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    How Cédric Grolet has garnered cult status for its skillfully crafted bakes

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    Life

    by Camille Macawili
    3 hours ago

    With a dedication to creativity and quality, Cédric Grolet’s eponymous patisserie has garnered cult status for its skillfully crafted bakes – online and offline.
    What do the first 30 minutes of your day look like, your morning routine?
    My morning routine is very sacred and is an essential part of my day – I start the morning with a one hour-long workout, for that boost of creativity and mental clarity.
    There is a growing appetite for independent bakeries and artisanal bread and pastries. What is driving this?
    Consumers are increasingly seeking handmade and locally sourced products with a unique flavour profile and higher quality. The result is not only a delicious product but one that is visually appealing. The artisanal element is the main pillar in baking when it comes to preparing such delicate yet beautiful pastries. That’s why we have chosen to incorporate laboratories in each of our shops, to ensure we master and preserve the craft with a precious human touch.

    How have you found social media has supported (or hindered) scaling the business and personal brand growth?
    Social media has become a powerful tool, especially nowadays with its ability to connect people from all over the world. I run my personal Instagram page myself, with flair and spontaneity, and it has allowed me to share my passion with a global audience and collaborate with renowned international artists and chefs. I have found it to be an essential way to not only build and expand my business, but also connect and engage with my audience and like-minded people, by creating compelling content doing what I love. In terms of artistry, you’re known for incorporating fruits and floral flavour combinations.
    How do you consider each element and ingredient that goes into a pastry and where do you get inspiration from?
    I draw inspiration from my environment, nature, travel, culture, and design… everything is a source of inspiration for me. The fruit and flower cakes are mostly inspired by the seasons and have a very special meaning to me. Fruit in general played a big role in my upbringing as I was a given a piece of fruit before I set off to school each day, and I picked fruit for pocket money during the weekends, while the flower cakes are inspired by my mother, who used to say, “With a simple flower, you can conquer the world”.
    How do you balance your business side and creativity?
    Creativity is the very essence of my profession and plays a big part in driving the business. Having the time to reflect and be creative is what allows for the disruptive work and ideas to come alive. It’s an on-going process, and there would be no business without creativity.
    What have you learnt in the brand building process and what advice would you give to those wanting to carve out their own pioneering career path?
    Each stage in my career has taught me so much at every level. Some of the people in my team have been with me for over 10 years, and I’m extremely proud and appreciative of that. My advice would be to surround yourself with like-minded individuals that can support and guide your growth during every step of the way.

    The culinary journey experience at Cédric Grolet at The Berkeley is exceptional – can you expand on how you’ve achieved this in such a location?
    The approach we took with the patisserie at The Berkeley is similar to the Parisian boutiques, offering signature creations that are adapted to the location and customers, while maintaining the consistency of quality and flavour across all stores. The overall experience is a combination of location, design, choice of crockery and materials, all working together. The patisserie was designed by Remi Tessier and includes a pastry “lab” with stainless steel and gold detailing in the ceiling to give it that elevated patisserie experience in the heart of London. The patisserie’s walls are also carved with flowers and lemons to rep- resent the union of the fruits and flowers that are reflected in my creations. We also crafted a special knife, which has been designed to perfectly cut through the pastries. For guests that want more than a take-away experience, we also created a series of dining moments that showcase the creations throughout the evolving seasons. The Chef ’s Counter, which sits within the patisserie, allows guests to experience a signature tasting menu of five sweet and one savoury pastry complemented with bubbles.

    Where do you source your ingredients and how does this add to the experience at The Berkeley?
    All the ingredients I use, from flour to fruits are freshly sourced to get the best possible flavours and raw materials to ensure the best quality and authentic experience.
    Image: Supplied
    Your social media content is engaging – did you start out creating them alone?
    I started creating the videos on my own because I thought it would be an interesting way to showcase the pastry-making process, but in a fun and engaging way. Up until a few months ago, I was editing my videos on my own, but then I decided to work with people internally – it’s a team effort.
    How does it feel to have contributed to making pastries desirable?
    I am extremely proud of what we have accomplished and being able to raise awareness and highlight the artisanry and mastery of French patisserie on an international scale, in a charming yet authentic way.
    To you, which is the most special and creative piece you’ve created to date and how was it received?
    This is a difficult one for me – I simply cannot choose, it’s like ask- ing a parent who their favourite child is. Each creation is unique and personal, from the signature viennoiserie to the viral croissants. I prefer to leave this question for my customers to answer, based on their special taste and preference.
    – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
    May’s – The Creativity Issue with Tiffany & Co. – Download Now
    Images: Supplied and Instagram @the_berkeley More

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      12 restaurants where you’re most likely to spot someone famous in Dubai

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      Lifeby Sarah Joseph3 hours ago VIEW GALLERY/ 12 IMAGESDubai is never short of celebrity hotspots to dine at.While being a popular hotspot for tourists worldwide, these note-worthy eateries in the emirate have also hosted some famous celebrities becoming spots where you’re most likely to bump into a Royal or an A-lister.– For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and InstagramImages: Supplied & Feature Image: Instagram @Gaia @chefizu More

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      Chef Tom Allen on helming Heston Blumenthal’s Michelin-star restaurant Dinner in Dubai

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      Emirates Man

      by Joelle Albeaino
      3 hours ago

      Chef de Cuisine Tom Allen of Michelin-star restaurant, Dinner, by Heston Blumenthal talks to Emirates Man about his culinary journey so far and his current stint in Dubai.
      Can you tell us a bit about your background and how your culinary journey began?
      I was born and raised in Cheltenham, a small town in Gloucestershire, England. In 2001, I began my first full-time role working at Lumiere, a small 30-cover restaurant in Cheltenham as Chef de Partie. Working there at such an impressionable age, I learned the values of hard work and dedication and it was during this period that I met Ashley Palmer-Watts, who was at the time the Head Chef of Heston Blumenthal’s The Fat Duck. In 2005, I made the move to The Fat Duck restaurant working with an incredible team where I developed a passion for the many processes of the prestigious three-Michelin-starred kitchen. I then joined Dinner in 2009 assisting Heston Blumenthal and developing the historical dishes that they would open the restaurant with, working alongside food historians and museum curators to bring Heston’s vision to life. In 2019 I then took on the role of Head Chef – Dinner London.
      What or who has been your biggest culinary inspiration throughout your career?
      Before I started my career, my parents inspired me. My mum was a stay-at-home mum, so we would always cook together in the kitchen and my dad would grow fruit and vegetables in our garden. Cooking at home was a way to bring the family together and is where I formed an emotional connection with food. My main inspiration since being in the culinary world would have to be Heston Blumenthal; he has been my main inspiration. His profound outlook on cooking, along with his approach to food, flavours, and storytelling has always amazed me. I’ve had the opportunity to work directly with Heston for more than 14 years, and this has had a real impact on the way I approach food.

      Could you describe your signature style that sets you apart from other chefs?
      My style as a chef is twofold, there’s my approach to cooking and discovering dishes from the ages and bringing them to the modern pallet, to how I manage and work with my team, boosting morale and garnering camaraderie. At heart, I am a perfectionist, and every intricate detail must be met to the highest of standards – this is across everything I do. That said, my culinary style is forever evolving and that is a testament to how I have been mentored by such an innovative teacher, that is Heston. It starts with sourcing great quality ingredients and having an amazing team to bring the dishes to life. At Dinner, we always tell the story behind each dish to give it authenticity, that point of difference, and reference. That’s why we search for historical links and work with historians, museum curators, and people who are passionate about food history to help bring all those components together, which we can then use when applying our techniques and methodology to provide a genuine story that that we can deliver to our guests.
      What eventually brought you to Dubai?
      Before I came to lead Dinner by Heston Blumenthal in Dubai, I was overseeing Dinner in London. Heston had instilled immense trust in me to carry and drive his concept further, from the development of the dishes to overseeing the entire team. Years of dedication and commitment resulted in the opportunity to come to Dubai, to bring the concept here, and to make the restaurant a success. It was thrilling, and equally inspiring to come to an exciting new market like Dubai, which at the time was receiving global recognition for its culinary landscape.

      Dinner by Heston Blumenthal was awarded a Michelin star – what does this mean to you?
      To receive a star after being open for a very short period of time, we were completely overjoyed at the award and very proud and very honoured to receive the recognition from the MICHELIN Guide. It means a lot to me and the team; our hard work and dedication have been recognized by one of the most prestigious names in the culinary world. It’s given us a major boost to continue pushing our boundaries and raising the bar.
      Running a Michelin-star restaurant requires meticulous attention to detail and maintaining exceptional standards. How do you stay on top of that?
      We uphold Michelin-star standards through meticulous processes, ways of sourcing products, menu creation and service excellence, but the backbone to the success comes down to the team and passion. I’ve always been passionate about harvesting authentic culture and making sure that we are a collaborative force working towards the same goal. I’ve put in place a regular training session, where the team not only tests their skills but encourages them to be creative and experiment in the kitchen. My team must be happy and motivated because, at the end of the day, the level that we work at is hard enough, and so I want people to wake up in the morning after their days off and feel happy and inspired about coming to work.

      In your opinion, what is the hero dish at Dinner by Heston Blumenthal?
      Looking at the menu at Dinner by Heston Blumenthal, we celebrate hero dishes from the ages, so it’s hard to choose one. From our starters, the Meat Fruit is the most iconic, there is a sense of playfulness, and it shows that things aren’t quite like what they seem (something Heston would always say). When you finish your dining experience two desserts stand out the most. You have our Tipsy Cake (c.1858), which historically takes the lead from the arrival of the first pineapples to the English court in 1700. It’s served with slices of roasted pineapple that have been slowly roasted on a spit for up to six hours. How it’s roasted is really interesting, our pineapple rotisserie is driven by our ‘The Dinner Escapement’ (clock), which is a breath-taking installation in the centre of the restaurant, its pully system reaches across the dining room and to the kitchen, to turn the rotisserie. Then we have our showstopper, which was inspired by one of the world’s first innovative chefs, the theatrical table side Liquid Nitrogen Ice Cream Trolly (c.1901). This is inspired by the work of Agnes B Marshall, a 19th century culinary entrepreneur, also known as ‘the Queen of Ices’ for her work in the development and design of ice cream production and storage.
      Finally, what is the future for Chef Tom Allen and Dinner by Heston Blumenthal?
      Despite only being open since earlier this year, we have achieved a great deal of success already and this is just the beginning for us. Our focus right now is building the team, enhancing the experience for our guests, and ensuring that we’re driving Dinner forward as one of the world’s most unique and exciting award-winning restaurants. We look to launching and showcasing many more dishes from history, and to story tell them through the language of taste and flavour.
      For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied by Dinner by Heston Blumenthal More

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      Chef Gregoire Berger of Michelin-star restaurant Ossiano talks about his culinary journey

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      Chef Gregoire Berger of Michelin-star restaurant Ossiano talks to Emirates Man about his culinary journey, early success as a chef and his ocean-inspired restaurant in Dubai.
      Did you always want to be Chef? How did it all begin?
      I come from Brittany, which is in the West of France. It’s a beautiful place on the seafront where everything is centred around unique and regional products; Brittany, of course, is most famous for its seafood. Here is where everything started for me as a chef. I spent my younger years cooking with my mother and grandmother in the kitchen, and I quickly became accustomed to quality ingredients. When I was 16 years old, I realised that I wanted to become a chef, and after many years in my mother’s kitchen I wanted to see what it would truly be like working in a restaurant’s kitchen. So, I took on an apprenticeship at La Closerie de Kerdrain, a gourmet restaurant in Auray created by Martine and Fernand Corfmat. Walking into that kitchen was a magical experience for me, that is when I knew that I would never look back.
      Talk us through your culinary background.
      After my apprenticeship, I went on to train under many of the world’s leading culinary talents at several acclaimed Michelin star restaurants in France, to large luxury resorts around the world, including Paul Bocuse, Roger Verge, and the late Gaston Lenotre, as well as Frederic Robert at la Grande Cascade Paris. I also took time to master my craft under Pastry Chef Gilles Marchal and Chef Michael Nave, the right arm of Pierre Gagnaire and head chef of Balzac. My next major career move was when relocated to the Middle East, where I took the reins of Ossiano – the rest is history.

      What brought you to Dubai?
      I’ve always been travelling. I left France when I was 20 and I moved to Florida, USA. While I was waiting to go to Florida and working in a two Michelin starred restaurant in Spain, I met a guy who became one of my mentors. He had an opportunity for me to come to Morocco as a sous chef after I spent two years in the USA. My parents had divorced, and my mother was in Morocco, so I thought it sounded great. I went to Morocco and got married, it was destiny. Afterwards, I came back to Paris to work at La Grande Cascade but decided Paris wasn’t for us, so we moved to Asia. We wanted to move to Singapore. That was my dream at that time because I thought that it was a great place to grow, and I was amazed by the quality of life. But I always heard that it was easier to move to Asia after spending time in an English-speaking environment such as Dubai or London. Dubai was booming at that time. So, I say you know what? Let’s move to Dubai. I found an amazing opportunity where I stayed for a year and then came to Ossiano. But yes, originally, Dubai was just meant to be a bridge to move to Asia.
      What inspires you when creating new dishes or menus?
      Everything inspires me. Architecture, poetry, the aquarium at Ossiano, colours, shapes, textures, music – I love rap music. I compare one of my favourite rap artists, Furax Barbarossa, to a three-Michelin star chef because the more you listen to one of his songs, the more you understand what he is saying and the more you realise how perfectly it is made – there are layers upon layers in his compositions and it’s only after you’ve heard one 50 times that you realise how powerful it is! His music is very personal, and he doesn’t follow any rules; that’s because with real art there are no rules. I’m also really influenced by beauty. I want everything to have a sense of beauty and I always want to recreate that moment that you see something truly beautiful for the very first time.
      How would you describe your culinary style and approach to cooking?
      Storytelling is at the heart of everything I do. The menu at Ossiano reflects the romance of my own life, as chapters of a book. I take experiences and memories from my travels and turn them into unforgettable dining experiences. Throughout my menus and culinary creations, you will see a common theme, which is how I pay homage to the oceans and my travels, I have also always had a lifelong respect for seasonality, terroir, and sea foraging, and this can be seen in many of the dishes that we present to our guests.

      You’re the youngest and only chef in the country to be featured in the top 100 in the Best Chef Awards for five consecutive years. Tell us more.
      It is an incredible honour to receive such an amazing, global accolade, consecutively. Every time we take home an award whether that’s for me as a chef or for Ossiano, it motivates me to push boundaries further and to innovate further.
      You showcase in your dishes some of the best sustainably sourced produce from around the world. How important is this to you?
      Sustainability is a big topic in Dubai, where everybody tries to use local products. Personally, I believe it’s more consciousness through food. For instance, we have this dish using langoustine where we use the full langoustine from the head to the tail and then the plate itself has been recycled and then we tell the story of the landscape, basically the food helps us to create a kind of story for people to realise something relating to sustainability. When we speak about sustainability, everybody would think, OK, let’s take a product that is sustainable, which we do in every course. But it’s also how you can impact people to ensure that they themselves will be sustainable, which has a bigger impact, like a web. We can make sure that people will themselves try to be more sustainable, which has more impact than only being sustainable ourselves. That said, at Ossiano we always use seafood that’s found within 50km of a coastline, this is something that is ingrained in our DNA.
      What is the hero dish at Ossiano?
      It’s hard to choose one hero dish because we are always innovating the concept of Ossiano, where the experience is a tasting menu. The dining experience features nine to eleven waves including the option of wine pairing. Ossiano is about storytelling and so this style of dining experience allows the front of house team the time to spend with the guests so they can guide them through the journey properly.

      What does the future hold for Ossiano?
      What doesn’t the future hold! We have so many exciting ideas and plans that we can’t wait to share. We, of course, will continue to perfect our craft and the overall dining experience, with the goal of achieving more Michelin stars, climbing higher on global lists, and drawing in people to experience dining like never before. One of my main goals is to continue bringing some of the biggest names in the culinary world to Ossiano for collaborations. I love working with other chefs, and we have already seen a packed schedule of culinary names that I really respect. I only ever work with people who share the same passion as me, the same vibe and we have some great partnerships in the pipeline. This year I have had the pleasure of collaborating with five of the world’s most acclaimed chefs, including the globally celebrated chef Esben Holmboe Bang, to one of Copenhagen’s most exciting chefs, Eric Vildgaard of Jordnær, who has two Michelin stars and was on The World’s 50 Best Restaurants List 2022 at No. 38, Joan Roca of three Michelin-starred restaurant, El Celler De Can Roca, Australia’s most celebrated, ethical, seafood chef, Josh Niland. My next and final four-hands of 2023, which has been perfectly planned to end what has been a year filled of culinary highlights, will be with one of Spain’s most influential chefs, Andoni Luis Aduriz of Mugaritz, which has two Michelin stars and inclusion in The World’s 50 Best Restaurants list 2023 at No. 31. Over the years Andoni has built a reputation for curating some of the world’s most iconic dishes including edible stones, glazed garlic, and the Michelin Man.
      For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied by Ossiano  More

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      How Kelvin Cheung’s Dubai restaurant Jun’s is transforming the world of fusion flavours

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      Known for his versatile cooking techniques, chef Kelvin Cheung is known for capturing the nostalgic flavours of North American Asian dishes.
      This globe-trotting chef has travelled the world and now opened Jun’s situated in the heart of Sheikh Mohammed Bin Rashid Boulevard with delightful dishes to indulge in.
      Known as a third culture chef, Jun’s invites guests from the globe over to indulge in delectable delights with a menu that takes fusion cooking to the next level.
      To see his journey as a chef, Emirates Woman, speaks to Chef Kelvin to delve into how it all began.
      Talk us through your career.
      Both my father and grandmother were chefs, so I spent a lot of time growing up around cooking. I have vivid memories of my father’s traditional Hong Kong style Cantonese restaurants in Toronto and Chicago where I would always help in the kitchens, so I suppose my culinary career started here! After mixing with well-respected chefs and mentors while living in Chicago as a young adult, I joined Kendall College of Culinary Arts. During my time there, I placed in the San Pellegrino Rising Young Chef competition which was one of the biggest confidence boosts in my career, and when I realized that I could cook for a career. During that contest, I met a prestigious chef who offered me an unpaid internship in Belgium, which I happily accepted. This was a huge risk, leaving the family business for the first time to move to a different country on a different continent to a restaurant that I knew nothing about. On top of this, neither my mother tongue Cantonese nor my second language English were spoken – only Dutch and French. This was a kickstart to my foundation of classical French cooking. Following my return from Belgium, I took on leadership roles in Canada and America. This path eventually led me to a six-month contract in India, which turned into nearly a decade of me living there! Then in 2021, it all began and here we are in Dubai, with our recent adventure, Jun’s.

      What inspired you to launch Jun’s in Dubai and enter the culinary world?
      I remember the first time I ever visited Dubai, it was in 2016 and I was on a market analysis visit. Five years later, I moved to Dubai in May 2021 after seeing the hospitality industry crash due to Covid. Neha Anand of Three Layer Hospitality reached out to me about moving to Dubai to open our dream restaurant, and at that point, I was very intrigued! I was already aware of the expected up-and-coming hospitality scene in the Middle East and wanted to be a part of it.
      You’re a third-generation chef, how did it start for you?
      My first memory of food is folding fortune cookies and pressing almond cookies in the basement of my father’s restaurant in Toronto with his head baker when I was around three or four years old. My elder brother and I would spend most mornings under the watchful eye of the baker, helping with small tasks while my immigrant parents worked hard to build a new life for us in North America. While I am heavily influenced by my father’s love of cooking and flair for hospitality, the person who had the most impact on my culinary journey is my grandmother, who came from Hong Kong to help my father in his first three restaurants in Toronto, and I cannot remember a meal that was not perfect. There is something magical about her cooking and at 103 she still leads a kitchen like a head chef. Her first job was back-breaking labour in a Lime Quarry in Mainland China, and she eventually escaped poverty after meeting my grandfather who was a University Basketball Coach. Together they moved to Hong Kong and openedmultiple successful, hole-in-the-wall eateries. Their love of food and basketball is honoured at Jun’s during our biweekly Basketball and Breakfast team days.
      You focus on seasonal, local and sustainable ingredients from Hong Kong, Canada and India. How do you source these and fuse them so successfully?
      Over time in my career, I began to realise that there were no rules, no borders, and no boundaries when it came to cooking. I started listening to instinct rather than the old-school rules of using specific ingredient combinations that were taught in culinary school. The focus is on respecting and using the local seasonal ingredients and creating dishes and recipes that let the beauty of each ingredient shine.

      The restaurant is known for its eclectic dining experience – can you expand on this?
      The vision of Jun’s was to create a space that is the go-to place for every occasion, where you know you are guaranteed an unforgettable experience with delicious food and drink. Jun’s should be the place that you go when you are hungry, the place where you go for a drink and a snack, the place for date night, and even the place for special occasions and celebrations. We want Jun’s to bring joy to all our guests, no matter the reason. Jun’s is also third culture cooking, where every dish has its own story. Jun’s is my life on a plate – American Asian in a modern progressive format, which is why I want guests to feel like they know me after listening to the different journeys of flavours and reasoning behind each dish.
      How has your background and culture been represented in the food?
      While we now refer to our food as ‘fun, inventive cooking without borders’, it is still North American Asian at heart. Growing up in North America to immigrant parents, I lived in a dual world. There was not much diversity at my school, so outside of that, I sought refuge in the Asian communities that lived around China Town. During the menu development process, I was trying to label my food and the only thing that felt right was that it did not fall under one of the existing labels. I then decided on North American Asian, a distinct cuisine. The food incorporates easier-to-source ingredients and does not limit itself to tradition as it explores different flavour combinations. We always hear that food unites us, and this is true to some extent. However, speaking as a son of immigrant parents, it also divides us. Throughout history, immigrants have always been incredible at improvisation, adaptation, and invention in the kitchen. This is why I think you are now seeing such a big rise in third-culture chefs. We are all cooking what we know, the adapted version of culture using ingredients and techniques that were possible in our new home countries that were a world away from our culture.
      What was your though process when designing the menu?
      When building menus, I like to think about the menu as one meal, a meal that is balanced in flavour profiles as well as dietary needs to complete a full experience. Whether it be a full five or six-course meal or just a night where you want to come in to relax and have some small bites, Jun’s has you covered. My menu is an ode to the North American Asian food I grew up with, served in a modern format. I have reimagined my favourite dishes and flavours from across the entire continent and tell my story through each of my dishes. This is why you will see Chinese flavour combinations using French techniques that I learned during my time in Belgium, and the opposite too. You’ll find dishes that are considered traditionally European, like Burrata or Rigatoni paired with unusual flavours like mapo. Just in case the food does not convey the message, our team members take storytelling seriously while walking guests through the Jun’s experience.
      Which for you are ‘The Hero Dishes’?
      Honestly, my dishes are just like children… you do not have favourites! Each dish has been crafted with love and passion, respect for the ingredients, and simplicity without gimmicks. However, if I absolutely had to choose, one of our hero dishes would be our famed Rainbow Heirloom Carrots. This is a true third culture cooking dish, inspired by a very American core childhood memory of mine, incorporating Asian flavours and essence. During primary school, my mother fell in love with bagels topped with cream cheese and smoked salmon, which inspired me to recreate that same smoky flavour profile in a vegetarian form. Another hero dish would be our delicious Scallops & Corn. Growing up in Toronto, I spent a lot of my time in the summers picking fresh vegetables, including my favourite, peaches and cream corn. This is a fond memory of mine and is the reason I created this corn dish, paired with fresh Hokkaido Scallop and homemade Yuzu Kosho over crispy sushi rice. Lastly, our Baked Alaska Tiramisu Mochi was inspired by a childhood memory where I befriended two coffee shop owners at a skating rink below my father’s largest restaurant. He would not want me in the way during his service, so I used to visit the ice rink and coffee shop instead, where the owners would gift me hot chocolate with extra marshmallows.
      How has the UAE’s diverse nature contributed to the range of flavours in your dishes?
      The diversity in the city makes it an incredible opportunity to offer a wide range of flavours, textures, and truly push culinary boundaries. There is something for everyone in Dubai and someone in the audience for every type of restaurant. As the food scene in Dubai offers top-quality food and service in every corner of the city, it keeps my team and I motivated to deliver excellence with every experience. There are very few places in the world that cater to such a diverse set of people. With that being said, when creating a menu, I have to ensure we have options for everyone, to allow an inclusive experience for all diners. Every menu offers over 50 per cent vegetarian options while being sensitive and adaptable to allergens like gluten and dietary preferences like vegan. Balancing a menu and dishes to be as creative as possible while also keeping in mind affordability and approachability is a skill I have practiced for years and that is what will keep us in business.

      What’s next on the roadmap for Jun’s?
      We have big dreams, as always, but I have read somewhere that research suggests that telling people about your big goal won’t increase the chance of succeeding at all. On the contrary, the more people you tell, the less likely that you’ll succeed. So, for now, we will keep it under wraps, but will definitely keep you all posted when we are ready!
      This is The Trailblazers Issue – to you, what does it take to be a trailblazer?
      The trailblazer vision may be seen as different or diverging from what the rest of the world is doing but having the courage to continue and push on, is what truly defines being a trailblazer. A trailblazer needs to believe and have unwavering faith in what they are doing. It may not be the easiest path, nor the fastest path, but the person needs the grit and determination to never give up. They may fail and fail again, but to persevere and keep the vision is key to what a trailblazer can achieve. Failure is instrumental to building your character and your empire.
      September – The Trailblazers Issue with Amira Sajwani – Download Now
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

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      Chef Schilo van Coevorden on finding an intersection between French and Asian cuisine

      by

      Emirates Man

      by Ruman Baig
      33 mins ago

      Schilo van Coevorden, a chef nurtured in the traditions of classical French cuisine, was captivated from an early stage by the alluring aromas and unique textures of the Far East.
      Through Taiko, he transforms his creative impulses into tangible culinary artistry. Alongside a dedicated team hailing from China, Japan, and beyond, Schilo upholds authenticity as the cornerstone while embracing the boundless realm of creativity.
      Prioritizing freshness and exploring explosive flavors, his dedication mirrors that of a passionate artist. In a detailed chat with Emirates Man, he talks about his career trajectory and the importance of orchestrating an unparalleled dining experience for his guests.
      Can you share more about your experiences working in different Michelin-starred restaurants across Europe and Asia and How did those experiences shape your culinary style?
      By education, I was taught classic French cooking and started working in restaurants that had kitchen following French cooking style. Growing up as a chef, I believe that the baggage makes you a chef – more baggage, the wider the palate, flavours, colours, techniques and smells you will have. Born and raised in Amsterdam, the influence of my father was very strong, as he was in love with Japanese garments and culture. There was very little Japanese cuisine in Holland in the ’80s and ’90s. I felt the labels of Asian food products looked amazing so I went to Asia to learn more about it and I became a French trained chef in love with Asian flavours that led me to where I am today. I believe that in my pervious life, I was a sushi chef or a sumo wrestler.

      What inspired you to focus on Asian cuisine and merge it with local, seasonal produce to create your concept at Taiko Restaurant. How do you ensure that the fusion of cultures comes through in your dishes?
      Being a chef of a hotel, I got the opportunity to create a new concept. The time was right for Amsterdam to open a restaurant where you mix with the respect of Chinese, Japanese, Thai and Korean cuisines. There is also both restaurant and bar in Taiko Amsterdam and Japanese spirits, cocktails, Japanese food flavours have become popular such as wagyu and sashimi. Instead of importing ingredients from Asia, I use local ingredients that are fresh and in best quality mixed with Asian ingredients, and nowadays ingredients like wasabi, ginger, vanilla is grown in Holland so we don’t have to import everything. In Holland they grow wasabi, ginger, vanilla so don’t have to bring every ingredient from anywhere else.
      With your extensive culinary background, how do you strike a balance between creativity and maintaining profitability within your Food and Beverage division?
      In Amsterdam, Taiko is situated to next to top three museums – Rijksmuseum, Van Gogh Museum and Modern Arts Museum. I am jealous that museums operate with sponsorships. Taiko is run by business and bringing good food and service in a very competitive market. We still have to make money in order to operate the restaurant. Every decision we make in the end is business and not charity. Sometimes it is difficult and it’s a challenge for every chef and restauranteur around the world.
      Can you provide insights into how you collaborate with local suppliers and farmers to source fresh and seasonal ingredients for your dishes?
      I work with growers who planted seeds for salads, herbs and vegetables and I even tell the fisherman to have a more Japanese approach of catching and handling fish. Without good product, you can’t make a good dish as in the end it’s the product.

      How important is sustainability and local sourcing to your culinary philosophy?
      Philosophy comes down to seasonal cuisine where everything is fresh. When the ingredient is in season, it’s always the best quality and best price. To run an Asian and high-quality concept being so far away from Asia is challenging as you want to be sustainable. The philosophy is that vegetables, herbs and everything has to be local that comes from local farms. Tuna comes from Europe, Hamachi, crab is farmed in Holland and the only ingredient that is from Japan is wagyu. A modern-day Japanese restaurant will have wagyu on their menu so we can’t not have it on the menu. We buy wasabi from Holland and the soy sauce we use is made locally and the soy bean is grown in Holland. I hope one day I will also make this happen in Dubai, also work in new style of farming where leaves, mushrooms, fruits, chicken are grown in the UAE.
      Given your experience opening and operating various successful culinary attractions, what advice do you have for aspiring chefs or restaurateurs looking to establish their own unique concepts in the hospitality industry?
      Create your vision. It’s easy to learn from successful companies but it’s more important to learn from unsuccessful business as you can avoid mistakes. Don’t give up, work hard and keep believing. Listen to your clients and give what they want.

      How do you ensure that the dishes at Taiko Restaurant continue to evolve while maintaining the essence of your culinary style?
      I went to Dubai from Europe in the mid-90s and Dubai shaped my culinary landscape. The city gave me a lot of flavours and smells like saffron, arabic spices, black lime from Oman which I am still using till this day. I fell in love with these ingredients in the ’90s and until today it’s on the menu. One dish is a sashimi dish where the fish is farmed in Dubai and the sauce is made with saffron and fresh pistachio from Lebanon with black Omani lime over it.
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
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      Chef Gökhan of Rüya Dubai on the importance of culture in culinary excellence

      by

      Life

      by Ruman Baig
      2 hours ago

      Nestled within the elegant premises of The St. Regis Dubai, The Palm, Rüya Dubai, stands as a true embodiment of culinary artistry.
      This dining destination has gained renowned acclaim for its innovative Anatolian gastronomy, earning it a recent accolade within the prestigious Michelin Guide’s distinguished list.
      At the helm of this exquisite culinary journey is Gökhan Çökelez, a virtuoso in the realm of gastronomy who orchestrates the creation of exceptional dishes. Hailing from the landscapes of Turkey’s Black Sea region, Gökhan infuses his mastery into a tapestry of flavors from the Middle East and Mediterranean, skillfully weaving together the finest ingredients with an impeccable culinary technique.
      In a detailed conversation with Emirates Woman, the chef talks to us about his career trajectory so far, his focus in the presence and vision for the future.

      What inspired you to become a chef, and how did your culinary journey begin?
      My family has truly been my biggest inspiration. Growing up, our home was a hub of food, culture, and togetherness. I’d be right there beside my family, helping prepare meals and soaking in the joy of sharing delicious food. This upbringing ignited a spark within me to turn my love for cooking into a career. That’s why I decided to enroll in culinary school, to take my passion to a professional level.
      Can you share a memorable experience or dish that had a significant impact on your cooking style?
      One cherished memory that shaped my culinary approach is our family tradition of making Borek on special occasions. Picture this: we’d gather in the garden, and prepare this delicious dish on a flat sheet. The aroma would fill the entire neighbourhood with anticipation. We’d make variations like cheese, meat, and potato, combining flavours that resonate in my heart. This experience instilled in me the art of cooking with passion and soul.
      What techniques or ingredients do you enjoy experimenting with the most in your dishes?
      My technique involves giving classic recipes a contemporary twist. There’s something magical about picking fresh herbs and produce from the farm that sparks my creativity. When I think of ingredients that are my kitchen favourites, it’s always lemon, olive oil, and sea salt—my culinary trio that elevates flavours in every dish.

      How do you approach creating a balanced menu that caters to various tastes and dietary preferences?
      At Rüya, our menu is designed to have a wide variety of signature dishes that range across the 7 regions of Anatolia. From the savoury goodness of traditional meats and kebabs to lighter options like seafood, fresh salads, and plenty of vegetarian dishes, there’s a plate for every palate.
      Could you highlight a regional cuisine or cooking tradition that you find particularly fascinating?
      I’d like to shine a spotlight on the famous Simit bagel, a culinary tradition which originated in my hometown Devrek, Zonguldak. The secret to creating a truly authentic simit is soaking the dough in grape molasses. It then gets coated in yellow sesame and baked for slight sweetness making the perfect simit; crispy outside, and soft inside.
      What’s the most challenging aspect of maintaining consistency and quality in a busy kitchen environment?
      Our kitchen is a global melting pot with team members from 12 different nations. It’s a challenge to keep everyone aligned with the Anatolian cooking artistry. While Anatolian cuisine may be less familiar than French or Italian, we ensure consistency and quality through meticulous training and innovative methods.
      How do you stay updated with the latest food trends and incorporate them into your own culinary creations?
      I love exploring diverse restaurants and sampling the latest trends. Connecting with fellow chefs, sharing insights, and witnessing their culinary stories fuels my creativity. It’s a tight-knit global community that sparks my inspiration.

      Chef Gökhan of Rüya Dubai
      Can you describe a dish that perfectly represents your personal culinary philosophy and style?
      Imagine a dish that embodies simplicity and refinement – prepared with the finest ingredients and impeccable technique. My culinary passion revolves around Middle Eastern and Mediterranean cuisines. It’s all about savouring authentic flavours with a contemporary touch, celebrating the essence of good food.

      Having been raised in Turkey, how do you infuse culinary uniqueness from your country into the restaurant you’re currently heading?

      Anatolian flavours are close to my heart, and I’m thrilled to share them at Rüya Dubai. We’ve gathered inspiration from every corner – whether it’s the fresh seafood from the coast, hearty kebabs from the east, or delicious flatbreads from the north. You can savour Turkey’s rich food culture on your plate.
      What according to you is the USP of the dining experience at Rüya Dubai?
      At Rüya Dubai, our open kitchen invites guests to be part of the culinary symphony. Our menu thrives on the spirit of sharing, allowing you to embark on an Anatolian adventure through an array of signature dishes. And let’s not forget our breathtaking terrace overlooking Palm Jumeirah and the Arabian Sea – a culinary delight paired with mesmerizing views.

      How do you manage to infuse creativity into your dishes while still respecting traditional flavours and techniques?
      It’s like adding a modern twist to a familiar tune. I take the flavours we all know and love from Anatolian cuisine and give them a creative spin. Think of it as paying homage to the classics while sprinkling a bit of my own culinary imagination. The result is a harmony of tradition and innovation that keeps your taste buds intrigued.

      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      This Michelin-recognized chef aims at revolutionizing urban ​​​​dining in Dubai

      by

      Life

      by Ruman Baig
      2 hours ago

      Located in the Opus Tower designed by Zaha Hadid, Sfumato Gastro Atelier draws a conceptual parallel from the architectural wonder it is nestled in.
      The food and the interiors are minimalistic at the first glance, but the subtle detailing and nuanced layering in both these elements will leave a lasting impression. Chef Alena Solodovichenko dares to experiment confidently in a male-dominated world, challenging stereotypes and pioneering her own unique style to produce an unforgettable experience in an internationally-renowned setting.
      The guiding concept of the Sfumato Gastro Atelier is affordable luxury with a forthright but delicate vision of all-day dining for the new wave. Chef reinterprets her family recipes with produce from local farms featuring delicate and intimate flavors, showing that vegetables and roots can evolve into sophisticated ingredients ready to play the main role in any dish.
      In a detailed conversation with Emirates Woman, chef talks about being at the helm of change, breaking stereotypes and testing the culinary waters in Dubai.
      The restaurant is located in the iconic Opus Tower designed by Zaha Hadid. Did the architecture play a role when it came to drawing inspiration for the menu?
      The architecture played an important role in the process of creating Sfumato menu. Zaha Hadid’s architectural style is characterized by smooth, flowing lines and curves, and is typically free of sharp or angular features. That’s why the menu in Sfumato is delicate and feminine as well. I also took part in creating design for the dishes, and made sure it reflects the forms of the Opus Tower.
      Culinary is still a male-dominated industry. As a Michelin-recognized chef, how do you constantly revolutionize urban ​​​​dining?
      This is true – statistics show that there are more men in the industry than women. Being in the kitchen since I was 19 years old, I have always considered this fact as motivation to improve my techniques. I want to create things that will inspire other women, coerce them to revolutionize their approach, and help them get rid of the fears.
      Female chefs are still rare, especially in the MENA region. I receive tons of messages with women sharing their personal stories – some of them are truly inspired by my career track. Some of my subscribers on Instagram have left their jobs and gone to the kitchen to pursue their dreams. Such stories make me really proud, and willing to show that everything’s possible.

      You’ve reproduced your family recipes with produce from local farms featuring delicate and intimate flavors – tell us a little about that?
      There’re a lot of dishes in Sfumato inspired by my childhood memories. Yet I understand that people have different backgrounds, and the culture in Dubai is different from the one I grew up in, so what I did wasn’t just reproducing family recipes. I find joy in taking something familiar and making a twist to find new flavors. For example, we have a dish in Sfumato that was inspired by the traditional Ukrainian dish golubtsy. What I did was replacing all original ingredients with the local ones, leaving just the concept of cabbage roll. In the original recipe they use meat, but I took hamour, which is a well-known product for people in UAE. For me it is still a dish that reminds me of my childhood, but now it’s also familiar and appealing to those who have never tastes golubtsy.
      The cuisine is tailored to excite the senses of sight and taste without compromising the natural goodness of the ingredients – how do you manage to execute this?
      Honesty and authenticity is what my cuisine is about. I want people to know the real taste of the ingredients. We use delicate techniques, and our sauces are designed to highlight the natural flavor without overshadowing it. A good example is our Beetroot Stracciatella, where we use beets and sauce made from rosemary and black currant (by the way, it’s a fascinating discovery that same-color ingredients tend to match perfectly with each other). We bake beetroot first, and then dehydrate it. Thus, we manage not only to preserve the taste of beets, but also to make it even brighter and sweeter. 
      Another important aspect of my vision is feminine touch. When in Sfumato, one should feel that there’s a woman at the helm of the kitchen. We show huge respect in our job – for the guests, and for the ingredients as well. When a person comes to me and says: “I’ve never enjoyed beetroot, celeriac, or cauliflower, but after visiting Sfumato I’ve changed my mind”. This is the greatest compliment. We take care of our guests, our dishes are healthy. If people in Dubai start to eat more veggies, and there’s at least a tiny fraction of my contribution, it’ll feel right to me.
      The menu features ample variety for meat lovers but the vegetarian dishes particularly stand-out because of the choice of ingredients and the preparation behind it – can you take us through the process?
      We use various techniques, of course, – fire, sous vide, dehydration, molecular techniques, – but fas a chef, fire is still one of my favorites. We’ve got josper – and I’m a 100% fan of this smoky taste it gives the products. I personally eat lots of vegetables and roots, although I’m not a vegetarian and enjoy good meat, fish, eggs, cheese etc. But when you can cook veggies right, you (and your guests) just fall in love with them.  
      While Dubai is known for its opulent gastronomical scene, SFUMATO Gastro Atelier is particularly minimal in principle and virtue – how do you think it will be perceived?
      I hope that Dubai is ready to try something new. We hear our guests say that there’s nothing like Sfumato in Dubai. Our minimalistic approach is truly unique. Tons of truffle and oysters, opulent sophisticated dishes, – this is not about us, and I truly believe that our philosophy will be well received.

      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      Dubai’s Twiggy by La Cantine will rekindle the feeling of “joie de vivre” this season

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      Lifestyle

      by Team Emirates Woman
      2 hours ago

      IN PARTNERSHIP: Riviera reverie — “a state of being pleasantly lost in one’s thoughts; a daydream.” It is exactly the sentiment that Twiggy by La Cantine, the new beach club and restaurant at the park Hyatt Dubai Lagoon brings to Dubai.
      Located at the edge of the Park Hyatt Dubai Lagoon, Twiggy by La Cantine is a whimsical escape. Once you’re here, you can tune out from the rest of the world and get momentarily lost in this minimal space. Under the shining sun, above the cobalt blue waters of this Persian Gulf lagoon — the white sand beaches juxtapose it all, perfectly nestled next to the Park Hyatt’s stunning 100-m infinity pool.
      At Twiggy, the art of idleness is celebrated by enjoying the simple pleasures of life. The Provence-inspired decor ensures you make switch up your mood on a mundane day. You can begin your day by lounging, eating and swimming — until the sun melts into oblivion.

      Under the watchful eyes of Pierre Pirajean, Héléna Paraboschi and Rizwan Kassim, the one-of-a-kind flavour of La Cantine has been recreated in Dubai, but with a distinct approach. Starting with La Cantine du Faubourg in Dubai and Ninive to Lana Lusa, Tagomago, Mimi Kakushi, Gohan, Kyma Beach and Madeleine et Marcel — each space is created with a state-of-the-art vision.
      La Cantine strategically integrates its aesthetic without interrupting the royal view, the sea and the sky. The decor boasts of a Mediterranean ambiance, infusing rattan, pastel and hints of cream along with turquoise blue, inspired by the lagoon.
      Having a meal Twiggy is an experience to behold, as the view and food make for an invincible combination. The team of chefs knows that the majestic sun-drenched view is doing its job, by satiating the appetites with delectable food, they take this escapade to a whole new level.
      The chef’s beach club cuisine includes an array of lip-smacking dishes. From burrata and royal prawns to sushi platters — the chef knows how to ace a delicate seafood platter and handle the most sophisticated caviar. Whether it’s mastering the famous Angus beef to perfecting popular dishes like black truffle pizza and quinoa and kale salad — the menu will transport you across Ibiza, Saint-Tropez, Cassis and Formentera via Okinawa.
      The great outdoors at Twiggy by La Cantine could easily pass off as a slice of paradise. Three gorgeous cabanas set slightly behind the tables offers you the ultimate privacy. Unwinding with your group of 6 to 12, the heavenly corners called Coco Cabana, Bardot Cabana and Grace Cabana can be your relaxing hideaways. Is there a better way to experience Dubai? we think there isn’t.

      The Lagoon is open from 9 am to sunset. Restaurant open from 12 pm to 2 am.  For more information, visit www.twiggy.ae
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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