How did your career in the culinary world begin?
I started out as a kitchen hand many, many years ago. Today, I’m a demi chef at a prestigious hotel in Kuwait, and I love what I do.
How has your professional experience helped shape you into the chef you are today?
Working alongside talented chefs over the years has been a great learning curve. Mistakes and achievements have also shaped who I am today. I am more patient and agile as a result of the challenges I have faced in my professional life.
What are you cooking today?
I’m preparing a chocolate and red velvet mango delight. It contains just the right about of sweetness to bring joy to the palate.
What are the main ingredients and products you are using these days?
I have my staples: Nestlé® condensed milk, Nestlé chocolate and whipping cream. They are extremely versatile ingredients.
What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
Above all else, delivering high-quality products on time and at the right price is key. The market is very competitive, so suppliers need to go the extra mile more than ever.
RECIPE: CHOCOLATE AND RED VELVET MANGO DELIGHT
Ingredients for one portion
- 950g sugar
- 715g flour
- 22g corn flour
- 35g cocoa powder
- 15g salt
- 7g baking soda
- 15g baking powder
- 25ml red food coloring
- 340ml vegetable oil
- 15g vanilla
- 600ml water
- 450g fresh cream
- 125g sugar
- 140g egg yolks
- 800g whipping cream
- 380g Nestlé chocolate
- 30g gelatin
- 20ml water
- 100g mango purée
- 10g gelatin
- 7g pectin
- 50g sugar
To make the red velvet, combine all the ingredients and place in the microwave for 10 minutes.
Prepare the chocolate mousse by combining the fresh cream and sugar, bringing to the boil. Once boiled, mix in the egg yolks and gelatin. At a final step, mix in the chocolate and add the whipping cream.
Prepare the mango coulis by mixing all the ingredients together and placing them onto a silicon mat.