FROM US. FOR US. MARCH 2021 gulf THE MAGAZINE CHEFS LOVE TO READ www.gulfgourmet.net myChefID

volume 16, issue 3

MISSION POSSIBLE If there is a critical culinary task at hand then Chef Kushan Perera, Executive Sous Chef at St. Regis Saadiyat Island, is the man for the job

DUEL ON THE PALM EMIRATI COOKIES SWEET TOUCH Young chefs from Chef Alhassan Ali Exclusive interview W Hotel and Waldorf Alfalasi’s cookies on with Sanjaya Astoria, both located wheels is attracting Rathnayake, the on Palm Jumeirah, patrons from across executive pastry chef at compete for glory the country Le Meridien Dubai

March 2021 Gulf Gourmet president’sstation email [email protected] PRESIDENT’S STATION

Dear fellow chefs, ladies and gentlemen,

Welcome to the March issue of our Gulf Gourmet.

I am sure many of you are training in full swing for our Salon Culinaire 2021. Your Guild team is working hard on planning this event. Once again, we are bringing in something new.

We are adjusting to the present situation. And for the very first time, you will see the competitions happening both on the ground as well as streaming virtually. Our plan is to have at least 6 hours live every day. 9am to 12noon and 3pm to 6pm UAE time.

The teams from International Centre for Culinary Arts (ICCA Dubai), Emirates Culinary Guild and Purple Kitchen Events (Expo Culinaire) have teamed up to present a worldwide audience with a great show.

All static classes plus sandwich and cake WORLD ASSOCIATION deco will be held on the 4th and 5th of O F CHEFS April in Zabeel Ballroom of Radisson Blu S OCIETIES Hotel Dubai Deira Creek. All live cooking classes will be on the 6th and 7th of April Convotherm Welbilt while RAK Ceramic Please visit gulfgourmet.net to in the Gardens of Jumeirah Creekside / Restofair will be providing the amazing browse through previous issues of this Hotel. On the 8th we will have the plates. Jumeirah Creekside, Radisson Blu magazine. Visit emiratesculinaryguild. Chaine Des Rotisseurs Young Chef Final Hotel DDC and International Centre for net to see latest happenings on the in the International Centre for Culinary Culinary Arts (ICCA Dubai) are hosting the events calendar. And visit fb.com/ Arts – Dubai (ICCA) in Knowledge Park. International Salon Culinaire and Virtual wacsyoungchefs for young chefs to be This event is by invitation only. Expo Culinaire 2021. Ronai is supplying in contact with over 4,000 chefs across the jackets for our jury and marshals. the globe. I would like to give a big Thank You to our Partners. Without our loyal Partners Thank you to all of you who support us, Please do not miss the company profiles we would not be able to put up this planning, building and executing. Thank of our corporate members. We really do great event. Our main Sponsors for you to all judges and marshals. Last but appreciate your support. Also do look at 2021 are US Beef Export Federation and not the least, I would like to wish all the the Friends of the Guild pages to check USA Poultry and Egg Export Council competitors, good luck for the show. all our supporters. and IFFCO. Our Class Sponsors are Remember, the key is not just winning. Masterbaker, Arla Pro, Tilda, Barakat The most important aspect is to learn, gain Thank you to Chef Diyan Manjula De Quality Plus, Il Granaio Delle Idee, experience, make new friends and enjoy. Silva and Radisson Blu Dubai Deira team Upfield, Barilla and Nestle Professional. for hosting the last meeting. 2021 Entry Fee for this Competition is Our Kitchen Partners are Ginox and FREE. There is NO Entry Fee this year. Culinary Regards,

Uwe Micheel President, Emirates Culinary Guild Director of Kitchens, Radisson Blu Hotel Dubai Deira Creek

3 4 CONTENTS 28 22 16 12 08 07 March 2021 gg Award

contents

Gulf Gourmet Gulf Pastry Mastery Golden Chef’s Hat Newsbites Friends oftheGuild Editor’s Note Island, isthemanforjob Chef atSt.RegisSaadiyat Kushan Perera,Executive Sous task athandthenChef If thereisacriticalculinary Cover Story shares adelectablerecipe Hotel andConferenceCentre chef ofLeMeridienDubai Rathnayake, executive pastry Sanjaya DhanushkaER Chef’s HatAward thismonth attheGolden of challengers The Palmareourfirstteam Chef Chef RestuDinarAuliaand and aroundtheglobe news fromwithinthecountry Chef events andindustry Guild Emirates Culinary the Brands thatsupport F&B intheregion Our Editor’s things takeonall Jhaneen Dela ofWHotel (Team 1)

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36

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March 2021 Gulf Gourmet CONTENTS 16

36 Golden Chef’s Hat 58 Members Directory Award (Team 2) A listing of all leading Chef Suraji Sivadas and food, beverage and 52 Chef Ronnie Sicat of equipment suppliers in the Waldorf Astoria The Palm region are this month’s second team for the GCHA - UAE 62 More Than A Chef Column by TedX speker 42 Chef of the Month Rohit Bassi Chef Alhassan Ali Alfalasi’s cookies on wheels is attracting patrons from across the 52 country 42 Events Exclusive images from the 7th International Young Chef Olympiad (YCO) where UAE’s Srijaenthi Natraj of ICCA Dubai won the silver spot and recognized for the best chicken dish.

5 Now available in Food service packaging!

ESF

Now available in Food service packaging!

ESF March 2021 Gulf Gourmet

editor’snote EDITOR'S NOTE email [email protected]

f you read all the articles in this Our Golden Chef’s Hat Award young edition of the magazine, you will chefs section continues with two teams spot a subtle underlying theme. from Palm Jumeirah – W Hotel and A large number of the chefs that Waldorf Astoria – competing to make haveI been featured in this issue have their mark. One of the teams is an all- performed extremely well in their careers women’s team, which I think is befitting by staying loyal to their place of work. given that International Women’s Day While they have not stayed at the same falls this month. property all their life, they have not jumped shipped within a couple of years If you are a pastry chef in this country, either. chances are you know who Sanjaya Dhanushka ER Rathnayake is. The And most of them have seen sufficient executive pastry chef of Le Meridien growth coupled with mental satisfaction Dubai Hotel and Conference Centre has from the job they do. This is extremely built many a career over the years and great to see given that monotony and is one of those names that may not be boredom can easily set in when creative popular in mass media but is highly arts are not channeled properly. respected among industry peers. Read his story in this issue. Talking of properly channeling creativity, the Salon Culinaire is on next month Alhassan Ali Alfalasi. The Emirates And finally, we have an exclusive spread and I reckon chefs will find new ways of Academy of Hospitality Management of images from the 7th International making an impression when cooking in student started a food truck selling Young Chef Olympiad (YCO). The images the Gardens of the Jumeirah Creekside cookies after a class project and found are of UAE’s Srijaenthi Natraj – a student Hotel. We will bring you exclusive it to be extremely successful. He says of ICCA Dubai – who won the silver spot images from the event in our May issue. Emirati people are afraid of launching from among 100 contestants worldwide a culinary initiative because they “are and got recognized for creating the best Our cover story this month features worried about how the community would chicken dish inspired by an Emirati dish. Chef Kushan Perera, who I have known see them. But what I experienced when for a very long time. He is a third- I stood behind the counter of my food All this and more stories are waiting to generation hotelier and grew up living in truck was that many Emiratis were happy be explored in this issue. a hotel where his dad worked. How that to support me and were proud of me.” childhood experience metamorphosed Until next time, enjoy the read and keep into a culinary career has been captured This is so great to hear. Read his story cooking with passion. in this story. in this issue and we can’t wait to see his food truck Stuffed: Cookies & More Aquin George Another great article is of Emirati Chef become a successful sensation. Editor

EMIRATES Uwe Micheel MIDDLE EAST Smartcast Group LLC CREDITS CULINARY GUILD President SALES PARTNER PO Box 34891, FROM US. FOR US. MARCH 2021 gulf THE MAGAZINE CHEFS LOVE TO READ www.gulfgourmet.net myChefID +971 4 340 3128, [email protected] United Arab Emirates www.groupsmartcast.com

volume 16, issue 3 EDITORIAL Aquin George Managing Editor & Publisher SALES ENQUIRY [email protected] Amaresh Bhaskaran Associate Publisher & Photo Editor Vahiju PC Art Director COPYRIGHT Gulf Gourmet is a registered trademark with the Canadian CONTRIBUTORS Samaneh Naseri Intellectual Property Office and licensed by the National Media Kirti Pandey Council in the UAE. All material appearing in Gulf Gourmet MISSION POSSIBLE Miguel Máiquez is copyright unless otherwise stated or it may rest with the If there is a critical culinary task at hand then Chef Kushan Perera, Executive Sous Chef at St. Regis Saadiyat Island, is the man for the job provider of the supplied material. The publisher accepts no REGISTERED OFFICE Vattacan Inc responsibility or liability for the accuracy of any information DUEL ON THE PALM EMIRATI COOKIES SWEET TOUCH Young chefs from Chef Alhassan Ali Exclusive interview W Hotel and Waldorf Alfalasi’s cookies on with Sanjaya Astoria, both located wheels is attracting Rathnayake, the on Palm Jumeirah, patrons from across executive pastry chef at 243 Elgin Dr, Ontario L6Y2V2, contained in the text or advertisements. Views expressed are compete for glory the country Le Meridien Dubai Canada. www.vattacan.com not necessarily endorsed by the editor and publisher.

7 8 FRIENDS OF THE GUILD friends of March 2021

Gulf Gourmet Gulf the guild the Gulf Gourmet Gulf 2021 March

9 FRIENDS OF THE GUILD 10 FRIENDS OF THE GUILD March 2021

Gulf Gourmet Gulf Soya, almond and coconut: source of calcium. Calcium is needed for the maintenance of normal bones. Oat: source of Vitamin B12. Vitamin B12 contributes to the reduction of tiredness and fatigue. A varied and balanced diet and a healthy lifestyle is recommended for good health. ESF 12 NEWS BITES news Michelin superstarsBottura,BeckandGagnaireinDubai March 2021 AED 499perperson,inclusiveoffood The Saturday“sharing-style”lunchis known as‘SorrentoBaba’. icecream,also refreshing limoncello anda of coconutwith‘CoccoBello’ textures can indulgeindifferent sauce. Forsomethingsweet,foodies flank steak,withabalsamicandcacao and ‘Wagyu!’, asucculentglazedWagyu spring vegetablesandblacktruffle, cod fish,greenbagnacaudasauce, in Green’, withroastedwild served green appleceviche,‘MerluzzoSpring redcabbage,and salad withyoghurt, ‘Il ReGranchio’,astunningkingcrab aromatic salad.Otherdishesinclude smoked veal,squacqueronecheeseand withwarmPiadinabread, served features‘PiadinaontheBeach’, will menu forAED690perperson,and includeaneight-course The dinnerwill restaurant atWDubai–ThePalm. 18-20. TheoutletisthesignatureItalian restaurant ‘Torno Sabato’ between March C Saturday lunchathisDubai three dinnersanda“laid-back” hef MassimoBotturaishosting

Gulf Gourmet Gulf bites Massimo Botura choose afive-course mealforAED600 Francesco Acquaviva.Dinerscan his culinaryteamledbyheadchef in thekitchencookingalongside be Their PSsaysthatthechefwill which openedin2014. restaurant SocialbyHeinzBeck, bepromotinghisMarch 1-4.Hewill beinDubaifromin Rome,will three Michelin-starsforLaPergola Prior tothat,HeinzBeck,whohelms salted caramelcrumble. withTonkamousse, served beansand ‘Pink Banana’,asweetcaramalbanana can enjoythesweetestoffinisheswith and a‘FocacciaClubSandwich.’Diners peas, cuttlefish,lemonandbottarga, withgreen served Seppie EPiselli’, potato andtomoatosalad,‘Risotto sauce,roasted tenderloin, tartara O Bolognese’,withbreadedveal include aperitivo bites,‘Milanese and selectedhousebeverages.Dishes Waldorf Astoriafeaturedinthisissue. Waldorf young chefsfromboththeWHotel and occasions, wesuggestyoucheck outthe If youarenotgoingtoexperience these anniversary betweenMarch8and 13. to celebratetherestaurant’s threeyear beinthecity Festival City.Thechefwill Bistro &BarattheInterContinentalDubai visithisDubairestaurant,Pierre’swill behind,Chef PierreGagnaire Not tobeleft mushroom andmixedbeans. and caviar;Vealtenderloinwith withcauliflowers additiona Scallop seven-course mealthatgetsyouand For AED800youcanupgradetoa Tributecalled tothewomen. andadish withwinterperfumes; fillet wild garlicandfavabeans;Seabass with black truffle;Beefcheektortellini and spinach; Lobsterwithartichoke fennel,celerymayonnaiseand grilled with fillet to tasteMarinatedbuffalo Heinz withFrancesco Al FaisaliahandtheMOconnection outstanding viewsofthecity. top floorvenuewhichcommands lounges andbars,includingthepopular experiences,restaurants, of wellness guestrooms andsuitesavariety 321 Business District,thehoteloffers ofthecity’sLocated intheheart Central as MandarinOrientalAlFaisaliah,Riyadh. berebranded whichitwill late 2021,after renovation scheduledforcompletionin extensive guestroomandpublicarea iscurrentlyundergoingan The property available throughtheGroup’s website. arenow fortheproperty Reservations Al FaisaliahHotelinRiyadh,SaudiArabia. M B with AlephFarms BRF partnership or lessmeatintake diets.” respondents abidetosomeform oflow showed thattwoinfive(40%)of foods, asGlobalData’s also survey criticalwhentryingnew particularly Brazil’s consumersmayalsobe compared toJapaneserespondents. based meatalternatives,when spending andbuyingmoreonplant- respondents claimedthattheyare “three timesthenumberofBrazilian According totheirconsumersurvey, outlets.” popular foodservice the productsaremadeavailablethrough if the food industryinBraziltoo,especially BRF nowgivesthempotentialtodisrupt Japan, Aleph’s with latestpartnership venture withMitsubishiCorporationin Aleph’sGlobalData, says,“Following joint Jim Toy, ConsumerAnalystat to bringcultivatedmeatBrazil. withAlephFarms RF haspartnered management of the renowned management oftherenowned has takenover theday-to-day andarin OrientalHotelGroup Mandarin OrientalHotelGroup. of Mares, ChiefOperatingOfficer saidChristophexceptional service” underpinned byMandarinOriental’s in majesticsurroundings,all guests withmemorableexperiences, We lookforwardtoproviding our introducing thebrandtoSaudiArabia. presence intheMiddleEastby strengthening MandarinOriental’s “We aredelightedtobefurther Geneva andBeijing. on projectsinLondon,HongKong, previously workedwiththeGroup Arabian-influenced elegance.Hehas timeless stylewhilemaintainingits enhancethehotel’swhich will has designedthenewinteriors, Adam Tihany Design,NewYork Spencer isGMatSLSDubai SLS Dubai will mark the opening of markthe openingof SLS Dubaiwill hotel’s launchthatisunderway. ofthe astheroll-out employees, aswell of thehotel’s executiveteamandhotel day operations,includingmanagement oversee theday-to- Middle East.Hewill America,Asiaandthe positions inNorth includes 12yearsofseniormanagement Spencer’s 30yearsofexperience Manager attheArmaniHotelinDubai asGeneral Healsoserved efforts. the operating,salesandmarketing Jumeirah AlNaseemwherehedirected as Jumeirah LivingMarinaGateaswell asGeneralManagerat served Prior tohiscurrentposition,Wadama recent acquisitionofsbe’s hotelbrands. thehospitalitycompany’sfollows introduction oftheSLSbrandtoDubai is settoopeninQ2thisyear. Accor’s General ManagerofSLSDubai,which Spencer Wadama hasbeenapponted and Asiawithin the nextfiveyears. America,South across North additional destinationsexpected the seventhSLShotel,withseventeen March 2021

Gulf Gourmet Gulf 13 NEWS BITES March 2021 Gulf Gourmet NEWS BITES

Priyanka Chopra teams up with Dubai chef

Gürcan Gülmez is Executive Chef at Rixos

hef Gürcan Gülmez has been appointed Executive Chef Cat Rixos The Palm Dubai Hotel and Suites. He brings over 15 years of experience to the role. In his last role he was heading the Divan Istanbul Hotel in Turkey. The chef has previously worked at Soho House Istanbul, The St. Regis Istanbul, Raffles Hotel Istanbul and Four Seasons Hotel Istanbul.

Chef Gülmez has also participated in several culinary competitions, most notably the Bocuse d'Or Turkey, where he placed first and then went on to represent the Turkey in the Chef Hari Nayak with Priyanka Chopra European finals at Stockholm.

ctress Priyanka Chopra Jonas has new restaurant in NYC that I poured In his new role, Gülmez will oversee teamed up with chef Hari Nayak, my love for Indian food into. SONA the kitchens and their food and Athe culinary talent behind Dubai’s is the very embodiment of timeless beverage offerings across the Masti eatery. The two will launch an India and the flavors I grew up with,” resorts' 10 F&B outlets. He plans Indian restaurant called Sona in New she said. to bring forth his passion and flair York, she announced on Instagram on for Turkish cuisine, ideas for menu Saturday, reports Arab News. The new outlet is a collaboration enhancements, kitchen operations, with restauranteur David Rabin and and catering events, along with his “I’m thrilled to present to you SONA, a entrepreneur Maneesh Goyal. new team.

14 March 2021 Gulf Gourmet NEWS BITES

Executive Chef gets added F&B charge

ark Inn by Radisson Muscat has given Ajay Dhoundiyal the additional charge Pof F&B Manager. Ajay has been the Executive Chef at the hotel since 2012.

With over two decades of experience in the culinary industry, the Indian national has worked from brands such as Hyatt, Kempinski, Starwood, and Radisson.

Chef Ajay’s current role is to oversee the food and beverages department with three outlets under him – Sama Terrazza rooftop lounge, RBG Grill, The Palm Restaurant – and to drive events and overall guest satisfaction.

“I intend to implement new concepts to enhance our offerings. This includes the relaunch of RBG Grill and new menus,” he said.

Stephen Bukkof is Executive Chef

he Langham has appointed EDGE Restaurant + Bar at the Four Stephen Bukoff as Executive Seasons Denver. TChef. In this role, Stephen will lead the culinary team at The Chef Stephen’s appointment comes Langham, Boston, overseeing in- on the heels of the addition of Kyung room dining, banqueting, the highly Lee as Director of Food & Beverage. anticipated restaurant Grana, and destination bar The Fed. “I am thrilled to bring the experience I have gained not just from my culinary Prior to joining The Langham team, career but from around the world to my Stephen spent 16 years with Four hometown,” said Stephen. “I’m looking Seasons Hotels across the Western forward to utilizing incredible locally- United States and Canada. A graduate sourced produce, meats and seafood of the Culinary Institute of America, to create the kind of food that goes Stephen worked as a chef de partie at perfectly with The Langham’s promise Four Seasons Boston, then became of being a new American classic in the Sous Chef at Four Seasons Westlake Boston market. I eagerly await the Village in California before moving opportunity to help our guests create onto YEW Seafood + Bar at Four the type of lasting memories that The Seasons Vancouver. Most recently, Langham has always provided but in a Stephen was the Restaurant Chef at new, innovative way.”

To get your chef or company related news featured in this section, email [email protected]

15 March 2021 Gulf Gourmet GOLDEN CHEF

GIRL POWER Challenging the boys’ club this time is a powerful girl gang of two. Chef Restu Dinar Aulia and Chef Jhaneen Dela are made of grit and talent more than of sugar and spice. The young chefs, who are representing the W Hotel the Palm Dubai, will bring the fusion of Asian and western flavours to our plates at the Golden Chef’s Hat Award

JHANEEN DELA PAZ The 25-year-old Demi Chef de Partie at Subito Italian restaurant by Massimo Talented mothers inspire a lot of W Hotel the Palm inspired her mother Bottura. “I have been given a promotion, professional chefs. But have you ever so much, that she decided to turn her which came into effect this month,” she heard of a talented daughter influencing apparel business into a restaurant! says with a proud smile. Working at the her mother in the same way? If not, you restaurant since its pre-opening a couple have to meet Chef Jhaneen Dela Paz. Chef Jhaneen is a chef at the Torno of years ago, Chef Jhaneen specializes

RESTU DINAR AULIA JHANEEN DELA PAZ

16 March 2021 Gulf Gourmet GOLDEN CHEF

in pasta and pizza but also dabbles in vegetables, foie gras and cherry RESTU DINAR AULIA pastry from time to time. compote, cherry jus and yuzu foam. “It’s Chef Jhaneen’s partner-in-dine for the my personal favourite dish and I wanted Golden Chef’s Hat competition is Chef Born and raised in the Philippines, she to share it with the judges,” she adds. Restu Dinar Aulia. came to Dubai as a 15-year-old when her parents moved. “My mother is a Chef Jhaneen has had some experience The Indonesian-born chef sees pastry as businesswoman in Fujairah. Now, she with culinary competitions. In 2018, she more an art than a science. She’s rather wants to turn her clothing store into a was a part of the junior national team clear about her belief. Her Instagram restaurant because she wants to serve that went to compete in Luxembourg. account is full of eye-popping colours Filipino food and desserts and make our “We won a bronze medal and then, we and creations, ideas she translates with cuisine popular here.” went to Abu Dhabi, where we won a ease into a delicious plateful. Working at silver medal.” the W Hotel as a demi chef, the 24-year- As a child, while helping her mother old does the buffet preparations and cook at home, Chef Jhaneen decided In the distant future, the ambitious customized cakes. “I am learning so that profession cooking was her true chef wants to own a restaurant that much from my chef. Chocolate sugar and calling. She got a diploma in culinary serves a fusion of Sri Lankan and artistic items. There are so many fine cooking from the International Centre Filipino cuisines. That is an interesting details in pastry making,” she gushes. of Culinary Arts (ICCA Dubai) and and unlikely combination indeed. secured a job at the JA Ocean View Where did she come up with the idea? Chef Restu emphasizes that pastry can Hotel in Dubai through the placement “I like Sri Lankan spices very much and be perfect only when the chef puts his or programme. Chef Jhaneen worked there that cuisine has amazing recipes to her heart into it. “I learnt that ideology for three years. Then, she moved to offer!” For now though, she will help from my sister, who is also a pastry chef. the Sheraton Grand Hotel for another her mother set up a restaurant, in She would decorate a cake or make three years before taking up her current addition to building her own culinary desserts with so much enthusiasm. Her assignment at the W Hotel. skills in her day job. passion was infectious.”

Her dish for the Golden Chef’s Hat If her dish is any indication, success is Once her decision was made, a young Award is beef tenderloin with buttered not too far behind for this charming lady. Chef Restu joined the Bandung

17 March 2021 Gulf Gourmet GOLDEN CHEF

Institute of Tourism in Indonesia, age, Chef Rentu is no stranger to Chef Rentu has good reasons for securing a three-year diploma in baking competitions. “I participated in SIAL wanting to go back to her home and pastry art in 2017. “I interned for six Abu Dhabi last year in the live cake country someday. As the youngest months in Raffles Hotel Jakarta during category. I made a chocolate cake in a large family with five siblings, studies and then for one more year with sugar showpiece and I won a gold she misses being pampered. “Some after graduating.” medal. Next month, I will also compete of my siblings are also in hospitality. in the wedding cake category at the My mother is a homemaker but she Towards the end of 2018, she found her Salon Culinaire.” Chef Rentu hopes to tailors dresses for weddings. You see, way to Dubai. win a gold this time too. creativity runs in my family.”

Her dessert for the competition is In the next decade or so, she plans to This genetic disposition towards pinna colada, a pineapple and coconut open her own pastry shop in Indonesia. “I creativity will be on full display at the mousse delicacy reminiscent of her want my own kitchen, my own cake shop. Golden Chef’s Hat competition. Here’s native country. Despite her young I like making custom cakes.” looking forward to it!

Beef Tenderloin with BEEF Salt to taste buttered vegetables, Beef Tenderloin 150g Pepper to taste Foie gras and cherry Thyme A sprig Method compote, Cherry Jus Olive oil 1tbsp Š Season the beef with salt and pepper. and Yuzu Foam Butter 2tbsp Heat pan over medium-high heat until

18 Š Š Š Š Š Š Method Whipped Cream Gelatin Sugar Water Maggi coconutpowder COCONUT MOUSSE with PineappleSorbet Tropical PinaColada Method Black Pepper Salt Butter 5g Olive Oil Potato FONDANT POTATO Method Pepper Salt Butter 3tbsp Asparagus 30g Romanesco 30g Baby Carrots VEGETABLESBUTTERED

desired doneness. Cook for3to4moreminutesor teaspoon butterandasprigofthyme. and hard-seared.Turn thebeefwithone the beefinpan.Cookuntilbrown place it ishot.Addolive oil.Carefully into the mixture until the temperature is into themixtureuntil thetemperatureis Temper alittleamountof whippedcream mix ituntilgelatindissolves Add thesoakedgelatinintomixture, sugar untilitdissolves Boil thecoconutcreammixturewith to getacoconutcream Mix thecoconutmilkpowder withwater potatoes flatsidedown intooilandcook heat, heatvegetable oiluntilhot.Add over In alargeskillet medium-high Season generouslywithsaltandpepper. and slicetheminto2-inch-thickslices. Preheat oven to450°F. Peelpotatoes butter. Saltand peppertotaste. using icebath,andsauteeinapanwith thevegetables andcooldownBlanch all totaste totaste totaste totaste 200 ml 300 g 100 g 2 pcs. 45 g 60g 17 g 10g Š Š Š Š Š Š Š PINEAPPLE SORBET Method Gelatin Pineapple puree Diced freshpineapple PINEAPPLE JELLY Demi-Glace (Chef) 100g 50g Cherry CHERRY JUS Method Pepper Salt Egg 1pc Flour 50g Breadcrumbs 50g Sugar 15g Cherries 30g Foie Gras FOIE GRASANDCHERRY COMPOTE

the mixture Put therestofwhippedcreaminto not toohot Bake untiltender, 25-30minutes. potatoes getgolden,5moreminutes. garlic androsemary. Letothersideof golden, flippotatoesandaddbutter, about 5minutes,untilgolden.When Let itfreezeuntilreadytocut silpat Pour themixtureintoatray, linedwith Add thesoakedgelatinintomixture Let itboil,andremove fromtheheat puree Cook thedicedpineapplewith until itsgoldenbrown. flour, egg,andbreadcrumbs.Andfry crumbingitusing take itoutandstart minutes insidethechiller. itsets, After compote andletitsetforabout30 On thetopoffoiegrasputcherry the foiegrasinamoldtoformshape. about 10minutes.Andcooldown. Put toreleasejuices, andstart are softened to medium-low. Simmeruntilcherries a largeheavysaucepan;reduceheat cherriesandsugartoaboilin Bring all totaste totaste 250 g 250 g 2 pc 30g Š Š Š Š Š Š Š Š Method Lecithin 1tsp. Yuzu puree Water 100g YUZU FOAM Method Water Method Pepper Salt Butter 3tbsp Water 1ltr Carrots 100g CARROT PUREE Icing sugar Egg white MERINGUE Method Stabilizer Glucose powder Sugar Water Pineapple puree

foam. hand blendertomixandmakea warm itupthenaddthelecithin.Use Combine theyuzupureeandwater, in thecherries. you have theconsistencyyou desire,add stock andreduceby two-thirds. When a mediumheatandreduce.Pourinthe inapanon Place thesugarandcherry needed andseasonwithsaltpepper. in ablenderaddingcookingliquidas cookingliquid.Pureecarrots reserving are tender, about20minutes.Drain, Reduce heat,andsimmeruntilcarrots and cover withwater. Bringtoaboil. Place carrotsinamediumsaucepan beaker andfreezeovernight Put thesorbetmixtureintoaPaco Jet Let itboiluntilthemixturereaches 85°C Add thestabilizermixtureintopot separate bowl Mix glucosepowder andstabilizerina until 40°C Heat water, pineapplepuree,andsugar March 2021

Gulf Gourmet Gulf totaste totaste 200 g 100 g 180 g 675 g 17 ml 90 g 50g 1 ltr 3 g 19 GOLDEN CHEF March 2021 Gulf Gourmet GOLDEN CHEF

Corn flour 20 g Š Stir continuously and let it boil Š Bake at 180°C for 15 minutes Method Š Pour the mixture into a container and let Š Stir gradually every 5 minutes Š Reheat the rotary oven on 80°C it set Š Beat egg white with icing sugar until peak Š Blend the jelly on food processor until no COCONUT SPONGE Š Fold in corn flour into meringue pieces left Maggi coconut powder 67 g Š Pipe the meringue into a tray line with Water 134 ml silpat ALMOND CRUMBLE Egg white 300 g Š Bake on 80°C for 1 hour Sugar 50 g Egg yolk 200 g Almond powder 50 g Sugar 85 g PINEAPPLE FLUID GEL Cake flour 50 g Cake flour 65 g Pineapple puree 750 g Butter 50 g Method Water 250 ml Method Š Blend all ingredients with hand blender Sugar 200 g Š Reheat oven to 180°C until well incorporated Agar-agar 10 g Š Put all dry ingredients in a mixing bowl Š Strain the mixture Method Š Add butter into the mixture Š Pour the mixture into siphon bottle and Š Mix sugar and agar-agar in a separate Š Beat with paddle until all the ingredients add 3 gas charge bowl are mixed well Š Pour the mixture into a paper cup Š Boil pineapple puree and water Š Pour the crumble mixture into a tray lined Š Microwave it for 1 minute Š Add agar-agar mixture into the pot with baking paper

20 www.euorganicjuices.eu ﺑﻌﺻﻳﺭﻓﻭﺍﻛﻪﻣﻥﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ

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ﻁ ﺩ ﻫﻳﺋ ﻣ ﺗﻬ َ َﻧ 22 PASTRY MASTERY SPICE his secret sauceforsuccesswith GulfGourmet.. and dedicatedchefs. TheSriLankanchefshares easily ashecanmould youngmindsintotalented transform ingredients withhiscreativeideasas Hotel andConference Centre,ChefSanjayacan The executivepastrychefofLeMeridien Dubai to ChefSanjayaDhanushkaERRathnayake . Breathing energyintoeverythingcomes naturally SUGAR AND March 2021

Gulf Gourmet Gulf March 2021

Gulf Gourmet Gulf 23 PASTRY MASTERY March 2021 Gulf Gourmet PASTRY MASTERY PASTRY

true leader is someone who chocolate for example. So supplies have knows the way, goes the way, been delayed,” says the chef. and shows the way…goes a popular quote. However, the support and efficiency A of his dedicated team makes it easier Inspiration can come If this is true, Chef Sanjaya Dhanushka to deal with the challenges. With ER Rathnayake is a true leader indeed. from anywhere. You their skills, the chefs make up for the just have to look for it average quality of ingredients with their Mentoring budding chefs comes as creativity. naturally to him as making award- instead of seeing your winning petit fours and cakes. The job as something you When Chef Sanjaya joined Le Meridien in executive pastry chef of Le Meridien have to do for a living. 2012, he was a sous chef. Through hard Dubai Hotel and Conference Centre work and perseverance, he climbed to believes in imparting his knowledge, If you see cooking as the position of executive pastry chef. His gained over more than two solid ‘just’ a job, then the philosophy on career growth is simple: decades, to the younger generations. “Love your work and keep growing your culinary industry is abilities and value proposition with each The idea? Build the collective not for you passing day. Chasing lucrative jobs and productivity of the culinary industry by money could bring you short-term gains combining the energy of youth with the but sustainable careers are built over wisdom of experience. also been affected by the Covid crisis but time. Your managers are sure to notice he’s soldiering on. your diligence if you continue to deliver.” Chef Sanjaya, who has been with Le Meridien for over eight years, handles “We are currently facing supply issues He extends the same philosophy to the desserts and bakery requirements because of the pandemic. The crisis those who are junior to him. Chef of all the 22 outlets, with a team of has caused disruptions in the supply Sanjaya often picks up promising 15 chefs under him. Like the entire chains overall and some ingredients internal candidates and gives them the hospitality industry, his operations have that we source come from overseas, like training and tools they require to grow into skilled culinaires.

“In my team, there are several people we took from kitchen stewarding. After 5-6 years, they are experienced chefs. My chef de partie, my sous chef, both started in kitchen stewarding.”

LONG JOURNEY TO SUCCESS His own story is equally interesting. Born in Bandarawela, Sri Lanka to a small bakery owner and his teacher wife, Chef Sanjaya made his way from a tiny rural part of the world to one of the most celebrated global cities.

“My brother and I would work in my father’s bakery when we were young. Also, my mother pushed me to learn English as a child. That helped open my mind up to a lot of things.”

Besides the experiences in his father’s business, a cousin who was in F&B at a hotel provided Chef Sanjaya the Chef Sanjaya with his family motivation to professionalise his love of

24 Qatar gaveChef Sanjayanotjusta Hotel GroupinDubaiFestivalCity.” He wasmoving totheIntercontinental mearoleinDubai. about pastry–offered of mine–whohadalsotaughtme alot there forfouryears.Then,agood friend “Iwas of FourSeasonsasachefdepartie. moved ontojointhe pre-openingteam butquickly Doha asademichefdepartie He joinedtheexclusiveFalconClubin intheMiddleEast. got anopportunity Around mid-2004,theSriLankanchef spent anotherfouryearsthere. Oberoi HotelascommisIIIchef. He Later, ChefSanjayajoinedtheLanka testimony toSriLanka’s colonial past. four Britishentrepreneursandbears wasopenedin1864by as aDutchvilla, out four years.Thehotel,whichstarted in Colombo,wherehestayedforabout FaceHotel went asatraineeattheGalle finishingthecourse,ChefSanjaya After the cut.” very highandIwashappytomake competition foraseatinthecoursewas Management inColombo.Atthetime, Sir LankaInstituteofTourism andHotel highschool,Ijoinedthe cooking. “After and lookwerethe onlydetermining out,whentaste cry fromwhenIstarted more naturalkindsoffoods.That’s afar people arealsomoving towardseating dairy-free, low-calorieitems.Many healthy foods.Theywantgluten-free, “Nowadays, peopleareheavilyinto continue toevolve. working culturehavechangedand as ingredients andtastesaswell trends havegone.Overtheperiod, journey fondly.Trends havecomeand The 43-year-old cheflooks backonhis THE CHANGINGFACE OFFOOD sweet spot! Meridien. Yes,fouryearsseemstobehis Four yearslater,ChefSanjayajoinedLe recruiting. to Dubai.”Today, hiswifehasajobin years beforeIcouldbringmyfamily my sonwithmotheranditwasthree months toaccepttherole.Ihadleave immediately andittookmeacoupleof parents. “ItoldhimIcouldn’t join the time,couplehadjustbecome fromthePhilippines.At is originally but alsointroducedhimtohiswife,who footing intheMiddleEasternmarket strawberry andcream. Sichuanpepper withstrawberrycompote, served favourite dishisgluten-freebread, My raspberry powderorsaffron. his dishes.“Iusenaturalcolourlike ingredientsin colour orartificial recipes andavoids usingtoomuch Chef Sanjayatendstofavour natural exclusive.” to bemutually There isnoreasonforhealthandtaste the nutritionalaspectofyourcreations. you growasachefandtakeintoaccount for theproductionoffood,itdoeshelp development. Whileittakesmoretime authorities alsowantthat.It’s apositive products. IthinktheDubaihealth information andcaloriecountonour puttingnutritional have alsostarted protein andcarbohydratecontent.“We want nutritionalinformationsuchas Many health-consciousguestsalso use ingredientsthataregluten-free.” too lowtosetupaseparatefacility.“We possible atLeMeridienasthedemandis thisisnot kitchen. Unfortunately, Gluten-free bakingrequiresaseparate cater tosuchrequests. factors.” Histeamalsomakesitemsto March 2021

Gulf Gourmet Gulf 25 PASTRY MASTERY March 2021 Gulf Gourmet PASTRY MASTERY PASTRY

adds some spiciness to the sweetness. much learn everything on your own There’s nothing gentle encouragement In my dish, I have used Arla milk, butter, these days.” cannot achieve.” cream and cream cheese.” FUTURE POSITIVE At home, Chef Sanjaya likes to bake At Le Meridien, the policy is to make Looking forward, Chef Sanjaya has sourdough bread and even indulge in everything fresh for the guests. “We do faith in the potential of the younger some Sri Lankan cooking. “The aroma everything from scratch. So we create generations. “I want our young chefs to of home food is the best aroma in the our own base ingredients in many cases. grow and to use competitions to learn world. I love it.” His now 12-year-old son Some properties use mostly ready-made techniques. Competitions also teach shares his love for food but has so far items in their dishes but the guests can you speed. When you learn to take shown no inclination to join the culinary tell the difference. The trick is to balance negative feedback from judges and use industry. ready ingredients with freshly made it constructively, it also becomes easier items.” to do that with guests.” That could well change, when the Sri Lankan chef realises his dream According to him, creativity is something When some of his chefs express of starting a pastry shop back home, no pastry chef can afford to lack. Even hesitation about participating in offering pastries and healthy products. something as simple as bread can competitions, Chef Sanjaya encourages He even dreams of launching his own become the centrepiece of a meal if the them to take the plunge despite their brand of food products. baker puts his heart and soul into it. reservations. “When I was their age, my “Inspiration can come from anywhere. colleagues and I worked long hours. We Does a market exist in Sri Lanka for such You just have to look for it instead of practised and practised until we made items? “We have a pretty vibrant cuisine. seeing your job as something you have perfect.” Chef Sanjaya participated in Of course, you need some creativity. We to do for a living. If you see cooking as competitions in the early years of his are a rice-eating country, so gluten- ‘just’ a job, then the culinary industry is career in Sri Lanka. He also did some free products are not a problem. And not for you.” competitions in Qatar and participated lentils are a very healthy option for in Gulfood, where he won two gold and making items. Coconut milk can easily The executive pastry chef believes that two silver medals. substitute for dairy products. All it experimenting with ideas has become requires is some innovation.” much easier nowadays because of the Although he pushes his chefs to work reach of social media and internet. hard, Chef Sanjaya does not believe in The journey so far has been long but “When I started, we had to beg senior strong-arm tactics or pulling rank. He’s satisfying. But the second leg of Chef chefs for recipes. Information sharing not the stereotype angry head chef in Sanjaya’s journey sounds even more has become so easy and you can pretty the kitchen. “I try not to raise my voice. promising.

Fragaria by wooden spatula. Add flour and Mix sugar, pectin, basil leaves and Hazelnut financer with strawberry hazelnut powder to the egg white and strawberry together. Cook at a low basil compote, Szechuan pepper mix well. While mixing, add the burned temperature on a stove until sugar Pavlova, strawberry and cream butter to the mix and mix well until dissolves. Remove from the heat. Pore with almond tuil and cream cheese well-combined. Rest the mix for 12 the compote to a container and cover ice cream hours. Pre-heat the oven to 180°C. Pipe with cling film. Ensure there is no gap financer mix into the mold. Bake for between compote and cling film to HAZELNUT FINANCER 15-20 minutes at 180°C. avoid moisture build-up. Flour t45 18g Hazelnut powder 100g STRAWBERRY AND BASIL COMPOTE PAVLOVA SHELL Sugar 150g Fresh strawberries 60g Egg white 100g Lurpak salted butter 50g Fresh basil leaves 3g Sugar 100g Egg white 135g Sugar 8g Icing sugar 100g Method Pectin NH 5g Crushed Szechuan pepper 10g Š Mix flour and hazelnut powder. Cook Method Method the butter to dark brown color (butter Š Wash and cut each strawberry into Š Pre-heat the oven to 90°C. Beat the noisette). Mix the egg white and sugar four. Roughly chop the basil leaves. egg white and sugar into a soft peak

26 March 2021 Gulf Gourmet PASTRY MASTERY PASTRY

in a planetary mixer by using whisk Liquid glucose 100g Method attachment. Carefully fold the icing Nib almond 60g Š Boil the water, sugar, milk powder sugar to the meringue. Pipe into silicon Water 56g and stabilizer. Remove from the heat. mold by using a piping bag. Bake for Method Emulsify the milk mixture with the 90 minutes at 90°C. After baking, cool Š Cook sugar glucose and water to 100°C. cream cheese by using a handheld it down to room temperature. Remove Mix nib almonds. Cool down the mix blender to a homogenous mix. Churn from the mold and store in an airtight to room temperature and cover it with the mix in an ice cream machine. Store container until ready for use. a cling film. Rest the mix in a chiller in a freezer until ready to use. for six hours. Remove from the chiller STRAWBERRY AND CREAM and roll out the tuile in between two- Assemble Fresh strawberries 50g parchment papers by using a rolling Š Place the financer on the plate. Spoon Arla whip cream 50g pin. Bake at 180°C for 7-9 minutes while out strawberry compote around the Vanilla bean half pcs the tuile is hot; cut the shape by using financer. Icing sugar 8g a round pastry cutter. Š Fill Pavlova shell with a mix of vanilla Method cream and fresh strawberries. Place on Š Wash and cut strawberries into small CREAM CHEESE ICE CREAM top of the financer. cubes. Whip the cream and icing sugar Arla cream cheese 225g Š Place the almond tuile on the Pavlova. with scraped vanilla bean to a stiff peak Water 130g Š Scoop a quenelle of cream cheese ice stage. Sugar 100g cream. Decorate with fried basil leaves Atomized glucose 15g and meringue. ALMOND TUILE Arla milk powder 15g Sugar 100g Stabilizer 4g

27 28 COVER STORY March 2021

Gulf Gourmet Gulf hospitality sector fromanearlyage. Here’s his story favour andafront-row becauseofhislove viewofthe for thecraft career thatworked inhis Island hashadarichand steadyculinary Chef POSSIBLE MISSION Kushan Perera,Executive SousChef, St.RegisSaadiyat March 2021

Gulf Gourmet Gulf 29 COVER STORY 30 COVER STORY “I March 2021 of becomingadoctor,accountantor against takingthetraditionalroute This experienceiswhatledhimtodecide ofthatbuzzandexcitement.” be apart “Iwantedto out foodonabusyservice. way chefswereclamberingandpushing hustle andbustleofthekitchens.The He saysheclearlyremembersseeingthe theatre happeninginfrontofmyeyes.” asayoungboy…the Isawitall resort. hotelier. inthesame Hewasgivenavilla up livinginahotelasmyfatherwas early.Igrew “My love forfoodstarted that foodishiscalling. to beabanker,chefKushanalwaysknew families inDubai.Whilehissisterchose withtheirrespective both well-settled Today, ChefKushanandhissisterare our growingyearsinSriLanka,”hesays. and makecalculateddecisionsduring He wouldgiveusthefreedomtothink bothmysisterandme. always supported middle-class background.“Myfather Abu Dhabisayshegrewupinahumble in at St.RegisSaadiyatIslandResort younger years.TheExecutiveSousChef when weaskhimabouthis Kushan Perera’s instantresponse a goodfamilyaroundme,”isChef tobeblessedwith am fortunate

Gulf Gourmet Gulf front ofmyeyes theatre happeningin a youngboy…the as Isawitall resort. inthesame a villa hotelier. Hewasgiven as myfatherwasa up livinginahotel early.Igrew started My love forfood the buzz, the uniform, and smell ofthe the buzz,uniform,andsmell for thefirsttime.Itwaswholelook, “I remembervisitingmycateringcollege the burgeoningindustry. keep thePereranameshiningbrightin Kushan hastakenitontohimself solid yearstothehospitalitysector,Chef giving35 Lanka withhismother,after While hisfatherenjoysretirementinSri no regrettakingthedecision. he sayswithasmilethatshowshas engineer. thefoodroute,” “Ihadtofollow Chef. “lconsiderhimamentor; hespotted hisfirstExecutive Chef PatrickBischoff, however, creditsthiscareergrowth to he soonbecametheChefin-charge. He, Ajobhedidsowell, as ChefdeParte.” Al FanarFineDiningrevolving restaurant kitchenteamatthe a well-established Le RoyalMeridian).“Iwasselectedtojoin GrandAbuDhabi(sincechangedto Forte wasatthe His first overseas opportunity and mothertohischildren. is wherehemetRenuka,hislifepartner close toChefKushan’s isthatthis heart Another reasonWornels ReefHotelis many talentedchefs.” Gamini Wettewa,whohasdevelopedso have beenabletoworkunderChefGuru He says,“Iamextremelyprivilegedto with whomhecontinuestokeepintouch. monitored hisworkconstructively.Chefs good chefswhoinvestedinhimand Chef Kushanwasluckytoworkwithsome make notesasthiswouldcomehandy.” to any youngchefreadingthisarticle during myearlydays.Iwouldrecommend scratch booksinwhichltooknotes To thisdateIpossesssomeofthe “I treatedmyworkplacelikeauniversity. listen andlearn. to haveanopenmind.Itmustbeset enters aculinarycareer,thepersonhas anecdote hesaysisthatwhenonefirst was spotless.”Thelearningfromthis assignment andinmymindthekitchen an entiresection.“Thiswasmyfirst his headchefaskedhimtoclean howonhisfirstdayatwork He recalls country’s Competition. CulinaryArt include theBestCulinaryTeamat nineties. Itsmultipleculinaryaccolades of SriLankawasabigdealbackinthe inthesouth This luxurybeachresort School tojoinWornels ReefHotel. culinary diplomafromCeylonHotel Chef Kushancompletedathree-year this isthecareerforme’.” mademefeel,‘Yes– kitchens thatreally career forme’ ‘Yes –thisisthe mademefeel, really of thekitchensthat uniform, andsmell look, thebuzz, It wasthewhole for thefirsttime. my cateringcollege I remembervisiting March 2021

Gulf Gourmet Gulf 31 COVER STORY March 2021 Gulf Gourmet COVER STORY

my potential and invested his time in me. “It was the right time to move. This is not l still call him occasionally for advice.” only a great property but a fantastic hotel chain to work for. I was headhunted for He returned to Sri Lanka to join the the position by the then Culinary Director Grand Oriental Hotel, a historical Chef Daniel Nuss. When we met the first property once inhabited by a Dutch I have seen the most time, we connected right away. We have Governor. “This was my first senior role. talented chefs grow been best of friends since,” he says. I worked here as an Executive Sous Chef too fast, too quickly and was able to move closer to home.” For a chef, working for St. Regis is like a and then fail; as child going to his favourite toy store to This was also a historical moment as Chef they do not have the play. This is how Chef Kushan puts it. “We Kushan’s grandfather and father had both have made our working environment a worked in the same property. “l was the required skills to cope faculty of art. What it means is that our 3rd generation to work in the same hotel with financials or how chefs are always learning to take dishes which was a great story to the Hotel.” to manage people to greater levels through a collaborative approach. We believe that there is In 2001 his former employer in Abu under them always room to improve and innovate our Dhabi approached him to rejoin the hotel cooking styles and dishes.” as a Sous Chef under the new ownership and was assigned to open the hotels. of Le Royal Meridien. This was perfect St. Regis has 376 guest bedrooms timing as he was newly married to Talking about his time there he says, “We including 76 suites and six food & Renuka. “l saw this as a great opportunity as a hotel won many accolades. I have beverage outlets – Olea (Mediterranean), to travel back to the Gulf with her and to great memories and we had lots of fun Sontaya (South Eastern), Buddha-Bar start a family together,” he says. and built some great friendships.” He Beach, The Drawing Room, Manhattan Bar believes that staying loyal to one place and Lounge, The Library, and a 96,000 sq Looking back, he says this was his best gives one the consistency and platform ft event space for up to 2,400 guests. decision. Abu Dhabi has become a one needs to grow. “This is what l would second home to his family over these take from my experience.” The hotel hosts a lot of heads of state, past two decades. dignitaries and well know celebrities who When he finally reached a crossroad come with a big entourage and long lists After rejoining the property, he used his looking for his next chapter, opportunity of riders. The kitchen is the engine room of past knowledge – and his time away – came knocking at the door. He grabbed the hotel where the magic happens. Chef to come up with ways to improve and the opportunity to be part of the pre- Kushan says that they aspire to reach add new revenue streams. He was soon opening team at his current employer St perfection and precise detail to provide promoted to Executive Sous Chef. He Regis Saadiyat Island Resort. the best experience to their guests. was part of the reopening team in 2004 Chef Kushan is currently leading the entire kitchen brigade since the departure of the Culinary Director some months ago. “We cannot wait to get through this pandemic to bring back normalcy into our guests and teams’ lives,” he says.

The resort successfully hosted the Mumbai Indians cricket team for over 16 weeks during the IPL 2020 series. Chef Kushan’s team of chefs had to work in a bubble due to Covid 19. “The chefs lived in the hotel to support the team 24/7,” he says with pride.

Chef Kushan with his wife Renuka, When not at work, Chef Kushan helps daughter Anuki and son Anuk in his capacity as a Worldchefs-certified

32 approach a collaborative levels through dishes togreater learning totake chefs arealways it meansisthatour What a facultyofart. working environment We havemadeour March 2021

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culinary judge. He saw his culinary life Talking about young chef development come a full circle when he joined the he says, “It is our responsibility towards panel of judges at The Culinary Art Food the hospitality industry to train chefs Expo in 2019. “I began my medal-winning well and ensure that we have invested streak at this very competition in 1997.” what we can for them to grow. I was fortunate to have a lot of great He is also a senior member of the mentors throughout my career. I try and Emirates Culinary Guild (ECG) and emulate how I was trained, mentored has recently been tasked with added and coached. If you see a weakness in responsibility. In his new role he is someone, you should identify it and work helping organize the Worldchefs for Worldchefs Congress & Expo in on it until it becomes a strength. Congress in Abu Dhabi next year. Greece and in Malaysia. Supporting the Guinness World Record for most His advice to young chefs is that you He has had experience with the Guild’s varieties on desserts on display in 2019. don't need to be a chef to cook. But if activities for years now. This includes Chef in charge for a world finalist at the one does choose this path, be prepared mentoring juniors who have since Global Chef Challenge 2018 and mentor to work hard, get plenty of hands-on successfully competed at international to a world finalist at the Global Chef experience in a professional kitchen and competitions including Global Chef, Challenge 2016. work long hours. “Run a marathon and Culinary World Cup and Culinary pace yourself before you become a Head Olympics. Being a marshal at the La “All of this would have been a Chef. There is no point reaching the top Cuisine du SIAL Abu Dhabi since 2010, pipedream had it not been for the of your career, when you do not have working alongside Chef Alan Pedge, Chef support, trust and guidance of Chef the business acumen or managerial Peter de Kauwe and Chef Raghu Pillai. Uwe Micheel and the senior leadership skills to cope,” he says, adding, “I have of the ECG,” he says of his amazing seen the most talented chefs grow Being a part of the UAE entourage experience working for the industry. too fast, too quickly and then fail; as they do not have the required skills to cope with financials or how to manage people under them.”

When he is not working, he loves going home to his wife and kids. “Renuka is now a full-time homemaker and the goalkeeper of our family. I cannot thank her enough for supporting me throughout my career and putting in the hours to look As Skipper of the St Regis Culinary Team after our two children,” says Chef Kushan.

His daughter Anuki is 17 and studying bioscience while his son Anuk is 13 and studying in school. “It is important to have a balanced life and one must spend quality time with your family. Sometimes, l do feel guilty thinking about whether l have done enough.”

As these unprecedented times make it challenging to predict the future, Chef Kushan believes in looking at short team goals rather than long term plans. “We have a very good Executive Management team, who are working hard at restarting Leading the Le Royal Meridien Hotel Culinary Team full operations. I am very happy in my current role and in being a part of the St. Regis family and Marriott International."

34 for themtogrow invested whatwecan ensure thatwehave and to trainchefswell hospitality industry towards the It isourresponsibility March 2021

Gulf Gourmet Gulf 35 COVER STORY March 2021 Gulf Gourmet GOLDEN CHEF

DIFFERENT STROKES Chef Suraji Sivadas is a shy guy. On the other hand, Chef Ronnie Sicat is an extroverted charmer. But when it comes to putting up a spectacular show, both promise to do their employer Waldorf Astoria Dubai Palm Jumeirah proud at the Golden Chef’s Hat Award. Who are the awesome twosome and what do they have for us this month?

SURAJI SIVADAS Astoria believes in the strength of the Born and raised in the south Indian He’s the typical strong, silent type. slow and steady in winning the race. At state of Kerala, Chef Suraji reflects the Not that it matters much. Chef Suraji the Golden Hat Chef’s Award contest, he calmness of the backwaters of one of the Sivadas’s delicious dishes speak volumes will merge the spiciness of his creativity most celebrated tourist destinations of about his talent. with subtle western flavours as he goes the country. Ask the 26-year-old how he about trying to delight the judges with a ended up as a culinaire, and he says, “My The demi chef de partie at Waldorf dream main course. brother is a successful chef. He is now

SURAJI SIVADAS RONNIE M. SICAT

36 March 2021 Gulf Gourmet GOLDEN CHEF

an executive chef in Australia. So I just For the competition, he has whipped up a win the hearts and minds of the judges followed in his footsteps.” pan-seared Australian lamb rack, served with his desserts and his charm. with aubergine and hazelnut puree, When he finished high school, Chef babyroots, fresh garden vegetables and The 28-year-old originally hails from the Suraji’s brother encouraged him to take lamb jus. “I marinated the lamb rack with Philippines. “I work in the main kitchen up hotel management studies. “I went to olive oil, salt and pepper and then pan- and I do the production and preparation Munnar Catering College. It’s a well-known seared it with butter, thyme, rosemary for all outlets, including buffet lunch institute and it has a branch in Dubai too.” and garlic. It’s a colourful dish and and dinner, a-la-carte and room service,” reflects the diversity of Dubai.” he explains when you ask him about After completing his three-year his job. Quite an all-rounder, Chef degree in hotel management, catering Chef Suraji has participated in Ronnie helps out in servicing the three technology and tourism, an ambitious competitions before, even winning a restaurants at the venue and assists in Chef Suraji set out on his career path. silver medal. He also hopes to participate the banqueting services. He joined the Sheraton Grand Hotel in in the Salon Culinaire next month. Bangalore as a trainee and then moved “I even make wedding cakes and do a year later to Le Meridien in Cochin as As for the long term, his dream is plating for afternoon tea.” a Commis. “Four years ago, I came to to be a head chef at a Michelin-star Dubai,” he continues. restaurant someday. In total, he has been with the property for seven years, taking a year off to work Although Chef Suraji’s initial training Good things come to those who deserve at the Regent Seven Seas Explorer/ had been in Indian cuisine, he them. And Chef Suraji sure does! Voyager as assistant pastry chef. “That diversified into grills and Italian cuisine environment didn’t suit me much. So I in his job at Waldorf Astoria. Joining RONNIE M. SICAT came back here.” the hotel as a Commis, he won several Chef Ronnie Sicat is the perfect foil to promotions and is now a chef de partie. his teammate. While Chef Suraji is shy, Growing up in Laguna in the Philippines, “When cooking, I enjoy grills the most. Chef Ronnie is bursting with energy and Chef Ronnie was surrounded by resorts But there are guests who also request enthusiasm. The pastry commis chef and hotels as a child. “My grandmother Indian food sometimes.” from Waldorf Astoria is determined to is an excellent baker. She made cakes,

37 March 2021 Gulf Gourmet GOLDEN CHEF

pastries, wedding cakes. The butter cake she made was absolutely delicious!” It was an everyday normal for a young Chef Ronnie to help her trim the cake or smooth the icing. After high school, he thought of enrolling for a culinary course. But at his mother’s insistence, he signed up instead for the degree course in hotel and restaurants management. “It was a four-year course at the Laguna State Polytechnic University.”

Chef Ronnie made his competitions debut while studying. He even went to Manila to compete in an inter-varsity championship. “I won it! There were students from more than 20 universities competing.”

Along the way, Chef Ronnie realised that pastry was his calling. However, due to his lack of experience, his first job was in housekeeping. “I started my career with Waldorf Astoria. For eight months, I was in housekeeping. Then they gave me a chance in the pastry kitchen and here I am!”

For the latest competition, Chef Ronnie has made cocoa meringue, served with hibiscus-infused panna cotta and raspberry compote. “It’s beautiful, it’s fresh and it’s simple.” work more with French pastries because here and we meet often. But they the range is so wide.” are mostly teachers. I am the only Over the next decade, the enterprising professional chef.” chef wants to learn whatever he can, so Needless to say, his large extended he can open his own cafe or pastry shop family has great faith in his abilities. We’re sure Chef Ronnie has a thing or in the Philippines in the future. “I want to “I have my cousins and my uncles two to teach them about the good life.

Pan seared Australian Thyme 1 stem Š Serve with aubergine hazel nut puree lamb rack, aubergine Garlic 1 clove and root vegetables with lamb jus and hazelnut puree, Butter 5 gm babyroots, fresh Method AUBERGINE AND HAZELNUT PUREE garden vegetables Š Marinate the lamb rack with olive oil, Aubergine 200 gm and lamb jus salt and pepper Hazelnut 50 gm Š Heat a thick bottomed pan with olive oil. Extra virgin Olive oil 25 ml LAMB Deglaze with butter and thyme Butter 20 gm Australian Lamb rack 1 full rack Š Sear the lamb rack and seal the lamb Onion 10 gm Extra virgin olive oil 50 ml with rosemary, garlic and butter Garlic 5 gm Salt 2 gm Š Cook at 58°C for 40 minutes in sous vide Balsamic vinegar 2 ml Pepper 2 gm Š After sous vide, sear again with butter Salt 1 tsp Rosemary 1 stem and garlic Pepper 1 tsp

38 March 2021 Gulf Gourmet GOLDEN CHEF

Coco Meringue with Hibiscus Infused Panna Cotta and Raspberry Compote served with Hibiscus Aero Square

HIBISCUS INFUSED PANNA COTTA Milk 250gr Cream 250gr Docello Panna Cotta Powder 75gr Dried Hibiscus flower 50gr Method Š Boil the milk and Hibiscus. Turn off the heat and cover with plastic film for 10 minutes, strain the hibiscus and add cream. Bring to boil and add the panna cotta powder. Fill into the silicone mold and freeze.

HIBISCUS RASPBERRY JELLY Hibiscus tea/juice 90 gr Sugar 135gr glucose 45gr Raspberry puree 225gr Gelatine 25gr Method Š Bloom gelatin in ice cold water. In a pan boil hibiscus tea/juice, puree, sugar and glucose then add the gelatin, mix and boil for 2-3 minutes. Transfer into flat Method LAMB JUS sheet pan and refrigerate until it sets. Š Grill the aubergine with salt, pepper and Lamb bone 150 gm olive oil. Peel and chop Onion 30 gm COCO MERINGUE Š Toast the hazelnut Tomato 20 gm Egg whites 140gr Š Heat the pan and add olive oil. Sauté Carrot 20 gm Icing sugar 250gr the garlic, onion and add seasoning Garlic 5 gm Lemon Juice 1tsp Š Add chopped aubergine hazelnut and Olive oil 10 ml Maggi Coconut powder 1tbsp balsamic vinegar. Make a fine puree Butter 10 gm Coconut desiccated 1tbsp Chef demi glace 5 gm Method BUTTER TOASTED BABY ROOTS AND Maggi vegetable stock 1 ltr Š Whisk Egg white until soft peak then VEGETABLES Method gradually add icing sugar. Continue Baby carrot 20 gm Š Roast the lamb bones in 220°C for 15 whisking until stiff peak, add lemon Baby root 20 gm minutes juice, lastly fold coconut powder. Pipe Broccoli 20 gm Š Heat the pan with olive oil. Add garlic, into sphere silicone mold, sprinkle with Cauliflower 20 gm onion and carrot until it turns lightly desiccated coconut and bake in a pre- Butter 5 gm brown heated oven at 90°C for an hour. Salt To taste Š Put the roasted lamb bones and pour the Method Maggi vegetables stock in the mixture MARINATED RASPBERRY Š Boild the water and blanch the roots and Š Simmer for 45 minutes with demi-glace Fresh Raspberry 200gr vegetables and finish with butter when served Lemon Juice 2tbsp Š Heat the pan and add butter Š Serve lamb rack with aubergine hazelnut Chopped mint leaves 10gr Š Sauté the vegetables with seasoning puree, baby roots, fresh vegetables and Lemon zest 1pc lamb jus. Sugar syrup 1tbsp

39 March 2021 Gulf Gourmet

Method bake in a pre-heated oven at 170°C for Method Š Mix all together and refrigerate. 14 minutes. Š Mix all Ingredients in a bowl and melt using bain-marie method. Mix until well WHITE CHOCOLATE HIBISCUS RASPBERRY HIBISCUS COMPOTE incorporated. Temper the mixture and ALMOND BISCUITS Fresh Raspberry 200gr pour into siphon with 3 charge. Put into Icing sugar 180gr Hibiscus tea/juice 50gr a plastic container and place to vacuum Flour T45 70gr Lemon Juice 10gr machine. Wait until it rises then switch Almond powder 70gr Sugar 50gr off. Refrigerate until it sets. Hibiscus powder 100gr Lemon skin 1pc Egg whites 150gr Method ITALIAN MERINGUE Baking powder 6gr Š In a pan boil the hibiscus juice/tea, Egg whites 175gr White Chocolate (Melted) 50gr lemon juice, sugar and lemon skin Sugar (1) 350gr Butter (Melted) 50gr then add fresh raspberries. Cook for Water 120gr Method 2-3 minutes. Pour into a small sphere Sugar (2) 120gr Š In a stand mixer with paddle silicone mold and freeze. Method attachment combine icing sugar, Š Boil water and sugar (2) till it reaches flour, almond powder, hibiscus powder, HIBISCUS AERO SQUARE 118°C. Whisk egg whites till soft peak baking powder and egg whites. Mix White chocolate 250gr and gradually add the sugar (1) and until well incorporated and gradually Vegetable oil 120gr slowly add the cooked sugar. Continue add the melted butter and chocolate. Hibiscus powder 10gr whisking until stiff peak. Spread on a flat sheet baking pan and Raspberry Powder 20gr

40 ESF 42 CHEFNEWS OF CHEF’S ANDTHE EVENTSMONTH TABLE March 2021

Gulf Gourmet Gulf Emirati cuisinethroughanencyclopaedia.Meetthemarvel... therichheritageof budding pastryentrepreneurhopestoillustrate cookies intown,almostovernight. What’sbest stuffed more,the the of HotelManagementtransformedintoafoodtruckserving like theconcepthedevelopedforacourseatTheEmiratesAcademy possesses themagictouchthatcanturnadreamintoreality.Just Chef AlhassanAliAlfalasiisadreamer. Butunlikeyouandme,he WHEELS JOY ON March 2021

Gulf Gourmet Gulf 43 CHEFNEWS OF ANDTHE MONTHEVENTS March 2021 Gulf Gourmet CHEF’S TABLE NEWS AND EVENTS CHEF OF THE MONTH

ou’re on a leisurely stroll around is fast becoming fashionable in Dubai. the neighbourhood as the late afternoon sky readies to Fuelling the transition of culinary fade into a balmy evening. culture are motivated entrepreneurs like YIt has been a while since you ate lunch Alhassan Ali Alfalasi. The 26-year-old, a A friend of mine and I and you’re getting somewhat peckish. student of business administration and Wouldn’t a snack be a nice idea before you came up with the idea hospitality management at The Emirates head home? Only the effort of stepping last year. We opened Academy of Hospitality Management, into a restaurant, placing an order and has set up a pop-up food truck called doing the whole, elaborate dining dance in the Al Habtoor ‘Stuffed: Cookes and More’. He hopes to seems like a bit too much work. winter garden, which turn into a regular feature of the Dubai was planned to be cityscape. Then, just before your gastronomic disappointment hits home, your around for a week Serving cookies, brownies and pastries, sensitive nose detects the promise of during Christmas but the food truck is a collaboration between something delicious wafting through Chef Alhassan and a local business the air. A few steps ahead, there seem then we decided to called Secret Brew. The truck and its to be a bunch of people milling about continue it until the offerings might fast become Dubai’s around what looks like a colourful vehicle end of March worst-kept sweet secret. serving a snack or two for the hungry pedestrian...or a not-so-hungry hedonist. “A friend of mine and I came up with the idea last year. We opened in the Welcome to the world of food trucks. mainstay of cities as diverse as Berlin Al Habtoor winter garden, which was and Budapest in Europe to New York in planned to be around for a week during The much-celebrated concept, a culinary the U.S. to Mumbai and Bangkok in Asia, Christmas but then we decided to

44 Kolkata, India icing competitionin international cake in the2019 me toparticipate also encouraged while training.He the pastrykitchen moved meinto Chef MichaelKitts March 2021

Gulf Gourmet Gulf 45 CHEFNEWS OF ANDTHE MONTHEVENTS 46 CHEFNEWS OF CHEF’S ANDTHE EVENTSMONTH TABLE Chef Alhassancredits ChefMichaelKitts notpastitsfirstleg. journey thatisstill It isaculminationofslowbut steady A SLOWSTART and proudsmile. the youngentrepreneurwithacheerful continue ituntiltheendofMarch,”says March 2021

Gulf Gourmet Gulf for foodwasnever theproblem.But but noprofessionalchefs.Soapassion cooking. Weareabunchofgreat cooks up inafamilywhereeveryoneenjoys for cookingintoaprofession.“Igrew heneededtoturnhislove opportunity with givinghimtheencouragement and Academy ofHospitalityManagement and ChefHelenMorrisofTheEmirates from all over theworld,ChefAlhassan from all Beating outaround35competitors of sealedthedeal.” competition inKolkata,India.That kind in the2019internationalcakeicing He alsoencouragedmetoparticipate into thepastrykitchenwhiletraining. it wasChefMichaelwhomoved me I thoughtthehot kitchenwaseasier “One mistakecanruinthewhole dish. great attention. to bemeasuredexactlyandadded with experiment’ whereeverysubstance has because itfeltmuchlikea‘chemistry think, henearlydidn’t gointopastry won thetophonouratcontest.To attitude. “I will admitthatthere were attitude. “Iwill a completechangeofheart...and Chef Michael,thebuddingchefhad sixweeksoftrainingwith After That wasbackthen. mistake easily.” because youcouldhideorfixyour remains, and will remain, hisfirstlove. remains, andwill Chef Alhassaninsiststhatthekitchen sharpening hisentrepreneurialknives, Although heisenjoyingtheprocess of of teamwork.” importance pay attentiontodetails.Andalso the I learnttoholdthestandardshighand ups anddowns,buthekeptmegoing. March 2021

Gulf Gourmet Gulf 47 CHEFNEWS OF ANDTHE MONTHEVENTS 48 CHEFNEWS OF CHEF’S ANDTHE EVENTSMONTH TABLE not openedyet. I managedtoget600 “People werewonderingwhyithad truck parkeditselfattheopening venue. print logosandcreatepackaging, the to breathing business.Inbetween calls his businessconceptPDFfileinto areal, got busyforthenext24hoursturning Not onetobefazedeasily,ChefAlhassan He said:‘tomorrow’!” and askedwhenhewouldliketoopenit. withhimonthis.Isaidyes collaborate meandaskedifIwantedto called when hisfriendgotafoodtruck.“He Later, theconceptturnedintoreality recipes hadtobeadapted.” vary fromonecountrytoanother. Sothe the marketandpreferenceshere.Palates concept andwedidsomeresearchon working inLondon.Sowecreatedthe created some13yearsagowhenhewas “He gavemecookierecipesthathehad withChefAlhassan. expertise –sharedhis chef ataJumeirahproperty happened tobeanexperiencedpastry put togetherrecipes.Thisfriend–who meeting tocreateabrand,anideaand toafriendturnedintoquick phone call At first,Ithoughtitwasimpossible!”A setting uptheteamwithinthisbudget. the interiordesignforrestaurantto “We hadtodoeverythingfromcreating 2,000 todesigntheconcept. team wasgivenabudgetofAED because itfeltmoreexciting.”The concept. Obviously,Ichosethelatter course ortocreateourowndining option tochooseeitheramarketing the foodtruckbusiness.“Wehadan Academy arewhatheappliedto during aprojectattheEmirates The lessonsthatChefAlhassanlearnt FROM BLUEPRINTTOBUSINESS tremendous satisfaction.” the day,Iwanttoleavewithasenseof needed. WheneverIleavethekitchenfor from sunrisetosunsetandbeyondif things.Idon'tdifferent mindworking chair thewholeday.Ilikedoingalotof “I'm notsomeonewhocansitinanoffice March 2021

Gulf Gourmet Gulf needed sunset andbeyondif from sunriseto don't mind working things.I different I likedoingalotof chair thewholeday. can sitinanoffice I'm notsomeonewho emotional and financial support. emotional andfinancial support. him whilebaking,andhisparents lend aunt keepsthekitchenreadyand helps account whereordersareplaced, his His sisterrunstheInstagram support. The youngchefisgratefulforhis family’s break fromitforabit. and sleep.”Soitwouldbegoodtotakea cookies,comeback go toAlHabtoor,sell up, bakecookies,havelunchwithfamily, my daywasthisforthreeweeks–wake graduating nextyear. “Whenwestarted, after until hecantakeitonfull-time shopsand restaurants supply tocoffee the endofMarch.ChefAlhassanplansto closetemporarilyat The foodtruckwill It’s suchagreatfeeling.” taste ourpastrycookiesandbrownies. thewayjusttothat theydrove all usor Fujairahbuttheydo.Theytell people todriveanhourfromAbuDhabi every day.Ididn't expect actually So ChefAlhassandidn’t. “It’s growing down whenthewintergardenclosed. it seemedtobeashameshut that sowell, The foodtrucktookoff stock withinthreehours.” andpeanutbutter.Nutella Weranoutof three basicflavours –chocolatechip, with when youbiteintoit.Westarted cookies withastuffingthatoozesout cookies onthefirstday.Theconceptis enterprising young mansucceed. taste buds,wewouldlove toseethis For ourownsakeandtheof our eventually.” income. Solet’s seehowthingspanout to dependonaregularjobget my good qualityingredients.Idon't want kitchen needsexpensiveequipmentand publicize Emiraticuisine.“Aprofessional his plans to support even help financially it intoasuccessfulfranchise,thatwould of scalingthebusinessup.Ifhecanturn In thenearfuture,ChefAlhassandreams in acitywithsomanyexpatchefs.” what theyconsideredthebestbrownies were proudthatanEmiratiwasmaking me andwereproudofme.Theysaidthey many Emiratiswerehappytosupport the counterofmyfoodtruckwasthat what Iexperiencedwhenstoodbehind the communitywouldseethem.But “Emirati peopleareworriedabouthow risk oflaunchingaculinarybusiness. many talentedEmiratisfromtakingthe that itisthefearoffailureprevents in circulation.ChefAlhassanbelieves gastronomy, therearefewEmiratichefs Even thoughDubaiisaneclectichubof kept edibleandtastyforalongtime. slaughtered andhowthemeatswere without fridgetohowanimalswere cuisine –fromhowfoodwaspreserved intends tocover thesoliddepthsof an encyclopaediaonEmiraticuisine.He Someday, ChefAlhassanplanstocreate influenced byothercountries,etc.” techniques used,howthedisheswere history. Intotherecipesand research onEmiraticuisineandits possible. “Ontheside,Iamalsodoing tries touselocalingredientswherever gastronomic heritage.That’s whyhe The Emiratichefisproudofhiscountry’s A RICHHERITAGE designer whocreatedthelogo.” with thepackaging.Anotherisagraphic shopsandtheyhelpedme and coffee the F&Bindustry.Theyownrestaurants “Some ofmycousinshaveexperiencein

50 NEWS CHEF’SAND EVENTS TABLE Chicken Dish.Hermoderninterpretation She hasalsobaggedthetitleforBest March 2021 U Young ChefOlympiad(YCO). prize atthe7thInternational ICCA Dubaihaswonthesilver AE’s SrijaenthiNatrajfrom

Gulf Gourmet Gulf YOUNG CHEFOLYMPIAD UAE chefwinssilverat day event saw participants from100 day eventsawparticipants culinarybattle.Theeight- biggest virtual theworld’sYCO 2021isbeingcalled favourite, helpedhergettheaccolade. of ChickenSaluna,aclassicEmirati UAE countryjudgeChef UweMicheel Her twodishes– ChickenConsomme competeforthetitle. top 10participants Round twowasthefinalewhich sawthe éclair washerdessert. Ganoush withatwistandchocolate Her appetiserwasavegetarian Baba of ChickenSalunaasthemaindish. Srijaenthi createdhermodernversion three dishesintwo-and-a-halfhours. zones. Eachcompetitorhadtocreate breakoutroomsbasedontime virtual The firstdividedcompetitorsinto The competitionsawtworounds. Chef Vrushali," saidSrijaenthi. region. AndIamgratefultomymentor version ofdishesthatarestaplesthis in thiscompetition.Theseareelevated “I amgladtobeablerepresenttheUAE Institute ofHotelManagement(IIHM). in associationwiththeInternational International HospitalityCouncil(IHC) time zones.ItwasorganizedbyLondon’s countries acrosssixcontinentsand24 Chef SrijaenthiNatraj

consistency, and standardsprescribed, of taste,temperature,flavours, Judge forafairandaccurateevaluation online, eachcountryhadaCountry As thecompetitionwasheldand judged clinch theSilvermedal. and StHonoreGateau–helpedher 100 countriesacrosssixcontinentsand24timezones. from culinary battle.Theeight-dayeventsawparticipants theworld’sYCO 2021isbeingcalled biggestvirtual Chef Instructor, ICCA Dubaiwasthe Country Judge.ChefVrushali Jadhav, Emirates CulinaryGuild–wasthe President WorldChefs andPresident, For theUAE,ChefUweMicheel– Vice couldn't beexperiencedonline. criticalaspectsinculinarywhich all Management from CIA,Singapore. degree inHotKitchenandHospitality ICCA Dubai.ShealsoholdsaBachelor's in CookeryandBaking&Patisserie from Srijaenthi, isadoubleDiplomagraduate for thisachievement. Team Mentor,whohelpedpavetheway March 2021

Gulf Gourmet Gulf 51 NEWS AND EVENTSEVENTS 52 NEWS CHEF’SAND EVENTS TABLE March 2021

Gulf Gourmet Gulf Chef Srijaenthi'sStHonoreGataeu March 2021

Gulf Gourmet Gulf 53 NEWS AND EVENTSEVENTS 54 NEWS CHEF’SAND EVENTS TABLE March 2021

Gulf Gourmet Gulf Chef Srijaenthi'sChicken Consomme March 2021

Gulf Gourmet Gulf 55 NEWS AND EVENTSEVENTS March 2021 Gulf Gourmet CHEF’S TABLE NEW MEMBERS newmembers NEWS AND EVENTS

Syed Masood, Director of Sales, Bakemart FZ LLC, Pascal Neau, Master Baker, Bakemart FZ LLC and Alexandre Treffle, General Manager, Bakemart FZ LLC receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel

Baking is not just a business at food marketplace due to the growing Bakemart, it is an inexhaustible passion trend towards ready-to-bake, thaw and that motivates and inspires us to outdo serve or par baked frozen products. our previous achievements and raise Staring from fast food restaurants to the bar for ourselves and the industry. retail chains all have benefited from Today Bakemart has a strong presence this range of products as they can now in the United Arab Emirates, Qatar readily thaw frozen bakery products, and Bahrain in addition to a registered bake the par baked items with minutes office in the United Kingdom. The Bakemart LLC is proud to take fresh or prepare fresh items using frozen commitment to better the best is bakery production concept to the next dough. Furthermore, extended shelf life shared by our workforce which numbers level by introducing a wide range of facilitates easy availability whenever over 800 and comes from different frozen breads, frozen cakes & pastries, required and they can secure stocks parts of the world. The world-class etc. in this region. Today, markets are during seasonal requirement. Owing to manufacturing facilities, envied by obsessed by the rising demand for these benefits of frozen bakery products, the rest of the industry, are now convenience food products, to save time there is an expansion in the demands complemented by a rapidly advancing and efforts in the hectic schedules of our for these products and the market is retail division through exclusive busy chefs. The Frozen Bakery Products witnessing significant growth in current Bakemart Plus outlets and ventures in market is considered to be one of the and the forecast period. And Bakemart association with like-minded partners. fastest-growing segments of frozen LLC is leading the trend in the region.

56 warehouse inRas alKhaimahwith to theHORECAindustry.Central qualityservices 15 yearsagooffering of RestofairRAKintheMiddle East in Europe,hadfacilitatedtheopening Many yearsofknowhowandexpertise its distributionnetwork. of themostdemandingcustomerthrough the ECFgroupcanexceedexpectations and strategicacquisitions, Thanks tothesustainedorganicgrowth and innovation. years ofexperience,passion,know-how in theHORECAIndustrywithnearly140 80,000customers employees, serving which isa€415Mcompanywith1400 RAK PorcelainandECFGroupFrance Restofair RAKisajoinventurebetween Membership certificate fromECGPresidentChefUweMicheel Membership certificate Raphaël Saxod,ManagingDirectorreceivingEmiratesCulinaryGuild catalogue with over 400pages,with Our latest2021onlineinteractive quality. product orservice manner &withoutcompromising on faster,timely over UAEtoserve all Abu Dhabianddirectsalesagents outlet, officesinRasalKhaimah,Dubai, our newlyopenedDubaiCash&Carry | HOST -COOKMAINTAIN | service experience. service youapersonalized offer team will where ourdedictedcustomerservice thecataloguelistedproducts, carries all Restofair Dubaifactoryoutletwhich the Emirates. offeet factoryoutletneartotheMall we welcomeyoutoour20,000sq So ifyouareinDubaiorvisitingsoon, [email protected] catalogue contact: items etc.To getafreecopyof2021 In-RoomUniforms, HotelApartments, Housekeeping &Stewarding, Utensils, Plug-inMachine,Pastry, Menu &Signage,Barware,Kitchen Table Disposables, Accessories,Buffet, to Chinaware,Glassware,Cutlery, 10,000 itemsex-stockinUAErelated March 2021

Gulf Gourmet Gulf 57 NEW MEMBERS March 2021 Gulf Gourmet

ECG Corporate

MEMBER DIRECTORY Member directory

Abu Dhabi Farmers’ Services Centre Barakat Quality Plus dmg events Martin Aguirre, Commercial & Operations Director Rajesh Desai, Group Managing Director Hassan P.O. Box 62532, Abu Dhabi, UAE Neil Ranasinghe, Production Manager Tel: +971 4 4380355, Mob: +971 56 8360993 Direct Line: +971 2 813 8400. Tel: +971 4 880 2121 [email protected], Phone: +971 2 813 8888, Fax: +971 2 813 9999 www.thehotelshow.com Mobile:+971 56 685 4836 Barilla Middle East FZE Hadil Chaaya, FS Professional AME East Fish Processing LLC Advanced Baking Concept LLC (Probake) Tel: +971 4 882 0488, Mob: +971 50 906 6132 Sunil George, Head of Sales & Marketing, Syed Masood, Mobile: +971.55.220.1475 [email protected], www.barillagroup.com Tel:- 06 7455350, Mob: 055 151 2125, Email: [email protected] [email protected], Web: www.eastfish.com Anna Petrova, Mob 050 9121337, [email protected] BAYARA - Gyma Food Industries LLC Vivek Jham, Mob: 055 4498282, Haroon Moeen, Division Manager - Foodservice Ecolab [email protected] Mobile. +971 50 6586546, Tel: +971 4 8867478 Sadi Amawi, Tel: 04 8014 444, www.ecolab.com Email. [email protected], www.bayara.ae

Agthia Consumer Business Division Elfab Co LLC Dinusha Gamage, Brand Manager - Food category Baqer Mohebi Allwyn Rodrigues, Manager - Beef and Veal Consumer Business Division Radwan Mousselli, Sales Manager Tel: +971 4 8857575, Email: [email protected], Agthia Group PJSC, P.O Box 37725, Abu Dhabi. Mobile No: 0558001551,office No: 043237272 web: www.elfabco.com Mail: [email protected] [email protected] www.agthia.com www.baqermohebi.com Emirates Snack Foods Marwan Husseini, HORECA Division Head Al Halal Meat Factory LLC Benchmark Foods Trading LLC Tel: +971 4 285 5645, Mob: +971 56 526 7181 Sheikh Yasir, Operations Head Nicholas Campos, Director Business Development Radwan Mouselli, HORECA Sales Manager Mob: +971 55 8893131, Off: +971 6 5584474 Mobile No: 056 9955814, office No: 04 2573838 Tel: +971 4 285 5645, Mob: +971 56 413 2050 Email: [email protected], www.yesmeat.ae [email protected] www.esf-uae.com www.benchmarkfoods.ae

Al Maya Hospitality Faisal Al Nusif Trading Co. L.L.C Mohamad Hajj Ali, Sales Manager Blenders Thomas Das, Managing Director Mob: +971 50 1550998, Off: +971 4 3473500 Diarmaid Greene, Export Manager Tel: 04 3391149, Email: [email protected], Email: [email protected], www.almaya.ae Mobile No: +971 52 956 9451 Web: www.fantco.net [email protected], www.blenders.ie

Almarai Company Fanar Al Khaleej Tr Ayman Arnous, General Sales Manager Casinetto Trading LLC Nazarii Zubovych, Sales Manager, Mob: +971 50 159 2594, Tel: +971 4 4269600 Giacomo Bernardelli, Managing Director Mob: +971 55 894 01 69, [email protected] [email protected], www.almarai.com Tel: +971 4 3419230, Mob: +971 50 4537712 Martin Wathew, Sales manager, [email protected] Mob: +971 50 263 83 15, [email protected] Braju, Food Technologist, Mob: +971 55 467 87 42, Al Safi-Danone Email: [email protected], www.fanargroup.ae Ashlea Daniel, Channel Developmennt Manager, Ceylon Tea Services Pvt. Ltd Tel: +971 4 340 6895, Mob: + 971 50 568 6150 Suren Atukorale, Food Service Manager [email protected], Tel: 114822000, 114822342 Farm Fresh www.alsafidanone.com [email protected] Feeroz Hasan, Business Development Manager www.dilmahtea.com Al Quoz, P.O Box 118351, Dubai, UAE Office No : +971 4 3397279 Ext: 253 American Garden Fax: +971 4 3397262, Mob: +971 56 1750883 Manika Saxena, Food Service Manager Chef Middle East LLC Mob: +971 56 6441578, +971 55 6008704 Joanie Dall’anese, Marketing Manager Email: [email protected] Tel: +971 4 8159880, Mob: +971 55 9949297 Fonterra Brands (Middle East)LLC web: www.americangarden.us Email: [email protected] Hany El Saigh, Food Service Manager - Lower Gulf Web: www.chefmiddleeast.com Tel: +971 4 3388549 EXT. 225 (Direct) Mob: +971 50 650176 Anchor Food Professionals [email protected], www.fonterra.com Rami Doumani, Channel Development Manager Corona Tel: +971 4 338 8549, Mob: +971 52 737 7266 Ana Sorina Suliman, Export Manager Email: [email protected] Tel: 40373784343, [email protected] Food Freshly AFC GmbH web: www.anchorfoodprofessionals.com/me Web: www.coronaitalia.it Sukhdev Singh, CEO, Tel : +49520691525, +491608024720, [email protected]

Arab Marketing and Finance, Inc. (AMFI) Cuisine Solutions Simon Bakht Tim Whitehead, General Manager Food Source International Tel: +961-1-740378 / 741223 / 751262 Tel: 04 208 6983, mob: +971 50 269 2081 Angus Winterflood, General Manager Please add Rea's details from the email sent Email: [email protected] Email: [email protected] Tel : +971 4 2998829, [email protected], Website: www.cuisinesolutions.ae www.foodsource.ae

Arabian American Technology (ARAMTEC) Syed Iqbal Afaq, General Manager, Danube Hospitality Solutions Golden Star International Tel: +971 4 380 8444, Mobile: +971 50 624 9761, Joe Thomas, Business Head (OS&E) Emie Dimmeler Email: [email protected] [email protected], Mob: +971 50 3797164, Office: +971 04 3402492 Web: www.aramtec.com www.cuisinesolutions.ae Email: [email protected]

Arla Foods Del Monte Foods (U.A.E) FZE Hamid and Kumar Enterprises LLC Rea Abarintos, Key Accounts Manager - Foodservice, Adel Shaban, Business Development Manager Sunil Ahluwalia, General Manager, Mob: +971 56 4189883, Off: +971 6 5346767 Ext. 248 Tel: (+971) 4 3333801, Mob: +971 56 8286967 Tel: +971 4 3474712, +971 4 3474571 Email: [email protected] mail: [email protected] Mail: [email protected], www.hkfoodgroup.com Web: www.ArlaPro.com web: www.delmontearabia.com Hi Foods General Trading L.L.C Bakemart FZ LLC Dilmah Tea Ismail Dalli, Deputy General Manager, Syed Masood, Director of Sales Vivette, Mob +971 508181164, Tel: +971 4 8829660, Mob: +971 55 2445368 Mob : +971 55 609 7526, Tel: +971 4 56708 [email protected], [email protected] Mail: [email protected], www.hifoods-uae.com [email protected], www.bakemart.ae

58 [email protected], www.mkn.com Middle East&Africa, Mob:+971505587477 Elias Rached,RegionalVice President NeubauerGmbH& Co.KG MKN MaschinenfabrikKurt Email: [email protected], www.qualiko.ae Tel: +97145570622,Mob:528754823 Eugene Levterov, SalesDirector MHP FoodTrading LLC Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh , ManagingDirector MEIKO MiddleEastFZE www.mla.com.au Tel: +97144331355,[email protected], , BusinessDevelopmentManager, Sam Gill Meat LivestockAustralia(MLA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 GeneralManager–Operations Sagar Surti, Masterbaker [email protected], www.mamfoodco.com Tel: +97145102230,Mob:556224918 Anthony Kerbage,HeadofMarketing Mohamed AalyMaghrabiWa Awladh FoodFactoryLLC MAM FOODFactoryLLC [email protected], www.lowerental.com Tel: +97148829440,Mob:528693695 Mark Wood, GeneralManager Lowe RefrigerationLLC [email protected], www.la-patissiere.com Tel: +97143407021,Mob:503034038 AKil YAssine, BDM La PatissiereLLC [email protected], Mobile No:447956976413,Teldirect:31174242819 and UnitedKingdom Paul Da-Costa-Greaves,GCCCounties,MiddleEast Cress Koppert [email protected], Mob: +971509539344,Tel:444503681 Manager Regional FoodService Krishnakumar Sukumar, KRBL DMCC [email protected] Mobile No:0504594031,Office048819470 Marc Robitzkat Johnson DiverseyGulf Web: www.jmfoodgulf.com Tel: +9714883823,Email:[email protected], Management, Mob:+971505516564, Rajan J.S./MaikelCookeGraceRenomeron JM FOODSLLC www.italianfoodmasters.com Tel: +97148829791,[email protected] Corrado Chiarentin,GeneralManager Italian FoodMasters [email protected], Tel. :+971042633113,Mob:+971508624097, John White,GeneralManager, FoodsLLC Intelligent Web:www.iffco.com [email protected], Mob: +971508624097,Fax:+97165546950, S&D,Tel.:+97165029000(B), Food Service Murray,GeneralManager, Stuart IFFCO Office, Mob+971507648434,www.aramtec.com Al QuozIndustrialAreaNo.1,NearKhaleejTimes Distribution UAEandOman:Aramtec,POBox6936, www.facebook.com/hugfoodservice www.hug-luzern.ch,[email protected], Riyadh Hessian,6102Malters/Switzerland, HUG AG

Denys Baranevych,Mob:971589703597 [email protected] Tel: +97165340841,Mob:566066967 Charbel Khalil,Marketing&SalesManager Shoppex Trading Est. Email: [email protected],www.safcointl.com Tel: +97148702000 Ajit SinghSawhney,ChiefExecutiveOfficer, Safco InternationalGen.Trdg Co.Llc Web: www.robot-coupe.com Tel: +971502044920,[email protected] Aditya Kanumuri,AreaManager-UAE Robot Coupe Web: www.restofair.ae Tel: +97172434960,Email:[email protected] Raphael Saxod,ManagingDirector Restofair RAK Web: www.rational-online.com Mail: [email protected], Fax: +97143386673, Tel: +97143386615,Mob:505576553 Sheikh ZayedRoad,P.O.Box 126076 Office 2218Building2,Gold&DiamondPark, i.V. ThomasHofer,ManagingDirector, Rational Kitchen&CateringEquipmentTrading FZCO Web: www.rakrestofair.ae Email: [email protected] Tel: 97172434960,97143285951 Raphael Saxod,ManagingDirector, RAK Porcelain Email: [email protected], www.higholeic.ae Prokids Trading F.Z.C -Flavoil [email protected], www.usapotatoes.com Victoria Hassani,(TEL)+971501013541 Potatoes USA AMFI, BeirutLebanon,[email protected] 961.1.740393, Mobile:050.358.9197, Bassam Bousaleh,(TEL)961.1.740378,(FAX) Pear BureauNorthwest [email protected], www.pascalclair.net Tel: +97148135898,Mob:555762441 Pascal Clair,Chef&Partner Pascal ClairSweetsCafé&BakeryLLC [email protected], www.palux.de Tel: +971497931550,Mob:509971026 Stephan Köhn,SalesManager Palux AG Mob: +971501592594,[email protected] Manager Ayman AkramArnous,FoodService One Foods www.nrtcgroup.com [email protected] Tel: +97143208889, Soula Baroudi,MarketingManager NRTC Group Email: [email protected] T +97144088100,Direct101 Nestlé ProfessionalUAE&Oman Anuj Singh,GeneralOperationsManager Nestlé ProfessionalMiddleEast www.muddle-me.com Mob: +971502281207,[email protected], Mr.Craig Burns,Director,Tel:+97145178111, Muddle ME email: [email protected],www.mgtuae.com Tel: +97143059999,504812067, Khaldoun Alnouisser,SeniorSalesManager Modern GeneralTrading LLC

US Dairy [email protected], www.upfield.com Tel: +97142342071,Mob:566812914 Melanny Lopez,MarketingManager Upfield MiddleEastLimitedFZCO Web: www.unitedfoods.ae Mob: +97143382688,[email protected] Mr RudyardTorres Nano,MarketingManager United FoodsCompany Mobile: +971506460532,Email:[email protected] Bhushant J.Ghandi Truebell Marketing&Trading www.transmed.com/foodservice [email protected], Mob: +971505592771, Rana Malki, Transmed Overseas email: [email protected],Web:www.tsscdubai.com Tel: +97143431100,Mob:562123282 Eden Nebreja,MarketingManager TECHNICAL SUPPLIES&SERVICESCO.LLC(TSSCDubai) [email protected], www.thecandh.com Tel: +97148857000,Mob:55513862, Sai Ravikanth,Manager-Sales SKYTOWER GENERALTRADINGLLC Web: www.skinny-genie.com Mob: +971 50 8005208, [email protected], Byrne,SalesManager Ellouise Skinny Genie Email: [email protected] Mobile: +971505215702 Saju Abraham,SalesManager Winterhalter ME Web:www.winterhalter.biz Email: [email protected] Mob: +971566103900,+971526226877 Sean Moore,ManagingDirector Winterhater MiddleEastBFC Mobile: +971.56.406.1628,[email protected] Rakesh Tiwari, Welbilt Mail: [email protected] P.O.Box 2257Ajman,M:+971509664620 Sascha Geib,SheikhKhalifaBinZayedStreet, Vito KitchenandRestaurantEquipmentTrading U.A.E. email: [email protected],Web:www.vitaimax.com Mobile: +971507013054,5004375 Vitaly Seyba,GeneralManager Vitaimax Trading LLC Mobile: 050.358.9197,[email protected] (TEL) 961.1.740378,(FAX) 961.1.740393 Bedrossian Berta US Poultry mail: [email protected],Web:www.usapeec.org Tel: +1-770-413-0006,Mob:+1-770-413-0007 Sana Makkani, Council) USAPEEC (USAPoultry&EggExport AMFI, BeirutLebanon,[email protected] Fax: +961-1-740393,Mobile:050.358.9197 Bassam Bousaleh,Tel:+961-1-74038/741223 Federation US MeatExport Beirut: 961-740378,email:[email protected] Nina BakhtElHalal,Mobile:050.358.9197, March 2021

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Fees: Young Member: Junior members will receive a certificate. Senior Members: Above the rank of chef de partie (or senior chef de partie on executive chef’s reconmmendation). Dhs.350/=joining. Includes certificate; member-pin, member medal and ECG ceremonial collar. Dhs. 150/=per year thereafter. Affiliate Member: Dhs.350.00 for the first year. Dhs.300 per year thereafter. Corporate Member Dhs. 20,000 per year 62 MORENEWS THAN CHEF’SAND EVENTS A TABLE CHEF 1. Here arethreerandomexamples and beyond. impact andleadtodisease,depression Excessive stresscouldhaveanegative notfeelsafeandsecure.we will This includeshumans.Withoutthis, zones.Every speciesloves itscomfort you’re inawarzone. System). Itreeksoffearandanxietylike because itasabotagingB.S.(Belief I havebeenguiltyofthistoo.say say ittoothers. “G March 2021 you buildaworkoutplan.Atsteady When youareexercisinginagym,

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asks you to lift 200kgs.Withgreat asks youtolift At thegym,yourpersonaltrainer comfortable state. comfortable around 98.6°Ftobeinapleasantor The averagebodytemperatureis splash inpublic. themselves andprefernottocreatea andloveintroverted tobeby Some peoplearenaturally your staminaandresilience. pace,youimproveand comfortable Š Š TedX speaker, who Rohit Bassiisacorporatetrainerand out. you coulddowhenstarted todomorethan yourself comfortable stepstomake approach withsmaller achieve somethingvstakingasustained oneselfto betweentorturing difference on theonesweareadvising.Itis effect words weusehaveapowerful and thesamething.Butdoesit?The One mightsaythatbothmeanone feelmorepowerful. and youwill expand, zonewill do this,yourcomfort damaging youoranyoneelse.When oremotionally mentally physically, Take riskeverydaythatisnot asmall zoneforsafetyandsecurity. comfort thus youcaneasilyreturntoyour that makesyouslightlyuncomfortable a regularbasis.Dosomethingeveryday zoneon Expand (stretch)yourcomfort EXPAND zone. yourcomfort can [email protected] betteratwork. Youemployees toperform

learn to ‘expand’ your comfort zone. learn to‘expand’yourcomfort environment. Heretooyouhaveto tothe andmentally) (emotionally first acclimatizeyourselfphysically To climbMountainEverest,you ease himintosocializing. with someonetheyknew,itcould Butifthepersonwent introverted. the personcouldendupbeingmore byhimself ofstrangersall full party isforcedtogoa If theintrovert zone. ‘expand’ yourcomfort weights.Thiswill with smaller help youbuildyourselfbystarting A sensiblepersonaltrainerwould yourself.enthusiasm, tryandyouhurt specializes in getting specializes ingetting World on a plate

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