resort Dubai

Ossiano’s Gregoire Berger scoops 2 honours on international stage

RESTAURANTS CONTRIBUTE 32% OF FOOD WASTAGE

Massimo Bottura & UAE Food Bank join fight against waste Acclaimed chef Massimo Bottura and UAE Food Bank held a workshop at Torno Subito, W Dubai – The Palm on October 16, 2019 to show how kitchen leftovers can be easily reused, in efforts to reduce food waste. The initiative was launched by the Italian culinary mastermind and W Dubai – The Palm in collaboration with the UAE Food Bank to encourage UAE residents and restaurants to cut back on throwing away food. A passionate advocate for reducing food waste, Chef Bottura heads up the ‘Food for Soul’ initiative, a non-profit organisation that empowers communities internationally to fight food waste through social inclusion. Chef Bottura’s dedication and drive perfectly reflects the efforts being made by Dubai’s leadership through the pioneering UAE Food Bank programme. A first for the Emirates, the programme encourages hotels and restaurants to donate unused food in order cut back on wastage. “It’s time to act. We have to step out of the kitchen and involve people across the UAE and the UAE Food Bank – they care a lot about the issue of food waste. If a hotel like this can become a symbol for ethics it is something incredible and a powerful message for all other hotels to emulate,” said Bottura. Adding: "Alongside partnerships with organisations such as the UAE Food Bank, there are simple things that chefs can do. For example, if you have a chicken filet dish on your menu you can ensure the skin, legs, bones and any other parts are used – it’s so easy. We have to confront our every day to overcome this problem.” Chef Bottura was joined by Dr. Essam, Head of the Food Trade Section in Dubai Municipality, who said: “The UAE Food Bank was established as a non-profit charity to help with the distribution of food to less fortunate members of the community and to help to eliminate food waste by working with local authorities and businesses. Each day surplus food from hotels, supermarkets and more is collected and distributed instead of being discarded.” Food waste is a major issue in the UAE, with AED 13 billion of food being thrown out each year. Globally, 1.3 billion tonnes of useable food is thrown away annually. Restaurants are a major contributor to food waste, accounting for around 32% of all wastage. In keeping with the UAE food bank’s vision Torno Subito and W Dubai – The palm will donate excess unused food to the community through the UAE Food Bank.

At the Best Chef Awards 2019 recently held in Barcelona, Spain, Grégoire Berger, chef de cuisine at Ossiano, Atlantis, The Palm, Dubai took home his second ‘Fol-LOVERS’ award. Berger was also #49 in the list for Best Chefs in the World, making the top 50 alongside prominent profiles such as Massimo Bottura, Heston Blumenthal and Yannick Alleno. Chef Grégoire was the only permanently-based UAE chef to make the list. With a competitive list of 300 chefs to beat, Berger’s awarded spot is based on a list compiled of some of the most respected culinary talents in the world. This includes three-star Michelin chef, Joan Roca of El Celler de Can Roca, awarded best restaurant in the world by Restaurant Magazine, two-star Michelin chef, Alex Atala, head chef of D.O.M in Sao Paulo, coined 4th best restaurant in the world by the S.Pellegrino World's 50 Best Restaurants and three-star Michelin chef, Yannick Alléno who has a restaurant ‘Stay’ at the One&Only The Palm, Dubai. The entries for The Best Chef Awards are selected and judged by a panel of global bloggers, journalists, photographers, other distinguished chefs, and 30% of the final selection is driven by the awards vast social media following.

Mirazur’s Mauro Colagreco partners with One&Only Royal Mirage One&Only Royal Mirage in Dubai has revealed its collaboration with one of France’s most celebrated culinary talents, Chef Mauro Colagreco. Mauro is Chef Patron of the three-Michelin starred restaurant, Mirazur, on the French Riviera which was voted number one in the world at The World’s 50 Best Restaurant Awards 2019. The partnership with One&Only Royal Mirage will see Chef Mauro overseeing the resort’s fine dining restaurant Celebrities, The Beach Bar & Grill overlooking Palm Island bay and Esplanade at the Grand Pool of The Palace from November 2019. He will introduce inspired new concepts and menus incorporating influences from his diverse heritage and rich experience for guests to enjoy. Visit oneandonlyresorts.com.

Edition 47 / The Pro Chef Middle East

UP FRON T / N EW S B I T ES

Inaugural Gaggenau Connoisseur Awards to launch in UAE Premium kitchen appliance brand, Gaggenau is celebrating the UAE’s burgeoning culinary scene by honoring the very best of produce including coffee, tea, dates, caviar, truffle, chocolate, grape and oysters. The inaugural Gaggenau Connoisseur Awards will take place in Jumeirah at Etihad Towers on Saturday 2 November, 2019. The Gaggenau Connoisseur Awards will be organized into three parts, firstly a sommelier competition will take place in the morning, a series of culinary masterclasses, with insights from industry experts who will share their passion and years of knowledge will take place from 2pm-7pm, then a cocktail reception with oyster and caviar tasting, followed by a 5-course dining experience created by Chef Richard Sandoval in VaKaVa Restaurant from 7pm. Twelve of the region’s leading sommeliers from the UAE’s top hotels and restaurants have been shortlisted and invited

to participate in a writing and degustation competition, judged by the award-winning head sommelier and winemaker, Franck Massard. The sommelier participants are from the following restaurants/ hotels: Dubai: Burj Al Arab, Folly by Nick & Scott, La Cantine du Faubourg, Ninive, La Petite Maison, W Palm Jumeirah, Ossiano at Atlantis and Double Tree by Hilton. Abu Dhabi: Zuma, La Petite Maison, 99 Sushi Bar & Restaurant and Tamba Restaurant, World Trade Center. In addition, there will be four culinary masterclasses that will take place throughout the day, in association with Pierre Marcolini chocolate artisan, Dubai’s ‘Truffle Man’- Massimo Vidoni, Jing Tea and Seven Fortunes Coffee. Tickets to attend are priced at Dhs640 per person, Dhs3,000 for a table of 5, or Dhs5,000 for a table of 10. Visit gaggenau. com/ae/experience/news-and-events/connoisseur-awards.

Bulldozer Group opens homegrown, luxury Asian restaurant in DIFC

NICOLAS ISNARD TO HOST POP-UP AT SHANGRI-LA HOTEL, QARYAT AL BERI Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi will host Michelin-starred French Chef Nicolas Isnard for a three-night pop-up event, where he will bring his love for innovative flavours to guests and residents of the capital from October 30 to November 1, 2019. Hosted at French restaurant, Bord Eau, the event will feature a six-course set menu with Chef Nicolas’ signature dishes. The chef will also host daily cooking classes for the public from 1 to 4pm. Chef Nicolas obtained his Michelin star after buying the Auberge de la Charme in June 2008, alongside his wife, Cécile Sagory, and partner, David Le Comte. He reconstructed the menu, introducing a fusion of tradition and innovation to the restaurant’s cuisine. Call 025098555.

The Pro Chef Middle East / Edition 47

Hospitality brand management company, Bulldozer Group has launched its latest homegrown concept, Shanghai Me. Located in The Exchange building in DIFC, the original restaurant takes inspiration from 1930’s Shanghai, and features rich interiors designed to complement the aromatic cuisine. With a luxurious bar and lounge, bamboo filled terrace, and exclusive private dining area, the concept promises to provide an idyllic setting for all occasions. Designed by architect Michele Bonan, the restaurant showcases the glamour and depth of Shanghai’s history and pays tribute to Chinese and Asian traditions with beautiful, art-deco detailing. The menu blends flavours from across East Asia, with a cosmopolitan approach.

UP FRON T / N EW S B I T ES

Emirates SkyCargo & Seafood Souq partner for efficient sourcing of seafood Seafood Souq, a Dubai-based startup, has entered into a partnership with Emirates SkyCargo for transporting their seafood shipments rapidly from source markets to customers. Although the initial focus is on delivering fresh seafood from markets such as Norway, Cyprus, Chile, USA and Scotland to customers in the UAE and the Middle East, the start-up has plans to harness the potential of Emirates SkyCargo’s global network to reach a global clientele. Seafood Souq has created an online B2B marketplace application that helps seafood buyers procure products from all over the world. In addition to streamlining the traditional model of sourcing seafood, the application also allows for improved quality and traceability of the produce being transported. Better information sharing facilitated by the platform means that there are likely to be fewer instances of mis-labelling and expiry of seafood. “The core aim of Seafood Souq is to provide access to fresh products in the quickest possible time by connecting customers to suppliers and allowing produce to be dispatched on the day that the order is received. Working with Emirates SkyCargo was the naturally obvious choice for us because of the network and frequency of flights offered by them,” said Sean Dennis, CEO and Co-founder of Seafood Souq. “Not only does Emirates SkyCargo have a good frequency of flights into all the key global origin and destination markets for seafood but they also have the cool chain infrastructure and capabilities that allows seafood to retain its freshness during the journey,” he added. Emirates SkyCargo transported over 400,000 tonnes of perishables across the world in 2018 out of which more than 70,000 tonnes was seafood.

Truebell launches La Rose Noire’s new line of sweets UAE-headquartered Truebell, a GCC importer of fastmoving consumer goods (FMCG), has enhanced its 11-year partnership as exclusive distributor for bakery and patisserie, La Rose Noire, by launching their latest line of homemade delicacies across the UAE and Kuwait. La Rose Noire’s new products, which begun distribution through Truebell in September 2019, include Coloured Chocolate Mini Cones and Volcanic Discs which both come in six different flavours; Coloured Chocolate Universes; and Les Cones Passion which are available six flavours including caramel almond and chocolate. A new collection of premium desserts will also be available in six flavours including banana cheeseclair and double raspberry les chouchous - as well as Les Cheeseclairs which come in six different varieties. Truebell Divisional Manager, Retail & Food Service, Bhushant J. Gandhi, said: “La Rose Noire’s latest range of delicacies have been made exclusively for chefs and bakers working within high-end restaurants and catering outlets as well as five-star hotels, who are looking to develop new and unique offerings for their dessert menus using only the finest ingredients.” Visit trubell.org.

NYC pizza hotspot to open at JA Ocean View Hotel With a reputation of having ‘the best pizza in New York’, Motorino’s Neapolitan pizza hails from Brooklyn NYC and has since opened in nine locations worldwide, from Hong Kong to Singapore and is now set to open doors in Dubai, at JA Ocean View Hotel on The Walk, Jumeirah Beach Residence. Founder and Chef Mathieu Palombino has announced the culinary collaboration with JA Resorts & Hotels as his first foray into the Middle East and

The Pro Chef Middle East / Edition 47

will personally open the fully licensed, 120 seat pizzeria on October 23, 2019. His pizzas were called “the best of a new generation of pizzas” by the New York Times, and Motorino NY continues to accrue accolades to this day - it features in The Bib Gourmand Michelin Guide, was awarded Best Pizzeria in New York by The New York Times, Best New Pizza Joints in the City by New York magazine and as a Chefs Feed Winner of ‘One of the Best Things to Eat in NYC’.

Now Di s tr ib uted E xclus ively b y:

w w w. r e n a r t e l l c .c o m

UP FRON T / N EW S B I T ES

Uber Eats appoints Matthew Denman as GM

Jamie Oliver’s new food travel TV show Join celebrity chef Jamie Oliver as he embarks on his latest travel adventure, a vegetarian food adventure across the globe in his latest show ‘Jamie’s Ultimate Veg’. The show is being aired in the Middle East on FOX Life as of October 2019. In this brand-new series, Jamie takes viewers on a culinary tour, seeking inspiration from local everyday cooks to serve flavour-filled, mouthwatering, healthy veg dishes that draw on both traditional and modern cuisines. With a growing worldwide movement towards more plant-based, sustainable and environmentally friendly diet, ‘Jamie’s Ultimate Veg’ encouraging meat-eaters and vegetarians alike to put vegetables front and center in their diet.

Uber Eats has appointed Matthew Denman as the new General Manager for its operations in the Middle East and North Africa, who will lead the operations in the region across nine cities, and take charge of delivering on region-wide business and growth targets. Following the launch of Uber Eats in several cities across the region, most recently Khobar, Dhahran, Dammam and Jeddah in Saudi Arabia, Denman will lead the brand’s next phase of expansions and developments across MENA. Based in Dubai and overseeing teams across UAE, Saudi Arabia, and Egypt, Denman’s role will focus on driving region-wide strategy, organizational design, and key initiatives as well as further diversifying Uber Eats’ selection of restaurants in the MENA region. Denman will also be leading all teams responsible for delivering on the Uber Eats brand promise which offers app users one of the fastest and most reliable delivery experiences.

Introducing new chef consultancy, Vous Vous, chef consultancy has launched in Dubai. Named after the French word for you, Vous is founded by trained chef Tamara Malhis, and led with fellow entrepreneur Jennifer Langen. Vous’ chef consultancy offering is targeted at both new F&B concepts and existing restaurants, incorporating menu ideation

The Pro Chef Middle East / Edition 47

and redevelopment, recipe planning, cost auditing, food waste reduction, and supplier partnerships. Founder and managing director of Vous, Tamara explained: “After studying and working in different cities around the world, we are big believers in the power of personalisation to make any event or restaurant concept stand out. It is often said that industries such as events and F&B are becoming increasingly challenged by budget constraints, but what we’re seeing is people’s expectations are changing. It’s about finding new ways to create deeper, more personal value. There will always be a demand for truly engaging experiences, and we’re excited about developing innovative executions in such a diverse environment as Dubai.” Visit vous.ae.

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A CAREER IN CULINARY

Looking to kick-start your career in culinary or enhance existing skills? We hear from Michael Kitts, Director of Culinary at The Emirates Academy of Hospitality Management to learn of exciting options available at the Dubai-based academy Discover more at emiratesacademy.edu

What age group are the degree programmes open to at The Emirates Academy? The undergraduate (BBA) programme is open to candidates between the ages of 18 and 22 – we do have students who are older doing their bachelors but that is the normal age range. For MBA it would be 22 years and up as having two years’ experience in the hospitality industry would be an advantage. For prospect students, what type of courses are available at The Academy? There are two degree programmes offered at EAHM – one is a Bachelor of Business Administration (BBA) and the other a Master of Business Administration (MBA). The BBA is 3 years in duration and the MBA 1 year of course work + additional time for completing the thesis. What are some of the important skills you teach at The Academy? When I worked in the industry and would receive CVs, the one thing I’d always look for in a chef is something relating to art. I think having an artistic eye is so important in the kitchen, as it influences the way you look at food and how you plate a dish – it’s very important, so that’s something I teach here. But to be honest, when it boils down to it the most important thing a chef can have is passion. How do students of The Academy gain exposure in the industry? On one of our courses, students get to come up with a concept for a restaurant. This is a really great opportunity for someone who aspires to open a restaurant later in life, as they get to give the restaurant a go and see if it’s something that would work. The students come up with their own concept, marketing plan, costings, recipes, and menus – the whole thing from start to finish, and it’s all really down to them. Each of the students is then given a week to run their restaurant from start to finish each night over the course of a week. In addition to this, we also host chef dinners where members of the industry and public are invited to the academy to dine. We also have our Food Festival, which is getting bigger every year. It’s a great family event that we host annually at the academy for the public. There’s plenty for visitors to do, see and eat, and the

students host their own stands and cooking demos, so it’s interactive too. When does the school year run to and from at Emirates Academy, and when can students enroll? For the Bachelors, it’s a three-years honors programme and The Academy has three intakes a year in January, April and September and there is rolling admissions into each programme. So, students can enroll at any time throughout the year. Looking back on your culinary career, how did you get started in the kitchen? Like most chefs, helping out at home in the kitchen with Mum. The thing that really caught my attention was watching things on TV, even back then in the early 70s, with things like Graham Kerr the Galloping Gourmet, Robert Carrier, and people like that. How long have you worked at The Emirates Academy of Hospitality Management, and how did you come to join? I’ve been here since 2001. Back then I was working at the Butlers Wharf Chef School in London. One day a gentleman came in for lunch and said he was opening up an Academy in

Dubai for culinary and invited me to come and have a look – the rest is history really, that’s where it all started. Why do you think it’s important to drive inspiration in young people and what practices do you feel are most effective when teaching? I think it’s all about leading from the front. Consistency is so important – to do things and continue doing them, that’s what drives many students forward. When you see your students succeeding, that’s about as good as it gets. It’s very rewarding seeing them go on to do great things. Does The Academy work with sponsors? We do have sponsors who offer their products and services during guest chef dinners for example – and we really value their help. We wouldn’t be able to expose students to the range of on-campus and external events without their generosity. We are also very lucky to receive donations in the way of books, kitchenware etc. for which we are very grateful. We aspire to use real credible companies like Equinox, Rational, Josper, and Churchill China to name a few – these are all brands that are at the top of their game and great for the students to become familiar with.

UP FRON T / MOV ERS & SHAK ER S

Al Baleed Resort Salalah by Anantara, Oman

Al Baleed Resort Salalah by Anantara in Oman has revealed the appointment of Luke Borg as the resort’s new executive chef. With more than 18 years of experience, Chef Borg is dedicated to delivering the highest standards in gourmet cuisine and has brought passion for culinary innovation and excellence to Salalah. Born and raised in Malta, Borg never ceased to pursue his passion for food. A master’s degree holder in Tourism, he completed his undergraduate studies in Gastronomic Studies at the University of Malta after previously attending St Julian’s Institute of Tourism. Prior to his new post, Borg held the executive chef title for a number of international luxury brands across five different countries including Thailand, Guinea, Mozambique, Oman and Malta. Having spent almost two years at Hormuz Grand in Muscat, Borg now returns to Oman where he aspires to revive local dishes, retain their authenticity and deliver them fresh to the table with health as his primary focus. “I am beyond thrilled to return to Oman, especially in the unique destination of Salalah where the desert, mountains and sea meet,” said Chef Borg, “I look forward to sharing my expertise and absorbing customs and traditions of this beautiful part of the country as inspiration for creating ground-breaking cuisine infused with indigenous elements.”

The Pro Chef Middle East / Edition 47

AMEYA SAPRE, DIRECTOR OF FOOD AND BEVERAGE Media Rotana, Dubai

Media Rotana, Dubai, has announced the appointment of Ameya Sapre as the new director of food and beverage for the property. Ameya is no stranger to Rotana having joined as the F&B director at Park Rotana in July 2013. Coming from the UK, Ameya has HND and Post Graduate Diploma in Hospitality and Business Management, alongside a Diploma in Hospitality Management and Catering Operations, while also, having attended the Oxford Summer School in Business Management, Keble College, University of Oxford, UK. Aside from his 16+ years of experience in the field of luxury, life-style and time-share brands with an expertise in pre-opening; Ameya is a traveller, a long-distance runner, and a generous soul that is fond of charity work, Ameya is a true gift that keeps on giving, revealed Media Rotana. Ameya is excited about his new assignment and looking forward to bringing further success to the Rotana brand.

TText SOPHIE VOELZING | Photographs SUPPLIED

LUKE BORG, EXECUTIVE CHEF

GASTON SILVA HERRERA, EXECUTIVE CHEF

LAURENT PHILIPPE POMMEY, EXECUTIVE CHEF

PATRICK TRISCH, EXECUTIVE CHEF

MURRY LANE, HEAD CHEF

Andaz Dubai The Palm

Steigenberger Hotel Business Bay

Bleu Blanc, Renaissance Downtown Hotel Dubai

Andaz Dubai The Palm has appointed Laurent Philippe Pommey as its executive chef. He has worked across the globe in five-star hotels and Michelin Star restaurants. From France and Australia to the Middle East, he has made his way across some of the finest institutions. Pommey also has an advanced diploma in hospitality management and has worked in various roles including executive chef, head chef and chef, working in high-profile eateries such as two Michelin starred Pavillon Elysee Lenotre and Le Benardin in Paris, France and the Park Hyatt Melbourne Australia. Before joining the Andaz Dubai The Palm team, Pommey was the executive chef in Australia at Crown Casino Melbourne where he oversaw 22 restaurants and outlets within three hotels, managed a team of 455 full-time employees and over 150 casual employees. Pommey will be responsible for the hotel’s five food destinations: The Locale, Hanami, Knox, La Coco Beach Club and The Andaz Lounge, in-room dining and events. Pommey said: “I’m thrilled to be back in the UAE, but particularly happy to be working with a dynamic brand such as Andaz and a general manager who is genuinely passionate about food and beverage. I’ve been part of the Hyatt family for a number of years, and I can’t wait to introduce the region to our innovative F&B concepts and showcase the fantastic produce that the Middle East has to offer.”

Patrick Trishch is Steigenberger Hotel Business Bay’s new executive chef. In charge of all culinary operations and concepts, overseeing five dining venues and banquets, chef Trisch will be focusing on key projects such as the implementation of the Green Meetings by Steigenberger following a sustainable approach of the banquet offerings, the creation of menus in line and the promotion of German cuisine. His career began as commis chef at Madinat Jumeirah C&I in 2006, continued as sous chef for Hyatt Hotels in Doha and Australia, returned to UAE in 2013 as assistant executive chef for Jones The Grocer and promoted to executive chef the following year, responsible for 10 stores in the region. After a year spent in Shanghai to develop and launch a healthy food delivery platform in 2016, he joined Emirates Flight Catering as executive sous chef responsible of first and business class lounges and a brigade of 280 staff. Commenting on the appointment, Patrick Trisch said: “I’m very excited to join the Steigenberger Team. Being a German Chef, I am extremely proud of representing a luxury German brand synonym of excellent hospitality and amazing food in the UAE.

Murry Lane has been appointed as the new head chef at Bleu Blanc, the casual eatery in Renaissance Downtown Hotel Dubai inspired by Southern French Farmhouse Flair. Chef Murry established the foundation of his culinary skills in his hometown of Hampshire, UK, where he worked in a small restaurant whilst simultaneously completing his studies in Professional Cookery & Hospitality. Murry’s culinary journey kickstarted in 2010 when he joined La Pont de la Tour in London. Just one year later, he joined two-Michelin starred ‘The Greenhouse’ in Mayfair. Murry then moved on to the Blue Print Café, expanding his skills into Modern European cuisine. Being swiftly promoted to senior chef de partie enabled him to exercise more innovative techniques in food preparation and pastry. Murray then spent one year in the luxurious Bingham Riverside Hotel in Richmond as Senior Chef de Partie before launching his international career. In 2014, Murry moved to Dubai where he profited from diverse roles at La Brasserie at Atlantis, The Palm, Dubai and Barrel 12 in Palm Jumeirah. He then spent two years as a private chef before joining the pre-opening team of the QE2 hotel where he was involved in the launch of the fine dining outlet, Queen’s Grill.

Melia Desert Palm Dubai

Argentine chef Gaston Silva Herrera has been picked by Melia Desert Palm Dubai to helm the kitchens at the boutique polo hotel, bringing with him 15 years of experience. Chef Gaston will take charge of the hotel’s culinary team across four restaurants and bars, along with in-room dining and banqueting. Prior to this appointment, Silva Herrera was F&B director and executive chef at the Gran Melia Iguazu in Argentina, and he has also previously working in Chile and Panama. Under his management at Melia Desert Palm Dubai, chef Gaston will look after al fresco dining to wood-fired grills at RARE, brasserie-styled pool side cuisine at Epicure, light bites at the Polo Bar with tapas to share and fine antiques at RED Bar.

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DIEGO SOLIS MONTES DE OCA

EXECUTIVE SOUS CHEF, HABTOOR PALACE DUBAI, LXR HOTELS & RESORTS

ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF

ALESSANDRO MONTEDORO EXECUTIVE CHEF, THE RITZ-CARLTON ABU DHABI, GRAND CANAL

The fresh mozzarella balloon starter from The Forge Restaurant, priced at Dhs85.

Tell us about the dish… Without a doubt it is an exciting addition to the new menu of The Forge Restaurant. We tried it several times until we finally had the perfect dish to astonish guests. The fresh mozzarella balloon is made from fresh hot mozzarella ballooned up with air through a dedicated syphon while the mozzarella is still hot. Perfectly accompanied with fresh Bocconcini, cherry tomato, basil pesto, black olives and aged balsamic vinegar, the dish elevates the famous caprese salad experience.

What makes this dish such a stand-out dish? The way the mozzarella is ballooned requires a complex method of preparation, yet the result is inherently appealing, visually it creates interest to the guest and the elegant taste is full of flavour and richness.

Where do you source the ingredients from for this dish? We bring them all the way from Italy to ensure an elevated taste, yet guaranteeing the freshness and specialty of the ingredients.

The Pro Chef Middle East / Edition 47

What’s your favourite dish on World Cut Steakhouse’s menu? The yellowfin tuna tartare, priced at Dhs69.

Tell us about the dish… It's a delicious combination of sushi grade tuna, buttery avocado, spicy radish with a drizzle of soya dressing and ginger marinade. It's definitely the most delicious tartare I've ever tasted. We've worked hard to get the recipe just perfect and it's a firm favourite of many of guests who order it on repeat every time.

What makes this dish such a stand-out dish? Visually it looks incredible and it tastes even better than it looks. It's one of our most ordered dishes on the menu. The dish requires a delicate balance of flavours blending together to create the final product. The acidity of the soya sauce, ginger and vinegar come together beautifully and are the perfect accompaniment to the tuna which is sourced from Japan. We only serve the ripest avocados which provide the creamy richness to the dish and the combination of all the colours together make it very appealing visually.

Where do you source the ingredients from for this dish? We pride ourselves on using the highest quality produce for all our dishes. The yellowfin tuna is sourced from Japan, which of course is home to the best in the world. Our vinegar comes directly from France where we work with a local supplier for the restaurant. It's a delicious vinegar that brings the right touch of acidity to the dish. Our avocados come straight from Mexico which grows the best in the world. All these international flavours come together for a delicious combination of flavours, it really is a stand-out dish.

Text SOPHIE VOELZING | Photography SUPPLIED

What’s your favourite dish on the hotel’s menu?

MURRAY LANE

HEAD CHEF, BLEU BLANC, RENAISSANCE DOWNTOWN HOTEL, DUBAI

HIMANSHU SAINI

CORPORATE CHEF, TRESIND, TRESIND STUDIO & CARNIVAL BY TRESIND

What’s your favourite dish on Bleu Blanc’s menu? My favourite dish on the menu at the moment is a special we’re doing of wood-roasted rack of lamb & charred vegetables.

Tell us about the dish… There are a number of ingredients that go into making this ever-so flavorsome dish. First, the rack of lamb is slow-cooked in a water bath at exactly 58C, before it is slammed onto the wood fire grill, thus giving it its smoky flavour. The charred vegetables are a mix of thinly sliced savoy cabbage, delicate asparagus, red bell peppers and rich confit potatoes, parboiled and finished off on the wood fire grill, served with a topping of fresh mint and melted butter. The accompanying sauce is a mint based one, made with a combination of vinegar, sugar and most importantly mint, adding a touch of sweet and sour to the dish, helping to cut through the fattiness of the lamb.

What makes this dish such a stand-out dish? The stand-out thing about this dish is the smoky flavour added by finishing off the cooking of the rack on the wood fire grill. This practice infuses not only the meat, but the fat on the meat with the smoky flavour, as well as renders the fat down to a crisp. The mint sauce served along with this dish also balances out the smokiness of the meat perfectly making for one succulent and perfectly cooked rack of lamb.

Where do you source the ingredients from for this dish? We only use the best ingredients available for all our dishes. For this special one, the rack of lamb is sourced directly from Wales in the UK, while all the vegetables are sourced from both Holland and France.

What’s your favourite dish on Tresind Studio’s menu? A dish called ‘Honeymoon’, which features on Tresind Studio’s Chapter 2 tasting menu.

Tell us about the dish… A dish called Honeymoon is one of my favourite dishes in the menu. The concept is to serve a combination of tea, milk and honey. An aerated cocoa butter hive is topped up with organic Sidr honey from the mountains of Fujairah and it’s served with kan-junga black tea. The term honeymoon comes from the early days in the life of a honey bee queen. Immediately after her birth within a hive, a queen bee leaves the hive over the course of many days, to meet up with multiple drones in separate drone congregation areas. She is inseminated for a lifetime, and then returns to the hive to remain there the rest of her life, laying eggs. The queen bee essentially goes away for a "honeymoon" and returns, ready to live the rest of her life. The centuries-old practice of beekeeping may have led to other folklore related to this "going away" before starting a life "in the hive" (back at home).

What makes this dish such a stand-out dish? It’s presented as a multi-sensory course which involves unique play of sound and lights moreover the ingredients used are local and organic which forms a unique blend of sweet and floral notes. A perfect way to end a long meal.

Where do you source the ingredients from for this dish? Honey is locally sourced from Fujairah and kan-junga tea is sourced by Newby London. Fresh and organic fennel is sourced through an urban farm called Mary Ann fresh produce, where everything is grown here in UAE through aquaponics.

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BRIAN VOELZING

GROUP EXECUTIVE CHEF, THE LOFT AT DUBAI OPERA / LINCOLN HOSPITALITY

What’s your favourite dish on The Loft’s menu?

What makes this dish such a stand-out dish?

Baked oysters, priced at Dhs205

Its origin, simplicity, and bold flavours. This dish is indulgent and a real treat to enjoy. It also makes for a great introductory to oysters for those diners who aren’t so keen on the raw texture of uncooked oysters.

Tell us about the dish… I love the simplicity of our baked oysters, and the flavours this dish offers – it’s always an instant hit with oyster lovers. We embolden this dish with an indulgent reduction of white wine, parmesan, spinach, and herbs. Once baked in their shells, the oysters are drizzled with a cream sauce and dusted with gruyere cheese and paprika-spiced sourdough crumbs.

Where do you source the ingredients from for this dish? We use Kelly Oysters from Ireland for this dish, which I feel work perfectly. I was recently fortunate enough to visit this oyster farm in Ireland, and can vouch for the high quality of this product.

ADVERTISING FEATURE

Lick Frozen Yogurt the revolutionary soft serve

After launching into the UAE last year, what sort of response has Lick Frozen Yogurt mix had from the Industry? We have been astounded at the opportunities that our Middle Eastern representatives, Ymakan have created within the UAE F&B Food service industry for the Lick brand. We are now on board with one of the best distributors in the region, Masterbaker Marketing and look forward to supplying our product to the HORECA industry and manufacturers across the Middle East. Why do you think Lick has had such a good reception here? Lick is 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. Made with 100% yogurt, Lick is an ambient product with a 16-month shelf-life which means that less is spent on storage, distribution costs, staff training and wastage. Its fat-free, gluten-free, GMOfree and all-natural formula is suitable for vegetarians, and starts from only 89 calories per serving. Lick is compatible for use with all soft serve ice-cream machines, just pour and serve with toppings of your choice. What is next for the Lick brand? Lick is setting up its first retail showcase at XPACE, a new building in the west of Singapore which positions itself as a collaborative food space for the passionate. Slated to be completed in Q1 2020, this Lick showcase will serve as a prototype for potential franchisees. This will also be an experimental playground for us to

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test and try new flavours of Lick. From the study of froyo preferences, we learn that consumers will usually like to have more flavour choices. On that front, we are looking at partnering with a powder manufacturer to create interesting flavours of Lick. Similar to Lick, the powders are ambient and do not require chiller storage, which will also help the F&B outlets free up chiller space for other ingredients. Also, the convenience of using powders with Lick means that there is little pre-prep required. Overall, the retail showcase will establish a greater physical presence of Lick in Singapore and we believe this in turn will help the brand to expand its reach to more territories. Lick is currently being distributed in UK, Malaysia, Singapore and Dubai. Our goal is to penetrate into Europe, Southeast Asia and the UAE by 2021. Lastly, what is the one main trend you're seeing in the dessert industry right now? One of the key trends are functional foods, not just in the dessert industry but even in the savoury side. Consumers are increasingly conscious about their health and they are looking into the benefits of the food they eat. Think probiotics, plant-based, emerging/exotic superfood ingredients (cocoa nibs, spirulina etc.) Lick falls nicely into this category as it is a yogurt and has natural probiotics benefits. We expect that this will be continue to be on the uptrend.

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F E AT U R E S / I NGRE DI E NTS

PRIME GOURMET’S NEW STORE Prime Gourmet will open doors to its new, larger store in November 2019 on Umm Suqeim Road, Dubai. Equipped with a premium butcher shop and demo kitchen for chef workshops and tastings, the store will be integrated with Country Hill’s wholesale warehouse and processing facility to portion control orders, in particular for Japanese Wagyu – with the goal of building a sustainable supply chain of halal-certified Japanese Wagyu beef, using all cuts of the cow, not just the traditional loin cuts. Dariush Rakhshani, partner & CEO of Country Hill International and Prime Gourmet, tells more.

TEXT SOPHIE VOELZING | PHOTOGRAPHS SUPPLIED

e hear you’re soon to launch a second, larger Prime Gourmet store in Dubai. Tell us about the store, its location and what will be on offer…

Since its creation, Prime Gourmet has evolved from a dedicated showroom for chefs to a retail concept in its own right with a traditional butchery, where consumers can gain access to the same high-quality steaks they enjoy in restaurants. This month (November 2019) we open our brand-new facility on Umm Suqeim Road (before Al Khail Road) bringing it closer to Country Hill International’s wholesale operations, as well as the new central facility for portion control and value add – bringing Prime Gourmet’s branches to three locations. The new store will be quite big, around 400 sq. metres and will be a heaven for meat lovers, with a wide variety of meats and different cuts, our gluten-free burgers and sausages, as well as butcher’s meat preparations such as marinated or stuffed meats, to offer to shoppers ready-to-cook products as an alternative to the usual steak. We will also have a delicatessen, specialty gourmet products, cheeses and condiments to complement our meats. The big novelty of this store is the demo kitchen, a dedicated area that will be used for preparing cooked products to sell in store, as well as a venue for workshops and classes (butchery and cooking) and for chefs who may not have a kitchen and want to work on their menu.

Tell us about the new store’s demo kitchen – what it will be available for, and how chefs can use the space… The demo kitchen will be able to host a group of six to eight people and will have a live cooking station with a teppanyaki grill, a charcoal oven (X-Oven similar to the Josper), a rational oven, a smoker as well as a rotisserie grill. We want to create a space for experimenting, trying and learning about our delicious meats. We will look at offering this space to chefs interested in trying our products for their

Edition 47 / The Pro Chef Middle East

FE ATU R ES / IN GRED I EN TS

tenderloin, striploin and ribeye. With the introduction of the Japanese Wagyu, we are the first butcher shop in Dubai that consistently offers Japanese Wagyu beef in a variety of cuts (especially the secondary cuts) and slices (steak, yakiniku, shabu shabu, stew carpaccio etc.). We wanted to make this business sustainable and affordable for both the farmer and the consumer, so we have developed our model based on the use of the whole animal from neck to tail.

Where is the beef imported from and how regularly will it be brought into to Dubai?

“The demo kitchen will be able to host a group of six to eight people and will have a live cooking station with a teppanyaki grill, a charcoal oven (X-Oven similar to the Josper), a rational oven, a smoker as well as a rotisserie grill” restaurants, or for teams of chefs and butchers to learn about meat cuts and butchery skills.

Talk us through the types of beef that will be available at the store, as well as the diversity of cuts on offer… The choice will be wide. We have Saroma Wagyu from Topfarm; Stockyard Angus and Wagyu Beef; OBE organic certified beef; Silver Fern Farms grass-fed beef and lamb; ESA milk fed veal; and Tegel as well as Rangitikei chicken. In terms of cuts we have been a pioneer in the introduction and promotion of the secondary cuts which have become increasingly popular and have shifted the traditional preference of the so-called loin cuts like

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We import high quality beef, lamb, veal and poultry from Japan, Australia, New Zealand and Holland. We bring most of our products chilled by sea and air and we have several shipments on a weekly basis from all the countries of origin.

What price bracket can chefs expect to find at Prime Gourmet? In Prime Gourmet we are able to offer a wide variety of pricing based on the requirements of the customer, while not compromising on the quality. This is achieved through the offer of more and less expensive cuts (loin, secondary cuts), as well as different meat programmes (grain, grass fed, organic) and the countries of origin.

Beef aside, what speciality ingredients will be available at the new store? You will find rubs and sauces, some ingredients for Japanese and Korean dish preparations, truffles, cheeses, halal cold cuts, artisanal pasta, cooked and readymade meals, and in general high-quality products that complement our meats and make it easy to prepare a restaurant-like dinner at home. For the festive season we will offer ready cooked turkey and roasts. Want to know more? E-mail Maria Luisa Panzica La Manna, head of business development, at maria@chi.ae or visit primegourmet.ae.

ADVERTISING FEATURE

AMAURY TREMBLAY

Meet Spinneys bakery category manager who heads up the team in charge of developing new items under the spinneysFOOD brand

Where did you first learn about bakery? I grew up on my grandparents’ farm in a small village in the middle of France. There was only one shop in that village – a bakery run by Mr Barré. I used to go there to buy bread every day, and whenever I walked in, I used to see him hard at work, surrounded by the most amazing aromas. As a five-year-old, I decided that I wanted to be like him.

You joined Spinneys in 2015, and one of your first projects was redeveloping the Spinneys bakery range – tell us more. During my first six months, the team and I reformulated all our recipes – which has resulted in the entire spinneysFOOD bakery range (including any new products) being free of trans fats, hydrogenated fats, artificial flavours and colours.

The spinneysFOOD Honey Cake is arguably the most popular confection behind the counter. What’s your secret? It’s based on a traditional Russian medovic recipe and we use igh-quality ingredients, including sour cream sourced from Lithuania, which really gives our cake an authentic taste. The seven layers are assembled, filled, iced and decorated by hand.

How did you get into the industry? After completing a university degree (totally unrelated to bakery) in the US, I had no idea what to do. I looked at what I had loved the most and that took me back to my childhood. So, I finally decided to become a baker. I was fortunate to know people in the milling industry who helped me get into two of the best bakery schools: École Banette and the National Baking and Pastry-Making Institute (INBP). I qualified as an official master baker and pastry chef, then started working for chefs such as Éric Kayser, and I also worked at Stohrer, the oldest patisserie in Paris.

Are there any processes you've put in place to reduce waste in the bakery? We’re always looking at ways to combat waste. Just one example is our wurzel bread. Because of its shape and the way in which it’s handled, there could be quite a lot of waste, but we decided to develop garlic dough balls from any leftover dough. They’re now so popular that we have to produce more bread to keep up with the demand! The tables at the work stations in Spinneys Central Bakery have also been modified to catch surplus dough, which is then made into crumbs to decorate cakes.

What new products can we expect to see from Spinneys Central Bakery? We are developing a new pastry range – cakes, tarts and desserts – using plenty of fresh fruits and trending flavours. We are also working on organic breads and sugar-free products. Why is it important for you to participate in events like the Richemont MasterBaker competition? I am passionate about bakery and pastry, and being a judge is not just about evaluating participants' skills. It is also my duty to share the knowledge I've imbibed over the years.

SILVER FERN FARMS RAREST SELECTION

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ADVERTISING FEATURE

SILVER FERN FARMS

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“THE QUALITY OF SILVER FERN FARMS RESERVE BEEF IS EXCELLENT AND THE GRADING SYSTEM HAS A LOT OF INTEGRITY” – Silver Fern Farms Partner Chef

Silver Fern Farms master grading programme is restricted to a few of the best, with specific training and checking to ensure that the Eating Quality System is consistently applied. This system is what Silver Fern Farms uses to choose carcasses of exceptional eating quality for the Reserve selection.

And the highest of standards

The Silver Fern Farms Eating Quality System measures seven scientific criteria that help predict the eventual eating quality of a carcass. Together, these criteria show the animal’s quality of life, the condition of the muscles and the level of beneficial marbling that creates consistently excellent, tender and juicy beef. To find the rarest selection, 17 scientists from New Zealand, Australia and the USA worked with 13,900 consumer taste-testers across 38 cities to taste 97,000 samples of beef from 2,500 beef cattle breeds. Here’s what they graded on: GRADING CRITERIA • Ultimate pH • Marbling • Ossification • Rib fat thickness • Meat colour • Fat colour • Carcass weight

Founded in 1948, Silver Fern Farms is New Zealand's leading procurer, processor, marketer and exporter of premium quality lamb, beef and venison. We care deeply about doing the right thing and doing it well, striving every day to be the world's most successful and sustainable grass-fed red meat company. Our 'plate-to-pasture' strategy is how we make it happen - focusing first on identifying consumer needs, and then working with our farmers to care for animals and apply our expertise to meet those needs. We are a company of proud, passionate farmers and food people, dedicated to doing the right thing, collaborating and innovating, and always creating inspirational food for our customers. We are 100% made of New Zealand. In New Zealand, the climate, clean air and plentiful pure water fuels year-round growth of lush, green pastures. The animals can eat and live as they would naturally – reducing stress and promoting better animal welfare. With a diet of rich grass animals grow strong, healthy and lean. The meat that is produced has a consistently delicious, distinctive flavour – the mark of red meat as it naturally should be. It’s leaner, more finely textured and nutritionally better for you. Silver Fern Farms grass-fed in New Zealand means better flavour, tenderness and quality – that’s better for the environment, and better for you. Our products are available in the UAE.

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A consistent selection of only the finest examples of grass-fed beef, guaranteed by Silver Fern Farms’ Eating Quality System. A mark of rare quality, so exceptional that only the best of all breeds can earn it. Only 4 in 100 carcasses will make the cut. Silver Fern Farms Reserve the premier selection of New Zealand grass-fed beef – 100% made of New Zealand.

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FE ATU R ES / IN S IGHT

EXPO 2020:

With just one-year to go till the ‘world’s greatest show’ opens its doors, Darren Tse, Expo 2020 Dubai’s Director of Concessions takes us behind the scenes to reveal plans for feeding 25 million visitors, supporting sustainability and opening of the world’s largest vertical farm. Interview: SOPHIE VOELZING

The Pro Chef Middle East / Edition 47

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THE COUNTDOWN

s of October 20, 2019, Expo 2020 Dubai will celebrate ‘One Year to Go’, as the 12-month countdown to the ‘world’s greatest show’ and the largest event ever staged in the Middle East. Expo 2020 Dubai is set to bring 192 nations and millions of visitors together for a oncein-a-lifetime celebration of entertainment, culture, technology, innovation, collaboration and so much more across 173 days (October 20, 2020 to April 10, 2021). Narrowing in on the show’s F&B operations in the run up, Expo 2020 Dubai’s Director of Concessions, Darren Tse, tells more…

With an expected 25 million visitors to Expo 2020, how many F&B outlets will open at the site to cater to such demand? All told, you could come to Expo every day of our 173 days and eat at a different place. With more than 200 dining outlets, we believe that we’ve built an incredibly diverse and fun offering that caters to visitors looking for great value, high-end unique experiences and authentic flavours from around the world.

“You could come to Expo every day of our 173 days and eat at a different place – with more than 200 dining outlets” Approximately how many F&B staff will be required to at Expo 2020? With an event that runs for six months, we’re always thinking about the people at the heart of what we do in F&B. Allowing for the 24-hour operation and a long daily window, with gates opening in the morning and closing in the early hours, we need what looks to be more than 15,000 staff in the F&B and hospitality operation. Recruiting great people will be vital, and we are investing time and resources to ensure that the staff working in all parts of Expo are well-versed in customer service training related to Expo specifically, so they can be as helpful to visitors as possible.

What type of venues can visitors expect to find and are you able to reveal the names of any of the most highly-anticipated outlets? We can’t wait to reveal all of the different brands that will be available at Expo. We’re finalising all of the

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WASTE MANAGEMENT OF FOOD PACKAGING With so many visitors on the go, comes plenty of food packaging waste. Here, Darren reveals how Expo 2020 is managing packaging waste and the negative environmental impacts it brings. Reducing packaging waste is an important issue that links to Expo’s overall sustainability and waste reduction goals and we approach this from two directions. • First, we will be very focused on what we serve and how it is served. Working through a complex programme of menu engineering to evaluate every single dish being served at Expo is just the beginning. • The next steps include a review of the packaging required and an evaluation of what could be done to remove packaging while maintaining quality, and the push to use packaging that is compostable wherever possible. • There is simultaneously a need for a policy approach that helps define what we need our F&B operators to do, with the added layer of the objectives we want them to achieve beyond the rules alone. The policy side absolutely links to the menu engineering side and through a combination of these we aim to reduce waste in all forms.

right pieces with our web design teams and communications teams to have everything in place for this to properly begin. What I can share is that we will definitely have everything from graband-go services and fast casual dining to casual and upscale dining around the site. Our blueprint from the beginning was to build an array of F&B offers that is as diverse as our city in Dubai and the audience coming from around the world. I believe we’ve done that with an assortment that covers dozens of different cuisines and types of food across all different modes and price points. Additionally, there are some special surprises in store for visitors with our F&B services. Technology and innovation will play a huge role, with chefs who are proud to show their culinary talents to the world and local entrepreneurs seeking to use Expo as a catalyst for their future dreams.

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“With a target of 85 per cent diversion from landfill, we need to do our part for the overall target of Expo’s waste to be met” From a sourcing perspective, how much of the food served at Expo 2020 will be created using locally-sourced ingredients? We’re so fortunate to have some great innovation in our backyard that will help us source local ingredients and serve them to millions at Expo. We laid out our beliefs around local sourcing in a document we call our Food Ethos, which aims to have those working with us think about our values related to food. There are

a number of elements discussed in the Food Ethos that are fundamental to us. One of them is local sourcing and our aim is to get 20 per cent of our ingredients from the local marketplace. In addition, the Food Ethos lays out our position on areas like organic ingredients, affordable food and accessible food for people with special dietary considerations.

How is Expo 2020 supporting sustainable gastronomy? Our Food Ethos represents a positive step forward in sustainable gastronomy. Our hope is that more in the industry adopt a strategy relating to sustainable sourcing through their work with Expo – if they haven’t already, as many of the people we are working with have great plans around sustainability. We’re also focusing on certain restaurants that can highlight the importance of sustainability in the F&B domain and working with new innovations related to food waste. With a target of 85 per cent diversion from landfill, we need to do our part for the overall target of Expo’s waste to be met and this is a critical goal for us.

WORLD’S LARGEST VERTICAL FARM The world’s largest vertical farm will open next door to the Expo 2020 site in Dubai South. Fresh produce grown at the130,000 square foot vertical farm will be served to millions at Expo 2020 Dubai as part of a collaboration with Emirates Flight Catering (EKFC) to provide delicious and diverse culinary choices while showcasing the future of sustainable gastronomy. The vertical farm will produce 2,700 kilos of herbicide- and pesticide-free leafy greens every day, using 99 per cent less water than outdoor fields. A proportion of its output will go to Emirates-operated outlets and various other pavilions at Expo during the 173 days of the event. Vertical farming is the process of growing crops in vertical stacks rather than the ‘horizontal’ method used in traditional farming. Its myriad environmental benefits include significantly reduced space requirement and water usage, as well as year-round production, no weather disruption and no pesticides.

Tell us about the world’s largest vertical farm being built for Expo 2020. What will this farm produce? The project itself will definitely support the needs of Expo 2020, but in true strategic fashion for the UAE it is designed to do so much more beyond the next World Expo. Our Premier Partners and colleagues at Emirates and Emirates Flight Catering have invested in the project as a long-term strategic asset that is designed to support their needs and will create a massive business footprint in F&B.

Will the food offering at Expo 2020 be in line with the event’s cosmopolitan outlook and include speciality cuisines from all over the world? What is perhaps most exciting for us is the opportunity to build an array of options that covers tastes from every corner of the globe which reflects the makeup of our 192 participating countries and the diversity of Dubai and the international visitors we will

host. As far as cosmopolitan goes, I think a visitor to Expo 2020 will be impressed with contemporary brands, new unique Expo experiences and the easy access to great food.

Can visitors expect to find any dining experiences at Expo 2020 that will be a first in the city of Dubai? Indeed. There are two things that I can say about dining experiences at Expo 2020 that are new for Dubai. We will definitely be welcoming brands that are using Expo 2020 as a strategic entry into the UAE and wider Gulf region, and this will be a fun way for visitors to either see something new or try a brand they’ve seen while perhaps travelling abroad. In addition, Expo will sprinkle in a mix of experiences that are curated for the event and that people in the city have certainly not enjoyed before. For more information about Expo 2020, visit expo2020dubai.com

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Photographs SUPPLIED

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MARCO’S NEW YORK ITALIAN

Chef Marco Pierre White takes us behind the scenes at his second Abu Dhabi-based opening, Marco’s New York by Marco Pierre White, Fairmont Bab Al Bahr Interview: SOPHIE VOELZING

nternationally-acclaimed chef and restaurateur Marco Pierre White has opened his second Abu Dhabi-based restaurant, Marco’s New York Italian at Fairmont Bab Al Bahr in Abu Dhabi. His first restaurant in the capital, Marco Pierre White Steakhouse, Bar & Grill is located within the same property. Inspired by his Italian heritage and love for New York, the restaurant will serve a variety of dishes that reflect the latest trends from ‘the city that never sleeps’. Marco’s New York Italian stays true to chef Marco’s roots, with an ethos to ensure dishes are always fresh, authentic and simple whether for lunch, brunch, dinner, friends, family or business gatherings. Marco’s New York Italian marks Studio EM’s first collaboration, and a joint venture with the newly formed Black and White International, an expert hotel management company, and RMAL Hospitality a dedicated hotel and restaurant development business. Studio EM’s vision was to create a space that combined the sophistication and style of Italian cuisine with the urban, artistic and dynamic vibes of New York specially that it’s the first international branch of this restaurant chain. Telling more about his new opening, here’s what chef Marco shared with us…

Tell us about your new restaurant Marco’s New York Italian… The New York Italian has been inspired by my Italian heritage and love for New York. It will reflect the hustle and bustle of the Big Apple as well as my passion for classic, simple and authentic food. Customers will be able to look forward to enjoying a mix of Italian-inspired dishes and American classics from a menu created by myself while feeling they’ve been transported to the diners of New York. What’s important is that people understand that we’re not just selling a meal. It’s a night out with

friends, or a family lunch. To me, the atmosphere and the environment in which we sit, and service is just as important as the food and that is what people can expect here.

What kind of dining experience will Marco’s New York Italian offer? It represents friendly, casual dining and will give the people of Abu Dhabi a great new place to go out and eat where good food is served in a friendly, bustling atmosphere. The menu offers a fresh alternative, where authentic, uncomplicated food is served promptly, which is what I think the people here want. We want groups of friends and couples to come in to enjoy lunch or dinner or to celebrate a special occasion. It’s not pretentious, it’s just good food, served in a great environment.

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“The future of dining out is making everything affordable, delicious and in an environment that offers warm service – I don’t think it’s complicated” Tell us about some of the stand-out dishes on the menu… The dishes on this new menu certainly pay homage to New York and America, and perfectly complements some of my favourite Italian dishes. I’ve also been conscious that we remain true to the New York Italian principle to offer a fresh alternative, where authentic, uncomplicated food is served promptly.

HIRING MATTERS The four main qualities chef Marco Pierre White looks for in a chef when hiring for his brigade 1. Loyalty 2. Honesty 3. Hard working 4. Good timekeeping

Of course, favourite dishes depend on the occasion and time of day. The pizzas for example are based on the northern Italian style which are crusty and have a thin base. The whole idea is that you hold the crust to eat the food and then get rid of it. There’s also sharing platters, seafood, steaks and pastas. These are complemented by American classics including New Orleans steaks and the Great American Beef Burger, served with hickory smoked BBQ glaze and Monterey Jack cheese. The main thing is as long as the service is attentive and not overbearing, the atmosphere is fun and relaxing and the food is good, then we’ve achieved what we set out to do and that’s giving people a great lunchtime or evening out.

In your absence, who handles the kitchen at Marco’s New York Italian? Here at the MPW New York Italian there’s

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a foundation and infrastructure. I’m also a great believer that you employ the right hierarchy who then build their own team. I like to think myself as a bit of a composer, thinking up new ideas, dishes and designs all the time and get totally immersed in the development of any new venue and brand. The team around me then gets on with the day-to-day and there’s a great team in place here in Abu Dhabi.

As we move into 2020, how do you see the world’s culinary landscape developing? To me the future of dining out is making everything affordable, delicious and in an environment that offers warm service – I don’t think it’s complicated. Simple and straight forward, that to me is the future.

MARCO’S NEW YORK BY MARCO PIERRE WHITE FAIRMONT BAB AL BAHR Call: +971 2 654 3238 Visit: marcosabudhabi.com

29-31 2019 29-31 OCT Oct 2019 DUBAI WORLD TRADE Centre CENTRE Dubai World Trade

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LA CRÈME DE LA CRÈME European Cream & European Pastries

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.

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TRUE FALSe There are PDO creams!

True!

There are two. One for the region of Isigny (Manche 1986), another in Bresse (Burgundy) from 2012. These crèmes fraîches are thick, pasteurised and characterised by their delicacy. According to the strict production criteria, Isigny cream contains 35 to 40% butterfat. Bresse cream has at least 36%.

Heavy cream is higher in fat than whipping cream.

False! After pasteurisation, cream either is or isn’t cultured with lactic ferments. Heavy cream undergoes this fermentation, which makes changes in texture possible. If the cream isn’t cultured, it simply remains liquid. A “thick” cream is therefore not higher in calorific value than a “liquid” one.

Double cream is especially rich in fat.

Crème fraîche has the least fat of all the creams.

True!

With more than 65% water and 12% to 14% lipids, crème fraîche is the fat with the least calories (less than oil, lard, vegetable shortening, margarine and butter). Compared to the others, crème fraîche is the fat with the most water. Its calorific content (239 kcal/100g) is therefore less than that of other fats (900 kcal/100g for oil; 748 kcal/100g for butter). In addition, cream provides vitamins and nutrients as well as small quantities of proteins and carbohydrates. The nature of fatty acids as well as the proportion of each doesn’t vary with changes in lipid content.

Crème fraîche shouldn’t be cooked.

False!

Contrary to popular wisdom, crème fraîche can tolerate light cooking. It’s even good to heat it, because when incorporated at the last minute, it is just a liquid sauce. In the first minute of cooking, it liquefies. It then regains its consistency as its water evaporates

False!

and this is when the best part can be

The term “double” is a synonym of the term “thick.” Double creams are matured and therefore thickened.

temperatures are to be avoided.

obtained. Only very high cooking

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N O S E

T O

T A I L

K U S H I Y A K I Bridging a gap in Dubai’s market for casual, street food style Japanese eats, chef-owner Reif Othman has opened Reif Japanese Kushiyaki at Dar Wasl Mall in Jumeirah. A homegrown concept priding itself on flavour, simplicity and minimal food wastage – Reif Japanese Kushiyaki is where quality and affordability are key. Not just the restaurant’s chef, Reif also mans the front of house and commercial operations – here, he talks of his experience as a first-time restaurant owner, his sustainable ethos and plans for expansion. Interview: SOPHIE VOELZING

ubai-based chef Reif Othman needs no introduction. Locally famed for his tenures at Zuma Middle East, Play Restaurant & Lounge, The Experience by Reif Othman, and Sumosan Twiga, Reif has garnered respect and admiration for his culinary capabilities and playful twists on Far-Eastern cuisine – not forgetting his quirky sense of style and love for colourful socks. In September 2019, the Singapore native opened doors to Reif Japanese Kushiyaki in Jumeirah’s Dar Al Wasl Mall – his very homegrown, casual outlet serving affordable, street food style Japanese food. As chef-owner, Reif helms more than just the stove at Reif Japanese Kushiyaki. Backed by his wealth of restaurant experience in and out of the kitchen, Reif also leads the outlet’s commercial operation and front of house. Talking on his exciting new opening, here’s what Reif shared with us…

Tell us about your exciting new restaurant, Reif Japanese Kushiyaki and the dining experience visitors can expect to have…

Photographs SUPPLIED

Reif Japanese Kushiyaki is my first proper restaurant baby, which I own and operate. It’s located at Dar Wasl Mall in Jumeirah. I am not only a chef, but I also look after the commercial operations and front-ofhouse. The food is best described as ‘unconventional affordable Japanese street food’.

What made you take the Japanese street food route with this concept? My cooking style has always been inspired by Japan, and the street food element has not been done here before, so I knew there was a gap in the market. A

large part of the menu focuses on ‘kushiyaki’, which are the bamboo skewers common in Japan and Singapore’s street food scene that encompasses all grilled meats and vegetables. It’s worth noting that the more common term ‘yakitori’ refers solely to skewers with chicken in a teriyaki sauce. We have 13 types of kushiyaki on offer, including Angus beef with a choice of sauces, all parts of the chicken from the skin to the heart, and katsu seafood.

Tell us about some of the standout dishes on the menu… I don’t like to highlight signature or standout dishes as I feel it’s up to the customer to select their favourites. Food is so subjective after all. However, in our first month of operation, aside from the kushiyaki skewers, some of our most popular dishes include our kimchi melon pickle, beef gyoza two ways, wagyu ‘sando’ sandwich with charcoal panko and tonkatsu sauce, my twist on Singaporean chicken rice, and the molten cake with peanut butter praline and salted cashews (imagine a warm oozing Snickers!).

Which suppliers do you work with in the UAE to source ingredients for the restaurant and where are the ingredients coming from? All parts of the animal and vegetables are used such as chicken from local hormone-free Family Meat Farm, with the neck to the liver and bone all utilised. Vegetables are sourced from across the Gulf region and Japan, with seasonal seafood from France, Italy and Australia where the cooler waters make for higher quality fish. Our wagyu beef is from Kagoshima in Japan. I work very closely with Classic Fine Foods as my main supplier. In line with

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my sustainable ethos, the first bottle of tap-filtered still and sparkling water is complimentary.

Are you importing any special ingredients from Japan? Yes – about 75 per cent of our produce is sourced from Japan. Tuna and uni on the weekends for specials. Vegetables, wagyu beef from Kagoshima, soy sauce and all our dry condiments.

What’s the most unusual ingredient on the menu at Reif Japanese Kushiyaki? The kushiyaki skewers made from chicken heart, crispy chicken skin and chicken neck.

Are there any ingredients that you’re particularly enjoying working with at the moment? The meatball and onsen egg kushiyaki. As the meatball mince is made from all parts of the chicken, getting the texture right is not easy. I pair it with my twist on a

Get to know chef Reif Your favourite areas of Japan to eat? Osaka, Kyoto and Hokkaido. Which brand of knifes do you use? Korin and Nenox knives. Your ‘go-to’ spot for a Japanese meal? Wokyo in JLT for ramen, plus any form of sushi/ maki at REIF. Which Japanese chef or chefs inspire you or provide culinary inspiration? Chef Yoshihiro Narisawa - for using Japanese ingredients in his take on French cuisine. My mentor chef is Jean-Paul Naquin - we worked together at Raffles Hotel in Singapore and Burj Al Arab. Your fondest culinary experience in Japan to date? Everything that I have ever eaten in Hokkaido.

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slow-cooked onsen egg, which is usually served raw in Japan.

Are there any ingredients you’d love to offer on your menu, but struggle to source here? Not really. We can pretty much get anything we want here, but I am conscious of maintaining an affordable price point so there are certain ingredients like otoro sashimi that I will not put on the a la carte menu because of its prohibitively high price point, but would use on a weekend special.

Tell us about the chef’s table experience that you offer… I am planning to launch my ‘Experience’ later this year – a counter bar with four seats, aka a chef ’s table that sits along the front of the kitchen for a more immersive dining experience. This is where I will personally cook a tasting menu experience for four guests at a time.

To minimise food wastage, how do you ensure nose to tail cooking in the restaurant? To minimise food wastage, I believe in

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REIF’S KITCHEN BRIGADE

Here’s what chef Reif looks for when hiring… 1. Cooking technique 2. Creativity 3. Can-do attitude 4. Ability to work under pressure 5. Team player

knowing your product and using it wisely. For instance, all parts of the animal and vegetables are used, such as the chicken from local hormone-free Family Meat Farm, with the neck to the liver and bone all utilised.

What dining trends – if any – are coming out of Japan’s street food scene at the moment? Japan’s street food culture is centuries

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“All parts of the animal and vegetables are used, such as the chicken from local hormone-free Family Meat Farm, with the neck to the liver and bone all utilized” old, so it would be unfair to classify it as new and trendy.

What do you believe the diner of today wants from a Japanese culinary experience? Affordability is key now more than ever. My goal is to deliver a twist on authentic

Japanese comfort dishes at a price point that allows people to visit my restaurant at least once a week, should they want to.

Can we expect to see any further expansion from the brand in the future? Most definitely yes. The restaurant has been rammed since pre-opening with daily queues. As a result, we’ve had investors and landlords knocking on the door, so we’re going to assess every enquiry carefully over the next few months before making any decisions. We might look at franchise options outside the UAE, as well as a licensed establishment.

Dar Wasl Mall, Al Wasl Road Call: +971 4 3450761 E-mail: info@reifkushiyaki.com Visit: reifkushiyaki.com

ADVERTISING FEATURE

The making of

PH by Design Executive Pastry Chef Paul Hayward, tells us about his company PH by Design, how he is creating ‘time saving’ tools for the pastry industry, helping new businesses and his new Instagram influencer status...

Who are your customers, and what do you do? I have been working as a pastry chef for over 30 years in some of the most respected hotels and resorts across the world. ‘PH by Design’ was created by demand. ‘PH by Design’ is a bespoke offering that encompasses many customised solutions, learnings and products that can’t be ‘packaged’. Over the years, I’ve created many clever and time-saving tools that were not available in the market. My goal and purpose is to make dreams become a reality. I work with cafés, restaurants, manufacturers, distributors and hotels who sometimes don’t have the right skill sets or creativity to move their businesses to the next level. ‘Ph by Design’ has an honest and refreshingly holistic approach and offers comprehensive A – Z advice on each aspect of running a business; and encompasses staff training, costings, innovative designs, sales and marketing and social media. My experience has led me to understand multi-faceted concepts and the ability to turn ideas into actual day to day successes. My simple approach provides concise packages that take clients on a step-by-step journey includes training manuals, videos and is cost-effective. How are you finding running your own business? Running my own business is a life-long dream; it has taken off incredibly well; I didn’t expect to be so busy from the word go! Long hours and lots of meetings, but I love it. As with many chefs, I started my journey with the intention of delighting people with my creativity, but as I grew, I spent more and more time in my office and holding meetings. In my new role, I can use my honed skills and knowledge; and be hands-on, cooking and creating exciting dishes and best of all teaching. PH by Design is a husband and wife team which is exciting; gone are the days of the responsibility of managing up to 150 staff and 75 themed restaurants. I’ve always worn a multitude of hats and now at ‘Ph by Design’ I can wear them all and don’t have to worry about hotel politics. People appreciate what I do. How did you become such a significant influencer and mentor? A few years ago, I was introduced to Instagram, although at the time I didn’t understand it’s potential. I decided to give it a try and posted a few pretty pastries and started following chefs from around the world. It was eye-opening to see trends and what other talented chefs were creating. Instagram is an excellent source of inspiration. I soon found my niche in the social media jungle and take pleasure in sharing techniques and innovative tricks. Instead of only touching dozens of lives, I am now reaching thousands. Teaching is where my heart is, and it’s such a pleasure to receive such appreciative feedback. I’m often asked for career guidance and receive technical questions; I feel I am helping people in the profession that I love. ICCA scholarships offer incredible opportunities for youngsters with passion and unbridled enthusiasm but without the economic means. There is nothing more rewarding than seeing a dedicated

individual work through the ranks to success. I make a concise effort to reply to every comment and direct message on Instagram; though this can be time-consuming with over 60,000 followers.

How do you see the company developing in the future? I would like ‘Ph by Design’ to always remain light and enjoyable. I want to go back to basics and continually adapt, change and learn. I thoroughly enjoy the diversity that my consultancy offers; understanding other cultures and local cuisines from around the world, masterclasses - tried and tested or brand new, training, teaching, influencing and judging. The shiniest gold medal or the biggest award platter are all well and good, but watching chefs grow and succeed is what makes me happy; human appreciation makes it all worthwhile. I feel fortunate to have inspired so many people and be surrounded by so many friends and colleagues that I have worked with over the years. How do you work with international trends? Dubai is a city like no other and guests are always searching for a ‘wow’ factor. Guests expect creative dishes that are bubbling, smoking, smashing or melting. Food presentation should have Instagram in mind. No picture? Then we have failed. I love to take what I have learned from different cultures; traditional dishes and flavours and combine them to create international desserts like Red Velvet Tres Leches, Cardamom Cookies & Cream, Salted Caramel & Date. Lotus Biscoff is currently trending in Dubai; so I have created a special crème Brulee which guests love. Ph by Design is a fun job! From where do you get your ideas? Everywhere, I love to explore. When I first arrived in Dubai, over six years ago, I walked through all the shopping malls, hotel lobbies, pastry shops and visited restaurants to discover what people were serving and what was popular; with this information I was able to see what was trending and this aided my direction and planning. I’ve created my own ‘Arabasque’ terminology, which for me is western food combined with Arabic food, so it appeals to both nationalities. Tasty classic western dishes infused with Arabic ingredients like Mango Saffron, Raspberry Hibiscus and Pistachio Matcha. What advice would you give to other chefs wanting to set up their consultancy? Be ready, it’s a very tough market and most of the time you are on your own and working on every aspect of the business from sales and marketing, driver, accountant, international traveller, chef, and steward. I need to know the market, people, trends, suppliers, brands, what’s cheap and what’s expensive. One needs a tremendous amount of knowledge and experience. Many executive chef roles have been offered to me, but I have always turned them down. My passion lies in pastry; I’ve had to be strong and true to myself and not follow the extra money that these jobs offer. So far I’ve been very fortunate and have not had to advertise ‘Ph by Design’ since its conception; I’ve had more jobs through Instagram than anything else, new offers every day. Peers are so impressed by how busy I am and my great connections. Well paid senior pastry jobs are on the decline, so I am sure that you will see many more pastry chefs move into consultancy roles. There is an over-saturation of hotels, cafes, restaurants and bars in the UAE at the moment and not enough customers to fill them; demographics are changing, and the famous big brunches are dying out. One piece of advice would be ‘don’t run before you can walk’ on so many levels.

Get in touch

ADVERTISING FEATURE

Ymakan Celebrates Extraordinary Achievements in 2019 In only two years, Ymakan has led some of the most exceptional food and beverage companies in the Middle East and Asia to achieve astonishing results. They build and maintain extensive networks, innovative products, strategic planning and advanced marketing and advertising tactics.

International business partners Sarah Motwali and Vanessa Linney have spearheaded Ymakan since 2017, they have collectively spent over 25 years in the food and beverage industry. Their extensive knowledge has led them to provide outstanding solutions for some of the most sizeable food companies in the world by sourcing new and innovative ingredients for talented chefs in the region and manage sales, marketing and supply chain functions. Their dedication has led them to be awarded the global title of Recognised Experts in Food Brand Development 2019 – Middle East and Asia Pacific in the LUX Life awards 2019. Ymakan has a rich and diverse collection of food and beverage specialists within their extensive portfolio and prides themselves on providing exemplary services that connect the right suppliers with the right procurement teams: enabling fast, sustainable growth and sales. Empathetic connections are essential for ‘right fit’ partnerships. Ymakan have various trade partnerships including DTI UK and Enterprise Singapore. They ensure the provision of the right distributor and buyers from specific HORECA and retail sectors. Their clients are varied and range from 4 and 5* hotel groups and restuarants, cinemas and entertainment venues, quick service restaurants and coffee chains, airlines, supermarkets, convenience stores, petrol stations, food and beverage manufacturers and food groups. Ymakan proves time and time again that they increase sales growth for the brands that they represent. They achieve large volume sales and return on investment through transparency and realistic planning. David De Jong of Bio Tiful explains the importance of such partnerships: “Bio Tiful has been working with Ymakan since 2018 with a clear objective of increasing our sales and market share. They have also been tasked with growing our store distribution within each retailer. They have successfully delivered this with speed, diligence and professionalism and as such, we have seen a rapid expansion of our business within the UAE. We selected Ymakan as our Middle East partner for many reasons. They have taken the time to understand our unique brand and share the same passion and ambition for Bio Tiful as we do. Their expert knowledge and relationships with the region’s leading Food and Beverage clients,

has meant that we were able to fast track our objectives. In a short period of time we have seen more than a 100% uplift in sales and store distribution”. Ymakan touchpoints have five clear divisions; brand representation which launches and commercialises products across HORECA and retail channels; provides robust distribution plans and vast networks of relevant connections and partners. A dedicated market research team reports with real customer feedback on new products and will provide insights and pricing strategies and counsel low-risk solutions. Highly skilled and experienced salespeople are versed with diverse knowledge and a deep understanding of the sophisticated food and beverage industry in the region. Ymakan partner with some of the largest food and beverage business and consumer publishers in the Middle East. They provide rounded digital, print, social media and event intelligence. To complete the customer journey, Ymakan has unrivalled senior partnerships and relationships across the globe, thus ensuring unbeatable food sourcing opportunities. Already, Ymakan has a busy 2020 planned. As part of their expansion strategy; focus will be on sustainable products and technologies which will help fight against the plastic problem in Asia and the rest of the world. They will be attending various food and beverage shows in Asia, Europe and the UK; growth of their global team is also at the forefront of their plans and the team will be on hand to meet new and existing customers. As part of their CSR commitment, Ymakan freely share their knowledge and experience with communities and youth in remote Indonesian villages that are battling with the destruction of their rainforests, homes and orangutans. Expansion plans also include the want to increase focus on ‘free from’ and vegan brands.

Get in touch Sarah Motwali, Co-founder and CEO sarahmotwali@ymakan.com +971 (0) 503439649 Vanessa Linney, Co-founder and Managing Partner vanessalinney@ymakan.com +971 (0) 544341919

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THE MEAT SOMMELIER Introducing the UAE’s first meat sommelier, Charlie Grainger. Leading the way for all things butchery at The Abu Dhabi Edition’s Oak Room, Charlie reveals the role responsibilities of a meat sommelier, his go-to tools for butchering a whole cow, and why educating today’s diner on secondary, forgotten beef cuts is so valuable to a culinary experience.

Photographs SUPPLIED

Interview: SOPHIE VOELZING

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ak Room at The Abu Dhabi EDITION is a traditional English oak-panelled restaurant, celebrating world-class ingredients with British rock ‘n’ roll flair. Quintessential, considered and modern, the generous menu at this new-age steak house encourages guests to indulge in the very best produce, free from formality and pretense but always thoughtful and precise. Uncomplicated in approach, the menu showcases signature British dishes, under the direction of acclaimed chef Tom Aikens. Here, theatre is not saved for the kitchen – it is constantly on show, with a frosted glass-fronted butchery to enhance the diner’s senses and assert the importance of the restaurant’s quality produce. Leading the butchery and educating diners on available meat cuts, is Oak Room’s meat sommelier, Charlier Grainger. Here, he tells more of his unique role…

Tell us about your role as a meat sommelier – what does it entail? My role as meat sommelier the Abu Dhabi Edition starts in the morning. I arrive at the hotel for an 11am briefing to which

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“Typically, I find guests play it safe and go for the usual tenderloin, striploin or ribeye cuts” after I head to the main butchery. Here I oversee the butchery for the whole hotel. Training the team in multiple aspects. My main focus however is on The Oak Room. I have been very fortunate to work closely with our chef partner, Tom Aikens. Tom and I have selected cuts of beef from around the world, showcasing the very best beef products available with a widerange of diversity. My 10-year background in whole carcass butchery has allowed us to select cuts you may not often see on menus here, as well as the usual suspects. During our evening service, I change from my chef whites to my signature leather apron. At this point my job is to greet every guest at their table and

guide them through the menu, helping them to find the perfect steak based on their preferences. With our larger sharing steaks, I also will carve the steaks table side and talk in depth about each steak.

How did your culinary journey lead you to becoming a meat sommelier? My journey actually started way back when I was 13 years old – I’m now 28. In the UK at school every pupil does a two-week work experience in a local business, and I chose to do mine at a butcher’s shop. This is where my passion was born. After completing my studies at school and college I still couldn’t get the butchery idea out my head. I finally found myself a traditional English butchery apprenticeship in Hampshire, south UK, where I completed a twoyear apprenticeship in six months and won the national apprentice award. From here I was head hunted to work at a boutique food store in west Sussex, getting promoted from junior butcher to butchery manager within a year. My final stop before leaving the UK was working for a very successful butcher shop as their head butcher, specializing in whole carcass butchery. From here my passion

for native breed beef and dry-aging really expanded. Pushing the shop from success to success I was noticed through Instagram by Chef Tom Aikens. This then led me to Abu Dhabi with my unique role as meat sommelier for the Oak Room.

What cuts of meat are most in demand from customers? Typically, I find guests play it safe and go for the usual tenderloin, striploin or ribeye. The great thing about me coming to the table, is that I can guide the guest into pushing their comfort zone and trying something new. People are paying good money for these steaks, so it’s understandable that they’re sometimes wary of venturing out of their comfort zone too much. Typically after guests have finished speaking with me, my butcher’s cuts seem to be most in demand, rather than the usual prime cuts. Be it hanger steak, or Denver steak, with a little education people are really coming around to trying something new.

What’s your favourite cut of meat and why? My personal favourite cut would have

to be the rump of beef – reason being is that the rump is made of three different muscles; the cap, rump eye and tri tip. Traditionally the steak is cut into one large slice and cooked. By doing this we expect three different muscles to cook at the same rate evenly, though they all have a different texture and flavour. I like the rump because I enjoy being able to take the muscles apart and cook them separately, but then serve them at the same time, explaining to my guests about the different flavours and textures. The rump offers such a huge amount of flavour without being too expensive. At The Oak Room, we offer a wagyu rump cap, which is outstanding when served medium rare.

In your option, what is the most underrated cut of meat and why? I think it would have to be the chuck. This cut can be braised, stewed, fried, grilled, cooked bone-in, cooked boneless, roasted and minced – it does everything. You just need to know how to butcher it from primal cuts to sub primal cuts and how each cut should be treated.

What kitchen tools and equipment do you work with to do your job?

Personally, I like to stick to my roots – a decent boning knife and steak knife are the key tools I use. I think it is super important to have a decent honing steel as well. I have a course steel and sapphire cut too. A bone saw is also a must. With these three tools I can butcher a whole cow in a matter of hours.

Where do you source the meats from for the Oak Room? At the Oak Room we have really tried to differentiate ourselves from your usual steak house. The whole idea is to get the best cuts from a variety of countries and cook them to deliver peak performance. At the moment I have a selection of Australian, Irish, US and Canadian. I’ve also had Spanish beef on the menu, which was a huge success. I try to change the steaks every so often. Currently I have 13 different signature steaks on the menu so there is a huge selection for the guests to try.

Are you witnessing any new trends in the cooking or preparation of meat this year? Since I started butchery it seems to have come full circle. At the start people were

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THE WAGYU MISCONCEPTION

Diners of today most commonly have misconceptions when it comes to wagyu beef, tells Charlie. Here, he explains why… The biggest misconception customers have when they come to the restaurant is the story of wagyu beef – the whole story of the cow being massaged and fed beer. Guests always bring this up with me. In part this is true but not totally. Before the cows were originally exported from Japan, they were working cattle. They would pull carts through the rice fields and were working hard and at high altitude. This altitude would hinder the cow’s appetite thus reducing its work output. The farmers therefore fed the animals rice wine/ beer, and this would spur them on to eat more and then work at full capacity. The massaging would also happen as the animals were being worked so hard it would ease the stiffness of the muscles. These two misconceptions are nothing to do with the animal we eat today but just its history of the breed. I was fortunate enough to butcher the first full blood Scottish wagyu carcass back in the UK and this came hand in hand with a lot of research.

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“Be it hanger steak, or Denver steak, with a little education people are really coming around to trying something new” worried more about how much yield they could get from their money, rather than the quality of the product. Now over 10 years and multiple food scandals later, people are actually taking their time to think about what they eat and how it effects their body. It’s great for me to see, as provenance, sustainability and education are what really drive me to keep pushing the butchery trade.

What methods of meat preparation and cooking are used at the Oak Room? Do you dry-age meat, or prepare cuts in any particularly special ways for guests? At the Oak Room we have multiple methods of how we differentiate ourselves. There is a lot of brining and marinating going on. As well as sourcing pre dry-aged meats. We have the tools for dry-aging ourselves but at the moment we are allowing our suppliers to age for us. One method I am extremely proud of is how we cook the steak, we use a Josper grill and always cook over charcoal, but we do something different. This is a secret I shall keep to myself and you will have come try the steak to see if you can work out what it is. Oak Room, The Abu Dhabi Edition Call: 02 208 0000 E-mail: restaurantreservations.auh@ editionhotels.com Visit: editionhotels.com

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MEET THE MASTER BAKER Full of life Master Baker and General Manager at Bake n Cake, Chef Jugen Ellenbeck lets us into some of his secrets, his favourite things and running his dream bakery in Dubai...

Tell us about your most significant accomplishment during your time in the UAE? I’ve had incredible experiences during my 14 years in the beautiful United Arab Emirates. Not only have I seen the country and its seven emirates develop and grow beyond recognition, but I have had the opportunity to design, build and operate my ‘dream’ bakery Bake n Cake together with my investors. Tell us a little bit more about this dream bakery… Bake n Cake is an industrial bakery with the sensitivity and heart of a true artisan baker. I started my career as a traditional baker and have a profound understanding of this demanding and complex profession. We are an industrial-sized bakery in the UAE; yet we still bake bespoke products for our clients. We boast commissioned offerings that include the most beautiful full-butter Viennoiserie; and a full range of sourdough loaves lovingly created from our aged starter. Who are your clients? Wow! That’s a big question. We supply many 5-star hotel groups in the UAE, catering companies, quick-service restaurant chains and smaller boutique outlets. We are very proud that we have now started to export large quantities of bread to the U.N. peacekeeping forces in Africa. What is the ingredient that you could not live without at Bake n Cake? Clearly, the main ingredient of bread is good flour. However, my staple is our age-old sourdough culture which is the mother of all breads. Where does a master baker go out to eat? The Mandarin Oriental on Jumeirah Beach Road; Netsu by Ross Shonhan is without a

doubt my favourite restaurant which serves up sushi and sashimi platters, straw fire style Warayaki grilled steaks and other Japanese favourites. Your favourite pastry shop? I’ve just returned from a divine culinary tour of Paris; the entire city is brimming with the most incredible patisseries and boulangeries. I’d rank Angelina’s café as one of the best in the world! What is your favourite dish to cook at home? This turns into a family affair. Father and daughter love nothing more than to venture out at the crack of dawn and visit the fresh fish market on Deira Corniche and buying all of our family favourites. Denisa is her father's daughter; she has inherited my hospitality gene and is currently a Master’s student at the Emirates Academy of Hospitality Management; she loves to cook and entertain as much as I do. What is your most significant piece of advice to young bakers in the region who also have a dream to open their own Bakery? Where possible, it’s advisable to work with experienced mentors and work through each section of the bakery. There is a massive assumption that baking is a simple process; far from it! Baking requires a whole host of basic, yet essential knowledge. Which raw materials to use, and an understanding of the various chemical (baking powder) and

biological processes (yeast). The baker needs to understand the intimate relationships between many ingredients; it’s a bit like being a scientist! I’m delighted to share all of my hard-earned knowledge with the next generation; it feels like sharing that valuable ‘grandmother’ recipe. Richemont Masterbaker School allows young bakers to explore the many facets of the process and be creative. Finally, coming into 2020, what sort of trends can we expect in the bakery industry? We are journeying through different times and having to understand different expectations. On one hand, we have clients who are driven by price and disregard effort and quality. On the other hand, there is [thankfully] a vast clientele who appreciate that superiority costs a little more. I can see the trend continuing for good, hearty, fresh and organic produce, just as it was in the good-old-days. Our sourdough bread is a testament to this; the fermentation process is long!

Get in touch E-mail: jurgen@bakencake.ae

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A JOURNEY OF THE SENSES Well-known Indian chef and TV personality, Vikas Khanna has made his Dubai debut with new 180-seat restaurant, Kinara by Vikas Khanna at JA Lake View Hotel, JA The Resort. In a one-to-one with The Pro Chef Middle East, chef Vikas reflects on his journey as a chef and the inspiration behind his new outlet. Interview: SOPHIE VOELZING

escribed as a ‘journey of the senses and an explosion of flavour’, Vikas Khanna opened his new Dubai-based restaurant Kinara by Vikas Khanna at JA Lake View Hotel, JA The Resort in September 2019. Chef of Michelin star acclaim, Vikas Khanna is an internationally lauded Indian chef, awardwinning author, poet, humanitarian and filmmaker. A well-known TV personality, he hosted several seasons of MasterChef India, Twist of Taste and National Geographic’s Mega Kitchens. Vikas has also established himself as a top authority on Indian Cuisine, having written 34 award-winning cookbooks. He chose to work with JA Resorts & Hotels who share the same vision for memorable neighbourhood restaurants that brim with character and individuality. Kinara, meaning the shore or the bank, is the name given to JA Lake View Hotel’s new stylish yet casual signature restaurant. The 180-seat outlet introduces a vibrant, modern exploration of traditional Indian cuisine. Described as an affordable and approachable homage to regional Indian kitchens, the new eatery was inspired by the raw beauty of home cooking, from the richly diverse regions of India and South Asia. Talking to the man behind the concept, here we learn more about Kinara though chef Vikas’ vison…

Why did you choose Dubai as the location to open Kinara? Dubai is a combination of the entire world, so multicultural and vibrant. I love the energy of ‘forever reinvention’. It’s close to home and now the produce is better than ever.

“Some ingredients are directly from India to keep the authenticity intact, like stone flower, Tellicherry peppers and white butter” Tell us about the concept behind Kinara. What type of dining experience can visitors expect to have there? Kinara means a shore or a bank. It is a resting place or a place to begin a new journey. I want the food to represent that. The comfort of a home cooked meal is the purest form of cuisine. We do work a lot on presentation, but the soul of the cuisine is in your palate.

Will Kinara serve cuisine from across India, or focus on a specific regional specialty? I feel that today chefs are ambassadors of the nation. They bring a lot of unification through their kitchens. I want Kinara to represent that through regional cuisines and influences from all over South Asia.

Where do you source ingredients from for Kinara and what suppliers do you use to get them? Our ingredients have a variety of sources, depending on the prevailing seasons and

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Get to know chef Vikas Which region in India do you prefer for its cuisine and why? North East region of Seven States also known as Seven Sisters. I am so moved by their unique and lesser known ingredients and cooking techniques. Which chef or chefs do you look up to for their work? So, so many. Sanjeev Kapoor, Manu Chandra, Ritu Dalmia, Floyd Cardoz, Manish Mehrotra, Vineet Bhatia, Kunal Kapoor, Ranveer Brar, Gaggan Anand and the list will never end. What’s your favourite meal to cook at home? Lentils and rice. What’s your preferred brand of knives? Japanese. Any kind.

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“The comfort of a home cooked meal is the purest form of cuisine” availability of different ingredients. Our focus is always on the use of locally produced and naturally grown ingredients from the community. There are some ingredients that we get directly from India to keep the authenticity intact, like stone flower, tellicherry peppers and white butter.

Where do you look to for culinary inspiration when creating new dishes? Every dish represents a region, a community and a culture. They were the inspiration of every dish.

In your option, what’s the most innovative dish on the menu at Kinara and why? I think Dahi ke Kebab (yogurt kebabs) is truly outstanding, yet so is every dish.

What do you believe the consumer wants from a dining experience today? Comfort. A casual and inclusive vibe.

Tell us about your journey so far as a chef – where did your interest in the kitchen begin? I began my journey very early. I used to be a delivery boy in my father’s video cassette library. I used to hate it as it did not involve cooking. Just to get out of it, I started doing small caterings and eventually little banquets for local ladies. My grandmother was a great cook and she helped me a lot. I later graduated from WGSHA, India’s top culinary school.

What do you predict as the next big trend in Indian cooking? Regional and something new to brought to the diner.

KINARA BY VIKAS KHANNA AT JA LAKE VIEW HOTEL Call: 04 814 5555

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BATEEL’S EVOLUTION We caught up with Bernard Charles, Executive Pastry Chef & Production Manager Bateel International

How have you seen Café Bateel grow since conception? For some reason, my journey has kept me returning to Dubai; I’ve left and returned a few times! My last return was to open the first Café Bateel in 2007. The stylish Mediterranean café and restaurant chain has won several awards including Best Café 2017 for the second year running at the BBC Good Food Middle East Awards. We have an excellent collection of 32 boutiques and 26 cafés across ten countries. Tell us a bit about what Café Bateel has to offer today? Café Bateel is a meld of Mediterranean fare with an Arabic twist. Bateel has a long history and been entrenched in Arabian culture and hospitality since 1936; and boasts an unmatched legacy as the world’s only gourmet date grower, producer and seller. We retain the age-old principles of caring for the date trees; by using the best farming practices, Bateel’s cultivation techniques are kept as close to nature as possible, allowing tree-to-table produce. The trees are a valuable commodity and can live for up to a century. Each Bateel date has been hand-picked by agile farmers who climb great heights without the aid of modern machinery or equipment. Demand has led us to provide gourmet specialities so that clients can take the Bateel taste home with them. Your gourmet menu seems to cover a wide range of dietary options and allergies, in line with current ‘trends’, how do you decide what to put on the menu? We have many vegan options on our menus and can also cater for various dietary requirements with advance notice. The fresh ingredients that we choose lend themselves to vegetarian and vegan cuisine and can be paired with meat and fish too.

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When creating a new menu, what are the three most important things to consider? Each of our dishes considers the earth-to-plate connection with importance placed on simple, yet refined fare which possesses fresh Mediterranean tastes and the natural flavours of the Middle East. Premium, natural flavours form the foundation of every dish. I am fortunate to have the ability to travel to Europe on an annual basis; I feel that it is my duty, as a chef to be thoughtful towards our customers’ needs, they are, after all, key to the success of our industry. I relish in integrating my expertise with an air of grace and transform dreams into reality in the most gracious and desirable form possible. What products do you supply to the foodservice industry in the UAE? We have a spectacular range of high-quality products that we supply to the foodservice industry which includes the most notable dates, jams and dhibs, honey, gourmet drinks, oils and vinegar; and dried fruits and nuts. What advice would you give to aspiring chefs? Start with a well-rounded education at an excellent culinary school and then take on every chef role with curiosity and passion. Never stop learning from other chefs and mentors. It is not an easy job; skills and abilities will be tested continuously, so they should never give up. The best advice is that the chef should follow their dream; the end result is worth it. What do you think a fellow chef would enjoy most about Café Bateel? Premium and natural flavours are what define Bateel’s cuisine, whether it’s organic ingredients imported from Umbria or exquisite seasonings sourced fresh from the Levant region. A meal is only complete with a cup of Bateel coffee which is served with consideration to Bedouin tradition and with a Rhutab date. The fare is simple, yet refined and created with only the finest ingredients. Moving into 2020, what's next for you and Café Bateel? 2020 will be another exciting year and will see additional café openings in Dubai and KSA. We have robust and innovative plans for our involvement with Expo 2020.

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MEET MINA’S NEW CHEF

Newly-appointed Rami Nasser recently took the helm at MINA Brasserie in DIFC as the kitchen’s chef de cuisine. In celebration of his new role, we caught up with the accomplished chef to learn of his plans for MINA’s menu, gain insight into his culinary inspiration and his thoughts on what it takes to become a great chef in today’s competitive market. Interview: SOPHIE VOELZING

orn and raised in Beirut, Rami Nasser recently joined the Four Seasons family as chef de cuisine at MINA Brasserie, Four Seasons Dubai, DIFC. Seasoned chef Rami first worked with the brand when he joined the Four Seasons Hotel, Beirut, in 2010 as demi chef de partie – a title he held for two years, after which he was hired as the consulting chef to bring Le Petite Maison (LPM) to Lebanon. After the successful launch of LPM, Rami took on the role of kitchen manager at Medea Bar in Beirut in 2013, before returning to the LPM team to help open COYA in Dubai as junior sous chef. Taking all the skills he honed at COYA, Rami joined the Four Seasons Beirut family once again in 2015 as sous chef where he worked for nearly four years, and with various title promotions under his belt, before making

his way back to Dubai to be part of the culinary team at Four Seasons Hotel Dubai, DIFC as sous chef. Today, in his new role as chef de cuisine at MINA Brasserie, chef Rami shares his plans for the kitchen…

Congratulations on your new role! Do you have any exciting happenings upcoming at the restaurant in terms of new ingredients or menu changes? I recently spent three weeks in Las Vegas training with Chef Michael Mina, and I am currently using everything I learnt to develop some new dishes for the menu, using local flavours and techniques, to regionalise some of Michael’s most famous dishes.

What would you say your signature dish is at MINA? One of my signature plates is definitely the wild catch Mediterranean sea bass perfectly grilled with a side of tomato relish and fennel salad that melts in the mouth. I highly recommend you to try it when you visit MINA.

Which suppliers do you work with in the UAE to source ingredients for the restaurant? We have a partnership with a lot of suppliers in Dubai, and all of them scout for excellence, innovation and high-quality.

All of our recipes consist of unique and savoury ingredients that the excellence of the sea can offer us. One of them is a red Sicilian prawn from Mazara that helps to create a beautiful carpaccio with a poached egg and fresh black winter truffle, calling the best flavours you can ever experience.

Are there any ingredients you’d love to offer on your menu, but struggle to source here? To be honest, the culinary world has grown so

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Are there any ‘new’ ingredients that you’re working with at the moment?

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Get to know chef Rami Which brand of knifes do you use? MIYABI. Your ‘go-to’ meal at home? Burger with double meat and cheese. Who is your culinary inspiration? My Dad. Your fondest culinary experience to date? In FS Tunisia. That dinner blew my mind away. Favourite Dubai restaurant to eat at? MINA Brasserie, which I run.

fast, especially here in Dubai, a very multicultural city with a dynamic lifestyle, where the biggest suppliers from all around the world nowadays sell their products, allowing us to source almost any kind of ingredient we desire.

On a global level, which chef or chefs do you look to for inspiration and why? Such world-known chefs as Alain Ducasse and Gordon Ramsay inspire me in every aspect of my job. However, Chef Joel Robuchon has influenced me the most, helping to discover the love and passion for the ingredients we work with and teaching us how to respect them.

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Are you able to source any of your fish and seafood locally in the Middle East? Despite the fact the Middle East is primarily an import-driven region for food supply demands, the amount of new producers in the last few years has rapidly grown in the country, using aquaculture as a viable source to overcome the harsh weather.

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? If you decide to start your career in the hospitality industry and join my team, there are four main qualities I am looking for in a candidate. First of all, being a chef requires passion for food and cooking. This is of primary importance. If you have that then half your battle is won. Secondly, creativity, which is usually taken for granted, as well as commitment to quality. Being in the kitchen is all about creating new ideas and taking risks, which is hugely important to the overall dining experience. Moreover, there are a lot of details a chef must pay attention to and be aware of. Lastly comes consistency. In my opinion, it’s the biggest challenge for any chef. Being able to see the finished product, but also

recognise which pieces are missing to make it perfect is crucial to becoming a successful chef.

Tell us about your journey so far as a chef. How did you get started in the kitchen? Culinary has been my focus ever since childhood, when I first developed an insatiable curiosity for food, eating at my grandmother's house and watching her cooking. The smell of the vine leaves with lamb cutlets and lamb leg stew still evokes childhood memories that I will never forget.

What do you predict as the next big trend in cooking and in the restaurant industry? Restaurant industry trends come and go, and we always try to be on top of them looking for new cooking techniques that we could apply to our menus. Currently, the most trendy movement in the culinary world is the move towards ‘going green’, organic and using ecofriendly products.

MINA BRASSERIE, FOUR SEASONS DUBAI, DIFC Call: 04 506 0100 E-mail: minabrasserie.dubaidifc@ fourseasons.com Visit: minabrasserie.com

Want to be included next year? Nominations will open on October 29th 2019 at 9am at theprochefme.com/awards

New for 2020! The prestigious ‘Pro Chef of the Year’ category is a stand-out award that will be presented to one highly talented chef. Chefs in this category will compete in The Pro Chef’s ‘Chef of the Year Culinary Competition’ held in September 2020, with the winner determined by a panel of expert judges. Awarding outstanding skill in the kitchen, this award places spotlight on the talent behind the Middle East’s ever-expanding F&B scene, giving those responsible for the region’s gastronomic excellence well-deserved recognition. Registration for this category will open on Sunday 5th February, 2020 to UAE-based chefs in leadership positions, including Executive Chef, Head Chef and Chef de Cuisine.

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A career in pastry

A rare moment spent with one of the most colourful characters in the pastry industry, Master Patisserie, Chef Pascal Clair

How long have you been in the pastry industry? Sweet delights, cakes and pastries have surrounded me for over 40 years; the pastry industry is vibrant and colourful, and our competitors have incredible talents which push us harder each year to become better. It’s an exciting industry that is forever stretching boundaries. What does Pascal Clair Sweets, Café and Bakery offer the pastry and bakery industry in the UAE today? Pascal Clair has been at ‘home’ in the United Arab Emirates for 20 years, and we pride ourselves on being able to supply consistently first-rate chocolates, macaroons, cookies and room amenities to our clients on time, every time. Pascal Clair fully complies with all municipality demands and standards. What are the most challenging parts of running an operation like this? There isn’t as much planning as there used to be; decisions and orders are much more last-minute, which makes the turnaround quite challenging at times. We have to be adaptable and flexible. As with every industry in today's climate, clients always strive for the best possible prices. How do you overcome these challenges? We have to be ahead of our game and ready for every challenge and plan for the unexpected. We are prepared to adapt each day and sometimes each minute. The catering industry is a high-pressure environment, so having some of the best chefs in Dubai that are flexible is key to running a successful business. You are known for your extravagant and creative wedding cakes, what are the three most important points needed to create cakes for Royal families across the world? Creating celebratory cakes for such high-profile clients requires a precise understanding of their vision. Royal weddings and other special occasions are critiqued; it is, therefore, essential that the cake is made to perfection. The entire process takes time, patience and understanding. The chef must be able to handle immense pressure. In your opinion what is the latest ‘trend’ in the pastry and confectionery industry in this region? Trends are transient and ever-evolving. We are always up-to-date with industry trends from around the world and translate these with an Arabic flair to suit the region. Veganism is taking the world by storm, so we find delicious alternatives which do not include any animal products. We live in exciting times where chefs and clients are adventurous and want to pair conflicting flavours to tantalise tastebuds at a new level.

I see you have added Casa Luker Chocolate to your product range, why did you choose to use this particular chocolate brand? Casa Luker covertures are made with cacao that meets the ICCO standards called ‘fine flavour’. Casa Luker is a large company that crams ethics, transparency, quality and sustainability into one business model. They purchase almost 40% of the cacao produced in Columbia and support over 7500 families whose survival revolves around growing and selling cacao. The taste is exceptional; the product is natural and devouring their chocolate has a feel-good factor. I see you are involved in judging the Richemont Masterbaker Pastry and Baking Championship. What sort of insight has this given you into the calibre of young pastry chefs in the UAE? The young pastry chefs are hungry for success, are competitive and have so many incredible role models from which to learn. They will take these learnings and produce elaborate creations that we never thought possible. If they remain grounded and serious about their profession; the industry will see some extraordinary changes. What is your most significant piece of advice to an upcoming Pastry Chef or Baker in the Middle East? The essential skill is to listen. Young chefs need to have the ability to listen to their intuition and their clients. Learn from experiences and never give up. Every day brings fresh and exciting opportunities. Grasp all learning chances from the masters and be a sponge for information. What’s next for Pascal Clair? I live by the advice that I give our up-and-coming pastry chefs of the future; I’m always hungry to learn and improve on my work method. I always strive to be a step better for tomorrow. Learn more | Visit: pascalclair.net

L E IS U RE / TRAVE L

REMOTE OPERATIONS Working on a remote Maldivian island against a backdrop of pure white sand beaches, clear turquoise waters and luscious green swaying palms may be a dream to many, but for chefs, comes with its challenges. Discussing the operational difficulties of working miles away from regular food supplies, and how they overcome them, we hear from Cluster Executive Chef Christof Egli from Anantara Dhigu, Anantara Veli and Naladhu Private Island Maldives, and Executive Chef Christophe Wehrung from Niyama Private Islands Maldives.

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By SOPHIE VOELZING

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s a destination, the dreamlike Maldives speaks for itself through postcard-perfect imagery – no Photoshop required. Paired with world-class dining, schools of tropical fish to swim with and colourful coral to see, it comes as no surprise that this destination is consistently one of the world’s most frequented honeymoon destinations. Abundant with luxury resort-only islands, which are drastically increasing in population by the year due to demand, the Maldives has become one of the world’s most sought-after destinations to visit in recent years, with the influx of openings making it easier for visitors on all budgets to discover. Accessible via speedboat and seaplane only, resorts in the Maldives welcome thousands of guests every week to indulge in nature’s very own paradise, where they’re able to enjoy luxurious, fine dining experiences paired with top-tier beverages and service.

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To a guest, the Maldives is a oncein-a-lifetime sort of trip, but for a chef working from an isolated island with limited access to ingredients, it can be a challenge. To learn more about remote operations and how a chef ’s role becomes so much more demanding by being based on an idyllic, yet distant island, we talk to Cluster Executive Chef Christof Egli from Anantara Dhigu, Anantara Veli and Naladhu Private Island Maldives, and Executive Chef Christophe Wehrung from Niyama Private Islands Maldives, to discover how they cope. Here’s what they shared…

AS AN ISLAND RESORT, WHAT CHALLENGES DO YOU FACE AS A CHEF? Christof Egli (CE): The biggest challenge is to ensure we have sufficient quantity for the delivery to ensure we don’t run out of ingredients and fresh produce for our guests, because it can make things tricky if we run out of stock.

Christof Egli

Christophe Wehrung

“When we run out of certain ingredients, we have to try and organise for a fasttrack delivery to be made from local suppliers, who will deliver via seaplane”

Christophe Wehrung (CW): We don’t have access to fresh ingredients on hand and have to plan very carefully in advance when doing orders and menu engineering.

IS IT A DIFFICULTY SOURCING FRESH PRODUCE TO SUCH A REMOTE ISLAND? CE: It is difficult and was a challenge to adjust to begin with. All of our ingredients and food products are brought in by boat from many countries. Everything is shipped into the capital of Male and then brought across by boats to our islands. I have to put in an order weekly according to our event forecasts and guest numbers. We try to use what we can from local sources, but it’s very difficult as the Maldives is nearly all water and mostly sunny year-round.

WHAT HAPPENS IF YOU RUN OUT OF AN INGREDIENT? CE: Well, the art of cooking is sometimes described as doing the best you can with what you have, which is sometimes what we

have to do. Other times, we have to reach out to our sister properties for assistance.

CW: When we run out of certain ingredients, we have to try and organise for a fast-track delivery to be made from local suppliers, who will deliver via seaplane. The only other alternative is to make temporary menu adjustments.

ARE GUESTS ABLE TO REQUEST SPECIFIC INGREDIENTS AHEAD OF TIME, SO THAT YOU CAN PRE-ORDER?

CE: Yes. At our resorts, it’s all about personalisation and ensuring that all guests requirements are always met. So yes, guests are able to request for specific ingredients and if they are staying for a long time we can even get the produce for them during their stay upon request. CW: Yes, this happens quite often.

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WHAT LOCAL INGREDIENTS ARE YOU ABLE TO USE FROM NEIGHBOURING ISLANDS?

CE: Mainly papayas, and different melons from our neighbouring Island.

DOES IT AFFECT WHAT YOU’RE ABLE TO PUT ON YOUR MENUS? TO IMPORT FRESH INGREDIENTS TO THE RESORT? CE: Six times a week. CW: Weekly.

ARE THERE COST IMPLICATIONS DUE TO THE IMPORTING? CE: Yes, as a resort we are forced to increase our food prices, which I think most guests that visit Maldives understand. We’re not trying to charge our guests too much, but we do have to account for import costs like fuel, customs, clearance charges, health certificates and more – it’s an expensive process.

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CE: Not too much. As a 5-star resort we strive to provide our guests with everything they want, which sometimes means importing selected products in just for them.

WE LOVE THAT ANANTARA DHIGU FEATURES A CHEF’S GARDEN! TELL US ABOUT THE INGREDIENTS YOU GROW THERE…

CE: The chef ’s garden is very unique as given it is not easy to grow fresh produce in the Maldives. We grow coconuts, bananas, lemon grass, basil and some more herbs, which use in Baan Hurrah and Terrazzo restaurants.

CW: Honestly, not much. We do however, use local fish and the coconuts from our island. We have also recently started our own herb garden.

TELL ABOUT THE LOCAL FISH YOU USE…

CE: We have daily delivery of fresh reef fish – mainly white snapper, grouper and my favourite, the red snapper. Our yellow fin tuna is excellent as well. CW: From local Maldivian waters, we’re able to source fish species such as red grouper, Jack fish, yellow fin tuna, and marlin, which are all available on our menus at Niyama.

VISIT Niyama Private Islands Maldives: niyama.com Anantara Dhigu: anantara.com/en/ dhigu-maldives Anantara Veli: anantara.com/en/velimaldives Naladhu Private Island Maldives: anantara.com/en/naladhu-maldive

ADVERTISING FEATURE

WELCOMING TWO NEW ADDRESS PROPERTIES Talented Chef Abel Vieilleville, Cluster Pastry Chef for Address Hotels in Dubai, tells of his global culinary journey and the exciting openings of Address Sky View, and Address Fountain View Please can you introduce yourself, Chef Abel? I hold a professional hospitality certification with a specialisation in pastries, chocolates, confectionery and glazing. I’m from the South of France, where I gained a foundation in technical and practical knowledge in the art of pastry making. I spent many of my early years at various bakeries and patisseries across France, where I completed multiple apprenticeships and trained in all areas of preparation and creation of the most delicate sweet and savoury pastries and chocolates. I’ve held various positions across De Tomasi Patisserie, one of the most renowned patisseries in Cannes; multiple two and five world-class Michelin starred hotels in France; The Savoy Grill, Gordon Ramsay’s 120-year-old world-famous Michelinstarred restaurant in central London; and the Shangri-la in Beijing. I then moved to the Middle East where I was the executive pastry chef at the Chedi Hotel in Muscat, Oman. In 2014 I moved to Dubai and joined the Address family. Currently, I’m very hands-on at The Address Boulevard and involved with everything from menu conceptualisation, production of wedding cakes, afternoon tea spreads and events. I also oversee the Address Dubai Mall Hotel from where we run the production of fabulous pastry and bakery offerings for the Dubai Opera House, and I’m working with the pre-opening teams of the new Address Fountain View and Address Sky View hotels. Tell us about the launch of Address Sky View… We’re thrilled to finally launch Address Sky View, the latest addition to the fantastic Address portfolio. The hotel has excellent views of the Dubai skyline, beautiful interiors and some inspiring food and beverage concepts. The building comprises two breathtaking skyscrapers that are conjoined at the summit by a sky bridge. Guests can expect an otherworldly experience. The hospitality industry is very competitive in Dubai, what can Address Sky View offer its customers that is unique? We have a great brunch designed for families as well as partygoers, and ambient lunches that are ideal for business or pleasure. Gorgeous afternoon teas are available throughout the week and happy hours each evening, in every outlet. Guests visiting Address Sky View will find that there is good value in all our offerings and across all of our dining venues. With six dining options in Address Sky View, what were your three main objectives when writing the menus? We focused on offering a completely holistic approach to our guests while creating our menus. The fresh produce sourced locally is all organic, garden-fresh and sustainable. We offer Middle Eastern and Asian cuisine, as well as many vegetarian and vegan options and healthy bowls. We also provide a ‘boxed’ concept, similar to bento boxes for lunch, with quick delivery that makes for a great business meal. Our skilled team of chefs are from all over the world and have put in considerable thought while designing the menus. We have sexyInstagrammable food options such as ‘Kisses from the Sky’, our signature dessert. Name three dishes on your menu that you think other chefs in the region would come back for… Definitely the lobster and seafood platter that includes beautiful Alaskan king crab leg, freshly shucked oysters, a portion of plump

jumbo prawns and citrus cured salmon – truly a feast for any seafood lover. We also have sustainable dishes and food prepared with local produce – our Belgian style Kinikawooka mussels are a great option! Within our vegan menu, a must-try is the whole roasted spiced cauliflower cooked with smoked paprika, arugula pesto and red chilli infusion. Tell us about the culinary team involved in the launch? Chef Rudiger leads the culinary team at Address Sky View; he’s a homegrown chef who started his journey at a Michelin Star restaurant in a little town in Germany. Rudy, as we call him, has travelled the world and worked at hotels in Taiwan, Hong Kong, the Philippines and Beijing. He has also worked with some of the top hotels in Qatar and the UAE. He currently serves as Executive Chef at the Address Sky View. Our extended diverse team of chefs come from different parts of the world, including India, Morocco, the Middle East and Asia. We also have a great mixologist who joins us from Singapore. What sort of pastry delights can we expect from the Patisserie? We will be serving a variety of artfully frosted cakes, macaroons, cupcakes, muffins, freshly baked pastry items and a great selection of homemade chocolates. ‘Kisses from the Sky’ will be our signature dessert which is a soft flavoured cream served in a goblet, which is also a nice souvenir for our guests to take home with them. Moving into 2020, are there any other expansion plans within the Address group that you will be part of? We currently have six operational Address Hotels, and two openings this year – I will be running the operations of the pastry unit as Cluster Pastry Chef in both our prestigious new hotels. In the following year, we will be expanding with more hotel; it will be a pleasure to be a part of the pre-opening teams there as well.

Learn more | Visit: addresshotels.com

RICHEMONT MASTERBAKER PASTRY & BAKING CHAMPIONSHIPS 2019:

DEVELOPING THE FUTURE OF PASTRY & BAKING IN THE MIDDLE EAST After a record number of applications this year, the qualifying contestants battled it out in the Live Heats for a spot in the October finals of the Richemont Masterbaker Pastry & Baking Championships. Not just a way to fine-tune the skills of professional bakers and pastry chefs, this contest has quickly become an important gateway to raising regional industry standards.

WHY DOES THE COMPETITION EXIST?

Firstly, the championship is about shining a light on talent in the market. Bakers and pastry chefs use this platform to showcase their skills, creative and technical abilities, that they may not be able to show in their normal working routine. Secondly, the competition parameters mean that the chefs have to create all the products from scratch, over multiple high-pressure days of live cooking. In an industry where readymixes and pre-made products are often used, the chefs need to

demonstrate that they understand and respect the fundamentals of the craft - ingredients, flavour profiles, techniques and science – and apply them to a real-world commercial environment. By practising, perfecting and demonstrating these, the knock-on effect is better skilled chefs in the workplace, and enhanced career prospects. A valuable extra spin-off effect is that highly acclaimed judges have a platform to ‘give back’ and pass on the experience gained from a lifetime of high-level international culinary experience.

ADVERTISING FEATURE

FORMAT OF THE CHAMPIONSHIPS

Three times the number of applications were submitted this year by professional chefs to enter the region’s largest professional competition. From these, the pastry and baking contestants with the highest qualifying scores in the pre-tests went on to take part in the Live Heats. These chefs were challenged not just to create beautifully presented, flavourful products, but were also given the opportunity to showcase vital industry skills such as technical proficiency, waste management, consistency, time-management, hygiene and decision-making. The Live Heats saw more than 20 contestants whittled down to the four bakers and four pastry chefs who battled it out in the finals to determine who would become the Richemont Masterbaker Pastry & Baking Champions of 2019. After the Live Heats, the contestants were strongly advised by the judges to “practice, practice, practice” for the finals - advice that was taken to heart, resulting in the closest margin of points awarded in the competition’s history.

MEET THE FINALISTS PASTRY FINALISTS

Chef Cindy Kosasih Caesars Bluewater, Dubai

Chef Jisson Paul

Five Palm Jumeriah, Dubai

Chef Lawal Sharaff

Mix Pastry & Sweets, Al Ain

Chef Rushi Mei-li

Caesars Bluewater, Dubai

BAKERY FINALISTS

Chef Bishal Sunuwar Grand Hyatt Dubai

Chef Joseph Casapao

Scarlet’s Bakery & Patisserie, Dubai

Chef Mahesh Kamble Grand Hyatt, Dubai

Chef Sajan Pokhrel Park Hyatt Dubai

JUDGING PANEL PASTRY COMPETITION JUDGES

Chef Paul Hayward

Chef Abel Vielleville

Chef Pascal Clair

Owner & Executive Chef at PH Design

Executive Pastry Chef at Address Downtown Boulevard

Owner & Executive Chef at Pascal Clair Bakery

BAKING COMPETITION JUDGES

Chef Jurgen Ellenbeck

General Manager & Master Baker at Bake n Cake

Chef Bernard Charles Corporate Production Manager at Bateel

The judges remained hands-on throughout the Live Heats and Finals, monitoring the start-to-finish progress of every contestant. Addressing the contestants at the start of the competition, Chef Bernard Charles said: “We’re not here to criticise you but rather provide feedback that makes you better.” The judges encouraged the contestants during the inevitable nervousness at the start of each round and provided detailed feedback to every chef at the end of each day. In turn, the contestants were unanimous in their agreement that the judging process - and competition itself - had enriched their skills and confidence, with all concurring that they felt the annual contest had given their career a boost.

DEVELOPING THE F&B INDUSTRY

The competition’s challenges were designed to marry the chefs’ flair for creativity with the need for practicality in the real world. The tasks therefore forced the chefs to become familiar with the core skills involved in baking / pastry, so they can become more responsive and skilled in meeting the changing tastes and trends of the market. Contestants were asked to produce specified amounts and weights of various products within strict time constraints. On the face of it, the time limit and boundaries of the tasks added drama to both the Live Heats and Finals - but the reality is that this is how commercial operations really work. The real-world F&B environment requires them to work to margins, and therefore wastage of ingredients

Chef Amaury Tremblay Category Manager at Spinneys Bakery

is not acceptable. Further to this, customers demand not only a consistently excellent product every time, but also want to experience the latest in trends and culinary innovation. The judges therefore awarded and deducted points based on the contestants’ performance with accurate use of ingredients, artistry and timing, in addition to the important factor of taste. When seen from this perspective, the competition becomes much more than just a baking challenge. If a chef struggles to produce ten consistent products in an F&B segment that operates with a larger scale production mentality, then this competition will reveal where they can benefit from further knowledge or training. And if our home-grown chefs can become better, then so do the standards of the industry. The Richemont Masterbaker Pastry & Baking Championship is important to the industry in exposing areas for improvement and motivating young chefs to address this. “I want to show the judges I listened to their feedback and have corrected my mistakes in the final,” said one of the finalists. In a region where apprenticeships are not as common as they are in Europe, this is a professional competition that provides young chefs with valuable advice from senior specialists and helps enhance careers – whilst sending a strong ripple effect out into the industry. The Pastry and Baking Champions will be announced at The Pro Chef Middle East Awards on 28th October, in Dubai.

LEE KOK HUA Hakkasan Abu Dhabi

GILLES BOSQUET La Cantine du Faubourg

KARL KOLLMITZER La Serre

CRAIG BEST Hell’s Kitchen

BBC Good Food Middle East’s Chef of the Year is the only award in the region of its kind. This prestigious award celebrates talented chefs across the UAE, and rewards their gastronomic excellence. This November, four top chefs are set to go head-to-head in a mystery box cooking challenge at The Emirates Academy of Hospitality Management. Held on Sunday 3rd November, the chefs - who were selected from restaurant nominations in our Fine Dining categories across Dubai and Abu Dhabi - will battle it out using the same set of ingredients plus pantry staples. They will then present a three-course menu to an independent panel of judges, in a challenging time frame. The winner will be announced at our awards on Wednesday 27th November and will not only take home the title of BBC Good Food ME Chef of the Year, but also the prize of a 3-night stay at the Mövenpick Resort & Spa Jimbaran Bali!

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LE I SUR E / THE LAS T WO R D

THINGS TO EAT IN TOKYO

By SOPHIE VOELZING

1. Ramen

This much-loved dish comprises egg noodles in a salty broth and there’s four main broth styles that you’ll come across including miso, soy sauce tonkotsu (pork bone), and salt.

2. Tempura

You probably know of the deep-fried goodness that is tempura, but not like this. Tempura in Japan is light and fluffy. You’ll find it coating everything from seafood (fish heads included) to vegetables, and it tends to come served with a dipping sauce of soy sauce-flavoured broth.

3. Shabu-shabu

You’ll find shabu-shabu restaurants all over Tokyo, where your table will be topped with a big pot of bubbling broth and platters of unlimited thinly sliced beef or pork, to swish around in the broth to cook to your liking. Cooking only takes a couple of seconds and the meat pairs wonderfully with a slurping of the broth afterwards.

4. Sushi

We all know what sushi is, however, you’ll be surprised to find that sushi in Japan is different to what is served in other countries. Firstly, the quality of the fish is always of the upmost importance and tends to be ‘catch of the day’ only. Once sliced, the fish is serve atop rice

64 The Pro Chef Middle East

Japan’s capital city, Tokyo doubles as one of the world’s greatest food capitals. Whether you want Michelinstarred restaurants, traditional dining experiences or street food nibbles, Tokyo covers it all, straddling both the traditional and the ultra-modern. Yes, sushi is on the must-try list, however, there is so much more to Japanese cuisine. Here are our top ten food picks to try when visiting the city.

/ Edition 47

seasoned with vinegar on the most beautiful sushi rice. Around Tokyo, you’ll find sushi at all establishments ranging from Michelinstarred to street food vendors – both of which serve superb quality.

5. Unagi

Unagi is river eel, and is a much-loved ingredient in Japan. You’ll find river eel most commonly grilled over charcoal before being generously coated with a sweet barbecue sauce. The meat melts-in-the-mouth and is extremely tender and flavoursome.

6. Yakitori

No matter the time of day, you can never beat a couple of skewers of yakitori – sticks of charcoal-grilled meat and vegetables. Chicken in particular is most commonly used for yakitori (all parts of it), and will be grilled marinated in a sweet soy sauce. Don’t be caught off guard if you find your chicken served towards the ‘medium rare’ temperature. I know that eating raw chicken goes against what most of us were taught growing up, but the quality of chicken in Japan is so superior, that the Japanese eat it raw. Are you daring enough to give it a try?

7. Soba

Unlike udon noodles that are thick, soba noodles are long and thin. Made from buckwheat, soba tends to be served in a hot, soy sauce broth.

8. Kaiseki

In simple terms, the Kaiseki dining experience is best described as an ultraseasonal, authentic and traditional Japanese multi-course meal prepared by a chef, with great attention to detail and presentation. It originated centuries ago alongside the tea ceremony in Kyoto (and Kyoto remains the home of kaiseki). There’s no menu, just a procession of small courses meticulously arranged on exquisite crockery. Only fresh ingredients are used and each dish is designed to evoke the current season.

9. Okonomiyaki

The word ‘okonomiyak’ quite literally means ‘grilled as you like’ in English. Okonomiyak is Japanese comfort food in the form of a savoury pancake filled anything from cabbage and pork to seafood.

10. Pufferfish

This last one is only for the most adventurous and daring – and is only recommended to try at licensed establishments. Pufferfish are poisonous and contain tetrodotoxin, a deadly toxin that is up to 1,200 times more poisonous than cyanide (gulp!) – that’s enough poison to kill 30 humans. But, it’s not all scary news. Many people in Japan eat pufferfish safely, however, it must be prepared by someone who has been specially trained and has a license.

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ERRY

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