THE LUXURY CATERING BUSINESS // CELEBRITY CHEF INTERVIEWS // INTERNATIONAL FLAVOURS EDITION 58 PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA
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The progression of food and beverage-related ventures in the region is phenomenal, be it with dining concepts, technology or lucrative partnerships. In this issue, Cristobal De Nadai, Chief Commercial Officer and Founder of Watermelon Market (a food tech start-up eProcurement platform) explores ways to overcome F&B burnout and financial bleeding. We also chat with Sanjay Vazirani, CEO at Foodlink Global Restaurants & Catering Services LLC, on the brand’s latest round of funding and expansion to Milan. Restaurateurs and chefs can stay up to date on the latest news from this month’s supplier in the spotlight, Prime Gourmet and CHI. Read through interviews with celebrity chefs such as Kelvin Cheung and Norbert Niederkofler and discover local and international flavours via our Chef’s Specials and recipe features. Happy reading! Editor
Welcome EDITOR'S NOTE Edition 58 / The Pro Chef Middle East 1
EDITORIAL EDITOR: Nicola nicola.monteath@cpimediagroup.comMonteath ADVERTISING SALES MANAGER: Liz gill.fairclough@cpimediagroup.comSALESliz.smyth@cpimediagroup.comSmythMANAGER:GillFaircloughprochef.sales@cpimediagroup.com DESIGN Froilan A. Cosgafa IV FOR OTHER ENQUIRIES, PLEASE VISIT: www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015) PRINTED BY Al Salam Printing Press LLC PUBLISHED BY Head Office: Office 1307, DSC Tower, Dubai Studio City, Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 568 2993 Email: info@cpimediagroup.com A publication licensed by Dubai Production City, DCCA © Copyright 2022 CPI Media Group FZ LLC. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. www.cpimediagroup.com
2 The Pro Chef Middle East / Edition 58 CONTENTS 24 04 NEWS BITES Culinary news across the Middle East. 07 DINING IN THE REGION Explore the latest menu creations and hotspots in the GCC. 09 OVERCOMING F&B BURNOUT AND FINANCIAL BLEEDING Cristobal De Nadai, Chief Commercial Officer and Founder of Watermelon Market discusses financial sustainability 14 GLOBAL EXPANSION Discover the various brand verticals of Foodlink Global Restaurants & Catering Services LLC, in an interview with Sanjay Vazirani 21 CHEF’S SPECIAL Explore three signature dishes served at restaurants in the city 32
3Edition 58 / The Pro Chef Middle East THE PRO CHEF MIDDLE EAST 26 24 A DAY IN THE LIFE OF… Sam Chercoles, Managing Director at PLAY Restaurant and Lounge Dubai 26 A CHEF’STHIRD-GENERATIONJOURNEY Chinese-Canadian chef Kelvin Cheung shares highlights of his career and his latest launch, Jun’s 32 “THE SECRET OF INNOVATION HAS TO START FROM OUR PAST, FROM OUR HERITAGE” Michelin-starred Chef Norbert Niederkofler discusses sustainable gastronomy 37 UKRAINIAN FLAVOURS WITH A TWIST Discover innovative dishes by Michael Berehovoy, Brand Chef at Moderza Group 41 THE ROKA WAY Libor Dobis, Corporate Chef at ROKA, shares two signature dishes from the Riyadh outpost 44 A TASTE OF TRADITIONAL ADRIATIC CUISINE Dive into this authentic menu from Executive Chef at Regent Porto Montenegro, Marko Zivkovic 48 AROUND THE WORLD Stay up-to-date with F&B concepts across the globe. 37 41 14
THE HEART OF SWEETS AND SNACKS IN THE MIDDLE EAST 8-10 NOV 2022 Dubai World Trade www.ism-me.comCentreREGISTERTOVISIT CONFECTIONERY & DESSERTS I SNACK FOODS I COCOA I CHOCOLATE & CHOCOLATE PRODUCTS I ICE CREAM I DATE & DATE PALM PRODUCTS 5 EVENTS 3 DAYS | 1 VENUE Discover the world’s most flavorful, innovative, and trending product lines at the ISM ME SUPPLIEDPhotographs CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND TORNO ALESSIOCHEFWELCOMESSUBITONEWDECUISINEPIROZZI
Michelin star restaurant, Torno Subito, has a brand-new Chef De Cuisine at the helm of the kitchen. Acclaimed Michelin-starred Chef Alessio Pirozzi joins the culinary team with a wealth of experience, having worked at some of Italy’s greatest finedining establishments. Alessio’s exceptional career began at the Hotel Mirage in Cortina d’Ampezzo, located in the Italian Dolomites. After a three-year stint, he then went on to work alongside the legendary Norbert Niederlkofler (turn to p36 for our interview with the chef). Chef Alessio’s career continued in Germany, Spain, and the UK, jumping from the Dorchester Hotel in Park Lane London with Alain Ducasse to freestanding restaurant, It-Ibiza, with Gennaro Esposito, before moving to China. Chef Alessio quickly reached a pinnacle in his career at an Italian restaurant, Mio at the Four Seasons in Beijing, where he helped the restaurant obtain its first Michelin star in 2019 and maintained it for the following two years.
This November, Atlantis, The Palm and Solutions Leisure Group will come together for the second time to introduce the homegrown South American concept, En Fuego, to The Avenues at Dubai's leading entertainment destination resort. Fusing the rich history of South America with the continent's renowned penchant for a party, En Fuego will deliver a multi-sensory-driven, allencompassing social dining destination. Expect surprise performances and live music paired with colourful costumes and culinary creations for the ultimate fiesta every day of the week. Diners can try the finest plates from America and Peru to the streets of Rio De Janeiro, with an exhilarating menu showcasing Latin America's most loved dishes, including its unique techniques. The expansive but intimate space comprises a dining room, booths, and bar seats at an elaborate carousel and a bar, filled with visual points. The venue's ceilings feature objects and unique pieces, from vintage neon signs to pinatas and llamas, whilst a circustheme tented roof dominates the main dining room, complete with a flamingo-head chandelier.
ATLANTIS, THE PALM AND SOLUTIONS LEISURE GROUP TO JOIN FORCES
This renowned Dubai resort is contributing to the fight against discarded plastic by replacing single-use water bottles across rooms and suites with reusable glass bottles. The hotel has partnered with a Swedish firm, Nordaq, to provide on-site bottling facilities.
JUMEIRAH BEACH HOTEL BIDS FAREWELL TO SINGLE-USE
Nordaq’s patented water filtration system purifies tap water into crystal clear, drinkable water that retains natural salts and minerals. All bottles will be cleaned and refilled at the onsite water bottle plant, with more than 2,350 reusable glass bottles distributed across theThishotel.isin line with the Dubai Can initiative, which aims to raise awareness of plastic alternatives. Jumeirah Beach Hotel will also shrink its carbon footprint by eliminating the need to burn fossil fuels to transport bottled water from external sources. Additionally, all bottles by the pool and beach, almost 3,300 in total, have been replaced by Tritan™ reusables – plastic bottles that are free from bisphenols (harmful chemicals used in various plastic products), making it both healthier for guests and better in terms of greenhouse gas emissions. They are also made from up to 50% of recyclable materials thus reducing the volume of plastic waste. The brand plans to extend the initiative across the resort’s portfolio.
5Edition 58 / The Pro Chef Middle East
PLASTIC BOTTLES
Her Excellency Mariam bint Mohammed Almheiri, Minister of Climate Change and Environment, unveiled the region’s first project that will upcycle organic waste into high-quality products. The venture by homegrown startup Circa Biotech farms black soldier fly (BSF) larvae, fed by food leftovers before being turned into animal proteins, organic fertilizers and oils. Circa Biotech’s project will produce 1.5 tons of organic fertilizer, per month. The company plans to expand its production, treating 200 tons of food waste per day and upcycling it into the food value chain. This will help meet the increasing local demand for livestock feed, while curbing the dependence on fishmeal in aquaculture, which is witnessing price increases and instability due to limited supply, with its costs reaching up to 80 per cent of expenditure within the industry. The produced feed is rich in proteins, fats, minerals, and vitamins, and has high nutritional value. Meanwhile, the larvae can be harvested every 14 days due to the BSF’s short 45-day lifecycle and high fertility. This is ideal for feed production, as it does not transmit diseases, does not cause any damage or infestations, and is a non-invasive species. The BSF are reared in an industrial control system (ICS) environment with sensors that record real-time temperature, humidity, and carbon dioxide levels under well-researched lighting. This model ensures optimal resource use and efficient water consumption and has limited climate change impact and low emissions.
The multinational leadership team of the World Association of Chefs’ Societies came together in Abu Dhabi recently, to launch Upfield’s #MakeItPlant pledge, a commitment to adopt sustainable plant-based choices on menus globally. Heading a committee that represents 110 official chef associations worldwide, representing 10 million chefs globally, the renowned culinary leaders were joined by Reinier Weerman, General Manager MENA at Upfield, as they took the pledge at the ongoing Worldchefs Congress & Expo 2022.
UAE LAUNCHES REGION’S FIRST WASTE-TO-FEED PROJECT WORLD ASSOCIATION OF CHEFS TAKE #MAKEITPLANTUPFIELD’SPLEDGE THE COUNTRY MENA’s leading event for the Industry Artisanalwww.speciality.ae&GOURMETFINEFOODRegistertovisit&Gourmet|Vegan&Plant-Based|Organic & Free-From Health & Wellness | Food Service | Speciality Coffee 08-10 NOV 2022 DUBAI WORLD TRADE CENTRE 5 EVENTS | 3 DAYS | 1 VENUE
NOLO, DUSIT THANI DUBAI
7Edition 58 / The Pro Chef Middle East
ERNST
Contact +9714 210 2525
A concoction of fun and flavours, NoLo offers the same refined bar experience with inventive craft 0% cocktails. Located a few steps away from the 24th St., in a tiny alley just off the bustling Market Square, you will find this 0% cocktail lair. Must-try signature mixes include Lavender Bees Knees Royale (Lyre's London dry, lemon juice, lavender honey, Lyre's classico grande), Immune Highball (Lyre's Italian Spritz, ginger turmeric honey syrup, fresh orange juice, lemon juice), Smoked honeycomb Old Fashion (Lyre's American Malt, smoked honey syrup, non-alcoholic aromatic bitters), and Spice Date Espresso Martini (Lyre's Dark Cane, Cold Espresso, Spice date Syrup), to name a few.
Contact: +9714 578 1668
The city’s first Biergarten and Wirtshaus, Ernst now offers an afternoon brunch, Ernst Bavarian Fest. Diners can relish spreads of authentic Bavarian cuisine, free-flowing beverages and incredible live music. The menu features classic German dishes, as part of the semi-buffet style brunch menu, with starters such as a charcuterie board brimming with German meats and cheeses, dips, salads, and freshly baked pretzels served by staff donned in lederhosen and dirndl. Head to the live carving stations for chicken, meat and veal sausages, and Weisswurst. A sweet ending follows with apple strudel with ice cream and kaiserschmarn apple sauce and berry compote. Diners are invited to enjoy the venue’s outdoor garden, overlooking the Burj Khalifa and Museum of the Future.
DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY
This unique concept is set to evolve the sports bar scene in Dubai, offering stylish interiors, 20 TV screens, the latest technology in darts, and the region’s finest indoor golf simulator. The X-Golf simulator in ‘The Bunker’ takes center stage at the venue, while five state-of-the-art darts boards with digital scoring and game options, make this venue a great hangout spot any day of the week. Treat yourself to steak frites, the succulent 300g Tajima Wagyu rump, nachos, fresh salads, Neapolitan pizzas and more.
BEDROCK, PIER 7
Contact +9714 317 4515
Cristobal De Nadai, Chief Commercial Officer and Founder of Watermelon Market (a food tech start-up eProcurement platform catering to restaurants and suppliers) significant ways to ensure financial sustainability
THE COUNTRY
9Edition 58 / The Pro Chef Middle East OVERCOMING F&B BURNOUT AND FINANCIAL BLEEDING
discusses
10 The Pro Chef Middle East / Edition 58 THE COUNTRY
Removing friction for customers Whether it be advanced cooking equipment to quicken preparation times, digital discount codes, or placing online orders in a few clicks through your smartphone, reducing friction for customers to access F&B brands and their services are likely to lower long run customer acquisition costs in terms of money, time and effort. Customers don’t have to visit outlets to discover what each offers physically; they can rely on online reviews, menus, and F&B brands can easily market themselves to target audiences via social media. Aspects like these have been aided by technology and were pivotal in the survival of many brands during the COVID-19 pandemic. Digital Solutions It’s no surprise that digitization has taken over the F&B industry. Investing in technology has made F&B experiences more predictable and efficient not only for the
F &B is one of the most exciting industries, with dynamic developments and new trends always around the corner. The constant influx of innovations in food processing, delivery, cooking methods, culinary tastes and other aspects aim to serve the best quality food to customers at the most appropriate price. But despite the variety of wonderful experiences that F&B can deliver, it can also be one of the most costintensive industries if not managed effectively. F&B providers face continuous challenges of dealing with volatile commodity prices, building reliable supplier relationships, and overseeing daily operations, amongst other issues. Therefore, staying lean and agile is key to avoiding burnout.
So, how can the F&B industry minimize wastage and control costs while keeping customers happy? Here are a few key takeaways:
Optimizing Inventory Control Inventory management is essential for tracking the money invested in food to avoid overordering and preventing wastage. Additionally, adopting inventory methods such as FIFO (First in, first out) helps to consume older resources first to reduce the chances of stock perishing. Utilizing automated inventory management systems can autonomously optimize stock reorders. They can also help identify popular dishes and the appropriate stock required for them when integrated with a POS system.
11Edition 58 / The Pro Chef Middle East customer-facing side but also in managing the behind-the-scenes process. Various digital solutions have simplified interactions with suppliers and aided decision-making. For example, all-in-one e-procurement solutions assist restaurants with sourcing appropriate suppliers, tracking orders, managing POS (Point of Sale) systems and offering insightful analysis on a unified platform which can recognize opportunities for restocking inventory, forecasting, invoicing and more. This helps streamline interactions, identify spending patterns and improve overall workflow and transparency, ultimately reducing the likelihood of costly errors occurring, if each process was undertaken using various platforms. For suppliers, this enhances their control and visibility over their inventory, orders and payments - a win-win situation.
Retaining Good Talent People are the greatest asset of any business. If they are treated right, they are more likely to build loyalty to a company and contribute their best ideas. In the F&B industry, employee turnover rates tend to be high due to the lack of growth opportunities, pressured working environments and competitive compensation, amongst other factors. This is a critical aspect as the cost of hiring is usually higher than retaining an employee since the recruitment process involves additional costs in hiring, onboarding and training, not to mention the disruption to daily activities until the new hire is ready to take over the empty role.
Therefore, F&B brands must ensure ample opportunities for career growth within the firm and work cultures that reduce worker alienation and recognize good performance. Loyal employees promote the company as an employer of choice and perform well. They are also more likely to impact customers positively and more willing to nurture new talent with their experience, reducing training costs. Once these cost control measures are taken, F&B brands can expect to prevent unnecessary financial leakages. However, they must be aligned with supporting elements as well. For example, investing in a digital infrastructure doesn’t make sense if no one is trained sufficiently to utilize it effectively or if it is likely to become obsolete in a short time frame.
Likewise, companies must first hire good and flexible talent to retain them; therefore, appropriate incentives must be in place to attract high-performing staff.
Furthermore, inventory management must account for risks in every step of the value chain, for example, late deliveries by suppliers, mistakes in order preparation and uneven dish portion control, to name a few. Therefore, cost controls must be viewed more holistically and be sustainable to have a lasting impact.
Consequently, freeing up time for chefs and managers to focus more on improving the quality of cooking and customer experiences.Fosteringgood relationships with suppliers and ensuring timely deliveries can support in securing the highest quality products at the best prices. Additionally, having backup suppliers can reduce the risk of the sudden unavailability of stocks from primary suppliers. Moreover, F&B brands can get creative with left-over stock to create new menu items and build additional revenue sources.
THE COUNTRY ﻡﻋﺩﺑ ﺔﻟﻭﻣﻣ ﺔﻳﺋﺎﻋﺩ ﺞﻳﻭﺭﺗ ﺔﻠﻣﺣ ﻲﺑﻭﺭﻭﻷﺍ ﺩﺎﺣﺗﻹﺍ ﻥﻣ ﻡﺩﻘﻣ FRESH CLASS VEGETABLES
#bbcgfmemawards Celebrating the Best in Hospitality and Dining EVENT PARTNER TROPHY SPONSOR HOSTED BY ORGANISED BY The BBC Good Food Middle East Magazine Awards are the only awards in the region offering recognition based solely on customers’ stamp of approval across various categories. Vote now for your favourite restaurant, hotel, brand and establishment across the Middle East, to ensure they reach the Top 10 in their respective category. The clock is ticking. Every vote counts! VOTE NOW!
GLOBAL Sanjay Vazirani, CEO at Foodlink Global Restaurants & Catering Services LLC, talks about the various brand verticals and growth of the business from India to the UAE and beyond
14 The Pro Chef Middle East / Edition 58 THE COUNTRY knocked their socks off. They recommended a move from Chembur to the South Mumbai circuit, the land of the rich and glamorous. Since I didn’t have the means yet to set up there, I needed a workaround to take my food and service to SoBo. This simple brainwave kickstarted the catering business. Shortly after, we got an opportunity for our first event at the Radio Club to serve North Indian food for the guests and its events, from a support kitchen. Despite minor hiccups, it turned out to be an instant success and it put us on the map for bigger things. Foodlink was officially founded in 2003 to drive excellence in the Indian and Global Food & Beverage Service industry. People take seven to ten years to graduate to a place like Turf Club, Mumbai; for us, it took less than two years. I observed the enormous vacuum in hygiene standards and presentation in the catering business at the time. Coming from an organized hotel management background, I instantly saw how plugging that gap could work for us, and it did become our distinguishing factor. The big league started seeking us out. We started with social events, then moved to family weddings and personal parties to India’s most grandOverevents.time,Foodlink has grown considerably in terms of verticals, geographies, and overall stature to become India and UAE’s largest and leading Food & Beverage Service Company, headquartered in Mumbai (India) and operating in four distinct verticals: Luxury Catering, Luxury Banquets, Restaurants and Cloud Kitchens. All our restaurant brands – China Bistro, India Bistro, and Glocal Junction – currently runs outlets in Dubai, Sharjah, Hyderabad and Bangalore, while the cloud kitchen vertical Art of Dum operates in Dubai, besides Indian cities such as Mumbai, Bangalore and Hyderabad. We recently announced T ell us about the conceptualization of the brand. Around 1998-99, I got the opportunity to start a restaurant called Stars Parade. The owner had a good hotel, but he didn’t know how to run it. When I asked to conduct it, he laughed at me, doubting my credibility. After convincing him, I took over the day-to-day operations as manager cum owner on a revenue-share model. I ran a tight ship; changing the upholstery and sprucing it up from top to bottom, course-correcting the business to the point that the failing establishment became known for its quality of food and service. I was extremely hands-on, be it taking orders or service.
Some of my peers, now head chefs at Taj and the Oberoi came down to my restaurant, and the food
EXPANSION
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16 The Pro Chef Middle East / Edition 58 a new outlet of China Bistro and Art of Dum at Dubai Studio City, and we have also successfully expanded Foodlink Luxury Catering in Europe. You went from organising smallscale events in Mumbai to transforming into a luxury catering brand with F&B operations. How did this evolution happen? We started with small-scale events but kept raising the bar with sheer persistence and passion to gradually transform ourselves into a luxury catering brand. Catering is a territorial gig. Early in our journey, Foodlink broke borders and went cross-territory. Each time we got an opportunity outside Mumbai, we carted cutlery, crockery, and equipment to the city, and executed it flawlessly so that the event became the talk of the town and left a mark on the city. That opened our minds.Today that idea is executed by chefs who are flown in from across the globe to offer authentic cuisines, a flawless logistical team – an entire transport system of temperature-controlled vans, the world’s best food design and impact experts - everything that goes into a world class culinary experience. We have become experts at managing global events now. It’s common for us to transport the team internationally, and have 80 people fly to Europe and 240 people to destination weddings and so on. Challenges are just opportunities to prove ourselves. We have catered on a cruise with no fuel or coal allowed, only electrical equipment. So, we created special gadgets for the events to make kebabs and curries on the deck. What keeps us ahead is our desire to create an unforgettable experience for our clients. When it comes to important events, people are nostalgic; they like authenticity. How have you expanded your global network and what were the main challenges? It has been a very organic growth curve. The challenges can vary from one event to another. For an event in Switzerland, we pulled off the near impossible - we created a whole kitchen atop a frozen lake. On the last day, the team sensed the ice was getting weaker, so we started moving the gadgets and equipment back to safety, on THE COUNTRY
How will you strengtheningcontinueFoodlink’s global presence? Foodlink Luxury Catering has been successful in establishing its strong global presence in the destination wedding industry in over 20 countries, with a fair share in Europe. With its base in Milan, we plan to facilitate lavish events and wedding ceremonies in the European region at Lake Como, Barcelona, Venice, Germany, and more. Considering the wedding industry’s potential in Europe, we foresee 10-15 grand weddings and large-scale MICE events in Europe every year. We are confident that with growth opportunities in Europe, we will be successful in strengthening our global presence.
17Edition 58 / The Pro Chef Middle East land. When we moved the last item, the ice cracked through. We've gone from desi collaborations with chefs and creators in India to international ones. For example, Ladurée had an exclusive tie-up with us and we introduced them to India. There are many such alliances we have with celebrity chefs and food companies from Lebanon, Paris, London, et al. Our in-house talent pool has celeb chefs from Japan, Peru, Italy and of course India. No matter the cuisine, there is an in-house chef in Foodlink who is the best in the trade for it.
You raised $8 million in your latest funding round. What will this be used towards? We intend to use this for further expansions domestically and in the UAE. We plan to take our management of sales pipeline, quality audits, infrastructure management and resource allocation to the next level of maturity. Broadly, the second round of funding is being used to expand our flagship business of luxury catering, expand the presence of our luxury banquet brand, JADE Luxury “Foodlink Luxury Catering has been successful establishinginits strong global presence in the destination wedding industry in over 20 countries, with a fair share in Europe ” Banquets to more cities in India, and scale the casual dining restaurant business. Growth funding is a combination of initial PE funding as well as internal accruals.
With your expansion to Milan, what’s the business potential you foresee in this region? Over the last few years, we have noticed a growing interest in Europe as a preferred destination, where we are expecting an increase of 15% in destination weddings. It was a strategic decision to set up our base in Milan to reinforce our presence in Europe due to factors such as Milan’s central location and proximity to popular European destinations. Some of the key challenges faced in the international markets are the lack of authentic Indian ingredients and the required cooking equipment like Tandoor, Indian service ware etc. The transportation for each event becomes very expensive and logistically challenging. Hence, to bring about ease and cost-effectiveness, we felt that setting up our base in Milan will be strategically important to bring about logistical ease with our equipment and supplies. We also conducted thorough research to establish our supply chain and association with local partners. All these measures not only save on the implementation timeline but also the variable costs of the event like transportation, cleaning, and storage expenses. Additionally, given the potential and demand for Indian cuisine in Milan, we are also planning to venture into the restaurant business in this geography.
SUPPLIERMEETTHE
18 The Pro Chef Middle East / Edition 58 SUPPLIEDPhotographs THE COUNTRY
Describe the brand Country Hill International, founded in 1999, is a UAE supplier of chilled beef, lamb, veal and poultry. CHI started with a carved niche for supplying Australian Wagyu beef, HGP (Hormone Growth Promotant)-free Angus beef and certified organic beef, as well as natural hormone-free, grass-fed New Zealand beef, lamb and chicken in the Middle East. It’s also a solutions provider for the retail and foodservice industry. Our presence in the market has allowed us to become a voice of the industry which led to the 2010 creation of Prime Gourmet. The concept was initially established as a showroom for top executive chefs of five-star hotels and independent restaurants interested in value-added, portion control and processed gluten-free sausages andPrimepatties.Gourmet soon became a concept of its own, where the retail consumers could gain access to the same high-quality steaks they would enjoy in restaurants, and experience cooking or BBQ at home. By May 2018, CHI was acquired by the Gulf Japan Food Fund (GJFF), a private equity fund established by Mizuho Bank, Ltd., the Norinchukin Bank, and other investors. The acquisition has facilitated the addition of the Japanese Wagyu to the CHI portfolio. Ever since, CHI has become the
Dariush Rakhshani, partner and CEO of CHI and Prime Gourmet
The addition to Australian, New Zealand, and European proteins, Japanese Wagyu has been an integral part of the evolution of CHI. Our exclusive relationship and direct sourcing with top-rated, Halal certified farms in Japan, is what truly sets us apart. Working hand in hand, we have built a credible reputation for providing premium Japanese Wagyu beef in our B2C and B2B avenues. This has allowed us to source our products sustainably, to reduce wastage, and have full traceability with direct connection to the farms – qualities our customers value highly. CHI’s passion lies with the nature of sustainability in traditional Japanese cuisine. By offering cuts from the whole cow, CHI makes considerable efforts through sales and training to educate and inspire our customers, to use more price point secondary cuts like Topside, Knuckle, and Rump and chuck which are more commonly used in traditional Japanese cuisine. Due to the growth of demand of these cuts, CHI has created a new brand launching soon called ITADAKI –comprising of frozen premium A5 Japanese wagyu: Yakiniku (Japanese BBQ), Shabu Shabu and burgers. With our growing Japanese product portfolio including Itadaki and Kobe beef, we strive to beat the simply untrue a sustainable future. Visit https://trace. seafoodsouq.com/ for more information. Any exciting plans for 2022 that chefs and restaurateurs can look forward to? We’ve officially joined the Kobe Association of Japan, as a credible and reliable supplier for the UAE. This new addition adds to our premium Japanese Wagyu basket product portfolio, we look forward to launching KOBE by September Additionally,2022.we are creating branded grab and go Prime Gourmet products for our current B2B retail customers and many to come. We’re also increasing our portfolio of seafood from Andalusia, and Galicia regions, which are known for premium fishing in Spain. Moreover, we will be training our customers on how to use Japanese Wagyu, prepare it to perfection and market it to their customers.
While we lead in Australian, New Zealand, and European meats, CHI leads the way for sourcing Wagyu exclusively from top-rated, Halal certified farms in Japan, to bring the highest quality Wagyu in the world to the UAE. Why was this brand conceptualised?
19Edition 58 / The Pro Chef Middle East misconceptions that secondary cuts are less flavourful, hard to use, and tough in texture.
CHI takes great pride in opening the world of Japanese Wagyu to the UAE and ensuring it won’t be limited to fine dining restaurants alone, but will be consistently accessible to retail consumers through Prime Gourmet, and hopefully very soon to other retail outlets across the UAE. We look forward to expanding our portfolio with the addition of Kobe beef in Q4 2022. Does the company support the local community with any initiatives?
In the past month, CHI has partnered up with SFS Trace, an initiative to help drive United Nations Development Goals. This collaboration will allow end consumers full certified traceability of our seafood, in turn eliminating seafood fraud, encouraging responsible choices, and contributing to leading supplier for Japanese Wagyu in the UAE, supplying restaurants and hotels with products and supportive educational trainings for front of house and back of house training.
In the late 80s, the UAE was a commoditydriven market, where all imported meat was frozen. I identified this gap in the market and clearly saw a future opportunity to start developing a chilled product supply chain. After the establishment of CHI, the development of the logistics infrastructure of the UAE made it clear that Dubai would become a very central hub with invaluable access and exposure to the main international commerce routes. Since then, CHI is recognised as the leading supplier in quality proteins, starting as pioneer in the import of chilled all-natural meat, HGP-free, as well as organic beef and Australian Wagyu to an expanded portfolio of premium Japanese Wagyu products. How does the company stand out from the rest?
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DID YOU know? Dairy cream is made from milk. Cream is densityseparator,fromseparatedheatedmilkusingacentrifugalwhichspinsthemilkveryquickly,sothatthetwocomponentsseparate.Itisthedifferenceinbetweenthefat(0.9g/L)andthewater(1g/L)thatcausesadivide.
Rich and delicious, this is made from raw cream that is pasteurised and cooled before lactic acid bacteria is added to it. It is left to mature for a few hours which gives it a thick texture and unique flavour. Sterilising cream (exposing it to intense heat for a few seconds, followed by a homogenization process) gives it a long shelf-life (4 months or more) whilst preserving the flavour and nutritional qualities of the product.
CHEF’S TIP: Use snow-white cream for pastries. This will preserve the colour of any added products like chocolate, fruit, caramel etc. The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.
CREAM of the crop
The less cream is processed, the more it retains its original flavour. Check the fat percentage of your cream. The higher it is, the more versatile and flavoursome it will be. Choose cream with 35% fat – it captures aromas in dishes and tastes wonderful on its own, too. The colour of cream varies depending on the seasons and the cow’s diet. In France, during the summer, cows graze and are fed in the fields.Carotene molecules, which are found in grass, pass into the milk and give the cream a slightly yellow colour. In winter, when the cows are not fed fresh grass, the milk is whiter. Feeding the cows dried hay also gives the cream more of a yellow colour than feeding them corn silage.
Use French dairy cream in all type of preparation to add some texture and enhance the flavours.
The shiso pesto, which is made primarily from the Japanese shiso leaf, lends a bright herbal flavour, whilst the Amazuzuke pickles give a nice acidity that cuts through the fattiness of the lamb. This dish is a personal favourite, I always order it whenever I dine at NIRI with friends and family.
21Edition 58 / The Pro Chef Middle East YASUYUKI TAKEMOTO HEAD CHEF, NIRI RESTAURANT & BAR (ABU DHABI) SUPPLIEDPhotography
It’s a well-rounded dish because it manages to hit all the various taste profiles. The umami and heat from the fermented chilli complement the sweetness of the honey in the marinade.
Where do you source the ingredients from? The lamb chops are sourced from Australia, while the shiso leaves are sourced directly from Japan.
THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES
Tell us about the dish: Tender lamb cutlets are marinated in a special fermented chilli and honey paste, cooked on the Robata grill, and served with a shiso pesto and our house-made pickles.
What is your favourite dish on the menu? Lamb chops spiced with shiso pesto
What makes it a standout dish?
What makes it a standout dish?
Where do you source the ingredients from? We try to be as sustainable as possible. Vegetables are mainly sourced from local suppliers and our chicken is sourced from Al Ajban Poultry Farm – the only natural free-range chicken producer in the UAE. CHEF
RESTAURATEUR, LENTO (DUBAI & ABU DHABI)
What is your favourite dish on the menu? That’s a tough one. From the burger menu, I’m going to go with The Korean. But it really does depend on my mood and maybe even what music I’m listening to. I’m a huge hip-hop fan – if you can’t tell from all the vinyl records displayed on the restaurant wall – it’s one of the reasons I put a DJ booth in the new Dubai location. Tell us about the dish: The Korean is a fried chicken burger with lots of Asian flair! After the chicken is brined, it’s coated in a thick batter, speckled with Japanese togarashi, before hitting the fryer to create a crisp, golden crust. The fried chicken is given a thick slathering of spicy sweet Gochujang sauce, topped off with Kimchi coleslaw, and a generous dollop of siracha mayo, cushioned between a soft, fluffy sourdough Hokkaido milk bun. From the marinade to the sauces and slaw, down to the buns –it’s all made in-house. At LENTO 90% of all ingredients are made from scratch, some dishes may sound simple but there’s a lot of preparation going into each dish.
22 The Pro Chef Middle East / Edition 58 FAISAL NASER CHEF &
The Korean is loaded with complex flavours, from both what's in it and what’s on. The Gochujang sauce alongside the kimchi slaw makes for a unique profile. There’s a bit of umami, a bit of sweet, loads of texture, and a bit of zing. The bun completes the dish, pillowy soft and lightly sweetened – to me, it’s the ultimate burger bun.
THE
23Edition 58 / The Pro Chef Middle East RUKOMEDA PAVEL EXECUTIVE CHEF, NOT ONLY FISH What is your favourite dish on the menu? My favourite dish is the Pastrami Rotti Tell us about the dish. Rotti’s are well known on a global scale, with theories of it originating in Persia, Middle-East/Asia as well as East Africa. We have taken this everyday dish and put our signature Asian twist on it, which will surely make it one of the many interesting and exciting dishes on the menu. What makes it a standout dish? It all starts with preparation. Each dish takes us a total of twelve days to make. We start by placing the pastrami in a brine for 10 days, after which we dry it, rub it with a secret blend of spices and then sous vide it for 48 hours, to ensure it’s perfectly cooked while maintaining all that flavour and tenderness. We put the pastrami, along with ginger aioli, unagi sauce and pickled onions on one of our in-house, homemade rottis. The result is unlike anything you will find in Dubai. Where do you source the ingredients from? We pride ourselves on using only the freshest and best quality ingredients. As such, we have meticulously searched the market for the best ingredients around the world.
THE CHEF A DAY IN THE LIFE OF...
Sam Chercoles, Managing Director at Restaurant and Lounge
Dubai 24 The Pro Chef Middle East / Edition 58
PLAY
20:30pm-00:00am It is always a pleasure for me to be involved in the operations, even if I do not have to. During the evenings, I spend most of my time watching our employees and encouraging them to improve the quality of their services day by day. This makes me feel very satisfied to see that my motivation to improve the staff is being taken into consideration by them and they deliver exactly what we expect.
9:00am Time to get a wonderful rush of endorphins, burn out calories and release stress with 45 minutes of spinning class and 45 minutes of CrossFit. Early morning exercise gives me an optimistic outlook for the day and sets me up for the challenges ahead.
11:00am
I organize my meeting agenda for the following day, clear up my inbox, review the previous day’s operations report, review with the financial team, the flash report and monthly budget. I also meet the HR team to review the manning’s and staff performances.
A date with myself. The first thing I always do after I finish my morning routine is to take an hour for myself to feel and look good before heading out to work. This moment gives me time to process my thoughts and feelings. Plus, it gives me a muchneeded break to recharge my batteries before my next social interaction and to practice self-reflection and self-awareness.
13:30pm
20:00pm
15:00pm I prefer to cook at home whenever I can. If not, I go to restaurants that serve healthy food. Once I finish lunch, if there are no meetings scheduled on my agenda, I go home to rest for three hours before my evening shift starts.
18:30pm
19:30pm
Each day, our executive chef gets inspired, and he prepares a dish for me to try before the service begins. This is my last meal of the day.
8:00am Keeping active is a huge part of my life. My day begins with a morning motivation and positive intention mindset routine to help me focus, which boosts my belief in my ability to be successful in the things that I have passion for. Instead of jumping out of bed and rushing right into the stress, I take a deep breath and meditate while drinking a pint of warm lemon and ginger water, which gives my body a lasting boost of energy.
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Motivating my team is part of my daily routine. Employee motivation is a critical aspect in the workplace which leads to peak performance of the restaurant and the company. Among my top priorities is making sure all staff members have the motivation they need to grow in our company or whatever career they pursue.
My music therapy is in the kitchen: Listening to good music while I’m preparing a healthy breakfast is my invigorating therapy after my gym workout.
The first thing I do when I arrive at work is greet the staff one by one. It is very important for me to see how each member of staff feels and looks before opening the restaurant doors.
12:30pm
18:00pm
1:00am This is when I head home to rest before starting my new journey the next day, but before I go to bed, I end the day the same way I started it: deep breath meditation with a pint of warm lemon and ginger water. I always like the thought that the end of one journey is the start of another.
11:30am
This is the time of day when the founder and I meet at his office to work and discuss our thoughts on the company's feature projects.
Meeting with the operation’s manager and executive chef to discuss feature enhancements. Passion and creativity are two of the most important qualities within the hospitality industry and I ensure with the management team that at Play Restaurant, we will always display these both in abundance.
Chinese-Canadian chef Kelvin Cheung spent most of his childhood travelling around the world and cooking at kitchens in unfamiliar places A fter working his way up to Executive Chef at various restaurants in Canadawhere he was born - and the USA, Chef Kelvin Cheung chose Mumbai, India, as his base in 2012, taking on the Executive Chef position at Ellipsis; an American restaurant. He soon became the Corporate Chef and F&B Director in 2015 for both Aallia Hospitality and Bastian Hospitality. In 2021, the award-winning chef moved to Dubai with Kings Group Ventures as Chef & Partner of Jun’s; a modern dining experience where Asian flavours are reimagined with North American influences.Here,the chef talks about his origins, the evolution of his cooking techniques and signature dishes at his latest venture, Jun’s. You spent most of your childhood training and cooking around the world. When did you take on the decision to become a chef? Growing up in my father’s kitchens my entire life, I was born into the hospitality industry. However, as an immigrant’s son, the family plan was always for us children to pursue a career as a doctor, engineer or any other sort of stable professional career outside of the F&B industry. After attending university, and coasting through a couple years of school, I realized that being a Doctor was not something I wanted to do for the rest of my life. My father’s restaurant was already an established industry hangout, at the time, so whenever a chef or restauranteur came by to eat, I would ask them if I could stage their kitchens. This opened up my culinary horizon and taught me how I needed to learn, to grow outside of my father’s
THE CHEF SUPPLIEDPhotographs
The style of Jun’s is essentially the culmination of everything that I have done in my entire life journey. I have taken the food, ideas and techniques that I learnt at my father's restaurants, and combined them with the skills I acquired while training at school.
Everything I did at on my own restaurants and all the places I have worked - Toronto, Chicago, Vancouver, Belgium and India - I have taken all of those influences and food memories and incorporated them into Jun’s, helping my cooking style evolve to what it is today. What signature dishes represent your cooking style at Jun’s? I love everything that we are doing now, and one of the best examples is the corn and scallop plate.
You were born in Canada, raised in Chicago, and now you are based in Dubai. How has living on different continents influenced your culinary style?
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Growing up in Canada, every summer we would stop going to the local grocery store and instead, make weekly family trips to farms and pick fresh corn and other fruits and vegetables, which remains one of my fondest childhood memories. The Hokkaido scallops have been seasoned with housemade Yuzu Kosho over warm sushi rice and you swoosh it through the corn and in one bite, you have a corn explosion. When you try the dish, even though it's a scallop plate, it tastes like an incredibly corn-centric dish.
A
THIRD-GENERATIONCHEF'SJOURNEY
kitchens. It helped me realize that this was something I wanted to pursue for the rest of my life. This led me to where I am now.
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“It’s incredible what the leadership has done here in the UAE, as it has created such an amazing environment not only for business in the F&B industry, but also for the quality of life and standards that it's given to its people”
How do you think your cooking techniques have evolved since you became a well-known chef in India? My journey is an evolution of where life has taken me, and where I am now. I have gone from being trained as a classic Cantonesestyle Chinese chef at my father's restaurants to being trained in classic French cuisine at culinary school, and in Belgium. When I began my career in fine dining, that's when I took a turn towards doing more gastronomy, and a lot of the avant garde kind of dishes, but that never resonated with what I ultimately wanted to cook. I really enjoy what I am creating right now at Jun’s, it is a fun juxtaposition of old school techniques with modern seasonal trends. We have something super classical, like using an old stone rice grinder, where we grind our own rice every day to make fresh noodles. We also have a smoker in-house and do a lot of fermentation, pickling, and kimchi. When needed, I get to use contemporary techniques, like the circulator and even liquid nitrogen for fun. Essentially, it's taken a turn where I'm using all of these techniques and the menu is more ingredient and seasonaldriven. I am taking inspiration from all those old food memories and incorporating it into the Jun's experience. You have secured plenty of accolades, but what has been
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the biggest accomplishment in your career? As I've grown through the years, accolades, awards and recognitions aren't as important to me as being able to cook the food that I want, to serve to people what I want to give them and the experience I want them to have. That’s what I want to do now, moving forward in my career. One of the things I'm happiest about is that I've been able to find a partner like my wife who supports me unconditionally. She's taken a huge sacrifice in order for me to be able to put my career at the forefront, as well as give me the balance where we can still have an amazing family and be able to focus and prioritise. That's probably one of the proudest things I have been able to accomplish as a chef to date. You suffered bullying and racism in India and US throughout your career. Have you had any issues since you moved to the UAE? It’s incredible what the leadership has done here in the UAE, as it
30 The Pro Chef Middle East / Edition 58 has created such an amazing environment not only for business in the F&B industry, but also for the quality of life and standards that it's given to its people. As the UAE is so safe and is run so well, it removes the natural stressors of safety, danger and people having to be on guard. Even for people who are just visiting or transitioning, it gives them the opportunity to just be human again. It also allows us to act with kindness and honesty, without second thoughts. The UAE is one of the most amazing places that I have been and I am planning on staying here for a very long time. What is your favourite and least favourite dish to prepare? My least favourite dish is definitely pasta! For many, many years, I ran a pasta station when I was a sous chef at one of the busiest Italian restaurants in Toronto, and I have a little bit of a post-traumatic syndrome left over from that. I love to cook pasta, because I know people love it and I love making food that people love, but if you put a plate of pasta in front of me, I couldn't finish it! My favourite dish changes from time to time because it’s according to what's happening in my life right now. As my son is infatuated with eating fresh noodles and soup at the moment, I like being able to make the entire dish from scratch for him. I like to keep fresh bone broth that I make every couple of days in the house, and then I make sure that we prepare fresh noodles for him, so that it's always ready when he wants it. Any expansion plan in the region with Kings Group Ventures? I have been blessed to meet Mrs. Ninan, who has a great vision and foresight. She is very business savvy and has a lot of faith in me, so we're definitely planning on a rapid expansion in Dubai, as well as throughout the wider region. THE CHEF
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Executive Chef Norbert Niederkofler discusses sustainable gastronomy while preserving cultural heritage T hree Michelin-starred chef Norbert Niederkofler is hailed for his innovative and ethical approach to gastronomy, whilst delivering sustainable creations with an artistic edge. Born and raised in Lutago, Northern Italy, chef Norbert connected with the rhythm of the seasons from a young age, respecting nature and its bountiful produce. Chef Nobert travelled across Europe to pursue culinary training, working in London, Zurich and Munich, among other cities. It was his experience in New York with celebrated American chef and restaurateur, David Bouley, where he learned the secrets of innovation, that allowed him to tap into his renowned style of cooking. Upon returning to Italy, chef Norbert joined Rosa Alpina and opened St. Hubertus Restaurant in 1996. Launching the ‘Cook the Mountain’ concept, the menu uses ingredients sourced within the restaurants’ vicinity in an environmentally conscious practice that supports local farmers in the Dolomite Mountains. This creative concept led the restaurant to secure its first Michelin Star in 2000, with the second following in 2007 and the third star in 2017. Now based at Aman Venice, chef Norbert is conducting a series of dinner events showcasing fresh produce sourced from the shores of the Floating City. Accompanied by the hotel’s executive chef, the six-course ‘Cook the Lagoon’-themed tasting menu is set in the atmospheric setting of Aman Venice’s Palazzo. Here Chef Norbert shares his philosophy and culinary journey SECRET OF INNOVATION HAS TO START FROM OUR PAST, FROM OUR HERITAGE"
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"THE
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The secret of innovation has to start from our past, from our heritage. We start from there to interpret the presence and possibly create a path for the future using the tools which we have available. I started right back to my roots with another eye on current trends such as the rediscovery of the local and respect for biodiversity.Natureismy natural dispensation. It is based on what nature offers me in a certain period of the year that I start to create my menu. In every dish, I try to represent my mountains, the hard work of farmers and breeders, the quality of their products, traditions handed down, care, consistency and lightness.
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Why sustainable gastronomy?
Talk to us about ethical cuisine. Ethical cuisine has different aspects: one is the sustainable sourcing of the products (in our case from the Alpine region). The other is the importance of having an ethical work environment. At the beginning of my career, the atmosphere in the kitchen was harsh and rude and sometimes, pans were flying through the kitchen, and thankfully this is changing. Another important aspect is workload - younger generations are no longer willing to accept extreme pressure, preferring more work-life balance.
The goal for St Herbertus is to assign a distinct culinary identity and change how we approach cooking. It’s at the heart of everything we do. How did you develop your culinary style and what are your secrets?
Should more chefs honour this path? I don’t feel it’s my place to judge what others should do or not. Our way of doing things has inspired many young chefs who,
Ever since I was a child, I have always had a rebellious curiosity, the same that made me want to explore, see and understand the how and the why of things. Being away from home for so long has led me to rediscover my roots, my land and how to give value to the raw material. When Thomas, my first child, was born, I started to look at the world with different Sustainabilityeyes.would become the principle with which to change my way of cooking and the “Cook The Mountain” concept was born. A concept of how mountain cooking can contribute to the sustainable growth of the entire planet along with the principle of no waste.
How are you achieving your mission to minimize the environmental footprint for F&B offerings within Aman Group? Within the partnership with Aman Group, I work with the culinary teams at 34 hotels across 20 destinations to accomplish Aman’s mission of creating a more sustainable approach to gourmet cuisine without compromising on creativity – this inspires the culinary philosophy at Aman globally. My role entails working with the team to create new menus as well as educating each Aman property on zerowaste, so they can contribute to a better future for all through the finest, most sustainable ingredients while supporting producers in local communities. For example, in keeping with Aman Venice’s dedication to sustainability, I work with Chef Matteo to consult with local farmers, fishermen and market traders to source the freshest seasonal produce from the Rialto Market, Venetian lagoon and the city’s islands. Any special plans for 2022? To spend more time with my family. The small moments in life are special and give me the most pleasure. the world to receive this accolade with such a restrictive philosophy. For example, we do not use olive oil at all. It is impossible to be completely sustainable but also be compliant with the hygienic requirements of a restaurant and hotel.
When we got the third Michelin star in the fall of 2017, we were the first restaurant in The best meal is served at home by my wife Christine. She is an excellent chef and food tastes better when you eat it with your family. If you could travel for a meal, what would it be, where and why? the Lagoon’, while also incorporating it into an enhanced menu for Arva restaurant. Following the success of this relationship, in February 2021, a further partnership was announced between Aman and me, to minimize the environmental footprint of food and beverage offerings and to drive the culinary concepts across the brand's global constellation of hotels and resorts.
Name a few signature dishes that best represent this cooking ethos. Our white fish tartare best represents the concept of our culinary philosophy. One of the pillars of this concept is the principle of ‘no-waste’: all parts of the white fish are used, and the scales are also fried, served atop the tartare to give it a crispy texture.
What does your role as Consultant Chef at Aman Resorts entail? In 2019, I joined Aman Resorts as Consultant Chef at Aman Venice. In my role - alongside my duties as Executive Chef of St. Hubertus at Rosa Alpina - I collaborate with Chef Matteo Panfilio at Aman Venice, to provide culinary creativity and flair to the hotel’s menus including those of signature restaurant, Arva - Aman’s unique dining concept based on inventive Italian cooking techniques. I have also brought my ‘Cook the Mountain’ philosophy to the shores of Venice, interpreting it to curate a series of dishes and menus themed ‘Cook
THE CHEF
36 The Pro Chef Middle East / Edition 58 after having worked at St. Hubertus – Rosa Alpina, followed our example of being considerate, respectful and continuing in their own way.
The St. Hubertus restaurant secured a Green Star in 2020. What are your thoughts on this Michelin Guide category? The Green Star honours our efforts of being sustainable and environmentally friendly.
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Michael Berehovoy, Brand Chef at Moderza Group (a Kyiv-based business management company) manages Argentina Grill restaurants and the all-new YOY (the first Ukrainian eatery in Dubai). Michael joined the Argentina Grill team in 2019 as Executive Chef of both preopening venues including La Mer and The Pointe. He adapted the original menu from the flagship branch in Ukraine, to suit the Middle Eastern market, which involved him relocating to Dubai. Here he shares two innovative recipes
UKRAINIAN FLAVOURS WITH A TWIST THE SEASON
5 Pour the pumpkin oil on the butternut squash, add salt and mix well. Purée the butternut squash and plate.
3 Fry the beetroot and Jerusalem artichoke until they become chips.
Method 1 Make cuts on the half of the butternut squash, season with spices, pour olive oil and bake at 160 degrees for 25-30 minutes.
2 Bake the milk in the oven at 160 degrees for 3 hours, then let it cool down to room temperature. Add yoghurt and set it aside in a warm place for another 8 hours.
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Baked pumpkin with the chips of Jerusalem artichoke and beetroot, pumpkin seed oil and homemade fermented baked milk, served with a show presentation
250g half a medium-sized butternut squash 1 tbsp olive oil 5g 10gspicespumpkin seeds 30g salted cottage cheese 30g milk (3.5%) 60g full-fat yoghurt 2 tbsp pumpkin seed oil 15g beetroot, sliced 15g Jerusalem artichoke, sliced Pumpkin from the oven
4 Roast the pumpkin seeds until they turn golden brown.
6 Add the other ingredients, and pour the homemade fermented baked milk on top.
150g rabbit 2 savoy cabbage leaves 60g celery root 60g parsnip root 30g carrot 15g butter 15g parmesan cheese 3 tbsp cream
6 Purée the carrot. 7 Serve the dish as displayed. Rabbit sicheniki with carrots and onions wrapped in roasted savoy cabbage served with roasted porridge of celery roots and parsnip. Cooked like a risotto with cream and butter, it’s served with spicy cream of young carrot
5 Wrap balls of the minced rabbit in cabbage leaves. In a saucepan, combine the baked roots of the vegetables, add oil, and bring to a creamy consistency, then add cheese.
Rabbit Sicheniki with roots porridge Method 1 Grate the roots of the celery and parsnip, on the medium grater and bake.
2 Roast the rabbit with the carrots, spices and cream in the oven, disassemble from the bones, and divide the meat.
3 Blanch the Savoy cabbage leaves. 4 Mix the rabbit meat in the sauce in which it was prepared.
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THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION
ROKATHEWAY 41Edition 58 / The Pro Chef Middle East THE SEASON
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Slovakian-born Libor Dobis, Corporate Chef at the award-winning Japanese robatayaki concept ROKA, began his culinary journey in London in 2004, where he worked at the Italian restaurant I Sapori by Stefano Cavallini. With a passion for South-East Asian flavours and cooking techniques, Libor went on to work at celebrated restaurants such as Nobu, Nahm and Naamyaa by Alan Yau. In 2014, Libor joined the ROKA family, working at the Mayfair and Canary Wharf locations, climbing the ranks to become Head Chef. Taking on the ROKA Executive Head Chef position in Dubai in 2019, Libor was named Corporate Chef soon after. He currently spearheads the team at ROKA’s latest opening in Riyadh. Here he shares two of his favourite recipes from the new outpost
THE SEASON
4 Put the potato flesh through a fine sieve to make the mash.
2 When hot, remove the outer skin into two pieces and leave it aside.
42 The Pro Chef Middle East / Edition 58 4 XL Idaho potatoes Vegetable oil 50g butter 50g milk 50g full cream Flakey sea salt Black pepper Yuzu sour cream 100g sour cream 5g green yuzu kosho 10g yuzu juice, unsalted Serves 4 ROKA baked potato, yuzu cream and chives
6 Fold the cream mixture through the mash until smooth. Add salt and pepper to your taste.
Method
1 Season the potatoes with oil, salt and pepper. Wrap in aluminium foil and bake at 180C until fully cooked, they should be soft to touch (90 minutes approx.) Remove the foil and set aside to rest for 20 minutes.
7 Whisk all the yuzu sour cream ingredients together until smooth and chill, to allow to set.
8 Place a nice scoop of mashed potato in the center of your serving plate, and lay the crispy skin on top. Add a spoon full of yuzu cream on top and season with shichimi chili pepper.
3 Deep fry the skins at 150C until golden and crispy and reserve until needed.
5 Heat the cream, butter and milk in a saucepan and bring to the boil.
5 Slice the green part of the spring onions and serve on top of the beef with a few extra sesame seeds. Serves 4
2 Remove into a large bowl and whisk in the remaining sauce ingredients, adjust seasoning with salt and cracked black pepper.
3 To prepare the dish, prep the beef fillet with a little vegetable oil and season well with salt and pepper on both sides of the steak. Grill the steaks over a very hot charcoal grill.
Spicy yakiniku sauce 50g green chilli, sliced with seeds removed 10g red chilli, sliced with seeds 60g ginger, skin removed and sliced 10g garlic, peeled and crushed 50g red miso paste 80g reduced salt soy sauce 400g mirin 10 lime zest 30g roasted Japanese sesame BlackSaltseeds pepper
4 (200g) beef fillet steaks Vegetable oil 4 green spring onions
Method 1 Process in a blender the chilli (green and red), garlic, ginger and ½ the mirin, and blitz until a paste is formed.
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Spicy beef fillet with ginger and spring onions
4 Sear each side of the steak on the hot grill or pan, then brush with the yakiniku sauce and keep turning. Cook to your desired cooking degree. I suggest cooking to medium-rare, about 2-3 minutes on each side, and rest of the grill for 3 minutes. Brush with sauce before slicing. Slice into thin strips and place on your serving plate. Brush again with sauce.
Renowned for his exceptional presentation and exemplary flavours of authentic Adriatic cuisine, Marko Zivkovic began his career at Regent Porto Montenegro as a Chef de Partie in 2015 and is now the Executive Chef. His wealth of experience stems from his time at numerous resorts along the Montenegrin coast and on luxury cruise ships, where he perfected his fishing skills and finessed a plethora of traditional Adriatic dishes and Japanese cuisine
A TASTE
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ADRIATICTRADITIONALOFCUISINE SUPPLIEDPhotographs
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For the roulade 180g turbot fillet, skinned 1 cube unsalted butter 2g transglutaminase 2 pinches of salt Root vegetables & Mushroom cannelloni 10g celeriac 10g parsnip, peeled 10g shallots 10g carrots 3g salt 2g white pepper 40g button mushrooms 3g fresh sliced truffle 20g grana Padano cheese, grated 10g heavy cream Cannelloni dough 70r flour (preferably 00) 2 egg yolks 5ml water 2ml olive oil 2g salt Beurre blanc with chives 120ml reduced to 1/3 nonalcoholic champagne 10g shallot 5g fresh thyme 100g unsalted butter 10g fresh chives, finely chopped
2 Sauté the onion in a little olive oil, add the root vegetables and mushrooms, season with salt and pepper and sauté until the vegetables are 70% cooked. Cool then use to fill the cannelloni.
4 Put the shallots in a saucepan and gently soften, add the thyme and the non-alcoholic champagne, and reduce everything by two-thirds. Strain the mixture with a fine sieve and put everything back into the saucepan and place the saucepan at a medium temperature. Slowly add the cold cubes of butter while constantly stirring to thicken. Once thickened take the sauce off the heat and before serving, add the fresh chives to the thickened sauce.
3 To make the cannelloni, combine the flour with egg yolks, water and olive oil and knead until a smooth, pliable dough is obtained. Leave the dough to rest for an hour, then roll out the dough, cut it to the appropriate size (10x10 cm) and fill with the sautéed vegetables. Combine cheese and heavy cream to cover the cannelloni before baking in the oven for 6 minutes at 200 degrees. Scatter the sliced truffles on top just before serving.
1 Cut the fillet of turbot lengthwise, and season. Sprinkle with transglutaminase, add the butter and roll tightly in cling film and tighten on both ends. Vacuum-seal the roll and cook in a sous vide for 20 minutes at 56 degrees. Before serving, mark both sides of the roll with a sprig of thyme on butter in a pan.
Turbot Roulade/Root Vegetables & Mushroom
Cannelloni/beurre blanc with chives
Method
Arugula pesto 100g fresh arugula 5gr heavy cream 10g parmesan cheese, finely 7g2ggratedsaltcashew
3 Blanch the fresh arugula and then cool quickly in cold water. Put it in a blender and add the parmesan, cashews, heavy cream and salt. Blend well until you get a creamy texture.
Poached prawns 180g shell on prawns 100ml water 50ml non-alcoholic white wine 5g fresh thyme 5g salt Orzo pasta 40g orzo pasta 300ml water (for cooking 5gpasta)salt For seasoned pasta 10g celeriac 5gr shallot
Prawn & Orzo Method
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4 Combine orzo pasta with arugula pesto and add the celery and shallot. Season with salt if required.
nuts Tangerine pearls 100ml fresh tangerine juice, reduced by half 1g 200mlagarcold olive oil
2 Cook the orzo pasta in boiling salted water and once cooked, drain and place back into a saucepan with cold water. Drain again.
1 Boil water and non-alcoholic wine with the fresh thyme in a pot and add the salt. As soon as it boils, remove it from the heat and add the prawns and leave them to simmer for about 3-5 minutes. Then take it out and cool in ice and water. Pat dry and marinate in olive oil, lemon juice and season with salt and white pepper.
5 Add the agar to the reduced tangerine juice and heat. Cool slightly and pour into a kitchen squeeze squirt condiment bottle, then slowly pour drop by drop into a container with cold oil. The beads will fall to the bottom of the bowl. Strain, wash gently in cold water, drain and it’s ready for use.
THE SEASON
A unique opportunity to present your product to the region’s top foodies. Bringing together over 400 culinary enthusiasts, the best of chefs and hospitality industry professionals, the glamorous gala dinner and awards will commence with a reception area, where you can showcase your finest food and beverage offerings at a dedicated Tasting Station. Exhibit your brand at the BBC Good Food Middle East Magazine Awards 2022 Brand benefits: • Logo and partner title on pre-event branding including EDM’s and Adverts in print. • Invitations for 2 guests. • The option to present one winner’s award on stage. • Coverage of the Event and photo of your display station in the post-event print issue of BBC Good Food Middle East. Limited spots are available. For more information, email info@cpimediagroup.com GET IN TOUCH FOR EARLY BIRD RATES! EVENT PARTNER TROPHY SPONSOR HOSTED BY ORGANISED BY
ON THE PASS / SWEET ENDING SARDINIA, ITALY
The largest under ocean restaurant Only BLU has opened at OBLU SELECT Lobigili & OBLU XPERIENCE Ailafushi. Diners are invited to an unforgettable culinary journey beneath the ocean, surrounded by blue hues and a vibrant flow of marine life. Diners descend 6.8 meters below sea level, passing by an open kitchen showcasing the chefs’ artistry in an inviting display. A horseshoe-shaped design ensures every table has its own window view of the coral reef.
VIETNAM THE MALDIVES Azerai Ke Ga Bay has introduced a new culinary experience, the “Monastery and Iconic Fruit of Binh Thuan” which includes stops at an exotic dragon fruit farm, the culturally rich Ta Cu Mountain, and local salt fields for a unique experience. The culinary team at Azerai Ke Ga Bay is renowned for crafting local delicacies with offerings from the sea.
Heading to Italy this summer? Zuma has opened its second outpost at Costa Smeralda, Sardinia. The seasonal venue will bring the world-renowned contemporary izakaya concept by Rainer Becker to Porto Cervo. Located on the top two floors of the Cervo Tennis Club, Zuma Porto Cervo will offer a rooftop destination with an open view of the marina.
THEAROUNDWORLD Here’s celebritywhatchefs and restaurateurs are up to 48 The Pro Chef Middle East / Edition 58
theprochefme.com WHERE FOOD AND CHEFS COME FIRST