The eggs factor
Kitts in the kitchen
As Senior Lecturer and Director of Culinary Arts at The Emirates Academy of Hospitality Management, Michael Kitts is a popular and highly visible figure in the UAE F&B world. One of the pioneers of the shift of top-level chefs from the UK to Dubai, he was honoured last year by the UK Craft Guild of Chefs. More importantly, however, what’s in his fridge?
W
ell known in regional and global chef competitions as competitor or judge, Chef Mick Kitts began his formal training at Thanet Technical College in Kent, where he formed a longlasting friendship with Chef Gary Rhodes. Probably best known for his work in mentoring and training younger chefs, he led Team Jumeirah to 14 gold medal successes in Le Salon Culinaire International de Londres 2012 at Hotelympia and, in the same year, was awarded the People’s Choice Award at the Craft Guild of Chefs Awards, for outstanding contribution to the F&B industry. He joined the Jumeirah Group and moved to Dubai in 2001, before taking a leading role at The Emirates Academy of Hospitality Management. He is still somewhat in shock at last year’s prestigious award. Why does he think he won it? “I think I won for two reasons. I have a very solid background in competitions, in mentoring and teaching, starting at Thanet College and now with Jumeirah. And I’m still involved in the London scene with Hotelympia and so on.” He began his career at Claridge’s Hotel and then moved on to work for renowned private clubs, such as the Garrick Club in London. He later worked as Sous Chef for London’s Ritz Casino and Inter-Continental Hotel, before moving to Bristol as Executive Chef for the Swallow Royal Hotel. He returned to London as Executive Chef for the prestigious Les Ambassadeurs Club, before joining
MICHAEL KITTS’ CAREER HIGHLIGHTS 1974-77 Trained at Thanet Technical College 1977 First job as commis Chef at Claridge’s 1981 Appointed lecturer at Thanet Technical College 1986 First executive Sous Chef position at the Ritz Casino 1991 First Executive Chef role at the Swallow Royal Hotel, Bristol 1996 Excutive Chef/Culinary Director, Butlers Wharf Chef School, London 2000 Runner-up in Natinal Chef of the Year 2001 Moved to Dubai 2010 Director of Culinary Arts, The Emirates Academy of Hospitality Management
the Butler’s Wharf Chef School as Culinary Director/ Executive Chef. When asked if it is important to be actively involved in competitions to make progress with your career, his reply was typical. “Some people say it’s a good thing while others disagree. For me, it’s a place where you get new ideas. I think live competitions are good fun. I got a lot out of it as I travelled the world and saw things I otherwise would never have seen. It’s something you either love or hate and I don’t think there’s any in between.”
“BY CUTTING CORNERS, YOU’LL ONLY END UP GOING ROUND IN CIRCLES!” - Chef Michael Kitts
And in his fridge? “A real cornucopia” is how Mick Kitts would describe his fridge. “We do have a few newcomers from time to time; we are big on condiments, jams and marmalades and my biggest vice - cheese! But in general the following can always be found.” Sauvignon blanc - purely medicinal! Half bottle of Lemoncello we picked it up in on holiday in Umbria two years ago! Fresh orange juice Nice chunk of Parmesan Zanithaine (I think) shrimp and crab boil Some nice olives Sliced smoked ham Good selection of fresh berries Eggs Salami and, from time to time, a German sausage ready for the barbie! Salad items - the constant diet! Always some form of chilli, fresh, paste or sauce, I love chilli! John West tinned tuna and salmon - my wife Debs’ lunches! Milk, of course My grapefruit marmalade from Baker & Spice superb! Followed closely by M&S lemon curd Tube of tomato puree (Waitrose) Mayonnaise (Hellmans light) Alonso mangoes for the breakfast smoothie! Smoked mackerel (Severn & Wye) - lovely
9